Golden Beet & Yellow Carrot Soup with Feta & Pistachios

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As far as the weather forecast goes, it seems like temperatures are finally going to rise. And I couldn’t be happier. I’m so tired of feeling cold every time I go outside. So I am very much looking forward to warmer weather and picnics in the park. But till then, a creamy golden soup for this meatless Monday.

This recipe serves 3.

Ingredients:

For the soup:

800grs of golden beet, peeled and chopped into chunks

700grs of yellow carrots, peeled and chopped into chunks

2 cloves of garlic, minced

2 tablespoons of olive oil

1 leek, finely chopped (white part only)

2 medium shallots, chopped

1 1/2 litters of vegetable stock

100ml of cream

Salt to taste

Toppings:

150grs, crumbled feta or goat cheese

40gr of chopped pistachios, pan roasted

Garden cress

 

Place the olive oil, leek and shallots in a large saucepan over medium low heat. Cook for 5 minutes while stirring from time to time. Don’t let it get brown.

Then add the carrots, beets and garlic. Stir for 1 minute and then add the vegetable stock.

Let it cook for 25 minutes until the beets and carrots are cooked through.

Then blend it until smooth. Add the cream and salt to taste.

Divide the soup into 3 bowls and top with some crumbled feta (or goat cheese), pistachios and garden cress. I also added some nasturtium leaves as decoration.

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Buckwheat Crepes with Roasted Figs & Gorgonzola (Gluten-free)

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I have been seeing figs at the market lately and had to get some. I love to eat them with gorgonzola. Fig season is so short that I try to eat as many of them as I can before they are gone. I remember when I was a little kid in Lima and we would drive to the beach outside of the city. On our way back home, we would stop and buy a box or two of fresh figs that they would sell by the side of the road. For me that was the best part of the day. The beaches near Lima are very cold so that was never my thing. But getting my hands sticky, by peeling the skin off fresh figs because I couldn’t wait till we were home to wash them and eat them, sure was. I remember them always being so sweet. Figs are one of those things that, if they are in season while we are on holiday in Lima, I always stuff myself with until I cannot see them anymore.

It has been a while since I have eaten crepes so I combined the two in one dish. This time I used buckwheat flour to make gluten free crepes. It is also nice to drizzle some balsamic reduction over the finished dish. I always have some in my pantry. But when I went to grab it, I realized it was pretty much empty so I didn’t add it. You can make it by just reducing a bottle of balsamic vinegar in a pan over medium heat until it becomes a syrup and just store it in an airtight container.

This recipe makes 6 crepes.

Ingredients:

For the crepes:

2/3 cup of buckwheat flour

1 cup of milk (I use semi-skimmed milk, but you can also use whole milk)

3 ½ tablespoons of butter, melted (plus a bit more for the pan)

3 eggs

1 teaspoon of sugar

Pinch of salt

For the roasted figs:

9 fresh figs

150gr of gorgonzola

2 shots of port

Honey

Salt

Pepper

For the toppings:

1/3 cup of pistachios, chopped

Honey

Start by making the crepe batter. You can whisk together all of the ingredients in a bowl, or you can just use a blender. I used a blender. Cover the bowl with the batter with plastic wrap and let it rest in the fridge for 20 minutes.

To roast the figs, line a baking tray with parchment paper. Slice the figs making a cross in the middle and stuff them with a piece of gorgonzola. Drizzle some port and honey on top of each stuffed fig. Season with salt and pepper. Roast in a pre-heated oven at 180C/350F for 10 to 15 minutes.

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Heat a non-stick pan over medium-high heat. Add a bit of butter to the pan. Once the butter has melted, add about 1/6 of the crepe batter and swirl it around the pan. Once bubbles start to form on the top, loosen the edges with a spatula. Then gently flip it using the same spatula. Once it is golden on both sides, transfer it to a plate and keep it in a warm oven while you make the remaining crepes.

To plate up, fold each crepe in half, and then fold it in half again. Serve with the stuffed figs, drizzle extra honey on top and add some of the chopped pistachios.