2 July 2007
We have been getting a box of organic vegetables delivered every week. I wish I’d signed up years ago – no more saturday mornings fighting my way through the shopping centre, and it’s fresher and cheaper.
One slight flaw in the box scheme – an inordinate amount of parsnips, which Mr Ali won’t eat.
I made up a recipe for parsnip soup to use them up.
2 parsnips, peeled and grated
1 medium potato, peeled and grated
1 cup vegetable stock
1/2 cup cream (optional – I had it in the fridge so in it went)
chopped parsley, to serve
Put the parsnip, potato and stock in a sacuepan, and add enough water to just cover the vegetables. Boil until vegetables are soft (about 10 minutes)
Whizz the saucepan contents in a blender, return to heat, and cook till thickened to your taste.
Remove from heat and stir in the cream.
Sprinkle the parsley on top.
And because it was raining and I was feeling domestic, I made bread to go with my soup, from mum’s old recipe
2 cups plain flour
1/2 cup hand-hot water
1 tsp dry yeast
4 tbsp oil (I used olive oil)
Mix the water, sugar and yeast together and stand until there are bubbles on the surface (put it somewhere warm to speed this up)
Put the flour in a bowl and make a well in the middle. Pour in the oil and the yeast mixture, and work the flour into the centre.
Keep on stirring till you have a stiff dough.
Tip this dough onto a floured surface and kneed it with your hands (flour them as well) until it is springy and elastic (it should spring back when you poke it)
Place back in the bowl, cover with a damp cloth, and stand in a warm place until the dough doubles in size.
Knock the air out of it with your hands, form into a loaf shape and bake in a tin or on a tray at 200C for 25 minutes, or until it’s golden and sounds hollow when you knock the top.
(you can use this same recipe for pizza dough)