The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

sp_Feed Topic RSS sp_TopicIcon
Frugal soup idea
Mon 4-Jan-10
1:28 pm
Avatar
Ruthdigs
Devon

Expert
Members
Forum Posts: 617
Member Since:
Wed 23-Sep-09
sp_UserOfflineSmall Offline

Wasn't sure to put this here or in the recipe section.  Hey ho, here goes:

If you ever see hummus on the CFC it's worth remembering that you can stir some into soup to thicken.  On NY day my local S'field had pots of lemon and coriander flavour for 10p!  Bargain.  Just add a bit / whole pot to your generic veg/whatever soup depending on the amount you're making.  Chef

Mon 4-Jan-10
4:02 pm
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

Haven't had hummus in ages, does anyone know how to make it from scratch? I have a feeling it has sesame seeds in it which I can't get hold of. I can get sunflower seeds.

When I was in England and did a weekly shop we used to have fridge soup, basically anything that needed using up went into the soup.

Lentils also makes a good thickener

Mon 4-Jan-10
5:06 pm
Avatar
Ruthdigs
Devon

Expert
Members
Forum Posts: 617
Member Since:
Wed 23-Sep-09
sp_UserOfflineSmall Offline

It's tahini - a sesame seed paste of some kind but that's all I know.

Have to admit to just adding 1 pint of stock to one of the pots of the lemon and coriander hummus - gave me a nice chickpea soup flavoured with lemon and coriander.  Laugh  (I did buy 4 pots at 10p a go!)

This bbc recipe seems to think the sesame bit is optional.  Or can you get someone to post you some?  Let us know how it goes!

Mon 4-Jan-10
5:39 pm
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10485
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

My son gave me a recipe for Roasted Red Pepper Hummus:

1 can 410g chickpeas, drained and rinsed

60 g chopped roasted red peppers

30g tahini (the jar describes tahini as: a thick, smooth paste derived from ground sesame seeds, no additives or preservatives; rich in protein and essential fatty acids, but has no cholesterol; a natural food, and suitable for vegetarians and vegans.)

half teaspoon of ground cumin

half teaspoon salt

2 tbspns extra-virgin olive oil

2 tbspns water

1 tbspn lemon juice

1 small clove garlic

In processor, pulse together chickpeas, peppers, tahini, cumin and salt.

Add oil and water to the mix while processor still running, until mix is very smooth.

Pulse in lemon juice and garlic.

Variations: Sun-dried tomatoes instead of peppers; or roasted vegetables, chopped.

My son froze half of the mix for one week, and he said it was still good.

We make it often, and I use roasted red peppers in olive oil, and I add my peppers last, so that I still have lumps of red in the mix!

 

Enjoy!

 

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Mon 4-Jan-10
5:44 pm
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10485
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

A very frugal soup for me is after roasting meat or poultry (on the bone), I boil up the bones/skin etc for about an hour, and the resultant jelly is a wonderful base for any soup. I have justed bagged up in the Pour'n'Store bags some from the Christmas turkey bones, and made soup with simply two large onions, two potatoes gently braised till soft, and added the jellied stock and a tin of tomatoes, and whizzed them with the 'stick-whizzer'. Fantastic comfort food on a cold winter's day!

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Mon 4-Jan-10
5:56 pm
Avatar
SOL
UK

Knowledegable
Members
Forum Posts: 274
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

I Heart hummous.  My tip is dont buy the cans of chick pea in the aisle where you find the baked beans.  Buy natco make from the Ethnic/Indian aisle in the larger supermarkets.  You will save yourself about 15-20p.  better off in my pocket than anyone elses.

Another tip is the tahini.  Makes sure it doesnt go dry, top the jar up with rapseed oil.  I find EVOO, (lol Extra Vigin Olive Oil to you and me, can you tell I have found the food network channel?) Makes it sometimes bitter.  And you can let it down with a little water if extra thick. Smoked paprika is also nice in this.  I love this for lunches as I can make a large pot of it and take it to work and leave it in the fridge for a few days with pita pockets in the freezer.  Toast them and bobs your uncle lovely lunch.

Lemon zest can also make it extra tasty.  Yum am hungry thinking about it.

We have this often

Hooray for stick whizzers and their lovely attachments.

Tue 5-Jan-10
1:31 pm
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10485
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

Thanks for that S.O.L., I must admit that there have been occasions when I wondered if it was the garlic or something else, but EVOO, I wouldn't have thought of that.

What about adding creme fraiche, yoghurt, creamy cheese or even cream - do you think that will make a smoother concoction?

Though I do like the recipe, it doesn't taste quite the same as the Waitrose version, and I do wonder what it is in theirs that is different!

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Tue 5-Jan-10
6:59 pm
Avatar
SOL
UK

Knowledegable
Members
Forum Posts: 274
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

Never thought of using yoghurt...hmmm I will consult my friend Amina on that.  to make it thinner I just add some tepid water.

if it taste metallic (and it some times can do) it is the tahini paste you have added too much.  In Turkey I have been told to add more lemon juice.  But I have never bothered I have just binned it as I end up adding a bit of this and a bit of that.  and then it is completely wrong.

some recipes here

http://forums.egullet.org/index.php?/topic/8844-hu.....ut-tahini/

Baba ghanoush - I would always BBQ the aubergines.  Stick a metal skewer right through the middle it will help cook the flesh.  This recipe is ok,

http://www.telegraph.co.uk/foodanddrink/recipes/50.....ecipe.html

but I would use lots of garlic and this I might put ?yoghurt? in.  dont tell anyone I said that.  it is blasphemy

we are half way to meze starters here! 

Thu 7-Jan-10
10:43 am
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10485
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

Thanks S.O.L.  I'll have to try again - it's good to try new recipes, never knowing whether the next one is just what you wanted!!

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Forum Timezone: Europe/London

Most Users Ever Online: 509

Currently Online:
17 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10485

danast: 10232

Aly: 9421

Sooliz: 7981

Hattie: 6920

Ambersparkle: 6665

JoannaS: 4800

Terrier: 4518

eileen54: 4396

Xahha: 4231

Member Stats:

Guest Posters: 9

Members: 15389

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2246

Posts: 122520

Newest Members:

Richardthody, RussellDaw, GaponovaIcots, JulianceW, ZupativKr, Toransp

Moderators: Toffeeapple: 16220, AdminTA: 10

Administrators: fn: 321, Danny: 5516


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder