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Vegetarian borscht (beetroot soup)
The seed sowing timetable is now set up, and the ‘Print it’ button seem to be beyond me at the moment so I have turned my thoughts a recipe for Vegetarian Borscht or Beetroot soup. I picked up some beetroot in the supermarket, it’s one of the vegetables I am hoping to grow this year. I love beetroot, I was brought up knowing it only as a pickle, but my late aunt, who in her younger days worked as a maid in a very posh house told me it was always served there as a hot vegetable with white sauce or creamed horseradish. I have tried the white sauce version and it was lovely. Today though, it will be soup. As I have search through all the information I can find it … Read entire article »
Volcanic Tom Yam
This soup is a panacea, a cure all, penicillin in the pot. This request is down the ‘hot and firery’ path. Since doing some research, there does seem to be the basic ingredients and then… well it s a mine field, personally i don’t eat meat so the pork or chicken is not going to go in my pot but you can easily incorporate these in yours, when you look at the fish its any and everything and i suppose is a matter of which you prefer. Prawns seem to be the more common so I have used this as the base of mine. You could try a firm fish such as monk fish or perhaps even crab claws or any combination. The amount of chili is also down to … Read entire article »
Helen’s Roasted Italian Vegetable Soup with Pasta
Today I wanted to try an Italian vegetable and pasta soup as my daughter had requested one, this is a roasted version to add to the big flavours. To start with I washed all the vegetables and then peeled and put all the peelings and ends in the stockpot and covered with water added salt and pepper and some bay leaves. It was on a low heat for at least an hour. Then strained of all the peelings etc. The peelings go into the compost bin in this house ,nothing goes to waste here if I can help it. The vegetables can vary as to what is available to you at the time of making, so don’t get hung up on quantities or type just go with what you have and let me … Read entire article »
Potato Garlic and Cheese Soup
When you are short on vegetables, then here’s one to try. All you need are potatoes, onions and garlic, it can be dressed up in anything else, I’ve used fresh parsley but any herbs will lift it, if you don’t have herbs then maybe try a blue cheese such as Stilton, all you have to do is use your imagination and experiment. You will need the following 1 tablespoon of olive oil 1oz/25g of butter 1/2lb/225g finely chopped onions 1 large very finely chopped clove garlic 1 lb/450g peeled and chopped potatoes 2pts/l.2ltrs Stock White pepper 2oz/50grams cheese, either cream, or grated cheddar Parsley small bunch finely chopped Dried chili flakes (optional extra) Sauté the onions and garlic in the olive oil or butter over a very gentle heat until the onions become transparent. Add the potatoes and stir constantly for five … Read entire article »
Verdurette, the french way to a fresher tasting stock
I have been looking for a way to make something resembling a commercial stock cube but without all the additives and found in the this old french recipe from Keeping Food Fresh: Old World Techniques and Recipes. On first glace it looks like an awful lot of salt but I don’t think that it is any worse than the stock cubes we buy and does have a much fresher taste. I have adapted mine to the ingredients I had available. The batch I made today is a 1:5 ratio of salt to vegetables and herbs but it might be one to experiment with over time by using different herbs or vegetables. The ingredients are as follows: 1 Leek 4 Sticks of celery 2 Carrots small bunch of fresh parsley 100g salt The total weight of the vegetables was … Read entire article »
The Vegetable Plot
Today, it’s time to start planning the vegetable plot. Our aim always is to make the plot work year round, giving us something fresh throughout the seasons. Now in the midst of winter we have American land cress still going strong also Jerusalem artichokes which can be dug up when needed. The Swiss chard is hanging in there too. We had a few varieties of squash in the plot last year, which are greatly satisfying to grow and also keep well, as you can see I am still using them in the soup. We grew carrots in large planters as an experiment, in the past just sown the seeds straight into the earth but we had problems with the carrots forking and carrot fly. Sieving the soil to remove the stones and the height of the planters stopped … Read entire article »
Filed under: Veggie Plot
Cauliflower and Almond Soup
The soup for today …mmm Cauliflower and Almond. I know it probably sounds odd but I have to tell you this is one fab soup and its simple and quick to make. All the quantities are rough so use what you have to hand and maybe try other vegetables or spices and let me know if what you think. The ingredients are as follows: 1 Medium sized cauliflower (in small florets) 1 Medium Onion (diced) 1 Medium Potato (diced) 1.2ltrs or 2 pints of Vegetable stock (home made or stock cubes) 50grams of ground almonds 25grams or 1 oz of Butter Salt, pepper and nutmeg. Single cream to swirl on top Melt the butter and add the onion over a low heat until the onion is tranparent, should take 5 to 10 mins max. Add the cauliflower and potato to the onion and … Read entire article »
Filed under: Almond, cauliflower, Recipes, Savory, Soup
Vegetable Soup
These are the vegetables I had in my rack today, apart from the onions the rest can be what ever you have to hand and remember when adding the stock make sure it covers the vegetables and if necessary you can add more later. 2 Onions 3 Leeks 1 small Celery 3 Carrots 1/2 Squash 3 Potatoes 1 Parsnip Brussel sprout top (the leafy bit) Bay leaves Mixed herbs Salt and pepper 2 Stock cubes 2 tablespoons Olive oil First wash, peel and chop the vegetables Make some vegetable stock using the peelings, brussel sprout top, bay leaves, salt and pepper (the same way as for the Cauliflower and Almond soup). Saute the onions, leeks, celery in the olive oil until the onions are transparent Add the rest of the vegetables to the onion mixture Add some salt and pepper and a cup of water Cook on a … Read entire article »
Filed under: Carrot, Celery, Leek, Onion, Parsnip, Potato, Recipes, Savory, Soup, Squash
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