Soups ~ Day 7

CHILLED CREAM OF SMOKED SALMON SOUP Serves 6

50g [2oz] butter

1 onion chopped

1 garlic clove finely chopped

250g [8oz] smoked salmon finely chopped

3 tablespoons plain flour

900ml [1 ½ pints] chicken stock

1 tablespoon lemon juice

1 bay leaf

¼ teaspoon paprika

150ml [¼] pint single cream

125g [4oz] cooked peeled prawns

1 teaspoon Dill

seasoning

1. melt the butter in a pan add onion and garlic, cook over a moderate heat for 1 minute. Add salmon cook for 1 minute, stirring. Stir in flour, gradually add stock. Stirring constantly bring to the boil. Reduce heat and simmer for 5 mins.
2. Add lemon juice, bay leaf and paprika. Season and simmer for 5-8 mins. Remove from heat and leave to cool, remove bay leaf.
3. Blend the soup until smooth, stir in cream, prawns and chopped dill. Cool and cover closely. Chill in fridge for 3-4 hours or overnight
4. Serve in chilled bowls with a pinch of dill.

Aran Jacket ~ sleeves

Well I started the notorious sleeves, I cast on and worked some 2x2 rib then started the increases which I've chosen to do every 8th row.  Looks ok and not too wide at the moment but I still have a few inches to go before I start the sleeve shaping. 

The whole pattern was too short anyway but I always lengthen knitwear so that is nothing new to me, it's the way my mum taught me.

I'll know by the end of this evening whether I've done it right or not.  I've been doing back to back knitting for the past year now, I think I'm becoming obsessive! 

Soups ~ Day 6

Since pumpkins are in stores  now

TUSCAN PUMPKIN SOUP          Serves 6

1 tablespoon sunflower oil

1 kg [2lb] pumpkin, peeled, deseeded and cut into 2.5cm [1inch] cubes

1 onion chopped

250g [8oz] carrots diced

1 celery stick sliced

2 teaspoons curry powder

1 tablespoon wholewheat flour

1.2l [2 pints] chicken stock

250g [8oz] bacon trimmed of fat and diced

seasoning

Nutmeg

1. heat the oil, add pumpkin, onion, carrot and celery. Cook over a moderate heat for 5 mins until lightly browned. Stir in curry powder and cook for 1 min. stir in flour remove from heat and add stock.
2. Blend the soup.
3. Fry bacon for 3-4 mins stirring constantly. Remove and drain on kitchen roll. Then add to the soup. Taste and season, bring to the boil and simmer gently for 5 mins.
4. Serve and garnish with nutmeg.

Soups Day 5

RICE SOUP WITH MINCED PORK Serves 4

3 fresh coriander roots roughly chopped

3 Garlic cloves roughly chopped

¼ teaspoon white pepper

400g [13oz] minced Pork

1.8l [3 pints] vegetable stock

3 tablespoons light soy sauce

1 tablespoon preserved radish, finely chopped [optional]

625g [1 1/4lb] boiled jasmine rice

2.5cm [1 inch] piece root ginger, peeled and thinly sliced

50g [2oz] Chinese cabbage leaves, roughly chopped

To Serve: 2 Spring onions finely chopped

fresh coriander

White pepper

1. Put coriander roots, garlic & pepper in a mortar and pound to form a smooth paste
2. Mix the paste with the minced pork
3. Put the stock in the pan and bring to the boil. Add the soy sauce, radish and rice.
4. Shape the pork into small balls, drop into the soup and cook for 3 mins
5. Add ginger & cabbage. Cook for a further 1-2 minutes. Serve garnished with coriander leaves and spring onions, season to taste.

*chicken or prawns can be used instead of pork. The Chinese cabbage if not available could be substituted with spinach.

When I made this recipe I used basamati rice and a leafy green cabbage and cooked it a little longer.

It is a light oriental soup which is very filling.

Soups ~ Day 4

Good way to use up that leftover turnip.

BACON & TURNIP SOUP Serves 6

25g [1oz] Butter

125g [4oz] rindless smoked Bacon, roughly chopped

1 Onion roughly chopped

375g [12oz] Potatoes chopped

750g [1 ½ lbs] Turnip chopped

1.2l [2 pints] chicken stock

1 Bay Leaf

1 small Sprig of Thyme

150ml [¼ pint] Milk

Seasoning

Finely chopped parsley to garnish

1. Melt the butter in a pan, add bacon cook until crisp. Remove with a slotted spoon
2. Add onion, potato, & turnip, cook over a low heat for about 5 mins. Add stock, bay leaf & thyme, bring to the boil, reduce heat and simmer gently for 30 – 35 mins until all veg are tender. Remove and discard the bay leaf and thyme.
3. Blend the soup until smooth. Return to pan along with bacon and milk and heat gently. Serve with a sprinkling of parsley.

Winter Knit for Him

I'm currently working on an Aran Jacket for the other half at the moment.  I was lucky to get the last 2 balls in aldi a couple of weeks back.  The pattern is plain, something most men will like.

I cast on the size 44 and realised that this was way too big, even on the 4.5mm needles which I chose to knit it on.  I've ended up making the 39 which is going to fit him no bother, since this is my second Interweave knit I am noticing that you can normally make it one size smaller than asked as a rule.

It's going well so far, I've completed the back and left front so far. I suppose I should see if the zip I have will fit or if I will need to order one.  Perhaps I could modify the collar to have buttons instead........ well that's a thought for later, in case it's not long enough I have a back-up plan of crocheting a band around the hem  with a button closure.  I'll just have to see how it goes.

I'm not looking forward to the sleeves as everyone is complaining that they are too wide, however that should be easy enough to sort.....

Soups Day 3

Day 3 ~ One our favourite recipes from the book!

GOULASH SOUP Serves 6

3 Tablespoons olive oil

750g [1 1/2 lb] boneless lean beef, diced

2 onions finely chopped

2 Garlic cloves finely chopped

2 Celery sticks, sliced

3 Tablespoons paprika

1 Tablespoon caraway seeds

1.2l [2 pints] beef stock

600ml [1 pint] water

1/4 teaspoon dried thyme

2 Bay leaves

1/4 teaspoon Tabasco sauce

3 Tablespoons tomato purée

250g [8 oz] Potatoes, cut into 1cm [1/2 inch] cubes

3 Carrots, cut into 1cm [1/2 inch] cubes

6-8 teaspoons soured Cream [Optional]

1. heat the oil, add the beef in batches cook until browned. Remove with a slotted spoon and drain on kitchen paper. Add onion, garlic and celery cook for 5 mins until soft.
2. Remove pan from heat and stir in Paprika, caraway, stock and water. Add thyme, bay leaves, Tabasco and tomato purée. Stir well and add the beef. Bring to the boil and simmer for about 30 mins.
3. Add the potatoes and carrots, simmer a further 30 mins until potatoes are tender. Remove and discard the bay leaves. Serve and garnish with soured cream if desired.

*Note

I don't bother with the soured cream and usually boil some pasta to add to my other halfs serving ~ he's a pasta addict and I have a wheat intolerance but sometimes I use corn pasta.

I sometimes reduce the fluids to make a stew and if there's any leftovers I add more fluid and have as soup the next day.