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Zucchini Soup with Scallion and Mascarpone

Tuesday, August 25, 2020

Zucchini contains very few calories and have a high water content and significant amout of vitamin C and potassium, which is the key to controlling blood pressure and helps to keep our muscles working properly.
This delicious zucchini soup recipe is the perfect use for the abundant summer squash in your garden or from the farmer market, and a little mascarpone makes it thick and luscious while scallion adds depth and sweetness to the soup too. It can be eaten hot or cold.

2 tbsp Olive oil
2 Scallions, white part, coarsely chopped
1 Garlic clove, sliced
3 (about 450 g) Zucchini, sliced thinly
350 ml Vegetable stock
80 g Mascarpone, plus a little extra to serve
2 Scallions, green part, coarsely chopped
Salt and pepper
A few mint leaves, chopped
Lemon zest (optional) to serve
Soft boiled eggs (optional) to serve
Sprouts (optional) to serve

Heat the olive oil in a pan over a medium heat and cook the scallion white part with a pinch of salt for 5 minutes until softened but not coloured. Add the garlic and cook gently for a few minutes then tip in the sliced zucchini and cook gently for 10-15 minutes.
Pour in the vegetable stock and bring to the boil for a few minutes. Use a stick blender to process the soup until completely smooth, then stir in the mascarpone and green part of scallions. Puree again and season.
Spoon into bowls and top with more mascarpone or soft boiled egg or sprout and mint leaves, and some lemon zest, if you like.

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Tomato and Peach Salad With Whipped Goat Cheese

Sunday, August 23, 2020

Sweet ripe peaches and tomatoes team up with creamy whipped goat cheese in this bright colourful summer salad tossed with a simple vinaigrette. It's sweet and savoury, creamy and fruity, works great as a starter, a side or a light summer meal. If you want to make it more filling, add some beans, lentils or crunchy garlic croutons.

2 tbsp Extra-virgin olive oil
1 tbsp Sherry vinegar
1 tbsp Whole-grain Dijon mustard
2 tsp Lime juice
Sea salt and black pepper
1/2 Small red onion, very thinly sliced
150 g Chavroux mild soft goat cheese
2 tbsp Heavy cream
1/2 tsp Lime zest
Roma tomatoes, cut into wedges
2 Ripe firm peaches, halved, pitted and cut into wedges
1 Handful of basil, chopped

In a large bowl, whisk the olive oil, vinegar, Dijon mustard and lime juice. Season generously with salt and pepper, stir in the red onion and set aside.
Whip goat cheese in a mixing bowl until creamy. Add the heavy cream and lime zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Season to taste with salt.
Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and chopped basil to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.

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Bacon Gugelhupf with Hazelnuts and Rosemary

Wednesday, August 19, 2020

The combination of toatsed hazelnuts, smoky bacon and woody aromatic rosemary gives this savory "cake/bread" a sophisticated flavour. The cake may look complicated but it's easier than you think. It's highly adaptable, very delicious and perfect to serve with a seasonal salad for a pleasant lunch. If you don't have a bundt pan, then use muffin tin or loaf pan.

100 g Hazelnuts (or any other nuts)
100 g Bacon bits (or ham)
1 tsp Rosemary leaves, chopped (thyme is great too)
300 g Refined spelt flour (or plain flour)
1 tsp Baking powder
1 package / 7 g Active dried yeast
1/3 tsp Black lava salt
1 tsp Honey (or maple syrup)
350 ml Sparkling water, at room-temperature

Coarsely chop the hazelnuts. Place them in a dry heavy skillet. Stir often over medium heat until golden brown and aromatic. Cook the bacon bits in a small pan until crisp. Drain bacon bits on paper towels. Mix together hazelnuts, reserving one tablespoon for the bundt pan, bacon bits and chopped rosemary. Set aside.
Grease a 24-26cm bundt cake pan with butter and sprinkle the reserved chopped hazelnuts all over.
Whisk together spelt flour, baking powder, and dried yeast in a mixing bowl. In another mixing bowl or jar, stir together the salt, honey and sparkling water. Add to the flour mixture. Use a hand mixer to beat everything together. Fold the nut-bacon mixture into the batter until just incorporated. The finished batter is thick but still pourable.
Pour the batter into the prepared bundt pan. Cover with a plastic film and leave it at a warm place for 30 minutes.
Place a baking tray with boiling water at the bottom of the oven and preheat to 200C/400F. Bake the bread in the middle of hot oven for 30-35 minutes until golden brown. Remove and set aside for 5 minutes before turning out onto a wire rack to cool completely.

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Watermelon Caprese Skewers with Basil Vinaigrette

Monday, August 17, 2020

Traditional Caprese salad is made with sweet ripe tomatoes and originates from the Isle of Capri, Italy. This is a fun twist on the traditional Caprese salad using watermelon instead of tomatoes. It is super easy to put together and makes an easy last-minute appetizer.

	Basil Vinaigrette
1 Mini watermelon 20 Bocconcini 50 g Parma ham Basil leaves Salt and pepper to taste	1 Shallot, peeled and chopped 1 bunch Basil leaves 1 Garlic clove 1/2 Green chilli pepper, deseeded 70 ml Olive oil 2 tbsp White balsamic vinegar 1 tsp Sea salt

Place all the ingredients for the vinaigrette in a blender and give them a quick whiz until the mixture is smooth. Chill until ready for use.
Cut the watermelon into 3 inch rounds and use a melon baller to scoop out as many balls as possible.
Thread watermelon balls, bocconcini, Parma ham and basil leaves onto 10 skewers. (or 6 skewers and serve the rest in a bowl). Season with salt and pepper. Serve, drizzle with prepared basil vinaigrette.

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Cantaloupe Olive Salad with Mint Lime Dressing

Thursday, August 13, 2020

A wonderful combination of fruit and lettuce with a mint lime dressing. This salad makes an ideal accompaniment to cold or smoked meats and poultry. As well as being fresh, light and tasty, this salad is incredibly easy to make. Truly a refreshing summer delight! If you prefer, you can substitute honeydew or watermelon for cantaloupe.

	Mint Lime Dressing
1/2 Cantaloupe 100 g Mixed olives, pitted 2 Romaine lettuce, cut into wedges	15 g Mint leaves, finely chopped 1 Red chilli pepper, seeds removed, thinly sliced Zest and juice of 1 lime 1 clove Garlic 2 tsp Ginger, chopped 100 ml Olive oil Sea salt

Place all the ingredients for the dressing in a jar with lid. Shake until thoroughly mixed and refrigerate until ready to use.
Use a melon baller to scoop balls from the cantaloupe. Peel the rest and cut into small cubes.
Place cantaloupe and mixed olive in a bowl. Add in 2 tablespoons of mint lime dressing. Toss to combine.
Cut the romaine lettuce heart into 4-6 wedges and arragne them on a serving platter. Place the melon and olive mixture in the center and between the wedges. Spoon some dressing over and serve immediately!

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Watermelon Pizza with Berries, Greek Yoghurt and Rose Petals

Monday, August 10, 2020

Watermelon Pizza is an easy dessert loaded with fresh summer berries, vanilla flavoured Greek yoghurt, rose petals and fresh herbs. It's easy and fun to make and the perfect treat for a hot summer day! I thought the pizza looks prettier topped with naturally colourful and beautiful summer berries, but you can change it up and use whatever fruit (mango, kiwi, strawberry, or currants) you have in your fridge. If you're lactose intolerant, coconut cream works as an excellent substitute for Greek yoghurt. Shave some chocolate over if you are a fan. Be creative and enjoy the summer!

2 Watermelon slices, about 2cm thick
150 g 10% Greek yoghurt
1 tsp Maple syrup
1/2 tsp Vanilla
100 g Raspberries
100 g Blackberries
100 g Blueberries
Dried rose petals
Fresh herbs (Mint, basil and dill)

In a small bowl, mix Greek yoghurt, maple syrup and vanilla together until combined.
Divide the yoghurt mixture onto two slices of watermelon and top with berries, herbs, and rose petals. Cut each pizza into 6 or 8 slices. Serve immediately.

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Galia Melon Red Currant Bowl

Thursday, August 06, 2020

The Galia melon looks like a cantaloupe on the outside and a honeydew on the inside. They taste light, smooth and sweet. The Galia melon can be used in both sweet and savory dishes. Great in salads, breakfast, and main dishes. This fruit bowl is not only easy, but it's fun to put it together, too and perfect for breakfast, a snack or as a dessert.

4 tbsp Coconut flakes, unsweetened
1 Galia melon
100 g Mascarpone
1/2 Lime, juiced
100 g Red currants
Lemon thyme

Heat a skillet over medium-high heat. Add in coconut flakes and shake in the skillet until lightly toasted and aromatic.
Cut the melon into half. Use a spoon to scrape out the seeds. To make perfect melon balls, press down firmly so the melon baller digs into the flesh, then twist to make the ball.
Carefully scrape the rest of the melon flesh with a spoon, being careful not to damage the shell. Blend the melon flesh, mascarpone and lime juice together until smooth using an immersion blender.
Return the mixture into the prepared shells. Add in melon balls, red currants and sprinkle some toasted coconut flakes over. Garsnish with lemon thyme. Enjoy!

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Search Angie's Recipes

Zucchini Soup with Scallion and Mascarpone

Tomato and Peach Salad With Whipped Goat Cheese

Bacon Gugelhupf with Hazelnuts and Rosemary

Watermelon Caprese Skewers with Basil Vinaigrette

Cantaloupe Olive Salad with Mint Lime Dressing

Watermelon Pizza with Berries, Greek Yoghurt and Rose Petals

Galia Melon Red Currant Bowl

Angie

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Search Angie's Recipes

Zucchini Soup with Scallion and Mascarpone

Tomato and Peach Salad With Whipped Goat Cheese

Bacon Gugelhupf with Hazelnuts and Rosemary

Watermelon Caprese Skewers with Basil Vinaigrette

Cantaloupe Olive Salad with Mint Lime Dressing

Watermelon Pizza with Berries, Greek Yoghurt and Rose Petals

Galia Melon Red Currant Bowl

Angie

If you enjoy my recipes and want to support me, THANKS!

Friends

Join Us

Subscribe To

Follow me with Feedly

Recipes Archive

+/- Food Sources

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+/- Blog How-tos