NPR Soup

Sep. 15th, 2017 07:31 pm
tealin: (Default)
Basically, borscht with a bunch of hipster stuff in it. Vegan, of course, and gluten-free if you use a gluten-free yeast extract product.

1 red onion
2 small carrots
3 leaves kale
2 beets
generous handful of new potatoes
2 Tbsp miso paste
1 tsp Vegemite
½ tsp turmeric powder
2½ cups water or thereabouts
1 Tbsp cooking oil
1 tsp sesame oil
2 Tbsp apple cider vinegar

Cut up the onion, carrots, and beets, to whatever size you like in soup.
Heat the oils in the bottom of a medium-large pot.
Sauté onion, carrots, and beets in the oils.
While this is cooking, cut the leafy parts from the stalks of the kale. Cut up the stalks into small pieces and add to the pot. Cut leafy bits into narrow strips and reserve for now.
Once onion is translucent, add turmeric.
Put Vegemite (or other yeast extract product) in a small bowl or mug and add some of the water to start it dissolving, then put the rest of the water in the pot.
Stir the Vegemite mix until it's all dissolved in the water and add to the pot.
Add miso paste and vinegar.
Cut up potatoes while this comes to a boil, then add them.
Add kale strips.
Cover and let simmer for a while. Salt and pepper to taste. (Definitely taste it first, both miso and Vegemite are very salty and you may not need extra.) Szechuan chili oil optional for a bit of kick.

Should come out looking more or less like a Pride flag.
tealin: (Default)
Here are a couple things that are so quick and easy to make you'd think they were bad for you:


A bunch of frozen peas
A ball of fresh mozzarella
Colman's mint sauce*

Stick at least a cup of frozen peas in the microwave for no more than two minutes, stir, then one minute at a time, stirring between, until they are hot and bright green. Once they start turning olive-colour they're overcooked.

Whilst microwaving, cut up your mozarella into cubes. If you're only making a side portion of peas, half a ball will do.

Put the mozarella in with the peas, add a nice dollop of mint sauce, and stir. LUNCH: SORTED. I can generally get this made and eaten and dishes washed in 15 minutes; good healthy filling lunch for busy days.

*I am not usually a name-brand type person, but Colman's is noticeably better than the Sainsbury's own brand, so I will fork over for it


1 kiwifruit
3-4 ginger biscuits
plain yoghurt

Cut your kiwi in bite-size pieces into a bowl, then break up your ginger nuts and add those. Pour as much yoghurt over as you think makes a nice balance between liquid and solid. Let sit for a minute or so to soften up the biscuit pieces, stir, and snaffle.
tealin: (Default)
As I'm sure I have stated with enthusiasm here before, one of the highlights of my teaching in Denmark is this particular type of bread they have at the local supermarket bakery. I found it by accident the first time, and ever since, the first thing I do when I get into town is go buy some bread and butter and stuff myself on it, and the last thing I do is get a loaf or two and freeze them so they'd survive the trip in my luggage, and I can have that wonderful pampasbrød for a couple weeks back in England.

The last time I went, they'd stopped making the loaf – it was available in baguette and bun form, but the texture of those is quite different and neither really captured the joy of the original. Luckily, I'd saved the ingredients list – one of the reasons I started learning how to make bread was to recreate this at home – and while it doesn't list proportions, I hope at some point my experience in baking (such as it is) and memory of the Real Thing might combine to get me at least most of the way there.

The little ingredients tag has been floating around my room for long enough, so in my lifelong fight with little bits of paper, I'm copying out the ingredients list here for future reference. If you like baking and want to give it a go, by all means feel free to do so! If pampasbrød could spread around the world, that might be one small counter to all the awfulness these days.

tealin: (Default)
I gave up making bread for Lent, and vowed that when I got back to it I'd be a bit more adventurous than 'vague attempts at recreating pampasbrød.' First up was black bread, which I remember really liking once upon a time. I found a recipe that was the right combination of well-reviewed and relatively simple on; I made it with a few modifications and would make a few more next time, so here's what I've got for the non-breadmaker people out there:

1½ c water
2 Tbsp cider vinegar1
2½ cups bread flour2
1 cup rye flour
1 tsp salt
2 Tbsp margarine or oil
2 Tbsp dark corn syrup3
1 Tbsp brown sugar3
3 Tbsp unsweetened cocoa powder4
1 tsp instant coffee granules
1 Tbsp caraway seed5
1/4 tsp fennel seed
2 tsp active dry yeast6

1I used 1 Tbsp, as I feared the acid might make the yeast unhappy, but it had no noticeable effect and I'd do the full amount next time.
2I used 1½ c strong white flour and 1 c wholemeal flour
3I would use treacle/molasses for both of these, but didn't have any in the house so used brown sugar this time.
4Would make it 2 Tbsp next time – the bread was tasty but very noticeably chocolatey.
5Caraway is pretty much the only flavour I can't stand, so I omitted this entirely and bumped up the fennel, grinding it a little for better dispersion
6Someone in the comments on the original site said 1-and-a-bit tsp was plenty of yeast so I went with that, and they were right.

Warm your water to body temperature and dissolve 2 Tbsp of treacle/molasses in it, then pour into mixing bowl and add yeast. Once yeast is mixed well and starting to foam, add 1½ c strong white bread flour and mix thoroughly. Wrap in a plastic bag and leave somewhere warmish for about an hour, or until it has the texture of melted marshmallow when stirred.

Mix in remaining wheat flour and rye flour, mixing till smooth. Then add remaining ingredients, including the third Tbsp of treacle. Stir until well mixed. This will give you a dough that is too wet to knead, so stir it a good deal to activate the gluten, then cover again and put somewhere warm for another hour or so.

Once it has doubled in size, tip into a floured bread tin and let rise until it fills the tin, while heating oven to 425°F. Bake for about an hour. Remove it and, once the tin is cool, empty loaf onto a cooling rack and let stand for at least 30 minutes before slicing and serving.

I ate half the loaf in one day, so ... it's pretty good.
tealin: (Default)
Posting this mainly for my own reference later, but in case anyone else is interested, it's a great way to use up courgettes/zucchini.

To be made while cooking your pasta:

Grate courgette (1 normal-sized one per person, or the equivalent of an overgrown one)
Sauté with garlic and olive oil, just enough to sweat, not brown
Add a dash of chili/chili oil
Sprinkle with powdered veg stock or salt & pepper
Cook down 10 min
Add 1-2 tbsp water from the pasta
A generous squeeze of lemon
Chop a handful of mint and parsley fine, sprinkle in
Simmer for around 12 minutes, until all a mellow green
Toss with pasta
Lots of parmesan

Hey presto scrumptious.
tealin: (Default)
I don't know how traditional this recipe is, all I know is it's delicious. And it's the most unscientific recipe I have so I hope you can follow my vagueness.

For our friends across the pond, replace 'eggplant' with 'aubergine.' I don't know why it's called an eggplant here, and I don't know why in French it seems to have something to do with an inn, but let's save linguistic discussions for the comments (no really it's very interesting please comment if you know).


2 medium eggplants
1/4 c olive oil
5-6 cloves garlic
a bit of water

Preheat oven to 350°.*

Excessively overwritten instructions )
tealin: (Default)
I've been much too lax on posting lately – most of this year so far I've either been working on non-drawing stuff, or on stuff I can't post yet. But I had other things to do today, so of course I spent most of it illustrating a recipe. It's a recipe I love sharing with people because while it's time-consuming it's really easy, and both delicious and healthy.

The rest ... )

And if you have an appropriate pie crust recipe and substitute cheese, you can make it vegan, too!


Aug. 4th, 2011 03:34 pm
tealin: (Default)
I heard a story once that, back in the 20s, someone described jazz to Stravinsky, and that his syncopated atonal style was his attempt to replicate the musical style from description alone. I don't know if it's true, but I like the idea, and every so often it occurs to me as a good comparison tool.

Today, for lunch, I had a 'curry' which was must have been crafted by someone who was at home in a kitchen but had only ever had curry described to him. It was yellow, and warm, and served over rice, but there the similarities ended. I've had curries from India, Thailand, Japan, and many places in between, but this didn't resemble any species I knew – I couldn't even identify the spices used in the sauce. To add insult to injury the 'Asian vegetables' on the bill bore an uncanny resemblance to standard North American 'mixed vegetables' but with bean sprouts added. Ever had celery in curry before? Me neither! It was not a successful experiment.

A friend of mine from 'the old days' (i.e. more than three years ago) came to visit recently. He said, 'when did you become a cook?' When I moved down here, that's when! There are good places to eat, here, but they are a long way from me and each other and definitely not suited to a quick nip at lunchtime. If you want something edible you've got to make it yourself ... the only trouble is finding the time to make up big batches of stuff to last the week. I know what I'll be doing tonight ... Swimming Rama )
tealin: (fnav)
Every so often at the Disney commissary they offer this crazy fusion nacho thing which is kind of expensive and too large a serving for one person but is OMG DELICIOUS. I tried replicating it and have made a fairly close cut-price knock off:

3 tbsp soy sauce
2 tbsp seasoned rice vinegar
1 tbsp grated fresh ginger
1 large tomato, seeded and diced
1 avocado, diced
sesame seeds
sprouts (daikon, bean, or alfalfa)
seaweed salad
Japanese mayo
small cubes of raw or seared tuna (the commissary version has this, and all of the above)
ponzu sauce or lemon juice

Best served with wonton chips, though any rice-based chip is good, and unsalted tortilla chips will do in a pinch. If you use large sprouts you may want to cut them shorter to ease in dipping. Some of the optional ingredients should only be mixed in if you're planning to consume all the dip in one day – the sprouts will go soggy, the seaweed will overpower the flavour, and the raw fish ... well, it's raw fish.


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