Your Food Thread

[Lyricalli]

Shaved broccoli, it turns out, is kinda beautiful.

It really is! How lovely.

 

[BabblingBrooke]

It really is! How lovely.

My broccoli and cheddar soup tastes nice, but is a bit thin.

 

[Eyereadtoo]

My broccoli and cheddar soup tastes nice, but is a bit thin.

Add milk but make sure you stir it regularly, if not it'll scorch. When it has a frothy look to it then it's ready to be served.

 

[Collar_N_Cuffs]

I stuffed a pork loin with bacon and mushrooms and served it plainly with seasoned egg noodles and sauteed asparagus. Now that the guests are gone, I have an apple walnut tart in the oven, as I didn't have time earlier and my heart was set on it!

 

[warrior queen]

I have a brand new electric pressure cooker in my cupboard, never been used. Got it 2 yrs ago for my birthday.
I'm thinking it might be time to download the instructions and actually cook something in it!
Up till now, I have been using my stovetop one, but I think this one will be good to use for soups, etc..... and it has a timer so I can prep in the morning and come home to a finished soup.

I've been having a lot of vege-filled soups in an effort to lose this last 5kg.

 

[Emerson40]

Swedish Chef Ramsey.

http://56.media.tumblr.com/b1d197199b3275bb03682fdae8f9029a/tumblr_mlhk6yetKe1rw9dz1o4_500.png


http://56.media.tumblr.com/526e9ecc8943d0559fa27c67d2598917/tumblr_mlhk6yetKe1rw9dz1o2_r1_500.png


http://56.media.tumblr.com/67f15a784f45ab22826f80da0555677a/tumblr_mlhk6yetKe1rw9dz1o3_500.png


Even the chicken makes an appearance.

 

[yossi]

Even the chicken makes an appearance.

Camilla!

 

[pink]

Tonight, I am having chicken fillets and garlic butter noodles.

 

[thør]

Swedish Chef Ramsey.




Even the chicken makes an appearance.

Food Fite!

 

[thør]

http://d3fctitbp7mmz7.cloudfront.net/e944255912c2b01abaee227a99b9ec87.jpg

Pretty tasty

 

[gotsnowgotslush]

A hah! I suspected, as much. Now, I am wishing that I gave into my craving, and bought some. Then, I, too, would be indulging. (The color of it, gave away the tasty secret.)


I will make do with cauliflower gratin. But, I will be crestfallen.
(No Leicester, no Cheshire, no good English cheddar, at the market.)

Has anyone tried adding zuchini and leeks to broccoli and cheddar soup ?

Spell check trolls. Hmpphhhh

 

[La damnee elle la licorne]

 

[warrior queen]

Every so often, I get tired of chewing and I go for a week or so making just soups.
I have a huge stack of soup recipes that I have made (and in most cases, altered).
Bit busy this morning, but when I get home I will pull out my recipe diary and post a few

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I find leftover Chinese food always makes a good soup, unless it's fried stuff... veggies, noodles, rice, meat. Just add stock and maybe a bit of soy sauce, ginger and/or dashes of sesame oil and top with green onion. Voila!

 

[sybarite_1]

Mmm mmm mmmm.
I made okra with green mango.

 

[gotsnowgotslush]

I suppose it would be more suitable for a summer meal. A way to use up zuchini, and create a soup that is not so heavy. Broccoli has an overpowering flavor. Zuchini would pass, unnoticed.

 

[La damnee elle la licorne]

 

[Lyricalli]

Or, ribbon the courgette, I use a vegetable peeler, sauté and eat Instead of pasta with pesto. I actually prefer this to pasta / pesto now, its SO good.

Yes! Zucchini pesto is quite good.

 

[MichaelinChina]

I have a brand new electric pressure cooker in my cupboard, never been used. Got it 2 yrs ago for my birthday.
I'm thinking it might be time to download the instructions and actually cook something in it!
Up till now, I have been using my stovetop one, but I think this one will be good to use for soups, etc..... and it has a timer so I can prep in the morning and come home to a finished soup.

I've been having a lot of vege-filled soups in an effort to lose this last 5kg.

You will wish you had gotten it out when you first got it. Stews especially, turn out so delicious. The right water/liquid level is the key thing though.
With mine I just dial up the task: a soup, a stew, a cake, and it does the rest.

 

[MichaelinChina]

I find leftover Chinese food always makes a good soup, unless it's fried stuff... veggies, noodles, rice, meat. Just add stock and maybe a bit of soy sauce, ginger and/or dashes of sesame oil and top with green onion. Voila!

Sounds exactly like the soup I had with pork wontons (hun dun) last night. Home made wontons from a neighbourhood stall. So delicious; so much better than the frozen supermarket ones.

 

[warrior queen]

Cauliflower and Olive Soup

1 T olive oil
1 t butter
1 onion, chopped
1 small leek, washed and sliced finely
1 med cauli, cut into small florets
750ml vegetable or chicken stock
150ml milk
85ml double cream
6 black olives, stoned and finely chopped
salt and pepper
1 T chopped chives
1 T olive oil, extra

In a large pot, heat oil and butter over med heat and add onion and leek. Sweat till tender.
Pour in stock and milk and bring to gentle boil. Add cauli and simmer till very tender, about 20 mins. Remove from heat and using a stick blender, puree till smooth.
Add double cream and olives and stir to combine.
Season with salt and pepper (easy on the salt as olives add a fair bit!)
Ladle into warmed bowls, sprinkle with chives and drizzle with extra oil.

 

[warrior queen]

Rasam Soup (Black Pepper Water)

1 onion, chopped
2 garlic cloves, chopped
2.5cm ginger, chopped
1 1/2 teaspoons black peppercorns
1/4 t cummin
1/2 t coriander seeds
1 litre chicken stock
125g yellow lentils
2 tomatoes, chopped small
50g corn kernels
4 spring onions, sliced finely
1 red chilli, sliced finely
1 t tamarind paste
1 t brown sugar
Salt
2 T chopped coriander

With a mortar and pestle, crush together onion, garlic, ginger, peppercorns, cumin and coriander seeds. Place in saucepan, add stock and bring to the boil.
Reduce heat and add lentils, simmering gently till lentils are tender, approx 40 mins.
Add vegetables, chilli, tamarind paste and sugar and simmer further 5 mins.
Lightly season with salt and stir in coriander before serving.

 

[Tigersman]

Since it's getting colder here in southern US, I made child which is a really good meal for colder weather. I made two batches, one bland for my wife and the other one spiced up for me. Next is stew time.

 

[warrior queen]

Honey-roasted Parsnip Soup

25g butter, melted
500g parsnips, roughly chopped
1 each onion, carrot, roughly chopped
5 cloves garlic, roughly chopped
1 t thyme leaves
1 bay leaf
1 T clear honey
1 litre vegetable stock
150 ml dry cider
100 ml double cream

Preheat oven to 220 deg C (425F). Coat parsnips in butter and roast in oven-proof casserole dish 30 mins till golden.
Add onion, carrot, and garlic and roast further 20 mins. Mix in herbs and honey and roast about 10 mins more, till caramellised.
Remove to stovetop, add stock and bring to boil. Reduce heat and simmer for 20 mins. Remove from heat, add cider and puree with stick blender till smooth. Return to heat and bring to boil for 1 min.
Swirl in cream and serve.

Note: parsnips can be replaced with either celeriac or salsify.

I have made this with parsnip, celeriac and salsify.... all are equally good!