Posts Tagged ‘Winter Warmer’

C Soup

Monday, August 13th, 2012

 

Essentially, every ingredient technically starts with the letter C. Except onion. And salt. Though salt could be described as a Condiment. Semantics. Love ‘em ;)

So, this is C Soup … with onion :)

Ingredients:

  • 1 whole Chicken – raw or preroasted by you or from your favorite chook place
  • 400-500g diced Carrot
  • 2 onions – quartered
  • ¼ to ½ a head of Celery – chopped – include the leaves – i prefer lots of leaves
  • 1 tin Creamed Corn
  • Curry – Keen’s use 1 tblspn – I’m using 2 tlbspns of Red Thai Curry Paste
  • 1 small tin Coconut Cream
  • and water of course … water makes up the Seas (C’s) … ok i’ll stop that now.
  • Salt to taste – usually about 1-2 tblspns – chicken + soup needs a lot of salt
  • Optional: cabbage

Method:

  1. Get your cauldron, put the chicken (including stuffing if its there), celery, onion, carrot, salt and water. Bring to simmer for at least an hour. Take out the chicken to cool on a plate – once its cool, shred the meat (discard bones et al) and add it back to the soup.
  2. Check saltiness.
  3. Add the corn, curry and coconut cream. Simmer. Check saltiness.
  4. Serve.

Makes 6 med bowls.

PS I’ll put up a pic as soon as i figure out how to export (correctly) in Lightroom 4 lol

 

 

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Hungarian Goulash

Tuesday, July 24th, 2012

An old favorite of mine – I don’t know if it traditionally has garlic or not, but I like it with so voila ! And don’t even think of adding Gravox (or a like substance) to this … just don’t go there. Nah-uh ! Thicken with flour, not that Goulash needs much – it’s not supposed to be like a traditional English casserole, not even the thickness of a standard stew.

Ingredients:

  • Olive oil to lightly coat the base of your favorite cauldron
  • 2 med onion – chopped
  • 4 cloves garlic – finely chopped or minced
  • 800g casserole steak – diced
  • Salt to taste (I like this salty, I used about 1 tblspn) and pepper
  • 2 tblspns sweet Hungarian Paprika
  • 1 tblspn caraway seeds
  • 3 large carrot – chopped into 1cm thicknesses
  • 3 large potatoes – diced into 2cm blocks
  • Water
  • 2 tblspns Gravy flour or cornflour/water mix to thicken

 

Method:

  1. Heat up your cauldron with the olive oil and sauté the onion and garlic.
  2. Brown the beef.
  3. When almost fully browned, add salt, paprika and caraway seeds. Pepper as desired. Stir well.
  4. Add the potatoes and carrots. Stir so well coated.
  5. Pour enough water over the top so that all contents are well covered.
  6. Bring to a simmer and keep there for at least half an hour … At least ! Preferably 1 ½ hrs or two if you have the time. The longer all the ingredients are together the better it is.
  7. About 10min before serving, thicken with flour (never use Gravox).

 

 

 

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Zucchini Soup

Wednesday, June 27th, 2012

My mother (Hi Mum !) gave me this huge arsed Zucchini that she grew.  It weighed in at 1.07kgs !! And she’s grown heaps of them ! I’ve been roasting and steaming them as a meal accompaniment but its time I put it to its true use … its own dishes … Zucchini Soup and Zucchini Slice … *droooool*

Here’s the soup recipe.

Makes 4-6 serves

Ingredients:

500-600g zucchini – roughly chopped

2 cloves of minced garlic

1 med carrot – diced

1 med onion – diced

2 stalks of celery – diced

1 teaspoon of sweet paprika powder

2 tablspns olive oil

I apple – roughly chopped

1 chili – finely sliced

1ltre of your preferred stock (I tend to use chicken stock)

A splosh of Worcestershire Sauce

Salt and pepper to taste

100g cream or sour cream

Garnish options:  chopped dill, finely chopped chili, crumbled feta, shake of paprika.

 

Method:

  1. Sauté onions, celery and garlic until clear – don’t let them brown.
  2. Add chili, carrot and apple and cook until heated.
  3. Add zucchini and stock so that all ingredients are covered. Add Worcestershire Sauce. Salt and pepper to taste.
  4. Simmer for at least an hour, until zucchini and apple are so soft they’re falling apart.
  5. Take off heat and let cool for 20 min – then use a blender to make the soup smooth.
  6. Put back on the heat, stirring regularly, until soup is simmering. Just before serving, stir through 100g of the cream. Save 50g for garnishing if desired – have some fun with designs ;)

 

 

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Lentil & Carrot Soup

Monday, June 25th, 2012

It’s Winter and we’re feeling it here in Melbourne. This is an ideal Warmer for the belly and the home.  Lentil and Carrot Soup is a lovely sweet entrée or main meal served with buttered, warm Turkish Bread. If you’d like to sweeten it a bit more, either chop another carrot or add a cup of your favorite fruit juice10 minutes before taking the soup off the heat.  So don’t forget to taste test before serving!

Serves 6-8

Ingredients

375g bag of dry lentils (I prefer green)

2 medium carrots – diced small

2 medium purple carrots – diced small

2 medium onions – finely chopped

2 stalks of celery incl leaves – finely chopped – hold back a couple of leaves for garnish

4 cloves of garlic – minced

1-2 tblspns olive oil

1 smoked ham hock

2 or 3 dried bay leaves

Salt and pepper – season to taste.

Optional – sour cream, chili, curry.

 

Method

1 Prepare the lentils the previous day, or the morning of your soup making. Put the dry lentils into a bowl. Pour water over them so they are covered + another inch of water. Leave to soak for at least 8 hours.

2. Dice, chop and mince the ingredients as required.

3. Put your cauldron on the stove over a low heat. Sauté the garlic, onion and celery in the olive oil, stir regularly, until cooked through and clear.  (Add finely chopped chili or powdered curry at this stage)

4. Add the carrots (both sorts), stir until heated through. The purple carrot will give it all a very dark color.

5. Add the ham hock. Season well with salt and pepper.

6. Pour water over the lot until there’s about a 1inch extra clearance on top of the ham hock.

7. Bring to a light simmer and leave at this stage for (ideally) at least 2 hrs. Longer if possible.  I usually let it simmer down so that about an inch of ham hock is exposed, but feel free to top up with more water if you need. This will be your base stock for the lentil and carrot soup J.

8. Take out the ham hock and place to the side in a bowl to cool.

9. Add the lentils including the water they’ve been soaking in. Add the bay leaves. Bring back to a simmer for an hour.

10. Once the ham hock has cooled enough, cut the meat off, and finely chop/tear. Stir it back into the soup. Throw out the fatty skin bits – or give it sparingly to your dog, your choice J.

11. Simmer the soup until it reaches your preferred consistency.

I like to use the Slender Blender (or Bamix or whatever you have on hand) to cream the soup a bit.

Just before serving, stir through some thickened or sour cream. Garnish with a drizzle of sour cream, or sweet chili sauce and celery leaves.

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