Home Made: Good, honest food made easy. Tana Ramsay
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Название: Home Made: Good, honest food made easy

Автор: Tana Ramsay

Издательство: HarperCollins

Жанр: Кулинария

Серия:

isbn: 9780007534715

isbn:

СКАЧАТЬ easy supper if the kids are coming in at different times – on those nights I’m very happy to be reheating and eating my dinner when everyone else has had theirs and gone to bed!

      

      One of the best things about making soup is that it doesn’t need a lot of planning. No two soups are ever the same in our house – they’ll usually be made from whatever odds and ends are in the fridge and cupboards; but even if you do use a recipe, you can easily swap certain ingredients you haven’t got for others that you have. You can’t go wrong with a bit of invention, and you can always get a good meal seemingly from out of nowhere.

      

      This is a fantastic winter soup, perfect for popping in a flask and taking on a bracing walk.

      

      2 rashers of unsmoked streaky bacon

      1 tbsp olive oil

      1 medium onion, peeled and diced

      2 carrots, peeled and sliced

      1 garlic clove, peeled and sliced

      1 tsp garam masala

      1/4 tsp chilli flakes

      150g/5oz red lentils

      400g tin of chopped tomatoes

      400g tin of cannellini beans, drained through a sieve and then rinsed

      1 tbsp tomato purée

      1 litre/13/4 pints hot water

      2 good-quality chicken stock cubes

      1/2 tsp sugar

      zest of 1 lemon

      salt and black pepper

      4 tbsp plain yoghurt to serve

      coriander leaves, roughly chopped, to garnish

      

      Serves: 4-6

      Prep time: 25 minutes

      Cooking time: about 1 hour

      1 Choose a large saucepan with a lid. Cut the bacon into short strips. Heat the oil in the pan on a medium heat, add the bacon and fry until lightly coloured. Add the onion and carrots and fry for 8-10 minutes, until softened. Add the garlic, garam masala and chilli flakes and cook for a further minute or so. Stir in the red lentils.

      2 Add the tomatoes, cannellini beans, tomato purée and water. Crumble in the stock cubes and stir well. Increase the heat and bring to the boil, stirring all the time so that the lentils do not stick to the bottom of the pan. Reduce the heat to a very gentle simmer and pop the lid on the saucepan. Simmer for 45 minutes, stirring from time to time, until the lentils and carrots are tender.

      3 Remove from the heat and allow to cool a bit, then add the sugar and lemon zest and season with salt and pepper to taste. Bring back to the boil and simmer for 2 minutes.

      4 Serve in warm bowls. Add a dollop of yoghurt in the middle of each bowl and sprinkle with the coriander.

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      This is a really hearty minestrone without the predictable tomato offering, which keeps it looking fresh. The slight crunch of chickpeas gives it a little more bite.

      

      2 tbsp olive oil

      2 medium onions, peeled and finely chopped

      2 garlic cloves, peeled and finely chopped

      120g pack of prosciutto (or pancetta), cut into chunks

      2 sticks of celery, cut into 5mm/1/4 inch slices

      400g tin each of cannellini beans and chickpeas, drained through a sieve and then rinsed

      3 bay leaves

      750ml/11/4 pints chicken stock

      125g/4oz dried spaghetti

      3 baby courgettes, cut into 5mm/1/4 inch slices

      100g/31/2oz green beans

      125g/4oz fine asparagus

      1 large handful of spinach, washed

      fresh basil, roughly torn

      salt and black pepper

      freshly grated Parmesan cheese to serve

      

      Serves: 4-6

      Prep time: 30 minutes

      Cooking time: 25 minutes

      1 Heat the oil in a large pan on a low-medium heat, then gently fry the onions, garlic and prosciutto (or pancetta) for 8-10 minutes, until softened. Add the celery along with salt and a good helping of pepper – go easy on the salt as the prosciutto is salty. Add the cannellini beans, chickpeas, bay leaves and stock and bring to the boil. At this point you can leave the base of your soup to simmer for 5 minutes, or leave it to cool and continue later, reheating it before adding the remaining ingredients.

      2 You can buy minestrone pasta but it is slightly more old fashioned. Place the spaghetti in the centre of a thin, clean tea towel and roll it up like a cigar/Christmas cracker, nice and tightly. Place the tip of the roll at the edge of the table, push against the table and pull down. This breaks the pasta up beautifully, slightly uneven but perfect for a rustic soup.

      3 As soon as you add the pasta and other vegetables to the soup, you need to be careful of your timings so as not to overcook – the soup is so much nicer with slightly crunchy veg and al dente pasta. Add the pasta, courgettes, green beans and asparagus to the soup and simmer for about 8 minutes, until the veg are ready and the pasta al dente. Lastly, add the spinach and cook for 1 minute or so, until wilted. Adjust the seasoning and top with a handful of basil.

      4 To serve, ladle into large warm bowls and sprinkle some Parmesan over the top. Alternatively, add a teaspoon of pesto (see page 214) per serving.

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