Cauliflower Soup

So worth the effort...

Ingredients 1 to 2 heads of cauliflower
1 carrot
1 celery branch
1 onion
(8 tbsp) butter
30ml (2 tbsp) parsley
1L (4cups) chicken or vegetable broth
500ml (2cups) milk
(6 tbsp) flour
2 bay leaves
salt to taste
250ml (1 cup) crème fraîche

Preparation
1. Cut in half and get rid of hard inner core. Roughly chop the cauliflower.
2. Finely dice carrot.
3. Finely dice celery.
4. Finely dice onion.
5. Place a stock pot over medium heat and melt (4 tbsp) butter.
6. When butter is melted, add onion. Stir them around for 2-3 minutes until lightly colored.
7. Add carrots and celery and stir around for 1 minute.
8. Add cauliflower and parsley and stir well. Reduce to heat to low and cover. Let simmer for 15 minutes, stirring a few times.
9. Add broth. Bring to a boil over medium heat, then reduce heat and let simmer.
10. While it's simmering, melt (4 tbsp) butter in a medium saucepan over medium-low heat.
11. In a separate bowl, pour milk, add flour and whisk.
12. As soon as the butter is melted, pour the milk mixture into the saucepan. Stir to combine and until it thickens.
13. Add 250ml (1 cup) half-and-half cream into the milk mixture and stir.
14. Pour milk mixture into the simmering soup and add 2 bay leaves.
15. Salt to taste.
16. Let soup simmer for 15-20 minutes.
17. In a soup tureen (or whatever serving bowl you will be using) place crème fraîche in bottom.
18. Add 2-3 ladles pf soup to crème fraîche and stir vigurously to get crème fraîche warmed up.
19. Pour in the rest of the soup and serve.

Makes 6 servings

Source: thepioneerwoman.com

Mussels Vinaigrette

The sea at its best...

Ingredients
(3 quarts) mussels
(1/4 cup) finely minced shallots
(1 1/2 tsp) oil
(1 1/2 tsp) butter
5-6 sprigs of fresh flat-leaf parsley
1/2 bay leaf
Few sprigs of thyme
(1/4 cup) dry white wine

Preparation
1. Scrub mussels well, scraping away all barnacles, beards, and dirt. Soak in fresh water for 1-2 hours. Alternatively, by pre-cleaned mussels and skip this step
2. In a large, covered pan, sauté shallots in oil and butter until soft.
3. Add mussels, herbs and wine.
4. Raise heat to high, cover pan, and cook, shaking pan every other minute, for about 5 minutes.
5. Do not overcook or mussels will shrink.
6. Cook only until shells have opened.
7. Drain in a colander and let cool.

Vinaigrette
Ingredients
(1/4 cup) Dijon mustard
30ml (2 tbsp) wine vinegar
(3/4 cup) light olive oil
Coarse salt and freshly grounded black pepper to taste
5-6 sprigs of fresh flat-leaf parsley

Preparation
1. Combine mustard, vinegar, salt & pepper in a bowl.
2. Gradually whisk in oil to make a thick sauce.
3. Pour over mussels and gently toss to coat mussels completely - using your hands makes it easier.
4. Sprinkle with chopped parsley.
5. You can serve lukewarm or let them cool.

Thundup's Thai Shrimp

Exquiste flavours...

Ingredients

400g cooked shrimp

3 cloves of garlic

2 green onions

1 lime

200ml coconut milk

30ml (2tbsp) vegetable or olive oil

10ml (2 tsp)red curry paste

15ml (1tbsp) tomato paste

good handful of fresh coriander, chopped
salt
black pepper

Preparation

1. Heat the oil in a large skillet or wok.
2. Sautée shrimp with garlic and green onions for 2 minutes.
3. Add coconut milk, curry paste and tomato paste.
4. Salt & pepper to taste.
5. Leave cook for 3 minutes.
6. Add lime zest and juice, coriander and serve immediately.

Makes 4 servings