I’ve been busy :-). You already know that I’m writing social media content for a marketing company’s food related client(s) and now they’ve up’d the ante and put me on contract to write for them, every month until September! Plus last week they’ve scored yet another food related client! YAY! I’m totally loving it, but it means even less time for blogging, boo. These days my mind is filled with possible posts and brand related photography for their posts and not mine…and then last week my recipe testing gig also started up again and I’ve been working hard at testing recipes for my recipe developer client. But I’m not complaining, just letting you know that I may not be by to comment on every post you make but I do read them (in the middle of the night) so know that I’m out there thinking of you ;-).
And my food styling is still going on, last week I actually styled (not assisted) for a shoot for my old (boss, friend, neighbour, Kim) and it was fantastic! Here’s a photo of the photographer and Kim as we wait for an approval for the shot from the client (not at the shoot).
Temperatures in Toronto and the cottage have been on the cooler side but it’s been incredibly humid; for example one day last week we had 98% humidity! That’s what we call close, one would comment that “it feels very close today.” I’m still not complaining because it’s not -25C and it’s not snowing…yet. But it does feel close!
We had a friend over for dinner and I wanted a refreshing starter for our dinner so I came up with this tasty soup. I know I’ve already posted about a chilled melon, kiwi and prosciutto soupbefore but this one is different. For vegetarians, I suggest you use feta instead of prosciutto for the saltiness.
Chilled Honeydew Melon Soup with Crême Fraiche and Prosciutto and frozen melon balls
- 800 g honeydew melon
- 1/2 cup Greek yogurt
- 1 tbsp lime juice
- 75 g cucumber
- Mint to taste
- 1 large basil leaf
- 3 tsp Crême fraiche
- Frozen melon balls
- 1 slice prosciutto, crispy fried
- Place all ingredients except the crême fraiche, frozen melon balls and prosciutto into your blender or immersion blender container and process until smooth.
- Refrigerate until ready to serve.
- Make tiny little melon balls with a very small melon baller like this. Place on a piece of parchment and freeze for several hours.
- Garnish with frozen melon balls and crumbled crispy fried prosciutto or crumbled feta.
- Our melon was very sweet so we didn’t need to sweeten it further, but you may use honey to taste.
- Vegetarians should replace the prosciutto with a very salty feta to get a similar profile.
- Vegans could get a similar profile replacing the prosciutto with chopped sun-dried olives.
- The frozen Mellon balls were made with this tiny melon baller