When shall we three meet again?
[2008-7-22]
Tag : Dry Onion
This winning winter trio of a robust soup, a hearty stew and asticky pudding will see you right through to spring.
IT'S a big call. Can just three recipes last you all winter? Yes,if one is a great soup, one a great stew, and one a great pudding.Even so, they have to be more than great. The soup has to beflexible enough to turn up each week in a different guise. The stewhas to be fresh, lively and spicy as well as hearty and filling.And the pudding? Well, there was only ever going to be one choicefor the pudding.
The soup: It has to be minestrone; the most comforting, warming,wonderful soup in the Italian kitchen. Take a quick look at thelist of ingredients - now ignore them. You can use onions insteadof leeks, parsnips instead of potatoes, lentils or chickpeasinstead of beans. You can throw in a handful of tiny soup pasta, dowhat Jamie Oliver does and break up long spaghetti before cooking,or do what I do and use a mix of different pasta shapes, just forfun. You can add, subtract, divide or multiply this soup. You canserve it with grated parmesan, a swirl of pesto, or a sharp andtangy salsa verde. Minestrone is a great celebration of wintervegetables and really doesn't need any meat at all, but try it withcoarse, crumbled pork sausage meat in it as well, and you'll behooked. No matter what you do, it will be good as soon as you havemade it, and be even better the next day.
The stew: It could have been one of the French classics - lambnavarin, beef daube - but in the end, I settled on a Spanishchicken, chorizo and chickpea stew, because it is never boring.Sherry and paprika add a sunny Spanish warmth, chickpeas provide alovely nuttiness and bulk without any stodge, and a winter greensuch as silver beet or kale turns it into a complete meal initself.
This winning winter trio of a robust soup, a hearty stew and asticky pudding will see you right through to spring.
IT'S a big call. Can just three recipes last you all winter? Yes,if one is a great soup, one a great stew, and one a great pudding.Even so, they have to be more than great. The soup has to beflexible enough to turn up each week in a different guise. The stewhas to be fresh, lively and spicy as well as hearty and filling.And the pudding? Well, there was only ever going to be one choicefor the pudding.
The soup: It has to be minestrone; the most comforting, warming,wonderful soup in the Italian kitchen. Take a quick look at thelist of ingredients - now ignore them. You can use onions insteadof leeks, parsnips instead of potatoes, lentils or chickpeasinstead of beans. You can throw in a handful of tiny soup pasta, dowhat Jamie Oliver does and break up long spaghetti before cooking,or do what I do and use a mix of different pasta shapes, just forfun. You can add, subtract, divide or multiply this soup. You canserve it with grated parmesan, a swirl of pesto, or a sharp andtangy salsa verde. Minestrone is a great celebration of wintervegetables and really doesn't need any meat at all, but try it withcoarse, crumbled pork sausage meat in it as well, and you'll behooked. No matter what you do, it will be good as soon as you havemade it, and be even better the next day.
The stew: It could have been one of the French classics - lambnavarin, beef daube - but in the end, I settled on a Spanishchicken, chorizo and chickpea stew, because it is never boring.Sherry and paprika add a sunny Spanish warmth, chickpeas provide alovely nuttiness and bulk without any stodge, and a winter greensuch as silver beet or kale turns it into a complete meal initself.
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