I'm now more into fresh and simple foods, things that I can throw together really fast with nice ingredients, or beautiful baked goods that have massive amounts of butter in them.
I'm going to try and get some lovely food made and add tasty photographs to go with. I can't promise that the odd ghetto fabulous toddler tea won't make it onto here but I'm going to try not to.
Over the past week I've had a load of nice veg from Hutchinsons so I've been doing simple stuff with it such as broccoli and rocket soup and Mediterranean veg with linguine. When the soup is good it's very good. I first had it at my friends house and it was the most delicious thing I'd eaten in a while. Elaine will be surprised to hear that as she hasn't got loads of confidence in her cooking but I have to disagree. We had a rosemary foccacia from Waitrose as an accompaniment and it was superb. This is the recipe Elaine gave me exactly as she gave me.
1 good sized onion
1-2 garlic cloves
1 broccoli
Bag o nice mixed salad (no iceberg etc, just mixed baby leaves, rocket etc.)
Couple o glugs o oil in pan. Heat. Cook onion and garlic till soft and translucent. Chick in Brocc in separate florets. Coat in the oil and sweat with lid on on a low heat making sure not to burn for 5-7 mins. Pour in enough stock to cover (I use bouillon which of course suggests way more per litre than necessary. I would say 2-3 tsps of bouillon per litre or water). Place a generous handful(s) of lettuce on the top. Put lid on pan, let it wilt and then stir in with the rest. When the broccoli is cooked (don't overcook) blend. This soup is nice when thin so water down to taste, season to taste etc.
1-2 garlic cloves
1 broccoli
Bag o nice mixed salad (no iceberg etc, just mixed baby leaves, rocket etc.)
Couple o glugs o oil in pan. Heat. Cook onion and garlic till soft and translucent. Chick in Brocc in separate florets. Coat in the oil and sweat with lid on on a low heat making sure not to burn for 5-7 mins. Pour in enough stock to cover (I use bouillon which of course suggests way more per litre than necessary. I would say 2-3 tsps of bouillon per litre or water). Place a generous handful(s) of lettuce on the top. Put lid on pan, let it wilt and then stir in with the rest. When the broccoli is cooked (don't overcook) blend. This soup is nice when thin so water down to taste, season to taste etc.
Try it, it's delicious.
The Med veg was just one small onion finely, two cloves of garlic sliced any soft veg out of the fridge (Toms, aubergine, spinach, rocket) all fried in a good slug of olive oil then just before serving a load of chopped flat leaf parsley, maldon sea salt and cracked black pepper chucked in. Serve with delicious pasta and shaved Parmesan.
Mmmm, my mouth's watering just thinking about this.
