July 30, 2013

Tomatoey Salmon Soup

I am enjoying a day off work and treated myself to some fresh flowers and a loaf of sourdough this morning. What better to accompany a slice of such bread than a hearty soup? We are having quite a warm July here in Sydney this year so soups haven't been on my menu as much as they usually are at this time of the year. I do, however, love making (and eating) soups when the weather allows.

It's been a while since I've posted a non-vegetarian recipe here on my blog, but I am making an effort to include a bit more fish on my weekly diet. This soup is so easy and quick to whip up and it was a perfect lunch to make between shopping and house-cleaning. I'm certainly fuelled to keep going now!

Tomatoey Salmon Soup

olive oil
1 brown onion, chopped finely
2 carrots, peeled and chopped
1 x 400g tin crushed tomatoes
2 tablespoons tomato paste
600-700ml water
vegetable or fish stock
4 large potatoes, peeled and chopped
400g salmon, skinned, boned and cubed
a bunch of dill, finely chopped

1. Heat oil in a large saucepan and add onions and carrots. Cook for a few minutes, then add tomatoes, water and stock. Add potatoes and cook for 15 minutes or until potatoes are almost tender. 

2. Add salmon and cook for a further 5-10 minutes until just cooked. Finally, add dill.

Tomatoey Salmon Soup
Baby's Breath flowers

July 28, 2013

Featured on Rom123

This DIY ladder, built by my dad whilst visiting us here in Sydney, was featured on a Norwegian interiors magazine Rom123 this past month. Needless to say I was surprised and honoured to be asked for a feature and I hope that this little project can inspire others too.

Have a lovely weekend everyone!

July 21, 2013

Jewelled Couscous Salad

I am no stranger to couscous salads of all sorts. You can find some of my previous versions here, here and here. It's hard to get tired of something that's so quick, easy and versatile, which is largely why I keep going back to this recipe. I like using whole wheat couscous and I often include spices like cumin, coriander and even cinnamon. I use a variety of dried fruits, such as small figs, golden sultanas or as in this case, some dried cranberries. For a bit protein I throw in a can of chickpeas and some nuts (sliced almonds or walnuts are my favourite). You could even add fried tofu and grilled vegetables. Fresh herbs would be perfect also, but I didn't have any at hand at the time of making this dish.The best thing about couscous is that it makes a perfect side dish as well as a main dish, especially if you add all the extras.

Jewelled Couscous Salad
(serves 4)

2 cups (360g) whole wheat couscous
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon sweet paprika
2 cups boiled water (500ml)
a handful of dried cranberries
1 tin chickpeas, drained and rinsed
1 pomegranate, seeded
lemon juice
extra-virgin olive oil
slivered almonds
(fresh herbs like coriander, parsley, mint)

Add couscous, spices, salt and cranberries in a bowl. Pour in the hot water and cover with cling wrap. Let sit for about 5 minutes, then fluff with a fork and add all other ingredients. Mix well and enjoy.

PS. Due to the constant flow of spam comments, I've unfortunately had to turn them off at least for now. I still appreciate your feedback, so please feel free to email me if you have any questions or comments.

July 14, 2013

Grapefruit and Fennel Salad

Meillä on ollut ihanan aurinkoinen ja lämmin viikonloppu. Pitemmän kävelylenkin päätteeksi teki mieli vähän kevyempää lounasta ja tässä salaatissa yhdistyivät sopivasti herkulliset raaka-aineet. 

Voi kunpa nämä tällaiset säät jatkuisivat! Kevättä alkaa olla jo viimeistään ensi kuussa selvästi ilmassa ja odotan kovasti etenkin sitä kukkaloistoa mikä täällä on kevään aikana aina upeimmillaan. Pirteän vaaleanpunaiset tulppaanit piristivät kuitenkin kummasti kotiamme tänä viikonloppuna.

Ihanaa alkavaa viikkoa kaikille!

A sunny winter's day called for a lighter lunch. Ruby grapefruit, fennel, rocket and avocado turned out to be a perfect combination of flavours and textures. I added some walnuts for a bit more crunch.

Grapefruit and Fennel Salad
(Recipe adapted from here)

2 ruby grapefruit, peeled and cut to segments
1 fennel bulb, finely sliced
1/2 red onion, thinly sliced
1 avocado, sliced
a small bag of rocket
 2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
black pepper, to taste

Mix the salad ingredients in a bowl and toss with the dressing. Serve immediately.
I had to have some bright pink tulips for the weekend.