It’s been quite a long time since I did this (hope I haven’t forgotten how!) but January 1st seems a good date to restart! (If this looks like it was posted later than Jan 1st, it’s because I had to move where it lived on the blog!)
Since the last blog there’s been a wedding . . my youngest daughter, Alice and Ben
A trip to Cuba . . . .
And Christmas . . .
We had a wonderful 2018 with lots of travel, the great hot summer and new friends made. Looking forward now to the coming year – a new time to greet old friends like my snowdrops and daffodils and adventures to plan. I always imagine myself on the side of a pool, diving in and discovering a whole new world underneath!
Enough of the philosophy – and back to the cooking! 2019 is going to be the year to escape to the kitchen not from it. I want you to discover new foods, new flavours, new food combinations. Go and make friends with your local market, butcher, baker and greengrocer – supermarkets are great for the “big shop” – but, really, if you are only cooking for one, do you need to? You may also decide that, yes, I am just one most days but do you know what – some days I may invite some friends over and have a party – in which case just double/quadruple up! (let me know if every now and then you want me to post some recipes for more-than-one – Ive got lots!)
Today, after all the Christmas richness and eating, I thought we would start January with a simple soup and bread – with a twist! Something to warm you and titillate the tastebuds. As it’s a soup, of course, it will serve more than one – but, hey, make a lot now and use the next coming few days catching up with old friends or going for walks (your New Year resolution for more exercise ?) knowing that you will be going home to a tasty snackette (as my husband calls them!) I give you . .. .
Anything-you-have Coconut Curry Soup
- 1 tablespoon of olive oil
- 1 chopped onion
- 1 -2 cloves garlic, smashed
- small knob of ginger, grated
- 1 tablespoon red curry paste
- 1 tablespoon turmeric
- salt to taste
- 1 dessertspoon sugar
- 1 14 ounce can of coconut milk
- 1 pint vegetable stock (from a cube will do)
- the fun part – any vegetables you have in the house! You can add:
- potatoes/sweet potatoes/parsnips/carrots/courgettes/peppers/mushrooms/spinach – there is always an escaped vegetable at the bottom of the fridge!
Heat the oil in a large pot over a medium heat. Add the onion, garlic and ginger and stir fry for a few minutes. Add the curry paste, turmeric, salt and sugar. Stir fry again to combine. Add the coconut milk and stock – and whatever lost vegetables you have found! Simmer until soft, blend to silky smooth and serve with some crispy fried onions and/or coriander on top.
To accompany (my favourite of the moment) take a warm naan bread, spread with tamarind paste and top with cooked spinach, caramilised onions, drizzle of yogurt and some pomegranate seeds : bit messy but very delicious!
HAPPY NEW YEAR!
Ailsa cooks for One 