Every Friday evening, I sit down with a pile of cookbooks and a shopping list to plan our weekly menus. I do this, mainly because I love to try out new recipes and get inspiration from others. A simple photograph or mention of an ingredient and I'm dreaming up something new and delicious. Today though, I'll be giving a cooking lesson so I decided to do my menu planning over lunch instead.
I sat down with my four current books of choice (can you guess which ones?) and leafed through them over a steamy bowl of lentil soup and a glass of red. I should point out that this is one of my best soup recipes. I make my own spice rub in the pestle and mortar which I first saute with onions before adding in the lentils. Usually I serve the soup with some fat, black olives and homemade bread, but since this was yesterday's leftovers, I had no olives and wasn't really in the mood for bread. I did drizzle the soup with one of the most exquisite oils ever- huile d' olive anisette. A wonderful product from my new favorite goodie shop, Accent d' Oc. This amazing oil is green as absinthe (Van Gogh would love it) and is made with green anise and fennel seeds. The comparison with absinthe doesn't just apply to its color. This is powerful stuff! A few drops is more than enough. It has a flavor that you'll feel in your whole mouth, even in your nose. This is all positive commentary though so if you ever come across this oil- buy it!
Just as I was typing this entry, the postman rang with a package. A copy of the Dutch cookbook "Lekker Hollands" (Deliciously Dutch). I received news yesterday that I had won yet another recipe contest and that this gorgeous little book was on its way. Off to leaf through that one with my dessert- a nice espresso!
PS: There's a reason why I can't give you the recipe for the soup now, but bear with me. I'll share it soon enough!
10 comments:
That soup looks really good Paola and is making me very hungry!
Tx
Can't wait for the recipe! I make soup every week and am now looking towards 'winter warming' soups.
I've been looking through your recipe's and must say I'm very impressed! Your photographs are lovely,(another hobby?) which makes me wonder if it's true or even necessary that they have to 'spoil' the food in order to take good photo's to illustrate cookery books?
Vanessa
I do this too, weekly planning. Congratulations on winning your contest :)
Hi guys!
Thanks for the lovely coments! Vanessa, they do use fake food and all sorts of gadgets (like sprays and glues) on some professional food photography. I, however, love pictures of REAL food! I'm slowly getting into the food photography hobby but the pictures (well most anyway) aren't as effortless as they seem! I sometimes take 10 shots of the same thing from different angles and with different light, go look at them on the computer and start again if I'm not satisfied. Sometimes of course, that means the food gets a little cold. :)
It's just a case having a good eye and trial and error I guess.
paola
Congratulations on winning the contest - that's fantastic!
xx
Paola,we have the same tastes in arts and eating well.I feel touched when I saw a classical picture as Egon Schiele,Monet,Velasquez,Turner and many others.I love your analogies between the color of the oil and the absinthe (wonderful green color)
I didn't do a weekly planning, but is a great idea.
Hehe, I like your blogs new dress!
What is happening? Do I have to buy a new cookbook soon?;) Whatever the reason, good luck with it!
vs
Thanks Anna, VS and Sylvia!
Sylvia, how nice that we have similiar tastes. Perhaps that's why your blog immediately caught my attention. I love your stunning photography.
I've added your blog to my list of favorite links.:)
paola
What a great site, so much lovely food please keep it up.
Rob
Thanks for stopping by, Rob!
paola
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