my friends from caribbean imports are now importing spanish products to turks and caicos. they have brightened my days – i can now find the best spanish cheeses and pata negra ham in the local supermarket (IGA)!
i have just gotten myself another of their products, some flavoured sea salt. the luxury edition has five little boxes – perfect to go with salads and bbq dinners (in provo, they sell it at lemon 2go coffee). i can’t get enough of the black olives one!
the weather has been good in provo, not too hot, sleeping under the blanket and drinking hot tea at night feels good for a change – and i still get to go out for dinner in short sleeves.
it has also inspired me to cook some hot meals and this mushroom soup is one of my last achievements.
i had been looking for a non-cream mushroom soup, otherwise i would kind of feel like cheating – everything tastes good if you add cream to it! you can find the recipe here, the only suggestion i give is using vegetable stock and making yours at home.
image source here
during the past year i started “picking” on stock, every time i saw a recipe that involved chicken or vegetable stock in it, i would go arghhh and wouldn’t even consider it. sometimes it was a little frustrating, but i didn’t like the idea os buying something pre-made that i just can’t trust what is made of.
so last week i started looking for a vegetable stock recipe and give it a try…
it is sooooo easy – gather some vegetables and herbs in a pan, fill with water and simmer, then cook for an hour (you can find the instructions here). it is a great way to give use to unwanted veggie stems and stalks too.
the taste is way better and much healthier, you won’t go back to buying ready made stock again, i guarantee!
images and instructions here
last night james made SINH TO BO, a delicious vietnamese smoothie made with avocados. i tried it for the first time last year in vietnam and i tell you, this thing is addictive!
in a blender, add half an avocado, up to 2 tablespoons of condensed milk, a cup of milk and 2 ice cubes – very unexpected and so refreshing!
images from whole family fare, a vegetarian food blog worth the visit.
i got inspired by oh joy’s post and made a little twist on her recipe suggestion – i used raspberries, biscuits and vanilla ice cream, instead of figs, hazelnut meringue and cream. it looks delicious in a glass, glass bowl or mason jar
in layers i add crumbled digestive biscuits (i like using shortbread too) + vanilla ice cream + dulce de leche (i brought mine from chile, but you can easily find bonne maman) + raspberries = the sweetest thing!
picture by Nikole via Oh Joy!