Some Like It Cold

Too much heat will kill you. It is true with this weather. I feel like I melt in the hot air. I can not breath, I sweat and I want to sleep. I don’t even want to eat too much. The problem is that I have too. What do I want to eat? Watermelon, everyday, all day long. Yogurt, plain and fat. Fruits in season. Sometimes a barbecue. And then again watermelon. And yogurt. Speaking about yogurt I remembered that some years ago, I discovered an easy and fresh recipe with yogurt, just perfect for a hot summer day. I found the recipe in the book “The Practical Encyclopedia of East European Cooking”, a book that provided and will give other recipes here.

I am talking now about a Bulgarian soup, also known by the name Tarator and I am sure that for days like these, when to be honest, I hate to stay in the kitchen and get hot by the oven, it is just one of the best ways to fill my stomach.

Cold Cucumber and Yogurt Soup/ Tarator

Serves 5-6

Ingredients:

• 1 cucumber
• 4 garlic cloves
• 2,5 ml (1/2 tsp) salt
• 75 g (3 oz, 3/4 cup) walnut pieces
• 40 g (1 1/2 oz) day-old bread, torn into pieces
• 30 ml (2 tbsp) walnut or sunflower oil
• 400 ml (14 fl oz, 1 2/3) cups cow’s or sheep’s yogurt (my favourite one is Total Greek yogurt, the classic one)
• 120 ml (4 fl oz, 1/2) cup cold water or chilled still mineral water
• 5-10 ml (1-2 tsp) lemon juice
• 40 g (1 1/2 oz, 1/2 cup) walnuts, coarsely chopped, to garnish
• 25 ml (1 1/2 tbsp) olive oil, to garnish
• sprigs of fresh dill

Method:

• Peel the cucumber. Dice the cucumber flesh and set aside.
• Using a large mortar and pestle, crush the garlic and salt together well; add the walnuts and bread.
• When the mixture is smooth, add the walnut or sunflower oil slowly and combine well.
• Transfer the mixture into a large bowl and beat in the yogurt and diced cucumber.
• Add the cold water or mineral water and lemon juice to taste.  If you prefer the soup smooth, purée it in a food processor or blender before serving.
• Pour the soup into chilled soup bowls to serve. Garnish with the coarsely chopped walnuts, a little olive oil drizzled over the nuts and sprigs of fresh dill.

Bon appetite!

Something Warm For The Cold Days Of Autumn

I am in the mood of writing today and have the spare time too, so I take advantage to put something here, something about food, as I haven’t done this for quite a while. I know that you don’t mind. 🙂 I just hope you haven’t lost faith of ever seeing a recipe here, after so much poetry and songs. Just you wait, mister! 😉

The recipe that follows is new to me, I have just found it in Marks & Spencer ‘Chicken. Simple and delicious easy-to-make recipes’ from 2005. In case you have the book, try the recipes, they seem nice and easy, if not, take a look in here. I have chosen this one because it has tarragon, which is a favourite spice of mine, so fragrant and in a way, cooling. If you try this out, let me know how you like it, I know I like it from the title. Also, I found this soup perfect for a cold day of autumn, when I would like to warm up, apart from that special one. 🙂

Chicken & Tarragon Soup

Serves 4  

Ingredients:

• 55 g (2 oz) unsalted butter (again, at least 80-82 % fat, please)
• 1 large onion, chopped
• 300 g (10 1/2 oz) cooked skinless chicken, shredded finely
• 600 ml (1 pint) chicken stock
• salt
• pepper
• 1 tbsp chopped fresh tarragon (dried one goes well, if you don’t have fresh, but remember, dry spices are stronger in flavour so use 1 tsp of dried tarragon here)
• 150 ml (5 fl oz) double cream (don’t worry about the fat, you need it for the cold that comes, it won’t stay on your hips or elsewhere but it will be used to keep you warm)
• fresh tarragon leaves, to garnish (or a pinch of dried tarragon)
• deep-fried croutons, to serve

Method:

• Melt the butter in a large saucepan and fry the onion for 3 minutes.
• Add the chicken to the pan with 300 ml (1/2 pt) of the chicken stock.
• Bring to the boil, then reduce the heat and simmer for 20 minutes. Add the remainder of the stock and season with salt and pepper to taste.
• Add the chopped tarragon, then transfer the soup to a warm tureen and stir in the cream.
• Serve in bowls garnished with fresh tarragon and croutons.

Bon appetite!