Saturday, May 20, 2017

Scandinavian Fruit Soup! - #soupswappers

It is Saturday.  Just the sound of the word brings a smile...of course, when one is retired, everyday is Saturday!  Three cheers for Saturday!  This is the third Saturday of the month which means that today is Soup Saturday Swappers.  The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!

Today I am sharing a fruit soup that is part of the Scandinavian cuisine.  They are usually made with stone fruits like peaches or cherries but in the winter, dried fruits are used.  Cream or some kind of dairy can also be added...so is a fruit soup like a smoothie only eaten with a spoon?  Yes, no, maybe!

Camilla at Culinary Adventures with Camilla selected this month's theme.  She stretched my mind with this one, but in a good way!  Thank you, Camilla, for challenging me this month!




Scandinavian Fruit Soup

1 cup water
1/4-1/2 cup sugar (optional)
3 Tbsp Minute Tapioca
6 oz. frozen orange juice concentrate
2 1/2 cups water

1 small pkg frozen tropical mixed fruit
1 small pkg frozen raspberries
1 banana, sliced, for top
1-2 Tbsp toasted coconut for garnish

In a medium saucepan mix 1 cup water, sugar, tapioca over medium heat until the tapioca turns clear. Pour the mixture into a large bowl.  Chill.  The mixture will thicken slightly.  Whisk well.

Add the frozen fruits.  Chill thoroughly.

Serve cold topped with banana slices and a sprinkle of toasted coconut.

Notes:  Soup may be served cold or warmed.  Any mixture of fruits will work.



I had to really think to wrap my head around fruit describing soup, two opposites in a sense..one describing the other.  Two totally different images battling it out in my head.  And, yes, Mr. T. shook his head when I blew across the spoon before taking a bite!  Well, soup, in my head, is hot!  Old habits die hard but, you know, I could eat fruit soup again!  It was perfect last night as we relaxed on the patio.  In fact, it was darn right refreshing!


Wednesday, May 10, 2017

Citrus and Herb Marinated Olives

I know, I have been neglecting the blog.  It isn't that I am not cooking.  We do have to eat.  It isn't because I don't have new recipes to share.  I have quite a few drafts that are collecting dust. Sometimes I feel as though I am writing to myself!

I am not trying to become a world famous cookbook author.  I am not trying to see who can get the most followers.  I am not interested in creating the most fattening dessert in the world.  (But there are days when I would like to taste it!) I am not interested in making movies.  I don't view everybody else as competition.  I am just a gal who likes to try new recipes, cook and share.

I must also admit that I have been sharing less as I have become intrigued with making quilt tops.  I have been participating in two weekly projects, one is Pat Sloan's Solstice Challenge.  (182 days to complete a quilt - winter solstice to summer solstice) Each week we are presented with a new block to add to the quilt top. This is the first time that I have worked on a quilt top that is asymmetrical and the first time I have worked blind.  By blind I mean I have had no idea how the layout would come together so I have struggled with color selections and spacing.  We are on week 21 and I have learned a lot!  I like to think that I am getting better as I go...and since I only have to please me, I have!  Here are a few of my favorite squares.


I did find some time to have guests for dinner.   These delicious Citrus and Herb Marinated Olives helped to start the evening.  The olives are marinated in a combination of citrus and herbs.  They are really habit forming.



Citrus and Herb Marinated Olives
adapted from The Yellow Table

1 cup mixed olives (with pits)  (I used a container of mixed olives from Trader Joe's, drained)
1 Tbsp extra virgin olive oil
1 tsp sherry vinegar
1 1/2 tsp thinly sliced lemon zest, rough chop
1 1/2 tsp thinly sliced orange zest, rough chop
1 Tbsp fresh squeezed orange juice
1 tsp fresh thyme leaves
1 sprig rosemary, (about 3 inches) leaves striped, quick rough chop
1/4 tsp red pepper flakes

Stir together all of the ingredients in a small bowl.  Allow the olives to sit at room temperature for at least an hour before serving.  Place the olives in a serving dish and enjoy!

PRINTABLE RECIPE


I am sharing at Full Plate Thursday hosted by Miz Helen's Country Cottage.