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almond & milk pudding

There must be a thousand ways to enjoying almonds, a sacred nut in different mediterranean and central-asian cultures. From nibbling immature green almonds dipped in nothing but salt (a most delightful treat) to using them in dessert making and even stew cooking, possibilities are endless! And it can be as simple as a one-ingredient recipe. For instance, ice-cold blanched almonds is a favourite yummy Lebanese mezze. As for me personally, I tend to use almonds in most of my cooking and my pantry is never short of them (you can check my previous almond recipes for more almond inspiration 🙂

I hope you get to try making this pudding as it is so easy to prepare and is incredibly yummy. And you can always prepare it ahead of time and keep it refrigerated till ready to serve.

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parsnip soup: a flavour of simplicity

 

Autumn is quite an interesting season. Not only is it the season of beautiful colours, but is rich in many vegetables and fruits that are quite interesting. And while living in Dubai currently means approaching the beginning of a season that resembles a beautiful summer rather than autumn, we are lucky to still be able to enjoy the rich produce of the season that arrives in from different regions.

Parsnips which are best eaten cooked, enjoy an earthy flavour that is typical for most of its root vegetable family, such as carrots. Yet parsnips are special for their distinct spicy flavour reminiscent of nutmeg. So if you are not a big fan of earthy flavours, my guessing would be you won’t be appreciating this soup. However, if you are, I say give this soup a try and enjoy some unorthodox flavour that is both rich and healthy at the same time.

parnsip-soup-0085

For the Recipe

Ingrendients

2 tbsp olive oil
25 g butter
1 small onion, chopped
1 garlic clove, chopped
2 spring onions, chopped
about 500 g parsnip, peeled and chopped
1/2 cup milk
2 – 3 cups water
Salt and pepper, according to taste

for garnish:
1/4 cup walnuts, finely chopped
2 spring onions, chopped

  • Heat the olive oil and butter in a medium saucepan put over medium heat.
  • Once butter has melted, add the onion and sautée for a couple of minutes before adding the the garlic and spring onions. Sautée for a few minutes, stirring often, before adding in the chopped parsnip. Lower heat and continue to sautée for about 5 – 7 minutes.
  • Pour the milk and 2 cups of water into the pan. Increase heat to medium, once the soup starts to boil. Lower heat again, cover the pan with its lid, and cook for about 30 minutes later, or till the parsnips soften. Add some water if you feel the need to. Season with salt and pepper, according to taste.
  • Once the parsnips have cooked through. Remove pan away from heat, and purée the soup using a hand-held food blender.
  • Return to cooking the soup over medium to low heat, just for a few minutes further. According to the desired soup thickness, add water to make it thinner, or cook further to make it thicker.
  • Once done with cooking, pour the soup into the serving bowls and garnish with some walnuts and spring onions and serve immediately.
  • Enjoy!

Bon Appétit!