Soupy twist

We welcomed March with a double-whammy of crazy "meals" (cake and toast post-pub at midnight, and an uber-carb-fest for lunch in front of the Carling Cup final) and so when dinner time rolled around N and I were in need of some serious vegetable goodness.

I thought I was feeling pretty tired and uninspired, then I spotted my stash of rosemary, stolen from the huge bush in K's garden, and suddenly an idea came flooding to me. I don't often cook with rosemary, except to put it on the top of focaccia, but the scent of the fresh sprigs conjured up memories of Italy and I knew that at least one handful of the fresh herb was destined for the pot.


I raided the vegetable draw and discovered some leeks and courgettes that needed using. I added to that some plum tomatoes, stock and broad beans and in half an hour we had soup.

I've never really improvised with soup. I'm not sure why. I'm happy to experiment with any sauce I make, and most of our meals involve some free-styling on my part. Yet when it comes to soup I've always followed recipes, with the odd exception of removing cream in favour of soy milk. Then last night something happened, I don't know if it was sheer laziness (the soup book was across the room), or if I was being headstrong, knowing that I probably wouldn't have all the ingredients a recipe asked for, but for some reason I decided that suddenly I knew what I wanted and how to get it.

The result? A veg- and bean-packed soup that was hearty enough for a chilly evening, but somehow light enough to be slurped from a mug in the sunshine this lunchtime. Yes, there was a tiny amount left to be savoured again today, much to my delight, because I was really pleased with how my first soup experiment worked out. N must have been too because he ventured back for seconds.

This is a soup to fix vegetable withdrawl, and is still tasty enough to be a treat. I'm calling it "soupy twist" in hommage to "A bit of Fry and Laurie." Why? Well, because I can. Oh and it's a bit ad-hoc as I wasn't actually paying too much attention. As ever.

Soupy Twist (Italianesque vegetable and bean soup)

Serves four, probably.

A large knob butter
fresh rosemary, chopped (a tablespoon-ish, perhaps)
3 medium leeks, scrubbed and sliced
2 courgettes, sliced into rounds
400g (1 can) broad beans, drained
400g (1 can) plum tomatoes
1/2 pint low-salt veggie stock
white wine
tomatoe puree
dijon mustard

In a large pan heat the butter, over a medium hear, until just melting, then add the rosemary. Fry until the herbs begin to soften in the fat, then add the leeks and turn the heat down. Saute the leeks for about five minutes until they become softened, slightly translucent and beginning to brown slightly. Add a squeeze of tomatoe puree, a teaspoon of mustard and a slosh of white wine and stir to combine and lift all the juices. Then add the courgettes, broad beans and tomatoes and stir gently. Cook for five minutes and then add the stock. Simmer slowly, uncovered for aprox 30min, or until reducing and thickening (this will depend on how thick you want the broth, we had ours slightly thinner than pasta sauce). Check that the beans are cooked and the courgettes have softened and collected the juices. Season to taste. Serve with crusty Italian bread, ciabatta or focaccia.

Fixing things

I have been feeling very zen today. It might be because of these:



the nine blackberries I found whilst out walking this morning. I found a back route into the park, and I was kicking myself for having spurned the idea of carrying my camera. It was so wonderful to stumble across a wooded path that could so easily have been in the countryside rather than the city. Along the path were numerous bramble bushes which must have been laden with fat juicy berries a month ago. Alas I only managed to get nine (well ten actually, but in retrospect one wasn't edible). Next year though I shall be staking out that spot with my preserving pan at the ready!

The park too looked beautiful in it's dressing of gold and amber. I will have to go back before the wet winter truly settles in and take some photographs.

The rest of the day has been split between trying to rescue my newest chapter, and trying to rescue the cassoulet, alternating between brandishing a red pen and a red spatula. I think both tasks have been successful. I know this picture doesn't look all that exciting, or appetising for that matter, but believe me the rich spicy smell that was emanating from the pan when I boiled it to soften the beans was just marvelous. I think this, with a glass of the rich red wine that arrived yesterday, is going to be the perfect end to the day. I will post the recipe at some point, but I thought it would be better to at least get mine edible first!


In other random news I have been pondering this, as inspired by this. I was thinking of producing two, one of things to do and a separate thing of baking/cooking challenges. Hmmm. I have a month and a half to sort it out...I'd better get started!

Soaking

Today's heading is two-fold. It's been pouring with rain since last night. Earlier it was so heavy I could barely hear myself think for the thundering of water on our glass roof. It seems the dreary bit of autumn has arrived to see the season into winter.


Sniff is not happy at all. He just can't believe why we could punish him by making the weather so horrid. I think the combination of the rain and having been shut in over the weekend because of the fireworks means it's going to take more than the usual bribes to get some appreciation from him in the next few days. Fortunately there will be some baking tomorrow, so I doubt it'll take that long to bring him round. (I know the above is a blurry photo, but I think it truly captures the extent of Sniff's frown!)

The other sort of soaking is this:


beans! I've decided to branch out into the dried beans world. I have always used tins before, for convenience sake. But since I am almost always home, and am often planning meals in advance I thought I would try and make the switch. Plus Nigel Slater says you can soak them, rinse them, and then freeze them so they're ready to bung in a recipe any time. Sconto! They are supposed to taste loads better like this, and also it's loads more economical. Fortunately a tin of bins is unlikely to break the bank for us, but every little helps, and since the weather suggests there might be more than a few rainy days on the way, now is the time to start saving!

I'm not sure what I'll be up to with the beans. I think a stew, homemade baked beans again, and perhaps a cassoulet. Whatever it is, I'm sure it'll make it's way up here when I get stuck for NaBloPoMo ideas!

Until then, I shall have to leave you with a non-food picture of the rain in North London. There's washing up to be done, and somewhat aptly a chapter on "liquidity" that is waiting to be finished...

beanz meanz....homemade!

I'm not a big baked bean fan. In fact, except for a very rare craving for them on toast with lashings of brown sauce, I'm not a fan at all. I think I find them too pasty and sweet and the tomato sauce not tomatoey enough. I do however really enjoy Greek baked beans. I had them in Athens and thought they were fantastic. Large butter beans in a gently herby tomato sauce. You can get them here in some shops, they come in large flat round tins, can be eaten hot or cold and taste almost as good as the fresh ones we had sitting in the sun near the Acropolis.

Whilst browsing one of the organic shops in town last week I came across their selection of tinned beans. I picked up a mixed tin, thinking I would make a bean salad for dinner that night. Then my eye fell on the organic butter beans and I immediately thought of the spiced tomato sauce I had saved in the freezer. Into my basket went the beans, homemade baked beans here we come.

All I did was drain the beans and sling then in a pan with some of the tomato sauce I usually use for pizza toppings. It's basically blended chopped tomatoes, with oregano, basil, ground pepper, a dash of balsamic vinegar, Worchester sauce and some of any wine we have open. I let the sauce cook down with the beans until it was thick and coated them nicely. I served it with grilled ciabatta.

Mmmm....who needs bland brand name beans when homemade are so simply and delicious.