More winter warmers
Since the recent addition of a small person to the household, cooking has been a bit on the back burner. The weekly fruit and veg delivery hasn't changed though, and we've got something of a backlog in the crisper. On investigating yesterday, I found three heads of broccoli; clearly it was time to do something about it.
This soup serves 4 to 6 people, depending on how hungry they are.
Cheesey broccoli soup
1 onion
2 cloves garlic, minced
1 tspn cardamon
1 tspn cracked pepper
1 tbspn olive oil
2 heads broccoli
1 litre stock
1 tspn mustard
1 cup cream
2 tbspn cornflour
1.5 cups cheese, grated
2 cloves garlic, minced
1 tspn cardamon
1 tspn cracked pepper
1 tbspn olive oil
2 heads broccoli
1 litre stock
1 tspn mustard
1 cup cream
2 tbspn cornflour
1.5 cups cheese, grated
Method
Heat the oil in a large saucepan. Roughly chop the onion and saute until transparent. Add the garlic, cardamon and pepper and continue to cook for around a minute. Add the stock and roughly chopped broccoli. Bring to the boil and cook until the broccoli is tender. Remove from heat and allow to cool slightly. Using a stick mixer, puree the mixture until smooth. Add the cream and stir through. Put the cornflour in a jug or bowl, and add around half a cup of soup. Mix to a smooth paste. Return to the pot and heat again, stirring constantly to thicken.
Divide the soup evenly between bowls and sprinkle cheese on top. Place under griller until the cheese bubbles. Serve with crusty bread.
Labels:
broccoli,
quick,
soup,
vegetarian
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Saucy Times
Spincop was kind enough to pick up a bunch of tomatoes for me at the markets. Since we already had plenty of tomato sauce in the preserves cupboard, bbq sauce seemed like a good idea. Until I found out that the only bbq sauce recipes online were for shop-bought tomato sauce with added molasses that is. Anyway, here is what I came up with. It smells great and looks right.
1 tbspn olive oil
4 kgs tomatoes, roughly chopped
2 large onions, roughly chopped
3 apples, peeled, cored and chopped
4 cloves garlic
4 tbspn pimento
2 tbspn cloves
4 tspn ground ginger
2 tspn salt
1 cup brown sugar
1 cup golden syrup
1 cup treacle
1.5 cups balsamic vinegar
2 cups apple cider vinegar
Heat the olive oil in a large pan. Saute the onion and garlic. Add the tomatoes, apples, sugar, salt, ginger, syrup and treacle, stirring well. Place the pimento and cloves on a square of muslin and tie into a bag. Place in the tomato mixture. Allow the mix to simmer for one to two hours. Remove from heat and allow to cool. Push sauce through a strainer to remove onion and tomato skins. Return to heat, and simmer until sauce has reduced to the desired thickness. Bottle immediately.
BBQ Sauce
1 tbspn olive oil
4 kgs tomatoes, roughly chopped
2 large onions, roughly chopped
3 apples, peeled, cored and chopped
4 cloves garlic
4 tbspn pimento
2 tbspn cloves
4 tspn ground ginger
2 tspn salt
1 cup brown sugar
1 cup golden syrup
1 cup treacle
1.5 cups balsamic vinegar
2 cups apple cider vinegar
Method
Heat the olive oil in a large pan. Saute the onion and garlic. Add the tomatoes, apples, sugar, salt, ginger, syrup and treacle, stirring well. Place the pimento and cloves on a square of muslin and tie into a bag. Place in the tomato mixture. Allow the mix to simmer for one to two hours. Remove from heat and allow to cool. Push sauce through a strainer to remove onion and tomato skins. Return to heat, and simmer until sauce has reduced to the desired thickness. Bottle immediately.
Labels:
bbq,
sauce,
tomato
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Comfort food
Soup. Although I absolutely loathe winter, soup just about makes it bearable. It's fast, gives you almost all of your vegie serves in one hit, and generally tastes pretty good too. So in the first of a series of thoughts on comfort food, here's to soup.
Basic Pumpkin Soup
1 medium sized pumpkin, peeled and cut into chunks
1 medium onion, roughly chopped
1 tbspn olive oil
1 litre of vegetable stock
425g can cannellini beans, drained
black pepper to taste
Method
Heat the oil and add onion. Saute until tender and translucent. Add the pumpkin and pepper, stirring to coat. Add the stock and beans, and bring to a simmer, covered. Simmer until the pumpkin is tender - around 20 minutes. Remove from heat and allow to cool slightly. When you're sure the hot soup mix won't burn you if it splatters, use a stick mixer to blend to a smooth puree. If the mixture is too thick, add a little milk. If it's too thin, red lentils or another tin of beans will do a nice job of thickening it up.
Variations
Add 1.5 tbspn of red curry paste after the onions and before the pumpkin. Replace the beans with coconut cream stirred through after blending the pumpkin.
Roast the pumpkin instead of boiling it.
Try seasoning with a little bit of nutmeg.
Quick Tomato Soup
This is almost as quick as heating up a can of campbells, but better value for money.
2 cans of tomatoes - chopped, peeled, seasoned, however you like them
1 tbspn tomato paste
1 onion, roughly chopped
1 clove of garlic, chopped
1 litre of stock
Seasonings to taste
Method
Heat a little olive oil in a saucepan and saute the onion and garlic until soft. Add the rest of the ingredients and simmer for around ten minutes. Remove from heat and allow to cool slightly. Blend with a stick mixer and voila! Serve with hot buttered toast to relive your childhood.
Variations
Add some chilli, pepper sauce or curry paste/powder for a warming hit. Tear some fresh basil leaves and add at the last minute for beautifully fragrant soup. Try a little chopped capsicum and cucumber for a hot gazpacho.
Labels:
pumpkin,
soup,
tomato,
vegetarian
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