Or you could have a posh version …

 

Parmesan Dumplings

In a large bowl, mix together

100g (4oz) self raising flour

50g (2oz) vegetarian suet

pinch of salt

15g grated Parmesan cheese

add 5 tbsps of ice cold water – 100ml approx

– enough to give a

firm but pliable dough. Divide into eight dumplings – six if

you'd like big ones!

30g grated Parmesan cheese to garnish

Pre-heat oven 180fan/200c/Gas 6.

Add the dumplings to the soup and sprinkle 30g of grated parmesan cheese over the dumplings and simmer for 20 minutes.

Serve in a warmed bowl.

These delicious morsels will take your soup to the next level. It turns a one pot dish into a “nothing else is required” version. They are probably the most under-rated addition to an ordinary meal - beyond scrumptious!

On that note, I'm thinking you might try a supper or dinner party main course to include dumplings?

Here are a couple of ideas ...

Anyone for dumplings!?

In my humble opinion dumplings are the food of the Gods – the ultimate accompaniment to any casserole, soup or stew.

Before we begin … a couple of tips

Here's the thing … traditionally dumplings are placed on top of a casserole with a tightly fitting lid. Casseroles have a thicker consistency than soup and obviously, usually, slow cooked in the oven. Soup simmers on the hob and a saucepan lid “sits” on top of the pan and is not what I'd describe as “tightly fitting”. Here's my tip - tear off a sheet of foil large enough to overlap the pan, push down slightly and then secure with the lid. Make sure your soup is simmering gently before you add the dumplings and seal with foil. 20 minutes later you'll have dumplings the size of which you wouldn't believe!

If you've any dumplings leftover for the next day here's a bonus – microwave them on high for 10/15 seconds – light as a feather – note to self – in future make enough dumplings for second helpings to microwave!

Dumplings made with suet have more texture to them. If you prefer light and fluffy then probably without suet would be better for you. If you've never sampled this delicacy then the only way is to make them both ways and decide for yourself.

Suet Dumplings

100g self raising flour

50g vegetable suet

pinch of salt

60ml of ice cold water

A generous pinch of dried mixed herbs - optional

Mix the flour, suet and salt with the water – you want to achieve a firm dough with some give.

Divide into eight and shape into balls.

Place on top of your casserole or soup, simmer for 20 minutes. Ensure that the casserole or saucepan has a tight fitting lid.

Dumplings sans suet

140g cold unsalted butter

250g self raising flour

salt and black pepper

150ml cold water

Generous pinch of mixed herbs – optional

Back to basics – rub the butter into the flour – aka the rubbing in method – until it resembles fine breadcrumbs. Add the herbs and a pinch of salt and black pepper. Add the cold water and mix quickly to form a dough. Dust your hands with flour and divide the dough into twelve and form into balls.

Add to the top of your casserole, soup or stew and bake for 20 minutes, as above.

Fluffy and light – the ultimate winter warmer.

Or you could have a posh version …

The Chowder – bits and pieces

First and foremost traditional accompaniments to a chowder are Tabasco and Worcestershire sauce, both should be served at the table.

What does seem to be a common thread, whoever the chowder belongs to, is that there is a connection to fishing and making use of what was plentiful from the villages along the French and Cornish coasts to America – a variation if you will of “clam chowder”.

Here's another idea - whilst cooking your Sunday roast, pop a tray of bacon into the oven – 180fan, 200c, Gas 6 - 15 minutes turn and repeat – so that it's crispy. Let the bacon cool on the tray and then break into tiny pieces, box and fridge.

Add a sprinkle of bacon bits on top of the chowder especially for the meat eaters – the bonus here is that you don't have to wreck a veggie soup or dish. The bits can be placed in a bowl and people can help themselves.

It looks like this :

If you'd like another “bacon” idea – fry diced chorizo until crispy then sprinkle with the released oil over the chowder.

Last but by no means least, whilst it isn't authentic I'd serve the chowder with dumplings - there are no rules.

The ultimate comfort blanket!

Anyone for dumplings?

The Sweetcorn Chowder

The Chowder originates from long journeys by ship – they used ingredients that would survive and the soup was thickened with hardtack. Hardtack we know as a “ships biscuit” - it was inexpensive and long lasting – perfect for long sea voyages. It arrived in North America from England and France. Probably the most famous version, certainly in the USA, is clam chowder but there are many variations. It is principally a soup with cream or milk, although you can use stock, adding potatoes, sweetcorn and other veggies or add fish and seafood if that's your bag. I suppose you have to like sweetcorn but, by its nature, it's quite popular with the kids.

Here's my version :

Sweetcorn Chowder

Serves 2 large or 4 smaller portions

300g/10½oz Charlotte potatoes, peeled and finely diced

1 medium carrot, finely diced

1 medium onion, finely diced

90g/3½oz Two small red sweet baby peppers, finely diced

50g/2oz of unsalted butter

175g/6oz sweetcorn or two cobs, stripped

1 tbsp plain flour

2 pints of milk – I use semi-skimmed

(568ml or 1.2 litres)

celery salt and pepper – white or black

chopped flat leaf parsley to sprinkle

Sweat the carrot, onion and peppers gently in the butter for 10 minutes, covered. Add the flour and the celery salt and pepper of your choice. Add the milk gradually – I use a whisk - this will prevent lumps. Add the diced potato and sweetcorn and simmer for 20 minutes, stirring frequently. Taste and adjust the seasoning to suit. Check the thickness of the soup – if it's not thick enough, again to suit you, blend a ladle or two and add it back to enrich.

You don't have to use celery salt, you can use sea salt if you prefer. I love the extra oomph it gives – a fab flavour, especially in soups. I also mention a choice of white or black pepper – it's entirely a matter of choice, either is fine. If you're not fond of black flecks from black pepper then white is right!

Coming up … the Chowder bits and pieces

Something out of nothing … raw

This time the core ingredients for this soup are all raw – leeks, celery and onion.

The previous recipe produced a soup with texture - now I wanted to produce a smooth soup. Classically a Vichyssoise “style” fits the bill – a smooth, thick soup made with leeks, potatoes, cream and chicken stock. Most people think of Vichyssoise served cold and indeed it is usually – but it can be served hot too. A classic this is not - it's more a “thinking on your feet, variation on a theme” version.

Here's my recipe :

Soup de Ssoise

(i.e. not quite Vichy!!!)

Serves 4-6

One old potato, 2 leeks, remains of a bunch of celery

- approximately 4 sticks and one medium onion

One litre of stock + half a litre later, when thickening

as with the previous recipe I used 3 x Knorr chicken stock pots

Large pinch of Marjoram

Large pinch of Fines Herbes

Salt and black pepper.

Glug of rapeseed oil

Peel the potato, cut into cubes. Peel the leeks, celery and onion - chop finely.

Sweat the leeks, celery and onion in rapeseed oil with the herbs and salt and pepper until softened. Add the stock and the cubed potato and simmer until the vegetables are cooked – they should retain texture. Add the remaining stock.

Blend until smooth, taste, and adjust seasoning. Blend your soup in batches. To achieve a smooth consistency you may have to blend more than once. Test with a dessertspoon spoon. In each blended amount, dip the spoon into the soup, when removed the back of the spoon should be coated with a lump free liquid. Blend again to achieve the smooth consistency if necessary.

The finished soup should be thick and smooth.

Hints and tips :

If you have leftover cream – perfect – add a good slug!

Cooked or raw it's a great way to use up your veggies and/or bits of chicken if you have it.

News flash … you can now get “meat-free” chicken stock pots!

I hope I get a point or two, or at least a smile for the title of the soup.

Either way a result I think you'll agree!

Something out of nothing … cooked

Do you always finish up with leftover veggies – cooked or raw? Here are a couple of ideas for “something out of nothing”

Instead of throwing your leftover veggies away, keep the cooked peas, sweetcorn, carrot and broccoli and produce a “Soup of the Day”.

Here's my recipe :

Soup de Loop

(a catchy title I thought)

Serves 4-6

1 onion, diced

2 cloves of garlic chopped

1 green chilli, chopped, seeds out

Rapeseed oil

1 old potato, cubed

1 litre of vegetable stock to begin + half a litre later, when thickening.

I used 3 x veggie Knorr Stock pots from my store cupboard

1 stock pot = 500ml of water

Medium curry powder – to taste – 1 dessertspoon used

Mace – to taste – 1 tsp used

Salt and black pepper

A box of leftover cooked veggies – peas sweetcorn,

carrot and broccoli

Dice the carrots and broccoli should be kept in small florets.

Sauté the onion, garlic & chilli in the oil, add the curry powder and mace. Add the stock and cubed potato and bring to the boil, simmer until the potato is cooked but firm. Add the remaining stock. When ready to serve 2 ladles of stock in blender until very smooth i.e. dip spoon in, look at the back of the spoon it will show the texture of the soup – it should be smooth. Add back to remaining stock, then add the cooked peas, sweetcorn, diced carrots and broccoli. As with all soups, leave the addition of salt until the end.

Taste and adjust seasoning.

You could use any leftover cooked veggies – it's not set in stone.

Even though I say so myself not a bad effort and an added bonus - a healthy, nutritious soup using leftovers – not too shabby!

Now for the raw leftovers …

Bread for the soup and sandwiches!

Whether it's bread for the soup or for the sandwiches it's perfect for a winter day! What could be more inviting for lunch than home-made bread and a bowl of soup – so comforting, so simple.

Not for nothing have I chosen this recipe – it's delicious, it's easy to make and it's very much in the cheap and cheerful category!

Soda bread

170g self raising wholemeal flour

170g plain flour

½ tsp salt

½ tsp bicarbonate of soda

290ml buttermilk

an optional sprinkle of semolina – try a sprinkle of semolina

to flour your baking sheet and after you've added your “x”

on top of the loaf

Pre heat your oven 180fan/200c/Gas 6.

Tip the flours, salt and bicarb into a large bowl and mix.

Make a well in the centre, pour in 290ml of buttermilk and mix quickly with a large fork until you have a soft dough formed. You may need an extra drop if your dough is too stiff but take care it should not be too wet or sticky.

Turn the dough onto a lightly floured surface and knead briefly.

Form the dough into a round and flatten slightly. Place on a lightly floured baking sheet.

Slice an “x” on the top of the loaf and bake for 30 minutes – the base should sound hollow when tapped.

Just to confuse the issue I've found buttermilk in different weights. A low fat version weighing 284ml and a full fat version weighing 300ml – a tip – if you can only source the 284ml rinse out the pot with a drop of milk.

Here it is :

Personally I'd go for soup and a sandwich too – yum!

Some sandwich suggestions ...

… it's my take on a “takeaway” chicken idea for the weekend. Slow cooking a whole chicken doesn't take a great deal of effort, nor break the bank either. I'd recommend too that you use the star anise option in the cavity, the flavour is divine. You'll also produce lots of moist chicken which shreds very easily, it almost melts before your eyes.

We've already had chicken soup for the soul – now here's a chicken sandwich for the soul – I have it on good authority that this is the best ever and well worth slow cooking a whole chicken solely for that purpose!

Who likes what?

It wouldn't be a sandwich without the extras, here are my

suggestions and it is not an exhaustive list!

Avocado, sliced or mashed to suit, with lemon

juice

Crispy bacon – and bits are better!

Good quality mayo

Beef tomatoes, sliced thinly

Beetroot relish or slices if you prefer

Any salad item you love – spring onions, shredded

iceberg lettuce

capers, cornichons

A slaw of your choice – here's an Asian

recipe that will compliment your anise infused

shredded chicken

Asian Coleslaw

110g white cabbage, finely sliced – approximately

one third of a medium size cabbage

1 carrot – peeled and sliced with a

julienne peeler

1 spring onion – 15g finely sliced

if you want to create a basic slaw stash then

double the amounts given above

3-4 tbsp soy sauce

1 tbsp caster sugar

Half tbsp rice wine

2 tbsp lime juice

1 tbsp peanut butter

Half tsp chilli powder

4 tbsp fresh coriander

Combine all the above ingredients except the fresh coriander.

Marinade for at least an hour – 2-3 is better still!

Just before serving strain off the excess liquid, stir in the coriander and serve!

You'll need delicious bread and when I say delicious bread I mean a loaf (or may be two) that can be sliced into doorsteps.

Alternatively you could serve with a side of wedges or fries if you prefer – or both!

Bread recipe coming up ...

Chicken for the soup – two meals for one!

You could push the boat out and cook a chicken this way – it's easy peasy and economical too. Alternatively as I said, you could use the leftovers from your Sunday roast and not bother!

Slow Cook a Whole Chicken

1 chicken – between 1.5kg – 1.75kg

1 chicken stock pot

2 tsps of garlic paste or 1 garlic stock pot

generous sprinkle of oregano or garlic

Italian seasoning

OR

Alternatively use two whole star anise in the cavity

and omit the herbs

Place your chicken in the slow cooker and mix the stock pot with the garlic paste and spread over the chicken. Sprinkle with the herbs OR add the whole star anise to the cavity and omit the herbs. Switch your slow cooker to the low setting and leave it for 8 hours.

Strain the stock and freeze the resultant liquid gold if you're not using it, strip the chicken, keeping aside what you need and then bag and freeze the remainder.

You'll get approximately 250ml of stock from the chicken and so make it up with a stock pot for the remaining 250ml

If you want to make your own stock - use a large saucepan, cover the carcass with water and any veggie stock you've got and bring to the boil, turn it down to a simmer and let it do its magic for 30/45 minutes. Strain the stock, cool, cover and set aside until you're ready – you may find more chicken to add to your stash.

You don't have to make your own chicken stock – I use Knorr Stock Pots – chicken or vegetable – if need be.

I always have leftover Charlotte potatoes in my fridge – an ideal way of avoiding waste!

You'll get cooked chicken too for sandwiches and a slaw or a curry, with noodles or a stir fry – the world is your lobster.

Next up … some sandwich suggestions!

Chicken soup – the ultimate comfort blanket

What could be better in this weather than a steaming bowl of your choice.

My first offering is chicken soup for the soul – it makes you feel better when you're in need of comfort. It's a perfect way to use scraps of leftover chicken - remove the chicken left on the legs and wings – and anywhere else. Dice, box and fridge - ready for later.

Here's the recipe :

Cream of Chicken Soup

Serves 4

30g unsalted butter

1 large onion, finely chopped

1 clove of garlic – preferably roasted

500ml chicken stock

250ml whole milk

celery salt and white pepper

diced chicken stash

garnish of grated nutmeg

50-75ml double (heavy) cream

200g Charlotte potatoes, peel and cut

into small dice

a handful of frozen petit pois

Heat the butter in a large saucepan. Add the onion and garlic and sauté gently for 2-3 minutes – there should be no colour, season with celery salt. Add the stock and diced potatoes and simmer gently for 15 minutes then add the milk and simmer again for 10 minutes Remove from the heat and allow to cool. Blitz 2/3 ladles of the soup until thick and return to the pan. Add the cream, nutmeg, peas, ground white pepper and chicken - heat gently until piping hot.

Don't forget to warm the soup bowls.

Here it is :

chicken soup for the soul – a generous

serving for supper - add good bread for dunking!

Freeze any leftover, ready to use on a cold winter day.

Thrifty or what – save yourself time and money!

Here they are …

 

All in the frying pan

Ready to freeze if you prefer

or ready for the oven

flipped over and ready to serve

Perfect for a supper party – you can pull the toffee apple mixture from the freezer and add the puff pastry lids and it's done.

Next … it's back to savoury winter warmers – a hearty soup me thinks!

Now for a retro dessert …

The last time I wrote this version of Tarte Tatin was in June 2019 – how time flies!

Here it is :

Toffee Apple Tarte Tatin

6-8 large Cox's apples, peeled, cored and sliced

115g unsalted butter

125g soft dark brown sugar

1 orange, zest and juice

One ready to use 1 x 320g puff pastry sheet.

6 individual circular tins measuring 10cms/4” in diameter.

Place the apples, butter, soft dark brown sugar, orange zest and juice into a large frying pan and cook for 10 minutes until tender.

You can cook the apples ahead and freeze them, ready to use at your convenience.

Pre-heat oven 180 fan/200c/Gas 6.

Unroll your puff pastry sheet and cut into six circles, using a ring that is at least the same diameter as the tin – it can be slightly larger. Spoon the toffee apple mixture into your tins and then add a puff pastry circle, tucking it into the tin.

Bake for 25 minutes.

When you are ready to serve – I would suggest you use a dessert bowl – place it over the tin and flip it – ensuring you do so away from yourself.

Serve with clotted cream.

If you forget to buy a fresh orange 4 tablespoons of pure orange juice is the equivalent amount from the whole fruit.

There are photos too ...

The method and variations!

It's easy peasy, here are a couple of photos :-

the Knorr stock pot and the Flora

melting in the pan

with the combination of the Elmlea alternative

You can zhuzh the basic sauce by adding :

two roast garlic cloves

a splash of white wine

flat leaf parsley to garnish

if you want to thicken the sauce

a smidgeon, a heaped tsp of cornflour

slaked in a tbsp of water, slowly adding

to the gently heating sauce, stirring as

you go

This will make a fabulous sauce that will enhance any supper party dish, coating veggie protein of your choice. Perhaps with a puff pastry lid to complete.

This is by no means an exhaustive list of variations – the best introduction is to try with pasta instead of the old faithful tomato based sauces … food for thought!

I hope you enjoy this recipe and find it useful ...

A new recipe for the New Year …

… a sauce for every dish – make it what you will! Oh and by the way it's plant based.

It's a cream sauce with stock and butter which you can adapt to suit any occasion.

It's easy, here's the basic recipe :

one Knorr vegan mushroom stock pot

a knob of Flora 100% plant based “butter”

250ml Elmlea 100% alternative to double cream

Using a medium frying pan and a low heat, melt the stock pot and butter – when melted gradually add the cream and combine well and that's all there is to it for the base sauce!

You will have a pouring sauce which you can use over Quorn or any similar veggie protein – if you're a meat or poultry eater, chicken or pork.

There are photos of each product to help you...

Now for the variations!