Zucchini and Leek Soup

1 big zucchini, 1 tablespoon sunflower oil, 750 g cold water, 1 Maggi Mix for Leek Cream Soup, 1 box Garden Cress, 125 g plain yoghurt

Peel and cut the zucchini in cubes, saute them in oil, add the water and the soup mix, boil for 10 minutes. Puree everything, add the cress and yoghurt. Serve warm with croutons.

From Russia with love....

I saw the Todes Ballet tonight and I was fascinated... especially by Pavel Volosov.
He is goooooorgeous :D

Ham and Cheese Slab Pies

I found this recipe in Better Homes and Gardens magazine, I've tried it and it's taaaasty :D

200 g cream cheese, softened, 2 tablespoons honey mustard, 1 package frozen puff pastry sheets, thawed (2 sheets), 200 g thinly sliced Black Forest ham, 1 red onion, thinly sliced, 200 g thinly sliced Gruyere, Swiss, or cheddar cheese, 1 egg, 1 tablespoon water

Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper; set aside. In a small bowl stir together cream cheese and mustard. On a lightly floured surface roll each sheet of thawed puff pastry into a 15x12-inch rectangle. Transfer each pastry sheet to a prepared baking sheet; spread half of each pastry lengthwise with cream cheese mixture, leaving a 1/2-inch border around outside edges.
Add individual layers of ham, onion, and Gruyere cheese over cream cheese layer, leaving a 1/2-inch border around outside edges. In a small bowl whisk together egg and the water. Brush some of the egg mixture on the uncovered edges of the pastries. Fold uncovered portion of each pastry rectangle up and over filling. Use a fork to seal edges together. Brush tops with egg mixture. Cut decorative slits in top of each pastry for steam to escape.
Bake about 25 minutes or until pastries are golden on both the top and bottom. If top browns more quickly than the bottom, cover with foil. Slide pies and parchment paper onto wire racks; cool slightly. To serve, cut crosswise into strips.

April Fool's Day

Did you really think penguins can fly?

Simply spectacular ...

Simply spectacular ...

Watercress Soup

250 g watercress, de-stalked and chopped, a few leaves reserved for garnishing, 110g butter, the white part of 5 leeks (weighing about 400 g), cleaned and roughly chopped, 4 potatoes (about 700 g), peeled and roughly chopped, 1.75 litres hot stock made with Marigold Swiss vegetable bouillon powder, 4 heaped tablespoons creme fraiche, salt and freshly milled black pepper

First of all, melt the butter in a large, heavy-based saucepan, then add the chopped leeks, potatoes and watercress and stir them around so they are coated in butter. Next, sprinkle in some salt, then cover with a lid and let the vegetables sweat over a very gentle heat for about 20 minutes, giving the mixture a good stir about halfway through.
After that, add the stock, bring everything up to simmering point and simmer, covered, for 10-15 minutes, or until the vegetables are quite tender.
Then remove the pan from the heat and when the soup has cooled a little, blend it in batches, then return it to the saucepan.
Now stir in 3 tablespoons of creme fraiche, season to taste and re-heat the soup very gently, without letting it boil. Serve it in hot bowls and garnish each one with the reserved watercress leaves and an extra swirl of creme fraiche.

Tagliatelle with peas and mushrooms

100 g mushrooms, 50 g bacon, 1 tablespoon butter, 2 tablespoons olive oil, 200 g green peas, 1 teaspoon sugar, 200 g canned tomatoes, salt, pepper, 125 g creme fraiche, 200 g tagliatelle, 30 g parmesan

Slice the mushrooms and the bacon. Heat the butter together with the olive oil. Add the mushrooms, the peas, sugar and the bacon. Fry for 10 minutes with the lid on. Add the tomatoes and saute for 15 minutes, add the cream and the condiments.
Boil the pasta al dente and mix it with the vegetables. Sprinkle the parmesan on top.