It's not really soup weather

Still being in the midst of summer here in Australia (yes, even though it's March now and technically autumn), soup is not the first thing that usually springs to mind for a quick and comforting dinner.  But on this occasion it did and being a light soup it worked a treat.  I was feeling a bit run down and soup is always a great pick me up.  So without further ado I give you Sweet Potato and Chorizo Soup.

Sweet Potato and Chorizo Soup (serves 2)
1 chorizo (peeled if necessary, sliced)
1/2 onion, finely diced
1 clove garlic, finely diced (optional)
200g sweet potato, peeled and cut into small chunks
100g white potato, peeled and cut into small chunks (you could use all sweet potato)
300 - 400ml vegetable or low-salt chicken stock
50 - 100g baby spinach

1. In a medium pan, fry chorizo with a little bit of oil, until cooked.  Remove from pan and set aside.
2. Depending on how fatty the chorizo was add a splash of olive oil to the same pan, then add onions and garlic and cook until starting to turn translucent.
3. Add potatoes to the pan and stir often, cooking for about 10 minutes until they start to soften.  Add a splash more olive oil if they are starting to stick.  It's ok if they do stick because all of that crunchy goodness will come off the pan in the next step.
4. Add the stock to the pan, it should pretty much cover the potatoes.  Stir to loosen the crunchy bits from the bottom of the pan.  Bring to a boil, then reduce heat, cover and simmer for 15 - 20 minutes, until the potatoes are cooked through.
5. When potatoes are soft, get your potato masher and roughly mash some of the soup so you end up with different sizes of potato. 
6. Divide chorizo between bowls, ladle soup over and then top with as much baby spinach as you like.  Stir the spinach through, so that it wilts into the soup.

Follow us on Facebook, Instagram and Twitter @oitcfood #oitcfood #abcmeals

I got a letter!

When was the last time you actually got a card or a letter in the mail that wasn't for your birthday or a bill or some sort of sales pitch?  For me, excitingly this happened just the other week!  I received a handwritten card from my Aunty Marg with a little note and her recipe for Mushroom Bacon Soup.  I was so surprised to receive such a gift so unexpectedly.  There's nothing better than something that's been handwritten just for you.  Every time you look at it, you know that that person was thinking of you at that time and wanted to share something with you.  We don't write enough cards and letters to our friends and families 'just because' any more.  We email, we text, we skype, we facebook.  We've never before been so connected and yet we are so disconnected at the same time.

My challenge to you... dig out your dusty old address book and send a card with your favourite recipe to someone you know.  If it's a recipe that's been given to you, acknowledge the source and tell the story of how you came to get it.  When I say send, I mean actually go to the post office, stand in the line and buy a stamp!  And when I say send a card, go and buy a card (or make one?) and actually write it with a pen yourself, no computer allowed!  Don't tell them that you're doing it, just do it and see what happens.  And just so we all feel connected to you, share your results virtually on the OITC Facebook page.

So, in the spirit of handwritten recipes (via my scanner), below is my Aunty Marg's Mushroom  Bacon Soup.  It is delicious any time of the year - we've eaten it this week (winter), and I've also eaten it on Boxing Day (summer).  It takes no time at all and you'll certainly enjoy the creaminess!

Aunty Marg's Mushroom Bacon Soup

As well as making Aunty Marg's Mushroom Bacon Soup this week, I also made a stuffed chicken breast with creamy mashed potato and green beans.  You can stuff chicken breasts with whatever flavour combinations you like.  I used wilted baby spinach, roasted red and yellow capsicum (thinly sliced) and slices of creamy camembert cheese.  This also works just as well with de-boned chicken thighs.  You need to have something moist in the middle of the chicken (I had the spinach this time), so it doesn't dry out.  Other flavour combinations you could use would be basil pesto, sun-dried tomato pesto or a chunky tomato chilli jam or salsa.  You want a cheese that will melt well, so you could also try a goat's cheese or feta.  Experiment with what you put in the middle, till you find something that works for you.

Spinach, capsicum and camembert stuffed chicken breast

 To assemble, all you need to do is slice the chicken breast lengthways, but don't cut all the way through, then open it out.  Lay your fillings on one side, season with pepper, then fold the other side back over the top.  Then roll it up in several slices of overlapping prosciutto, to secure it in place.  To cook, seal each side for 4 - 5 minutes, in an ovenproof fry pan with a splash of olive oil in it.  Then place the pan in the oven at 180C - 200C, for 10 - 12 minutes (depending on the thickness of the chicken breast).  If you don't have an ovenproof fry pan, then once they are sealed place on a baking tray and then into the oven.  Once they are cooked through, slice each in half and serve on top of creamy mashed potato, with some green beans and drizzle some pan juices over the top.  This dish takes 30 minutes from beginning to end so is a good standby meal, when someone pops in unexpectedly for dinner or if you just have no time.