Carrot and parsnip soup

Another wintery creation…

This time, spurred on by a desire to eat carrots.

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Interesting taste and not what I expected…

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but made for a great lunch at work with a small freshly baked roll.

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INGREDIENTS

1 pound of carrots – peeled and cut into 1 inch slices

1 pound of parsnips – peeled and cut into 1 inch slices

1 medium yellow onion – peeled and cut into 1 inch chunks – I used half a large onion.

3 cloves of garlic – unpeeled

2 Tbs olive oil

8 twists of black pepper

4 cups of vegetable stock

INSTRUCTIONS

Preheat oven to 375 degrees.

Toss chopped carrots, parsnips, onion and garlic (garlic should be unpeeled so it won’t burn) with 2 tbs of olive oil and black pepper. Toss to combine and spread out on a baking sheet and put in the oven.

Veggies will roast for 40 minutes but give them a stir every 10 to 15 minutes so they don’t burn. You want them caramelized – not burnt.

Meanwhile, heat 4 cups of stock in a stock pot.

When vegetables are done, squeeze garlic from its peel and add back to the veggies. Discard peel.

Add vegetables to stock – scrape the pan to get every last bit of veggies.

Puree vegetables and stock in a blender a bit at a time. Only fill the blender about ⅓ full and remove the little cap (blender lid insert) and cover with a kitchen towel. If you fill it up more than half and leave the little cap on – you’ll have a blender soup explosion – not fun at all!

Pour soup into bowls and serve – serves 2 to 4 depending on size of bowl/cup.

 

Chorizo hash with fried egg

Winter is definitely here. I am so cold and I am so tired all the time! All I can think of is curling myself up into a ball until summer. Is that what bears do? Anyway, I do not have that option and I probably would not take it if I could, there are too many wonderful things to enjoy. Standing at the tube station waiting 20 minutes for a train, has been one of the delights of the past few days. Oh dear, I am being a little bit negative. Anyway, yes, it’s cold, get over it and move on…

So, as you know, I am never happier than when I am in the kitchen and on Tuesday evening I decided that I needed to eat something with fried egg on the top. Where this random desire came from, I do not know, but I decided to go with it. While sitting in a prized seat on the tube on the way home, I mentally when through the contents of my fridge and decided that the chorizo and peppers needed using up and the potatoes that have been sitting forlornly in the vegetable basket needed a better home.

 

The result: chorizo hash with fried egg. A mix of onions, peppers, garlic, potatoes, paprika chorizo and topped off with a fried egg.

reconfortante…

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Twas, very tasty…

 

The left overs make it to my packed lunchbox on Wednesday and made for an even nicer lunch.

 

INGREDIENTS

150g chorizo sausage

1 small red pepper

1 round teaspoon hot paprika

1 medium onion, roughly chopped

275g Desiree or King Edward potatoes

3 tablespoons olive oil

1 fat clove garlic, peeled and crushed

2 large fresh eggs

METHOD
1. Firstly halve and deseed the red pepper, slice it, then chop it into 1 cm pieces. After that, peel the skin off the chorizo sausage and cut into pieces roughly the same size as the pepper.
2. The potatoes need to be washed and cut into 1 cm cubes, leaving the skin on. Then place them in a saucepan and pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and covering with a clean tea cloth to absorb the steam.
3. Next heat 1 tablespoons of the oil in the larger frying pan and, when it’s fairly hot, add the onion, pepper and garlic and cook for about 6 minutes, until softened and tinged brown at the edges. Then remove these from the pan, add the chorizo and, keeping the heat fairly high, cook for about 2 minutes, again, till nicely browned at the edges.

4. Next, return the pepper mixture to the pan add the paprika and stir everything together, then remove the whole lot to a plate. Now add another tablespoon of oil to the pan and, still keeping the heat high, add the potatoes and seasoning.

5.Toss them around in the hot pan for about 3 minutes, keeping them moving, until they begin to crisp and brown at the edges, then return the chorizo, onion and pepper to the pan and, using a pan slice, keep turning the mixture over.

6.Carry on cooking the whole thing for 5-6 minutes, until it’s all really brown and crispy. Then turn the heat down to its lowest setting and, in the other pan, fry the eggs (see below) in the remaining oil.

7.Serve the hash divided between the two warmed plates with an egg on top of each.

Brexit – the beginning of the end

She believed that all their problems began when Brexit was announced. Well at least that was the story she was telling herself. However, the problems were there way before 17 million people decided to vote them out of the European Union. She remembered feeling physically sick when she looked at her phone on the ‘morning after’.

Brexit.

She woke her husband, breaking the rule, that he should not be woken at all costs before the time he had chosen to arise. “Look,” she whispered. “We’re out!”. He was less than impressed, but mainly because she had woken him up an hour earlier than needed. As sense of unease followed her all day as she was subjected to images of Nigel Farage and Boris Johnson opening and shutting their mouths all day. Everybody was shocked. Then followed days and weeks of political fallout. A demand, a petition for a  second referendum. The Labour Party tore itself into shreds, many of the shadow cabinet resigning and starting a leadership contest. David Cameron, having lead us down this murky path, duly bowed out and left the dirty work for somebody else. Michael Gove stabbed his fellow Brexiter, Boris Johnson, in the back. And Nigel Farage, Nigel Farage tipped his hat, waved goodbye and sailed off into the sunset.   

In the meantime her own little shock to the system was on its way. They literally crashed into what turned out to be the beginning of the end.  

Fault Lines 

The language of blame entered into the dialogue.  

She was brushing her teeth and he was asking, no telling her that he was not sure, if it was her fault that he was waking up at 6am every morning. She was not sure either, she did wake up at 6am but she tried to be as quiet as a mouse. Over the years, she tried to slip seamlessly from dragging herself out of bed and leaving the house, without a trace of her existence. She had long stopped giving him a goodbye kiss in the morning because he said he wanted to sleep. She stopped using her perfume and deodarant in the room in the morning, it all seemed reasonable and considerate. She would select her clothes the night before and lay them out on the sofa, ready for the morning and iron and change into her work clothes in the living room. She never really knew what she looked like because the full length mirror was in the bedroom. It all seemed pretty reasonable, if he wakes he cannot get back to sleep and there can be at times, two hours difference in their waking times.  She was a considerate wife.

Self love 

One day she ‘found’ herself eating a cheeseburger in the carpark. It has been a long day at work and she has a few errands to run before she gets home. Eating in her car felt like a forbidden and elict activity, it was bad but it tasted so good. When she finally got home, tired and fed up, she put on the new duvet covers that had arrived in the post. Not the softest material in the world, maybe it would improve after a few washes. However the bright colours – give the room a warm and inviting look and lifted her mood a little, just a little.

Her husband returned home just as she was taking some of the old duvet and pillow covers out to the garden shed, the storage place for things that will eventually leave the family home. He was looking tired. When she returned to the house – they lie on the bed and half snooze and talk. He tells her he is tired and he cannot bear the thought of standing up in the kitchen to make dinner. So she gets up and makes him a chicken and tomato sandwich. The smell of the warm bread as it comes out of the oven, makes her dizzy with delight. As she puts his sandwich together, her mouth waters and her stomach growls, she briefly reflects on the fact that he gets this homemade wonder and she got a burger in the car park. 

She needs to treat herself better. She needs to make better choices.

Heartbroken 

It feels like her heart has been torn into two. 

It feels like something very terrible has happened to he. She is in shock and she spends her days stumbling around in a pretence of living. 

Intimacy  

And the there are moments of delicious intimacy 

Before she made the sandwich for her husband, they lie on the bed, with the new bright duvet and pillows covers and melt. A quiet dance of hand holding, sweet kisses and caresses . She lies under his chin and rub her cheek across his beard. He lifts her shirt and runs his hand slowly up and down her back. She smile, he smiles. She chuckles, he chuckles. 

Detour 

And so she made a detour because she was just too sad to write. Seeing the words dance across the page displayed her despair in curved and right angled black and white glory. No, she decided, this is not the way it plays out, this is not how the ship goes down, there will no white flag. 

Instead there will be a rebellion. A stand against the status quo. 

Tarte de Santiago

On the weekend that Fidel Castro left this planet – I ran 7K with my running group and baked another Spanish dessert. This Sunday I opted for Tarte de Santiago. A traditional almond cake from Galicia in Northern Spain. Its name meaning literally St. James’ cake (who is the Patron saint of Galicia) it is claimed to be of Medieval origin though it is first mentioned in the year 1577. There is also a theory that the tarta de Santiago was originally a Jewish passover cake whose recipe lived on thanks to the conversos (Spanish Jews who converted to Christianity). These cakes are not dissimilar to the Sephardic cakes of almond and orange. The cake is also named after the beautiful town of Santiago de Compostela. The top of the cake is usually decorated with the Saint James cross and is thought to be a modern addition, apparently initiated in Casa Mora, a traditional pastry shop in Santiago de Compostela which started selling cakes with this pattern on top in 1924.

I have eaten this cake only once before, bought to us by friend of my husband who went on a cycling tour in Northern Spain a few years ago.

INGREDIENTS

* 4 eggs

* 240g sugar

* 240g ground almonds

* Zest of 1 lemon (optional)

* ½ tsp cinnamon (optional)

* Icing sugar for topping

* Butter and flour for the tin

METHOD

1. First, preheat the oven to 160ºC (fan) / 180ºC (no fan).

2. If you want to follow the traditional recipe you only have to mix all the ingredients well, previously beating the eggs a little. If you want to make a somewhat lighter cake , separate the egg whites and beat them till stiff.

3. In a large bowl mix sugar, almond meal and the spices, if using any. Set aside.

4. Then add the lightly beaten egg yolks to the egg whites, and fold gently. This is important: the yolks have to be mixed with the egg whites. Do not ever add the yolks to the mixture of almonds and sugar before adding the whipped egg whites or you’ll end up with a thick paste almost impossible to mix with the whites.

5. Add the egg mixture to the almond-sugar mixture, folding again very smoothly, until it is fairly uniform.

6. Butter and flour a 22-24cm cake tin. Pour the mixture carefully and smooth the surface with a spatula.

7. Put the cake in the oven and bake about 30 minutes, depending on oven. Test the center with a stick to check for ‘doneness’ when 25 minutes or so have elapsed.

I managed to trace and cut out a copy of the St James cross and thus began my first attempt at icing stencilling.

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The final product

Moist and sweet with a outer crunchiness, it went down well with a cup of green tea.

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