Beef goulash is one of the first dishes I learned to cook on my own. The original recipe is from Seventeen magazine – that’s how long I have been making this dish…;-)
Traditional Cuban black bean soup is made with a ham hock, which is simmered along with the beans and removed before serving.
I prefer this vegetarian version, adding smoked paprika to give the soup an element of the ham’s smokiness. Anyway, for me it’s the vinegar that gives Cuban black bean soup its distinctive flavour.
This soup tastes even better the following day, and freezes well too. Continue reading
We usually observe the Italian tradition of eating lentils on New Year’s Day. Because of their resemblance to coins, lentils are thought to symbolise good fortune and prosperity. Worth a shot…;-)
Most often, I make Puy lentils simmered with carrots, onion and celery until soft, which I serve with sausages cooked under the grill. But sometimes I make lentil soup.
This lentil squash soup with turmeric is very different to my usual lemony red lentil soup. The addition of squash both softens and fortifies the slightly grainy texture of the lentils. Continue reading
As a lover of all things kimchi, I can think of nothing finer on a cool autumn night than a steaming bowl of kimchi jjigae. Chilli hot, vinegar sour, and packing a hefty garlicky punch, kimchi jjigae is not for the timid of palate (though the chilli heat can easily be tamed down by using less gochujang, or even omitting the gochugaru).
Kimchi jjigae also has serious sinus-clearing properties, and when a cold threatens, I’d take it over chicken soup any day of the week.
I have yet to convince the girls to join us in a bowl of kimchi jjigae – as we say around here, they are still “learning to like kimchi”…;-) Continue reading
His clam chowder is as good as any I’ve ever had. The much-loved and lamented clam chowder that the BC Ferries used to serve wasn’t a patch on my dad’s version.
Meatballs are always a safe bet with my girls – as are noodles – and we all enjoy Asian flavours, which makes this Thai meatball noodle soup is a no-brainer.
I’ve been making versions of this soup for years, and don’t follow a recipe as such. I just add the elements of a Thai broth – lemon grass, lime leaves, fish sauce and so on – then adjust the balance of flavours until I hit on something that will suit our four palates. Continue reading
This is Mum’s borscht, which I grew up eating – she got the recipe from a Ukrainian neighbour who lived on our street.
I had a strong childhood aversion to beets. I didn’t like the sweetness of them, and remember hating how beet juice would seep into everything else on your plate.
Maybe that’s why I never minded borscht. For one thing, it was sour. Plus the seeping was a done deed, and everything stained a consistent shade of purply red. Continue reading