jerusalem artichoke time!

I was lucky enough to find a jerusalem artichoke benefactor at work, the result of which being I have a decent stash of the things. First on the list was soup - made by sauteing an onion, adding half a kilo of peeled sliced artichokes, then a little of chicken stock and simmering until they are soft. I added a handful of chopped Italian parsley and toasted walnuts to serve. Lovely.

To go with the soup were good old Southland cheese rolls - soup is the best excuse to eat these! I made a load up few weeks ago and for them for a rainy day...recipe thanks Rach/Mrs Lynn...you will need 1 litre milk, 50 grams cornflour, 1 pkt onion soup mix, 400g tasty cheese (grated). Heat milk and onion soup, add cornflour which has been mixed to a smooth paste with a little milk. Stir constantly until thickens, add cheese and stir well. Leave until the next day before making rolls to allow it to set. Brush with melted butter and bake in a hot oven for 10 minutes or so, turning a few times until they are golden and the cheesy insides are bubbling...yum!

soup and scenery

Here is some scenery to prove it is West Coast Kitchen. We paid a vist to Lake Brunner the other weekend, lovely, the new Wanaka perhaps? Lunch was a picnic near the lake of alphabet soup featuring homegrown vegetables and rosemary bread sticks. Good comfort food.

Alphabet soup

Soften a chopped onion and garlic in some olive oil. Add diced carrot, potato, pumpkin or vegetabes as desired, and a jar of tomato passata. Pour over a couple of cups of vege or chicken stock and simmer for twenty minutes or so unil the potatoes are nearly cooked through. Add a handful of 'alphabeto' pasta and some diced courgettes and simmer until pasta is cooked. Stir through shredded silverbeet or spinach to finish.