I made some cucumber and potato soup, yesterday, for lunch. I wanted a subtle soup without many additions so I only added some thyme, and topped the soup with grated mature cheddar cheese. I served it with some freshly baked sweet cornbread. There were no left overs so you can imagine what it tasted like. I hope you had a lovely Easter Weekend. Mine was quiet. Nothing special. I wish you a pleasant week! Continue reading
Frankly speaking, I don’t know why I’ve never made cauliflower soup. I always just roast them in the oven, but then I had this rather large cauliflower head that had been sitting in my freezer for four months because I couldn’t decide what to do with it. The idea of roasting frozen cauliflower florets wasn’t very appealing so I decided to make some soup. I was still very skeptical about the soup, so I added two golden delicious apples, one Jalapeño pepper, some onions, cashew nuts and garlic, of course. I also added a cup of cream when blending the soup.
I must say the soup tasted really nice. It was a bit on the sweet side with the kick of jalapeño. If you don’t like sweet soup, then you can use Granny Smith apples. I sort of liked the sweet side of it and decided to add some grated cheddar cheese, to spoil myself (what the heck!) It was awesome. if you’re thinking of a lean soup then add more stock (broth) and omit the cream and cheddar. I can’t imagine what this would taste like. And oh yes, it was very filling. Have a great weekend! Continue reading
My Favourite Soups
What was your New Year’s Resolution? My main one was to eat more veggies and now I try to eat vegetarian food every lunch time. Today I had this vegetable soup with some garlic bread. It’s basically a vegetable soup with some beans and coconut milk. You can add whatever veggies suits your palate. I added carrots, potatoes, turnips, and parsnips and some Kale. It was nice and hot and good for a cold day. Have a wonderful week, my friend. Send me some sunshine! Continue reading
My Favourite Soups
When we were young, we had our own simple method of differentiating between noodles and pasta. All the long and straight pasta shapes irrespective of diameter, we called spaghetti. All the short pasta shapes like penne and rigatoni, we called pasta and all the elbow shaped pasta, we called macaroni. Those originating from Asia e.g. chow mien, instant ramen, rice noodles, we called noodles. I loved this simple classification. As I grew older, I started noticing ingredient labels and learnt that that high quality pasta is made from the hard durum wheat semolina, while noodles are made from different ingredients for example, soft wheat flour (Chinese ramen and Japanese udon) or rice flour (rice vermicelli); mung bean starch (mung bean threads); sweet potato starch (Japanese/Korean vermicelli) or wheat and buckwheat flour (soba noodles).
The classification of noodles and pasta in America is much more complicated, with two broad groups recognized, namely macaroni products and noodle products. In general if pasta is made using flour, water and egg, irrespective of shape, then it’s classified as a noodle product. If the pasta is made using durum wheat flour or farina, or flour and water (egg white may be included) then it’s classified under Macaroni product. I found it very complicated and confusing so if you want to read more, please visit Wiki. In this soup, I used thin broken noodles, called soup noodles, bought from my local Bulk Barn Store, but I didn’t really like them because they quickly absorbed all the broth in the soup. I regularly use good quality spaghettini or small pasta shapes in soup and they are always okay (not absorbent). The soup tasted very nice and I hope you’ll love it too! Continue reading
My Favourite Soups
My computer has had a technical problem for almost a week so I stopped worrying and just decided to have a break and enjoy autumn. It’s rather cold, rainy and dreary, today, but one of my goals this year is to stay positive and carry the weather with me, at all times. Did you ever read “The Greatest Salesman in the World” by Og Mandino, published in 1968? This was one of my favourite paragraphs: “I will love the sun for it warms my bones; yet I will love the rain for it cleanses my spirit. I will love the light for it shows me the way; yet I will love the darkness for it shows me the stars. I will welcome happiness for it enlarges my heart; yet I will endure sadness for it opens my soul.”
Today I am sharing a simple and straightforward recipe that doesn’t require any explanation. The vegetables are drizzled with olive oil, seasoned with salt and pepper and roasted, then blended, with stock (broth). The only spice used is mixed spice (It’s a mixture of ground: bay leaves, cardamom, cinnamon, cloves, coriander, ginger and nutmeg). If you don’t have mixed spice, use pumpkin spice mix. I hope you’re enjoying the new week? Enjoy the rest of the week!