On Saturday we made soup. It was a joint effort. I stared out into the garden (it was a cold day inside and out as misted window panes were being finally replaced and so it was like living in a barn as the saying goes) and noticed that there was still a small cluster of dwarf kale plants in the raised bed. Continue reading
In which a post mysteriously appears on my old blog, slightly obsessive in detail but that’s me!
Salsola agretti, opposite leaved saltwort, Friars Beard is a joy of a vegetable to discover if you are like me, always looking over the fence – in this case the internet fence – and seeing what people eat in other countries. I don’t think I could ever fit a rice paddy in my suburban garden and I don’t really have space for growing melons and other ground hungry plants much as I would love to try, but this plant, which kept appearing here and there on my Instagram feed, really took my fancy so I tracked down some seed and read as much as I could and looked for photos and based on what I found I had a go at growing it last year. I have to say I love it. Continue reading
If you have been reading this blog for a long time you might recall a post or two in which Mr IronFingers and I went out nettle picking. If I pick nettles I have to wear two pairs of gloves and make a huge song and dance about it. If the bag so much as brushes against my skin once it has nettles in it, I scream – just in case – a bit like the White Queen in Alice in Wonderland. If a nettle looks at me, I quiver abjectly. Mr IronFingers on the other hand laughs at nettles and grasps them firmly and then pops them in the bag. He who is hopelessly allergic to all berry fruit and their little tiny hairs does not react to nettles at all, how strange is that?
I have adapted my date kefir levain bread for those of you who don’t have kefir grains and are maybe not as fond of tending small bubbling pots as I am! This is an experiment to see if I can approximate the same loaf using a small quantity of dried yeast and yoghurt to replace the kefir. Continue reading
Now I could call these strudel but you know they aren’t really strudel – what they are is me making use of the last of the wizening garden apples that have been sitting wrapped in paper in a box in the garage and a packet of Theos filo pastry that I bought for something else only I forgot what – and I thought that I should use both of them up.
I rang my sister who used to make lots of this and who I think of as a strudel expert and had a chat about breadcrumbs and soft middles which was fun. She thinks the breadcrumbs are what makes the difference to the texture, with them the middle all comes together into a soft filling, without crumbs it stays separate and more chunky.
30 November 2013
When I read soup recipes they are often full of cream and I try to avoid cooking with cream, wonderful unctuous stuff that it is, on account of its asthma inducing qualities.
So I was very pleased to figure out that if one includes a small quantity of rice in a soup that this gives a smooth textural quality to the soup, which if not exactly creamy, certainly comes somewhere near.
I am not anti-dairy, just this specific bit of dairy, namely fresh cream and milk. Fermented milks and creams seem to get round the asthma thing just fine. Hence my love of creme fraiche, and kefir and yoghurt and of course butter!
Carrot and Rice Soup – a winter’s dish for someone who is under the weather made by someone who had an excess of carrots building up in the vegetable department.
- 10 medium sized carrots, peeled and sliced
- 1 medium onion, peeled and sliced
- 2 tbsp butter melted
- 600-900 ml vegetable stock (about a pint to a pint and a half) – I use Marigold reduced salt vegan stock powder
- 3 tbsp rice (about 40 grams)
- 2 tbsps of lemon juice or Japanese Yuzu dressing (optional)
- Garnish with chopped parsley or other herbs
- Peel and slice onion and carrots.
- Sweat in melted butter over a low to medium heat till beginning to get soft but don’t let them brown if you can – about ten minutes.
- Stir frequently and add a little water if you think the vegetables are catching on the bottom of the pan. It helps if you put the lid on as this keeps the steam in the pan.
- Add the vegetable stock and rice and stir well, put the lid back on and cook for about twenty minutes.
- I removed some of the vegetables at this point and then return them to the soup at the end as I like texture, but this is up to you. I take out about a halfpint jug’s worth of veggies.
- Blend with a wand on in a food processor.
- Add back the reserved vegetables if you did.
- Season to taste with salt and pepper and reheat gently.
- Garnish and serve with any good bread that you like.
I garnished our soup with chopped Mustard Red Frills, a lovely and easy to grow salad green which has little yellow flowers, and is a prolific self-seeder. It is still doing its thing in the garden, even at the end of November and I found some curly parsley that is hanging on in there.
I also added some Yuzu Japanese citrus dressing which brightens up the taste of the carrots, but you can of course use lemon juice – I only have this exotic sounding dressing because it waved at me one day in the supermarket…. Other options are to swirl a little thick yoghurt in at the end, or indeed a drool of cream if that is the way you roll.
What soups do you make for comfort food? I like this one and I like pea and ham, leek and potato, and I am working up to making Chinese congee, but need to find some broken Thai rice I think….
In my kitchen there are two slim dogs. Mme L has been ill with pancreatitis and is now on a complicated regime of micro meals and vet stuff to line her little tum with so she doesn’t vomit all the time. Zeb is in rude health once more after his leather eating trauma earlier this year fortunately.
In my kitchen is a blackboard which usually says things like, buy chicken, or take parcel to post office. My blackboard was made by Andy at Arcadian Furniture who restores furniture and makes new pieces too. He made this board for us with just the right size ledge that it could hold a board rubber and chalk and made it out of the same wood as the kitchen, American Oak.
The eagle-eyed amongst you will note it says ‘Eat Wed pm’ at the bottom. This is because Brian has had the lurgi for over a week and the doctor said starve yourself for 48 hours and drink Dioralyte.
We are into 36 hours and I am joining in in solidarity till this evening, when we will partake of ‘clear soup’. Brian has decided we are going to have a Chicken Soup and has gone off to buy himself a chicken. The good news is that, so far today he feels better, so cross fingers the doctor gave him good advice finally.
So what else can I show you?
A stunning handful of fragrant frilly sweet peas grown by my neighbour. We are busily trading lettuce and flowers, cheesy buns and vegetables. My neighbour drives out to visit her mother who is now in a Nursing Home, she who likes my bread, and it is very near a wonderful vegetable grower called Mark Cox who gardens at the Walled Garden at Wrington.
My neighbour is allowed to pick what she wants more or less and she brings me treasure once a week; last week I had the most beautiful broad beans, chard, cavolo nero, newly dug potatoes, and a perfect artichoke.
I have baked more bread in the kitchen, mostly of the sourdough variety. Here is a particular fetching loaf, which someone on Twitter described as a Tin Tin loaf without the tin. A bread with a quiff!
At the moment as it is hot here, the easiest way to make the bread is to mix it in the evening, retard it in the fridge, shape and prove early in the morning and bake it. Works for me just fine!
In the freezer I discovered three halves of pheasant that I bought from a local butcher in pheasant season earlier this year, so I have made them into a casserole, once I had pulled all the bits of shot and feather out I could find. My casserole consisted of the pheasant, cut into smaller joints, sweet onion and carrots from the Walled Garden, two sticks of celery, herbs from the garden, silver thyme, Greek oregano, sweet Cecily, bay leaves, a few peppercorns, a couple of tablespoons of ancient Pontack sauce (made from foraged elderberries in times of yore) some Chinese rice wine, and vegetable stock. Pheasant is a dry meat to my mind but it is all cooked up now and boxed and back in the freezer for another day.
I also had a crack at making the claypot pork dish that Celia made from Food Endeavours of the Blue Apocalypse blog.
Here is a pile of bottles that I had to get in order to have a go at it. I already had a kg piece of belly pork from Thoroughly Wild Meat who supplies us with salt marsh lamb hidden in the freezer.
I don’t have a claypot so I made it in my regular casserole. It smelled divine while it was cooking but that too has gone into the freezer as it coincided with Brian and his Lurgi.
I have also made the fantabulous Ottolenghi turkey and courgette meatballs with sumac sauce, a recipe which is in his Jerusalem but you can probably find written out by someone or other on the net if you look. These little nuggets solve the mystery of doing something tasty with the incredibly boring meat that is turkey mince. I thought they were a bit fiddly to make but if you are set on eating turkey mince and have spare courgettes, then give them a whirl, because the end result is worth it.
In my kitchen were our first veggies apart from lettuce and rocket – three pale green courgettes – which I fried with garden mint in a little butter and oil about five minutes after harvesting them and had them with some rice and chard while Brian looked the other way.
I have been eating North Sea brown shrimp, odd bits of roast chicken, and lettuce and bread. Feeling guilty that I can eat and he can’t, though not that guilty that I couldn’t cruelly munch my way through half a bag of M and M’s last night while catching up on the White Queen on the telly box while The Hollow Man averted his gaze.
I also had a box of very special chocolates from Haigh’s hand-delivered from Melbourne from a blog friend who is visiting the UK. Lucky lucky me and I loved meeting her and her husband in my kitchen and plying them with cake, more of which another day. (There are no chocolates left of course!)
After watching the White Queen (historical drama based around the time of the War of the Roses) I always have to spend ages on Wiki looking up the Kings and Queens of England, the Kings all seem to be called Edward or Henry and all the queens Elizabeth. Many of them are a little stressed out. I have no memory, nor interest in retaining their names and who was married off to whom in political unions but I am enjoying the White Queen, chiefly because I like the way they roll their eyes in a thoroughly modern way when they marvel and gasp at each other’s Machiavellian ways.
But back to the kitchen – by the time I get to the end of this post it has indeed become Wed pm and we have made supper.
The man vet said ‘clear soup’ we translated that tonight into Canja de Galinha – ‘a soup for what ails you ‘ – as made in the one and only Bewitching Kitchen by Sally. A Brazilian take on a Portuguese soup, which hit all the right notes for Brian being substantial but super low in fat and super soothing.
Brian chopped the veggies and I poached the chicken and we cooked far too much rice, but we didn’t care. I invoked the spirit of my paternal grandmother Lily and got out her Willow pattern soup bowls which have nursed more versions of chicken soup than I can remember in their long life and hope that he is cured now. (I added a liberal splosh of chilli ginger sauce to mine as I hadn’t been on starvation watch, but I have never seen Brian attack a bowl of soup with quite such enthusiasm).
I realise it has been far too long since I wrote one of these IMK posts, but if you want to read a whole lot more or indeed join in, you should visit lovely Celia @ figjamandlimecordial.com whose meme this is and peek at her sidebar as there are lots and lots of kitchens to visit from her links.