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