My soup recipe just got even lazier because TESCO are now doing vegetable packs specifically for soup, with everything cut small and mixed with onions and chilli. Add water, a stock cube and a hand blender and you have soup. I put garlic in this one too. And a few extra onions.
At this time of year our kitchen is so cold you can leave it in a pan on top of the cooker with no need to use the fridge. We’ve had it for tea once and I’ve had it for lunch three times. The rest will go in the vegetable curry tomorrow.
Sweet potato, butternut squash, onion, garlic and chilli soup
We also had the lazy pie this week.
Chop leeks, celery, chicken, mushrooms and tarragon.
Soften the veg and brown the chicken, Stir in some flour and milk to make a sauce bit and bung it in a pie dish. We had a gammon joint this week too, so I cubed some of it to make this a chicken and ham pie. This is optional.
Then unroll a sheet of ready-made puff pastry, cut off a bit about the size of the pie dish.
Argue about who had the pastry brush last.
Pour a little milk on top of the pie and rub it round lightly with your finger tips.
Add “pastry brush” to the shopping list.
Cook until it”s brown on top. This takes about 40 minutes if you put it in the oven cold but I really don’t see the point in heating up an empty oven first.
Serve with whatever veg you have. We had brussels and red cabbage (which I make in quantity and eat all week). With hindsight I could have selected a less environmentally damaging combination. Think methane.
Chicken Pie and vegetables – sorry about the smudge on the lens
I know ready-made pastry and “parachute pies” (ones with just a top and no bottom) are all frowned on on serious pie circles, but ask me if I’m bothered. It’s crispy, it’s flaky and it tastes good. You don’t need all that stuff underneath.
This cooking stuff really is quite simple. I can’t really see how so many people seem to be able to make a career out of it with TV and cookery books and such. As for Delia Smith being made a Companion of Honour “for services to cookery”, well I am, for once, speechless…