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Cover: The Gourmet Garden

Recipes with fresh chives

30Apr 12

Cabbage and Barley Soup

Cabbage and Barley SoupOne of the most underrated vegetables in modern cooking has got to be cabbage.  It’s got a lot of vitamin C, and even though it is quite filling, it is very low in calories. Even more importantly, it tastes absolutely wonderful, even if the smell while cooking can be a little off-putting to some people!  In any case, yesterday I found a head of green cabbage buried at the bottom of my refrigerator and decided to make this barley and cabbage soup recipe. (Also try this Danish red cabbage.)

The pearl barley adds a nice chewy touch to the soup and is also full of lots of essential amino acids and apparently even helps to regulate blood-sugar levels.  All in all, this is a very healthy soup, although I suppose the sour cream might take away from that a little bit, so you can omit it if you’re dieting or lactose intolerant.

What you’re going to need:

  • 1 small head green cabbage
  • 125g pearl barley
  • 1 small leek, washed and finely diced
  • 1 carrot, peeled and finely diced
  • 1 stalk celery, washed and finely diced
  • 1tbs olive oil
  • 65ml dry white wine or vermouth
  • 1 litre vegetable stock
  • Salt and pepper to taste
  • 10g parsley
  • 1 bunch fresh chives
  • 65ml sour cream

 

What you have to do:

  1. Cut the cabbage into quarters and cut out the core. Wash, dry and cut into thin strips. Set aside.
  2. Rinse the barley well and then dry.  Set aside.
  3. Heat the oil in a large saucepan over medium-low heat.
  4. Add the leek, carrot, and celery, and sauté for about 5 minutes or until the vegetables are just tender.
  5. Add the barley and sauté for about 2 more minutes.
  6. Add the wine and continue cooking until most of it has evaporated.
  7. Stir in the cabbage.
  8. Pour in the vegetable stock and bring to the boil.
  9. Reduce heat to a simmer, cover and cook for 60-75 minutes, or until the barley is tender.
  10. Season with salt and pepper to taste.
  11. Wash the chives and cut them up into fine rings.
  12. Garnish the soup with a tablespoon of sour cream and sprinkle some of the chives and parsley on top.

Preparation Time:  10 minutes

Cooking Time: 90 minutes

Serves:  4

Difficulty: Easy

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10Apr 12

Asparagus and Cheese Pudding

Asparagus and Cheese PuddingThis creamy and savoury asparagus and cheese pudding is a great way to make use of yesterday’s leftover bread and impress even the most demanding gourmands at the same time.  I usually use ciabatta, but any rustic style bread will work just as well. (Also try this Asparagus Risotto.)

What you’re going to need:

  • 450g ciabatta bread, at least a day old, cut into 1cm thick slices
  • 375ml milk
  • 250ml double cream
  • 6 large eggs
  • 3/4tsp salt
  • 1/4tsp pepper
  • 450g asparagus, tough stems removed, cut into 5cm sticks
  • 250g grated Manchego cheese
  • 250g grated Parmesan cheese
  • 1tbsp fresh thyme, chopped
  • 1tbsp fresh oregano, chopped
  • 1tbsp fresh chives, chopped
  • 1tbsp fresh flat-leaf parsley, chopped

 

What you have to do:

  1. Preheat the oven to 175ºC.
  2. Lay the bread along the bottom of a large shallow dish and cover with the milk.
  3. Set aside and let the bread absorb the milk, about 30 minutes.
  4. Bring 3 litres of salted water to the boil in a large pot.
  5. While you wait for the water to boil, butter a 2 litre baking dish and set aside.
  6. Combine the double cream, eggs, salt and pepper in a medium size bowl and whisk together.  Set aside.
  7. Place the asparagus in the boiling water and cook for 1-2 minutes, until it just turns tender.
  8. Drain and rinse under cold water then set aside to drain again.
  9. Combine the cheeses in a small bowl.
  10. Place a third of the milk-soaked bread on the bottom of the buttered baking dish.
  11. Lay half of the asparagus over the bread, sprinkle with a third of the cheese mixture and half of the herbs.
  12. Lay another third of the bread on top, cover with more asparagus, herbs and half of the remaining cheese.
  13. Cover with the rest of the bread and the cheese, placing the remaining asparagus on top.
  14. Pour the egg and cream mixture over the top.
  15. Bake for 1 hour or until golden brown.
  16. Use a knife to check if it’s done.  The egg and cream mixture should be set and the knife should come out clean when inserted into the centre of the pudding.
  17. Let cool for 5 minutes and serve.

Preparation Time:  35 minutes

Cooking Time: 60 minutes

Serves:  6-8

Difficulty: Difficult

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