Archives for posts with tag: recipe

Feeling meh, blah or brrrr?  

When winter gets you down, make this.  

Best lurgy killer I have found.  Simple to cook.  Minimal chopping.  No blending.  Tastes best on the couch with a fluffy rug, an old movie (like “Singing in the Rain”), and/or someone to snuggle.

Magic Chicken & Corn Soup

2 cup water
1 chicken stock cube
1 teaspoon grated fresh ginger
1 onion, sliced
4 parsley sprigs
4 chicken thigh fillets
Then…
310g can creamed corn
½ teaspoon grated ginger, extra
1 tablespoon cornflour
1 tablespoon water, extra
60g ham, sliced
1 spring onion, chopped

MAKE STOCK
Pop water, stock cube, ginger, onion, and parsley in a medium saucepan with chicken.  Bring to boil, reduce heat, cover, simmer for about 10 minutes or until chicken is tender.  Strain and keep the stock.  Take out the chicken.

THICKEN IT
Return the stock to the saucepan.  Add corn and extra ginger.  Bring to boil.  In a cup, mix cornflour with extra water, then add that to the stock.  Stir constantly, over heat, until mixture boils and thickens.

ADD YUMMY STUFF
Chop the cooked chicken, and to corn mixture with ham and spring onion.

ENJOY
Tastes best when shared.
Serves four.
Best served immediately, but will keep overnight in the fridge.  
Do not freeze.

Hope this soup works it’s magic for you and helps you keep the winter ickies at bay.

This recipe is adapted from the Australian Women’s Weekly’s Basic Cookbook (which I stole from an ex-boyfriend).  

What do you make to get you through winter?

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This post is kinda stolen from a St Thomas More Primary School fundraising cookbook.  

I’m told that this soup originates from East India, but I discovered it thanks to my mother’s best friend.  And I’ve cooked it for lots of people I love.

This is, without a doubt, the yummiest soup I have ever made.  And my hubby’s favourite too.  It almost has me willing for wintery weather to justify this warming up.    

MULLIGATAWNY SOUP

Ingredients

2 large skinless chicken breasts
2 tablespoons plain flour
1 large zucchini
2 sticks celery
1 medium brown onion
1 large Granny Smith apple
2 tablespoons butter
1.5 litres chicken stock
2 teaspoons curry powder (less if you prefer it milder)
¼ cup rice, uncooked
¼ cup cream
Juice of half a lemon
1 tablespoon chutney

Method

Melt butter over a low heat in a saucepan.
Add curry powder.
Fry off diced chicken that has been tossed in flour.
Add diced zucchini, celery, onion, apple and fry off gently.
Add stock and bring to the boil while stirring.
Reduce heat and simmer for one hour.
Add rice and simmer for a further 15 minutes.
Add lemon juice, chutney and cream and stir through while simmering gently for five minutes.
Serve in deep bowls and eat heartily.

Try it and do let me know what you think.

Love to hear what you look forward to cooking/eating this winter.