The lovely orange colour is not the only attraction in this cool soup. There’s a distinct “umami” experience going on that’s beautifully complemented by a coconut ice cube and coriander garnish.
1 1/2 Tbsp (30 ml) unsalted butter
450 g carrots, peeled and chopped, about 3 cups (750 ml)
1 onion, peeled and diced
3 tsp (15 ml) peeled, finely grated fresh ginger
1 garlic clove, crushed
2 cups (500 ml) reduced-salt chicken stock
400 ml can coconut milk
1 1/2 Tbsp (30 ml) red curry paste
1 tsp (5 ml) light brown sugar or coconut sugar
1 1/2 Tbsp (30 ml) fresh lime juice
Dried red chillies
1 1/2 cups (350 ml) coconut water
12 small coriander sprigs
Sea salt and freshly ground white pepper (optional)
Heat butter in large saucepan over medium-high heat. Add carrots, onion, ginger and garlic. Reduce heat to medium. Cover and simmer, stirring occasionally, until carrots are tender, about 20 minutes. Be careful not to scorch carrots and onion. Add a splash of water if necessary.
When carrots are tender, stir in chicken stock, coconut milk, curry paste, sugar and lime juice. Bring to a gentle simmer. Cover and cook for 10 minutes for flavours to blend. Remove from heat and stir in a generous pinch of chillies. Set aside to slightly cool.
To make coconut water ice cubes, pour coconut water into ice cube tray. Press coriander sprig into each. Freeze.
When soup has slightly cooled, whirl in blender or use hand-held immersion blender and purée until very smooth. Strain through fine-meshed strainer if you wish. Press piece of perfectly fitted baking paper onto surface of soup and refrigerate until cold.
When ice cubes are frozen, soup is ready to serve. Taste and add a little more lime juice and seasonings of salt and pepper if needed. Ladle into small serving bowls and garnish with coconut ice cube.
Each serving contains: 812 kilojoules; 3 g protein; 15 g total fat (13 g sat. fat, 0 g trans fat); 14 g total carbohydrates (7 g sugars, 3 g fibre); 332 mg sodium
source: "Cool Summer Soups", alive Australia #22, Summer 2014
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.