ok - so this looks like it might be a regular feature

[erastes]

And I apologise if food isn't your bag, but you can skip them!  I don't really like following recipes because I'm always disullusioned by the results but I like to chuck things together - and the last couple of days have been brilliant, if I say so myself.

Yesterday we had Spicy Winter Vegetable soup

 
Apologies again--no weights and measures, simpy don't do it.
--chop up whatever winter veg you have into smallish chunks, about half an inch or smaller. Could use processor if you want a really smooth finish I suppose, but mine ended with smallish chunks as well as puree.
I used: parsnips, turnip, swede, carrots (think that's essential for colour) onions
--fry onions and a couple of cloves of squashed, sliced garlic in olive oil on gentle heat until soft and butter yellow color
--add spices to taste, I added a good shake of garam masala and some chillil powder (obviously you can use fresh chillis but Inever have them to hand)
--add chopped veggies and stir well in
--add vegetable stock if you have it--I didn't, because frankly water+vegetables=STOCK doesn't it?? and salt and pepper to taste. Enough to cover the veggies.
--boil until everything's soft - you may have to skim the scum off if you are fussy, I don't bother.
--puree in the food processor, you can add a knob of butter for shine if you want, but that adds calories to a pretty low calorie dish.
--serve with home made croutons and a slice of crusty bread.


And today, Spaghetti Carbonara (sort of)


 
--finely mince one large onion
--fry in olive oil until soft, add finely sliced leeks - set aside.
--make a basic white sauce using a roux (I use olive oil, not butter) - add the onions and leeks into the sauce, then grated cheese and sliced and diced ham--when cooked through add some sauteed or fried mushrooms. (I actually cooked the onions from the start with the onions but it makes the sauce slightly grey)
garnish with finely sliced raw leek.

NOM

Comments

[gingerhead76.livejournal.com]

For the real spaghetti alla carbonara you don't need onion, and instead of ham you need "pork underbelly" ;-)

[baritonejeff.livejournal.com]

Pancetta is the approved meat addition to true Italian Spaghetti Carbobara. But I think she might know that! :)

[erastes.livejournal.com]

blimey - aren't we all being picky? Wherethe hell am I going to get pork underbelly and pancetta from in North Walsham?

[gingerhead76.livejournal.com]

Pancetta and pork underbelly are the same think, but I think bacon might work as well... If I'm not wrong, when I was in Dublin I used that.

[erastes.livejournal.com]

Well, ham tasted just fine! LOL

[baritonejeff.livejournal.com]

Honey, far from being picky, I was coming to your defense re: the comment I replied to, as you were clear in the beginning of your post that this was *your* version of carbonara. I can't get pancetta here either, and use slab bacon. *MY* own version of carbonara.

To reword your first sentence: blimey - aren't we being touchy?

[ali-wilde.livejournal.com]

Both look great.
I have to wonder what your Dad thinks of you taking photos of the food before he can eat it. What do you tell him?

[erastes.livejournal.com]

Oh I tell him, he thinks it's funny. Of course he doesn't remember five mins later. :D

[cass1969.livejournal.com]

Ooh the soup looks lovely.

Trumpets!!

[erastes.livejournal.com]

It was--probably not smooth or runny enough--but we learn by our mistakes.

[nagasvoice.livejournal.com]

I bet it smells even better than it looks!

[erastes.livejournal.com]

It did, specially the spag.

[jenniferkoliver.livejournal.com]

Oh my word. I want to eat this entire post. :O

[erastes.livejournal.com]

LOL - me, liking cooking- who'd have thunk!

[lee-rowan.livejournal.com]

It's amazing how, when you HAVE to cook, you start to enjoy it. I learned in self-defense and now it's kind of a creative endeavor. (ie, sometimes it's great, occasionally it's not, but it's usually edible.)

THOSE both look like they go in the "Success!" category.

[crawling-angel.livejournal.com]

Try sweet potato and parsnip spiced with garam masala with a dollop of creme fraiche. Cauliflower and broccoli made without the masala.

Trumpets!