After having spent so much time in the kitchen yesterday, I wasn’t really looking forward to spending more time in the kitchen today, but I still had a lot of veggies that needed my loving attention.
Bummer #1: Upon entering the kitchen this morning, I noticed a musty smell. It didn’t take long to find the source of that smell: Two of my remaining three cucumbers had gone bad overnight. That left me with only one cucumber, whereas I needed two for the cucumber soup I intended to make. What to do?
I doctored the recipe again, of course, and added other vegetables to make up for the difference.
As soon as my soup was simmering, I prepared a batch of Baba Ganoush. It turned out better than ever!
Next, I made a Mango-Coconut Cake. Bummer #2: Even though I left it in the over for far longer than usual, it still came out way too moist. It tasted well, but the texture was plain horrible. I guess that’s what you get for never being able to leave a good recipe alone.
Oh well, it will do fine in a pudding. A Dead Cake Pudding seems the way to go. Except that I don’t have custard powder and have no idea how else to make a decent custard. But I do know how to make chocolate “custard” (without the custard), so I should be good.
I made “Pizza” slices for lunch, because DD-14 had a craving for them, and I was getting pretty hungry too.
After lunch I allowed myself to play a little on Facebook, and then it was time to prepare supper. Now, since the cake wasn’t quite the success I had anticipated, I decided to bake biscuits after supper.
Bummer #3: The recipe asked for self-rising flour, which I never buy, because you can easily make it yourself using plain flour and baking powder. BUT: I had run out of baking powder and needed to make new first. Somehow, I messed up, and used a little too much citric acid. Lucky for me, this actually improved the taste of my biscuits, which now have a subtly lemony taste. They are very good indeed, and DD-14 sure knows where to find them.
But now, without further ado, here’s my recipe for Spicy Cucumber Soup.
- 1 large cucumber (about 500 g)
- 1 onion
- coconut oil
- 2 medium sized potatoes
- 1 large carrot
- 1 small courgette
- 1 cm ginger root
- 2 roasted red bell peppers
- salt, black pepper, hot paprika, allspice, dill to taste
- 800-900 ml water
- Peel cucumber and cut in half lengthways. Scoop out seeds and discard them. Dice cucumber.
- Peel and cut onion.
- Heat some coconut oil in a large saucepan. Add onion and cucumber and sauté for a couple of minutes.
- Meanwhile, peel and dice potatoes. Add potatoes, water, herbs and spices. Bring soup to a boil. Lower heat.
- Peel and chop carrot.
- Rinse and chop courgette.
- Add carrot and courgette to the soup.
- Peel ginger root and chop very finely. Add ginger to the soup. Leave to simmer for 15 minutes.
- Add roasted peppers, and simmer for another 10 minutes, until veggies are tender.
- Remove from heat.
- Puree soup in kitchen machine or blender, of use an immersion blender.
- Garnish with fresh chives.
- Serve hot with bread. (Or cool in ice cold water and freeze.)