Sick Day: Tom Kha Soup

You know those days when you can just feel a cold coming on? When you're not technically sick yet, with just the early warnings of a sore throat or cough? I had one of those days this week and was all set to spend the rest of the week feeling sorry for myself while bemoaning my sickly existence and the unfairness of life. However, then something magical happened: I remembered how delicious and easy this soup is! With its vibrant mix of salty, sweet, and spicy flavors, this soup is my go to for stopping a cold in its tracks. I'll definitely be keeping it in mind as we head into the wet and miserable days of winter here in London... 

Strangely, the only times I've ever had tom kha soup in a restaurant were when I was living in Chennai, India. One of the nicer hotels has a little restaurant which offers a thai/vietnamese buffet where you can create your own version of different soup options. They have several soup bases available (such as tom ka or tom yum) and then a variety of toppings and add-ons, such as mushrooms, chicken, tofu, etc. Suffice to say, I was hooked. Since coming home, I've expiramented with trying to make it myself at home and this seems to be the easiest method. I love how customizable this dish can be since it's entirely up to you how spicy you make it or even what ingredients to include. I went with portobello mushrooms since that's what I had on hand but you could also add in some chicken or noodles if you're in the mood for a spicy twist on that old standby: chicken noodle soup. One thing to note: the coconut milk will continue to thicken the soup as it cooks so you may need to add a bit of water at the end to loosen it up before serving but that is entirely up to your personal preference.

Prep Time: 3 min

Cook Time: 30 min

Serves: 2

Ingredients:

900ml chicken stock (or water with chicken bouillon)
1 can coconut milk
1-2 inch piece of fresh ginger, peeled and sliced into rounds
4 garlic cloves, peeled and smashed
1 red onion, thinly sliced
2 pieces of fresh lemongrass, smashed and chopped into large pieces
2-3 red chilies
Fish sauce (to taste)
Zest of a lime
2 portobello mushrooms, chopped (or a handful of smaller mushrooms)
Juice of 1-2 limes (to taste)
Fresh coriander

Method:

Bring the chicken stock and coconut milk to a boil in a large pot over high heat. Add in the ginger, garlic, half of the sliced red onion, lemongrass and chilies.

Lower to a simmer and leave to heat through for tenminutes, or until the soup has your preferred level of flavor. Add fish sauce to taste and the lime zest.

Strain the soup through a sieve and return to the pot. Make sure to press the ingredients into the sieve to make sure as much flavor is incorporated into the soup. Bring the strained soup back to a simmer and add the mushrooms and the remaining onion slices. Continue to cook until the mushrooms and onion slices are tender.

To serve, add the fresh coriander and lime juice to taste. Enjoy! 

Mom's Meatloaf

Onions, celery, mushrooms and garlic

Hello lovely readers! I'm really excited to share this recipe with you all since it's one of my absolute favorites. Meatloaf is one of those dishes that is really easy to prepare, totally customizable, and always a crowd pleaser. The recipe below is one that my Mom sent me years ago with a few of my own additions. I also have a confession to share: Nick and I were so hungry when this came out of the oven that we tucked in straight away and I neglected to take a photo to share with you all. Additionally, I realized when I sat down to write this blog post that I had also forgotten to take a picture of the assembled meatloaf before it went into the oven. Oops. But, I think we'll be ok... 

Carrots

I was very relieved that Nick enjoyed this since I think it makes a great winter dinner served with mashed potatoes, gravy and veggies. Really warming and filling, but still a decently healthy meal. And, as mentioned, you could completely customize this recipe with whatever you had on hand - for example, it might be nice to swap half of the beef mince for sausage meat (with the casings removed). Be warned however, the ketchup will get very dark and look almost burned when it comes out of the oven (due to the sugars in it). You could cover the meatloaf with a bit of foil for the first half of the cooking process but I never bother. Also, ketchup is just the easy shortcut where the coating is concerned. If you're feeling fancy, you could make your own mix of tomato puree, brown sugar, cider vinegar and mustard... delicious! 

Onion mix with the bread pieces 

Prep Time: 30 min

Cook Time: 90 min

Serves: 4

Ingredients: 

2 tbsp olive oil
1 1/2 large onions, finely chopped
2 celery stalks, finely chopped
4-5 garlic cloves, finely chopped 

5-6 large button mushrooms, sliced
3 slices of bread (white or wholemeal)
2 pounds (900g) lean beef mince
2 medium carrots, grated
1 tsp salt
1/4 tsp black pepper
1 large egg
2 tbsp tomato puree
1 tbsp ketchup, plus more for coating the meatloaf
1 tsp balsamic vinegar
1 tsp Worchester sauce

Method: 

Preheat the oven to 350F / 175 C.

In a large pan over medium heat, sauté the onion and celery in the olive oil until translucent. Add the mushrooms and garlic and continue to sauté until the garlic is fragrant and the mushrooms have softened.

While the onion mixture is cooking, tear up the bread slices into very small pieces and place in a large mixing bowl. When the onion mix is ready, add it to the bread pieces and stir to combine. Next, add the carrots, beef mince, salt, pepper, egg, tomato puree, ketchup, balsamic vinegar and Worchester sauce.

Using your hands, mix the ingredients all together until they are completely combined and evenly distributed. Shape into a 4 x 8 loaf and place onto a baking tray. To make clean up easier, line the tray with aluminum foil or parchment paper.

Finally, coat the meatloaf in ketchup - approximately 3 tbsp. Spread the ketchup evenly over the meatloaf and then place into the oven. Bake for one hour and a half or until the meatloaf is cooked through. Enjoy! 

Lunchables: Tuesday

For Tuesday's lunch, I really struggled to find the energy to make something. I've been ill with a sore throat and general flu-like symptoms since Sunday so combined with teaching I'm exhausted! However, I really wanted to keep up the lunch blogging so I poked around in my cupboards for something relatively easy to throw together. The result? Moroccan inspired couscous!

Sizzling Halloumi

Browning Halloumi

I'll admit, I may have been slightly heavy handed with the Cayenne pepper so my lunch is definitely packing a punch! However, I'm hoping using the little pot for some yogurt to have along side will help to temper the heat. I also sauteed some Halloumi quickly and added that in to help bulk it up a bit. If you had leftover roast lamb or chicken this would be really tasty to have along side! I split the sauteed vegetables into two servings because I haven't been very hungry while I've been ill but I'm listing it as a single serving recipe since I think it's a pretty normal portion size.

Veggies getting started in the pan 

Spices going in

Finally, I'm listing the spice amounts as dashes because it will depend on your preference. Feel free to throw in any other spices you like! If you don't have Halloumi in your local shop, feta might be a nice substitute. If using Halloumi, make sure to keep it a light golden color because over cooking will make it rubbery.

Ready to be added to the couscous

Boxed and ready for lunch!

Prep Time: 5 min

Cook Time: 15 min

Serves: 1

Ingredients:

Olive oil

3 slices of Halloumi cheese, 1 centimeter thick

1/2 a small onion, roughly chopped

1/2 cup zucchini, chopped

1/2 cup yellow bell pepper, chopped

2 chestnut mushrooms, chopped

1 handful of raisins

Dash of ground coriander

Dash of cayenne pepper

Dash of ground cinnamon

Dash of allspice

Dash of cumin

1/4 vegetable bouillon cube

Splash of water

30g couscous

Yogurt to serve along side

Method:

Add a splash of olive oil to a medium sized pan and place over medium heat. Carefully lay the Halloumi cheese slices into the oil and leave until golden brown on both sides. Meanwhile, prepare your vegetables. When the Halloumi is ready, remove from the pan and set aside. In the same pan, add the vegetables and saute until softened. When almost ready, add the spices and the raisins and saute for 2 minutes. Next add a splash of water and crumble the bouillon cube into the mix and leave until the water has been absorbed by the vegetables.

For the couscous, boil a kettle of water. Place 30 grams of couscous in a bowl and pour the water over until it's just above the level of the couscous. Cover with a plate and set aside for 10 minutes. When ready, mix with the vegetables, top with the Halloumi and pop into your lunch container. Enjoy! 

Leek, Mushroom and Cheddar Quiche

In an attempt to get recipes on here before the holiday that they might be appropriate for passes, I decided to give this Easter-y quiche a try for a girls' night in recently. My lovely friend Anna was back from Washington D.C. for a quick visit so Laure and I wanted to have her over for some tasty food and chatting. This quiche was perfect because it wasn't too heavy and went nicely with a leafy salad on the side.

Pastry ready for it's first spin in the oven

Foil protection ready for baking beans

Leeks and mushrooms

Cheese, glorious cheese!

Obviously there are lots of quiche recipes out there and they range from super complicated to super easy. This one is definitely in the latter category, especially if you use store bought pastry. Yes, I know, "real" cooks make their own pastry but frankly I don't have the time usually and store bought varieties are excellent. So, no homemade pastry for me! I will definitely try making some at a later date but things are just too chaotic right now to bother. Anyway, a lot of recipes call for double cream so if you feel more comfortable using that, go for it! I wanted to try and cut a few calories where I could so single cream worked out fine. Also, feel free to use whatever cheese you have on hand. Gruyere, swiss or even blue cheese would all be tasty. Finally, if you don't have baking beans, don't worry! I didn't either so I just bought some dried red kidney beans and popped those in instead.

Finished! With a slightly burnt crust... oops.

Girls' night in!

Tasty food, terrible picture... 

Prep Time: 20 min

Cook Time: 45 min

Serves: 6-8

Ingredients:

1 package of ready made shortcrust pastry
1-2 tbsp butter
4 leeks, white parts sliced
1 package of chestnut mushrooms, sliced
2 large eggs
300ml single cream
Salt
Pepper
200g mature cheddar, grated

Method:

Preheat the oven to 200C / 392 F.

Roll out the pastry and place in your baking dish, removing the extras from around the sides. Press the pastry lightly into the nooks of the dish and then place in the fridge to chill for 20 minutes. While the pastry chills, melt the butter in a large saucepan and sautee the leeks until the start to soften, about five minutes over medium-low heat. Add the mushroom slices and continue to cook until they have also softened and the liquid in the pan has mostly evaporated. Once the leeks and mushrooms are ready, take off the heat and set aside to cool for a few minutes.

At this point, remove the pastry from the fridge and prick with a fork all over the base. Line with foil and add baking beans. Bake for 20 minutes or until the pastry is golden brown. To prepare the rest of the filling, slowly whisk the two eggs into the cream and add in most of the cheese. Next, slowly add the cooled leeks and mushrooms and season with salt and pepper. Pour into the pre-baked pastry and top with the remaining grated cheese. Return the baking dish to the oven for 20-25 minutes until the top is golden and the filling is no longer liquid. Enjoy!