half an English cucumber, cut into chunks
1 large onion, peeled and quartered
3 cloves of garlic, minced
8 ripe tomatoes, quartered
1 red chilli, chopped
30ml olive oil
80ml apple cider vinegar
a bunch of basil leaves, chopped
Add all the ingredients to a blender and blitz together.
Season with salt and pepper. Taste and adjust seasoning – it is soooo important!
Refrigerate the soup until you want to serve it.
Spoon into soup bowls and serve with ice cubes and a fresh crusty bread.
5 eggs, separated
135g sugar
4 Granny Smith Apples, peeled and grated
80g almond meal
80ml flaked almonds
icing sugar to dust
Preheat your oven to 200℃ and spay a 22cm ovenproof dish with cooking spray.
Add the egg yolks and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together until light in colour.
Scoop the apple into a clean tea towel and squeeze the juice from it.
Add the apple to the creamed mixture and mix through.
Add the almond meal and mix on medium speed until incorporated into the batter. Set aside.
Add the egg whites to a clean mixing bowl and beat until stiff peaks form.
Fold the egg whites into the batter.
Scrape the mixture into the prepared baking dish and sprinkle the flaked almonds over.
Place the pudding in the oven and bake for 20 minutes until golden brown.
Dust the apple pudding with icing sugar and serve warm or at room temperature.
When onion is caramelised to perfection it has a rich flavour and makes a great accompaniment to cold meats, patés, terrines and even a base for savoury tarts. This recipe yields about 500ml of caramelised onions that will keep for 2-3 days in the refrigerator.
30ml butter
15ml vegetable oil
5 large onions, sliced
a pinch of salt
30ml brown sugar
45ml balsamic vinegar
Heat the butter and oil in a large frying pan over low heat.
Add the sliced onions and a generous pinch of salt and cook for 20 minutes. Stir the onions once or twice to prevent them from catching but not too often as it will prevent the caramelisation process.
Add the sugar and balsamic once the onions are soft and golden in colour.
Cook over a low heat for another 10-15 minutes.
Stir occasionally until the onions are sticky and caramelised.
My Whisk and I 