0

Chunky vegetables and cannellini beans soup

Part of my welcome home dinner for my bf. My original plan was to make Italian minestrone but I didn;t realise that in minestrone the vegetables are really really soft and the beans almost mashed. So I decided to call mine ‘chunky soup’ instead of minestrone.

Makes: 4 portions

Ingredients:

3 medium carrots – chopped
2 courgettes – chopped
a large handful of kale – remove the hard stalks, roughly chop
1 onion – chopped
2- 3 small stalks of fresh thyme
A can of cannellini beans – drained and rinsed 2 – 3 times with fresh water
olive oil
salt and pepper to taste

Method:
1. Heat about 2 Tbsp of olive oil in a big saucepan. Add the thyme and fry for a couple of minutes to release the fragrance.
2. Add the onions and fry over medium heat until the onions soften.
3. Add the carrots and stir to coat. Let the carrots and onions cook for 8 – 10 min.
4. Add the courgettes and enough water to cover the vegetables. Cook over low heat for 5 min.
5. Add the kale and continue to cook till the vegetables are soft. I reduced the heat to low heat and cooked for about 45min. Remove the stalks from the thyme now before the next step.
6. Blend half of the soup with a food processor and then add it back to the soup.
7. Add the beans.
8. Add salt and pepper to taste. Continue to cook at low heat for another 15 – 20min.

I served this with some homemade ciabatta. It was a very nourishing and warm late night dinner dish.

chunky vegetable cannellini bean soup

 

Advertisements
0

Lemon cranberry scones

Makes: 8 regular scones

Ingredients:
2 cups plain flour
1 tsp Baking powder

1/2 tsp salt

100g butter
1/4 cup caster sugar – this was halved from the original recipe but could be further reduced a little as the cranberries are sweetened.

1/3 cup sour cream
1/4 tsp Baking soda
juice and finely grated zest of 1/2 lemon – top up with milk to 1/6 cup
1 small egg – full

1/2 cup dried sweetened cranberries

Method:
1. Preheat oven to 180 deg Celsius.
2. In a large mixing flour, put together the flour, baking powder and salt.
3. Cut the cold butter into cubes and rub into the flour until the mixture resembles bread crumbs.
4. In a separate bowl, mix the sour cream with baking soda. Stir to mix well.
5. Add all the wet ingredients to the flour/butter mixture. Work into a rough dough.
6. Add in the cranberries and continue to incorporate all the ingredients into the dough but try not to work the dough too much.
7. Take a small portion and shape into a disc about 1 inch thick.
8. Repeat for all the dough – I got about 8 discs.
9. For the glaze: mix 1 Tbsp milk with 1 Tbsp water, and brush the surface of the scone.
10. Bake in the middle shelf for 18 – 20 min.

P1040085

Very delicious scones with mild smell and taste of lemons, just a little sweet and crumbly too. They were actually made by my bf, I was instructing at the side!