What do you do when you break up with a friend? It’s not really like breaking up with a boyfriend, it maybe something more deep than that, because a boyfriend break up is expected. You grow up watching films and reading books that tell you your knight in shining armor is on his way and that everyone else is just a frog. Continue reading
I’m sorry carefree, sun-kissed, golden-haired sun goddesses. I do not function properly in the summer, I don’t know what to cook, wear or do. As soon as any sign of cold peeks its head out I start functioning like a real person in the real world again. For instance this recipe right here; just off the top of my head (based obviously on 17 years of living in the depths the icy north; aka Scotland) I just cannot think that way with salad or any kind of cold foods. My brain works well in the cold; puddings, soups, stews, roasts and layering. Also I think I study better in the cold dark weather.
I think I just came out as a yeti?
Anyway, soup is amazing.
Leek and Potato Soup
1 Clove Garlic
1 Brown Onion
2 Rashers Bacon
1 Teaspoon of Thyme
1 Large Leek
1 Litre of Chicken Stock – I used Campbells Chicken stock, but If you make your own that’s pretty awesome!
5 Small Potatoes or 3 Medium
1 Tablespoon of Parmesan
Salt and Pepper to Taste
Heat olive oil in a large pot, enough to thoroughly cover the onions and soften the leeks, roughly 3 tablespoons. Dice onion and garlic and add to heated oil.
Cover with the rest of the stock and stir.
Cover all the luscious green goodness with a lid and simmer for half an hour.
I hope you’ve read all of this in a Welsh accent; did you know leeks are the national dish of Wales?
Hopefully after that half an hour the potatoes are soft! Mash them up a bit.Add the parmesan at this point, freshly grate it!Making sure you have a deep pot so you don’t get splattered, blend the soup with an immersion blender. I had to change pots, that’s totes cool.
Serve with chopped crispy bacon and fresh crusty bread. Ah-mazing.I’ll admit I probably didn’t invent this (read: definitely didn’t) however these are all my measurements and I did this off the top of my head.
Writing one of these blog situations is hard, because obviously on one hand, you want people to read them; but at the same time you kinda definitely don’t want your friends to read because it’s embarrassing/strange for the to read all of this stuff. Awkies. The best way is to pretend all of your readers will never ever meet you.
This ravioli is something I actually made ages ago, but never got around to posting. But now I have no times to cook delicious things and too much homework, so out come the lost-in-time recipes. And actually it’s been warm recently and this is super fresh and lemony. The warmth has also led me to believe that I should be spending all day in a beer garden, but I can’t do that either. Sad times.
If you like cheese and lemon this is the recipe for you. If you don’t like peas, well, I’m not sure we can be friends. This is total week night dinner, made to be eaten hanging out with your boy/girl/dog/imaginary friend Troy.
Granted folding up the ravioli takes time, but it’s time that can be spent also discussing life and painting your nails; actually you can’t paint your nails. Bummer.
I stole this from Joy the Baker.
1 package prepared wonton wrappers
1 16-ounce bag frozen peas, blanched until just cooked through
1-2 small cloves garlic, minced
3 tablespoons diced shallots
1 tablespoon lemon zest
juice of 1 lemon
1/4 cup chopped parsley
1/3 cup bread crumbs ( just toast some bread and crumble it up)
1/2 cup grated or shredded Parmesan cheese
1/4 cup plus 1 tablespoon olive oil
salt and pepper to taste
Bring a pot of water to a boil. Add a bit of salt. Boil the frozen peas for about 3 minutes, until just warmed through. Drain and set aside.
In a food processor, combine, peas, garlic, shallots, lemon zest and juice, parsley, bread crumbs, and cheese. If your food processor is small, you may need to do this in two batches. That’s fine too. Pulse until peas are broken down and the mixture is well incorporated. With food processor on, drizzle in the olive oil until you have a thick and glossy pesto. Remove from food processor and place in a bowl. Taste and season with salt and pepper.
To assemble the ravioli you’ll need the wonton wrappers, a bowl of the pesto, a small spoon, a small bowl of water, and a bit of time.
Place a square in front of you so that it shapes a diamond. Place a generous teaspoon of pea pesto on the bottom half of the diamond.
Fold the top half of the diamond over the pesto dollop. Use your fingers to press the triangle edges together. Make sure that the triangle is not filled with air, and well sealed at the edges.
Set ravioli in a single layer on a plate. Marvel at your work as your ravioli numbers increase.
Ravioli can be cooked immediately in boiling, salted water, for 2-3 minutes, or until warmed through. Drain and serve with spicy tomato sauce and more cheese.
Ravioli can also be placed in the freezer, in a single layer until frozen. Once frozen, they can be sealed well in a plastic bag until ready to cook and serve. Cook in boiling, salted water for about 7-9 minutes, or until warmed through.
*ps how good is spell check? Apparently Wonton is not a word. Go Spell check!