Sunday, 17 July 2011
Weekend eats: flapjacks and two soups
Brydie's Banana Oat Slice with additional inspiration from Shaheen. I used golden syrup and added some choc chips. I slid the baking tin into the oven and grabbed the car keys. I asked E to take them out when the timer rang and leave them in the tin. When I returned from the supermarket, the house smelt wonderful.
I had gone with Brydie's recipe that had more butter because I had thought it might hold them together but it was still a bit crumbly once it cooled. Never mind a bit of collapsing in the fingers. It was delicious. Crispy, buttery, subtly sweet, undertones of banana, and studded with chocolate.
Lisa and Jacqueline's No Croutons Required event had chillies as the theme. At the supermarket I bought a red chilli, threw in some curry leaves I had in the fridge and a few favourite spices.
Ribollita in my bookmarks. Jamie Oliver and Heidi Swanson are well respected in the world of food. I felt in good hands.
Wellness Weekends event.
When Will came around I said I had made soup. He laughed when I served this thick mush. "You call this soup?" Well yes I do. I love thick soup and am quite happy if my spoon will stand up in it. I served it with parmesan and a slice of olive oil bread. We had seconds. E was lukewarm but he still ate it up. I was happy to eat it again that night and the next day for lunch. It was excellent.
It was good to catch up over a leisurely lunch. Will and E love chewing the fat about obscure music and I am always interested to hear his opinion on politics. Sylvia ate baked beans for lunch but had to have a taste of a tim tam. Later she showed that she had been taking notice of what I had been making and offered bowl of soup, pumpkin, biscuit and cake. She then found a jigsaw puzzle piece that has been missing for months. Now where did that half eaten apple go to?
Previously on Green Gourmet Giraffe:
This time last year: Syrup cake, shoes and chooks
This time two years ago: Andre's: our friendly local café
This time three years ago: Pumpkin, PC Stories and a Roast
This time four years ago: Sesame and Lemon Bread
Adapted from Jamie and Heidi
1 tbsp olive oil
1 onion, chopped
3 stalks celery, diced
3 carrots, diced
6 cloves garlic, finely chopped
400g tin of diced tomatoes
400g tin of cannelini beans, rinsed and drained
400g tin of borlotti beans, rinsed and drained
1 bunch of silverbeet, sliced including stalks
250g stale bread in chunks (about half a loaf of sourdough)
Heat oil in a stockpot and fry onion, celery, carrots and garlic for about 10 minutes. I knew they were ready because they began to smell cooked. Tip in the tomatoes, stir well and simmer for a few minutes. Add remaining ingredients and simmer for about 30 minutes until silky and mushy. Stir occasionally and add a bit of water when it looks too dry. I think I added about 1-2 cups of water in all. Best served after sitting overnight. Serve hot.
Spicy Pumpkin and Lentil Soup
My original recipe
2 tsp olive oil
1 onion, chopped
4 garlic cloves, finely chopped
1 red chilli
1 tsp finely grated ginger
1/2 tsp cumin seeds
1/2 tsp brown mustard seeds
1/4 tsp fennel seeds
dash of cinnamon
4-5 cups stock
1 small potato
650 pumpkin, peeled and trimmed
1 cup red lentils
1 tbsp maple syrup
handful each chickpeas and chopped carrots (optional)
Plain yoghurt or coconut milk (optional)
Heat oil in a large saucepan and gently fry onion for 5-10 minutes until browned. Add garlic, chilli and ginger and stir for about 1 minute. Add spices and stir constantly for about another minute. Add stock, potato, pumpkin, red lentils and maple syrup. If you have a child refusing to eat dinner this is the time to put in leftovers such a chickpeas and carrots. Simmer, stirring occasionally, for about 20-30 minutes until pumpkin is soft and lentils are cooked. Blend until smooth. Serve hot. If desired add some yoghurt or coconut milk.
Banana Choc Chip Flapjacks
Adapted from CityHippyFarmGirl
100g melted butter
2 mashed up bananas
1/2 tsp vanilla extract
1 tsp cinnamon
2 tbsp golden syrup
2 tbsp brown sugar (maybe less)
2 cups whole oats
1/2 cup choc chips
Mix all the ingredients up in the order that they are listed. Press mixture into a greased and lined pan (I used a square 23cmx 23cm) and bake at 180C for approximately 45 minutes. Cool in the tin and then cut into squares.
On the Stereo:
Spiritual - Magma