Carrot and Rice Soup

30 November 2013

Carrot and rice soup

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
  • salt
  • pepper
  • 3 tbsp rice (about 40 grams)
  • 2 tbsps of lemon juice or Japanese Yuzu dressing (optional)
  • Garnish with chopped parsley or other herbs

carrot and rice soup Method

  1. Peel and slice onion and carrots.
  2. 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.
  3. 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.
  4. Add the vegetable stock and rice and stir well, put the lid back on and cook for about twenty minutes.
  5. 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.
  6. Blend with a wand on in a food processor.
  7. Add back the reserved vegetables if you did.
  8. Season to taste with salt and pepper and reheat gently.
  9. 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….

German-style rolls (Brotchen)

The sun was not quite up yet when I got up this morning

and…

the gibbous moon was still riding high in the sky ( I put this photo in because I was impressed that my small camera could zoom on the moon and I like the word gibbous, learnt reading The Moon of Gomrath when I was a little girl – now you know)

Saturday 23 Nov 2013

One of the many lovely bread blogs that I read is Brot & Bread written by Karin  (Hanseata).  I sometimes think that people who think and read most about bread  (and end up baking it!) are people who have moved to another country and find to their surprise that the foods of their mother country are either non-existent or just different in some way that does not please. Bread seems to be one of those foods that starts this journey.

Brotchen with sesame seeds

I grew up with a mother who couldn’t cook but complained bitterly about how horrible English bread was, it is too wet she used to say, or it has no substance. In her last years when she was in a nursing home, my sister and I would be sent on food missions, to find European chocolates, usually one particular variety which could maybe be found at an airport shop, or for the ‘right’ bread. Often when the ‘right’ bread was found it was left out to air and dry a little until it had the right textural qualities that she wanted.  It is a far cry from most people’s obsession with ‘fresh’ bread: wet and steamy, warm and squidgy, with that sweet and unique aroma – I can see its charms, but I tend to share my mother’s preference for the ‘right’ bread. It’s strange how these things work. I would have been so pleased to be able to take the ‘right’ bread to her, baked by me.

brotchen

So when I read Karin’s post about how hard it was to find the ‘right’ sort of rolls in the US, I had great sympathy and I was curious to make her rolls and see what she meant. Like all my good intentions, there has been some delay but I finally made these rolls with a good soft 00 flour with 10 g of protein per 100g which is about the softest I could find.   I looked at a bag of plain (soft) flour from the supermarket yesterday and it had 11.4 g of protein, hardly a weak flour if that is what one goes by.

I found this discussion of what 00 flour is matches my understanding best. There are a lot of other explanations of what it is on the net, some of which I am not exactly convinced by and some are just plain wrong. I am neither miller, nor grower, nor pro baker, so if you want to discuss this, I probably know as much,or less, than you, based on what I can read on the internet and from conversation with other bakers.

Karin’s recipe and method are very detailed and I followed them exactly, adding slightly more water to the mix. You can read it here on her blog.→  Wiezenbrötchen – German Rolls  ←

When I had finished mixing and kneading the dough was very tacky, but after the four folds described it was fine.  I tucked it away in the fridge overnight and made the rolls this morning.

They could have been a tad more golden, I think I opened the oven to rotate the trays one too many times and lost heat, but they are delightful even so.

Brotchen made with 00 flour

The crumb is fine, soft and tender, without being wet or squidgy and I am very pleased to be able to add this to my white dough repertoire and to have a truly soft roll to be able to offer to people who want them.  Thank you Karin!

Brotchen crumb

Guten Appetit!

Breakfast Brotchen with cheese

The Goddess of Small Lost Things

Dawn in Pembrokeshire Cottage

 6th November 2013

Tales from Pembrokeshire

Dawn gushed into the dark spaces of the holiday house through the old tree window, shocking in its intensity and unbearably golden.

Cows walked up the field behind the mill stream, a robin sang sweetly, the corvids took off for their day jobs, the farmer hurtled down the lane and splashed through the stream, rattled over the grid and over the hill. Out to the west the shoreline beckoned as the tide dropped.

We ate toast and chatted about a little packing up to go out for the day. I struggled with Brian’s two slimline flasks but twisted them open, filled up with hot water, measured out instant coffee into tiny container and tucked it in next to Brian’s teabag collection,  all squeezed into an old fashioned toffee tin, remembered teaspoon, remembered biscuits for us and biscuits for dogs, apples, put a towel in bag to protect the flasks, in short tried hard to get my fraying act together.

We had a leisurely stroll up and down one beach,  admired a curious Atlantic grey seal fishing ten foot out in the surf, and then headed off to a point on the map that looked like it could be fun. We are very bad at reading tourist guides, so have the joy surprisingly often of stumbling on views which are (we realise with hindsight) famous and we think we have discovered them for ourselves.

We tried one way, Road Ahead Closed, so we went back and round the other way where there was also a Road Ahead Closed, but we carried on figuring out that it was one break in the road signed from two directions, either that or an MI5 safe house being camouflaged by signage in which case they would come out and shoot us.

Finally we got to Bae Ceibwr, walked down to the cove, played around and then up again to the car. It was long gone lunch time, but we would make do with a drink.

I had forgotten the cups.

I hovered on the brink of throwing myself over the cliff – how could I forget the cups? –  but decided that was a little hysterical even for me and so it came to pass that Brian performed the outdoor tea ceremony. First he found some ancient teabag, one which I hadn’t included, so he must have had it somewhere in a pocket, along with some green fluff, stale dog biscuits and a dog bag or two. He unscrewed the lids of our new slimline flasks. The  water was piping hot!

pouring tea

“We can drink out of these.”

I gave him a look.

He delicately poured two spoonfuls of water over the teabag, waved and dibbled it in each lid and passed me a lid with its miniature curl of steam.

We sipped it decorously, stared at each other and then grimaced: it was tasteless, nothing quite as dispiriting as a teabag which has given up the ghost.

We chucked it away, extravagant gesture of two people with tiny tiny cups maybe, but a necessary one.

Gingerbiscuit

Moving on, we went for the decaff instant coffee option.  Brian slipped open the tiny tin I had put it in, tapped a few granules into each flask-top and delicately poured the hot water over it. We repeated this exercise three times and ate our ginger biscuits, which as you can see, just about fit into the lid for a quick dunk. We discussed biscuits and agreed that ginger biscuits are the saving grace of the British Empire, without the ginger nut, civilisation would cease to exist.

Happy again!

We walked a little way on and stood on the cliffs admiring a group of young people diving off the rocks and swimming off round the coast, like water sprites.  My vertigo has got worse over the years and though I would have loved to have walked along the cliff path and stared into the Witches Cauldron we didn’t go, but by all accounts it is fantastic and a wonderful place to explore in a sea kayak.

I had a moment of memory loss compensating genius later that evening. Brian was looking for the dogs’ hair clips. Yes the dogs wear those hair clip grip things on their dangly ear fur to try and stop it getting full of bits of dinner. They look silly but a poodle is used to looking silly, they have a hard life, anyone with a pompom does. Back to Brian, man on a mission.   He couldn’t find them anywhere. I was busy trying to make a sort of soup thing. The dogs were crying because they could smell their food but they weren’t going to be allowed to gulp it down till the hair clips had been found.

Eventually his voice became more desperate, we get very hung up on small things like this,  and I said,

‘If you had them in your hand now, where would you put them to keep them safe?’

There was a slight pause, and I swear I could feel little sparkles of electricity as a neural pathway lit up a memory circuit Day-Glo yellow in the brain of Brian.

‘Of course, my special dog box!’  he said.

Apparently he had made one for this trip. We would fail miserably on that Mr and Mrs show I think. Anyway my Goddess mode was working well, and what was lost was found  and the prospect of dangly ears full of cooked cabbage and boiled fish receded happily into the distance.  Everyone was happy once more.

It reminded me of a long ago time when I had been out with family somewhere in central London. On returning to the car Dad couldn’t find the keys, we retraced our steps, returned to Tower Records, looked here and there, forlorn, suddenly tired and desperately wanting to be anywhere but the middle of the city at midnight.  As we debated going to the police station I contemplated Dad’s smart country walking and hiking jacket, bristling with useful pockets and toggles.

“You didn’t put them in your extra-extra-secret secret pocket, did you?”  I said. (I had no idea how many or what pockets he had on the damn jacket, he said he had already looked everywhere…)

I saw an embarassed grin and picked up some small nonverbal sounds – the gasp of the person who finds that there is in fact one more layer of chocolates in the box thought empty, the catch in the throat of the person who thinks she has missed the last train but it has been delayed so she hasn’t, those moments when the universe smiles sweetly and Lady Luck gives you a small tender kiss and sends you on your way –  and joyfully he rummaged in the dark recesses of his jacket and yes he did indeed have an extra secret pocket which offered up the car keys, which trilled triumphantly on being rediscovered.

All of which brings me to the title of this post, I think I have a raison d’être: I am going to be the Goddess of Small Lost Things.

Don’t ask me for reasons or hows and whys, don’t ask me what motivated the object to lose itself in the first place, nor why life is sometimes so hard and so random and capricious or why people go hungry, why people are cruel, why, why why, so many questions, a person can go mad looking for answers…. but finding small lost items that have a way of holding up your life till you find them – that sounds perfectly possible and like being an Automobile Association rescue person, you turn up, step one and then, step two, with luck you fix the car, everyone is happy, and even if you didn’t fix the car, hell at least you tried!

So tell me what you have lost and I will help you find it if my Goddess mode is operating on full power and if we don’t find it, hey it passes the time, looking for stuff you find all sorts of other things you have mislaid, which is pretty exciting too.

Just remember you always find what you are looking for in the last place you look. And..

..in a world full of crazy beliefs and unwarranted assumptions that is as good a thing to believe as anything else…

…and even if the Lost Thing stays lost a little longer, eventually the dawn will come again and life will go on.

dawn interior