The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes. Antoinette Savill

Чтение книги онлайн.

СКАЧАТЬ goats’ cheese croûtons.

      Chilled Avocado Soup

       This soup really does need to be chilled and served within 2 hours, so that the amazing colour remains bright. It’s lucky that it is so quick and easy to prepare!

      

      Serves 2 as a main course, or 3 as an appetizer

       Stock (bouillon)

      425ml/1¾ cups allergy-free vegetable stock (bouillon) or boiling water flavoured with 2 teaspoons of allergy-free vegetable bouillon powder

      

       Salsa

      ¼ small red onion, finely chopped

      ¼ red pepper and ¼ yellow pepper (bell pepper), seeded and finely chopped

      2 heaped tablespoons coarsely chopped coriander (cilantro) leaves

      7.5cm/3in cucumber, peeled and finely chopped

      1 tablespoon cold pressed extra virgin olive oil

      2 teaspoons lemon juice

      

       Soup

      2 large ripe avocados, halved, stoned (pitted) and all the flesh scraped out

      2 tablespoons lemon juice

      Chilli sauce*, paste* or chillies minced in oil

      Sea salt and freshly ground black pepper

      First, make the vegetable stock (bouillon) and allow it to become cold.

      Make the salsa: mix the ingredients in the given order in a small bowl and toss until evenly mixed. Cover and chill until ready to serve the soup.

      Now make the soup: put the avocado flesh into a blender, pour in the cold stock (bouillon) and blend until smooth. Pour the soup into a bowl; adjust the seasoning with the lemon juice, chilli, salt and pepper. Cover and chill. I usually put it in the deep-freeze for 30 minutes.

      Divide the soup between the soup dishes and decorate with plenty of salsa. Serve immediately.

      Pumpkin Soup with Creole Seeds

       I spent six months in the Hamptons, Long Island, some years ago and one of my favourite scenes was the pumpkin field in full bloom. I had never cooked a pumpkin before and was amazed at the variety of colours and sizes. Since then, every autumn (fall), I have enjoyed making this soup and a pumpkin pie for Halloween, just as I did years ago. This soup freezes well.

      

      Serves 6

      1 large onion, finely chopped

      2 tablespoons cold pressed extra virgin olive oil

      2 garlic cloves, crushed

      1 teaspoon cumin seeds

      1 heaped teaspoon fresh thyme leaves

      2 bay leaves

      Sprinkling of freshly grated nutmeg

      1 teaspoon ground allspice

      Minced chilli in oil according to taste

      1.5kg/31b 5oz pumpkin with top and bottom sliced off, quartered, peeled, seeds removed, and the flesh coarsely chopped

      1.5 litres/6 cups allergy-free vegetable stock (bouillon) or 2 teaspoons allergy-free vegetable bouillon powder dissolved in boiling water

      Sea salt and freshly ground black pepper

      

       Creole seeds

      1 teaspoon paprika

      ½ teaspoon ground cumin

      ½ teaspoon mixed spice* (pie spice)

      60g/⅓ cup pumpkin seeds

      175g/1 cup canned or frozen, unsweetened, sweetcorn kernels, drained or defrosted

      Gently cook the onion in 1 tablespoon of oil in a large pan over a low heat until soft, but do not let them brown. Add the garlic, cumin seeds, thyme, bay leaves, nutmeg, allspice and chilli and stir together for 1 minute. Stir in the pumpkin, cover with the vegetable stock (bouillon) and bring to the boil over a medium heat. Simmer the soup for about 40 minutes, or until the pumpkin is soft.

      Prepare the Creole seeds. Mix the paprika, ground cumin, mixed spice (pie spice) and the remaining oil together in a little bowl and toss the seeds in the mixture. Fry them in a non-stick pan with the sweetcorn for about 3–4 minutes until dark brown at the edges.

      Leave the soup to cool and then purée in a blender until smooth. Transfer the soup back to the pan, reheat and season to taste with pepper. Stir in the hot Creole seeds and sweetcorn and serve immediately.

      Pumpkin Soup with Creole Seeds

      Summer Cooler Soup

       This soup is a triumph for those of us who prefer ‘no-cooking’ recipes for summer dinner parties. When you are feeding just a few people, halve the quantities, keep the leftover soup chilled, then fill a thermos with some and take it to lunch with you over the next day or two.

      

      Serves СКАЧАТЬ