Spring soup with salmon, mushrooms, broccoli, spinach and corn

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration

So, what do we have here? A soup recipe in May, no correction in almost-summer? Let me explain myself. Some places on this planet (hot Greece is excluded, where everyone is wearing shorts and flip flops by now) don't have the luxury of warm spring weather yet. Which is translated in bipolar weather behaviors, with days that it( aka the weather) believes that it lives in the absolute spring dream and with other days that it starts crying for hours and we soak rain and mid-February-style cold. In such "hostile" enviroments, soups are still permitted and even imposed. Well the following one is one of my favorites. It definitely belongs in the tea-soup, which means that you can see through the soup until the bottom of the bowl. And it might be colored water with floating particles, but that doesn't mean that it lacks flavor. 

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration (2)

Ingredients (2 servings)

:: 300 gr. raw salmon fillet

:: 200 gr. smoked salmon

:: 1 broccoli

:: 300 gr. spinach

:: 10-15 mushrooms (I used a variety of brown mushrooms)

:: 1 whole corn

:: white wine (optional)

:: onion, garlic, dill, salt, ground pepper

Procedure:

The procedure for soups that include green vegetables, is very simple, at least for a me, as I don't want to overcook them so that I keep as much as nutrinal value included.

Initially chop the mushrooms and let them soak in a bowl of warm water for half an hour. While the mushrooms do their thing, sauté the chopped onion and garlic and then add the raw salmon in pieces. Pour somewhite wine and when the alcohol evaporates, add -the colored now- water in which the mushrooms soaked. Add the corn in pieces, season with salt and ground pepper and let it boil for 10 minutes. Then add the broccoli tassels, mushrooms, spinach and dill in this order and with a difference of 2-3 minutes each ingredients from the next one. Your goal is to have your vegetables cooked, but still vibrant green.

Serve with some filets of smoked salmon and fresh dill and enjoy while it's still warm (but not hot hot). Bon appetit!

Spring soup with salmon, mushrooms, broccoli, spinach and corn

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration

If you still carve for a hot meal try my favorite colorful stew with cabbage feta rolls and soft boiled eggs or these amazing cuttlefish with spinach

Credits | Author & Photos: Debbie Kortes

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

The Visualized-in-Omelette Brain Slice

4 omelettes visualizing the brain's lobes

Last month, I don't know if I mentioned it but, I was in a secret mission to the Hummingbird islands, trying to solve mystery around the identify of the Cheerful Dragon Gunslinger, as the locals call him. Such a long story. So in this mission, I came to be in the uncomfortable situation to impress the touchy-feline-owner of an infamous bar with something that hadn't ever tasted in his 6 previous lives. If he would licked his whiskers, he would meow me an ultra confidentia(h)azardous clue, crucial for my investigations. And as I was brainstorming, BAAM, the idea popped into my mind. The bar was called "food for thought". I thought, why not cook the "food for thought " itself? But, literally?

To understand this dish I will set up a little neurological background for you. Don't give up now, you will like the result. So, initially, the brain has four lobes and many other structures. Each of the 4 lobes controls some very basic awareness functions. All 4 are located just below the skull, all around our brain area. These lobes are:

  • the frontal lobe (the area just behind your forehead )
  • the parietal lobe (the area at the top of the head )
  • the occipital lobe (the area above the your neck )
  • and the temporal lobe (the area above your ears )

Then I chose a very basic function, adjusted by each lobe. I made a little omelet representing the shape of each lobe, which was made by ingredients that improve that function that I chose from each lobe. So each lobe- omelet is made y ingredients that improve this lobes performance if eaten, right ?

The frontal lobe is responsible for concentration and memory. So I tried to cook something that will enhance these functions. "Food for thought" for real. :) One of parietal lobe's main functions is the pain's perception regulation. So I chose ingredients that would diminish the sensation of pain. In the occipital lobe there is the primary visual center, the area that processes all visual information from our eyes. So, for this I worked with food that improves vision. And finally, the temporal lobe contains the primary auditory center, same optical center, only this process all the information coming out of our ears . As you can imagine I chose ingredients that enhance hearing.

4 omelettes visualizing the brain's lobes, the ingredients

The materials for the 4 small omelets that will come together to show a culinary or visualized side section of brain are:

  • for the frontal lobe - better concentration & memory : olive oil, garlic, chilli and egg white (to unite all materials )
  • for the parietal lobe - less pain : cabbage, almonds and egg yolk
  • for the occipital lobe - better vision : sweet potato, carrot, nuts and egg yolk
  • and for the temporal lobe - better hearing : salmon, peas, red pepper, grated cheese, tomato sauce and egg white

( I know that many of the upper ingredients have multiple action, eg the salmon is great for vision too. However, I decided to use only once each ingredient to keep things clear. )

(1): frontal lobe, (2): parietal lobe, (3): occipital lobe and (4): temporal lobes

(1): frontal lobe, (2): parietal lobe, (3): occipital lobe and (4): temporal lobes

Above you see the four lobes omelets, ready and cut to resemble lobes' sections from the side. Can you guess which part is which?? Let me help you.
The pure white garlicy and chilly ( 1 ) goes to the frontal lobe for better concentration and memory. The bright green of the (2 ) reduces the sensation of pain, so the parietal. The riot of orange in ( 3 ) gives you eagle eyes, so occipital and finally the fiery red (4 ) of the temporal promises better hearing .

4 omelettes visualizing the brain's lobes, the food for though omelet

The pieces came together and if you followed the flow of my thoughts, I bet that you can definitely see a mouthwatering "food for thought" dish and a colorful brain's slice.


This was my attempt to visualize that phrase and was so fun trying too. Only the fact that I combined two of my great loves, neurobiology and cooking, gives me great satisfaction. :)

4 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Smoked salmon sandwich with cucumber & butter

smoked+salmon+sandwich+(1).jpg

So. Back I am, back from Easter holidays and back to uni and work too. Back to reality in general. And although many stories are waiting to be told -all stored well in the old, wooden shelves of my brain-, I will show to you now the best by far way to eat smoked salmon. You simply can't imagine how butter and smoked salmon work together. Go ahead, learn the secret.

smoked+salmon+sandwich+%25283%2529.jpg

Ingredients

:: smoked salmon thin slices

:: bread

:: cucumber

:: butter (prefer an animal one, for a richer flavor)

:: scallions

:: dill

(Super easy) Procedure

Slice the bread, spread the butter, cut slices of cucumber & salmon. Add slices of scallion and dill on the top.

smoked+salmon+sandwich+%25282%2529.jpg

Cheers for the most easy peasy lemon squizy mouthwatering salmon sandwich. Bon appetite!

8 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!