Two Soups
Last Saturday (27th February) I made celeriac and Bramley apple soup using Tom Kerridge's recipe in his book Proper Pub Food . I should have ended up with enough soup for 4-6 people but I was lucky to get two bowls. Because I'd used too much celeriac, once I had processed the cooked mixture, the resulting soup looked liked stodgy porridge. I strained as much as I could and it was very tasty indeed, especially with the crumbled Roquefort and chopped walnuts.
The next day I made roasted garlic and butternut squash soup with tomato salsa from Complete Comfort Food (edited by Bridget Jones). Lots of nice ingredients: whole garlic bulbs to be roasted, thyme, squash and ground coriander in the soup; tomatoes, red pepper and red chilli in the salsa. Much to my surprise, I have just found a very similar recipe on the internet (watch out
for US measures). The soup was tasty and could have been very bland without the accompaniment of the tomato salsa.
Muffins and Biscuits
Why do I enjoy baking so much? It's not just the process, the gathering of ingredients and the end product. I like to read through recipes and consider the combination of ingredients. Sometimes I can anticipate what the baked product will taste like. So when a colleague (let's call him John-Boy) asked me when I was next going to bake, I felt flattered and was willing to strut my hot oven stuff. John-Boy is a keen athlete and normally protects his alimentary system from sweet food, but occasionally he drops his guard. I asked him when his body was next having a day off from being a temple and he indicated Friday 4th March. I leafed through my Norfolk cookbook and identified a couple of possibilities. The morning muffins seemed nutritious with pineapple, sultanas and bananas and rapeseed oil. They didn't turn out quite as firm as the ones pictured in book but that didn't stop my colleagues from tucking in and devouring every last one.
Another baking opportunity presented itself that evening. The younger offspring was due back from his aunt's and he's a keen fan of home produce. Still working through my list of recipes in Norfolk's Own Cookbook, I chose pistachio and white chocolate shortbread. As I said to the spouse, I might have over-toasted my nuts. (If J-Zo is reading this, she's probably sniggering.) Also, I might have forgotten to put the sugar in but the white chocolate ensured the biscuits were sweet enough. And the younger offspring is home with his mother. All is well.
 |
| Celeriac and Bramley apple soup ingredients |
 |
| Celeriac and Bramley apple soup with walnuts and Roquefort cheese |
 |
| Ingredients for butternutsquash soup and tomato salsa |
The next day I made roasted garlic and butternut squash soup with tomato salsa from Complete Comfort Food (edited by Bridget Jones). Lots of nice ingredients: whole garlic bulbs to be roasted, thyme, squash and ground coriander in the soup; tomatoes, red pepper and red chilli in the salsa. Much to my surprise, I have just found a very similar recipe on the internet (watch out
for US measures). The soup was tasty and could have been very bland without the accompaniment of the tomato salsa.
 |
| Butternutsquash with tomato salsa |
Muffins and Biscuits
 |
| Morning muffins |
 |
| Pistachio and white chocolate shortbread |
Another baking opportunity presented itself that evening. The younger offspring was due back from his aunt's and he's a keen fan of home produce. Still working through my list of recipes in Norfolk's Own Cookbook, I chose pistachio and white chocolate shortbread. As I said to the spouse, I might have over-toasted my nuts. (If J-Zo is reading this, she's probably sniggering.) Also, I might have forgotten to put the sugar in but the white chocolate ensured the biscuits were sweet enough. And the younger offspring is home with his mother. All is well.
Minnie
Comments
Post a Comment