Soups and stews; winter warmers

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Soups and stews; winter warmers
Topic Started: Monday, 9. February 2009, 14:16 (252 Views)
James	Monday, 9. February 2009, 14:16 Post #1
James Posts: 1,108 Group: Members Member #54 Joined: January 13, 2007	Rose of York Wednesday, 4. February 2009, 02:39 Britain frozen solid, roads treacherous, no buses in some parts. Cyberforum members had a relaxing day on the forum, and we had over 200 posts. Before yesterday our highesst total was 167. Its funny what snow can cause. We are still in there in parts of the country. Anybody got recipies for good local country soups ?. Make a gallon or two and "hole up" for a few days. !! Edited by James, Monday, 9. February 2009, 14:17.



Rose of York	Monday, 9. February 2009, 14:33 Post #2
Administrator Posts: 14,518 Group: Admin Member #2 Joined: September 25, 2006	James Monday, 9. February 2009, 14:16 Anybody got recipies for good local country soups ?. Make a gallon or two and "hole up" for a few days. !! Have you got a slow cooker? Get some meat from your freezer, any kind but don't waste good grilling steak or roasting joints. I suggest minced or stewing beef, lamb or chicken. Put it in your slow cooker with chopped onion and some frozen or dried vegetables. If you like herbs, add them. Add salt and pepper to taste, a little mustard or curry powder. When it is cooked, taste it and adjust the seasoning. Turn slow cooker low, eat the soup whenever you feel like it. This soup can be reheated provided it comes to boiling point for at least ten minutes, so put it in the fridge after you have had your dinner, and the next day, take it out of the fridge, turn on high until boiling then switch to low. If you don't have a slow cooker, use a pressure cooker, or bung it into the over in a casserole or pyrex dish. Easy, innit? If you make more than two days supply, put some in plastic tubs and freeze them. You can put the frozen soup into a slow cooker and patiently wait until its ready. Potatoes can turn a meat soup sour, so best to cook them separately. If you are busy or not feeling good, used the tinned sort.
	$Posted Image$ Catholic and proud of it! Talk to God before Mass. Talk to each other afterwards


James	Monday, 9. February 2009, 14:38 Post #3
James Posts: 1,108 Group: Members Member #54 Joined: January 13, 2007	How much water Rose ?



Rose of York	Monday, 9. February 2009, 14:55 Post #4
Administrator Posts: 14,518 Group: Admin Member #2 Joined: September 25, 2006	James I just don't believe you are that native. I would say, to start with, enough to cover the meat and veg, and about one inch above it, will suffice while you cook and stew the food. When it is cooked, boil some water in the kettle, add it bit by bit until you are happy with the result. It depends on whether you want stew or soup. I never know how much of anything I use, I just go by gut feeling. The method works, for me. Grated apples can add flavour (provided you know what you're doing). If there is a spare tomato in the fridge, you could add that.
	$Posted Image$ Catholic and proud of it! Talk to God before Mass. Talk to each other afterwards


Derekap	Monday, 9. February 2009, 15:21 Post #5
Posts: 3,408 Group: Members Member #14 Joined: September 26, 2006	Cakes and now soups - we are getting like the TV programmes!
	Derekap


James	Monday, 9. February 2009, 16:08 Post #6
James Posts: 1,108 Group: Members Member #54 Joined: January 13, 2007	Rose. " Not that native" - I don't know how to take that but I presume you mean english native as I asked for local soup recipies - so thank you. I am now feeling better already, don't need the soup any more so you can scrub the recipe. Didn't know too much about local stuff anyway. Might make a nice little hot toddy instead (Irish Whiskey)- now that I can do ! James PS. Only messing about Rose and thanks for that . It just reminded me of a book on recipes in the bookcase somewhere that includes a section at the start on how to boil water. PPS - my mother always used to call it a 'receipt' That's lovely soup Mary ! Thanks it's my own make, I'll give you the receipt before you go ! Ah!! the sayings of proper humour !! Edited by James, Tuesday, 10. February 2009, 00:03.



James	Monday, 9. February 2009, 16:22 Post #7
James Posts: 1,108 Group: Members Member #54 Joined: January 13, 2007	Derekap Monday, 9. February 2009, 15:21 Cakes and now soups - we are getting like the TV programmes! Not quite yet Derek- by the looks of things. It's all too native for me !!! Edited by James, Monday, 9. February 2009, 16:24.



Mrs.Pogle	Monday, 9. February 2009, 17:23 Post #8
Happy Couple! Posts: 827 Group: Members Member #219 Joined: February 2, 2009	I make an "anything" soup. The basics are a chopped onion, half a cup of red lentils (to serve 4) and a couple of pints of stock, to which you can add "anything" that is available...ie any veg, any chopped cooked meat (ie chicken), pasta, cooked rice etc. If you don't have red lentils, use potatoes, which also thicken. You can also use half stock and half tinned chopped tomatoes. Happy soup making!
	"Living Life on the Home Front!" My Blog: Life on the Home Front �It is most laudable in a married woman to be devout, but she must never forget that she is a housewife. And sometimes she must leave God at the altar to find Him in her housekeeping.� ~ St. Frances of Rome


CARLO	Monday, 9. February 2009, 18:59 Post #9
Posts: 1,687 Group: Members Member #27 Joined: September 28, 2006	Italian 'Minestra' ! Just like mamma made! http://www.cooks.com/rec/view/0,1948,132184-245194,00.html Gloria! CARLO
	Judica me Deus


Rose of York	Monday, 9. February 2009, 20:47 Post #10
Administrator Posts: 14,518 Group: Admin Member #2 Joined: September 25, 2006	James Monday, 9. February 2009, 16:08 Rose. " Not that native" - I don't know how to take that but I presume you mean english native as I asked for local soup recipies - so thank you. I meant "Not that naive", not "native".
	$Posted Image$ Catholic and proud of it! Talk to God before Mass. Talk to each other afterwards


Rose of York	Monday, 9. February 2009, 20:53 Post #11
Administrator Posts: 14,518 Group: Admin Member #2 Joined: September 25, 2006	James Monday, 9. February 2009, 14:16 Anybody got recipies for good local country soups ?. Make a gallon or two and "hole up" for a few days. !! "Defrost" soup. Purchase a new dustpan and a new brush. Empty the freezer in preparation for defrosting. Using the new dustpan and new brush, sweep up all the bits of fish fingers, cream cakes, strawberries, meat, vegetables, trifle, puff pastry, doughnuts, bread, and ice lollies that have fallen to the bottom of the freezer. Put it all in a pan, cover with liquid, and cook it. It is advisable to consume the after dinner wine BEFORE eating this dinner.
	$Posted Image$ Catholic and proud of it! Talk to God before Mass. Talk to each other afterwards


James	Monday, 9. February 2009, 21:20 Post #12
James Posts: 1,108 Group: Members Member #54 Joined: January 13, 2007	Rose of York Monday, 9. February 2009, 20:47 James Monday, 9. February 2009, 16:08 Rose. " Not that native" - I don't know how to take that but I presume you mean english native as I asked for local soup recipies - so thank you. I meant "Not that naive", not "native". Now Rose. Look at Carlo's proper Italian recipe. What is the first ingredient mentioned - come on. read it out .



SeanJ	Monday, 9. February 2009, 21:35 Post #13
Moderator Posts: 868 Group: Moderator Member #208 Joined: September 26, 2008	Rose, The first ingredient is water. Remember that water is a good drink if you drink it in the right spirit.



James	Monday, 9. February 2009, 21:49 Post #14
James Posts: 1,108 Group: Members Member #54 Joined: January 13, 2007	Rose of York Monday, 9. February 2009, 20:53 James Monday, 9. February 2009, 14:16 Anybody got recipies for good local country soups ?. Make a gallon or two and "hole up" for a few days. !! "Defrost" soup. Purchase a new dustpan and a new brush. Empty the freezer in preparation for defrosting. Using the new dustpan and new brush, sweep up all the bits of fish fingers, cream cakes, strawberries, meat, vegetables, trifle, puff pastry, doughnuts, bread, and ice lollies that have fallen to the bottom of the freezer. Put it all in a pan, cover with liquid, and cook it. It is advisable to consume the after dinner wine BEFORE eating this dinner. Thanks Rose. Actually you don't have to buy the new dustpan and brush, Empty a half kettle of boiling water into the freezer remains and leave for 5 minutes. No more or no less. Then with a large wooden spoon {must be wood- ash if you have one, is best} Stir with gusto for another five minutes. If you have not got a wooden spoon then remove your shoes and stockings put on some good dance music and step inside. Dance about for five minutes to the rhythm of the music. When it looks ok. Empty a pound of flour into the freezer to give a bit of consistency. Jump in again and have another little dance fo five more minutes You will then find it can easily removed from the freezer - place in a large pot - add two gallons of clean water and bring to the boil. Just before drinking add one large bottle of best Sandeman Port and stir well. . Edited by James, Monday, 9. February 2009, 21:56.



James	Monday, 9. February 2009, 22:02 Post #15
James Posts: 1,108 Group: Members Member #54 Joined: January 13, 2007	SeanJ Monday, 9. February 2009, 21:35 Rose, The first ingredient is water. Remember that water is a good drink if you drink it in the right spirit. Thank you Sean and he mentioned exactly how much - not like Rose's hit and miss native mixture. I'm not too sure about drinking the water in the right spirit though. Some people might arque the point that there is enough water already there - after all, it is called 'the water of life' and we don't want to kill it off now Sean - do we ? Edited by James, Monday, 9. February 2009, 22:05.



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