We tried making this edamame dumplings recipe this week and it was a total hit. I blitzed the spices and edamame in my blender, but it was a poor substitute for a food processor. Next time, I’d probably use my hand blender to mash the beans up. I can see this recipe (and the sauce) becoming an entertaining staple for us. May try steaming them next time too - though the crispy outside was pretty delicious!

Boyfriendly rating: 5/5 “Really good, even without meat”

I’ve had this recipe bookmarked from Simply Recipes for a long time and finally made it over the weekend. My only regret? Not making it sooner. This recipe is a.maz.ing.  You probably have all of the ingredients just hanging out in your fridge and cupboard: milk, eggs, rice, sugar.  Just add a bit of elbow grease for stirring the rice and you’re set.

I omitted the raisins because well…  I hate raisins in desserts.

This is a keeper recipe for us.  Sometimes it seems the easier the recipe, the better it tastes!

Boyfriendly rating: 5/5

The Boyfriendly Cooking hiatus is over! Hurrah!

The boyfriendly household is expecting a long-term dinner (breakfast and lunch) guest arriving in September. That’s right, we’re cooking for three (and a hungry orange tabby). Suffice to say, foodblogging fell a bit to the wayside for several months, but now I’m back and hungry!

To get back into the swing of things and celebrate the start of spring and chilled soups (mmm!) I decided to make Gordon Ramsay’s avocado and cucumber soup that was featured on Canada AM last week. A previous attempt at avocado soup did not have great results, but I was willing to give Gordon’s recipe a shot. It was much more refreshing than the Ace Bakery version I had previously made.

Boyfriendly rating: 5/5

Gordon Ramsay’s avocado and cucumber soup
Ingredients

• 2 large cucumbers, abut 14 oz each, chilled
• Juice of 1 lemon
• 2 ripe avocados
• 2 tbsp strained plain yogurt
• 1 tbsp Worcestershire sauce
• Sea salt & black pepper
• ½ red onion minced
• 1 plum tomato, seeded & minced
• 1 tbsp olive oil, plus extra to drizzle
• 3-4 basil leaves, finely shredded

Directions

Peel the cucumbers, quarter lengthwise, and remove the seeds. Dice a quarter and set aside for the garnish. Roughly chop the rest, place in a blender with half the lemon juice, and whiz until smooth.

Halve, pit, and peel the avocados. Mince one avocado half to use for the garnish. Squeeze over a little lemon juice and set aside with the diced cucumber. Tip the rest of the avocados into the blender.

Blend the avocados with the pureed cucumber, strained plain yogurt, and Worcestershire sauce until very smooth. Season generously with salt and pepper, and add lemon juice to taste. Chill until ready to serve.

For the garnish, combine the diced cucumber and avocado with the red onion and tomato. Toss with the olive oil and shredded basil.

Taste the chilled soup for seasoning and add a splash of cold water if it is too thick. Pour into four chilled bowls and spoon the garnish into the center. Add a drizzle of olive oil and grind over a little pepper to serve.