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Peanut Butter and Red Pepper Soup | Vegan

This soup is the perfect pick me up. It reminds of the thai Tom Kha Gai soup which is one of my personal favourite soups. The coconut milk is so comforting and rich and the peanut butter really adds a great depth of flavour with its nuttiness. This flavours pair really well with the spring onion and pepper. Perfect for any time of year with its tropical flavours, it works equally well for hot summer months as cold, dreary winter nights. 


 Ingredients Serves 2-3. Approximate cooking time: 20 minutes. 
1 tbsp of olive oil
500 ml of boiling water
1 vegetable stock cube
150 ml of coconut milk (light or full fat)
half a red bell pepper
1 large spring onion or 3 small ones
about 1 tsp of soy sauce
1 tsp of lemon juice
salt and pepper to taste
120 grams of peanut butter (unsweetened)

 Preparation
  1. Finely chop or blend the red bell pepper and spring onion (greens only). 
  2. Make sure not puree the mixture. You want it finely chopped! 
  3. Heat 1 tbsp of olive oil in a sauce span. 
  4. Add the red bell pepper, the spring onion greens and the peanut butter. 
  5. Heat the mixture until the peanut butter is well combined and starting to down. 
  6. Add the stock mixture and coconut milk
  7. Bring to a boil and let simmer for 5 minutes. 
  8. After minutes, season with salt and pepper.  
  9. Add the lemon juice and a dash of soy sauce. 
  10. If you wish, you can add a little extra peanut butter if you want extra nutty flavour. 
  11. Finally, ladle the soup into bowls and garnish with chopped spring onion whites and a little bit of paprika.








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                      Super Easy: Lattice Pastry Tart with Smoked Salmon, Broccoli, Cream Cheese and Feta


                      As a Swede, smoked salmon holds a special place in my heart. As a rather expensive ingredient, finding ways to maximise the amount is definitely important to a poor student like me. One fantastic thing about salmon (or fish in general) is that it carries a lot of flavour in a small amount. Despite this pie not having a lot of salmon in relation to vegetables, whilst the veggies add bulk, the delicious, creamy richness of the salmon is still the star. 

                      A pie like this is perfect for a quick dinner, and can be easily adapted make it even better for quick dinners. My personal favourite is the combination of smoked salmon, broccoli and feta. A completely vegetarian option is easily made by omitting the salmon or replacing it with spinach or artichoke hearts. This pie is a big favourite with my family, and my mum has made it several times as an appetiser for a party. Simply slice into smaller pieces and it makes a great party centrepiece. For a full meal I would recommend I light green salad. The puff pastry obviously makes this pie more decadent, but it is kept light by the fresh ingredients. 

                      Ingredients 

                       Pre-bought puff pastry
                      Half a head of broccoli (boiled)
                      1 packet of smoked salmon (about 120 grams)
                      Approximately 4 tbsp of cream cheese
                      50g  of feta cheese cubes
                      Pepper to taste
                      1 egg (for wash)

                       Cooking Time!
                      1. Roll out your puff pastry onto a baking tray with parchment paper. 
                      2. Cut off about 2 inches of pastry and set aside. 
                      3. Cut a square into the pastry so that it looks like a frame.
                      4. Make sure not to use a sharp knife because you do not want to cut all the way through the pastry. 
                      5. Using a cooking brush, paint egg wash onto the entire pastry sheet. 
                      6. Use a fork to make holes onto the pastry and then bake in the oven at 180C fan for 10 minutes or until the base is lightly golden. 
                      7. Check to make sure than the pastry is not rising in the middle; you may need to poke it again whilst it is rising. 
                      8. Once the pastry is out of the oven, spread the cream cheese onto it (avoiding the 'frame'). 
                      9. As long as you have a thin coat that is enough, but you can always add more if you like. 
                      10. Then layer on strips of the smoked salmon. 
                      11. Then add the cooked broccoli and sprinkle over the feta cheese in small crumbs. 
                      12. Season with salt and pepper. 
                      13. Take the remaining pastry and cut it into 8 strips. Theses may look tiny but I stretched them out and it was fine. 
                      14. Two pieces will form the large pieces of the lattice. 
                      15. Two halves form the next strips. 
                      16. Two quarters form the outer strips. 
                      17. Lay the second layer over the first as shown above. 
                      18. Use the egg wash to 'glue' down the lattice strips and then 'paint' over the entire lattice.
                      19. Bake the tart in the oven for 15-20 minutes or until the pastry is nice and golden on top. 
                      Serves 4 people with a side of  greens. Approximate cooking time: 40 minutes. 
                      broccoli cooking emmalovisa
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