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Archive for the ‘Soup’ Category

This recipe is taken from the Guardian’s food pages (https://www.theguardian.com/lifeandstyle/2010/oct/30/traditional-british-soup-recipes), where you will find other British classics such as London particular, Mulligatawny, and Cock-a-leekie by Hugh Fearnley-Whittingstall. You have got to love the British language!

“Though this is very simple to make, you need to start cooking the soup the day before you want to serve it, so you can remove the layer of fat from the stock once it’s cooled. Serves eight.

• 70g butter

• 1.5kg oxtail, cut into pieces and trimmed of excess fat

• 2 celery stalks, sliced

• 1 onion, stuck with 3 cloves

• 2 carrots, sliced

• 1 small turnip, peeled, quartered and sliced *I used two parsnips

• 1 leek, roughly chopped *I skipped this

• 1 bouquet garni *These can now be bought in handy ‘teabags’

• 10 black peppercorns

• 300ml red wine *I skipped this

• Salt and freshly ground black pepper

• 60-80ml sherry *I skipped this

• 3 tbsp finely chopped parsley *I used the green of the celery

Warm the butter in a large saucepan over medium heat and brown the oxtail pieces, in batches if necessary, until browned on all sides. Remove from the pan, set aside and sweat the vegetables in the meat juices for five minutes.

Return the meat to the pan, along with the bouquet garni, peppercorns, and 1 ½ – 2 litres of water. Season, bring to a boil and simmer, covered, until the meat is very tender and just about falling off the bones – about three to four hours.

Strain the liquid into a bowl, cool and refrigerate. Discard the veg, peppercorns and bouquet garni. Pull the meat from the bones, discarding any skin and fat. Place in a bowl, season and refrigerate.

Next day, remove the solid layer of fat that will have formed on the top of the stock, pour the stock into a pan, add the meat and bring just to a simmer. Adjust the seasoning to taste, and simmer very gently for five minutes. Serve in warmed bowls, scattered with parsley.”
Verdict: I love this soup. It’s a bit greasy to make, and time consuming. The layer of fat is rather off-putting, but the flavours are lovely, and the soup a real winter warmer. As this was made for someone else, I skipped the wine and sherry, and also because I didn’t have any in the house

So enjoy! And thanks, Hugh!

Love,

Natasja

 

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A classic winter warmer based on Hugh Fearnley-Whittingstall’s traditional British soup recipes found in the Guardian. Link & recipe to follow. 

So watch this space! 

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This is a very mild and comforting soup, which is really easy to make. For a touch of luxury, add fresh field mushrooms and a drizzle of truffle oil. Enjoy with a crisp white wine.


Ingredients:

1 large cauliflower (about 1.3kg) stalks removed and florets chopped

1 large potato, peeled and chopped into large chunks

1 medium onion, chopped

25g butter

4 tbsp olive oil

1.2l vegetable stock

600ml full-fat milk

142ml double cream

Salt & pepper


Spices I used:

Pinch of saffron

Pinch of nutmeg

Pinch of cumin



Method:

Put the cauliflower, potato and onion in a large saucepan with the butter and half the oil. Gently heat the ingredients until they start to sizzle. Then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not take on any colour.

Pour in the stock and bring to the boil. Then pour in the milk and return gently to a boil. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.

Blend everything in a food processor or blender, in batches. But do let it cool! Stir in the rest of the cream.

Serve in warm bowl with crispy bacon lardons and a chopped parsley. Alternatively, serve with crispy fried wild mushrooms and a drizzle of truffle oil.

Enjoy!

Love, Natasja

Recipe based on BBC Good Food. Picture my own.

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Happy Halloween / Bonfire Night / Thanksgiving / Allehelgensaften

The plan was to make soup out of the pumpkin A brought home to carve in time for Halloween. Unfortunately it was pretty rotten inside before we got to it with a carving knife, so I couldn’t make it. Below is the recipe I was going to try, and might do at a later stage.


Ingredients:

1 1/2 kg pumpkin, peeled and roughly chopped

4 tsp sunflower oil

1 onion, sliced

1 tbsp. grated ginger

1 lemongrass, bashed

3-4 tbsp. Thai red curry paste

400ml coconut milk

850ml vegetable stock

Lime juice and sugar, for seasoning

1 red chilli,  sliced, to served (optional)


Method:

  1. Heat the oven to 200C/180C fan/gas 6.
    Toss the pumpkin in a roasting tin with half the oil and seasoning, then roast for 30 minutes until golden and tender.
  2. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 minutes until softened. Stir in the curry paste for 1 minute, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 minutes, then fish out the lemongrass. Cool for a few minutes, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, season with salt, pepper, lime juice and sugar, to taste. Serve drizzled with the remaining coconut milk and scattered with chilli.

Enjoy!

Love,
Natasja

A's pumpkinpumpkin 2

Recipe based on BBC Good Food. Pictures my own.

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For en stund siden lovte jeg å oversette en oppskrift, og jeg beklager forsinkelsen.

Life…. Get in the way sometimes.

Men her kommer den altså, stilton-  og brokkolisuppe. Kjempeenkelt og ganske god, men jeg må innrømme at det ikke er min favoritt.

Oppkriften er inspirert av en oppskrift fra New Covent Garden Soup Company. Jeg tilsatte vårløk, og erstattet fløte med crème fraîche for en friskere smak.

Til 2-3 personer

  • 540g brokolli
  • 1 liten purre
  • 1 hvitløksfedd
  • 1 liten potet
  • 100-150 g Stilton ost
  • 800 ml grønnsaksbuljong
  • 100 ml fløte eller crème fraîche
  • 25 g smør
  • 1 ss olivenolje
  • Vårløk 
  1. Rens purre og skjær i biter. Skjær brokolli i buketter, skrell stilken og skjær den opp i biter.
  2. Dette freses i panne/gryte med hvitløk og oppskåret potet. Under lokk lar du det småkoke forsiktig i 10 minutter.
  3. Hell over grønnsaksbuljong og kok opp. Skru ned varmen og la småkoke til brokollien er mør og har beholdt fargen.
  4. Smuldre inn stiltonost, tilsett fløte eller crème fraîche og la småkoke under lokk i 5 minutter til.
  5. Mix med stavmikser, eller i blender.

Smak til med pepper, og server med et dryss av vårløk, godt brød og gode venner.

Velbekomme!

Natasja x

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Happy new year! May 2015 bring wonderful cooking, fresh produce and many social gatherings!

During the pre-Christmas days many of us tend to buy way too much food, and this in turn creates a lot of waste, of course. And call me cheap or stingy if you must, but I dislike throwing money out the window. You can read more about sneaky supermarket tactics and how to avoid them here

This year we managed to buy just enough food and drinks, and the only things left are a bag of Brussels sprouts, a large piece of Stilton, parsnips and broccoli. The sprouts did get chucked out.

I’ve never actually tasted broccoli and Stilton soup before and I was pleasantly surprised. Delicately green coloured and with the salty tang of Stilton – it really is a great soup. However you may want to skip the cream as we found it a bit too rich, and instead use crème fraîche

The recipe is from New Covent Garden Soup Company. The parsnip, spring onion and crème fraîche are my additions.

INGREDIENTS

  • 25 g butter
  • 1 tbsp olive oil
  • 1 small leek, diced
  • 1 small parsnip, diced
  • garlic clove, crushed
  • 1 small potato, diced
  • 450 g broccoli florets
  • 800 ml vegetable stock
  • 100-150 g Stilton cheese, to taste
  • 100 ml double cream or crème fraîche
  • Spring onion, chopped – for garnish

METHOD

  1. Heat the butter and oil in a saucepan, add the leek, garlic, parsnip and potato, then cover and cook gently for 10 minutes until soft.
  2. Add the broccoli florets and stock, then bring to the boil. Cover and cook for a further 6-8 minutes until the broccoli is just tender and has retained its colour.
  3. Stir in the Stilton until almost melted, then add the cream or crème fraîche.
  4. Blend until smooth, season to taste and serve with freshly ground pepper, chopped spring onions and crusty bread.

Enjoy!

Love,
Natasja

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Spicy spinach and lentil soup

I first posted this recipe on 7 September 2013, and I can tell you it has been a bit of a hit in this household. As I have been requested to make a new batch today, I thought I might as well re-post it.

Love, Natasja

Serves 6
Preparation time 1 hour

Ingredients

2 tbsp olive oil (I used 1/2)
1 large onion, finely chopped
1 large carrot, finely chopped
3 garlic cloves, crushed
1 tsp chilli flakes
2 tsp ground cumin seeds
2 tsp sweet paprika (unsmoked), plus extra to serve
1 tbsp tomato purée
250g red lentils
1.5 liters vegetable stock
3 vine-ripened tomatoes, diced
400g spinach, washed, dried, large stalks removed
1 lemon, cut into wedges, to serve

For the garlic yogurt (optional)

100g natural or Greek yogurt
2 small garlic cloves, crushed
1 tbsp extra-virgin olive oil (optional)

Method

1. For the soup, heat the oil in a large pan, then add the onion, carrot, garlic, chili flakes and some salt and pepper. Stir, cover and cook over a low heat for 7-8 minutes until soft and lightly golden.

2. Uncover the pan, add the ground cumin and paprika and cook for a few seconds, then stir in the puree. Add the lentils and stock and bring to the boil, then cover and simmer for 20 minutes, stirring now and then.

3. Meanwhile make the garlic yogurt by mixing all the ingredients with a pinch of salt. Chill until needed.

4. Add the diced tomatoes to the soup and simmer for another 5 minutes.
Season with salt & pepper.

5. Bunch up the spinach leaves and slice them across into fine shreds. Fill 6 deep soup bowls to the brim with the spinach, then ladle over the boiling hot soup and stir.

As soon as the spinach has wilted, serve topped with a spoonful of the garlic yogurt, sprinkled with a little paprika and with lemon wedges for squeezing over.

Tip – add a few slices of chorizo just before serving

IMG_1077.JPG

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