Soups and creams - Monitouille

Soba noodle soup with shiitake mushrooms and latin “tofu”

Monica — Fri, 12 Aug 2011 20:24:50 +0000

Do you know why in Egypt and countries where it is really really hot people are used to having hot tea instead of ice-cream? Because if we drink something hotÂ our body temperature is closest to the outside temperature and, therefore, we feel less hot. If we have ice-creams what happens is that our body temperature lowers, we feel more the outside temperature, therefore, feeling hotter. Physiologically speaking that’s how it works. Now, it’s clear that the first thing we think about when we are feeling hot is ice-cream or cold coke, and when we feel cold we feel like having a really nice hot soup right?

I am one of those who thinks both things saciate us. One has a short-term effect and the other one regulates us on a longer term. That’s why soups are perfect for the whole year! When it’s cold they heat us up, when it’s hot they also have a positive effect on our body. And, well, yes I must confess my family is addicted to soup, the whole year we have soups.

This delicious and exquisite soup with soba noodles, shiitake mushrooms and latin “tofu” (which is latin fresh cheese that does not melt) is for all seasons. For Peruvians right now that want to feel warmer now that it’s winter, for Spanish that are having a very hot Summer and for Germans that between rainy days and sunny days, well, it’s always welcomed. And for everyone else of course!!!

Now the easy part comes. I think this recipe has a bit more difficulty in finding all the ingredients (even though now we can find japanese stores everywhere!) than in preparing it, it’s really amazingly easy to make and very tasty.

The post Soba noodle soup with shiitake mushrooms and latin “tofu” first appeared on Monitouille.

Poached egg over artichoke textures topped with crispy pancetta and Parmigiano Reggiano

Monica — Thu, 26 May 2011 16:30:58 +0000

Oh yes, with this dish I’m going up on elegance and more for sure. Thought for my future menu and experimenting for the first time with foams and textures; reading about flavour combinations and cooking methods. This plate has travelled from Julia Child’s artichoke bottoms cooked in a ‘blanc’ (‘like it used to be done’), to an artichoke foam accomplished with Ferran AdriÃ ‘s ISI Gourmet Syphon. Over these two textures a poached egg and to enhance flavour crispy pancetta and some Parmigiano Reggiano. This is harmony ladies and gentlemen.

The post Poached egg over artichoke textures topped with crispy pancetta and Parmigiano Reggiano first appeared on Monitouille.

Curry zucchini soup

Monica — Tue, 18 Jan 2011 10:15:57 +0000

First came the Ratatouille and with the zucchini leftovers came this delicious soup. The exotic note the curry gives always comes as a surprise. Perfect for a light dinner or a soup and salad lunch. Delicious hot and cold.

The post Curry zucchini soup first appeared on Monitouille.