06-27-2007, 08:06 PM
*fennel with lemon oil dressing*
2 medium Florence fennels
Lemon
Olive oil
Salt and Pepper
make sure they have those little green leaves like so
cut the leaves off and chop finely
Thinly slice the fennel bulb using a mandolin slicer or a knife. I would slice across but at a slight angle so you get elongated rings, but it doesn't matter how.
At the same time have a bowl of iced water ready. Put the slices in there as soon as. They can be in there a little as 5-10 mins but it is a good way to store in the fridge beforehand. It will make them nice and crisp.
When you're ready squeeze a large wedge of lemon in a bowl add twice measure of olive oil (to taste), and some fresh ground black pepper. Wisk to emulsify. taste. Drain fennel slices and dry with a cloth. Mix together dressing and slices with your hands preferably. Add the chopped fennel leaves plus some rough sea salt to taste. Mix well.
Serve immediately or put in a sealed Tupperware container for lunch.
*pea and mint soup*
600ml water
450g fresh podded peas
salt & pepper
6 sprigs of fresh mint (leaves only)
100ml whipping/single cream or crème freche (gives different taste)
Drizzle olive oil (optional)
bring water to the boil
add peas and mint you can cook for 2-3min you can cook longer say 5 but I recommend not to get the freshest taste and colour. It doesn't matter if it seem underdone as you are going to put them in the blender anyway. If you want a more minty taste add the mint half way though.
liquidize in a blender. You can pass the soup through a sieve for a smoother finish.
return to gentle simmer and add cream. salt and pepper to taste.
serve in bowls and drizzle with olive oil.
2 medium Florence fennels
Lemon
Olive oil
Salt and Pepper
make sure they have those little green leaves like so
cut the leaves off and chop finely
Thinly slice the fennel bulb using a mandolin slicer or a knife. I would slice across but at a slight angle so you get elongated rings, but it doesn't matter how.
At the same time have a bowl of iced water ready. Put the slices in there as soon as. They can be in there a little as 5-10 mins but it is a good way to store in the fridge beforehand. It will make them nice and crisp.
When you're ready squeeze a large wedge of lemon in a bowl add twice measure of olive oil (to taste), and some fresh ground black pepper. Wisk to emulsify. taste. Drain fennel slices and dry with a cloth. Mix together dressing and slices with your hands preferably. Add the chopped fennel leaves plus some rough sea salt to taste. Mix well.
Serve immediately or put in a sealed Tupperware container for lunch.
*pea and mint soup*
600ml water
450g fresh podded peas
salt & pepper
6 sprigs of fresh mint (leaves only)
100ml whipping/single cream or crème freche (gives different taste)
Drizzle olive oil (optional)
bring water to the boil
add peas and mint you can cook for 2-3min you can cook longer say 5 but I recommend not to get the freshest taste and colour. It doesn't matter if it seem underdone as you are going to put them in the blender anyway. If you want a more minty taste add the mint half way though.
liquidize in a blender. You can pass the soup through a sieve for a smoother finish.
return to gentle simmer and add cream. salt and pepper to taste.
serve in bowls and drizzle with olive oil.