mushroom soup

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

happy weekend

what are your plans for the weekend?

after a few rainy days, the nice weather is back on track, it seems we will be having a great weekend ahead!

i will be doing some exploring on the jamie oliver magazine app that i have just downloaded on my ipad, with recipes to die for! so perfect for us in provo, as we don’t get the paperback issue on island.

i leave you with this awesome video, great option for those of us who are afraid of diving with sharks!

ps – make sure you check us out on monday for another killer blogshop guest post!

the freshest fish

every day i am more and more into fish. although i miss the variety and quality of fish from back home, i try to eat as much local fish, lobster and conch as possible.

when buying from the local fishermen, here in provo, i know its fresh, as i see them arriving to the dock – you can’t get fresher than this!

but when buying from the fish mongers or supermarket, i always find it hard telling if the fish is fresh. so i found a few jamie oliver tips on this;

USE YOUR EYES

  • Fresh fish has shiny almost slimy skin like it’s just come out of the water.
  • Scaly fish like salmon, sardines or red mullet should have all their scales intact not half rubbed off.
  • Fish should have bright clear eyes, not cloudy or glazed over, and healthy red gills. filets of fish should be shiny and look wet. The flesh should not be flaking apart.
  • Look at the display of fish. If they’re neatly laid out on the ice it shows that the fishmonger cares about what he’s selling. If they’re carelessly thrown in a pile so the filets are bent and flaking apart, be wary. Just imagine what the fridge in the back must look like!

USE YOUR NOSE

  • Fresh fish never ever smells fishy. It smells of the sea.
  • Don’t be afraid to get close to the fish and take a good sniff. Trust what your nose tells you.
  • Strong fishy smells in a fishmonger’s are a bad sign, and if you smell anything like ammonia, it’s time to turn around and walk out the door!

USE YOUR HANDS

  • Reach out and touch the fish if you can. It should be slippery and wet like it’s just come out of the sea.
  • Press it lightly. It should be firm and slightly rubbery to the touch.
  • Fish that has hard, dry skin or is squishy and soft to the touch is fit for the bin, not your frying pan!

more on how to tell if fish is fresh

picture source

fish pie

ever since i arrived to turks and caicos i’ve been trying to cook more. back home life was such a rush that i ended up improvising last minute. so i decided it was time to start cooking grown up food!

this fish pie recipe from jamie oliver is one of my favourite meals so far, i love that it has so much fish, it reminds me of a real home cooked meal, and its so different from what i would’ve cooked myself.

i’m desperately looking for more fish recipes, so if you have any suggestions, i would love to give them a try!