Well, the weather outside is frightful..

..But my kitchen smells so delightful..

Ah yes, it's that time of the year again where the weather alternates between Indian summer and stormy autumn, leaving me unsure whether to bring a rain suit or sunglasses (or perhaps both?).
Either way, this sudden change in temperature and humidity (and by that I mean: sudden outbursts of excessive amounts of rain) doesn't really work well on my health system, resulting in me being once again in a state of sniffling, shivering, misery: yes, it's the flu, yet again.

Apart from the fact that I really don't have time for this (my study schedule is just overflowing), I generally don't like being sick (who does?), so all the more reason for me to patch myself up as soon as possible.

I believe I've mentioned my love for soup before, but just in case you've missed it: I Love soup. Yes, with a capital L. The sheer consolation it provides, even if it is just a placebo, always makes me feel better.

So soup it is. After a little scavenger hunt through my kitchen, I've decided on both mustard and courgette soup. Mustard, because it has a spicy creaminess that is just what I need right now, and courgette, well, mostly because I'm still stuck with my mother's monstercourgettes and I am running out of recipe ideas..

Since these soups are meant to be made while you're sick, they're pretty quick and simple. So there's really no excuse not to make your own soup!

My stockpot is always of loyal service to me..

Mustardsoup

Ingredients

• 150 g (1 cup) bacon lardons 
• 1 medium-sized shallot, finely chopped
• 1 leek, finely chopped
• 50 g (3.5 tbsp) butter 
• 1 tbsp grainy Groninger mustard (or other grainy mustard)
• 1 tbsp smooth Groninger mustard (or other smooth mustard)
• 1/2 tsp mustard seeds, powdered
• 50 g (0.5 cup) sifted flour 
• 1 liter (4.2 cups) chicken stock (You can use vegetable stock and discard the bacon for a veggie alternative)
• 100 mL (0.5 cup) cream 
• Salt & pepper

OPTIONAL: to garnish- freshly chopped chives, or leeks

Preparation

Fry the bacon lardons in a frying pan until crisp. Allow to drain on kitchen paper. In a separate pot, saute the shallot  and leek in the butter. Add the mustard and the powdered mustard seed, saute it for a little while with the shallot and leek: this will rid the mustard of it's vinegary flavor. 

Now add the flour and slowly pour in the stock to create a smooth emulsion (called a roux). Allow to cook for a minute or two on a slow heat. Next, add the cream, whisking it firmly but slowly into the soup. Taste, and if necessary, season it with some salt and pepper. When you serve the soup, garnish with the bacon lardons (don't add them to the soup as they will get mushy) and some finely chopped leek or chives. Enjoy!

Garnished with some leek rings, yum :)

Supereasy Spicy Zucchini Soup

If you are using extra large zucchini, as I will be doing, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels.

Ingredients

• 1 onion, finely chopped
• 1 or 2 pepperoncini's, crumbled 
• 3 garlic cloves, finely chopped
• 1 kilo (about 6 cups) chopped zucchini (skin on)
• 1 liter (4.2 cups) chicken stock (You can use vegetable stock for a veggie alternative)
• 25 g (1/2 cup) fresh thyme leaves
• OPTIONAL: 2 teaspoons lemon juice
• OPTIONAL: 100 mL cream
• Salt
• Pepper

Preparation

Heat a large glug of olive oil in a large pot over medium-high heat. Add the onion, thyme and pepperoncini and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with some (sea)salt.

Next, add the stock, and bring the soup to a boil, then reduce the heat and let it simmer gently for approximately 20-30 minutes. If you like your soup to be chunky, you can taste and season the soup, and you're practically done! (I told you it was easy..)

I prefer my soup to be smooth, so I pureed it. Next, add the cream if you want to, whisking it slowly into the soup. Taste, and add salt, pepper and possibly lemon juice to your liking. Once again: enjoy!

By the way, you could add some cumin to the soup for a little oriental flavoring. If you try that, I advise you to replace the lemon juice with lime juice, and try garnishing it with some freshly chopped coriander!

I garnished this with some creme fraiche and nutmeg, but try your own toppings!

Untill next time, and meanwhile: keep reading and cooking!

New college year, new recipes

There's a saying (Google tells me it originates from the bible) that there is a time for everything.
As a student, I can assure you: this is not true. Because somehow, when it should be the time to study, it always ends up being the time for everything else..
"Oh will you look at that, the cabinet tops are way too dusty, better clean them first.. and while I'm at it,  why not vacuum the kitchen and mop the bathroom floor.. a clean house equals a clean mind, right?"
It is, after all, a well-known fact that student houses are cleanest during examination times.

I have to admit, I'm not that much of a cleaner myself (truth be told, I can be quite messy..), so my SAB (Study Avoidance Behavior) usually consists of, surprise surprise, cooking. Mostly trying out new recipes or recipe ideas, or just scouting the web for inspiration (which is also studying, if you think about it!)

Since my mother was coming around for dinner, and she is a vegetarian, I was looking for some new ideas when I stumbled upon soufflé recipes. I've never made soufflé before, so that was reason enough for me to try it. Plus, I have those adorable cocottes (you know, the small, individual sized oven dishes), so I could make a personal-sized soufflé. It all came together perfectly in my mind..

The first time I made them I was a bit busy cooking other stuff as well (nothing much.. just some pork chops stuffed with apricot/pancetta/sage/garlic-butter, parmigiana di melanzane (one of my all-time fave dishes, recipe will follow), apple pie, and a nice salad) so I didn't really time the soufflé, and anyone who's ever made it before knows that timing is quite crucial.. It was rather deflated. Very tasty, but still deflated. I decided to give it another try when I had some more time to fully focus on it.

Luckily (for you, obviously!), yesterday I had to study all day long. So I definitely had the time to try another soufflé.. with success! It didn't rise as much as I'd hoped, but perhaps I just didn't fill the cocotte enough.

Maybe the soufflé wasn't confident enough to 'rise' to the occasion? 

Sun-dried tomato/basil soufflé

Ingredients

• 4 eggs
• 2 shallots
• Approximately 30 grams (1.5 cup) of fresh basil leaves
• 100 grams (2 cups) of dried tomatoes
• 50 g (1.8 oz) butter or margarine
• 50 g (o.4 cups) flour
• 400 mL (1.7 cups) milk
• 150 grams (5 oz) grated cheese
• (freshly ground) pepper
• butter or margarine for greasing

Materials

• Soufflé dish volume about 2 liters (67.62 oz), or about 4 cocottes

Preperation

Preheat oven to 175 °C (347 °F). Grease the dish(es) and split the eggs, carefully. Make sure the egg-white isn't contaminated with egg-yoke, or it won't thicken anymore!. Peel the shallots and finely chop them, as well as the basil leaves. Pat dry the tomatoes with some paper towels and cut into small cubes. Heat the butter in pan and sauté the shallots for about 1 minute. Stir in the flour. Next, slowly add the milk, pouring small amounts at each time, and stir until you've created a smooth sauce. Add the cheese and stir until it starts to melt. Remove the pan from the heat and stir in the egg yolks, basil leaves, and tomatoes. Season with salt and pepper.

Whisk the egg whites until they are at the soft peak stage and fold into the cheese mixture with a large metal spoon. Divide the mixture evenly between the six cocottes (or pour it all in the large soufflé dish) and place them on a baking tray. Bake for 15 minutes until well risen. Slightly open the oven door, and bake the soufflé for another 5-10 minutes until golden brown. Enjoy! I know I did..

I kind of lost track of time.. So mine was more brown than golden,  but the taste was perfect!

This is a great substitute for meat when you're cooking for a larger group with one (or two) vegetarians, or you could serve it as a starter, or lunch, or just have it as a mid-day snack.. Eitherway, it's a treat to eat!

Still slightly risen!
I do apologize for the messy kitchen, but well.. I don't have time to clean because of all the studying. ;-)

Now, I haven't forgotten the promise I made about the courgette recipes, but honestly, I haven't had the time to write them all down. Don't worry, they will be posted. Eventually...