Archive for the Soup Category

A: Souper Sunday!

Posted in Soup with tags , , on September 7, 2008 by gluttondressedaslamb

(or clear- out- your- crisper- and- make- something- before- everything- goes- yuck- day)

Generally I make minestrone when faced with an emergency vegetable glut. It’s relatively quick, fail-proof, versatile and freezes quite well.

Won’t bother with a detailed method. Basically it’s:

1. Chop up your vegetables.

2. Fry the ones that take the longest to cook first in olive oil+butter (e.g. carrot, garlic, chillies, silverbeet stems), adding other vegetables according to the amount of time they take to cook (e.g. zucchini, cauliflower and lastly the silverbeet leaves).

3. Add enough water to cover, tinned tomatoes if desired, stock powder (or just use stock), lots of seasoning and bring to a boil. Simmer for 15-30 minutes.

4. Add pasta 10 minutes before the end of cooking time.

Serve with lots of extra virgin olive oil, shaved parmesan and freshly ground black pepper.

I tend to save my parmesan rinds and use these when making minestrone. I can’t remember where I read this tip but it really does flavour the soup beautifully.

Lunch for 2 plus 5 emergency meals in the freezer. Bargain!

Lunch for 2 plus 5 emergency meals in the freezer. Bargain!

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R: Hey hey hey!

Posted in Soup with tags on June 25, 2008 by gluttondressedaslamb

Last night’s dinner was AsianFusion. Thai, Nonya and Chinese. Love it! Spurred by our visit to Longrain in Sydney’s Surrey Hills and Amazon’s great deals, we ordered, and received our latest cookbook, Modern Thai Food, by Martin Boetz.  

Made the deep fried fish in hot and sour soup/sauce. It was lurrrrvely. Except for the fact that the house now smells of deep fried fish. Made mum’s winter melon and pork stir-fry. It was comfort food on a cold cold winter’s evening.

And to top it off, i tried this recipe from my nonya cookbook that I’ve gazed at longingly for ages now, but haven’t actually made. Not quite sure why, considering there’s only 1 ingredient, and 4 seasonings. UN-possible!

Tamarind prawns (or assam hei, hei hei) is dead simple to make, and the deliciounessity of it far exceeds the amount (or lack) or effort required.

For 2 people, I used 8 prawns. And what you do is basically marinade the prawns for about 2 hours in :

  • 2 Tbsp. of tamarind pulps, soaked in 1/3 cup of warm water; or 1/3 cup tamarind paste
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. dark soy sauce
  • 1 Tbsp. sugar

Then heat your wok, and add in 2Tbsp of peanut oil. When the oil is hot enough, put the prawns in and fry on one side. Flip prawns onto the other side and pour the remaining marinade in. Simply fry until most of the marinade has evaporated, dish up and serve!

Of course, being gluttony, my resulting dish had garlic chives, broccoli florets, cracked pepper and chilli flakes in it.  Chilli is EVERYTHING. 🙂 I also used a thick caramelish dark soy so I omited the sugar.

Would loved to have pictures of the cooked dishes but the belly monsters attacked, and they were too quick and too ferocious. There was nothing we could do to stop them.

Picture from eatingaisa

<Picture courtesy of eatingasia> 

A: Man Makes Miso. Mmm…

Posted in Soup with tags , , , on June 22, 2008 by gluttondressedaslamb

Suffering from post big-night-out head means we spent most of yesterday eating scraps directly out of the fridge. Half a tub of green olives, 2 tomatoes, a slab of halloumi, 1 cotechino sausage, way too many Margaret River Chocolate Company truffles and a jar of pickles made for an eclectic degustation on a cold winter’s night. So MAN decides to take charge and make soup.

Miso soup in a hurry

bonito flakes

Into pot of boiling water add 2 manfuls of bonito flakes. Turn off, let stand for 4 minutes and strain if desired. (Man decided this wasn’t necessary and we just ate all the bonito after.)

dried seaweed

Add a sparing amount of dried seaweed.

Red miso paste

Add 2-3 generous tablespoons of soybean paste and stir well. Taste and adjust as needed.

Enjoy!