Cooking | Mushrooms and Onion Scapes Soup … cooking in season #soup #vegetarian #healthy

“Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.”
Auguste Escoffier

Mushroom and Onion Scape Soup Mushrooms and Onion Scapes Soup … for the soul! I was completely mesmerised by the onion scapes I bought at the local bazaar. I love this fantastic season. Each time I step into the overflowing fruit and vegetable shop, I rediscover seasonal produce from last year. That day two large bunches of scapes stared at me, and again, shouting my name out LOUD!

Mushroom and Onion Scape Soup How could I resist it? I asked the guy for a few stalks, and he packed the whole bunch off with me. Said, “Take the whole bunch. I know you’ll do something with it. All yours!!” Seriously, they are beautiful. I put some in a milk-jug and they began opening into the most beautiful flowers a while later.

onion scapesWasn’t very sure what I’d with so many, but knew how pretty they would look in a vase! Sometimes the real beauty of nature comes from flowers like these. I love them! A discussion with Man Friday followed where he declared these were garlic scapes. A nibble later, I figured they were definitely more oniony than garlicky. 

Mushroom and Onion Scape Soup 550 Mushroom and Onion Scape Soup I had mushroom soup on my mind that morning. With the weather nippy all over again, soups offer the ultimate comfort; a healthy option, even better. This one is simple, uses staple pantry ingredients, and can go gluten free too.

Mushroom and Onion Scape SoupIn the past I have made it with mushrooms, potato and a generous amount of fresh coriander. The base is often milk and some vegetable stock as I usually have a large jar of homemade stock in the fridge. When I feel indulgent, you can find me pouring in some low fat cream too! Oh and often walnuts to add texture…

Mushroom and Onion Scape Soup Some onion scapes needed a more handy alternative to sitting in the milk jug as it was rather full. The soup offered the perfect destination. As I said, you can pretty much play around with the ingredients. Is fun!

Mushroom and Onion Scape Soup I did something else with the soup too that night. I was making breaded chicken fillets for the kids. Instead of doing the normal egg, flour and breadcrumbs coating assembly line, I sneaked some soup into a bowl. Dunked the Italian seasoning marinated breast fillets first into soup, then into wholewheat home made breadcrumbs, and shallow fried the fillets.

Mushroom and Onion Scape Soup While the son enjoyed his in burgers, the ‘constantly on a diet’ daughter ate crumb fried fillets with char grilled broccoli. The son came back to say these were the best tasting burgers ever! “Really nice Mama!” Must have been the soup!! Soup has been the call this  winter! Loads of it.

Handi cookingSo what’s your favourite comfort or soul food in winter? Do you make soup from scratch? I did an amazing Smokey Roasted Tomato Soup {pictured above} for a client I am developing recipes for. Heard the other day that a friend was making pumpkin and peanut butter soup. I was completely intrigued. I guess it’s time to explore more soups as winter is still here.

Handi cookingAnd before I scoot, it’s time to announce the winner {s} of the Nirlep giveaway on my blog. A 1000 apologies for the delay, but I was travelling a little bit, and now the elder teen has her board exams. Between driving her up and down, and feeding her ‘comfort food’ on demand 24 X 7, there seems to be little time to blog!

Handi cooking Food however is always cooked in the PAB household, so the handi has been put to good use. I am really happy to have received it for review because I didn’t know what I was missing! The Nirlep handi is very very versatile indeed. From cooking pasta until al dente to making pasta and pizza sauces, to numerous rounds of steamed bathua leaves or chenopodium{or lamb’s quarter}of bathua ka raita, to delicious stir fried chicken mince, then meatballs too, I have seriously used it a lot!

Nirlep Anodized Cookware

I am thrilled to offer one as a giveaway that was announced when I reviewed the utensil.  The winner of the Ebony Handi is Swapna Mickey. Since we had a load on entries, Nirlep offered to send Nirlep Cookware to two more participants. They are Reeta Skeeter and Manjeet Kaur. Congratulations ladies and thank you so much for joining the giveaway {and for waiting so patiently}. Will mail you shortly.

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Also find me on The Rabid Baker, The Times of India

Baking | Roasted Pumpkin Soup – comforting, delicious, soul food … #fall #comfortfood #soup

“One whiff of a savory aromatic soup and appetites come to attention. The steaming fragrance of a tempting soup is a prelude to the goodness to come. An inspired soup puts family and guests in a receptive mood for enjoying the rest of the menu.”
Louis P. De Gouy

Roasted Pumpkin SoupRoasted Pumpkin Soup … comforting, smooth, silky and delicious. I’ve been on a pumpkin high of late. Must be the season. I get drawn to vibrant orange pumpkins each time I visit the local market! The bright orange ones are HUGE, and then there are these little ‘green from the outside and yellow inside‘ ones. Pretty! This humble veggie holds a lot of promise, more promise than I have ever realised.

PumpkinPumpkin Pie is a said thing in our home, but now I am eagerly stepping out to explore and experiment further. Roasted Pumpkin Soup has been on my bucket list for a few years! Why? Because I enjoyed my first ever pumpkin soup with immensely talented and large hearted Jamie in London many years ago. We excitedly met for the Food Blogger Connect, one of the best get togethers of our blogging life. Nascent bloggers, a food centric conference, a relatively low key {as compared to today} meetup … the memories still alive in the head!

’twas a dream come true – Jamie, Meeta, Mowie, Jeanne, Hilda, Beth, Allesio, Pamela, Nic, Sunita. We met up day after day, night after night, eating like there was no tomorrow, splitting our sides like mad folk, painting downtown London red, getting lost incessantly, finding our way again, tripping along in the biting cold. Those were happy November days!

Roasted Pumpkin Soup There have been many food blogger conferences thereafter, loads I have read about, but this one was special! I still remember sharing a Pumpkin Soup with Jamie after a visit to the Marylebone Farmers’ Marketa soup I never forgot. There was a fantastic whole grain bread on the side too. While I still have to make the bread some day, the soup is what I have tried to recreate.

boquet garnieIt isn’t like the one we had that cold winter afternoon, yet the sentiments suddenly came alive. Oh the nostalgia! This is my style of roasted pumpkin soup … roasted pumpkin, a bone stock with gentle fennel and coriander {left over from stock from biryani}, a dash of cream and hints of green chilies! You can make a vegetarian version with vegetable stock if you like.

Roasted Pumpkin SoupGot huge thumbs up from the men at home. They had 2 huge bowls each, slurping through happily. The daughter isn’t a ‘soup person‘ so was excused! Strangely enough, I loved it cold! Must be the weather which has been quite warm of late.

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Also find me on The Rabid Baker, The Times of India

Mushroom Soup, Fougasse, Char-grilled Broccoli Salad… & Holiday Gift Ideas!

“I live on good soup, not on fine words”
Moliere
It’s time for a savoury break… short & crisp recipe as most of my family has been bitten by the flu bug. We have a house full of sniffles & coughs, and this soup is the call of today. This is also my Mom’s fave soup which she now makes more often than me. I put together this simple recipe ages ago, yet had to call her for the recipe yesterday because amnesia struck me!!


It’s off for Meeta’s Monthly Mingle which is rightfully calling for warming soups this time. I think I am just about making it in the nick of time. The mingle this month is being hosted by SunshineMom @ TongueTicklers. I used some wonderful superfood milled nut flour in the soup, which I got from my FBC09 goodie bag. This Linswood milled nut flour is about the most versatile superfood I have come across. easy to use & a great larder necessity, I find myself reaching out for it all the time.

I used it here in this wonderful French Fougasse, a beautiful bread which has become a firm favourite in our house. I make this bread often, with different fillings to keep the monotony at bay.… This time it had a little lingering taste of the milled nut flour within, and the filling was of roasted red bell pepper, mature cheddar cheese and chopped walnuts. You can find a Red Bell Pepper, Walnut & Gouda French Fougasse recipe here, & a French Fougasse with Ricotta, Walnuts & Romesco here. I brushed the top of one loaf with sea salt, and used roasted sesame seeds for the other.

Our meal was yummier with the addition of this beautiful , deep flavoured char grilled broccoli salad from a book that my sweet friend Hilda of SaffronBerry recently gifted me in London, the Ottolenghi – The Cookbook. I have been eyeing that salad from day 1, and today was just the right day to make it. I will share the recipe at a later date… but here is a picture of how robust and delicious broccoli can get!

Quick Mushroom Soup
Ingredients:
200gms button mushrooms, sliced
2 spring onion, chopped with greens
2 cloves of garlic, chopped
1 tbsp butter
250ml cold milk
1 tbsp cornflour
250ml chicken/vegetable stock; or milk (I used milk this time)
Dash of cream
1-2 tbsps milled nut seeds, optional
Salt and pepper to tateMethod:
Saute onions and garlic in butter til they become translucent. Add mushrooms and stir fry till they release thier liquid
Dissolve the cornflour in cold milk and add to above, stirring constantly till it begins to thicken.
Add chicken or vegetable stock and stir till comes to a simmering boil.
You can grate some cheese in if you like, or add a dash of cream/half and half if you like. Season with salt and pepper.
Cool and blend with immersion blewnder to keep slightly chunky consistency.
Before serving, heat through, add a tbsp or 2 of milled flour seeds. This adds a wonderful nutty texture and flavour.
Serve hot with a swirl of cream, sprig of fresh basil and wholewheat, oven baked croutons.

Oven baked croutons

Cube 2 slices of whole wheat bread, toss in 1 tbsp of olive oil / canola oil, 1 tbsp of milled nut seed flour, and a dash of salt. Make sure it is mixed well. Bake at 180C for 10 minutes till crisp and golden. Cool and store in an airtight box.
♥ Thank you for stopping by ♥


I’d like to offer some holiday gift suggestions too for a season which is full of the spirit of goodness, joy & sharing. It has been my ultimate pleasure to work with BloggerAid for the following cookbook which has now become a reality. It’s a wonderful book to gift for the holiday season, more so because 100% of the proceeds from sales will go to the UN World Food Programme. About the book…


Available from createspace at https://www.createspace.com/3405882.

Recipes from bloggers around the world making a difference By BloggerAid-CFF, Rhonda Renee, Mark Haak, Peter Georgakopoulos, Deeba Rajpal

Food does not simply nourish the body; food also celebrates what makes the world diverse, as well as, what unites us. The BloggerAid Cook Book is a collection of international recipes illustrating that we can work together and unite for a greater cause. The authors of this cookbook are food bloggers from around the world who have endeavored to make a difference by raising funds for the World Food Programme and encompassing their passion for “all things foodie” at the same time. Through these recipes they share their traditions and insatiable curiosity about new flavours. They pay tribute to the home cooking of our grandmothers, while celebrating the exoticism and richness of a world brought closer together by their hopes to make a difference. With recipes such as Tomato-Cheese Ravioli with Eggplant Sauce, Spicy Serundeng Tuna and Peanuts, Serrano Ham Paella with Oyster Mushrooms, Raspberry Mascarpone Bites and Triple Layer Orange-Passion Fruit Tart we are doing our part to say that bloggers can change the face of famine.

We chose the United Nations’ World Food Programme (WFP) to receive the funds generated by the cookbook because of the wonderful work this organization does. The WFP has touched the lives of our members, many of whom are from countries where poverty is often a way of life. More specifically, 100% of BloggerAid’s proceeds from the cookbook will benefit the WFP’s School Meals Programme, which benefits an average of 22 million hungry children each year. School meals are important on many levels. In countries where school attendance is low, the promise of at least one nutritious meal each day boosts enrollment and promotes regular attendance.

This book is a virtual way for all of us, wherever we may be and however rich or poor we may be, to pull up a chair at the same table and share what we have.

Publication Date: Nov 10 2009
ISBN/EAN13: 1449561926 / 9781449561925
Page Count: 224
Binding Type: US Trade Paper
Trim Size: 8″ x 10″
Language: English
Color: Full Color
Related Categories: Cooking / General

I was thrilled to see the BloggerAid Cookbook being offered by Meeta @ What’s For Lunch Honey as part of her bidding package for Menu For Hope. Do stop by at WFLH to see what more the package includes… you will not be disappointed!


A few days ago I was pleasantly surprised to receive a beautiful package ,via Val’s blog More Than Burnt Toast which had an assortment of pretty glass bottles filled with spice blends. They are from an artisanal food company, ‘Made With Love, whose product range includes ‘Spice Blends and Delectable Edibles‘. Made with Love is a family run business with a back to basics focus on integrity, insight and simplicity. We create our Spice Blends & Delectable Edibles from whole dried foods blended and packaged with care and attention to detail.

It was a beautiful gift to receive. Do stop by and take a look at what they have to offer. Their vision and commitment reflects that they work hard to source earth-safe packaging and organic materials.


Another great gift idea for foodies would be this excellent cookbook software from The Cookbook People. I received my own copy of this fantastic software from BloggerAid for winning an in house competition, and am really enjoying building my own cookbook page by page. The cookbook people are “committed to helping families keep their cherished recipes, so they designed their own family cookbook software. Matilda’s Fantastic Cookbook Software prints your home-made family cookbooks. One copy…or as many copies as you want. Whenever YOU want. Because you make it yourself on your own computer!”

If you like, you could even add on a recipe binder or recipe box!


There is always place for yet another cookbook on our already stuffed bookshelves. One book I have immensely enjoyed reading, drooling over & planning to cook from is the ‘Ottolenghi – The Cookbook’ that Hilda gave me. It’s a book from the heart. It has history, it has stories, it has beautiful pictures & it has the ‘pick me up & cook‘ urgency in it! (I just cooked from it this afternoon; a char grilled broccoli salad … irresistible!)

In the author’s words “The Cookbook is our first attempt at “summing up” Ottolenghi food for the home cook. The 140 recipes cover everything we do: our prominent salads and roast vegetable dishes, cold meat and fish, substantial main courses from our dinner menu in Islington, some of our wholesome breads and savoury pastries, and a good mixture of the sweets that distinctively adorn Ottolenghi’s windows. We encourage you to use this open window into our world.


My last gift suggestion for today is a blend of foodie goodies like what we got in out goodie bags at the FBC09. Linswood has a wonderful array of super foods on offer. Throw into the bag some matured cheddar cheese, some quality organic olives, some Maldon sea salt, & you will be thanked forever!

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