Lamb and cabbage moussaka

Looks scruffy, tasted better.  Usual start onions and garlic, some celery in olive oil unit a bit soft.  Add lamb mince, thyme, chopped pepper and green beans, stir in 4 chopped tomatoes and some tomato puree with half a glass of wine.  A sprinkle of cinnamon and a good grind of black pepper.  Meanwhile par boil sliced potatoes - and drain.  When meat mixture looks glossy and gloopy add a handful of spinach, a grating of nutmeg, sliced black olives and crumbled feta cheese.  Making sure that the mixture still has some moisture and cover with shredded cabbage.  Layer on top sliced potatoes and a drizzle of olive oil.  Bake until browning on top.  A layer of bechamel would be good, but it was very tasty.

Easy peasy noodle soup

I am not claiming that this is cooking - open packet of chicken noodle soup, boil in water as directed on packet.  Add packet of instant noodles and flavouring sachet, add handful of peas and handful of frozen sweetcorn.  Simmer, scoff.  (add sprinkle of chili flakes if feeling daring!)

Bacon and cheese soup

Still in leftover fest after Christmas, but please not more turkey - so chop onion, garlic and leek, soften in olive oil. Add diced bacon, stir a bit add chopped potatoes and stock and simmer.  Remove some bits from the soup and whizz the remainder.  Return the bits to the soup, stir in some cream and some grated cheddar.  Yum.

Smoked haddock chowder

Back to souper December on Boxing Day with smoked haddock chowder.  Fry chopped onion, celery and red pepper in olive oil.  Poach smoked haddock in milk. Add chopped potato to vegetables.  Add vegetable stock and simmer.  Add sweetcorn, and milk from haddock.  Take some of the bits out of the soup and reserve.  Zizz the remainder.  Add the bits back into the soup and add a flaked fish and a dollop of cream.  Victims had seconds, then some additional victims dropped by and enjoyed it too.

Christmas Pie

So, most people have a Christmas dinner - but because of collection of Christmas victims we had to have 2 dinners - veggie and non veggie.  Leek and mushroom pie, or turkey, pigs in blankets and stuffing - with 2 sorts of potato (mash and roast) and 6 different veg (carrots, brussel sprouts, peas, parsnips, red cabbage, brocolli)  - and cranberry sauce.  Started with goats cheese and roast pepper salad, finished with Christmas cake and cheese.  Gathered victims all suitably full played silly games for the rest of the day (Wii, Pass the Bomb and Scrabble).   Far too exhausted for proper recipes, but please note Christmas trees on the pie :)

 

Souper december: Grandma's hotpot (with Kale)

My Grandma used to make hotpot every Saturday - and we loved it when we went to visit.  Grandad made it occasionally too - but he put carrots in his.  I have committed an even worse crime and added kale.  Sautee chopped onion in olive oil, add chopped beef, brown, add stock.  Simmer for a while, add potatoes, simmer more - season.  About 10-15 minutes before serving add kale.  Slurp, get instantly transported to kitchen in Stockport circa 1978.  Victim loved it too (except for the kale, of course).

Chicken, veg and pesto pasta soup

Souper December is petering out a bit.  I tried a Chinese mountain soup mix - but after the required 7 hours simmering it was so revolting that it went straight down the sink, without so much as a pic.  This however, was a chucked together lunch because we were starving and it was delicious, probably even more so because we were starving, but every gathered victim had seconds, so it must have been good.  Sautee 2 chopped onions, good amount of celery and carrots in olive oil, add chicken breast cut into bite sized pieces, brown slightly.  Add just "too much" crushed garlic, turn over in oil and add chicken stock.  Simmer for a few minutes add chopped tomatoes and chicken stock.  When pasta is done stir in pesto.

Blueberry soup

Souper December taking a bit of a dive, as we have had enough main course soups to last for a while now - but when I get home after 7 I don't often fancy cooking a starter and a main for the hungry .. so opted for a main (chili) and something new - a sweet soup.  Have seen lots of fruit soups chilled, but didn't fancy that, so tried this blueberry hot soup - it's delish, like hot thick ribena.  Chuck blueberries, sugar and cranberry juice in a pan with a squeeze of lemon juice and a small chunk of ginger.  Simmer and squash, simmer and seive.  Return to the heat and thicken with 1 tbsp cornflour slaked in water.  Next time I might not thicken it, and just have it as a hot fruit drink - but it was very warming, slightly spicy, velvety fruitiness.  Some left - and I think I might try it (hot or cold) over ice cream....  Recipe (more or less) from here http://aweebitofcooking.co.uk/2008/09/10/blueberry-soup/

Chicken and vegetable noodle soup

OK Victim nearly had a soup refusal today - and then admitted having soup for lunch too (smoked haddock chowder).  So, I had to persuade with one of current favourites... well-ish... it could have been more chinese, but it was declared "yum" when every last drop was gone.  So, sautee onion, ginger and garlic in peanut oil,  add chopped chicken breast - then toss in chopped carrot, red pepper, green beans, mushrooms, radish and chili.  Add about 2 pints of chicken stock and liberal splashings of soy sauce and rice wine.  When veg is almost done add egg noodles, simmer for a minute add handful of frozen peas, sprinkle of chili flakes and good squeeze of lime, simmer then add handful of chopped kale.  Tasty, hot and sour, clean tasting and nutritious.  Victim declared yum. 

Salsify, parsnip and bacon soup

An interesting concoction using veg from the organic box, with some bacon.  It had a lovely earthy flavour, with a sweetness from the parsnip.  Would make it again.  Saute onion, bacon pieces and celery in olive oil, add chopped salsify (when peeled keep in acidulated water until it goes into the soup, to prevent browning), chopped celeriac and chopped parsnip.  Add chicken stock cube and crushed garlic.  Simmer, about 20 minutes, zizz - good grind of black pepper. Sprinkle on parsley.  Yum.

Chicken and sweetcorn soup

Under pressure from 3 generations of victims from one side of the family... they went home .. then we got the outlaws back for usual Sunday treatment.. so, to keep to Souper December this had to be easy.  Stuck a chicken breast in the oven along with the bake (potato, minced pork, onion, celariac, apple with mustard and cider)... to poach in water for 15(ish) mins.  Meanwhile.. usual onions and garlic - soften in olive oil... then add, splosh of white wine, tin of sweetcorn, most of a chopped red chili, spoonful of left over chopped tomatoes (optional ;) ).  Simmer, for, well .. a bit (stick in oven with 1 extra pint of water, come back 3 hours later will still be fine).  Zizz sweetcorn mix to medium (ie. some still whole kernals, but mostly damaged/ obliterated), shred in chicken breast - sprinkle on any reserved chili rings.  Scoff... serve seconds... observe that there will be none spare for "kitchen fairies" work lunches... result!  Bask in glory of feeding all generations of visitors without complaint... stack dishwasher (again).

Broccoli and blue cheese soup

Yes... I know, it's too orange for the title!  We had some left over tomatoes, so I chucked them in too - but, fundamentally - it IS broccoli soup with blue cheese and stuff.  Chopped an onion, squashed and chopped a garlic clove and about 3 inches of celery - fry off for a bit - chopped in 2 heads of brocolli, including most of the stalk.  Simmer, simmer, in stock (and left over tin of tomatoes).  Taste, season - add small cubes of cheese (some cornish blue today - but could be stilton... or other blue cheese) TURN HEAT DOWN... melt cheese and keep warm - zizz (as much as you want).. scoff.  Some people don't like blue cheese much (go figure), but even they will eat a bowl full, and then say - "nice, but would have been awesome without the cheese".  Strangely, none left to bung into freezer! :)

left over veggie moussaka soup

In the interests of not cheating - there is only one "oh just whizz up the leftovers and call it soup" soup allowed this month.  I had hoped to save it for later, at least to the 2+ dates - but no! ... 3 generations of victims on top of a full day of work have brought it early.  The dinner was lentil moussaka (hence the title of the soup).. was well received by ALL victims - ages 11- nearly 70, persuasions strictly veggie to confirmed carnivore, dietary pecularities including diabetic, lactose intolerant, nut allergies (and fussy).  Recipe (?) ish for moussaka - sautee 1-2 onions, some chopped celery and carrots and red pepper - 4 cloves of garlic - add greek spice mix (cumin, mint, paprika, black pepper, smidge of cinnamon, oregano).  Meanwhile, peel potatoes and chop into slices about the thickness of a £1 coin.  Add prepared puy/beluga lentils (or other kind, I like the dark colour and nuttiness - and had some in the cupboard), and 2 tins of chopped tomatoes.  Slice 2 aubergines lengthways (if they are big - salt and drain them - but I don't often bother - they don't seem so bitter these days).  When sauce is done, potatoes are soft - drain potatoes and layer in an oven dish.  Start with lentil sauce, add pretend white sauce (oh yes, forgot that ...natural yogurt mixed with vegetarian parmesan (not lactose free, but lactose low - could be done with soya equivalents)), aubergines, then potatoes - drizzle with olive oil and grind over blacck pepper - stick back in oven - relax - open wine, chat (chuck together green salad),  ... check oven for golden crispiness (about 20-30mins) on top of potatoes - gather victims, sit, serve, bask in glory... stand back as they dive in, in undignified fashion. 

If there are any leftovers, chuck in pan - zizz - check texture - soup!

Suppa chili con carne

Keeping to the spirit of souper December, coupled with the very stormy weather today made me think of chili - and I had seen it on a blog a while ago so feel justified (http://simply-delicious.co.za/2011/06/15/chilli-con-carne-soup/) in claiming it as a soup.  What is the definition of soup anyway?  According to the Free Dictionary "A liquid food prepared from meat, fish, or vegetable stock combined with various other ingredients and often containing solid pieces."  http://www.thefreedictionary.com/soup OK - it counts. Chop onion, celery and red pepper;  saute in olive oil.  Add chopped mushrooms, crushed garlic and chili spices.  Add mince and brown a little, add two tins of chopped tomatoes, some stock and simmer.  Simmer a bit more.  Add drained kidney beans and simmer a bit more.  Serve topped with avocado, natural yogurt and chili and a squirt of lime juice.  Victim scoffed happily, but claims again that I am a wuss with the chili.  

Lentil soup with piccalilli

Don't knock it 'til you've tried it!  The sharp cool piccalilli stands up really well to the earthy warming soup.  Chopped and sauteed an onion, some celery and swede.  Add crushed garlic and about half a teaspoon rosemary, then stir in teaspoon of marmite.  Chuck in big handful of red lentils and water.  Simmer, add a tin of chopped tomatoes.  Simmer, season, zizz.  Serve with dollop of piccalilli.

Leek and potato soup

There are reasons that classic combinations endure... they are delicious, and leek and potato soup is a case in point.  gently fry 2 chopped, and washed leeks, in olive oil, add crushed garlic and 5(ish) chopped potatoes and a chopped carrot.  Stir around in the oil briefly and add mustard - English powdered is great.  Add stock / stock and water and simmer for 15-20 minutes.  Zizz, taste and season ... I think a good grinding of black pepper is essential.  Scoff... go ahhhhhhh, like in the adverts... curl up on sofa, preferably in front of roaring fire.

Peanut, vegetable and rice noodle soup... does this have an exotic name?

Get me for health giving soup !... but what to call it?  Peanuts are the crunchy garnish, and used sparingly ... but the single ingredient which makes it a bit more interesting.  Broth with some noodles and vegetables...?  So, it's a chinese(ish) rice noodle soup with peanuts and chili.  You need a good chicken (or vegetable) stock for this because most of the flavour is in the very "thin" liquor.  Right, so here we go.  I made chicken stock from roast chicken carcass, but chucked in star anise, szechaun pepper corns, sprinkle of Chinese five spice, cumin seeds and a pinch of fennel seeds - after a couple of minutes chuck in tbsp rice wine/ sherry, season til proper tasty but not over powering...this is now "broth", keep it hot.  Actually, it's probably worth mentioning that in this case the roast chicken was roasted with shed loads of garlic and lemon, and the stock made with additional celery, carrot, onion (and some more garlic).  Heat stock/broth back up to boiling point.  Meanwhile - chop and prep solid bits of soup - in this case spring onion, red pepper, carrot, celery (chop finely to avoid aniseedy overload) and mushrooms... and a red chili.  Then, cook noodles as per packet instructions and chuck in veg to soften at appropriate point... ie water boils - noodles say 5 minutes - chuck in noodles, stir, bring back to boil add veg (keep some chili and spring onion or other yummy veg (beansprouts, mange tout.... for garnish), bring back to boil for 3 minutes... drain.  When ready to serve pile noodles and veg in bowls (top with stips of chicken for extra yummy meatiness, and if you have some) ladel over hot broth.  Sprinkle on garnish - chili rings, spring onion, coriander, basil, chopped roasted peanuts, gold leaf... you choose  :).  I liked it, and had seconds, victim agreed the flavours are OK - but declares preference for egg noodles.  I get the point, as the thinner rice noodles are a bit slimey - but, from diet balance/ allergy/ variety etc... rice noodles are worth understanding and using where they are nutritiuous and tasty/ a carrier for tastes.

Anyway... clean, hot, balanced... but not victim's favourite.

Curried parsnip soup, with watercress

Souper December starts in earnest with curried parsnip soup.  Easy peasy ... chop 2 onions, 5 inches of a celery bunch and 2 peeled carrots - saute in olive oil for a few minutes, add crushed garlic and a tablespoon of curry paste.  Turn over in pan for a couple of minutes until it is all mixed and a bit soft - add 4 (ish) parsnips, peeled and roughly chopped.... add some vegetable stock and water, so that all the vegetables are covered.  I also added half a tin of chopped tomatoes which were lying around.  Season, simmer.... add more water if it looks too thick.  Zizz in the most convenient manner, in this case stick blender, season to taste, including a splash of cream / milk / extra water to get the correct texture.  Top with a sprig of watercress.  Victim was disparaging until it was tasted... then superlatives were fair tripping... velvety smooth, full-bodied with the sweetness of parsnip, yet deeply savoury with enough heat from the pepper and curry.  Watercress garnish obviously not essential, but adds a splash of green.  Extra gathered victims, who are not known for compliments, scoffed the lot, wiped bowls clean and took home extra portions.

birthday cake

I didn't make it, but am very happy to receive it, except for the fact that it marks that I am now undeniably closer to 50 than 40... do I need a mid-life crisis?  Life has been hectic at work recently, so posting has been sporadic.  However, victim and I have decided that we need to be considerably smaller in a short time frame, and that I need a new challenge.  Therefore, I hereby declare December is "soup month"... it may be a local, rather than a national thing - and we might be starting 2 days late (well, 1 day, we had packet chcicken noodle soup, by coincidence yesterday) - but I will be making a unique soup every day for the rest of the month.  Lets see if we do lose some lbs..... Later, it's my birthday - souper December can wait, caurry for tea tonight.