food hits and misses

I recently joined a cookbook challenge with the goal of getting some of my very neglected books out of the cupboard and into use. The rules are pretty simple; each week has a theme, the goal is to find a recipe, cook it and blog it by Monday.

The theme for this week is comfort food, which posed a bit of a problem. For me, comfort food doesn't normally appear in a cook book. It's stuff like cheese on toast, or baked potatoes with chilli beans. But then I started thinking about other things that I like to eat on a cold winter day, and decided it would have to be something you can cook in the slow cooker or a Le Creuset. The Le Creuset won in the end, mostly because I wasn't home at the time when I would have needed to get the slow cooker going.

The recipe I chose was Risotto Verde from Tasty Vegetarian (Quick and Easy Series).

Use a good stock or run the rick of getting a really bland risotto. I garnish with parmesan and toasted pine nuts, too.

Risotto verde

1.75 litres vegetable stock
2 tbspn olive oil
2 garlic cloves, crushed
2 leeks, shredded
225g arborio rice
300 ml dry white wine
4 tbspn chopped mixed herbs
225g baby spinach
3 tbspn natural yoghurt
salt an pepper

Method

Pour the stock into a large saucepan and bring to the boil. Reduce the heat to a simmer. Menawhile heat the oil in a separate pan. Add the garlic and leeks and saute over a low heat, stirring occasionally for 2 -3 minutes, until softened. Stir in the rice and cook for 2 minutes, stirring until each grain is coated with oil. Pout in half of the wine and a little of the hot stock. Cook over a low heat until all of the liquid has been absorbed. Add the remaining stock and the wine, a little at a time, and cook over a low heat for 25 minutes, or until the rice is creamy. Stir in the chopped mixed herbs and baby spinach. Season to taste with salt and pepper and cook for 2 minutes. Stir in the yoghurt. Garnish and serve immediately.

Lately I've been trying to mix things up a bit in the kitchen. Mostly because I want to make sure we have a diverse diet, but also because I'm sick of cooking the same meals over and over. So rather than making a standard red lentil and sweet potato soup, I had a flick through some cook books for inspiration, decided on a recipe, than changed it to suit the stuff in the fridge.

The end result was a combination of sweet and spicy flavours that complimented each other perfectly. It's not a heavy soup; more a starter, or the main course in a meal that includes an energy-dense dessert. If you wanted to make it a healthy main course, try adding lentils or cannellini beans for a bit of bulk.

I'm not a fan of super hot chilli, so used Goya Smoky Ancho Piquant sauce, which is a blend of ancho and habenero chillis, with a little bit of other stuff thrown in for extra flavour. Its yummy, but if you can't get any, then Tobasco red or chipotle would do the job.

Spicy red and orange vegetable soup

1 tbspn olive oil
4 leeks
4 cloves garlic
1 tbspn cumin
1/2 tspn cracked pepper
1 large sweet potato
5 carrots
6 cups vegetable stock
1 red capsicum
1 orange capsicum
1 tspn chilli sauce

Method

Heat half the oil in a large stock pot or French oven. Chop the leeks finely and saute until softened. Crush the garlic and add to the pan along with the cumin and pepper. Cook for around 1 minute, then reduce the heat. Roughly chop the sweet potato and carrot, then add to the pot with the stock. Allow to simmer over low heat for 30 - 45 minutes, until the carrot is soft. Heat the remaining oil in a frying pan and cook the capsicum until soft and fragrant. Add to the soup with the chilli. Simmer another 5 - 10 minutes, then allow to cool slightly before blending with a stick mixer. Serve with sour cream.

When it comes to kitchenware and cooking, I'm more than a bit of a gadget girl. This week, we've acquired a new stick mixer and a breadmaker. Both have had a bit of a work-out over the week, and I'd have to say I'm pretty happy with both of them. And being happy with them, when I invited a group of friends over for lunch, I had to use both of them.

The food: Soup
The Gadget: Wizz Stick Plus

I'm kind of clumsy, so the extra length of the Wizz Stick Plus is a definite plus, keeping me out of the way of hot soup splashes. It's got two speeds, the low one being about the same as the standard speed of my old stick mixer. Altogether, it did a good job of blending the soup to a really smooth consistency.

Leek and Potato Soup

1 tbspn olive oil
1 onion, chopped
1 clove garlic, minced or chopped
2 leeks, thinly sliced
700g potato, peeled and chopped
1.25 litres vegetable stock

Cream to serve

Method

Heat the oil in a heavy based saucepan. Saute the onion until translucent, then add garlic and continue cooking for around a minute. Add the leek and potato, stir, then add stock. Cover, and allow to simmer until potato is tender - depending on the size of the potato pieces, this should be around 20 minutes. When soft, remove from heat and allow to cool slightly. Using the slow setting on the stick mixer, break up the large chunks of potato. For an extra smooth soup, blend on the high setting. Serve with a dollop of cream and garnish with chopped spring onion.

The food:Ciabatta

The gadget: SmartBake Breadmaker

The SmartBake has a horizontal pan, which sounds like it should make a loaf with pretty normal dimensions. But that's only true when you compare it to a standard breadmaker which, generally speaking, would produce a loaf more like a tower than anything you see at the local bakery. That said, it certainly makes a nice loaf, kneading perfectly and rising just the right amount. And it's super easy to keep clean, which is always a bonus.

Since I'm fairly new to bread making, I used a packet of bread mix instead of bread flour, improver and what not. Having bought 5 kilos of bread flour yesterday, I'm sure there'll be plenty of more authentic recipes to come.

Ciabatta

1 pkt crusty white bread mix
4.5 tspns dried yeast
420 mls water

Method

Place the ingredients in the bread maker in the suggested order for your machine. Select a dough only setting - for the SmartBake, the pizza dough setting is the best one. Allow the machine to knead and prove the dough once, then remove from the pan. The dough will be very sticky and elastic. Divide the dough into two pieces and pull each half into an elongated oval shape. It should be fairly flat. Place the dough on an oiled baking tray and allow to rise for 30 - 45 minutes. The longer it rises, the coarser the bread will be. Leaving it to rise for any less than 30 minutes will result in a loaf that's like a standard white bread only denser. Bake at 210 C until the bread is golden brown and sounds hollow when tapped.