Rice and Smothered Cabbage Soup

Through the winter months, I get cabbage almost every week in my  veg box, so by this time of year, I’m in search of new ways to prepare it.  I found this recipe on  Orangette’s website and thought it sounded great, though it doesn’t look that exciting! The full recipe can be found here. It’s hearty and satisfying and the leftovers taste just as good (though they were more like risotto than soup). The cabbage takes a while to cook but can be done ahead of time; the soup itself only takes about 20 minutes.

finished soup

I used pointed cabbage rather than the recommended Savoy cabbage, but otherwise followed the recipe pretty closely (except I forgot the butter in the end).  Not sure I missed it, though I suspect it would taste a little bit richer with the butter included.

Cooking the cabbage

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Baked Fish with Courgettes

I’ve been wanting to do a fish dish for a while and have been searching for the right one – I don’t tend to cook fish at home very often, but I’ll definitely be making this again.  It was surprisingly tasty and a good way to use up some of my veg box courgettes and cherry tomatoes. The recipe can be found at House & Garden.  The site looks to have a lot of interesting recipes, so you may be seeing something else from there soon!

Baked Fish with Courgettes

For the fish, I used a hake steak from the local fishmonger, but everything else I had on hand.  A quick recipe that was easy to adapt for one person.

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Chicken and Leek Pie

Last week was British Pie Week here in the UK and although I’m a little late to the party, here’s a chicken and leek pie recipe that I tried, compliments of Nigel Slater via BBC Food.  The recipe can be found on here on the BBC website.

One of the first cookbooks I bought when I moved to the UK was Nigel’s Real Food, so I knew this was the right one for me  when I found it.

Chicken and Leek Pie

It’s probably more of a pasty than a traditional pie (what we Americans would call a pot pie) as it’s made with two sheets of puff pastry with the filling in between and then baked on a baking tray rather than in a pie tin. Easy, tasty and a good way to use up the leeks I keep getting in my veg box!

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Warm French Lentil Salad

When we were in Paris in late January, we happened upon the Maille shop, which sells all flavours of mustards and vinegars, including fresh mustard from a pump.  We ended up coming home with two ceramic jars of mustard – one with white wine and the other with Chablis and black truffles. Not that I need an excuse to use them, but any recipe that has Dijon mustard as an ingredient now gets a closer look.

I was in the mood this week for something fairly healthy but still delivered a lot of flavour and I think this lentil salad really hit the spot.  Not totally vegetarian because it does have bacon in it, but a relatively small amount. And it uses Dijon mustard.

Warm Lentil Salad

The recipe can be found at The Kitchn, a site which always has some interesting recipes and tips.  It might be better as a lunch but worked well as a light dinner. I really loved the fresh fragrance and taste of rosemary and sage and will definitely make this again.

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