Home' Northern Outlook : August 29th 2012 Contents 29
NORTHERN OUTLOOK, AUGUST 29, 2012
Savouring souper soup
With spring just days away, the still chilly evenings can be warmed up with a
delicious bowl of hot soup for dinner. Included this week is an award-winning soup,
a classic with a gourmet twist, and a super fast wholesome number.
Roasted cauliflower and blue cheese soup
and bacon soup
Souped up: Roasted cauliflower and blue cheese soup.
1 whole cauliflower, trimmed, outside
2 Tbsp butter, melted
Salt and fine white pepper
5 cups vegetable stock
100g blue cheese, crumbled
3 Tbsp chopped parsley
2 potatoes, peeled and halved
2 cups chicken stock
1 cup milk
1G2 cup cream
1G2 cup roasted hazelnuts, roughly
Optional: 4 rashers streaky bacon,
diced and cooked in a little oil until
Cut cauliflower into small florets and
place in a roasting dish. Drizzle over
butter and toss to lightly coat.
Spread out in a single layer, season
with salt and pepper and pour a cup
of stock into the base of the dish.
Roast at 180 degrees Celsius for
about 40 minutes, until tender and
just starting to caramelise around the
edges.Cook potatoes in chicken
stock until soft.
Puree cauliflower with its cooking
juices and potatoes with stock, until
smooth, then transfer to a pot.
Add the rest of the stock, blue
cheese, parsley, milk and cream.
Bring to a simmer and adjust
seasonings to taste. Divide among
serving bowls and garnish with crispy
bacon and hazelnuts.
This flavoursome and hearty soup won Timaru
Farmers' Market stallholder Mitch Olsen the Souper
1 onion chopped
3 rashers of bacon
1kg kumara, peeled and diced
2 Tbsp curry powder
2 Tbsp sweet thai chilli sauce
1 dsp dried chicken stock
Using one pot for all ingredients, gently fry onion and
bacon in butter.
Add kumara and gently fry off.
Add curry powder, sweet thai chilli sauce, dried
Cover kumara (just covering) with water and boil
rapidly until kumara softens and breaks down, then
mash adding 300 to 500ml cream to thin.
Check seasoning to your own taste.
Stir and simmer and eat!
Super easy and fast meal for the whole family
1 Tbsp olive oil
2 cloves garlic, crushed
1 onion, diced
250g diced chicken
1G2 tsp ground mixed spice
400g can tomatoes in juice
440g can kidney beans, drained
3 cups good chicken stock
1G2 cup dry macaroni
Heat the oil in a heavy saucepan and saute the garlic
and onion for two minutes. Add chicken and continue
cooking, stirring, for three minutes. Add mixed spice.
Cut the tomatoes into chunks and pour into the
saucepan with the juice. Add the beans and stock
and bring to the boil. Simmer for five minutes. Add
the pasta and cook until tender, about 10 minutes.
Excellent topped with combined chopped parsley,
grated lemon rind and grated parmesan cheese.
Serve with bread, cheese and pickles as a delicious
Go greens: Children should be
encouraged to eat vegetables every
day to avoid disease in adulthood.
Budding master chefs will be
whipping up tasty treats when
Mid-Canterbury's newest school
opens its doors in October. The
Ashburton Kids' Cooking School,
to be launched with a scone and
jam session on October 1, is
designed to get creative minds
working hard in the kitchen. It
uses a similar environment to
television's Junior Masterchef
programme -- minus the TV
cameras. Ashburton Kids'
Cooking School is the brainchild
of Hinds woman Jen Sheppard,
who established a gourmet jelly
business 10 years ago, and
decided to set up her new venture
after discovering a gap in the
market for aspiring young chefs.
''There are lots of kids that want
to cook but they can't. Parents
are too busy or things just aren't
happening in the kitchen.''
Classes will be offered at the old
Aoraki Polytech campus over two
weeks throughout the school
Getting kids to eat their veges is
always a challenge, but new
research shows it's worth the
effort. Just one daily serving
could significantly reduce the risk
of obesity, high blood pressure
and high cholesterol in adulthood
-- conditions that can lead to type
2 diabetes, stroke and heart
disease, according to
researchers in Finland and at
Melbourne's Murdoch Children's
Research Institute. Their study
followed 2000 children over a 27
year period. Those who frequently
ate vegetables in childhood were
less likely to develop blood
pressure, cholesterol and obesity
problems. Children who ate
vegetables just once a week or
less had a higher risk of high
blood pressure and high levels of
triglyceride -- a type of fat found in
blood -- regardless of whether
they consumed vegetables as
Chocolatier Jiri Havlik explains
how to keep chocolate in perfect
condition: Chocolate should be
stored between 15-18 degrees
Celsius. It can absorb the
flavours and smells of things
close to it, so think carefully
about where it is stored, and
keep it away from items such as
lemons, garlic and other herbs. If
kept in the fridge, chocolate
should be placed in an airtight
container to stop other items in
the fridge from degrading it with
smells, flavours or moisture.
After removing chocolate from the
fridge, let it rest in the airtight
container for an hour so the
temperature can return to normal
without condensation getting on
to it. Chocolate affected by fat
blooms or sugar blooms -- oily or
gritty white patches -- is still safe
to eat, but may have an
Blooms can be prevented by
keeping chocolate at appropriate
temperatures without high
Compiled by Angela Waller
Links Archive August 25th 2012 September 1st 2012 Navigation Previous Page Next Page