“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Tuesday, 27 October 2009
Some days I am sincerely lacking in time. Days when I have extra work on up at the big house that I cook in, and then have the shopping to do for work as well . . . and yet . . . we still have to eat here at home.
I still have to feed my husband and myself.
Those are the days when I rely on a well stocked larder.
A well stocked larder that I can go to at a moments notice and rustle up a meal in quick time.
A meal that is not only filling, but delicious.
A meal that is easy, quick, delicious and pleasing to the eye . . .
When you have a husband that hates pasta . . . it can be a real challenge.
This tasty soup fits the bill perfectly.
It's quick. It's delicious. It's filling. Not only does it use some of my favourite ingredients, but it uses things I always have in my larder.
Necessity is the beautiful mother of invention . . . don't you think? With some crusty bread on the side, this was very . . . very satisfying.
*Tomato and Chick Pea Soup*
A store cupboard recipe that goes together in a flash and uses things that most of us have on hand in our larders. Tasty and filling. Don't overdo the smoked paprika . . . you only want a hint of the flavour . . .you don't want it to take over.
a spash of olive oil
1 small red onion, peeled and finely chopped
2 small garlic cloves, peeled and minced
1 stalk of celery, minced
1 tsp finely chopped rosemary
1 14-oz tin of chick peas, drained
1 14-tin of cherry tomatoes, undrained
1/8 tsp of smoked paprika
1 bay leaf broken in half
2 cups vegetable stock
salt and black pepper to taste
1 TBS chopped fresh flat leaf parsley
Heat the oil in a large heavy saucepan. Add the onion, garlic, celery and rosemary. Cook and stir for several minutes, until the vegetables have softened. Add the chickpeas, tomatoes, and stock. Stir in the bay leaf and smoked paprika. Season to taste with salt and pepper. Bring to the boil and then reduce the heat and simmer for 15 minutes or so. Discard the bay leaf. Using a stick blender, blitz it a few times to crush some of the peas, but you want a lot of texture and some whole peas, so don't overdo it. Taste and adjust the seasoning as required. Stir in the parsley and serve in heated bowls.