Weekend Coffee Share – End of the Box

Good morning, we are up and at them this Sunday meeting for coffee…..nice and breakfast early.  Half the house is up an early football match with a 9.30 kick off.  

A fortnight of rainy days here in Edinburgh that’s seen a scary amount of water drop from the sky, the temperature has plummeted as a result and I’ve been choked full of cold since mid week with a bit of a crescendo head fug Friday, Saturday which is finally lifting.  It came out of nowhere and I can only put it down to the change in temperature that has coincided with the boys going back to school.

The sun in the garden yesterday was a welcome relief and despite my head I got out and pottered with some pointing.  I have some very old walls where the mortar has seen better days.   I’ve also come across further remains of an old pine tree stump.  I’m finally at the sorting out of a corner at the bottom of the garden, and disappointed to find out that a stump I’d paid to be ground down was only taken so far.  Just going to start digging it out myself.  Otherwise my plans aren’t going to work!

Kitchen wise we took a bold decision to kill the weekly veg box.  The boss had asked for the potatoes to be swapped out a few months ago (I missed them).  Then something just snapped in us, I think it was the arrival of some strange squash, a kholabi and pullet eggs.  Nothing against pullet eggs, but they don’t stretch far on egg night with two teenage boys appetites.  I’m sure the box guys would have put things right if we called but we are the not the sort of folk to complain.   So we are calling time on an end of an era.  

Strangely it’s given me a sense of excitement that has surprised me.  On one hand seeing what came each week was good fun and I loved the field to fork ethic….on the other I hadn’t realised that it was constraining my cooking and I’d got into the habit of having to clear the fridge of left overs and I was cooking them all the same way usually in a stew or soup because of time constraints.  So feeling both liberated and sad.   The plan though is to hit the farmers market every over week or when I do the butcher run.

Bread…my new sourdough starter is fighting fit and almost feeling stronger than the previous one. The Rye experiment from Denmark still not going to plan….another case of a mouldy result. It’s feeling like it’s not meant to be and I might resort to cross breading and performing some kind of experiment with my healthy starter.

This is my post for the weekend coffee share, thank you for popping by, if you like my ramblings and want to hear first hand how I’m getting on in the kitchen as a cook or my latest adventure then please subscribe at the top right, to either my WordPress account or my picture diary (instagram feed).

Weekend Coffeeshare

The weekend coffee share, is a great place, gives me something to aim for, thank you for popping by.  Hosted by Eclectic Alli

Spiced Root Vegetable Soup

Spiced Winter Root Soup

  • Servings: 12 (Great Freezer Prep)
  • Difficulty: easy
  • Print

Robust winter root vegetable soup, spiced with curry powder and ginger.

A huge piece of ginger came in the veg box this week, huge by our standards anyway. We’ve only been known to buy a thumb sized piece….this one was at least 4 thumbs. The box also contained a stonking turnip and a huge ugly parsnip.

Prep: Large Stock Pot with Lid, don’t get precious over the veg you use, just pick a few good wholesome root veggies and the liquid ratio is yours to choose depending on how thick you like your soup

Ingredients

  • 250g split red lentils and 350ml water
  • 2 onions, peeled
  • 2 garlic cloves, peeled
  • 2 mild fresh chilli’s, deseeded
  • A thumb sized piece of ginger peeled
  • 1tbsp Curry Powder
  • A large sweet potato (or 2 medium)
  • A large swede or turnip
  • A large parsnip (or 2 medium)
  • 2 400g tins chopped tomatoes
  • Glug of Olive Oil or Rapeseed

Directions

  1. Start with the lentils, give them a thorough wash in plenty of running cold water, then soak in the 350ml of water
  2. Dice the onions, ginger, garlic and chilli. (I use a mini food processor to make this quicker, or you could grate the ginger and finely slice the chilli)
  3. Glug of oil into the pan and gently soften the onion mix for 5 mins on low heat
  4. Add the curry powder and continue to cook for a minute or so
  5. Peel and chop the root veg into chunks, add to the pot and turn over, cook for a minute or so
  6. Add the chopped tomatoes and stir over
  7. Add the red lentils which should be looking a little plumper by now and stir over
  8. Top up with water from the kettle. I usually do this to just about cover the veg
  9. Simmer until the chunks are soft
  10. Pulse with a hand blender, or mash with a potato masher to the consistency you like