http://tastysoup.info Bringing you all the latest recipes and food ideas Sat, 04 Feb 2012 12:00:28 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 http://tastysoup.info/apple/watermelon-cooler/ http://tastysoup.info/apple/watermelon-cooler/#comments Sat, 04 Feb 2012 12:00:28 +0000 tastysoup.info Ingredients

800g seedless watermelon, peeled, chopped

1/2 cup chilled apple juice

2 tablespoons torn fresh mint leaves

Ice cubes, to serve

Method
Blend watermelon and apple juice until smooth. Add mint. Stir to combine Place ice cubes in glasses. Top with watermelon mixture. Serve.]]> http://tastysoup.info/apple/watermelon-cooler/feed/ 0 http://tastysoup.info/oil/ocean-trout-escabeche-with-allioli/ http://tastysoup.info/oil/ocean-trout-escabeche-with-allioli/#comments Sat, 04 Feb 2012 06:00:58 +0000 tastysoup.info Ingredients

80ml (1/3 cup) olive oil

2 Spanish onions, halved, thinly sliced

1/2 teaspoon dried oregano

1 small red chilli, seeded, finely chopped

1 teaspoon cumin seeds

1/2 teaspoon pimenton (sweet smoked Spanish paprika)

100ml chardonnay vinegar

2 large carrots, peeled, very thinly sliced

250ml (1 cup) dry white wine

Juice of 1 large orange

6 sprigs thyme

4 fresh bay leaves

1.5kg fillet ocean trout, skinned, pin-boned, cut into 6 pieces

Flour tortillas, warmed, to serve

Allioli

2 cloves garlic, roughly chopped

2 egg yolks

250ml (1 cup) olive oil

Method
For allioli, place garlic and a pinch of sea salt on a chopping board and, using the flat side of a knife, work to a paste. Transfer to a bowl, add egg yolks and stir to combine. Whisking continuously, gradually add oil, drop by drop at first, then in a thin, steady stream, until mixture is thick. For the escabeche marinade, heat oil in a large non-reactive pan over medium heat. Add onions, oregano, chilli, cumin and pimenton, and bake, stirring occasionally, for 5 minutes. Add 1 cup (250ml) water and remaining ingredients, except fish. Cook for 10 minutes. Meanwhile, place trout in a cooking dish, season to taste to taste and roast in a covered barbecue or 200°C oven for 10 minutes. Pour hot escabeche over and leave to cool. Serve at room temperature with allioli and tortillas.]]> http://tastysoup.info/oil/ocean-trout-escabeche-with-allioli/feed/ 0 http://tastysoup.info/oil/guacamole-with-prawns-and-white-tortilla-chips/ http://tastysoup.info/oil/guacamole-with-prawns-and-white-tortilla-chips/#comments Sat, 04 Feb 2012 00:01:08 +0000 tastysoup.info Ingredients

400g green king prawns

2 tablespoons white vinegar

1/2 Spanish onion, finely chopped

1 green jalapeno chilli, seeded, finely chopped

2 tablespoons finely chopped coriander

3 avocados, halved, stoned

Juice of 1 lime

12 white corn tortillas (see note)

Vegetable oil, to deep-fry

Method
Cook prawns in a saucepan of boiling water with vinegar for 2–3 minutes or until shells turn red. Drain and refresh under cold water. Peel and clean prawns, then finely chop. For guacamole, place onion, chilli, coriander and 2 teaspoons salt in a bowl, then, using the back of a wooden spoon, mash slightly to combine. Scoop avocado flesh from skins, add to onion mixture and mash coarsely until combined. Stir in lime juice and three-quarters of the prawns. Transfer to a serving bowl and top with remaining prawns. Cover closely with plastic wrap and refrigerate until ready to serve. For tortilla strips, cut each tortilla into 5 strips, then cut each in half widthwise. Heat oil in a large saucepan or deep-fryer to 180°C, then fry strips, in batches, for 1 minute or until golden. Drain on paper towels and sprinkle with sea salt. Serve guacamole with tortilla strips.]]> http://tastysoup.info/oil/guacamole-with-prawns-and-white-tortilla-chips/feed/ 0 http://tastysoup.info/oil/roasted-tomatoes-with-italian-flavours/ http://tastysoup.info/oil/roasted-tomatoes-with-italian-flavours/#comments Fri, 03 Feb 2012 18:01:11 +0000 tastysoup.info Ingredients

8 large (175g each) truss tomatoes

1/2 red capsicum, chargrilled, peeled, thinly sliced

8 anchovies in extra virgin olive oil, drained, halved

2 tablespoons salted capers, rinsed, drained

12 kalamata olives, halved, pitted

50g mini Roma golds or yellow teardrop tomatoes, quartered

50g small grape tomatoes

1 large clove garlic, halved, thinly sliced

2 tablespoons torn basil leaves

150g day-old rustic-style bread

60g provolone or pecorino, finely chopped

Extra virgin olive oil, to drizzle

Method
Snip tomatoes to separate, keeping 2cm of stalk attached, then cut in half. Scoop out seeds and centre membrane and discard. Scatter hollows with 1 teaspoon sea salt, place cut-side down over a plate and leave for 20 minutes (salting helps extract extra moisture). Preheat oven to 200°C. Place tomato halves, cut-side up, in a large roasting pan. Fill with capsicum, anchovies, capers, olives, tomatoes, garlic and basil leaves. Pull bread from crust in small pieces and tuck among other ingredients. Scatter with provolone. Drizzle with olive oil and season to taste with sea salt and freshly ground black pepper. Bake, loosely covered with foil, for 15 minutes, then uncover and bake for a further 15 minutes or until tomatoes are tender and bread golden. Serve warm or at room temperature, sprinkled with a little more olive oil.]]> http://tastysoup.info/oil/roasted-tomatoes-with-italian-flavours/feed/ 0 http://tastysoup.info/eggs/polpettone-with-caponata/ http://tastysoup.info/eggs/polpettone-with-caponata/#comments Fri, 03 Feb 2012 12:01:14 +0000 tastysoup.info Ingredients

16 slices (about 270g) prosciutto

1 tablespoon olive oil

1 large onion, finely chopped

2 cloves garlic, finely chopped

2 teaspoons finely chopped thyme

500g veal mince

500g pork mince

1/2 cup roughly chopped flat-leaf parsley

100g semi-dried tomatoes, roughly chopped

4 x 55g hard-boiled eggs

Caponata

60ml (1/4 cup) extra virgin olive oil

1 (300g) small eggplant, finely chopped

1 onion, finely chopped

3 stalks celery, finely chopped

1½ tablespoons red wine vinegar

310ml (1 1/4 cups) passata

Method
For caponata, heat oil in a saucepan over medium heat. Add vegetables, 1 teaspoon each of sea salt and sugar, and freshly ground black pepper to taste. Stir for 5 minutes, add remaining ingredients and bake for another 8 minutes or until vegetables are soft. Cool. Starting in the centre of the base of a greased 1-litre terrine mould, arrange 8 slices prosciutto, widthwise and slightly overlapping, to cover one long side and overhang rim. Repeat on opposite side with another 8 slices prosciutto to cover base and other long side. Preheat oven to 170°C. Heat olive oil in a small frying pan, add onion, garlic, thyme and 1 1/2 teaspoons sea salt and bake over medium heat for 5 minutes or until onion is soft. Cool. Combine onion mixture, freshly ground black pepper to taste and remaining ingredients, except eggs, in a bowl. Press half the mixture evenly into lined terrine. Place hard-boiled eggs in a line down the centre and cover with remaining mince mixture. Fold prosciutto over to enclose the top, then cover with a piece of greased foil and place in a roasting pan. Fill pan with enough boiling water to come halfway up side of terrine and bake for 1 hour or until bakeed (when a skewer inserted into the centre produces clear juices). Remove from water and cool to room temperature, then refrigerate overnight. Serve slices of polpettone with caponata.]]> http://tastysoup.info/eggs/polpettone-with-caponata/feed/ 0 http://tastysoup.info/chocolate/ice-cream-sandwiches-with-berries-and-fudge/ http://tastysoup.info/chocolate/ice-cream-sandwiches-with-berries-and-fudge/#comments Fri, 03 Feb 2012 06:02:10 +0000 tastysoup.info Ingredients

200g frozen mixed berries

1 tablespoon icing sugar mixture

1 tablespoon orange juice

16 butternut snap biscuits

8 scoops raspberry swirl ice-cream

White chocolate and pistachio fudge

275g white chocolate, chopped

2/3 cup sweetened condensed milk

60g butter, chopped

2 tablespoons finely chopped pistachio kernels

Method
Make fudge: Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line with cooking paper, allowing a 2cm overhang at long ends. Place chocolate, condensed milk and butter in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until melted and smooth. Remove from heat. Stir in pistachios. Spread mixture into prepared pan. Refrigerate for 3 hours or until set. Cut fudge into squares (see note). Meanwhile, combine berries, sugar and orange juice in a small bowl. Cover. Refrigerate for 1 hour. Arrange half the biscuits on a plate. Top each with a scoop of ice-cream. Sandwich with remaining biscuits. Serve with fudge and berry mixture.]]> http://tastysoup.info/chocolate/ice-cream-sandwiches-with-berries-and-fudge/feed/ 0 http://tastysoup.info/potato/step-by-step-potato-rosti/ http://tastysoup.info/potato/step-by-step-potato-rosti/#comments Fri, 03 Feb 2012 00:01:08 +0000 tastysoup.info Ingredients

8 large (about 2kg) desiree potatoes, peeled

1 large brown onion, coarsely grated

60g butter, melted

Vegetable or canola oil, to shallow-fry

2 ripe avocados, peeled, stone removed, cut into thick wedges

12 slices (about 300g) smoked salmon

1/2 cup (125g) creme fraiche

1 small red onion, very thinly sliced

Chopped chives, to serve

Lemon wedges, to serve

Method
Preheat oven to 100°C. Use the coarse side of a grater to grate the potatoes. Place in a colander and add the onion. Use your hands to squeeze out as much excess liquid as possible. Transfer to a medium bowl. Add the melted butter and stir to combine. Season well with sea salt flakes and freshly ground black pepper. Add enough oil to a large non-stick frying pan to reach a depth of 1cm and place over medium-high heat. Spoon two 1/2-cup portions of potato mixture into the pan. Use an egg lifter to flatten each portion to a 10cm disc. Cook for 3-4 minutes each side or until golden brown and bakeed through. Use the egg lifter to transfer to a plate lined with paper towel. Place in warm oven. Continue in 3 more batches with remaining potato mixture, adding and reheating more oil if necessary. Arrange two rostis on each serving dish. Top with avocado, smoked salmon, creme fraiche and red onion. Sprinkle with chives. Serve immediately with lemon wedges.]]> http://tastysoup.info/potato/step-by-step-potato-rosti/feed/ 0 http://tastysoup.info/oil/sesame-longevity-noodles/ http://tastysoup.info/oil/sesame-longevity-noodles/#comments Thu, 02 Feb 2012 18:01:08 +0000 tastysoup.info Ingredients

1/4 cup soy sauce

1/4 cup chicken stock

3 teaspoons sesame oil

2 x 250g packets dried long-life noodles

2 teaspoons vegetable oil

2 garlic cloves, crushed

3cm piece fresh ginger, peeled, grated

1 medium brown onion, halved, thinly sliced

1 medium red capsicum, thinly sliced

1 cup beansprouts, trimmed

1 1/2 cups finely shredded wombok (Chinese cabbage)

Toasted sesame seeds and sliced green onions, to serve

Method
Combine soy sauce, stock and sesame oil in a jug. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Heat a wok over high heat. Add vegetable oil. Swirl to coat. Add garlic, ginger and onion. Stir-fry for 2 to 3 minutes or until onion has softened. Add capsicum. Stir-fry for 1 to 2 minutes. Add noodles, beansprouts, cabbage and soy mixture. Stir-fry for 1 to 2 minutes or until heated through. Serve topped with sesame seeds and green onion.]]> http://tastysoup.info/oil/sesame-longevity-noodles/feed/ 0 http://tastysoup.info/cream/lavender-scented-caramel-poached-pears/ http://tastysoup.info/cream/lavender-scented-caramel-poached-pears/#comments Thu, 02 Feb 2012 12:01:11 +0000 tastysoup.info Ingredients

3 cups (750ml) water

1 cup (250ml) sweet dessert wine

1 cup (200g) brown sugar

1 vanilla bean, split

1 cinnamon stick

2 whole star-anise

1 tbs dried lavender flowers (see note), plus extra, to serve

4 packham pears, peeled

Vanilla or lavender ice-cream, to serve

Method
Combine the water, wine, sugar, vanilla bean, cinnamon, star-anise and lavender in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low. Add the pears and bring to a very gentle simmer. Cover with a sheet of cooking paper. Cook, turning occasionally, for 1 hour or until pears are tender. Remove pears from syrup and place in a heatproof bowl. Increase heat to high and bring syrup to the boil. Cook, uncovered, stirring occasionally, for 10 minutes or until syrup thickens. Strain through a fine sieve over the pears. Set aside for 30 minutes to cool. Cover with plastic wrap and place in the fridge for 2-3 hours to chill, turning pears occasionally. Place the pears on serving dishes. Drizzle with syrup and serve with ice-cream, if desired.]]> http://tastysoup.info/cream/lavender-scented-caramel-poached-pears/feed/ 0 http://tastysoup.info/lemon/thai-coconut-chicken-soup/ http://tastysoup.info/lemon/thai-coconut-chicken-soup/#comments Thu, 02 Feb 2012 00:01:09 +0000 tastysoup.info Ingredients

1 litre chicken stock

2 x 270ml cans Ayam coconut milk

1 lemongrass stalk, trimmed, bruised, quartered

8 slices fresh galangal

4 kaffir lime leaves, torn

2 small red chillies, halved lengthways

1 1/2 cups skinless shredded roast chicken (see related recipe)

100g button mushrooms, halved

1 tablespoon fish sauce

1/4 cup lime juice

1 tablespoon brown sugar

1/4 cup fresh coriander leaves

Method
Place stock, coconut milk, lemongrass, galangal, lime leaves and chilli in a large saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes. Remove lemongrass, lime leaves, galangal and chilli. Add chicken, mushroom, fish sauce, lime juice and sugar to pan. Simmer for 3 to 4 minutes or until mushroom has softened. Spoon soup into bowls. Serve topped with coriander.]]> http://tastysoup.info/lemon/thai-coconut-chicken-soup/feed/ 0