Wednesday, October 1, 2014

Peasant Soup

I guess this is a fairly traditional recipe for peasant soup. Generally the idea is that you put some odds and ends, always the last bits of a few extra veges you have hanging around your fridge, together in a broth and voila, you have soup. Typical soup veg include carrots and celery and for some protein, there are some beans added. I will include a list of what I put in this soup, as per the recipe from the Miss Dahl book, but you really can put whatever you like in it.
carrots
celery
onion
kale
broad beans
beef broth
salt and pepper

This was really just a matter of dicing the vegetables, lightly frying the onions and putting everything together in a pot. You can have more or less broth if you want it soupy or stewy, I probably ended up using about 1 litre of stock.
Fry the onions, add the veges and cook for about five minutes on medium heat. Add your stock and simmer for about 20 minutes. Add the beans and cook for another 15 minutes, salt and pepper taste. Serve with a lovely crust of bread and tuck in. Perfect for a chilly autumn evening.

Cheers!

Sunday, September 28, 2014

Dark Maroon with Teal Spots




New nail art post! I wanted to do something in a darker shade for autumn but I wasn't happy with just the maroon all by itself. Since I have been on a teal kick all summer (dying my hair that color for a start) I thought I would give it one last hurrah before putting it away, so I added little polka dots. I would love to hear about the ways you may be celebrating autumn as well.

Hope you had an awesome weekend! 

Saturday, September 27, 2014

Poached Eggs with Portobello Mushrooms and Goats Cheese

I have decided to start a new project; working my way through Sophie Dahl's cookbook, Miss Dahl's Voluptuous Delights. I have mentioned before how much I love this woman and her recipes. While I was in London, I managed to pick up a copy of her book and have been mooning over it ever since. I thought that the best way for me to show my admiration for a fellow food lover was to spend the next year cooking my way through the book.
She has it split up into seasons, with breakfast, lunch and dinner sections. There is a puddings section at the very end and each chapter starts off with her wonderful stories about her experiences and memories with food. She is such an amazing story teller and her passion for food is what drew me to her in the first place. So, to kick things off we begin in the autumn, my favorite time of year.



This breakfast recipe is super tasty with some lightly seasoned swiss chard or fresh tarragon.
2 potobello mushrooms
salt and pepper
olive oil
soft goat's cheese
2 eggs

Preheat the grill. Wash the mushrooms and remove the stems. Season with some olive oil, salt and pepper and crumble some goat cheese on top. Pop the mushrooms under the grill stalk side up for about five minutes. Poach the eggs, 3 minutes for slightly runny or 5 minutes if you like them the way I did them in the photos. Put everything together and enjoy. I sprinkled a little extra goats cheese on top of everything for a little more creaminess.

Here's to great food and the memories it brings. Cheers!