Champion of Tasty (original) (raw)

Champion of Tasty [Most Recent Entries][Calendar View] [Friends]

Below are the 20 most recent journal entries recorded inSoup Works' LiveJournal:

Thursday, August 30th, 2007
_2:56 pm_[ninebelow]	Help! Could someone quickly suggested a nice vegetarian soup - preferably including lentils or pulses - that doesn't require a blender? (4 Comments \|Comment on this)
Wednesday, August 30th, 2006
_11:17 am_[ex_susumu64]	Food group update Please proceed directly to gastrogasm (Comment on this)
Sunday, May 28th, 2006
_7:27 pm_[pshtaku]	Scrumdidlumptious Fennel Risotto... Ingredients2 bottles of white wine - I used NZ Sauv Blanc100g good risotto rice - mine started with a C1 fennel bulbsome butter - there has to be enough to coat the rice in the frying pan.500ml of vegetable stock1 onionfresh ground black pepperabout 50g of hard italian cheese grated.( How to do it...Collapse ) Current Mood: hungry (Comment on this)
Thursday, May 25th, 2006
_12:51 pm_[white_hart]	Nice as pie One of the high points of our veg box for the last couple of weeks has been little beetroot with the greens still attached. Last week we had the beets roasted and the greens stir-fried, and ate them with grilled salmon and couscous. This week, I invented a beetroot and goats' cheese pie. Which was gorgeous.( Recipe Collapse )(x-posted from my journal at kotoki's request) (Comment on this)
Sunday, May 7th, 2006
_7:06 pm_[pinkpinstripes]	Mini Omelettey things ( One more picture, and the recipe Collapse ) (4 Comments \|Comment on this)
Monday, April 3rd, 2006
_7:20 pm_[pshtaku]	A nice recipe for Red Lentils and Rice. Courtesy of coffeeandink Here be the link (Comment on this)
Tuesday, March 28th, 2006
_12:36 pm_[ninebelow]	Further Forays Into Pork-Based Soup I had sausage and bean soup for lunch yesterday and very nice it was too. I'd like to make it myself and I have some pork and sundried tomato sausages that strike me as being ideal. Anyone know a good recipe? I could make something up but I wondered if anyone had any experience in this field.Edit: Bah. The soup don't work. I'll make risotto instead. (Comment on this)
Monday, March 20th, 2006
_6:30 pm_[itchyfidget]	( Fish soup Collapse ) (Comment on this)
Sunday, March 19th, 2006
_7:38 pm_[ex_susumu64]	Tomato, Rice and Tarragon soup By popular request (and also it's lovely). Taken from a Marks & Spencer soup book.Serves 42 tbsp olive oil2 cloves of garlic, chopped2 red onions, chopped1 red pepper, deseeded and chopped8 tomatos, skinned, deseeded and chopped1 litre vegetable stock1 celery stick, trimmed and sliced175g brown rice1 tbsp chopped fresh tarragon100ml double creamHeat the oil in a large pan and fry the onion and garlic over a medium heat for 3 minutes, until slightly softened. Add the red pepper and tomatoes and cook for a further two minutes, stirring. Stir in the stock then add rice, celery and tarragon and season to taste. Bring to the boil then lower the heat and simmer for 30 minutes. Remove from the heat and leave to cool for 10 minutes.Next the recipe says to transfer half to a food processor and blend until smooth. We've got a hand blender, so find it easier to blend in the pan until it's the required texture. But whatever works for you...Anyway, once blended cook for a further 5 mins, then stir in the cream and cook for 5 more minutes. Serve garnished with more fresh tarragon and crusty bread. Ideally you want reasonably firm, large tomatoes. I used a "family pack" of organic ones from Sainsburys. Place the tomatoes in a heat-proof bowl and cover with boiling water. Leave for three minutes then drain and allow to cool until you can comfortably handle them. Pierce the skin of each tomato with a sharp knife and it should peel off easily.Current Mood: soup (15 Comments \|Comment on this)
Monday, March 13th, 2006
_9:44 am_[ex_susumu64]	Cheeseburgers With a little encouragement from my glamourous ~~assistant~~ wife, I made my first ever fresh burgers on Saturday. They went a little bit like this:400g beef mince (it's worth getting the poshest meat you can - we used Sainsbury's Taste the Difference)1 onion1 egg1 clove garlic2 slices of breadsome strong cheddar, sliceda burger press is not essential but strongly recommendedPre-heat your grill on high.Blitz the bread into crumbs while the blender is still dry and set aside. Blend the onion and garlic (you're aiming for tiny pieces so it's a load of hassle to chop it by hand), then place in a sieve and squeeze out as much moisture as possible.Mix eveything together in a bowl until it's like one big meaty lump. You might not want to add all the onion, so just add it in bits until you're happy with the proportions.To make each burger, load a small amount of mixture into the press (or shape a thin disc with your hands) then place a small cheese slice in the centre. Cover over with more mince mixture so the cheese is sealed inside. Using a press I made six quite thick burgers out of this quantity.Grill for 10-15 minutes. Wait until the tops of the burgers are browning before turning the first time - this will help them stick together. After this, turn frequently. Serve in warmed bread buns with your garnish of choice.(and don't stuff yourself on the leftovers the next day or it'll put you off your lunch) (4 Comments \|Comment on this)
Wednesday, March 8th, 2006
_8:22 pm_[pinkpinstripes]	Minestrone Soup (pictured before adding pasta)This is a definate winter soup. A lovely filling complete meal. Obviously can be made vegetarian by just leaving out the ham!All of the bits that needed chopping, it whizzed through the blender thingie so it was al nice small bits. Last time the blender was at mums, and I chopped it by hand. My lack of patience resulted in it being a bti too chunky for my linking in what it already a very thick soup.( Recipe Collapse ) Current Mood: hungry (1 Comment \|Comment on this)
_7:18 pm_[ninebelow]	Chicken Soup Not really a recipe, it's just an onion, a carrot, salt and pepper, parsley, stock and a bit of rice. However having lived in a vegetarian household for three years I had forgotten the simple pleasure of boiling a chicken carcass down. This is to commemorate the shift in the house to a meat majority. Mmmmm. (Comment on this)
Saturday, February 25th, 2006
_7:59 pm_[ex_susumu64]	Chicken and Asparagus Lasagne This was taken from the British Columbia Chicken Marketing Board website, of all places, because I'd seen a chicken and asparagus lasagne ready meal in Sainsburys, liked the idea and this was the only online recipe I could find that had metric measurements. It's been dicked around with a bit (primarily halved the quantities of the original method because there aren't 10 of us).10ml olive oil500g aspargus (got 400)250g chicken80g butter80g flour400ml milk125ml white winezest of half a lemonsaltpepper250g cottage cheese (recipe suggested using low-fat/1% but M&S didn't have any)90g grated mozzarella (eventually used a 125g tub)45g grated parmesan6-8 lasagne sheetsPreheat oven to 400F (200C)Slice chicken into 1 inch (2.5 cm) strips. Place chicken strips and asparagus on a rack on a baking sheet. Brush with olive oil and roast in the oven for 15 minutes or until thermometer inserted into the thickest chicken strip reads 170F. Remove from the oven; cool and chop._(Next time I'm going to try steaming the asparagus instead, and only using tips instead of whole spears)_Melt butter in a large saucepan over medium heat; whisk in flour. Stir cook for about 3 minutes. Whisk in hot milk and wine; bring to a boil, stirring constantly. Reduce heat and cook until thickened (about 10 minutes). Add lemon zest, salt, pepper, and cottage cheese; blend well. _(This was the original method, but when I combined the flour and butter it went into a paste almost immediately so I just chucked in the wine and milk. It thickened well quicker than the time above, but if you've made lasagne before you'll know what consistency you're aiming for)._In bottom of 9x13 pan (22x33 cm), pour 1/4 of the sauce. Top with lasagne sheets, half of the chicken and asparagus, half of the mozzarella and more sauce. Repeat with more lasagne sheets, remaining chicken, asparagus and mozzarella and more sauce. Finish with remaining lasagne sheets and sauce and sprinkle with Parmesan cheese.Bake for 30 minutes at 400F (200C). Let stand at room temperature for 15 minutes before serving. When Nat got home, we also made baklava. I managed to burn the top sheet of pastry, so will report on it properly another time but it tasted fine. Just looked odd.And, for ninebelow, this month's BBC Good Food magazine has a cake supplement. The first recipe is for cinnamon and nutella cake. Get in there. (5 Comments \|Comment on this)
Sunday, February 19th, 2006
_5:33 pm_[itchyfidget]	Sandwiches I feel that sandwiches are highly underrated as a gastronomic experience. There aren't really cookbooks devoted to sandwiches, and they usually seem like either an afterthought (I'm hungry ... hmm, I know, I'll make myself a sandwich) or a mundanity (best make my sandwiches for tomorrow, then). My favourite sandwich is - and has been for a couple of years now - white bloomer or baguette with sliced avocado (half an avocado per regular-sized slice of bread) and swiss-style cheese (we most often use leerdammer, but it's pretty fine with emmental or anything like). Sometimes I like to grind a bit of black pepper onto it.Because the avocado is so creamy, you don't need to butter the sandwich, and it gloms together very agreeably, light years from that irritating tendency of the cheese sandwich to fracture by layer.You can add stuff to it (tomato, pickles, olives, salt, etc), but there's something pleasingly subtle about just these two ingredients in bread. It's a quiet sandwich, not a shouty, "look at me" one, but it's good.What's your favourite sandwich? (9 Comments \|Comment on this)
Monday, February 13th, 2006
_8:39 pm_[pshtaku]	Pheasant Soup - from oursin It's not a proper recipe, more a theme with variations for using what's left of a pheasant. But here goes - you're welcome to crosspost this.( things to do with left over pheasant Collapse ) (Comment on this)
Wednesday, February 1st, 2006
_7:32 pm_[ninebelow]	Butternut Squash Soup With Shredded Cabbage And Pancetta An adaptation of a Matthew Fort recipe, on the basis that one salty pork product is much the same as another.1 butternut squash 1 litre vegetable stock * Salt and pepper100g white cabbage 100g pancettaFry the pancetta for a bit in a saucepan then remove. Slice the squash in half and scoop out all the seeds. Cut off the hard outside skin and chop the flesh into chunks. Put the stock into the saucepan and add the squash chunks. Bring to simmering point and cook for 10-15 minutes until the squash is soft. Bung the lot into a blender and whizz until smooth. Return to saucepan and season. Grate the cabbage and add to the saucepan along with the pancetta. Serves four-ish. (To make a vegeterian version, er, don't add the pancetta.) * The original recipe suggests using goose or duck stock. I wish I had them. (4 Comments \|Comment on this)
Wednesday, January 25th, 2006
_2:51 pm_[pinkpinstripes]	Memories There we go, the memories feature if now being made use of. This means that when you have all added many thousands of recipies, we should eventually be able to use it as some kind of index. (Comment on this)
Tuesday, January 24th, 2006
_11:25 am_[ex_susumu64]	Not just soup? So it turns out that most of us would be into having a bit of general recipe sharing action going on. I know for a fact there are committed fans of cake here, for example. We could do that here, certainly, or would it be better to have a community with a more appropriate name? (25 Comments \|Comment on this)
_8:44 am_[pinkpinstripes]	Sun-dried Tomato and Feta Scones ( Happily taken from delia and adapted to a Nat way of baking.Collapse )they were very easy to bake for some Sunday morning baking. I apologise of my recipes dont read well, but hell, this time you're lucky to get measured amounts! (Although, don't bother weighing the feta, just divide the block up like you would with butter. Also, one sun-dried tomato, seems to equal 10g) (1 Comment \|Comment on this)
Monday, January 23rd, 2006
_8:01 pm_[pshtaku]	(Cream of) Curried Parsnip Soup 1 bag of Tesco Value Parsnips1 stock cube (chicken or vegetable)some water (boiling, enough to cover parsnips)some butter (or oil if you are NOT adding milk)1 tblspoon of medium curry powder(opt) about 1/2 pt milkScrub or Peel the ParsnipsQuarter the Parsnips, and if you are being pernickity, take out the middle bit which can be a bit tough...Dice the ParsnipsPut the pan on the stove - add some butter or oil (if you are not adding milk)Let butter melt, then add diced parsnipsAdd Currypowder and stir over parnsips as they sort of fry off in the spices for a bit - watch out that it doesn't stick or burn - turn the heat down...Add Boiling Water to cover (about 1 pint?)Add Stock Cube (1 per pint of water)Put lid on and simmmer til the parsnips are softenAt this point, you can either mash the parsnips if you like your soup chunky - or blitz if you want it smoother.Once you've blitzed or mashed - and only if you've not used oil - add some milk or cream to the mixture to adjust the consistency.Will probably also need salt....To kick it up a bit - add chillis during the fry off... (1 Comment \|Comment on this)

[ << Previous 20 ]