Gluten free Chinese noodle soup

In a hurry, here’s a recipe for a hearty Chinese noodle soup which is very warming/satisfying and helps endure the sudden change in weather.   We have gone from warm low twenties one week to low teens the following week – I guess that’s English weather for you.  With the barbecue going into hibernation it’s time to get the creative juices flowing with some new recipes for soups, casseroles and stews starting with this one.  Hope you enjoy it as much as Anna and I did.

SONY DSC  SONY DSC

What do I need to make it?

  • Handful brown rice soba noodles boiled with a pinch of salt and drained
  • 1 closed cup mushroom sliced
  • 1 chestnut mushroom sliced
  • 2 baby corn chopped
  • 4 mangetout
  • 1/4 carrot finely chopped
  • 1/4 celery stick finely chopped
  • 1 sprig of spring onion chopped
  • Small clove of garlic chopped
  • 1 gluten free chicken stock cube
  • 1 tbsp Shaohsing wine
  • 1 tsp Tamari soya sauce (gluten free)
  • 1 tsp Sriracha chilli sauce
  • 1/4 tsp crushed red chilli oil
  • 1/4 tsp Chinese 5 spice powder
  • Handful chopped coriander to garnish
  • 1 tsp oil
  • Pinch of white pepper
  • Salt to taste

How much will I make?

1 hearty serving

How do I make it?

Heat oil in a pan and add the chopped garlic.  Stir for a minute before adding the carrot and celery.    Stir for another couple of minutes before adding remaining vegetables (except the spring onion and coriander).   Sprinkle the 5 spice powder and pour in 500 ml of boiling water.   Add the stock cube, sauces and seasoning and simmer over a low flame for 5 minutes.   Toss the spring onion in and switch off the heat.    Place cooked noodles in a large bowl and pour the soup over it.   Garnish with fresh chopped coriander and enjoy.

Advertisements

Garden fresh – cream of tomato soup with a simple pasta

We have been blessed with plenty of tomatoes this year and having used it in our daily cooking for the last three weeks last night was an opportunity to make some fresh tomato soup.  There is something to be said about picking vegetables fresh and cooking them as there is a distinct difference in flavour versus supermarket bought vegetables.   The soup was simple to make and tasted great with a simple pasta starter.

100_7521   Cream of tomato soup   100_7624

Cream of tomato soup

What do I need to make it?

  • 15-20 cherry tomatoes boiled, pureed and strained
  • 1 medium onion chopped
  • 1 carrot chopped
  • 3 cloves of garlic minced
  • 1 vegetable stock cube
  • 100 ml single cream
  • 1/2 tsp paprika
  • 3 tbsp oilve oil
  • Small handful Thai basil chopped
  • Salt and pepper to taste

How much will I make?

Serves 2

How do I make it?

Heat the oil in a pan and saute the garlic for a few minutes before adding the onion and carrot.   Cook for 5 minutes till the onions appear translucent and then add the paprika and strained tomato.   Add a vegetable stock cube with 500 ml water and simmer over a low heat for another 20 minutes.   Blend the soup and return to heat.   Adjust the seasoning before adding the single cream and chopped Thai basil.  Enjoy.

Cherry tomato pasta

What do I need to make it?

  • 2 large handfuls of gluten free penne boiled
  • 10-12 cherry tomatoes cut in half
  • 6-8 queen size olives sliced
  • 2 cloves of garlic minced
  • Handful fresh oregano and basil chopped
  • 1/2 tsp chilli flakes
  • 2 tbsp oilve oil
  • Salt and pepper to taste

How much will I make?

Serves 2

How do I make it?

Heat oilve oil in a pan and then add the garlic.  Saute for a minute and make sure the garlic doesn’t burn before adding the chilli flakes.   Stir for 30 seconds and then add the tomatoes.   Cook for five minutes before adding the sliced olives and cooked penne.    Adjust the seasoning and add the fresh organo and basil.   Enjoy as a starter or make a larger portion for a main meal.

Twice cooked corn chowder

Today’s lunch was inspired by a recipe posted on catholicfoodie.com.  Our Apache chilli plant has more chillies than we can give away or use and so we looked for ways to use more than one or two chillies in a dish.  The soup is a revelation and could feature as a starter for our next dinner party or barbecue.

100_7610  100_7611  100_7613

What do I need to make it?

  • 3 ears of corn roasted and shucked
  • 1 medium onion chopped
  • 10-12 cherry tomatoes (picked fresh from our garden)
  • 10-12 Apache chillies (reduce to taste – also picked from our garden)
  • 2 small capsicums (1 medium green pepper would work just as well)
  • 1 whole garlic pod (roast with skin on)
  • 4 tbsp olive oil
  • 2 vegetable stock cubes
  • 100 ml single cream
  • Juice of half a lemon
  • Handful of fresh coriander chopped
  • Salt & pepper to taste

How much will I make?

Serves 4

How do I make it?

Place tomatoes, chillies, garlic and capsicum in a bowl and drizzle 1 tbsp of olive oil to coat all the vegetables.   Then place in a pre heated oven at 200 degree Centigrade for 25-30 minutes till the vegetables begin to char and are roasted.   Remove garlic skins and place with remaining roasted vegetables in a blender and blend to a paste.  Heat pan with remaining olive oil and add chopped onions.   Saute for 5 minutes before adding the paste.   Stir for a couple of minutes before adding the stock cubes and about a litre of water.   Bring to a gentle boil, add the shucked corn, salt and pepper to taste and continue to cook for another 20 minutes on low heat.   Finish the soup with the cream, lemon juice and fresh coriander.

Garden fresh – cauliflower soup

Our garden patch of cauliflowers was under attack from worms and caterpillars so we decided to salvage the edible ones to make a hot batch of cauliflower soup tonight.

  100_7465  100_7466  100_7470

What do I need to make it?

  • 1 large cauliflower
  • 1 medium onion chopped
  • 1 carrot chopped
  • 2 celery sticks chopped
  • 2 cloves of garlic minced
  • 2 sprigs of spring onion (optional)
  • 2 green chillies finely chopped
  • 2 bay leaves
  • 2 vegetable stock cubes
  • 50 ml almond milk
  • 1 tsp garam masala
  • 3 tbsp yogurt
  • 50 gms butter
  • 2 tbsp oilve oil
  • Salt and pepper to taste

How much will I make?

Serves 4

How do I make it?

Heat a pan, add butter and olive oil.  Saute the garlic and bay leaves first for a minute before adding the chopped onion, celery and carrot.  Stir for a couple of minute before adding a bit of salt, pepper and garam masala.  Stir for 30 seconds and then add cauliflower florets, stock cubes and about 3 cups of water.   Bring to boil and simmer till the vegetables are cooked.  Remove the bay leaves before putting blending the soup in a liquidizer to a fine puree.  Return to heat and add the almond milk and yogurt – adjust the seasoning and turn off the heat.  Enjoy.

 

Garden fresh – celery soup

Our vegetable patch bounty of celery is more than we can consume in a month and we used some to make a fresh batch of soup for dinner a couple of nights back.  I decided to experiment a bit with the finishing off the dish and added a couple of teaspoons of flavoured cream cheese which works really well instead of cream (not sure if it is healthier but different definitely).

100_7415  100_7416  100_7422

What do I need to make it?

  • 3-4 bunches of celery washed, trimmed and diced
  • 1 medium onion chopped
  • 2 medium carrots chopped
  • 2 cloves of garlic
  • 2 gluten free vegetable stock cubes
  • 2 bay leaves
  • 50 gms butter
  • 2 tbsp oilve oil
  • 2 tsp cream cheese (optional)
  • Salt and pepper to taste

How much will I make?

Serves 4

How do I make it?

Heat oil and butter in pan and add garlic and bay leaves to it.  Saute for a minute before adding the onions and sweating them down a bit.  Then add the celery and carrot and give the pan a good mix.   Add 500 ml of water and the stock cubes and bring to a boil.  Simmer the soup on low heat for 30-40 minutes till the vegetables are cooked.  Remove the bay leaves before blending the soup in a food processor till you get a fine puree.  Return to heat and adjust the seasoning.  Add couple of teaspoons of cream cheese, mix and switch off heat.  Serve hot.

Soup de jour – leek and potato

Thanks to the intermittent summer weather we have in the UK tonight was an opportunity to make a hearty bowl of leek and potato soup.  We saw some fresh leeks on offer at Sainsbury’s and decided to pick some up to make the soup.  Making it is not exactly rocket science but the soup tasted great and so we’ve decided to share it with you.

100_7385  100_7386

Leek and potato soup

What do I need to make it?

  • 2 leeks roughly sliced
  • 4 medium potatoes peeled and cubed
  • 1 carrot cut in pieces
  • 2 sticks of celery cut
  • 1 bunch of spring onion chopped
  • 50 ml sour cream
  • 2 vegetable stock cubes
  • 30 gms of butter
  • 3 tbsp olive oil
  • Salt and pepper to taste

How much will I make?

4 hearty bowls

How do I make it?

Heat pan with butter and olive oil.  Add the carrots, celery and spring onion first and allow the vegetables to sweat for five minutes before adding the leeks and potatoes.  Stir the vegetables for ten minutes before adding the stock cubes and about 1 litre of water.  Season with salt and pepper and allow to cook on low heat till done.  Blitz the ingredients to a puree and return to heat – add sour cream and switch off the heat.  Serve hot.

 

 

 

Italian lunch – minestrone soup with three bean salad

On a dreary day like today nothing better than to warm up to a hot bowl of soup.  I think I spoke too soon regarding the onset of the English summer as we are back to wet grey skies and moderate temperatures.  Lunch today comprised of a hearty bowl of minestrone soup preceded by a delicious plate of three bean salad (has to be one of the simplest Italian inspired salads).

100_7351    100_7349

 

100_7347    100_7350

Minestrone soup

What do I need to make it?

  • 1 medium onion
  • 1 celery stick
  • 1 green pepper cubed
  • 2 medium potatoes peeled and cubed
  • 1 courgette (zucchini) peeled and cubed
  • 1 carrot
  • Handful green beans
  • 6-8 baby corn
  • 5-6 closed cup mushrooms
  • 2 cloves of garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red chili flakes
  • 400 ml canned chopped tomato
  • 2 vegetable stock cubes
  • 2 bay leaves
  • Handful chopped fresh basil, parsley and oregano to garnish (plucked fresh from our garden)
  • 2 tbsp olive oil
  • Knob of butter
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Wash all the vegetables and cut into bite size pieces.  Heat a pot and add olive oil and butter.  Then add bay leaves and saute for a few seconds followed by the minced garlic  Saute garlic for a minute to infuse the oil mixture and then add onion, celery and green pepper.  Saute for five minutes before adding the remaining vegetables.  Cook for another five minutes before adding black pepper, crushed red chili, Italian seasoning, stock cubes, chopped canned tomato and salt to taste.  Pour in 2 cups of water and cook over  low to medium heat for 30-35 minutes till vegetables are cooked (firm to the bite).  Garnish with chopped basil, oregano and parsley and serve hot.

 

Three bean salad

What do I need to make it?

  • 1 tin of flageolet beans (400 ml with brine)
  • 1 tin borlotti beans (400 mil with brine)
  • 1 tin cannellini beans (400 ml with brine)
  • 1 ripe tomato de-seeded and chopped into small pieces
  • 1/2 tsp black pepper
  • Handful chives chopped finely
  • 2 cloves of garlic minced
  • Zest and juice of 1 lemon
  • 6 lettuce leaves
  • Handful of chopped parsley
  • 2 tbsp olive oil
  • 1 tbsp walnut oil
  • Salt to taste

How much will I make?

Serves 6

How do I make it?

Rinse the beans and keep aside.  Heat a pan and add 1 tbsp olive oil followed by the minced garlic.  Saute for 30 seconds before adding the beans.  Warm the beans through and switch off heat.  In a large salad bowl add chopped tomatoes, chives, zest of lemon and lemon juice, parsley and warmed beans.  Adjust the seasoning and add black pepper, remaining olive oil and walnut oil.   Give it a good mix and serve on a lettuce leaf.