Wednesday, August 13, 2014

Spicy Mango Salad


Delicious refreshing mango salad!

This recipe is courtesy of A.Vogel cookbook that I received earlier this month in a gift basket, thank you A.VOGEL and Herbamare!

I really just winged the recipe but I'll give you the exact amounts.



Spicy Mango Salad
Book title: Naturally fresh & delicious, healthy cooking with A.Vogel
Translated by Irene E. Robbie
Ingredients: 
serves 4

1 ripe mango
1 organic cucumber, approx 250 g
25 g cashew nuts
1 tsp green Thai curry paste
2 tbsp peanut oil
1 small lime
1/2 tbsp Thai fish sauce

1/2 tbsp raw cane sugar
100 g cherry tomatoes
1 large handful of chives

1. Peel the mango and remove the flesh from the stone. Cut the flesh into strips, laying aside 50 g for the sauce. Peel the cucumber, cut in half lengthwise and deseed. Cut into chunks and mix with the mango strips. 

2. Roughly chop the cashew nuts. Toast in a frying pan without oil until golden brown and set aside.

3. Cook the curry paste in the oil. Remove the pan from the heat. Grate the lime peel and add to the pan with the juice of the lime. Add the fish sauce, sugar and mango pieces that were set aside. Puree everything finely. Mix with the mango and cucumber. 

4. Slice the tomatoes and add the mango and cucumber and mix together. Chop the chives and sprinkle over with the cashew nuts. 












Here are a couple of shots of my fun adventure to Cobourg, Ontario yesterday where I met so many interesting people and discovered new shops and fun ingredients! Picked up the thai green chili at a quaint gourmet shop called "A matter of taste". The owner Elaine is the sweetest, she knows her food stuff and is a pleasure to chat with. If you're ever out east do stop in and say hi to her, then pickup some of the cool ingredients she has in shop!












Tuesday, August 12, 2014

Green beans!



Here's a simple way to prepare fresh handpicked green beans, they're already so fresh and bursting with flavour that you don't really have to do much.

Big bunch of freshly picked Green beans
- 1/2 Lemon (zest and juice)
1 knob butter
Salt

Steam or blanch your green beans for a couple of minutes (with a bit of salt) or do your desired likeness, they really should still be snappy but tender enough to sink your teeth in.

Strain them and add butter to the pan, heat until almost melted then add lemon juice and zest. Add salt to taste and toss your green beans in the lemon butter sauce.

If you are taking a while to prepare the sauce you want to cool your beans in ice water and drain and then work on the sauce as to avoid them over cooking!

Enjoy!

Garlicky lamb meatball soup with Cranberry Beans



First time I try these fresh Romano beans, or cranberry beans, and boy are they gorgeous!
I think these fresh beans are becoming one of my favourite things, this year I've taken every opportunity to scoop up fresh fava beans anywhere I find them. There is nothing easier and more delicious when you can just shell them, lightly boil them and then add them to recipes or just mash them up with a bit of fresh garlic, drizzle of GOOD olive oil and squeeze of fresh lemon juice... on toast or just eat it with a spoon!

With these beans I wanted to do something more hearty and warm so it's lamb meatball soup today. Mini summer lamb meatballs in a garlicky chicken broth with romano beans and tiny pastas.


Start by shelling your romano/cranberry beans and boil them for 15-20 minutes or until tender in a smalls saucepan of water. Add salt half way through cooking. (if you prefer you could boil them in stock)

Start with the meatballs:

1 lb ground lamb
1 tbsp chopped fresh parsley
1/2 tsp fresh thyme, minced
zest of half a lemon
salt and black pepper
1 tsp lemon juice
1 clove smashed garlic

Blend it all together and form small balls. Fry the meatballs in olive oil in a large pot. They will stick so just let them be until they release themselves from the bottom of the pan, it's ok if you only brown one side.

Set the meatballs aside and in the oil used from frying the meatballs (you can remove some if there is too much) sautee the pasta noodles (toast them!) on medium high heat stirring constantly until they look toasty and golden.

Add your fresh garlic, soup cube and water. Cook until noodles are al dante.

Add meatballs to bowl, top with drained pasta and beans. Add fresh broth over (to avoid the soup looking murky unless you prefer to have some thickness them use the noodle broth)
 Top and garnish with fresh thyme. Enjoy!



Oakville



A fabulous day in Oakville and Burlington! Farmer's market, sight seeing and shopping with good friends.