Forgive the title ladies; this is not food you need to cook for him, but indeed this month I am helping you out by suggesting recipes best cooked by him – for you! Whether it is your birthday, Mothers’ Day or an anniversary make him cook, if he does not already.
He might just end up enjoying the process and find it relaxing and you might just enjoy him cooking for you. Don’t say I don’t try to help girls!
TOMATO BASIL SOUP
2 cloves garlic
2 white onions, finely diced
1 tbspn olive oil
2 fresh rosemary sprigs
2x 750ml cans chopped tomatoes
4 tbspns basil, fresh and chopped
1 tbspn fresh basil, chopped for serving
salt to taste
pepper to taste
• In a large pot over medium heat, sauté the garlic and onions in the heated olive oil until soft and clear.
• Add the rosemary, tomatoes and water. Cover and bring to a boil. Remove the rosemary.
• Add the chopped basil and using a stick blender, blend till smooth.
• Adjust salt and pepper to taste.
• If serving immediately, then sprinkle some fresh basil over the soup before presenting it to guests.
• If storing the soup, remember to reheat the soup slowly to a simmer, but do not boil it again to serve.
• A dash of sour cream on top and a sprinkle of olive oil can also do wonders for presentation.
3 tbspns soy sauce
3 tbspns vegetable oil
40g brown sugar
3 tbspns water
2 fresh salmon fillets
4 whole chives
1 tspn chives, finely chopped
• In a small saucepan mix together the soy sauce, vegetable oil, brown sugar and water. Heat gently and stir until the sugar dissolves. Remove immediately and cool slightly.
• Place the salmon fillets in a zip lock bag and pour over the sauce. Seal the bag, ensuring the salmon is coated with the sauce and place the bag on a tray in the refrigerator for two to three hours to marinate.
• When it’s time to cook, remove the salmon from the bag. Heat a frying pan with a very small amount of oil and when the oil is ‘spitting’ hot, place the nicest side of the salmon gently into the fry pan.
• Allow to cook for three minutes on one side before using a spatula and carefully turning it over to cook on the second side.
• Allow to cook on the second side for four to five minutes. Do not turn it over again.
• Gently test if the salmon is cooked through and is flaky when pulled apart with a fork. Test a single corner!
• When cooked, serve on a bed of rice and top with whole or chopped chives.
DOUBLE CHOCOLATE CHIP COOKIES
170g brown sugar
120mls vegetable oil
1 tspn vanilla essence
300g plain (all-purpose) flour
1 tbspn baking powder
60g cocoa, sifted
80g chocolate chips
• Preheat oven to 180°C.
• Cover a baking tray with baking paper and set aside.
• In a mixing bowl of an electric mixer fitted with a wire whisk, beat the eggs, brown sugar, oil and vanilla until well combined.
• Stir together the plain flour, baking powder and cocoa.
• Remove the bowl from the mixer and using a spatula, fold in the dry ingredients to the egg mixture.
• Add the chocolate chips but do not ‘overmix’ the cookie dough.
• Roll teaspoon-sized amounts of the dough into balls and press with a fork to slightly flatten.
• Bake for eight to 12 minutes on a parchment-lined baking tray.
• Leave to cool on the tray for five minutes. Then transfer to a cooling rack.
• For an added treat, join two cookies together with peanut butter and a little jam and set in the refrigertor until served or join together with Nutella for a more subtle flavour.