Posts tagged as:

soup

Meatless Mondays #30 – Spicy carrots, mushrooms and tofu soup

by jeroxie July 22, 2010

Have you ever had one of those days when you wake up and everything just does not feel right? In the last week, I have been feeling out of place. It seems that there are just so much to do and I am just try to find the balance for everything. I feel tiredness and at the same time, questioning my abilities. How I hate the feeling of self-doubt. What do you do when this happens?

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Cookbook Challenge W21 (Thai) – Northern Fish Curry

by jeroxie April 11, 2010

The weather has definitely turned. I needed to put on my winter coat this morning when I headed to the gym. The other tell tale sign is that I am hungry almost every single hour and all I like to do is to hide under the doona and watch Lifestyle food channel all day.

Many Thai soups and curries are perfect for the cold weather. It warms our tummy and the I love the warming aroma of the herbs that fills the kitchen and the house. I turned to a old Thai cookbook – Thai Cooking by Judy Bastyra & Becky Johnson. I can’t remember where I picked this up but it must have been on sale! I was a little suspicious if the recipe was going to work. It says curry but it seems more like a spicy soup to me. Anyway, I adapted the recipe and added my own take on it.

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Meatless Day Challenge #13 Almost Ribollita

by jeroxie March 18, 2010

Autumn is upon us and it is time where thick soups, stews, roasts, pies and loads of yummy rich desserts (especially chocolate) to tie us through the grey and cold weather. This week will be the first of the thick soups to make its appearance.

I am not Italian and I am sure many Italians will have their own secret recipe for Ribollita. It is a Tuscan dish that means ‘reboiled’. There are so many versions of this but it seems that the most Italian recipe involves the use of stale bread in the soup. I had it at the side and hence is it called ‘Almost Ribollita’. The vegetable and bean soup was definitely kept overnight and then reheated the next day, a good drizzle of good olive oil and served with a side of toasted sourdough bread.

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