Quick Curry Noodle Soup

Regular visitors here will know that I like to cook along with my friends at I Heart Cooking Clubs, where each six months we choose a new chef and take an in-depth exploration of their recipes and cooking techniques.  What you won't know, because I'm shamefully guilty of not having posted for the last month, is that we have now moved onto our 14th IHCC chef - Curtis Stone.  Curtis is of Australian origin, pursued a cooking career in London (including working under Marco Pierre White, and, in addition to a number of popular television shows, he now has a well-known restaurant of his own in Beverley Hills, California.

This week at IHCC is actually Potluck Week, which means we actually get to choose any recipe we like from any one of the 14 chefs in the IHCC stable.  However, since I've yet to join in with cooking any of Curtis' dishes, it seemed only fair that I should dip into one of his many culinary tomes.

It was the Quick Curry Noodle Soup from Curtis' book Good Food, Good Life which provided my initial inspiration. Curtis' soup incorporates beautiful prawns and fresh fish in a rich coconut broth with lots of Thai flavours of lemongrass, ginger, coriander, and kaffir lime - delicious!!

However, as I've just spent the last month doing a Raw Food Chef's training course through the Matthew Kenney Culinary Academy (which I can honestly say has been truly amazing, and you can visit this post to find out about my experience and see what we made), I was inspired to see if I could make a raw version of this dish.  Further inspiration also came from a Bahian style soup which we made on the course.

I went about making my version of this soup by substituting the seafood for vegetable "noodles" - carrots, zucchini and beetroot - and whizzing up my coconut milk and loads of zingy flavourings in the blender instead of in a pot. Obviously, because this is a raw version, it's not a hot soup, but there's actually plenty of heat comes through from the chilli, so it was still plenty comforting even on an autumn evening.  The wild card I guess in my version was the beetroot - not something that you would generally expect to find with these bold Asian flavours, but the sweet yet earthy flavour of the beets actually worked surprisingly well, and there's no doubt that they certainly add some visual impact to the dish.  I would have no hesitation including them again.

You might not have thought about raw food before, but I urge you to try this dish - it just might surprise you.

Quick Curry Noodle Soup Recipe
Inspired by Curtis Stone & Matthew Kenney
Click here for a printable copy of this recipe

coconut milk
1 cup dessicated coconut
2 cups water

vegetables
1/2 medium carrot
1x small zucchini
1/2 medium beetroot
sea salt
2 teaspoons lemon juice

soup
1-1/2 cups coconut milk
1/3 cup carrot juice
5cm (2 in) piece spring onion, white part only, roughly chopped
2 tablespoons fresh coriander, leaves and stems, chopped
1 tablespoon freshly grated ginger
1x small clove garlic, minced
1/2 medium red chilli, remove seeds if you prefer less heat
1x lime, grated zest and juice
1/2 teaspoon salt
1x avocado
1x large tomato, seeds removed and diced

to serve
coriander leaves
kaffir lime leaf, finely shredded
lime cheek

Begin by making the coconut milk - pour the water over the dessicated coconut and leave to stand for at least 10 minutes.  (Go have a cup of coffee, put your feet up, have a snooze - nobody dies!!)  After a suitable rest period, add the coconut and water to a blender, blend thoroughly (really thoroughly), and strain.

Next prepare the vegetables.  You can run the vegetables through a spiraliser to create your noodles, or if you don't have a spiraliser, a vegetable peeler that creates fine juliennes or ribbons will do just fine.  Place the carrot and zucchini noodles in a bowl, sprinkle with a pinch of sea salt and a teaspoon lemon juice, toss well and set aside to soften slightly while you prepare the broth.  Do the same thing with the beetroot noodles, keeping them in a separate bowl from the other vegetables so that the beetroot doesn't turn everything pink.

Now, onto the broth.  Put all of the soup ingredients, except the avocado and tomato into a tall jug or deep bowl. Using an immersion blender, blend everything until smooth.  Add the avocado and blend again, at which point the broth will thicken up.  Lastly, add the tomatoes and blend until smooth.

To serve, arrange a pile of the vegetable noodles in a bowl, and pour the broth around the noodles. Garnish with a few coriander leaves and finely shredded kaffir lime leaf.  Serving a lime cheek on the side would also be a nice addition.

If you would like to get to know Curtis Stone a little better, and to see all the wonderful Potluck dishes my friends have come up with, then do go visit I Heart Cooking Clubs and check out the links. 

I'll also be sharing this post this week at Souper (Soup, Salad & Sammies) Sundays hosted by my lovely friend Deb at Kahakai Kitchen.

Courgette, Parmesan & Hazelnut Salad and Green Bean, Spinach & "Falafel" Salad - Salad Days # 3 & # 4

My Salad Days project continues and today I have two salads for you.  My first salad, a Courgette, Parmesan and Hazelnut  Salad could not be simpler.  Like all dishes which are incredibly simple, however, it relies entirely on good quality.

Begin with the freshest, crispest courgettes you can get your hands on.  I like to pick them fresh out of the garden literally moments before I use them, which means there's usually a few flowers I can use as well.  I also like to use the the little baby ones that are literally no bigger than your index finger, though they grow so quickly there's usually a few slightly larger ones as well.  If you happen to have different varieties and colours of courgettes/squash at your disposal use them too.

To put the salad together, cut your courgettes (as many as you like) as thinly as you can - a mandoline is really useful if you have one - and go for a variety of shapes.  I cut some into rings and some into long ribbons using a vegetable peeler.  Place the courgettes in a bowl with plenty of shaved parmesan and roasted hazelnuts.  Squeeze over some fresh lemon juice and a generous slosh of the best extra virgin olive oil you can get your hands on.  Hazelnut oil or walnut oil would also be great alternatives.  Season generously with flaky sea salt and freshly ground black pepper.  Toss everything together gently to combine and transfer to a serving dish.

PS - Don't you love this gorgeous bowl made for me by my lovely friend, Clare Strange

My second salad today is a Green Bean, Spinach & "Falafel" Salad with a Harissa Dressing.

This was another incredibly simple salad to put together.  I happened to have some mixture leftover from a batch of these Pea, Feta & Quinoa Fritters, so I rolled it into teeny, tiny fritters and fried them until crispy.  You could just as easily use some falafel mix instead. While they were cooking, I blanched some green beans, then tossed them together with some baby spinach leaves and diced cucumber.  Nestle the little fritters amongst the salad leaves and beans. The dressing is a simple combination of 2 tablespoons of harissa with 1/3 cup of natural yoghurt - if necessary thin with a little water if necessary to achieve a "dressing-like" consistency.

This dish delivered all the things I love in a good salad - some protein from the quinoa and feta, great texture contrasts from the crispy fritters, crunchy beans, and soft velvety spinach, and finished off with a great dressing that packs a real flavour punch.  This salad makes a complete and satisfying meal on its own.

As I mentioned earlier, these are salad number 4 and 5 in my Salad Days, 28 days of salad project.   What's that you ask?  Well,  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.

What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.  Thanks for sharing your favourite salad with us.

Zucchini, Mint & Haloumi Salad

This week at I Heart Cooking Clubs, we're conjuring up Donna Hay dishes which are "Fast & Fabulous" - dishes which can be made in 30 minutes or less.

This dish definitely fits the bill on both fronts. It could not have been faster - about 20 minutes all up, and that included a visit to the garden to pick a lemon, a few nasturtium flowers and a bunch of fresh mint.  I'd like to say I picked the zucchini as well, but although my zucchini plant is flowering and producing they were not quite ready for picking.

It was also definitely fabulous on many levels ... great textural contrast between the crisp zucchini, velvety spinach leaves, and chewy, melted cheese;  wonderful, robust flavours - bright, herby mint, tangy, sour pomegranate molasses, the sharp saltiness of preserved lemon, and a little bit of heat from the chilli;  and, no slouch in the looks department either - this was a very pretty dish and one which would certainly wow your guests despite the miniscule time spent on it.

I made a few minor changes to the original recipe.  I cut back the pomegranate molasses as it is a strong flavour and I felt the quantity specified was a bit much, and added a little bit of olive oil to help distribute the pomegranate molasses through the salad.  I also added a bit of preserved lemon for a little extra zing.  I will certainly be making this salad many times over this summer, and although this would make a great accompaniment to a bigger meal, I was more than happy to make a meal of it on its own.

Zucchini, Mint & Haloumi Salad Recipe

Adapted from recipe by Donna Hay

from Fast, Fresh, Simple

Serves 2 as a light meal or appetiser, or

Serves 1 person as a substantial meal

Click here for a printable copy of this recipe

2x small-medium zucchini

large handful of mint leaves, finely shredded

large handful or two of baby spinach leaves

flaky sea salt & freshly ground black pepper

1/4 of a preserved lemon, flesh discarded and skin finely sliced

1 tablespoon pomegranate molasses

1 tablespoon extra virgin olive oil

200g haloumi, thinly sliced

extra virgin olive oil for brushing & drizzling

pinch dried chilli flakes

1x lemon halved

Heat a non-stick frying pan over medium heat.  Brush haloumi lightly with olive oil on both sides, and sprinkle over dried chilli flakes.  Add haloumi and lemon (cut-side down) to the preheated pan.  Cook the haloumi until golden brown on both sides, by which time the lemon flesh will also be golden and caramelised.

Meanwhile, cut the zucchini into juliennes, and add to a medium sized bowl together with the shredded mint, preserved lemon, pomegranate molasses, extra virgin olive oil, salt and pepper.  Toss gently until everything is combined.

To serve, arrange salad on plates and top with a few slices of the haloumi.  Drizzle with a little extra olive oil and squeeze over the caramelised lemon.

If you would like to get to know Donna Hay a little better, and to see all the wonderful fast and fabulous dishes my friends have come up with, then do go visit I Heart Cooking Clubs and check out the links.

I'll also be sharing this post this week at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace, Weekend Cooking hosted by Beth at Beth Fish Reads, Souper (Soup, Salad & Sammie) Sundays hosted by my special friend Deb at Kahakai Kitchen, and at Foodie Fridays hosted by Designs by Gollam.

              

The Best & Worst of the Internet and Gorgeously Green with Ottolenghi

As the title of this post suggests, this week I've experienced the very best and worst of what the internet has to offer.  I've been the victim of some unwanted and rather "creepy" attention - a sad reminder that not everyone out there uses the internet with the same decency and respect that you or I might.  However, I'm not going to dwell on that.  At the same time, I've been reminded just how much the internet in general, and the food blogging community in particular, can enrich our lives.

When I first started my blog, a little over four years ago, it was really to find an outlet for expressing my food and travel experiences, and a place to record the food that I love to share with family and friends, so that others may be able to share it too.  It never for one moment occurred to me that this would become an avenue for meeting some truly wonderful people and developing great friendships.

The very first time I arranged a meeting with a fellow blogger, it seemed a little strange.  The lovely Sasa and I had been visiting each other's blogs for a little while, and exchanged a few tweets.  When we both happened to be visiting family in Auckland at the same time we decided to meet for a coffee.  I have to say, I hadn't gone out to meet a complete stranger since the last time I'd gone on a blind date (most unsuccessfully I might add), almost 30 years earlier.  So I was nervous.  What would she be like?  Would we find plenty to talk about?  You know ... the usual stuff.  I needn't have worried.  From the instant we met there was never an awkward moment.  And what do two food bloggers meeting for the first time talk about?  Well, you might reasonably expect that it would be about food, right?  But no.  We talked about relationships, both past and present;  our families, and our relationships with them;  travel;  yoga;  studying and making a new start;  old jobs and old habits;  hopes for the future;  and so on.  In short, all the things that a couple of friends who'd known each other for years might talk about.

And so it has been with every food blogger that I have gone on to meet since.  I know now, without a shadow of a doubt, that a passion for food and generosity of spirit go hand in hand.  I know now that the common denominator in this food blogging community is not just the obvious love of good food - it's warmth, passion, kindness, compassion, generosity, a zest for life, humour, creativity, and so much more.

Through my love of all things Ottolenghi, which you're all by now very well aware of, I came across Beth Corman Lee's blog OMG! Yummy and, through her blog, discovered the wonderful Tasting Jerusalem community, hosted by Beth and her long-time friend Sarene Wallace.  From the outset, I was impressed not just with Beth's lovely food, but also her warmth and enthusiasm, her genuine excitement at discovering and experimenting with new ingredients as we cook together, and her very obvious hunger (pardon the tragic food pun) to learn more.

So, once I planned this trip to the Bay Area of San Francisco, and discovered that Beth lived nearby, I knew that I wanted to meet her.  And, despite her busy family life, and my fairly busy holiday schedule, we managed to connect this week and arrange to meet for lunch in Mountain View (the small city in Silicone Valley where I am staying).

The main street of Mountain View is a lovely tree-lined boulevard, with probably half a mile of side by side cafes (both sides of the street), covering just about every type of cuisine you can imagine.  I can tell you that the smells wafting up the street, come midday, are absolutely amazing.  So as you might expect, we agreed to meet outside a cafe, and then we strolled, eyeing up the many choices on offer.  It didn't take us long to discover a Mediterranean cafe called Ephesus, with predominantly Greek and Turkish influences, that looked promising.  When the menu revealed to us a number of dishes that, through our shared love of Ottolenghi's food, we had either tried or have on the "must try" list, we knew this was the place for us.

Of course, starting our meal with the hummus was a no-brainer, and discussion of its merits by comparison to those of Ottolenghi's naturally ensued.  On the recommendation of our waiter, Beth opted for The Alexander - a veritable mountain of shaved lamb and beef in a rich tomato sauce, served over chunks of bread, with a cooling pool of yoghurt on the side.  As soon as I noticed Maqluba on the menu, I couldn't not have it.  Maqluba is a layered savoury "cake" of tomatoes, aubergine, chicken, cauliflower, rice and spices, and I've had this one marked to try in my Jerusalem book since the day I bought it.  I loved the way at Ephesus they had made the dish in individual moulds, and now I can't wait to get home and try making this dish.

So, food aside, just as in the case of every other food blogger I've ever met, my conversation with Beth revolved around family, children, growing up, our travels - places we've been and places we hope to go, work history, our hopes for the future, and our time together ran out long before we ran out of things to talk about.  It was such a joy to meet Beth and lovely to make a new friend.

Speaking of Ottolenghi, at I Heart Cooking Clubs this week our theme is Gorgeously Green.  Now I've been cooking like a mad thing this week - lasagne, shepherds pie, fish and caper kebabs, Jamie Oliver's fantastic fish pie, a batch of Nigella's flourless chocolate brownies, a batch of chocolate caramel crispy cakes, a batch of these divine raw lemon & coconut truffles, and numerous big batches of roasted tomato pasta sauce - all to stock up the freezer for my daughter before I head back home to New Zealand.  But in terms of coming up with something gorgeously green to share with you this week, well I'm afraid I just dropped the ball and somehow it didn't happen.  To compensate, however, I thought I'd give you a little bit of a round-up of a few gorgeously green Ottolenghi dishes I've made and shared in the past.  Hope you find something you enjoy.

Baked Artichokes & Broad Beans:  This was one of the first Ottolenghi dishes I ever made, and still one of my favourites.  The use of artichokes and broad beans makes this a quintessentially spring dish, but with both vegetables being readily available jarred and frozen this is a great dish to bring a little bit of the lightness of spring to the table any time of the year.  Leftovers I found kept well for a couple of days.

Broccoli, Leek & Blue Cheese Pie:  This pie got rave revues in my house when I first made it - so much so that I was called upon to make it twice in one week.  It is both easy and economical to make, tastes great both hot and cold, and reheats well should you be lucky enough to have leftovers.  In actual fact the leek filling tastes so good that half of it usually doesn't even make it into the pie, and I imagine it could be used as a great accompaniment to some grilled or roasted chicken.

Fried Zucchini, Pea & Quinoa Salad:  This is one of those great recipes that you can play around with to suit what you have on hand.  Apart from the fried zucchini, which is really the hero of the dish, anything else goes.  In this instance I used peas instead of edamame, quinoa instead of pasta, and feta instead of buffalo mozzarella.  Get the picture?! 

If you would like to get to know Yotam Ottolenghi a little better, then do go and visit my friends at I Heart Cooking Clubs and see what they've all cooked up ...

... or check out Jerusalem and Ottolenghi's other great titles available from Amazon USA, Amazon UK or Fishpond NZ.

           

Prawns with Courgettes (Jhinga aur ghia) & Exciting News

Most of you already know that one of my favourite places to play is at I Heart Cooking Clubs, a cooking club which chooses a different chef to feature every six months.  During that time, we explore the recipes and techniques of our chosen chef according to a different theme each week.  We learn a lot about our chef during that time, and a lot about each other as well through our regular posts.  A strong community has developed and I have loved being a part of it.  So I'm very, very excited and feel very honoured that I am about to become a co-host of this group along with the lovely Kim of Stirring the Pot and the lovely Deb of Kahakai Kitchen.

You probably also know that our chosen chef for the last six months has been Madhur Jaffrey, and I am submitting this (a little late - but better that than never) for our theme of One Pot Wonders.  Strictly speaking, this is not a one pot wonder insofar as I did cook rice in a separate pot, but hey it's near enough.  This dish is nice and flavourful, but certainly not spicy, and was great for a quick "toss everything in the pan", work-day dinner - definitely one I would make again.  Total cooking time about 10 minutes.  And now we come to our last week of cooking with Madhur, so do come back later in the week for my "farewell to Madhur" dish.

Now for more exciting news.  If you've been reading my posts for a while, you will know that one of my absolute favourite chefs is Yotam Ottolenghi, and every one of his books in my collection have been cooked from over and over again - not something I can say about some of the other cookbooks I own.  I also happen to know that a lot of you are big Ottolenghi fans too, so I'm very excited to tell you that our next chef at I Heart Cooking Clubs is indeed going to be Yottam Ottolenghi.  So, my Ottolenghi-loving friends, if you haven't played along at IHCC before maybe you'll feel inspired to join in the fun.  At the very least, why not pop over here and see what's coming up - our forthcoming themes and how to join in. 

In the meantime, you might like to try this ...

Prawns with Courgettes (Jhinga aur ghia) Recipe

Adapted (barely) from recipe by Madhur Jaffrey from

Madhur Jaffrey's Indian Cookery

Makes 4 generous servings

Click here for a printable copy of this recipe

2x medium-sized courgettes (about 300g - 10 oz)

flaky sea salt

3-4 tablespoons neutral vegetable oil

6x cloves garlic, peeled & finely chopped

large handful of coriander, roughly chopped, keeping leaves & stems separate

1x red chilli, finely chopped (with or without seeds)

1/2 teaspoon turmeric

1-1/2 teaspoons ground cumin

3x large fresh tomatoes, roughly chopped, or 1x tin tomatoes

2.5cm (1 inch) piece fresh ginger, grated

juice of 1 lemon

425g (15 oz) prawns, shelled and deveined

Cut courgettes into thin batons, approximately 6 cm (2.5 in) long x .5 cm (1/4 in) thick.  Place in a colander, sprinkle with a generous pinch of flaky sea salt, and toss thoroughly.  Set aside for an hour to allow surplus liquid to drain out of the courgettes.  Remove from colander to a clean tea towel and pat dry.

Heat the oil in a medium sized pot or frying pan over medium heat.  Add the garlic and saute.  As soon as the garlic becomes fragrant, add the chilli, coriander stems (save the leaves for later), turmeric, cumin, tomatoes, ginger, lemon juice and another pinch of flaky sea salt.  (Add a pinch of cayenne pepper here too if you like a little more heat).  Bring to a boil, then reduce heat and simmer gently until the tomatoes have broken down and become "saucy".

Stir in the prawns and continue to simmer until the prawns are just cooked through and coated in a thick sauce.

Stir through the chopped coriander leaves and serve immediately.

I served this with some steamed basmati rice, but you could just as easily serve it with nothing more than a bit of flat bread on the side to scoop it up with.

If you would like to get to know Madhur a little better, then do go and visit my friends at I Heart Cooking Clubs and see what they've all cooked up ...

... or check out Madhur Jaffrey's Indian Cooking and many of Madhur's other great titles available from Amazon USA, Amazon UK or Fishpond NZ.

         

I'm sharing this post at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace.

Fried Zucchini, Pea & Quinoa Salad for Cookbook Sundays

What do you do when life gives you zucchini?  Anyone who has ever grown a zucchini or courgette plant knows just how prolifically these things can produce.  I have just one plant in my garden, and I'm picking two to three of these wee babies every day.

The joy of growing them oneself is being able to pick them when they are little bigger than your index finger, often with the flower still attached.  This, in my view, is when they are at their absolute best - the skin is glossy and crisp, and the flesh delicate and creamy.  I've sliced them thinly with a mandoline and eaten them raw in all manner of salads.  I've grilled them.  I've grated them and turned them into Kolokithokeftedes - the courgette fritters, spiked with mint and dill, and served with garlicky tzatziki that I enjoyed so often on my Greek island holidays.  I've used them, shredded, in a raw pasta sauce with fresh tomatoes, garlic and basil - one of my favourite ways to enjoy pasta in the summer.  I've stuffed the flowers and served them with a cherry tomato dressing - one of my favourite Mario Batali recipes which I promise to share with you shortly.  And, I've enjoyed both the flesh and the flowers in a delicate frittata, made for me by the lovely Sasasunakku when she came to stay - I hope she comes again.  (Digressing slightly, trust me when I tell you that Sasa is one of the best house guests I've ever had.  So if she ever suggests coming to visit you in your corner of the world, open the door as wide as you can - you won't be disappointed.)

The recipe I want to share with you today was inspired by a Pasta and Fried Zucchini Salad from one of my favourite cookbooks - Plenty by Yotam Ottolenghi.

The original recipe combined fried zucchini with edamame, pasta and buffalo mozzarella.  However, lacking both edamame and buffalo mozzarella, and not wanting to venture out to the supermarket, I used some frozen peas and feta - both of which I had on hand.  I also swapped the pasta out for some quinoa, since I was in the mood for something a little lighter.  I cook quinoa up in big batches, and then store it in smaller quantities, in snaplock bags, in the freezer - it thaws pretty quickly, and is great to have on hand for a quick meal.  I do this too with things like cooked chickpeas, beans and rice.

Fried Zucchini, Pea & Quinoa Salad

Adapted from recipe by Yotam Ottolenghi

from Plenty

Serves 2

Vegetarian

Click here for a printable copy of this recipe

2-3 tablespoons olive oil

4 small (or 2 medium zucchini), cut into .5cm (1/4 inch) thick slices

1 tablespoon red wine vinegar

1/2 cup frozen peas

1-1/4 cups fresh basil leaves, coarsely chopped

1/4 cup olive oil

flaky sea salt

freshly ground black pepper

1-1/2 cups cooked quinoa

grated zest of 1 lemon

1 tablespoon capers

100g (3-1/2 oz) feta, crumbled

Bring a small pot of water to a boil.  Salt the water liberally, add the peas and blanch for just a couple of minutes.  Drain, refresh in cold water, drain again and set aside to dry.

Meanwhile, heat 2-3 tablespoons olive oil in saute pan over medium-high heat.  Fry the zucchini slices until golden brown on both sides - take care not to overcrowd them, so cook in batches if necessary.  Once cooked remove from pan and drain in a colander.  Put the drained zucchini into a small bowl, add the red wine vinegar, stir, and set aside.

In a food processor, blitz up half the basil with the olive oil, salt and pepper, until you have a smooth sauce.

Put the cooked quinoa into a serving bowl.  Add the zucchini and their juices, the peas, lemon zest, capers, basil sauce and feta.  Toss everything together gently, taste and add more salt and pepper as necessary.  Stir through the rest of the basil and serve.

I served this with some roasted shrimp on the side.  My favourite new way to prepare shrimp or prawns - toss the shrimp with olive oil, minced garlic, salt, pepper and smoky paprika;  spread in a single layer in an ovenproof dish;  bake in a preheated 180 degree C (350 degree F) for about 8 minutes, until the shrimp are pink and firm to the touch.

I hope you'll give this salad a try - the quinoa is healthy, nutritious, and has a lovely nutty flavour which marries well with the fried zucchini and feta.  A glass of pinot gris on the side and you have the perfect summer meal.

This dish is my contribution this week to Cookbook Sundays, where my friends are delving into their cookbook collections and sharing some of their recipes.  Do stop by to see what they're cooking - you might even feel inspired to link up a recipe from one of your own cookbooks.

I'm also sharing this at Souper (Soup, Salad & Sammie) Sundays hosted by Deb at Kahakai Kitchen.

"End of Spring" Ministrone with Rocket, Spinach & Walnut Pesto and Cookbook Sundays # 2

It's been a funny old week.  It may be the start of summer here but, with torrential rain and heavy flooding in many parts of Nelson, it's felt rather more like winter.  Many families in our city had to be evacuated from their homes, either because of flooding or because of danger from hillside slips.  Thankfully, we live high enough on a hill to escape flooding and were lucky enough not to be subjected to any slips either.  A special thanks also to so many of you for your kind thoughts and concerns for my safety - your thoughtfulness never ceases to warm my heart and is a constant reminder of the joys of belonging to this food blogging "family".

So, after all that rain something warming, nourishing and comforting seemed to be called for, but at the same time I wasn't wanting anything too heavy.  When I came across this recipe for Spring Ministrone in Super Natural Cooking (one of my favourite cookbooks) by Heidi Swanson it seemed to fit the bill perfectly.  I also knew that this would be perfect for my contribution this week to Cookbook Sundays (read more about that at the end of this post).

For this soup brown rice is cooked in a light vegetable broth, with spring vegetables (I used asparagus, zucchini, and peas) added right at the end, so that the vegetables are still bright green and crispy.  I made a pesto from some spinach and rocket (arugula) I'd harvested from my garden, and topped the soup with a generous dollop of that, along with some freshly grated lemon zest and shaved pecorino cheese.

I know that there are amongst you those who love soup and could eat it (or should that be drink it) just about every day of the week.  I am not such a person.  I don't mind a bowl of soup now and again, but you know maybe 6-8 bowls of soup in the whole year is probably about my fix.  It is not something I would ever order in a restaurant, unless of course it's an Asian restaurant of some sort, in which case there is a very strong possibility that I would order the noodle or wonton soup.  This doesn't count as one of the 6-8 bowls of soup previously mentioned, as I think of this as noodles, not soup - those are the rules!  My other soup rule is that I almost never have soup in summer.

Now, I've got to say this .... this soup just broke all of my soup rules.  This is quite possibly the best soup I've ever tasted - at least, the best one that I've ever made, and you know what?  This soup is definitely going to have me exceeding my annual soup quota - in fact there is a good chance I'll exceed that before the week is out.  This is a soup that I could really eat every single day - of course, things like asparagus and fresh peas won't be around for much longer, but I will be making the most of it while they're still here.

The nuttiness and chewiness of the brown rice gives that little bit of "comfort factor" and enough substance to be able to make a meal out of this.  The crisp, green vegetables provide a lovely textural balance to the rice, while the hit of fresh lemon and fragrant pesto keeps the spring-like freshness in this dish.

Of course, you could swap out the vegetables I used with all sorts of other alternatives:  green beans, snow peas, broad beans, artichoke hearts, edamame, cauliflower, broccoli, bok choy.  Just keep it green would be my mantra here - save the carrots, pumpkin, corn, etc, for something else.  I urge you to try it - I know you won't be disappointed.

"End of Spring" Ministrone with Rocket, Spinach & Walnut Pesto

Adapted from a recipe by Heidi Swanson from

Super Natural Cooking

Makes 4 generous servings

Click here for a printable copy of this recipe

Vegetarian

For the soup:

2x tablespoons extra virgin olive oil

2x shallots, thinly sliced

1x garlic clove, minced

1x cup brown rice, rinsed

6x cups vegetable stock

2x zucchini, thinly sliced

8x asparagus spears, cut on the diagonal into 2.5 cm (1 in) lengths

1x cup freshly shelled green peas (frozen is fine too)

flaky sea salt & freshly ground black pepper

For the pesto:

3x large handfuls of rocket (arugula) & spinach leaves

1x large handful of toasted walnut pieces

2x cloves garlic

extra virgin olive oil (about 1/3 cup)

1/2 cup freshly grated pecorino cheese

flaky sea salt

To serve:

freshly grated zest of 1x lemon

pecorino cheese, freshly shaved

Begin with the soup.  Heat the olive oil in a large saucepan over medium-high heat.  Add the shallots and garlic to the pan, and saute for a couple of minutes until the shallots have softened and the garlic is fragrant.  Add the rice, and cook for a minute, stirring constantly until every grain of rice is coated in the oil.  Now add the stock to the pan, bring up to the boil, then cover the pan with a lid, lower the heat to a simmer, and cook for 30 to 45 minutes until the rice is tender.

Meanwhile make the pesto.  Put the walnuts, rocket, spinach, garlic and salt into a food processor and pulse until the leaves and nuts start to break down. Then leaving the motor running, begin to add the oil in a steady stream until you have a smooth paste. Remove to a bowl, stir in the grated pecorino, taste and add a little more salt if necessary. Set aside.

Now back to the soup.  Once the rice is tender, add the vegetables and season generously with flaky sea salt and freshly ground black pepper.  Simmer for just 2 or 3 minutes, so that the vegetables are still bright green and crisp, add freshly grated lemon zest, and serve immediately.

Ladle into bowls, add some fresh shavings of pecorino cheese to each bowl, and top each with a generous dollop of the pesto.

 

Earlier I mentioned Cookbook Sundays.  What is that all about, you are perhaps wondering.  Well, if you're anything like me you have dozens of cookbooks gathering dust on your bookshelves, some of which have never even been cooked from.  Sure I spent hours browsing through them when I first bought them, marking all the recipes I was going to make with little post-it notes, and yet still those books languish in the bookcase and never make it to the kitchen.  There are others from which I have made but one recipe which was such a resounding success that I've made it over and over again, and yet somehow I've never made anything else from that book.  Sound a bit familiar?!

Take comfort - you are not alone, and now Cookbook Sundays is your opportunity to change that.  Every Sunday I'm going to share with you a recipe that I haven't made before from one of my ever expanding collection of cookbooks.  And, because I know that if you have read this far then you are guilty of this too, I'm inviting you to join in with me.  Each week my Cookbook Sundays post will have a linky for you to share something you've cooked from one of your cookbooks.

The rules for joining in are simple:

1. Your post must state the author and the title of the book your recipe has come from.
2. Your post must mention Cookbook Sundays and link back to this post.  Including the Cookbook Sundays badge is optional, but always appreciated.
3. You may submit as many entries as you like, and you may use the same cookbook as many times as you like.  Old posts are also welcome.
4. Lastly,  remember that what goes around, comes around - one of the reasons you are participating in this is because you want people to read your posts, so do the right thing and go and visit a few of the other participants. 

Now, go and dust off those cookbooks and get cooking!  Use the linky tool at the end of this post to submit your entry/entries - simply scroll down to where it says "You are next ... Click here to enter", and then follow the instructions.  The linky will be open for one week.

Lastly, if you would like to use the Cookbook Sundays badge in your post, simply copy the code in the box beside the badge below and paste it into your post.  Feel free to also use it in your sidebar if you wish.

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I'm also sharing this post at Souper Sundays, hosted by the lovely Deb at Kahakai Kitchen, at My Meatless Mondays, hosted by Chaya at My Sweet & Savory; and at See Ya in the Gumbo hosted by Michelle at Ms. enPlace.