THREE RECIPES RICH IN COLOUR
Three simple recipes make attractive dishes that are tasty and nutritious, and you can make them in minutes
When a food or drink is rich in colour, it’s often an indicator that it will also be rich in flavour and nutrition. That is the case with today’s three simple recipes, all whirled up with an immersion (hand) blender.
One recipe is for a tomato soup that takes about 20 minutes to prepare. Its key ingredient is canned Italian San Marzano tomatoes.
I like them because they’re beautifully ripe and red, loaded with flavour and less acidic than other canned tomatoes, making them ideal for a soup such as mine, flavoured with garlic, chilies and basil.
My second recipe is a creamy and classic condiment: green goddess dressing. Lore suggests it was first made at San Francisco's Palace Hotel in 1923, when chef Philip Roemer needed something to acknowledge actor George Arliss and his hit play The Green Goddess. That mayonnaise-based dressing, boldly flavoured with herbs and anchovies, among other ingredients, must have been a hit because folks still make it. I like to drizzle it on salads, asparagus and fish. I also use it as a dip for raw vegetables.
My last recipe is a smoothie you can quickly make when you need an energy boost. To make it, frozen blueberries are blended with yogurt, juice, ginger, turmeric and honey, creating a palate pleasing concoction with vitamin C, fibre and antioxidants.
San Marzano Tomato Soup with Basil
This simple soup has a rich tomato flavour thanks to the deep red and ripe, canned Italian San Marzano plum (Roma) tomatoes used to make it. You’ll find these tomatoes at Italian food stores and in the canned-tomato product aisle of some supermarkets.
Preparation time: 10 minutes Cooking time: 15 minutes Makes: four (1 cup) servings
2 Tbsp olive oil 1 medium onion, halved and thinly sliced 1 large garlic clove, chopped • pinch or two chili flakes 1 (28 oz./796 ml) can San Marzano plum (roma) tomatoes, coarsely crushed 1 1/2 cups chicken or vegetable stock • pinch sugar • salt and freshly ground black pepper, to taste 6 large, whole fresh basil leaves (see Note) 1/3 cup whipping cream (optional)
Place oil in medium-sized pot set over medium heat. Add onion and garlic cook until tender, about four minutes. Mix in chili flakes and cook 30 seconds more.
Add the tomatoes, stock and sugar to the pot, bring to a simmer and simmer 10 minutes. Add the basil to the pot, then purée the soup in the pot with an immersion blender, or transfer it to a food processor or blender and purée it there. Season the soup with salt and pepper.
Return to a simmer, mix in the whipping cream, if using, and then serve.
Note: If you prefer to use dried basil in this recipe, replace the fresh basil with 1/2 tsp of it. Mix in that dried basil when you mix in the crushed chili flakes.
Green Goddess Dressing
Drizzle the tangy, full-flavoured dressing on green salads, grilled asparagus, grilled or poached fish and boiled-egg halves. Or use as a dip for raw crisp vegetable sticks and florets, or cooked, cold prawns.
Preparation time: five minutes Cooking time: None Makes: one and quarter cups 1/2 cup mayonnaise 1/2 cup sour cream 3 anchovy fillets 1 medium garlic clove, chopped 1 Tbsp snipped fresh chives, or 1 large green onion, thinly sliced 1/3 cup loosely packed fresh Italian parsley leaves 1/4 tsp dried tarragon 1 Tbsp fresh lemon juice 1/2 tsp Tabasco 1/2 tsp Worcestershire sauce
Place all ingredients in the cup that came with your immersion blender, or put them in a food processor or blender. Pulse until smooth.
Blueberry Smoothies with Yogurt, Ginger and Turmeric
This get-you-going-in-the-morning drink whirls together nutritious berries with tangy, spicy and sweet flavours.
Preparation time: a few minutes Cooking time: none Makes: two (about 1 cup) servings
1 cup frozen blueberries 1/2 cup plain yogurt 1/2 cup unsweetened pineapple or orange juice 1/2 to 1 tsp freshly grated ginger 1/8 tsp ground turmeric 1 tsp honey, or to taste
Place all ingredients in the cup that came with your immersion blender, or put them in a food processor or blender. Pulse until very smooth. Pour into glasses and serve.