Chilled Avocado & Cucumber Soup

If you sometimes feel like soup, but don't want a labor intensive, slaving over a hot oven type of meal, this chilled avocado soup is a great alternative.

It is an easy, refreshing soup to make, and ideal for the warm summer evenings ahead. It doesn't take long, but you need to prepare it several hours in advance of serving so that it has time to chill properly.


Ingredients
(serves 4)

• 1 1/2 cucumbers, peeled
• 1 1/4 cups (about 1 bunch) mint leaves
• Flesh of 2 ripe avocados
• 6 scallions, trimmed
• Juice of 2 lemons
• Generous pinch of chili powder
• 8 oz Greek-style yogurt
• 1 1/4 cups vegetable stock
• Ice cubes, to serve

Method

1. Reserve half a peeled cucumber and 1/4 cup mint leaves, then process the remaining ingredients in a food processor until smooth.
2. Transfer to a jug, season to taste with sea salt, then cover and refrigerate until chilled.
3. To serve, cut reserved cucumber into small chunks and combine with torn reserved mint leaves.
4. Pour soup among bowls, add a couple of ice cubes to each bowl, and spoon over the cucumber and reserved mint leaves.
   

Hazelnut Crepes with Peaches

If you want to make something really special for Mother's Day brunch on Sunday, these delicious crepes filled with mascarpone, peaches and raspberries are definitely the answer.

However, if you want something a little less elaborate, crepes are not difficult to make, and can be filled with many different fruits and preserves, or served simply with a squeeze of fresh orange juice, and a sprinkle of sugar.

Hazelnut Crepes with Peaches
Makes 12 Crepes, serves 6

Ingredients

• 2 tablespoons ground hazelnuts
• 1 cup flour self-rising flour, or all purpose flour to which 1/2 tsp. baking powder has been added
  
• 1/4 teaspoon ground cinnamon
• 2 teaspoons caster sugar (super fine sugar)
• 1 egg, lightly beaten
• 1 3/4 cups milk
• 1/8 cup (20g) unsalted butter, melted, plus extra to cook
• icing sugar to dust

For the Filling

• 1lb mascarpone
• 3 tablespoons honey
• 1 teaspoon finely grated orange zest
• 4 peaches
• juice of 1 lemon
• 4 oz raspberries
• 1 tablespoon Frangelico

Method

1. For the crepes, sift ground hazelnuts, flour, cinnamon, sugar and a pinch of salt into a bowl.
   
2. Make a well in the center and gradually whisk in the combined egg and milk to form a smooth batter, then whisk in the butter.
   
3. Cover and stand the batter at room temperature for 30 minutes.
4. Meanwhile, make the filling by combining mascarpone, 1 tablespoon honey and orange zest. Refrigerate until needed.
5. Blanch the peaches in a saucepan of simmering water for 30 seconds, transfer to a bowl with lemon juice, roll to coat in juice, then leave to cool.
6. Peel cooled peaches, halve, remove stones and cut flesh into small pieces.
7. Melt a little extra butter in a small pan over a medium heat, add 2 tablespoons of the batter, and swirl to coat the base of the pan.
8. Cook over a medium heat until lightly browned underneath. Turn (or toss if you are brave) the pancake, and cook for a further minute or until lightly browned. Repeat with extra butter and batter, stacking the crepes as you make them.
9. Melt a little more butter in a fraying pan and saute the peaches for 1 minute, add raspberries, remaining honey and liqueur, and toss to combine.
10. To serve spread each crepe with 2 tablespoons mascarpone mixture, top with fruit mixture and fold into quarters.
11. Dust liberally with icing sugar.
    

Pomegranate Tea

We have now added Pomi-Berry tea to our range of organic teas, available in the Gourmet Fusion store. Our Two Leaves and a Bud Pomi-Berry is a blend of pomegranate and herbal berry blend.

Research has shown that pomegranate is one of the top foods when it comes to high levels of disease fighting antioxidants.


Our tea blend is a combination of berry blend, forest berries, pomegranate, apple, lavender and hibiscus to create a balanced, sweet but relaxing herbal blend. Finally, chamomile and lemongrass complete the flavor making it a great after-meal tea.

This yummy drink contains no caffeine, and the biodegradable tea sachets are large and mug-sized, so you can steep them in a big mug without losing any of the flavor. Full of leaf herbs, flowers and large fruit pieces, you can watch the leaves open and infuse in your mug.


Available in boxes containing 15 tea sachets, Pomi-berry can be found online and at the Gourmet Fusion store at 240 South Cedros Avenue, Solana Beach, California.

Super Food Strawberries

If, like me, you love strawberries, the good news from the California Strawberry Commission is that they fall into the group of super foods that improve health and longevity, and are full of cholesterol-lowering antioxidants.

A recent study published in the scientific journal, Metabolism, carried out by the University of Toronto, confirms existing evidence that strawberries are one of the world's most nutrient-rich foods. It showed that the antioxidant power in strawberries can improve and maintain the effectiveness of cholesterol-lowering diets. High cholesterol is known to contribute to heart disease, and including antioxidant-rich strawberries in a healthy diet is a behavior change that is simple and delicious to make.

Here is the US, we are fortunate that California strawberries are grown and available year-round across the country. One serving, about a cupful, or eight strawberries, is not only rich in antioxidants, it is low in sugar (containing about 50 calories), and also an excellent source of vitamin C.

The recipe for the delicious Summer Strawberry Daiquiri shown above, and of course, Paula Deen's Cream Cheese and Pecan Stuffed Strawberries, have been featured in earlier issues of our blog, and are great ways to use summer strawberries. However, if you are looking for the best healthy option, it's advisable to eat the strawberries without the addition of alcohol or cream cheese!

Steamed Mussels with White Wine & Chiles

This is the kind of meal to share with friends, sitting around the table enjoying the flavor of the mussels, dipping crusty bread in the juices at the bottom of the bowl, and drinking a glass of white wine, or your favorite ice cold beer.

You should buy the mussels on the day that you are going to cook them, and scrub and debeard them in advance of cooking.

Ingredients (serves 4)

• 4 lbs mussels, scrubbed and debearded
• 1 cup dry white wine
• 2 cloves garlic, finely chopped
  
• 1 tablespoons flat leafed parsley, plus a little for garnish
• 4 scallions, cut into 1-inch pieces
• 1 tablespoon olive oil
• 2 red chiles finely chopped
• 1 large baguette

Method

1. Place the olive oil in a large wide pot over medium heat.
   
2. Add the garlic and saute for about 2 minutes.
3. Add the scallions and the chiles and saute for another minute.
4. Add the mussels, and toss quickly to coat.
5. Add the white wine and and cover the pot.
6. Continue to cook over a medium-high heat for about 3 minutes, or until the mussels begin to open. Discard any mussels that do not open.
7. Add the tablespoon of chopped parsley, and toss to combine.
8. Continue cooking until all the mussels have opened.
9. Place the mussels in warmed serving bowls, or one large bowl (family style) and spoon over the wine mixture.
   
10. Sprinkle with the additional parsley, and serve immediately with the baguette.
    

Spice Things Up

Ever wondered what to do with the spices and herbs you use regularly, so you don't have to search through dozens of jars to find the one you want?

Gourmet Fusion has the answer with these cute little mini spice canisters, each with an airtight colorful acrylic lid, and a mini spoon that slots neatly into the side when not in use. They can be found online as a set of four, or you can find them in our Solana Beach store at the Leaping Lotus. They also make a great gift for someone who likes to cook, or a host or hostess gift.

Spices are derived from aromatic seeds, berries, buds, roots, or barks, and they are used to enliven many dishes. Here are just a few of the common ones.

Allspice
This sweet Caribbean spice, sold ground or as whole dried berries, gets its name because its flavor resembles a blend of cinnamon, cloves, and nutmeg.

Cayenne Pepper
Finely ground from the dried cayenne chile, this orange-red powdered seasoning delivers a spicy-hot accent.

Cinnamon
One of the most popular sweet-hot spices, cinnamon is the aromatic bark of a type of evergreen tree, sold ground or in long, thin curls (cinnamon sticks).

Cloves
Native to Southeast Asia, these dried flower buds of an evergreen tree have highly aromatic flavor. They are used whole or ground in both sweet and savory recipes.

Coriander
The small, spicy-sweet seeds of the coriander plant, also the source of the herb known as fresh cilantro or Chinese parsley.

Cumin
Sold either as whole seeds or ground into a pale brown powder, cumin is popular in Middle Eastern, Indian, and Mexican recipes for its strong, dusky flavor and aroma.

Nutmeg
This popular baking spice is ground from the hard fruit pit of the nutmeg tree. For the best flavor, grate the nutmeg as needed.

Paprika
Made from the dried paprika pepper, his powdered spice is available in sweet, mild, and hot forms. Hungarian and Spanish paprikas are both available.

Red Pepper Flakes
The coarsely crushed flesh and seeds of dried hot red chile. This seasoning adds a touch of fire to sauces and marinades, but use carefully - they add more heat than you expect!

Saffron Threads
It takes the hairlike stigmas from many thousands of blossoms of a variety of crocus to yield one pound of this golden, richly perfumed spice, making it one of the world's most expensive. Use just a pinch of saffron to impart a bright, sunny yellow color and wonderful aroma to a dish. Saffron threads are best, as saffron that has been ground loses its flavor more quickly.

Clams with Sausage & Tomatoes

This simple recipe is made with clams and sausages in a tasty tomato sauce. The recipe suggests using linguica or chourico sausages, however, I have used Italian sausages, and other types of sausages with equal success, but the flavor of the sausage does have a marked effect on the final flavor of the dish.

Serve the clams in shallow bowls, either spooned over wedges of boiled potatoes or accompanied by lots of coarse country bread.

Ingredients

• 2 tablespoons olive oil
• 3 yellow onions, thinly sliced
• 4 cloves garlic, finely minced
• 1-2 teaspoons red pepper flakes or 2 fresh chiles, finely minced
• 1 bay leaf, torn into pieces
• 1/4 lb presunto or prosciutto, diced
• 1/4 lb linguica, or chourico, casings removed and crumbled
  
• 1 cup dry white wine
• 2-3 cups diced, canned tomatoes with juices
• 3 lb small clams, such as Manila, well scrubbed
• 1/2 cup chopped fresh flat-leaf parsley
• freshly ground black pepper to taste
• lemon wedges (optional)

Method

1. In a large saute pan over medium heat, warm the olive oil.
   
2. Add the onions and saute until tender, about 8 minutes. Add the garlic and the red pepper flakes, if using, and saute until softened, about 3 minutes more.
3. Add the bay leaf, ham, sausage, wine, tomato, and the fresh chiles, if using.
4. Simmer for 10 minutes.
5. Add the clams, hinge side down, discarding any that are open or broken.
   
6. Cover and cook until the clams open, 3-5 minutes.
7. Spoon the clams and juices into warmed bowls, discarding any clams that failed to open.
   
8. Sprinkle with parsley and a liberal grinding of black pepper.
9. Serve with lemon wedges, if desired.

The recipe originates from the Algarve region of Portugal and can be found, along with many other mouth-watering recipes in the Williams Sonoma book, savoring Spain and Portugal.