Domestic Bliss

Whether you want to cook or raise the bar on all things domestic, look no further than our Domestic Bliss section.

This issue we welcome Julie Henderson of The Cookery School as our resident cook!

The weather is still changeable, with bugs abound, so why not treat yourself to a bowl of wholesome soup, or if the weather improves a risotto to go with your barbeque dinner!

Moroccan Chickpea Soup                   

Serves 4

1 tbsp olive oil
1 medium onion, chopped
2 leeks, chopped
2 medium carrots, small cubed
2 tsp ground cumin
600ml/1pint hot vegetable stock
400g/13oz can chopped plum tomatoes with garlic
400g/13oz can chickpeas, rinsed & drained
100g/3½oz    Spring green cabbage, fine slice
Zest & juice of ½ lemon
Handful of parsley

1. Heat the oil in a large saucepan, add the onion and leeks and gently cook over a moderate heat until softened, stirring frequently.
2. Add the cumin and carrots and fry for another minute.
3. Turn up the heat; add the stock, tomatoes and chickpeas, plus seasoning.
4. Simmer for 10 minutes or until the carrots are nearly ready.
5. Add the Spring green cabbage and lemon juice, cook for a further 2 minutes.
6. Season to taste and then add a sprinkling of lemon zest and parsley.
   

Green Pea & Tarragon Soup     

Serves 4

1 tbsp olive oil
400g/13oz frozen petit pois (peas)
1 large onion, chopped
1 medium potato, peeled & diced
2 tbsp tarragon leaves, chopped
Butter
375ml/½ pint Vegetable of chicken stock

1. Fry the onion in the olive oil and a knob of butter until tender, add the potato and stock and simmer until the potato is very soft.
2. Add the peas and tarragon then simmer for 3 minutes then blend to a smooth soup.
3. Season and serve.
   

Butternut Risotto

1 small onion, chopped
Olive oil
butter
3/4 sprigs thyme, chopped
250g/9oz butternut squash or pumpkin, peeled & diced
300g/ 11oz Risotto rice
600mils/1 pint hot fresh vegetable stock (maybe more)
2 tbsp grated Parmesan or Grana Padano, to serve

1. Fry the onion in a tbsp of oil and a knob of butter until softened but not browned.
2. Add the thyme, squash and rice and stir for a few seconds to coat the grains with the oil and butter.
3. Add a couple of ladles of stock and bring to a simmer.
4. Cook, stirring until almost all the stock is absorbed and then add the rest of the stock a ladle at a time, cooking until each addition is absorbed or until the squash is soft and the rice is al dente and creamy (you may not need to use all the stock).
5. Season well and then divide into 4 bowls.
6. Scatter with cheese!