Tulip's Kitchen: Spinach Soup....sort of! Trout served on ribbons of Courgettes with a Cream and Almond Sauce

Thursday 7 February 2008

Spinach Soup....sort of! Trout served on ribbons of Courgettes with a Cream and Almond Sauce

I started out making Bee’s Spinach Soup from the Cookbook, but subbed so much stuff, it’s totally different!!! I used leek tops for the onion, and half a bag of spinach and half a bag of watercress, followed the method exactly and voila…a fantastically green soup which had much more body to it that I was expecting. V. Nice!!!

For dinner last night we had Trout with Almonds served with steamed ribbons of courgettes (page 178) and roasted vine tomatoes. Didn’t sub anything and it was perfect! Bee said to use 2 trout fillets per person but I only used 1 per person as two would have been too much for us.

Slender ribbons of Courgettes,steamed and drizzled with lemon juice and Olive oil (another one of Bee's brilliant ideas!!)

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This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
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Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

There is a 'translate this page' button at the bottom of the page should you need it, although it doesn't include translating my North East slang...sorry :-P

Tulips Fridge Door - What the magnets say...

A balanced diet…A chocolate in each hand
Complaints about this kitchen can cause serious damage to your health
Dull women have immaculate houses
I can’t be creative as well as tidy.
If you haven’t got wrinkles, you haven’t laughed enough.
It’s not alcohol that gives you a hangover, it’s waking up!
I’m smiling because you’re my sister, I’m laughing because there’s nothing you can do about it.
Living life to my husbands credit limit
Many people have eaten in this kitchen and gone on to live healthy lives.

Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.