In Zurich on business, it's cold and frosty, but no snow. I love the air in Switzerland, especially first thing in the morning, when it can be so cold as to take your breath away the first time Read More ›
31st July 2009
When I pick baby courgettes from the garden, I sometimes can't bear to cook them and lose that beautifully firm freshness. Also I'm lazy... So here's a really simple courgette salad that I find is a great snack or a perfect start to an informal lunch or supper. BTW, don't bother making this with courgettes that are more than a couple of days old - they really are better off cooked in my opinion. The quantities below are guidelines - you don't want too much cheese or oil, as that would spoil the freshness of the salad, so err on the side of caution when adding.
This is a thick and incredibly tasty soup, that needs no stock - just good quality air-dried ham. A true meal by itself, it barely even needs bread. I always make this when boning out an air-dried ham, as it's a great way to use up all the little awkward scraps you find yourself with. It actually tastes much better with the slighty saltier and more robust flavour of a homemade ham rather than the more delicate flavour of parma or san daniele ham (not to mention the fact that they are really far too expensive to put into soup). Plus in my opinion it's one of the finest hearty soups you can make. You can make it with bacon, but it won't have quite the same depth of flavour.
One of my absolute favourite soups, especially since it uses up the carcass of a roast chicken, which so many people just throw away. Also, because it's so easy to make. I normally make this on a Sunday evening after the children have gone to bed, as it deals with the carcass immediately, and having soup in the fridge during a busy week is so handy. What this does is make the basic broth, which I end up adding to during the week to make various combinations, such as milk (or cream for special occasions). A great way to liven up a jaded palate is to add vinegar and chilli for a (not very authentic, but very tasty!) hot and sour soup.
|Iron Age Pigs||5||6382||ncook
27th June 2008