Posts Tagged With: bouillon

Curried carrot soup with yoghurt and coriander

Curried carrot! The 70’s called and want their recipe back. But just see here how delicious it is…!

ourkitchengarden.net

Fresh from the garden: carrots, onion, garlic, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Stick blender & bowl attachment
  • Measures: tablespoons, teaspoons, ¼ teaspoon
  • Kettle
  • Mixing bowls, large, med, small
  • Chopping boards and knives
  • Peelers
  • Graters
  • Stockpot, wooden spoon
  • Scales
  • Ladle
  • Paper towel
  • Scissors
  • Serving bowls
  • Teaspoons

 

Ingredients:

  • 2 tablespoons olive oil
  • 2 onions
  • 4 cloves of garlic
  • Coarse salt and ground pepper
  • 1 litre boiling water
  • 1 tablespoon bouillon
  • 1kg carrots
  • A small handful coriander
  • 100g Greek yoghurt

Curry Powder

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon ground ginger

What to do:

  • To make the curry powder: Measure the spices into the small bowl of the stick blender and process to a fine powder.
  • Fill the kettle to the litre mark and set it to boil.
  • Peel and finely chop the onions. Peel and finely chop the garlic cloves.
  • Wash and peel the carrots, then grate them all and reserve in a large bowl.
  • Heat the oil in the large stockpot over medium heat. Add onion, 2 teaspoons of the curry powder blend and a grind of pepper. Cook stirring occasionally until the onion is soft for about 5 minutes. Add in the grated carrots and garlic, stir in and then sweat for 1 few minutes with the lid on and the heat low.
  • Carefully add the boiling water and bouillon and bring to a boil. Reduce heat, cover and simmer for 10 minutes until the carrots are tender.
  • Meanwhile wash the coriander and pat it dry. Finely snip and reserve in a little bowl.
  • Puree the soup using the stick blender until super smooth and then check the seasoning. Weigh the yoghurt and then stir into the soup, creating a big whirl.
  • Ladle into soup bowls and serve garnished with the coriander.

Notes: What do the individual spices of the curry powder smell like? And then how do they smell when they’re all combined?

ourkitchengarden.net

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Cream of celery soup

The classics keep coming back, and for good reason! We love our 70’s soups…

ourkitchengarden.net

Fresh from the garden: celery, onion, potatoes, garlic, chives
Recipe source: Melissa
Serves: 6 at home or 24 tastes

Equipment:

  • Kettle
  • Chopping boards and knives
  • Peelers
  • Paper towel
  • Scissors
  • Stockpot, wooden spoon
  • Scales
  • Measures: jug, tablespoon
  • Microplane grater
  • Garlic press, ladle
  • Stick blender, mouli
  • Serving bowls
  • Teaspoons

Ingredients:

  • 1.5 litres boiling water and 1.5 tablespoons bouillon (or 1.5 litres vegetable stock)
  • 1 brown onion
  • 1kg white potatoes
  • 4 garlic cloves
  • A large bunch of celery
  • 2 tablespoons olive oil
  • 1 whole nutmeg
  • 100ml single cream
  • A small handful chives
  • Freshly ground black pepper
    What to do:
  • Fill the kettle and set it to boil. Measure the bouillon and boiling water into the jug and stir.
  • Peel the potatoes under running water and then coarsely chop into 2cm cubes.
  • Peel and coarsely chop the onion.
  • Wash and finely chop the celery, including leaves.
  • Heat the oil in the stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes and then add the chopped celery and cook for another few minutes.
  • Meanwhile peel and crush the garlic, and then add the garlic and potato cubesand stir together.Sweat for a minute until aromatic.
  • Increase heat to high. Add the prepared stock and bring to the boil, then simmer gently, uncovered, for 10 minutes or until the potato is almost tender.
  • Remove from heat, add the cream and using the microplane, grate 1/2 a nutmeg into the soup.
  • Blitz the soup with the stick blender. You may want to pass the soup through the mouli to make it super-smooth.
  • Taste and season if needed.
  • Wash the chives and then roll them in a piece of paper towel. Snip into tiny pieces and reserve.
  • Ladle soup among serving bowls and sprinkle with the snipped chives.

Notes: What do celery leaves taste like? Where does nutmeg grow?

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Cauliflower and borlotti bean soup

There is something almost saintly about a pureed bean soup – and this has texture and flavour & a wonderful creaminess from the beans. And protein! Although who cares how healthy this is for you when it tastes so good?!

ourkitchengarden.net

Fresh from the garden: onion, garlic, bay, cauliflower, parsley
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping board & knife
  • Colander, sieve
  • Large saucepan or stockpot
  • Measures – jug, tablespoon, teaspoon
  • Bowls – big, medium
  • Salad spinner
  • Stick blender
  • Mouli
  • Ladle
  • Serving bowls

 

Ingredients:

  • 1 large brown onion
  • 4 or 5 garlic cloves
  • 1 large head of cauliflower
  • 2 tins of borlotti beans
  • 2 tablespoons olive oil
  • 2 teaspoons fennel seeds
  • 2 bay leaves
  • 1½ litres vegetable or chicken stock (or 1½ litres water and a tablespoon and a half of bouillon)
  • A small handful parsley
  • Black pepper

What to do:

  • Fill the kettle and set it to boil.
  • Peel and finely dice the onion. Peel and slice the garlic. Wash, drain and chop the cauliflower, finely chopping the stalks and discarding the leaves to the chook bin.
  • Open the tins of borlotti beans, drain into the sieve and rinse well under cold water.
  • Heat the olive oil in the saucepan and gently sauté the onion until soft for about 5 minutes and then add the garlic, fennel seeds & bay leaves and cook gently for another minute.
  • Add the cauliflower and the drained beans. Pour in the stock or water and bouillon.
  • Bring to a boil, then reduce the heat and simmer for 10 minutes until the cauliflower is tender.
  • Meanwhile wash and spin the parsley dry. Pick off the leaves, discarding the stalks, and finely chop.
  • Fish out the bay leaves, grind a little pepper in and then carefully whizz until smooth using the stick blender.
  • For a silky smooth finish you may want to pass the soup through the fine setting of a mouli, and then reheat.
  • Taste for correct seasoning and ladle into bowls.
  • Garnish with parsley and serve!

 Notes: We are using tinned beans in this recipe. What would you need to do if you were using dried beans? What other sort of beans are there? What is bouillon?

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Soft polenta with broad beans and spring onions

This dish makes for a great little lunch! Feel free to shave a little parmesan over too if you want…

ourkitchengarden.net

From the garden: broad beans, onions, spring onions, parsley, lemon, garlic, sweetcorn
Recipe source: Melissa
Serves: 6 at home or 24 tastes

Equipment:

  • Chopping board & knife
  • Small paring knife
  • Garlic press
  • Scales
  • Bowls – large, med, small
  • 1 heavy-based saucepan& lid
  • 1 small saucepan & lid
  • Colander
  • Measuring jug
  • Wooden spoon
  • Non-stick frying pan & lid
  • Serving bowls
Ingredients:

  • 1 corn cob
  • 6 garlic cloves
  • 100g coarse polenta
  • 1kg broad beans in shell
  • 1 onion
  • 6 spring onions
  • Extra-virgin olive oil
  • 1 small bunch parsley
  • ½ tablespoon vegetable bouillon
  • 100ml boiling water
  • A lemon
  • Flaked salt and black pepper

What to do:

  • Peel the husks from the corn, then slice the corn from the cob. Peel and crush 2 cloves of the garlic with the garlic press. Add the corn and garlic to the heavy based saucepan with 500ml water and bring to the boil over a moderate flame.
  • Measure the polenta & then rain it in to the corn water, stirring. Cover & reduce to a mere simmer 15 mins, stirring every few minutes.
  • Meanwhile fill the small saucepan with water & set to boil on high heat.
  • Pod the broad beans, discarding the outer shell into the compost, and add beans to the boiling water. Fill a large bowl with cold water and have ready.
  • Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water for 30 seconds. Drain again and double-pod by slipping the outer shell off into the compost. Reserve beans.
  • Place the bouillon in to the measuring jug and carefully add 300ml boiling water, stir.
  • Peel the brown onion and finely chop. Wash the spring onions and chop into 1cm lengths. Peel the remaining 4 cloves of garlic and finely slice. Wash and spin the parsley dry, pick and chop. Zest the lemon and then cut in half and squeeze one half.
  • Heat 2 tablespoons of olive oil in the frying pan and begin to cook the chopped brown onion for 3-4 minutes over a medium to high heat until lightly golden, then add the garlic and cook gently for a further minute.
  • Now add the podded broad beans, the chopped spring onion and the hot stock and place a lid on the pan. Turn the heat down and simmer gently for 2 minutes.
  • Take the lid off and increase the heat to medium. Continue to simmer till the liquid has reduced and become slightly syrupy – about 5 minutes. Sprinkle over the parsley and lemon zest, add lemon juice to taste, and stir to incorporate.
  • When the polenta is ready, remove the lid and season well. Spoon onto serving bowls, and then add the broad beans with the juices poured over.
  • ourkitchengarden.net
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Cornersmith’s winter bouillon

This recipe is a ‘sister recipe’ to the Cornersmith Salad. The aim of this recipe is to use up the excess vegetable parts – carrot tops, fennel tops, spinach stems, parsley stems etc. The recipe can be varied with the seasons by adding what you have on hand.

ourkitchengarden.net

Fresh from the garden: leeks, fennel, carrots, parsley, mint, coriander, onions
Recipe source: Alex and Jamie at Cornersmith Café, Marrickville
Makes: about 20 medium to large jars

Equipment:

  • Jars and lids
  • Large oven tray
  • Paper towel
  • Scales
  • Chopping boards& knives
  • Large bowls
  • Wooden spoons
  • Food processor
  • Funnel
Ingredients:

  • 1kg brown onion
  • 1kg leeks
  • 1kg fennel, including tops
  • 1kg Dutch carrots
  • 1kg celery
  • Carrot tops
  • 4 bunches parsley
  • 2 bunches mint
  • 2 bunches coriander
  • 200 sundried tomatoes
  • 2 heads garlic
  • 1kg fine cooking salt

What to do:

  • Preheat the oven to 140C.
  • Wash the jars and lids in hot soapy water, rinse well and drain upside down.
  • Place all the jars onto an oven tray, right side up, and slide into the oven to sterilize for 15 mins.
  • Dry lids with a clean piece of paper towel.
  • Wash (and scrub if needed) all the vegetables and herbs. Peel the onion & garlic, and carrots if needed.
  • Using the large knife, chop all ingredients into medium sized chunks.
  • In a large bowl, mix the ingredients thoroughly with the salt so it is mixed in evenly.
  • In batches if necessary, add the ingredients to the food processor.
  • Process into a thick paste.
  • Put the funnel into the top of the sterilized jars.
  • Fill the jars and seal tightly.

Notes:This is used as a replacement to stock: one or two teaspoons dissolved in 500ml boiling water. It can be added to stews and soups or any meals that need a boost of flavour.

Bouillon will last for 6 months unopened and stored in a cool dark place. Once opened,it will last for 3 months in the fridge.

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