Showing posts with label soups and stews. Show all posts
Showing posts with label soups and stews. Show all posts
Well, I think March is going out like a Lion. We have had a few miserably wet and cold days this week. Soup days I call them. Days when you just can't seem to get warm. Brrrr . . . the damp it gets right into your bones.
We've been doing our spring cleaning as well, sorting out cupboards and such, so quick and easy meals have been the order of the day these last couple days. Something warming and quick and easy like this delicious Cauliflower Chowder!
Delicious with the addition of some chopped carrot, celery, onion and garlic . . . the vegetable all left chunky. It's surprisingly quite filling when served with some crusty rolls.
A bit of bacon crumbled over the top is a nice final touch, along with some chopped parsley. I also like to add a grating of strong cheddar cheese, coz I'm a glutton like that you know . . .bacon and cheese are final touches that turn even the simplest meals into a feast!
*Cauliflower Chowder*
Serves 4Printable Recipe
A creamy delicious chowder for those early spring days when the cold wind still leaves a chill in the air!
4 slices of streaky bacon diced
2 TBS butter
2 cloves of garlic, peeled and minced
1 onion, peeled and diced
2 carrots, peeled and diced
2 stalks of celery, diced
35g of plain flour (1/4 cup)
900 ml of chicken broth (4 cups)
225ml of milk (1 cup)
1 medium to large head cauliflower, chopped roughly
1 bay leaf
fine sea salt and freshly ground black pepper to taste
a small handful of fresh flat leaf parsley , chopped
Heat
a large pot over medium high heat. Add the bacon and cook, stirring
occasionally, until crispy and brown. Remove with a slotted spoon and
set aside to drain on some paper towels. Add the butter, along with the
garlic, onion, carrots and celery. Cook, stirring, over medium low
heat, until tender, about 3 to 4 minutes, without colouring. Whisk in
the flour and cook for about a minute.
Gradually whisk in the chicken broth and milk. Whisk constantly until the mixture thickens slightly. Stir in the cauliflower and bay leaf. Bring to the boil, then reduce to a low simmer and cooil the cauliflower is tender, about 15 minutes. Season to taste with some salt and pepper. You may thin the chowder with a bit of stock or milk if you feel it is too thick. Serve hot, ladled into heated bowls, with the crispy bacon bits and parsley sprinkled on top.
Note: I like to grate a
bit of fresh cheddar on top of mine before I add the parsley and bacon.
It's not necessary, but adds a lovely touch and another depth of
flavour. Gradually whisk in the chicken broth and milk. Whisk constantly until the mixture thickens slightly. Stir in the cauliflower and bay leaf. Bring to the boil, then reduce to a low simmer and cooil the cauliflower is tender, about 15 minutes. Season to taste with some salt and pepper. You may thin the chowder with a bit of stock or milk if you feel it is too thick. Serve hot, ladled into heated bowls, with the crispy bacon bits and parsley sprinkled on top.
Some tasty tips - Chop your vegetables coarsely so that you have a mix of hearty textures in the soup. I always like to mash it lightly just before serving, so that you get an added density, but you still have lots of bite worthy chunks. This is a great low carb soup for those who are into that sort of thing!
Saint Patrick's Day is coming up just a week from Monday, and I was recently challenged by Ocado's Irish Shop to take the Saint Patrick's Day Feast Challenge, by coming up with a celebratory 3 course feast for four, for £50 or less. Something which was not only a bit innovative, but also simple and easy enough for loyal Ocado fans to replicate at home.
Initially I had the idea in mind to do a simple vegetable broth soup, with colcannon filled steamed dumplings as a starter, followed by a Boiled Bacon and Cabbage Lasagne for the main, and a dessert using Bailey's Irish Cream. I did test recipes of both the starter and main, but in all truth, I felt they were a bit too stodgy and . . . yes, a bit time consuming and fiddly. So I went back to the drawing board and this is what I came up with. I think my feast embraces some Irish ingredients which are unique to Ireland and delicious, and yet at the same time the menu maintains the simple integrity of what makes a St Patrick's Day Feast . . . well . . . a St Patrick's Day Feast!! (Somehow I don't think Saint Patrick would have quite embraced a Boiled Bacon and Cabbage Lasagne. )
♣♣STARTER♣♣
A St. Patrick's Day Salad of Apple Dressed Pears
with Cashel Blue Toasties
♣♣MAIN COURSE♣♣
An Irish Stew of Beef and Guinness
Irish Colcannon
Whole Wheat Soda Bread and Butter
(Using the bread you didn't need for the starter)
♣♣DESSERT♣♣
Flourless Chocolate Cake
Vanilla Bean Ice Cream
Bailey's Irish Cream Chocolate Sauce
Of course there will be lots of Bailey's leftover for your guests to enjoy over ice after dinner while you just sit around and play the fiddle, sing Irish Songs, Step Dance and talk about Leprechauns and Pots of Gold.
*A St Patrick's Day Salad of
Apple Dressed Pears with Cashel Blue Toasties*
Apple Dressed Pears with Cashel Blue Toasties*
This lovely salad makes the perfect first course with it's lovely green colours for St Patrick's Day. The tart flavour of
the cooking apple shines through in the dressing without being
overpowering and goes very well with the savoury crunch of the toasted
walnuts and the sweetness of the pears. The lovely Cashel blue cheese toasts
are it's crowning glory, and add just that extra special touch.
4 baby gem heads, washed and leaves separated, the larger ones torn into smaller pieces
4 thin slices of Irish Brown Soda Bread
75g of mild cheddar cheese, cut into small cubes (3/4 cup)
75g of Irish cashel blue cheese, cut into small cubes
2 ripe dessert pears
dash of lemon juice
100g of whole walnuts (A scant cup)
DRESSING:
1 cooking apple, peeled, cored and cut into small chunks
1 shallot, peeled and finely chopped
1 tsp liquid honey
1 TBS cider vinegar
salt and freshly ground black pepper to taste
1. Heat a TBS of the oil in a small skillet and cook the shallot and apple in it, stirring, until golden. Remove from the heat and put into a blender along with the other dressing ingredients. Blitz until smooth. Check for seasoning, adjust if necessary, and set aside.
2. Cut each slice of soda bread in half and toast under the grill on one side only. Mix the cubes of cheese together and then divide amongst the slices of bread and toast under the grill until the cheese is all melted and bubbling and starting to brown just the slightest. Take out and set aside.
3. Toast the walnuts in a dry pan for about 30 seconds.
4. Peel, core and slice the pears. Toss the sliced pears with a dash of lemon juice to help keep them from turning brown. Toss the pears with the lettuce leaves, toasted walnuts and apple dressing. Divide amongst four chilled plates, garnishing the top of each with two slices of the cheese toasts.
Serves: 4 people
Prep Time: 15 minutes
Cooking Times: 10 minutes
Printable Recipe
2 TBS canola or sunflower oil
4 TBS plain flour
1 1/2 pounds of lean stewing steak, trimmed and cut into 1 inch cubes
3 medium onions, peeled and chopped
1 TBS tomato puree
450ml of beef stock (2 cups)
225ml of Guinness (1 cup)
1 TBS raisins, chopped
1/2 tsp caraway seeds
salt and black pepper to taste
2 large carrots, peeled and cut into 1/2 inch slices on the diagonal (about 1 cup)
2 medium parsnips, peeled and cut into 1/2 inch slices on the diagonal (about 1 cup)
2 small to medium turnips, peeled and cut into 1/2 inch cubes (about 1/2 cup)
a small handful of coarsely chopped fresh flat leaf parsley.
1. Season
the cubes of beef with some salt and pepper and toss with the flour.
Heat half the oil in a heavy based stove top casserole, over medium high
heat. Add half of the beef. Brown well on all sides and then scoop
out to a bowl. Add the remaining oil and the remaining cubes of
beef. Repeat until all of the beef is browned.
2. Return the beef to the pan along with the onions, turn down the heat to medium. Cook, stirring occasionally, for about five minutes, or until beginning to soften without browning. Stir in the tomato paste, stock and Guinness, scraping the bottom of the pan to loosen any browned bits. Stir in the raisins, caraway seeds and season with salt and pepper.
3. Bring to the boil and then reduce to a simmer. Cover tightly and simmer for one hour, stirring occasionally.
4. At the end of that time, remove the lid, bring to the boil and then cook for about 45 to 50 minutes at a fast simmer, again stirring occasionally.
5. Add the vegetables, cover tightly, reduce the heat to low and cook for half an hour. Remove the lid and bring to the boil. Cook for 5 to 10 minutes until the vegetables are fork tender. Sprinkle with parsley and serve. Pass the soda bread for sopping up all of that delicious gravy!
Serves: 4
Prep Time: 30 minutes
Cook Time: 3 hours, approximately
Printable Recipe
*Colcannon*
I can remember reading a story once about a big rough and ready Irish family. They had this for supper and it was set in a big bowl in the middle of the table, a large crater scooped into the middle and filled with melting butter. They all sat around and scooped into it, eating it together with scraps of freshly baked crusty bread. It sounded so delicious. It is delicious, truly and so very easy to make. We might not sit around scooping it up with chunks of bread now, but a dip in the middle filled with melting butter is still a pretty tasty thing to do.
1 pound cabbage, finely chopped
7 to 8 fluid ounces of milk or cream
2 small leeks or green spring onion tops, chopped
2 pounds potatoes, peeled and cut into chunks
salt and freshly ground black pepper
a pinch of ground mace
4 TBS melted butter
1. Cook the cabbage in a large pan of boiling salted water until very tender. Drain well and keep warm.
2. Put the milk or cream in a small pan with the leek or spring onion and simmer until soft. Set aside and keep warm.
3. Put the potatoes in a saucepan and cover with salted water. Bring to the boil and then simmer until cooked through and they can be pierced easily with the tip of a knife or the tines of a fork. Drain well and then place back on the warm burner, giving them a good shake to dry them out. Mash well. Mix in the leeks and enough of the milk or cream to give it a creamy consistency. Add the cabbage and season with salt, pepper and mace. Drizzle with the melted butter and serve.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Printable Recipe
For the cake:
225g of semi sweet chocolate, chopped (8 ounces)
113g of dark chocolate, chopped (4 ounces)
225g of butter (1 cup)
255g of caster sugar (1 1/4 cups)
6 large free range eggs, separated
For the Sauce:
60ml of heavy cream
60ml of Bailey's Irish Cream
113g of semi sweet chocolate, chopped
6. Dust the cake with icing sugar and cut into wedges to serve. Top each serving with a scoop of the vanilla bean ice cream. Spoon a portion of the warm chocolate sauce over top of each and serve immediately.
Prep Time: 20 minutes
Cook Time: 60 minutes, plus 4 hours for chilling
Printable Recipe
As with any challenge, there is a prize involved, a trip to Ireland. (It's on my bucket list of things to do before I die.) All of the Feasts entered in the challenge will be judged by a a panel of esteemed Judges:
Orla Broderick
Orla Broderick is a freelance food writer who lives in Dublin. After a degree in HOme Economics, she worked as a writer for BBC Good Food magazine for five years before deciding to specialize in creating recipes and preparing food for television. Orla has worked on many highly regarded productions, mainly for the BBC, but also for the first series of Masterchef Ireland. She is also the author of several cookbooks, as well as working with a number of high profile chef's on their own publications. She is also a contributing editor to the Bridgestone Irish Food Guides.
Andy McFadden
Andy McFadden was born in Ireland and from a young age was very passionate about great food. He endeavoured to make a career out of this passion. Working his way through some of the best restaurants in Ireland and on the continent, he gained a wealth of knowledge and skills that are still with him to this day, a culinary trail which inevitably took him to London, where he took up the position of chef de partie at the two Michelin starred, Pied a Terre. Andy now holds the top position at sister restaurant, L'Autre Pied, where he is showcasing his star quality and preparing creative, innovative and delicious dishes.
Wish me luck, and a Very Happy Saint Patrick's Day to you all!!
1 TBS cider vinegar
salt and freshly ground black pepper to taste
1. Heat a TBS of the oil in a small skillet and cook the shallot and apple in it, stirring, until golden. Remove from the heat and put into a blender along with the other dressing ingredients. Blitz until smooth. Check for seasoning, adjust if necessary, and set aside.
2. Cut each slice of soda bread in half and toast under the grill on one side only. Mix the cubes of cheese together and then divide amongst the slices of bread and toast under the grill until the cheese is all melted and bubbling and starting to brown just the slightest. Take out and set aside.
3. Toast the walnuts in a dry pan for about 30 seconds.
4. Peel, core and slice the pears. Toss the sliced pears with a dash of lemon juice to help keep them from turning brown. Toss the pears with the lettuce leaves, toasted walnuts and apple dressing. Divide amongst four chilled plates, garnishing the top of each with two slices of the cheese toasts.
Serves: 4 people
Prep Time: 15 minutes
Cooking Times: 10 minutes
Printable Recipe
*An Irish Stew of Beef and Guinness*
A
hearty stew made with lean cubes of stewing steak, carrots, parnips,
turnips and onions, cooked in a delicious Guinness gravy until
delciously fork tender. Plan ahead as this takes a good 2 1/2 to 3
hours to cook, but then again the best things in life are worth waiting
for. This is delicious served with steamed baby new potatoes, or for St. Patrick's Day delicious mounds of buttery Colcannon.
2. Return the beef to the pan along with the onions, turn down the heat to medium. Cook, stirring occasionally, for about five minutes, or until beginning to soften without browning. Stir in the tomato paste, stock and Guinness, scraping the bottom of the pan to loosen any browned bits. Stir in the raisins, caraway seeds and season with salt and pepper.
3. Bring to the boil and then reduce to a simmer. Cover tightly and simmer for one hour, stirring occasionally.
4. At the end of that time, remove the lid, bring to the boil and then cook for about 45 to 50 minutes at a fast simmer, again stirring occasionally.
5. Add the vegetables, cover tightly, reduce the heat to low and cook for half an hour. Remove the lid and bring to the boil. Cook for 5 to 10 minutes until the vegetables are fork tender. Sprinkle with parsley and serve. Pass the soda bread for sopping up all of that delicious gravy!
Prep Time: 30 minutes
Cook Time: 3 hours, approximately
Printable Recipe
*Colcannon*
I can remember reading a story once about a big rough and ready Irish family. They had this for supper and it was set in a big bowl in the middle of the table, a large crater scooped into the middle and filled with melting butter. They all sat around and scooped into it, eating it together with scraps of freshly baked crusty bread. It sounded so delicious. It is delicious, truly and so very easy to make. We might not sit around scooping it up with chunks of bread now, but a dip in the middle filled with melting butter is still a pretty tasty thing to do.
1 pound cabbage, finely chopped
7 to 8 fluid ounces of milk or cream
2 small leeks or green spring onion tops, chopped
2 pounds potatoes, peeled and cut into chunks
salt and freshly ground black pepper
a pinch of ground mace
4 TBS melted butter
1. Cook the cabbage in a large pan of boiling salted water until very tender. Drain well and keep warm.
2. Put the milk or cream in a small pan with the leek or spring onion and simmer until soft. Set aside and keep warm.
3. Put the potatoes in a saucepan and cover with salted water. Bring to the boil and then simmer until cooked through and they can be pierced easily with the tip of a knife or the tines of a fork. Drain well and then place back on the warm burner, giving them a good shake to dry them out. Mash well. Mix in the leeks and enough of the milk or cream to give it a creamy consistency. Add the cabbage and season with salt, pepper and mace. Drizzle with the melted butter and serve.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Printable Recipe
*Flourless Chocolate Cake*
served with Vanilla Ice Cream and a Bailey's Chocolate Sauce
You
will want to make the cake for this the day before. It needs several
hours in the refrigerator to set up properly for cutting. (I like to leave it overnight.) It's rich and
delicious. Top with a scoop of really good Vanilla ice cream and a
spoonful of Bailey's Chocolate sauce for the perfect finish.
You will also need a tub of good Vanilla Bean Ice cream
1. Preheat your oven to 170*C/325*F/ gas mark 3. You will need a 9 inch springform pan. Remove the bottom and then place a large square of parchment paper over this bit. Replace the ring around the bottom and clamp on, making sure that the parchment paper is clamped in place. Butter the paper lined bottom of the pan and the sides. Set aside on a baking tray.
2. Melt the chocolate and butter in a glass bowl placed over a pan simmering water, without allowing the water to touch the bottom of the bowl. Stir as it melts, until the mixture is completely melted and smooth. Remove from the pan and whisk in the sugar. Pour into a larger bowl and beat in the egg yolks one at a time, beating constantly.
3. Beat the egg whites until stiff using a scrupulously clean beaters. Fold these into the chocolate mixture, carefully to combine, working gently and not whisking. (You want to keep the mixture airy.) Pour into the prepared pan.
4. Bake in the preheated oven for 1 hour. The cake will rise dramatically and fall drastically when it is removed from the oven. That is ok. It's supposed to happen. Allow to cool to room temperature on the countertop then place in the refrigerator to chill for at least 4 hours before removing the sides of the springform pan.
1. Preheat your oven to 170*C/325*F/ gas mark 3. You will need a 9 inch springform pan. Remove the bottom and then place a large square of parchment paper over this bit. Replace the ring around the bottom and clamp on, making sure that the parchment paper is clamped in place. Butter the paper lined bottom of the pan and the sides. Set aside on a baking tray.
2. Melt the chocolate and butter in a glass bowl placed over a pan simmering water, without allowing the water to touch the bottom of the bowl. Stir as it melts, until the mixture is completely melted and smooth. Remove from the pan and whisk in the sugar. Pour into a larger bowl and beat in the egg yolks one at a time, beating constantly.
3. Beat the egg whites until stiff using a scrupulously clean beaters. Fold these into the chocolate mixture, carefully to combine, working gently and not whisking. (You want to keep the mixture airy.) Pour into the prepared pan.
4. Bake in the preheated oven for 1 hour. The cake will rise dramatically and fall drastically when it is removed from the oven. That is ok. It's supposed to happen. Allow to cool to room temperature on the countertop then place in the refrigerator to chill for at least 4 hours before removing the sides of the springform pan.
5. Make the chocolate sauce just
prior to serving the cake. To make the chocolate sauce, gently heat the
cream, Bailey's and chopped chocolate together in a small saucepan over
low heat, until the chocolate is completely melted and the mixture has
thoroughly amalgamated.
6. Dust the cake with icing sugar and cut into wedges to serve. Top each serving with a scoop of the vanilla bean ice cream. Spoon a portion of the warm chocolate sauce over top of each and serve immediately.
Prep Time: 20 minutes
Cook Time: 60 minutes, plus 4 hours for chilling
Printable Recipe
As with any challenge, there is a prize involved, a trip to Ireland. (It's on my bucket list of things to do before I die.) All of the Feasts entered in the challenge will be judged by a a panel of esteemed Judges:
Orla Broderick
Orla Broderick is a freelance food writer who lives in Dublin. After a degree in HOme Economics, she worked as a writer for BBC Good Food magazine for five years before deciding to specialize in creating recipes and preparing food for television. Orla has worked on many highly regarded productions, mainly for the BBC, but also for the first series of Masterchef Ireland. She is also the author of several cookbooks, as well as working with a number of high profile chef's on their own publications. She is also a contributing editor to the Bridgestone Irish Food Guides.
Andy McFadden
Andy McFadden was born in Ireland and from a young age was very passionate about great food. He endeavoured to make a career out of this passion. Working his way through some of the best restaurants in Ireland and on the continent, he gained a wealth of knowledge and skills that are still with him to this day, a culinary trail which inevitably took him to London, where he took up the position of chef de partie at the two Michelin starred, Pied a Terre. Andy now holds the top position at sister restaurant, L'Autre Pied, where he is showcasing his star quality and preparing creative, innovative and delicious dishes.
Wish me luck, and a Very Happy Saint Patrick's Day to you all!!
I love food this time of year . . . I know I say that all year round, but this is the time of year that we really start to get stuck into comfort foods . . . winter warmers . . . rich soups, stews, casseroles and bakes.
Food that, with the exception of a few small prep details, pretty much cooks itself. Simple and wholesome ingredients, but let me tell you . . . more often than not there it nothing simple at all about the flavours! Most pack a very delicious punch!
I've always been the kind of person that has been able to put things together and come up with something satisfyingly delicious . . . things like this Chicken, Bacon and Leek Casserole I am showing you here today.
It's simple. It uses stuff you most likely have in your fridge, larder and freezer right now. It tastes fabulously delicious, and it basically cooks itself. I like to serve it with some fluffy mash.
The Toddster is a real mash lover. I like to cook some greens on the side as well, just for some colour and vitamins. Today it was sprout tops. I do hope you will give it a try., and when you do that you'll come back and tell me how much you loved it! It may not look very exciting, but dull this isn't!
*Chicken, Bacon & Leek Casserole*
Serves 4
2 stalks of celery
1 large carrot, peeled and slicedsalt and pepper to taste
Preheat the oven to 180*C/350*F/ gas mark 4.
Add the wine and chicken stock. Bring to the boil. Reduce to a simmer and stir in the flour/water mixture. Cook stirring until the mixture begins to thicken. Cover tightly and then transfer the casserole to the oven. Bake, covered, for about 45 minutes. Uncover and bake for 15 minutes longer, until the chicken and vegetables are very tender.
Serve hot with some mashed potatoes and crusty rolls.
Winter Warmer . . . Herbed Tomato and White Cheddar Soup, with Cheesy Croutes
Friday, 22 November 2013
I was recently sent a lovely hamper filled with goodies and asked to come up with a "Winter Warmer" recipe using some of them. There were so many things it would have been possible to come up with one recipe which would use them all, but I certainly can come up with more than a few different recipes using a variety of the ingredients.
The term "Winter Warmers" symbolized comfort to me, something we all long for and cling to when the cold weather hits and this challenge could not have come at a better time as this weeks thermometer has dipped down into single and minus digits! Brrr. . .
There is nothing nicer when the air gets cold than staying snug indoor by the fire. The cold temperatures inspire us to eat heartier and soups, stews and casseroles are the order of the day. When I saw the ingredients in the hamper I was immediately inspired to want to create a hand and heart warming soup.
There is nothing nicer to warm the soul on a chilly day than a nice hot bowl of soup. The Toddster he likes thick and creamy soups . . . I like chunky soups. Today his desires won out and I created him a delicious creamy Herby Tomato and White Cheddar Soup which I topped with some cheesy croutes to serve. The soup itself is a testimony to good store cupboard ingredients . . using things like tinned tomatoes (there are some really nice ones out there today) and stock pots. I used both the chicken stock pots and the herby stock pots to give the soup a lovely rich and herbed base.
I also used thinly sliced leeks. Leeks give soup such a wonderful flavour don't you think? The Toddster loves leeks in anything, except perhaps dessert! I added some sour cream and cheddar cheese to give it added depth and a creamy richness.
I topped it with some crunchy and buttery cheesy croutes. Not quite rarebits, but little buttery toasted topped with a mayonnaise, onion and cheese mixture which is then grilled until golden brown and bubbling. They added a lovely touch to the top of the soup and a brilliant presentation. (These croutes on their own and cut into smaller shapes before grilling make fabulous appetizer bites as well!)
Simple and easy enough to enjoy as a lovely light supper, but at the same time rich and flavourful enough to be used as a first course party dish. Enjoy!
*Herby Tomato and White Cheddar Soup*
with Cheesy Croutes
Note, if you are unable to get chicken stock pots, you can just replace the water in the soup with a good chicken stock, and add up to 3 TBS of fresh chopped herbs. I would use parsley, marjoram, and thyme. I would also add a broken bay leaf. Remove the bay leaf before pureeing.
I was recently sent a beautiful cookbook . . . Great Homemade Soup's, a cook's collection, by Paul Gayler. I am no stranger to Paul Gayler's cookery books. I already own three of them, and love them so I was really pleased to have been given the offer of this one. I knew I was in for a real treat and I was not disappointed.
In this gorgeously presented book Paul shares a comprehensive collection of over 100 of his most appetising soup recipes alongside recipes from guest chefs including Daniel Boulud, Antonio Carluccio, Chris and Jeff Galvin, Tom Kerridge, Atul Kochhar, Pierre Koffman and Susan Spicer.
It brings you through the whole range of soupery, from basic equipment and stocks, broths and consommes, smooth and creamy soups, hearty soups, traditional soups, exotic concoctions and chilled soups. There is something in this lovely book to suit any taste and budget, with clear and concise instructions and beautiful imagery.
Each recipe has a full colour and mouth watering photograph to accompany it (photography by Lisa Linder.)
I found the first chapter which included a brief introduction to soups, their classification, the equipment needed, some information on garnishes, accompaniments and soup toppings before detailing in step-by-step Masterclasses how to make perfect homemade soup stocks, the fundamental base to every good soup to be very informative and my favourite chapter. There was so much to learn about soup in there . . . and I like to think that you are never too old to learn something new.
Amongst the many soups on offer you will see such tasty delights as . . .
- Cauliflower soup with brie toasties
- Roasted pepper and aubergine soup
- Carrot, pineapple and ginger soup
- Jamaican pepper pot soup
- Soupe a l'oignon gratinee
And that's only the tip of the iceberg. Of course the proof of the pudding is always in the eating and I would never recommend a cookbook to you if I hadn't tried at least one of the recipes included. It was really difficult to make up my mind with this book as everything looked so delicious, but I finally narrowed it down to one.
I chose his recipe for Italian Wedding Soup. Not only did it look beautiful, but I had everything in the house that I needed in order to make it. I had never had Italian Wedding Soup before and I was keen to try something different.
The instructions were concise and easy to follow. Even though it was not something I had ever eaten, I knew exactly what I was supposed to do. None of the ingredients was outrageous or difficult to find. In fact I already had all of them in the house, although I did substitute Cavolo Nero for the lettuce, because that is what I had and what I thought would look prettiest, and I think food should be pretty don't you?
It went together beautifully . . . and the end result was a lovely soup. Hearty enough to be a main meal once I added crusty bread on the side. The Toddster who usually loves his soups creamy and thick, declared it to be one of the nicest soups he had ever eaten. So in short . . . this was a real winner!
*Italian Wedding Soup*
Makes 4 hearty or 6 smaller servings Heat a large frying pan with 2 TBS of the oil over medium low heat. Add the meatballs and cook, for 5 to 8 minutes, or until golden all over. Remove with a slotted spoon to some paper towels and set aside.
Using a clean pan, over medium heat, heat the remaining oil. Add the onion, garlic and chilli flakes and reduce heat. Cook, stirring until softened, for about 10 minutes. Pour the stock over all, bring to the boil and then reduce to a simmer. Add the pasta and the escarole and simmer for 10 to 12 minutes, or until the pasta is al dente. Add the meat balls to the broth and simmer for about 5 minutes longer. Sir in the parsley.
Whisk together the egg and Pecorino Romano in a bowl. Slowly pour this mixture into the soup, stirring continuously and always in the same direction with a wooden spoon as you pour.. Simmer for 30 seconds over the lowers heat to cook the eggs and thicken the soup slightly. Taste and adjust seasoning. Divide between heated bowls and serve immediately!
This was an amazing collection of soups in just one place. The author has done a great job at collecting and sharing a wide array of soups from every part of the world that will warm you inside and out. All-in-all this is a comprehensive cookbook with amazing images throughout that will leave your mouth watering. I give this book 10+ and highly recommend it for anyone's cookery book collection. It would make a fabulous gift for the foodie in your life, especially if you are wanting them to make you some tasty soups to indulge in!
Book: Great Homemade Soups: A Cook's Collection
Author: Paul Gaylor
Publisher: Jacquie Small LLP, 74-77 White Lion Street, London N1 9PF
ISBN: 9781909342231
Publication Date: 17 October 2013
Cover: Hardback
RRP: £25 UK, $30 US
Did you notice that beautiful cast iron casserole I was using to make my soup in??? I know isn't it gorgeous. It is a part of the Pro Cook line of cast iron Casseroles.
I was recently sent the ProCook Turquoise Cast Iron Casserole20cm / 2.9L Round Casserole Dish to try out and I have to say I am loving it. I already had a much higher priced "luxury" brand cast iron casserole dish and I was keen to compare the two. I have to say in all honesty, I can't see a difference . . . except in the price. Seriously. I can't speak for it's value over long term use as I have only had each of these casseroles a short time, but so far they have both performed equally.
The Pro Cook traditional cast iron range is built to last a lifetime. Hand cast from molten iron giving incredible strength and durability, topped with smart, stainless steel knobs, cast iron handles and enameled inside and out with turquoise and cream for a stunning, self-basting finish and excellent heat retaining properties.
Suitable for hob and oven cooking and for all cookers including induction, this range is ideal for long, slow cooking so you can just pop it into the oven.
One of the drawbacks would be that they are not suitable for dishwasher use. But even Le Creuset recommend that you only wash in the dishwasher with caution. They come with a full 25 year guarantee. (Le Creuset offers a lifetime guarantee.) Right now you can purchase this same one on their page for £32 a reduction from the regular price of £64 on the high street.
The Pro Cook Oven to Table line of Cast Iron Cookware comes in a wide range of sizes and colours and I truly feel they are good value for money spent. I could honestly see NO discernable difference in performance between the more expensive brand cast iron cookware and this reasonably priced brand. I highly recommend.
I am such a lucky girl. I often get sent the nicest things. I have always wanted an Emma Bridgewater Mug. My ex boss had several in her mug drawer in the kitchen and I always loved using them. I have been known to go to the Emma Bridgewater Page and drool for hours at a time, wishin' and hopin' . . . I know Susan Branch loves them too and she shared her visit to the plant with us in her latest book. (Which I devoured from cover to cover!)
Imagine my excitement when this box arrived in the post late last week. I could hardly wait to open it! What did I find inside???? Well . . .
None other than their brand new 2013 Halloween half pint mug!! I know!!! So excited! A Halloween celebration of the ghoulish gourd and hand decorated with beautifully coloured hand-sponged pumpkins!! It's generous size makes it just perfect for a warming brew or cup of soup on All Hallows’ Eve. I love the colours! It's so perfectly pretty, and decorated both inside and out with these beautifully painted gourds and blossoms!
British to the Core, Emma Bridgewater Pottery is all created from warm, cream-coloured earthenware and hand decorated at their factory in Stoke-on-Trent. In a day and age where a lot of the things we buy are created and manufactured in foreign countries it is nice to see a British company selling British creation. To me that only makes them even more special. I love them. Do take a gander over to their page and see what they create. I guarantee you will fall in love like I did. I now have my eye on a Peter Rabbit mug and have fallen completely head-over-heels in love with her robins. Who knows, maybe the Toddster will indulge me this Christmas!
It was the perfect mug to enjoy this new soup which I created as a Halloween warmer this year. I thought about doing pumpkin or sweet potato, but then settled on a warming spiced tomato soup. I always have tons of tinned tomatoes in my larder and I wanted to use what I had to hand . . . and that way you would be sure to have those ingredients to hand as well . . . or at least I hope that you do!
Sweet onions, tinned tomatoes, red chillies for heat, some garlic and stock and a bit of herbs is all you need to make this delicious soup. You can adjust the amount of chillies according to how much heat you do or do not enjoy! Obviously the more you add the spicier it will be. I am a chilli wimp myself . . . I don't like things too overly hot . . .
Mind you, the garnish of sour cream helps to cool it down a bit. I got a bit fancy and piped it on with a baggie and dragged a toothpick through it so that it looked incredibly spider-webbed Halloween Ghoulishly frightful!
☺
It worked beautifully. Mind you, then I got all common (as my ex boss would say) and crumbled my crackers into my soup but that is just me! Not a pretentious bone in my body! Enjoy!
*Spiced Tomato Soup*
Serves 4 to 6 2 400g tins of good quality chopped tomatoes in tomato juice (2 14oz tins)
1 small clove of garlic, peeled and minced
1 tsp brown sugar
(wear gloves and don't touch your face!)
To serve:
sour cream
Many thanks to Emma Bridgewater for sending me this mug. I just love it!
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