Today is Day 6 of the Perfectly Reasonable Countdown!
Hattie, the manager at Breaking Bread, a local soup kitchen, is here to share some of her most popular recipes. Hattie normally prepares meals for a crowd, but she’s pared them down to serve 6.
Chilled Roasted Peach Soup
4 ripe large peaches, peeled, halved and pitted (Freestone peaches are easier to pit)
1 ¼ cups granulated sugar
2 cups (500ml) peach nectar, plus extra if needed
1 star anise, cracked
1 vanilla bean, split
Juice of 3 oranges (~1 cup)
Juice of 1 lemon
1/2 pint (150g) strawberries, gently washed (optional)
2 springs fresh mint (optional)
Greek vanilla yogurt (optional)
1. Preheat oven to 400 °F/ 200 °C. Lightly coat a baking sheet with butter. Place the peach halves; cut side down, on prepared baking sheet. Sprinkle peaches with 1/2 cup (70g) sugar and bake for 15 to 20 minutes, until well roasted.
2. Transfer peaches to a food processor, along with any drippings from the baking sheet. Puree until smooth, stopping 2 or 3 times to scrape down the sides. Transfer to a large noncreative bowl and set aside.
3. In a small noncreative saucepan, combine peach nectar, remaining sugar and star anise over medium heat. Use the tip of a blunt knife to scrape the vanilla bean seeds into a mixture. Bring to a boil and then remove from heat. Let syrup infuse for about an hour in a warm place. Strain through a fine sieve into a noncreative bowl and add citrus juices.
4. Tasting as you go, slowly add the peach syrup to the peach puree until desired flavour is achieved (I add the whole thing and if a little too acidic, add a bit of Greek vanilla yogurt). If the soup is nicely flavored but too thick, thin it with a little plain peach juice. Cover and refrigerate until completely cod.
5. Serve in chilled soup plates or cups and garnish with the sliced strawberries and mint or Greek vanilla yogurt.
Roasted Whole Chicken
1 Whole chicken
2 Tbsp olive oil
2 Tbsp lemon juice
½ tsp salt
¾ tsp ground pepper
1 tsp oregano leaves
Cut a whole chicken down the breastbone (separate the 2 breast parts) and place bone side down in a roasting pan. Combine the olive oil and lemon juice and brush on chicken. Mix the salt, pepper, and oregano and sprinkle on the chicken. Bake at 425 °F for 45 minutes (may vary depending on the size of the chicken) or until juices run clear.
Melon Salad with Thai Dressing
1 cantaloupe, balled (or cut into small pieces)
2 cups seedless grapes, halved
spinach or other lettuce
Dressing:
1/3 cup vegetable oil
1/3 cup lime juice
2 cloves garlic
1 Tbsp minced gingerroot (or 1 tsp powder)
2 Tbsp peanut butter
½ cup fresh coriander
1 Tbsp packed brown sugar
pinch hot pepper flakes
Combine dressing ingredients and blend with a hand-held blender. Pour over other ingredients.
Almond Butter Cookies
1 large egg
¾ cup granulated sugar
1 cup almond butter (usually found in the peanut butter section of the grocery store)
Beat egg and sugar in medium bowl until thick and pale. Add almond butter and beat until smooth. Cover and chill for 1 hour. Roll in balls using ~ 1 Tbsp of dough for each. Arrange ~2 inches apart on a cookie sheet. Bake at 350 °F oven for 12-14 minutes until golden. Let cool for 5 minutes before removing to wire racks to cool. Makes about 2 dozen cookies.
There you go – dinner for tonight all decided! Thank-you Hattie! Come back tomorrow – Margo will be sharing her love of colour!
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