Tomato Soup Crockpot Soups #soupsaturdayswappers

 Karen of Karen's Kitchen Stories is our hostess this month for Soup Saturday Swappers.   And the theme was Crockpot Soups for July.  Which actually is a great idea when it's too hot outside to use the stove.  Just chuck everything in and walk away for a few hours.

I had plans, a recipe even and then I changed my mind.
It's my mind and I have the right to do so.
So there.
I found this recipe in a old cookbook that my mother had and I had to make it.  Even though it was well before the time of crockpots, it lent itself so well to being cooked in the crock pot and it tasted fantastic.

So simple, just a couple of ingredients.  And wow did it taste good. 


Rough translation:
1/2 - 1 kg tomatoes chopped in 4 pieces each and boiled in 2 liters of water or a thin soup with a sliced onion, boil 1/2 hour and pour through a fine sieve. 40 grams of butter and 40 grams of flour are mixed together and whisked into the soup to thicken it a little.   Served with toasted French bread. The soup may also be thickened with sagomel, stirred in some cold water.

I just couldn't chuck those lovely tomatoes and onion, so I used my immersion blender and blended them into the soup. 

And then I 'pynted' or decorated it with a drizzle of cream and some chopped chives.  And serve it alongside a slice of my homemade rye bread topped with some melted cheddar cheese. 
This was a great lunch.

Yield: 4-6 servingsAuthor: Sid's Sea Palm Cooking

Simply Tomato Soup

prep time: 10 minscook time: 4 hourtotal time: 4 hours and 10 mins

This light and filling tomato soup tastes like summer, when you go out to pick fresh tomatoes off the vine.

ingredients:

•  2 lbs, fresh tomatoes, cut into quarters
• 1 onion, rough dice
• 8 cups chicken stock or vegetable stock
• 1/4 tsp. Pepper
• 1 tsp. Salt
• Roux made of 2 tablespoons butter and 2 tablespoons flour
• 1 teaspoon heavy cream per bowl.  
• chopped chives for garnish

instructions:

Place the tomatoes, onion, stock, salt and pepper into a crockpot.  Cook on High for 3-4 hours. Using an immersion blender, blend the tomatoes and onions into the soup stock.  Mix the flour and butter together and add to the soup.  Cook an additional hour or so, and then pour the soup through a sieve to remove the solids.  Serve with a little chopped chives and a drizzle of heavy cream or crème fraiche or some sour cream on top.

Created using The Recipes Generator

 All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.    Just released - Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods.  Available as both in book form and as an ebook.  
My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.

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Salmon Croquettes Seafood Patties - #Fishfridayfoodies

 Sneha of Sneha's Recipe is our hostess for the Fish Friday Foodie Challenge this month.

She suggested we make Seafood Patties.  

I was all set to make Fiskefrikadeller for this month's challenge but I got seduced by the pouches of Salmon, sitting, calling out my name in the pantry.  I'd bought them for a 'just in case', and I think they were starting to feel neglected.   

This reminded me of a dish my mother used to make and since I was missing her, this just felt right.   I remember however, not really liking this as a child, but eating it anyway.  So long as it had a lot of sauce on top.
I did grow up however,  and used to make a kinda version of this years ago, and shared it with the dog, actually both the former dogs we had.  They loved seafood.  The dog I have now, will turn her nose up at anything seafood.  She just doesn't get it.
But that's OK, that just means more for me. 
And as a side note, you can use just about any kind of cooked protein in these little bites of loveliness., but Salmon really works well for this.  So does Chicken. 

And they are a little messy to make. But I can handle that.

Cause they're really good eating.

Yield:  8-10 Croquettes Author: Sid's Sea Palm Cooking adapted from my mother's recipe

Salmon Croquettes

prep time: 10 minscook time: 10 minstotal time: 20 mins

Salmon Croquettes are perfect for a light lunch, or to serve alongside a cocktail.

ingredients:

Bechamel Sauce

2 tablespoons flour

2 tablespoons butter

1 cup milk

1/8 tsp. Nutmeg

Salt and Pepper to taste

1 pouch (5 oz.) Salmon

 Breading

1/2 cup flour

1 egg, beaten with a fork

1 cup Panko Bread Crumbs

1/4 cup Olive Oil mixed with 1/4 cup butter

instructions:

In a saucepan over low heat, melt the butter and then add the flour whisking together to blend.  Turn the heat up a little, and continue to cook for a couple of minutes to cook the flour and get the raw taste out.  Add the milk, 1/2 cup at a time, whisking to blend the mixture completely.  Cook for at least 3 minutes until it's thickened and cooked through.  Add the nutmeg and the salt and pepper, whisk together.  This will be very thick.   Blend in the salmon and set aside to cool. 

When cool, form into small football shaped balls.  I use an ice cream scoop to make them, then form them into little 'footballs' or oval shaped balls.   

Dip into flour, then egg and finally into the Panko.   Place on platter with some bread crumbs if making ahead, cause you can make the patties ahead of time, stick them in the fridge and then take them out to fry them later on.

Heat the Olive Oil and Butter over medium heat.   Add half the 'balls' and fry on each side until golden, then serve with a white sauce seasoned with a little dill if desired, or do as I did, served them with some Remoulade sauce.  I also tried eating them with some Rye Bread and the leftovers will be made into some Smorrebrod tomorrow to go with my Soup Saturday offering.

Created using The Recipes Generator

Just released - Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods.  Available as both in book form and as an ebook.  
My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
Fish Friday Foodies is a group of bloggers who make and post a recipe using seafood the third Friday of the month with a common theme.  It was started by Wendy of A Day in the Life of the Farm.  If you'd like to join us, you can email Wendy at wendyklik1517@gmail.com.
I have to say this is a great way to encourage me to eat more seafood.  Thanks Wendy 

An InLinkz Link-up

Community Potluck for July 2018

We just had our second Community Potluck and there was a lot of great casseroles this time.   There were some salads as well.  

Here's a roundup of the various dishes. 
This lovely fresh chopped salad

Pasta Salad

Spinach Salad

Potato Salad

This Greek dish featuring lots of eggplant

Another casserole

and this Taco Dip Casserole

I made my Veggie Casserole ( I made this a few years ago for our former Boat Club Potluck)

Coleslaw

Loved this casserole as well. Bacon makes everything good.

This Chicken and Broccoli Casserole.

Cheese Enchiladas

More potato SaladSliced Turkey

Pears

Flatbread with Bacon and Tomatoes

Taco Dip

Quiche

As well as  the desserts ...
Blueberry Cobbler served with Ice Cream

Brownies and Cheesecake bites

Some Danish Cookies I'd made for the talks I was giving at the Eastpoint and Carrabelle libraries this week.

 There was another dessert brought, but I didn't get a picture of it.
So that's it for this month, can't wait to see what gets brought next month. 

This is going to be held the second Monday of every month from now on. 

Hot Chocolate Pudding #BakingBloggers

A few months back I shared a recipe for Master Mix and said I'd tell you all about one of my all time favorite recipes using this  Master Mix. 
Life got in the way and tripped me a few times since then, and I kept meaning to make it, but again, I'd put it off and put it off, and, well,  you get the drift.

I joined a group called Baking Bloggers a few months ago, and every month we have a challenge.
I kinda like challenges, so long as they're the baking kind.  I know how to rise to an occasion then.
So this month the challenge was Baking with Small Appliances. 

Well, my mind went immediately to Crock Pots, but I've made cakes before in Crock pots and while I knew I could do it again, I wanted to try my hand at using a toaster oven.  I recently got one, and hadn't used it.

And I've been craving this dessert for a very long time, a really long, long time.  as in years?  I'm not totally crazy about chocolate cake.   I do make a killer chocolate cake though, however I go weak in the knees when I'm faced with warm chocolate desserts. 
I swoon, I beg, I have even been known to lick the plate, and the serving dish and the serving spoon and...

Sorry, I got carried away a little there.

I made a couple of small servings, cause as I said I'm powerless when it comes to a warm chocolate cake with sauce, or in this case a warm chocolate pudding. sigh

Powerless, with the inability to say no to a second helping or a third, oh heck, I'll just eat the whole thing kind of mindset. 

This chocolate pudding makes its own sauce, and while you can serve it plain, it tastes really good with a dollop of whipped cream on top.
 

Yield: 4-6 servingsAuthor: Sid's Sea Palm Cooking

Chocolate Pudding Cake

prep time: 5 minscook time: 40 minstotal time: 45 mins

This is a great dessert to whip up in a hurry and tastes magnificent with a dollop of whipped cream on top or some ice cream.

ingredients:

1 cup Master Mix

1/3 cup sugar

4 tbsp cocoa

1/2 cup chopped pecans or walnuts - optional

1/4 tsp. ground cinnamon

1/3 cup milk

1 teaspoon coffee extract
1/4 cup chocolate chips - totally optional

Topping:

1/2 cup brown sugar

3 Tbsp. Cocoa Powder

1 1/4 cup water

instructions:

Preheat oven to 350 degrees.  Grease a 6x8 inch pan, set aside.

Stir sugar, cocoa, cinnamon and nuts into mix.

Stir in milk and coffee extract and beat for 3 minutes

Spread out in greased pan.

Mix cocoa, sugar and water and bring to a boil. 

Pour over the contents of the pan.
Bake for 40 minutes and serve with the sauce that forms beneath it.
Note: You can increase the water by about 1/4 cup if you want more sauce. Leave out the nuts if you like but do add the chocolate chips for an additional chocolate charge. 

Created using The Recipes Generator

• Air Fryer Cheesy Vegetable Tart from Karen's Kitchen Stories
• Crockpot Sour Cream Pound Cake from Our Good Life 
• Hot Chocolate Pudding from Sid's Sea Palm Cooking 
• Instant Pot Carrot Snack Cake from Food Lust People Love 
• Jam Cheesecake from A Day in the Life on the Farm 
• Slow Cooker Reeses Cake from Cookaholic Wife 
• Strawberry Sandwich Toaster Cake from Sneha's Recipe 

First Monday Favorites - July - 20

It's time for First Monday Favorites again.

I don't know about you but June was a busy month for me.   I managed to bake and cook a few new dishes, finished off my newest cookbook  Nibbles and Bites (which is now released as of yesterday), got a good bit started on another cookbook featuring shrimp recipes, which will be an ebook only for right now.  sigh
And...
I can't wait to share next month, cause it's gonna be good.  I'll be competing in a Crab Cake Cookoff as well as giving two talks at local libraries about my first cookbook, Hygge - Danish Food and  Recipes.  I'll even be making and sharing some baked goods from both cookbooks.   I think this month is gonna be busy.

But for now, I didn't have to think real hard on my favorite post from last month.   It was my entry for the Baking Bloggers challenge and I'm almost sorry I made it.   I used to buy these in Denmark, they were one of my three favorites while living there and I've wanted to recreate them for a long time.  I'm talking Napoleonskager.

Also known as cream slices in England or diet killer in my case. sigh. I'm actually kinda sorry I made them, cause now I know how easy they were, I'll be making them any chance I get from now on. 

An InLinkz Link-up