This gazpacho soup recipe is incredibly easy to make and very healthy. Our garlic laden version of gazpacho soup is a million miles from anything traditional but who cares - it tastes delicious.
The quantities here will serve about four to six people depending on how many want second helpings!
450 g tomatoes, roughly chopped
1 green pepper, cored, deseeded and chopped
4 tsp TFC Garlic Chopped
2 tbsp tomato puree (paste)
3 tbsp lemon juice
Handful fresh parsley, chopped
Handful fresh coriander (cilantro) leaves, chopped
1 pint water
Good twist freshly ground pepper
Put all the ingredients except the water into a food processor, add a little of the water then whizz down until the ingredients are well broken down. It doesn't need to be totally smooth.
Add the water and transfer to a bowl. Cover the soup and chill in the fridge for a few hours at least, preferably overnight. Leaving the garlic gazpacho soup for longer allows the flavours to come out.
Serve gazpacho soup cold. Optionally, garnish with fresh parsley or garlic croutons.
1 ¾ cups combined olive & vegetable oils
Juice of one lemon & one orange
1 tsp TFC Crushed Garlic
½ tsp salt (more to taste)
Pinch black pepper
1 tsp basil
½ tsp oregano or marjoram
Pinch celery seed
Fresh parsley finely chopped
½ cup TFC Tahini
Place Vinegar, oils and lemon juice in mixing bowl and blend by hand, slowly. Gently add the herbs and spices, blend in, stir for 30-45 seconds.
Add Tahini, pour into bowl whilst stirring, stir for further 30-45 seconds. Salad dressing should be used for one sitting and made on the day of use, however it can be refrigerated if you have extra.
Remember, that prior to reusing the salad dressing it will need to be thoroughly re-mixed.
Remember, if you using tomatoes or raw mushrooms in your salad it is advisable that you save these for individual toppings, if left in a bowl once salad dressings are applied, they tend to get mushy.
POTATOES WITH AIOLI
Chat potatoes (qty depends on amount of people serving to)
Salt and pepper
Boil potatoes until tender when pierced with a knife. Put in Large Serving bowl, melt butter over potatoes and season with Salt and Pepper. Put ½ Jar Aioli in a dipping bowl and dip potatoes in aioli for a snack or entrée.
800g rump steak, fat removed
50g butter or margarine
2 tbsp olive oil
2 tsp TFC Crushed Garlic
1 small freshly chopped onion
300g sliced mushrooms
½ cup milk
3 tbsp tomato paste
½ cup sour cream
Salt and pepper to taste
Cut meat into chunky pieces. Heat butter and oil in pan. Add garlic first, fry for 1 minute then add the chopped onion. Cook for 3 minutes, add meat and brown over high heat. Reduce heat. Add mushrooms and stir for 3 minutes. Add flour and stir until combined. Add lemon juice and milk, stirring constantly. Mix in tomato paste. Season with salt and pepper. Simmer for 10 minutes. Stir in sour cream and simmer for 20 minutes until meat is tender. Serve with boiled rice or noodles.
FRIED CALAMARI WITH AIOLI
24 ritz crackers
¾ cup plain flour
1 ½ tsp salt
1 tsp sugar
½ kilo small squid, cleaned
Approximately 5 cups vegetable oil for deep frying
Lemon wedges: accompaniment
Pulse crackers in a food processor with flour, salt and sugar until finely ground, transfer to a bowl. Cut flaps from squid sacs if attached. Cut sacs into ¼ inch thick rings.
Using paper towel, pat dry the squid and season with salt and pepper. Toss squid in flour mixture to coat, shaking off excess. Fry squid in small batches, turning regularly until golden and crisp, about 1 minute for each. Using a slotted spoon, transfer to paper towels to drain. Serve the squid (calamari) with aioli and lemon wedges.
PRAWN & AIOLI BAGUETTES
100g smoked bacon
1 large or 2 medium baguettes (french bread sticks)
50g watercress sprigs
600g medium cooked prawns, peeled and deveined
1 tbsp drained baby capers
TFC Aioli to taste
Cut large baguette into four pieces or medium in half. Divide watercress and prawns between baguettes, top with aioli and capers.
Slice smoked salmon or double smoked ham
English muffin, halved
2 tsp of TFC Hollandaise
2 eggs (poached)
½ tbsp (7.5ml) white vinegar
Sprig of watercress for garnish
In a large saucepan, heat 8cm of water over a medium heat until simmering, add vinegar. Crack eggs individually into a small bowl then very gently slide into the simmering water. Reduce the heat to low and then cook until the white is set and the yolk is still soft, approximately 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined tray, do not dispose of the water; keep eggs warm.
Place desired quantity of The Food Company’s hollandaise sauce into the small bowl and rest into the saucepan of water to warm up.
Place smoked salmon (or ham) on lightly toasted and buttered muffin. Top each half with an egg then drizzle over the warm hollandaise sauce and garnish.
BABA GANOUJ Eggplant Pate
2 Small–medium eggplants (aubergine)
Juice of one good sized lemon
½ cup of TFC Tahini
3 tbsp of TFC Crushed Garlic
½ cup finely chopped parsley
1 tsp salt or more to taste
¼ cup finely minced shallots (optional)
1 tsp olive oil
Black pepper to taste
Preheat Oven to 180 degrees. Cut off the stem-ends of the eggplants and prick the eggplants with a fork. Place directly onto an oven rack, allow to roast slowly until they have collapsed completely (about 45 minutes). When they are sagging, wrinkled, crumpled and totally soft, you'll know they are ready.
Remove each eggplant gently from the oven and wait until cool enough to handle. Scoop the insides out and mash well.
Combine with all remaining ingredients, except the olive oil. Chill the ganouj completely, then drizzle the oil over the top before serving. Present with bread or sliced raw vegetables.
This recipe will make enough to fill six people and they will end up calling it their dinner.
Sourdough bread, thickly sliced
1 punnet of cherry tomatoes
1 jar of TFC Onion Garlic & Chilli
Pepper and salt to taste
Pre-heat the oven to 200C (400F).
Lightly toast the bread on a grill, drizzle with a little olive oil and set aside. Slice the tomatoes into quarters and place in a bowl, add two tablespoons of TFC Onion Garlic & Chilli to the tomatoes and gently mix through. Add approximately 30ml of Olive Oil and give one final stir. Lay out the toasted bread on a plate and add the mixture in equal portions to each slice of bread. Season to taste.
MOROCCAN STYLE POTATO SALAD
1.5kg clean and washed chat potatoes
1 x 250ml bottle of TFC “Salad Mate Moroccan Style Salad Dressing”
pinch of salt
Boil the potatoes with a pinch of salt until tender when pierced with a knife. Allow to cool then cut into random halves and quarters. Add to a Large Serving bowl. Generously drizzle over The Food Company’s Moroccan Style Dressing and stir through. Serve as an accompaniment to for any BBQ.
THAI BEEF SALAD
500g Lean Beef fillet
2 large red chillies
1 x 250ml bottle of TFC Salad Mate Thai Style Dressing
Pack of rice noodles
1 bunch coriander, remove stems
1 bunch mint, remove stems
200g mixed lettuce leaves
1 red (Spanish) onion, finely sliced
2 Lebanese cucumbers, seeds removed and sliced
1 punnet cherry tomatoes, halved
TFC chopped garlic
TFC crushed ginger
In a large bowl, pour The Food Company’s Thai Style over the beef fillet and leave to marinade. Remove from marinade after 1 hour (keep marinade for later) and on a very hot BBQ, chargrill the beef fillet (use oil where necessary). When ready, remove from the heat, cover with foil and allow to rest.
During the cooking stage, prepare the salad by mixing the mint, coriander, onion and mixed leaf salad together with half of the packet of dried rice noodles.
Take the left over Thai Style dressing used for the marinade, add the ginger and garlic and stir thoroughly, then finely chop the red chillies and mix them through the marinade.
After resting the beef, slice into thin strips then add to salad. Drizzle the remaining marinade over the entire salad, add tomatoes and stir through. Add more dried noodles if necessary to garnish. Consume immediately.
CRISPY SKINNED SALMON ON ASPARAGUS WITH AIOLI
2 fillets of atlantic salmon (skin on)
Cracked black pepper (to taste)
1 large bunch asparagus
8 slices pancetta
75ml-100ml TFC Aioli
Boil asparagus spears for 3 minutes, then wrap two slices of pancetta around 4 asparagus spears and secure with a toothpick. Drizzle with olive oil. Cook the salmon (skin down first) on BBQ or frying pan for approximately 2min or until the skin is crispy. BBQ asparagus spears at the same time, turning bunches frequently so as not to burn them. Cook until pancetta is crispy to your liking. Turn salmon over and cook for a further 30 seconds. Place two bunches of cooked asparagus spears on a plate, place salmon on top and garnish with a spoonful of aioli and fresh cracked pepper.
SAVOURY BREAKFAST OMELETTE
1 tsp olive oil
1 tbsp TFC Crushed Garlic
Quarter large red capsicum, seeded and chopped
1 large flat mushroom (or 4 button mushrooms) sliced
Large handful baby spinach
1 tbsp chopped fresh parsley
Freshly ground black pepper and salt
Heat oil in non-stick frypan to medium temperature. Add garlic, onion and capsicum and cook until starting to soften. Add mushrooms and cook until soft.
While vegetables are cooking break the eggs into a small bowl, add water, pepper and salt and whisk until well-combined.
Mix the spinach and parsley into the vegetable mixture in the frypan and cook for 1-2mins then remove vegetable mixture from pan and set aside. Keep warm.
Reheat the frypan (use a little more oil if necessary) and then add the egg mixture ensuring the pan is covered evenly.
Allow to cook and when egg mixture appears almost set but is just a little soft on top, place the reserved vegetable mixture on one half of the omelette and fold the uncovered half over the top so that the vegetable mixture is inside the omelette.
Allow to cook for another minute. Slide the omelette onto the serving plate and serve accompanied by slice wholegrain toast and grilled tomato.
1 ½ cups raw chickpeas, soaked 1 ½ hours and boiled until very soft 1 ½ hours.
3 tbsp TFC Crushed Garlic
1 ½ tps salt
Juice from two medium lemons
¾ cup TFC Tahini
¼ cup minced shallots
Lots black pepper & dash of cayenne
Note: Begin soaking your chickpeas early in the day
You will need cooking and cooling time as well.
Mash Chickpeas to a thick paste or use a food processor. Combine everything, mix thoroughly, and chill thoroughly. Some people like extra garlic, or tahini for taste.
GARLIC AND MUSHROOMS
This garlic mushrooms recipe serves two as a side dish or as a starter.
225 g mushrooms
15 g butter
2 tsp TFC Crushed Garlic
½ tsp TFC Crushed Chilli
Salt & pepper
Wash and dry mushrooms. Melt the butter in a small pan then add mushrooms and cook at a medium heat for a couple of minutes stirring constantly. Add TFC Crushed Garlic, continue cooking & stirring for another minute or so. Add TFC Crushed Chilli and season with just a touch of salt and pepper.
Reduce heat to absolute minimum then cover with a tight fitting lid. Leave the garlic mushrooms to sweat for at least ten minutes, stirring occasionally.
If you're serving these garlic mushrooms as a side dish they'll easily wait twenty minutes or more sweating on minimum whilst you finish off the rest of the meal. Enjoy!
HONEY-BAKED PUMPKIN RISOTTO
900g pumpkin, peeled, cut into 1cm cubes
¼ cup (60ml) olive oil
½ tbsp honey, plus extra to drizzle
850ml vegetable stock
2 celery stalks, finely chopped
1 tbsp TFC Crushed Ginger
1 cup (220g) aborio rice
2/3 cup (160ml) white wine
Juice of ½ lemon
½ cup chopped flat-leaf parsley, plus extra to garnish
2 tbsp mascarpone, plus extra to serve
Spread the pumpkin evenly in one layer on a large baking dish. Drizzle with a little oil and season well with salt and pepper. Roast for 15 minutes in a preheated 220 o oven, then remove and drizzle with ½ tablespoon of honey. Toss well and return to oven for a further 15 minutes or until cooked and golden.
Place stock in a saucepan and keep at a simmer over low heat.
In a large heavy-based pan over low flame, heat remaining oil, add onion and stir for 2-3 minutes until soft. Add celery and cook for 1 minute, then add ginger and rice and cook for a further minute, stirring to coat grains. Increase heat to medium-low, add wine and cook until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue for 15 minutes or until the rice is cooked but still firm to the bite. Add lemon juice, pumpkin and parsley. Season, then stir in the mascarpone.
Serve with a dollop of mascarpone, a drizzle of honey and extra parsley.
GREEK STYLE FRIED FISH
750g white fish fillets
4 tsp flour
1 tsp salt
½ tsp pepper
Olive oil for frying
2 tsp TFC Crushed Garlic
2 tsp dried oregano
¼ cup dry white wine or diluted cider vinegar
¼ cup water
Wash and dry the fish fillets. Combine flour, salt and pepper and dip the fish in it to coat. Dust off excess flour. Heat the oil in a heavy frying pan and fry fish until golden (only about 2 min on each side). Remove to a dish. Pour off all but about 2 tbps of oil and over low heat stir in TFC Crushed Garlic and oregano. Add wine or vinegar, water and salt to taste. Bring to the boil and pour over fish. Serve hot or cold. Dish serves 4 people.
PRAWN COCKTAIL WITH AIOLI
¼ iceberg lettuce
20 cooked king prawns, peeled, leaving tails intact
Divide the lettuce among martini or serving glasses. Arrange the prawns on top of the lettuce and top with a dollop of the aioli.
BLT ON SOURDOUGH WITH AIOLI
100g smoked bacon
2 slices sourdough
2 Roma tomatoes
2 tbsp TFC Aioli
Grill the bacon until crispy, then grill the sourdough on both sides. Wash then slice the Roma tomatoes and lettuce. Generously spread the aioli onto the sourdough and then add the lettuce, tomatoes and finally the crispy bacon. Season with salt and pepper and enjoy.