Parmentier (Potato and Leek Soup)
Zucca (Pumpkin Soup)
from The Vegeterranean: Italian Vegetarian Cooking, Malu Simões & Alberto Musacchio, Simon & Schuster, 2008
Cooking two different soups for one dish seemed a little over the top but when the two were poured into the one dish the result was a visual delight.
I managed holding a saucepan in each hand pouring the two soups at the same time into the plate to make a reasonably straight line down the middle of the plate where they met. But my partner, much more creative, took a spoon and turned it into a yin and yang design.
The two soups went together well taste wise. The pumpkin was slightly sweet while the savoury parmentier complimented the other with its overlaying flavour of the green olives cooked in it. Of the two the parmentier was my favourite.
I had cooked plenty of soup so on the night after we had just the pumpkin and on the night following that the potato and leek.
Ease of cooking: ✔✔✔
A Satisfying Pasta Supper
from The Country Cookbook: seasonal jottings and recipes, Belinda Jeffery, Lantern, 2010
Pasta is one my favourites meals so this easy recipe appealed. It does have anchovies in it, but I left them out. I did however make two sauces, one without for me and one with anchovies for my partner.
The ingredients were simple: parsley, chillies, capers and breadcrumbs plus parmesan. It was all very straightforward though I do think I did something wrong in the last stage as I tried to separate things and add the anchovy to one. I suspect that the fish flavoured one had more of some elements than my plain one did.
It all went down well nevertheless.
Ease of cooking: ✔✔✔✔
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