Sopa Azteca

The Recipe

Serves: 6-8 people
Preparation: 20 minutes
Cooking Time: 30-40 minutes

The modern version of Sopa Azteca emerged during the Spanish colonial period, when the Spanish introduced new ingredients to the indigenous cuisine of Mexico. In particular, the soup's use of tortillas is believed to have been influenced by Spanish bread.

Sopa de Tortilla or Sopa Azteca is one of the most comforting dishes you could eat in Mexico. With the wonderful crunch of tortillas, buttery avocado and the chilli kick – it is balanced out wonderfully with a good squeeze of fresh lime.

This extremely easy and delicious dish was originally made with chicken stock and shredded chicken, topped with Mexican crema – this version of Sopa de Tortilla is vegetarian and completely vegan if you leave out the sour cream. Depending on the area the soup is made, Ancho or Pasilla chillies are usually used in this dish, however, they are hard to come by in Singapore, hence the canned chipotle chillies and the level of spice can be tailored to your taste buds.

THE INGREDIENTS

8-10 lovely ripe tomatoes (roughly chopped)
OR 2 cans of chopped tomatoes
350g Small can of chipotles in adobo (I used la Costena brand)
200g/ 1 medium white onion
2 cloves garlic (finely chopped)
1 tblsp tomato paste
2tblsp olive oil
600 mls vegetable stock
Salt to taste

Garnish
Chopped coriander leaves
Smashed tortilla chips
Finely chopped onion
2- 3 avocados/sliced
Lime wedges
Sour cream (optional)

THE METHOD

1. Finely chop onion and reserve about ¼ of them for the garnish

2. Blend the chipotles in adobo can to make a paste, set aside

3. In a medium saucepan, heat oil and fry the onion until transparent, add garlic and mix through

4. Add tomatoes and mix until the onion mix has become acquainted

5. Throw in tomato paste, half of the chipotle paste and half the vegetable stock

6. Allow the ingredients to mingle and reduce, simmering at a medium heat for about 20 minutes, stirring occasionally

7. Add the remainder of the stock and reduce for another 10 minutes. The soup should be the consistency of a thick tomato pasta sauce.

8. When the soup is ready, season with salt to taste and add some more chipotle paste if you need more heat.

9. Place in warm bowls and garnish with chopped tortillas, coriander, avocado slices, onion and sour cream if your heart desires.

TRY OUT SOME MAIN DISHES BELOW

Pork & Fennel Tortellini in Tomato Beef Broth

The Recipe

Serves: 6 people
Preparation: 1 hour
Cooking Time: 1 hour

“The essence of a good muffin is the muffin top, without it, we can just call it a naked cupcake.”

If you know me, you would know how obsessed I am with all things Sicilian. I guess there are times in our lives when we travel and certain experiences, people and places stick to your memories like glue. I feel that these experiences can define who we are as individuals as they represent a small piece of time in our lives where we felt happiest or completely fulfilled.

Sicily was I place I had always wanted to travel to and I found it to be one of the most magical parts of the world I have ever been. I learned how to discover, explore and laugh out loud again.. for this, it will remain forever etched into my heart.

Sentiments aside, let's talk about food. Sicilian food is some of the best I have ever tried in my life (yes I am being biased - but why not?). It is an amalgamation of Arab, Greek, French and Spanish cultures which makes it so unique and with it being situated in the Mediterranean sea it has an abundance of glorious, wonderful produce.

Tortellini en brodo is actually a northern dish, however, I first tried it in Sicily - this recipe is loosely based on a version of the traditional dish I ate in Palermo.

INGREDIENTS - Pasta Dough
6 eggs
600g plain flour

INGREDIENTS - Tomato Beef Broth
100g fennel stalks, roughly chopped
4 small garlic cloves or 8g, chopped finely
120g yellow onion, finely chopped
500g ripe Roma tomatoes, roughly chopped
1500g good beef stock
Salt and pepper to taste
20mls olive oil for cooking the onions

INGREDIENTS - Pork and Fennel Filling
300g pork mince
80g bacon or pancetta
½ tsp fennel seeds
100g fennel, finely chopped
1 clove garlic (4g)
20g red onion
1tsp sea salt
1 tsp black pepper
½ tsp sweet paprika
40g grated parmesan cheese

METHOD
Place flour in a bowl or on a flat surface
Crack the eggs into the flour one at a time, combining the egg into the flour mixture each time
Knead the dough until it is completely smooth, for about 10 minutes (this all can be done in an electric mixer)
Wrap in cling film and refrigerate for a minimum of 30 minutes.

METHOD
Fry the onions in the olive oil until translucent.
Fry the fennel stalks and then the garlic
Add in the tomatoes and let them cook slightly
Add in the beef stock and cook over low heat until the liquid has reduced by half
Allow the mixture to cool slightly before blending (explosions will happen otherwise!)
Blend the mixture and then fine-strain it
Set aside

THE METHOD
Cook the onion in olive oil until translucent
Add pancetta and cook through
Add the garlic, fennel seeds, fennel, onion and pork mince
Cook mixture through before adding the salt, pepper and paprika
Taste the mixture and add more seasoning if needed
Set aside and allow the mixture to cool completely
Blend in a food processor until fine.

GARNISH
Parmesan Cheese
Fennel Fronds
Sliced fennel

ASSEMBLY AND COOKING
When the pasta is set, roll it out with the pasta machine to the finest setting.
Cut circles with a round cookie cutter about 8cm in diameter
Place a teaspoon of the pork mixture into the centre of the circle
Wet one side with water and fold over into a semi-circle. Make sure all the edges are sealed tightly. Fold the two far edges of the semi-circle onto one another. Fold the excess of the semi-circle back down onto the base.

Bring a pot of salted water to the boil

Add in tortellini until they float to the top. Strain off the water

Heat the tomato stock in a separate pot

Place the tortellini in a bowl, spoon over the tomato stock

Garnish with parmesan cheese, thinly sliced fennel, fennel fronds, and olive oil.

Beetroot & Cumin Soup

The Recipe

Serves: 2 people
Preparation: 15 minutes
Cooking Time: 30 minutes

Eating a variety of colours every day and making your plate colourful will ensure you have a variety of nutrients to balance out your meal. No need to get too technical with nutrition.. just look at your plate and if it looks bland – ADD MORE COLOUR!!

I love stumbling upon naturally coloured purple fruits or vegetables. As well as looking stunning in a dish they are packed with lots of stuff that’s good for you!!! From purple carrots in Australia, purple cabbage in Mexico and purple broccoli in Sicily…. I love to paint my plate with colour!!!

We are surrounded by colours each and every day and colour psychology plays a huge role in our lives. White is known worldwide as the symbol of peace, sincerity and purity. Red (my favourite colour) is exciting, evoking feelings of lust and love (think Valentines Day). If we are happy and are in a good mood we are more likely to dress in bright and colourful clothes, if it is dark and cold outside, we tend to wear blacks, greys and browns.
The same principle of colour can apply to the foods we eat. Eating a variety of colours everyday and making your plate colourful will ensure you have a variety of nutrients to balance out your meal. No need to get too technical with nutrition.. just look at your plate and if it looks bland – ADD MORE COLOUR!!

Phytochemicals (antioxidants, phytonutrients, flavones, catechins) are found in all plant foods; fruit, vegetables, grains and legumes. They help plants by protecting them from environmental toxins such as insects, UV radiation and fungi that causes diseases. It is believed that these components of phytochemicals have the same benefits to the human body.
Today we are making a simple purple soup which wasn’t lonely with a side of Manoush Bread. It is easy to prepare (that is if you don’t have an explosion of soup mid way, in which case you could be cleaning up for a good hour) and can keep in your fridge up to about a week.
So, a bit about the red/purple group of fruits and vegetables….

 Reds & Purples

This colour group of foods contain anthocyanins which are powerful antioxidants that are know to boost brain activity, possess anti-inflammatory properties, may cut down heart disease and stroke by inhibiting clot formation and can also promote healthy aging of the eyes.
Examples: Aubergine, Beetroot, Berries (blackberries, blueberries, redcurrants etc), Cherries, Chillies, Plums, Prunes, Purple or red grapes, Red apples (with skin), Red cabbage, Red pears (with skin), Red peppers, Red wine, Strawberries, Cranberries

INGREDIENTS

2 tsp cumin seeds
2 tsp sea salt
15g/ 1 tblsp butter
85g/ 1/4 white onion, roughly chopped
2 garlic cloves, roughly chopped
400g/ 1 large beetroot, peeled and cut into cubes
400 mls/2 cups water
stalks from the parsley leaves, finely chopped
handful of parsley leaves
40g/2 generous tblsp cream
1 tsp pepper, ground coarsely

METHOD

1. Toast the cumin seeds in a dry deep saucepan or pot until they become fragrant.

2. Add butter, onion, garlic and parsley stems. Stir and cook until the onions are clear.

3. Now add the chopped beetroot and stir for a good 5 minutes and add the salt

4. Pour the two cups (400mls) of water into the pot. Cover and cook on a medium heat for 20-30 minutes until the beetroot becomes soft.

5. Allow to cool slightly before transferring to the blender.
   Blend the soup a bit at a time to ensure it is a smooth texture.

6. Be careful to hold the lid and don’t poke anything in the blender to try and mix the soup. Otherwise, it will be disastrous....!!!!

7. For the peppered parsley cream, mix cream, finely chopped parsley, pepper and a pinch of salt in a bowl. Mix until all the ingredients are well combined

8. Serve the soup warm with a good dollop of cream – might also be enjoyable dipping some MANOUSH bread in it…

Coconut and Squash Soup

I have had a craving for Thai food of late..

I am not saying that this is a Thai recipe – by no means it is authentic to the cuisine, however, it has a few reminiscent flavours; mixing sour lime, sweet sugar, spicy chilli, coconut and earthy squash.

At Mercado Medellin in La Roma, there is a stall where I buy all my veggies from. They have a particularly huge display of pumpkins and squashes and today I was feeling like, why not?

It’s super easy and if you fancy it, fridge or freeze it for later on.

THE RECIPE
Preparation Time: 20 minutes
Cooking Time : 30 minutes
Serves : 4

The Ingredients
3 cloves of garlic, smashed and roughly chopped
a thumb sized piece of skinned ginger (roughly chopped)
half a red chilli, roughly chopped (omit or add more depending on how spicy you want it and what kind of chilli you are using)
1/4 large white onion, roughly chopped
Small butternut squash (about 500g)
1-2 roma tomatoes
A handful of fresh coriander – roots and all
1 can (400mls) coconut milk
Juice of 1 fresh lime
2 tbsp muscovado sugar
1-2 tsp salt (to taste)

The Method
Take the garlic, ginger, onion and chillies. Fry on a medium heat in a little bit of oil for 2-3minutes. Chop the roots of the coriander and add this to the mix. Stir for a further 5 minutes. Add salt.

Skin, deseed and roughly chop the butternut squash. While you are doing this – go ahead and roughly chop the tomato too.

Add the tomato to the mix, stir until the juices start to bubble nicely and then add the squash. Stir a little again then add the coconut milk. At this point, go ahead and add the sugar.

Cover loosely and let the soup simmer nicely on a medium – low heat until the squash has softened.

Add the lime, transfer to a blender and whizz!. While doing this add the roughly chopped coriander leaves so the soup is nice and smooth.
It’s ready now. Eat and enjoy. This is also a great base for a sauce so you can add chicken, chunks of vegetables and mix it with rice.