Today I have a little announcement to make, a change in my life which will affect in certain ways the content of Masala Herb too, but I believe this changes will be of a good nature and you will be all getting something out of this. A fact is that soon the monsoon season is arriving and starting in Goa, for that (and a few more) reasons I will be moving till the end of the rains to Austria, Europe. First I ll be going alone, with my other half staying in Goa, assisting me from the tropics. I won’t be able to give out beforehand the dates of my tiny little move and environment change, but you will be all getting to know for sure when it is happening here and on Twitter.
The rainy season in Goa is not much of a highlight in a culinary point of view and in fact it is difficult to provide you all with quality content when it is raining buckets of cats and dogs continuously, plus if there are no healthy quality foods available in the markets its even a bigger challenge. Remember some of my first posts? Then you will know what I mean…
-> Get the free Masala Herb Newsletter
Don’t misunderstand me! I love the rainy season, it’s comforting, and cosy and the best thing, are the wild thunderstorms when you are sitting in a warm, lovely home. sigh.. I am going to miss it for sure and I wish I could relax a few months at home like that, but after 4 years I ll be going back to Europe for the most gorgeous Austrian mountain season in the year, to catch up with the hottest trends in food culture here around, but I ll keep on introducing you to exotic/unknown ingredients and of course I ll keep on posting Indian recipes as well as French recipes. The later one will be exclusively provided by my mother who will be joining the Masala Herb “Team”.
Yep, I realized we are already a family team, with my husband providing his ancestors knowledge and interesting info’s of Goas Food culture and my mum will be providing insider knowledge for the french cuisine department. Of course I am the Austrian food chef professional and the master of global fusion cooking, you agree, right? 😉
So brace yourself, YOU are going to love it, I promise you!
To give you a taste of whats going to come up here in the coming months, I have prepared one of my favorite soup Starters. Its not just a simple liquid savory meal, but a surprisingly cooling summer soup. You read well, its not a heart warming soup but a cold soup! Surely some of you might know the Spanish Gazpacho soup, which is the most famous cold soup out there in the world, but not many of us know the possibility of different flavors and top 5 star cold soup dishes. I came across this little wonder, through my hotel management years in Austria, so this recipe was provided by our teacher back then. The version I am sharing with you all here today, was a bit modified here and there, but all in all I kept it pretty much intact and true to the original recipe. I am thrilled to introduce you to an interesting, taste buds pleasing experience, The Orange Tomato soup with Mozzarella!
- 4 medium sized Tomatoes
- 2 big Oranges
- 1 Tbs Olive Oil
- 1 Tsp Tabasco Sauce
- pinch Salt
- pinch Pepper
- pinch Chilli Flakes
- ½ fresh Buffalo Mozzarella Ball
- Garnish with Basil leaves
- Start by keeping a pot of water on the heat and once it is boiling add the Tomatoes in, so that they can blanche a minute long. The peeling should be easy once cooled down.
- Press the Oranges to get a pulpy juice and smash or blend the Tomatoes to a juice. Mix Orange and Tomato juice together.
- Season the mixture with Olive Oil, Salt, Pepper, Tabasco Sauce and Chilli Flakes and mix well. Keep the soup to cool for 50 minutes. Just before serving mix it all well through again, and prepare to cut the mozzarella sticks to add into the soup bowl. Fill it with the cold soup and garnish with Basil leaves.
- Serve chilled!