Archives for the month of: June, 2013

Minestrone verde

I have to admit I don’t deal with summer heat well. I much prefer cold weather as I find it is so much easier to get warm than it is to stay cool. I love rugging up on the couch in the middle of a thunder storm, with a cup of tea (and maybe a nice baked item) and a good book. Plus winter is great soup weather.

Soups are also great meals on the run, whether at work or between work and racing off to rehearsals when I’m in a show. I like to try new soups in winter so that I keep things interesting and don’t get sick of one soup.  So when I was looking for my latest ‘my cookbook library’ recipe, this new soup fit the bill.

I like this recipe as it is very simply to make, full of vegetables but filling with the addition of the butter beans. This makes a huge pot full and I have placed a few serves of it in the freezer. I will update this post once I’ve tried it after freezing. This recipe could easily be made vegetarian by omitting the pancetta and using only vegetable stock. Cut the vegetables as fine or large as you like (however the larger you slice them, the longer they will take to cook). Don’t be put off by the long list of ingredients. Once everything is chopped, the actual cooking of the soup is easy and only a few steps.

Book recipe number: 4

Number of cookbooks owned: 200+ (I didn’t cheat, I got given two by my lovely French teacher as she couldn’t use them any more as she no longer eats meat)

New book credit: 0.8 (1 more to go before I am allowed to buy another cookbook)

Click here for the recipe

 Mille Feuille

Of all the types of pastry we learnt during the 6 classes I attended, this is the one that I enrolled for and really wanted to do. I was supposed to attend a Mille Feuille class with Sarah at babyCakes last year, but unfortunately it was cancelled due to lack of interest. So I was thrilled when Sarah told me about the 6 week pastry class at TuartCollege, which included a class on Mille Feuille using rough puff pastry.

I’ve really enjoyed this 6 week course and have found my confidence with pastry has really grown. I can’t wait to give full blown puff pastry a try when I have time at home. But in the meantime, it’s great to now have this quicker rough puff pastry up my sleeve. It tastes great, with the flaky layers, rise and crispness you expect from puff pastry, but in a lot less time. Yum.

Next time I make it at home, I will take step by step photos of the folding and update the post. But for now at least, here is the recipe.

Click here for the recipe

tarte tartin

Time for another meat free Monday recipe. I have never made a tarte tartin before, and instead of trying the normal sweet variety, I decided I wanted to make a beetroot and pumpkin one. I looked at a few different recipes, but couldn’t find what I wanted. So I made this one up as I went. I did cheat and used bought puff pastry. I’m not quite up to home made puff pastry, but I’m almost there. I made a great rough puff in class the other week (which I will post about next).

I was very happy with the end result flavour wise. The balsamic vinegar is a great match for the earthiness of the beetroot, and there is a nice savoury sweetness from the caramelised onions and roast butternut pumpkin. And of course the crisp puff pastry and ‘caramel’ (in this case reduced balsamic and brown sugar). Unfortunately I didn’t quite cook my pastry enough when I made this for the first time, however the next day when it was cooked for an extra ten minutes it was perfect, so I have adjusted this recipe to give the pastry that extra ten minutes.

CLick here for the recipe

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