I guess it’s got something to do with the fact that our kitchen has been on the edge of being installed for at least a fortnight (the finishing touches are going on as I type), but the temporary kitchen has been rather under-supplied of late. This has led to some (rather successful, if I do say so myself) improvisation. Here’s how I made tonight’s.
Ingredients: 1 large parsnip 2 medium potatoes 2 small sweet potatoes 2 onions 6 cloves of garlic 1 carrot 2 large tomatoes 1 chicken stock cube Kettle of hot water
Method: Chop em up (if you want thick soup, cut the potatoes small so that they can dissolve completely) Stick em in a big pot with the stock cube Pour on enough hot water to cover most of the veg (if you cover it all it’ll be too much water) Bring to the boil and then simmer till done (about 30 – 40 mins)
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I don’t know how to pronounce it, but I know it tastes good!
Feeds: 2 (actually, the amounts below are what I’m going to make next time, what I made today wasn’t enough)
Ingredients: 1 yellow pepper 1 courgette 1 onion 4 cloves of garlic 1 handful of mangetout (all chopped as you like them) Olive oil for frying 1 and 1/2 cups of brown rice 1 vegetable stock cube a little salt 4 cups of hot water
Method: Fry the onions and garlic until they smell great Add the courgette Sprinkle with some salt (this really improves the taste of the courgette) Fry up for a couple of minutes Add the hot water to the stock cube and mix well Add the pepper and mangetout and fry up a bit Add the stock Add the rice Boil till the rice is cooked and the water’s gone (should hopefully happen at the same time) If you can, let the stock/starch stuff at the bottom caramelise a little Leave to stand for 5 minutes
Yum!
