Parsley crumbed tofu in tarragon broth with spring vegetables

Parsley crumbed tofu in a tarragon broth with spring vegetables

1 onion, diced
3 celery stalks, chopped
2 carrots, chopped
2 cloves garlic, chopped
5 tarragon sprigs
6 peppercorns
Almond or olive oil
1Tb sea salt
2 Lt water
1 block firm tofu, drain water and cut into blocks
½ bunch Dutch carrots, trimmed and peeled
1 bunch of asparagus, trimmed
1 C peas

½ C blanched almonds
½ bunch continental parsley, add stems to broth
1 garlic clove
1Tb almond or olive oil
1tsp sea salt

In a large pot heat 2Tb oil add onion, celery, carrot (not Dutch)and garlic; sweat for a few minutes until softened. Add tarragon, peppercorns, parsley stems, salt and water. Simmer for 40 minutes, liquid will reduce by half.

For the crumb, Blitz together all ingredients.

Pre heat oven to 160°
Heat 1Tb oil in fry pan and fry tofu on all sides. Press crumb together firmly and place on top of tofu. Bake in oven for 15mins or until crumb is golden.

Strain broth into a bowl, discard solids. Return liquid to pot over a medium heat and season to taste. Simmer Dutch carrots in broth for 5mins. Add asparagus and peas cooking for a further 5mins.

To serve, gently place crumbed tofu in bowl, pour broth and vegetables around.
Serves 4

Tarragon has the flavor of sweet aniseed and mild vanilla. This recipe is also great with the fish replacing the tofu.

Chilled cucumber, avocado and mint soup with a zesty garlic crumb

Chilled cucumber, avocado and mint soup with a zesty garlic crumb

2 cucumbers, trim ends, peel, deseed and roughly chop
1 avocado, scooped out
½ C mint leaves
½ C parsley leaves
2 spring onion stems, trimmed
½ C water
1 lemon juiced (zest off for crumb)
1tsp sea salt
½ C natural yogurt, unsweetened

½ C blanched almonds
2 garlic cloves, peeled
Zest of 1 lemon
1 Tb olive oil
½ tsp. salt

Place all soup ingredients in a food processor. Blitz until smooth. Taste for seasoning and adjust if required. Pour into a jug and refrigerate for at least 1 hour to chill.

Blitz crumb ingredients in food processor until combined. Spread on a tray and bake at 180° for 10min or until golden.

To serve, pour soup into cups, glasses or bowls and top with crumb mix.
Serves 4 bowls or 8 small cups

Roast Cauliflower soup with beetroot chips

Roast Cauliflower soup with beetroot chips

1 cauliflower, leaves and stem removed, cut into florets
1 onion, chopped into quarters
3 garlic cloves
Olive oil
2tsp ground allspice
Sea salt & pepper
1 litre vegetable broth
3 beetroot, washed & sliced thinly with mandolin
Parsley to garnish

Pre heat oven to 200°
Place cauliflower, onion and garlic cloves in a large roasting dish.
Sprinkle with allspice, salt, pepper and drizzle of oil, toss to coat.
Bake for 30min or until lightly golden, turn occasionally.

Lay beetroot slices on a tray lined with baking paper in a single layer. Brush with oil and scatter a pinch of salt.
Bake in oven at 200° for 20min (this will vary on thickness), turning halfway. Chips will become lighter in colour and crisp up once removed from oven.

Pour broth into a large pot, add roasted cauliflower, onion and squeeze garlic from cloves. Bring to boil and simmer for 15min. Blend soup until smooth, add some water if consistency is too thick.

Ladle into bowls, topping with beetroot chips and pepper.
Parsley and drizzle of oil is optional.

Allspice is from the dried berry of the Myrtle plant, Pimenta Diocica.
The flavour and aroma has hints of cinnamon, clove, nutmeg and pepper.