Quote:
Originally Posted by montsnmags
Thanks for the bread tip. I would like to get our daily bread down pat, and our bought stuff actually sounds similar to your suggestion, but a rye, so I appreciate the suggestion.
Also, beans and vege sounds good...recipe?
We just bought some fish for tomorrow night (aside from some of the "steak" fish, fish is not something I used to at all like, but my tastes appear to have changed), but I also bought some frozen sandcrab meat from the local fisho...I want to make a crab meat and sweetcorn soup, which I reckon'll be a nice winter-night meal if I can do it right.
Cheers,
Marc
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Oooh crab and sweetcorn soup. yum! I usually do a chicken and sweetcorn one using creamed corn.
Recipe for bean soup. they are soaking now see...
Spoiler:
Soak (rinse first) your favourite beans (about 1 & 1/2 cups) in cold water. I used borlotti, cannellini, red kidney and some little green (lima) beans. Big white lima beans are nice, but will split and curl in the soak. Oh and some pearl barley. I usually add other stuff like chick peas or green/brown lentils if I have, (I don't today).
After at least an hour (several are better) slowly bring the beans to the boil and simmer for half an hour. Turn off the gas and let them sit for another hour or so (skim off any spume), with the lid on. This method is not the only way of cooking beans, some folks like to soak overnight and then get straight into cooking. but I only remember that I want bean soup that afternoon so this is quicker.
Drain the beans and rinse the pot. Sweat down an onion (and celery if you have it - I don't) (and cumin, pepper, turmeric and ground coriander and whatever other spices you like) in butter and oil and a couple of anchovies. I like to add garlic, but when it is cooked dump the beans in on top to stop the garlic going yuk. (no butter if you are being too healthy, but it tastes nice. When your onion is soft add the beans and stir around to get oil/butter on them a la risotto. Add a little tin of tomato paste and stir to combine. If looking too dry rinse your little can out and put the water in. Go the garden and cut some rosemary and garlic chives (I wish my parsley would stay alive) Too much detail!..... Add some herbs if you like and save some for the end.
When you are happy that the tomato paste is cooked off, top up with water and/or vege stock (I use Massell vege stock powder) and bring to gentle simmer. Play on computer for a while, occasionally testing to see if beans are eatable. When happy add potatoes (I got blue ones this week) and carrots. I usually add the softer veges nearer the end. broccoli, zucchini, green beans etc. whatever I have. Keep tasting. I usually add a little Tabasco and Worchester sauce at the end for taste. Add some fresh green herbs before serving.
Serve with grated parmesan and crusty bread.
We have it more like a bean/vege casserole than soup, but make it how you like it!
It always tastes better the second day after spending the night in the fridge.
I was more difficult to write that down than it is to do it. I have had this recipe in my head for years gradually making it up and changing it as i go. i hope you have a go at it and enjoy it as much as we do. it is so adaptable to whatever you have. Maybe add some pasta?