Brocoli and Coconut Soup
Pasta with walnut pesto
Green Tea Ice Cream
Our menu of the month features recipes for green food that as always are simple and quick to prepare, after all the idea is to enjoy the experience not wear yourself out with the cooking. Best of all, these recipes are vegetarian. The soup can be made in advance and heated at the last minute, the ice cream can be made days before and stored in the freezer. The pesto sauce can also be made in advance, leaving you to simply add store bought pasta to boiling water. It’s so easy even I can do it. Read how to prepare the table for your green themed meal.
Recipes for Green Food
Coconut and Broccoli Soup
The first of our recipes for green food is Coconut and Broccoli soup. As a Gordon Ramsay fan I discovered broccoli soup in one of his cookbooks: there really is nothing simpler and the result is thick, tasty and delicious.
- Bring water to a rolling boil
- Add broccoli
- Wait four minutes, remove the broccoli and add it your blender along with a tablespoon or two of the water it cooked in.
- Add salt and whiz until you get something like soup.
- Add coconut milk to taste
On one occasion I needed more soup that I had broccoli and thought I’d add milk or cream, but after a little experimentation I found coconut milk was the best option. I use a whole can because I like to make a lot of soup and I have quite a big blender (a ninja – and it’s fantastic) but you can buy coconut milk in cartons and just keep tasting until you get something you like.
For special occasions you can garnish with a prawn, a small piece of broccoli or some walnuts and crumbles of goats cheese.
For the original Gordon Ramsay version, see the video below.
Pasta with Walnut Pesto
If you’re sticking to the green theme, make or buy green (spinach based) pasta. If you really don’t have time for anything fancy, you can also buy a tub or jar of pesto and some chopped walnuts. Stir the two together and you’re good to go. If you’d like to create the pesto yourself you’ll need
- 2 cups packed basil leaves (approx. 2 oz)
- 1⁄4 to 1/3 cup of olive oil
- 1⁄2cup chopped walnuts
- 2 cloves garlic
- 1⁄2cup grated parmesan cheese
Throw all the ingredients in your blender and blend, then add some salt until it tastes just right. This pesto is rich and subtly different from the typical pesto which is made with pine nuts instead of walnuts.
Green tea ice cream is enormously popular in Japan. It’s the perfect delicate flavor for the end of a meal, and like our other choices, perfect for a ‘green themed’ meal. If you don’t want to make your own, Haagen Dazs make Green Tea ice cream, but it’s not that difficult to make your own, and like all ice creams, you can make it well in advance of your event. This recipe, which is extremely simple, is from eugenie kitchen.
- 1 cup heavy cream, cold (240ml)
- ¼ cup (4 tablespoons) sweetened condensed milk, cold (76g)*
- 4½ teaspoons green tea powder (12g)
- First, mix 4 ½ teaspoons of green tea powder in 3 tablespoons of hot water and let cool.
- Then whip 1 cup of cold heavy cream until stiff. Heavy cream contains more than 36% of milk fat and should be whipped to stiff without sugar.
- Now mix green tea mixture with ½ cup of cold sweetened condensed milk.
- Add in green tea and (sweetened) condensed milk mixture into heavy cream and fold carefully until combined. Now transfer to a container, plastic or baking pan. And cover with plastic wrap. Then freeze for at least 6 hours or overnight.
You don’t even need an ice cream maker!