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Cover: Gluten free cooking

Recipes with white wine

26Jul 12

Lima Bean Soup

Lima Bean SoupThis simple Lima bean soup is sweet and savoury and very satisfying.  The starchy Lima beans help to give the broth the perfect thickness and also provide a sweet counterpoint to the kale and spices.  The soup also freezes well, so don’t worry if you can’t finish it all in a few days. (Why not also have a go at this red lentil and sweet potato soup?)

 

Lima Bean Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 litres vegetable stock
  • 250g giant lima beans, soaked overnight
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 3 fresh sage leaves
  • 6 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • 2tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 1tbsp minced garlic
  • 1 medium carrot, peeled and diced
  • 1 medium red pepper, diced
  • 80ml white wine
  • 10 kale leaves, ribs removed and cut into thick strips
  • Salt and pepper to taste
Instructions
  1. Drain the lima beans and rinse well with cold water.
  2. Place the beans, oregano, sage, thyme and bay leaf along with 1.5 litres of the vegetable stock in a large soup pot.
  3. Bring to the boil.
  4. Lower the heat and let simmer for about an hour and a half, or until the beans are cooked through and beginning to break up.
  5. While the beans are simmering, heat the oil in a large frying pan and add the chopped onions, a few pinches of salt and a pinch of black pepper.
  6. Cook over medium heat for about 3 minutes, or until the onions start to soften.
  7. Add the minced garlic and cook for another minute.
  8. Add the carrots, red pepper, another 2 pinches of salt and a pinch of pepper.
  9. Cook for about 10 minutes, adding more stock when necessary to keep the veggies from sticking to the pan.
  10. Add the white wine and continue cooking until nearly all the liquid has evaporated, about 3 minutes.
  11. Add the fried vegetables to the beans in the soup pot, together with any remaining vegetable stock, ¼ teaspoon of salt and another pinch of pepper.
  12. Continue cooking until the flavours blend together, about 20 minutes or so.
  13. Add the kale leaves and cook until tender, approximately 10 minutes.
  14. Remove the bay leaf and season to taste with salt and pepper.
  15. Serve in bowls with a little olive oil drizzled over each serving.

 

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27Mar 12

Asparagus Risotto

Asparagus RisottoSmooth and creamy, sticky and cheesy, what’s not to like about risotto?  This Asparagus Risotto is my take on the classic Italian dish which is traditionally made using Arborio or Carnaroli rice due to their high-starch content (that’s what makes it sticky and creamy).  However, if you can’t find these kinds of rice at your local supermarket, then any short-grained rice will work well.  I’ve personally had a lot of success with whole, short-grain organic rice, although this does add almost double the time to the cooking process.  Either way, don’t skimp on the cheese, or try to rush the cooking process, as these two points are key to prepare a delicious authentic-tasting risotto. If you decide that you like your rice with more vegetables, try a squash and garlic risotto. Simply delicious.

You need:

  • 3 tablespoons extra-virgin olive oil
  • ½ cup finely chopped onion
  • 2 cups fresh asparagus cut into inch-long sticks
  • 1 large garlic, minced
  • 2 cups Arborio or Carnaroli rice
  • 1/3 cup dry white wine
  • 5 – 7 cups vegetable broth
  • Salt and pepper to taste
  • ¼ cup chopped fresh parsley
  • ¼ cup grated Parmesan cheese

Steps:

  1. Heat up the broth in a saucepan and leave it on a back burner at the lowest setting in order to keep it warm.
  2. Heat the oil over a medium heat in a large, heavy-bottomed skillet.
  3. When the oil is hot, but before it starts to smoke, stir in the onion and sauté until translucent, but not browned.
  4. Stir in the garlic and asparagus and keep cooking until the onion is nice and tender, making sure it doesn’t brown.
  5. Stir in the rice and sauté for a minute or two, making sure that each grain of rice gets coated with oil and toasted.
  6. Add around ¾ of a cup of the broth to the rice and stir continuously until most of the liquid is absorbed.
  7. Continue adding the broth ¾ of a cup at a time, letting the liquid get absorbed each time.
  8. Continue cooking and adding broth until the rice is creamy and just slightly al dente, around 30 minutes.  There may be some broth left over.
  9. Remove from the heat and season to taste with sea salt and freshly ground black pepper.
  10. Stir in the parsley and parmesan cheese.
  11. Serve while it’s still hot, with a fresh bowl of Parmesan cheese on the side so your guests can add more as they desire.

Ready In:  45 minutes

Serves:  4-6

Difficulty:  Out of 5, it’s a 3!

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