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Recipe: Fennel & apple soup with ham
This is a quick weekday recipe that combines two of my favourite things in winter: soup and fennel. Add one of my favourite things regardless of the season (i.e. pork, in the form of ham) and you have a rounded meal for 4. Fennel & apple soup with ham Yield: 4 servings Ingredients 2 large (or 4 small) fennel bulbs 1/2 onion 1/2 apple 2 tablespoons ghee or fat of choice 4 cups chicken or beef broth 1 1/2 teaspoon rosemary salt (or 1 teaspoon dried rosemary + 1/2 teaspoon salt) 380g good quality ham, preferably not sliced Directions Slice fennel, onion and apple. Heat ghee in a pot, throw…
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Recipe: Smoked pork, mushroom, ginger & cabbage soup
This recipe is more a guide than an actual recipe. Yes, this is an excuse to be inaccurate with the quantities. The results will be great, give or take reasonable amounts of any ingredient. You can also use pre-made broth if you can find a good one. Smoked pork, mushroom, ginger & cabbage soup Yield: 6-8 servings Ingredients Broth about 1 kg smoked pork (bacon) bones enough water to cover the bones Soup about 3 litres smoked pork broth about 300 grams mixed mushrooms (I used oyster, shiitake and black) 5-cm piece ginger 1/4 savoy cabbage about 2 tbsp tamari To serve, optional boiled eggs * Directions Broth Place bones…
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Recipe: Zucchini and roasted garlic soup
For those who know Mafalda (or some Spanish) here is the perfect strip for this post. Soup in summer. Enough said. Zucchini and roasted garlic soup Yield: 6-8 servings Ingredients 1 garlic head, unpeeled 2 tablespoons ghee or butter 1 leek (white part only) 6 medium zucchini 6 cups beef, chicken or vegetable broth 3 teaspoons rosemary salt (or 2 teaspoons dried rosemary + 1 teaspoon salt) Directions Wrap garlic head in foil and roast at 175°C for about 2 hours. You can do this ahead and keep wrapped in the fridge. Chop the leek. Peel and chop the zucchinis. Heat ghee in a pot at medium-high temperature, add leek…
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Recipe: Triple mushroom soup
Three things happened: my naturopath suggested getting more mushrooms (particularly shiitakes) in my diet, I read this article entitled “Smart Fuel: Mushrooms” at Mark’s Daily Apple, and I found dried chanterelles and porcini powder at Dr Earth. As a result, this soup was born. Triple mushroom soup Yield: 6 servings Ingredients 30 g dried chanterelles (or other dried mushrooms) 1 cup hot water 2 tablespoons ghee 400 g Swiss brown mushrooms, sliced 2 teaspoons minced garlic 1/2 teaspoon onion powder 1/4 cup white wine 5 cups bone broth (I used beef but any kind will do) 1 teaspoon dried tarragon 1 teaspoon dried thyme 1 teaspoon celery salt (or regular…
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Recipe: Sancochado
Today is Peruvian Independence Day! Time to celebrate with a Peruvian recipe! Soups in Peru are a big deal. There are restaurants specialised in particular kinds of soups, and some of them are known for their hangover curing properties. Today is Peruvian Independence Day and I celebrate with a soup recipe. While most of the soups have a pretty standard recipe and are fairly simple to make, there are no rules when it comes to sancochado. The simplest versions are cooked on weekdays in ordinary households (my aunties cooked a killer one every single Friday of my life), and the most elaborate are prepared with dozens of ingredients served buffet-style…
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Recipe: Chicken and mussel aguadito with cauliflower rice
Aguadito is a typical Peruvian soup. It means something like “soggy”, not a very appealing name, but it describes the dish perfectly: in essence it’s a watered-down version of arroz con pollo. I’m convinced that one of the reasons there aren’t too many obese people in Perú is that we tend to eat more home-cooked meals. Parties are no exceptions, and it’s not uncommon that the brave people who stay until the next morning are rewarded with a bowl of aguadito. For the record, I’m lame and tend to bail fairly early from parties, so I’ve never enjoyed a bowl of “morning after” aguadito. Aguadito is often made with chicken…
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Recipe: Gluten-free tonkotsu ramen
I had a lot of thick, gelatinous pork broth left over from the patita con maní I prepared a few weeks ago. What to do with it? Ramen of course! I must admit I sometimes feel I’m missing out on something given the number of apparently great ramen restaurants in Sydney, but I just don’t want to put my health at risk with the noodles. I found a couple of solid recipes for the pork and the eggs and made my version of the most decadent and comforting soup I’ve had in years. Please note that you’ll need to prepare the different elements of the soup in advance. Gluten-free tonkotsu…
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Recipe: Beetroot hummus soup
This soup was inspired by this wonderful beet hummus. While thinking about what to make for dinner one night I remembered I had extra roasted beetroot and lemons in my fridge, and that recipe automatically came to mind. Beetroot hummus soup Adapted from Chocolate & Zucchini Yield: 4 servings Ingredients 2 medium beetroots, roasted 2 cloves garlic, roasted 4 cups bone broth (or beef/chicken/vegetable stock) 2 tablespoons lemon juice 2 teaspoons ground cumin salt and pepper 4 tablespoons tahini Directions If you haven’t roasted your beetroots and garlic: wrap them (unpeeled) in foil and place in the oven at 180° until soft (30 – 40 minutes), then peel. Process beetroot,…
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Recipe: Dairy-free borsch
I’m a winter person. No matter how cold my hands and feet are, no matter how much I resemble a South Park character, I love cold weather. Sunny, dry, cold days are my favourite. I get to enjoy some vitamin D during the day and come home for a hearty bowl of hot soup at night. Our Russian friend Andrey prepared an amazing borsch a long while ago. I asked him for instructions and tweaked his recipe a bit. It turned out delicious and if you don’t believe me, ask Alvaro. Dairy-free borsch Yield: Serves 6 Ingredients Broth 2 kg ossobuco 1 onion, coarsely chopped 1 carrot, coarsely chopped 2…
