Baking with Mrs Bouw: Sweet Potato, Parsnip & Coconut Soup

Thursday, February 26, 2015



My cooking style may be best described as 'winging it' (ha!) but I would to the think it has more to do with following my instincts and my heart because I really do love being in the kitchen! Last weekend, I had my heart set on making a big pot of homemade pumpkin soup but when we got to the supermarket, there were no pumpkins to be found! I think here in the US pumpkins are used either for Halloween or more for sweets (i.e. pumpkin pie) so can easily be found pureed in a can but they don't seem as common outside of pumpkin/halloween season. So, instead I just randomly grabbed a few ingredients as we went along. When I got home I didn't really have any idea what I was going to make but this was the end result and it was bloody delicious if I do say so myself! Mr B gave it the big thumbs up and my little Narnie just LOVES soup and this one was no exception... she had one bowl for lunch and three helpings for din dins so it is definitely one for the kiddies too! Not only was it super easy to make but it's also easy on the pocket and you may even have most of the ingredients in your fridge and pantry already. It certainly hit the spot during this cold, snowy Chicago winter... yum!

Mrs Bouw's Sweet Potato, Parsnip and Coconut Soup

Ingredients

2 medium to large sweet potatoes
1 parsnip
1 large brown onion
1 litre vegetable stock
1/4 cup coconut milk (1 tablespoon extra for serving)
2 tsp fresh, finely grated ginger
2 cups water
1 tsp olive oil
Salt and pepper to taste
Coriander to garnish (optional)

Method

- Peel your sweet potatoes, parsnip and onion and chop into large chunks.

- Pour stock and water into a large pot, bring to the boil and throw in all of your veggies.

- Reduce heat, place a lid on you pot and simmer for 15-20 minutes until veggies are nice and tender (the longer you simmer, the tastier).

- Separate the veggies from the broth and place to the side.

- Using the same pot, heat your oil and ginger over low heat to release aromas (approx one minute) and then add to the bowl with the veggies.

- Place your veggies and one cup of your broth into a blender or food processor (I did it in two batches and used my Ninja!) and blend until smooth.

- Pour the mixture into a clean pot and add extra broth only if need be to get to the right consistency.

- Stir in coconut milk, season to taste with salt and pepper and place over low heat until soup is heated through.

- Serve with a drizzle of extra coconut milk and fresh coriander.

- Enjoy!
 

Baking with Mrs Bouw: Easy Peasy Fritters!

Monday, February 23, 2015



Gotta love a four ingredient recipe! Last week I whipped up these pea and corn fritters and they were a hit with three out of four in our household. Allegra on the other hand asked if I could never make them again (haha!) but don't let that stop you from believing that there are many kiddies that would love these... you could even make them slightly smaller into bite sized fritters! They are so simple and tasty (even more so if you prepare them ahead, let them sit for a little bit and then reheat) and a great little snack to have in the fridge. I had them for lunch two days in a row with a yummy side salad and if you're feeling naughty you can also serve with a dollop of sour cream or Greek yoghurt for a healthier option.

Easy Peasy Fritters

Ingredients (makes 15)

3 cups of frozen peas and corn
2 eggs
1 cup self-raising flour
1/2 cup milk Salt and pepper to taste

Method

- Cook the peas and corn in a saucepan of boiling water until tender. Refresh under cool water and drain well.

- Using a potato masher, crush until they are mashed but still coarse (a few while pieces of corn give the fritters a nice texture).

- Using a whisk, beat the eggs in a bowl and gradually add the flour and milk, stirring until all combined.

- Add the flour mixture to the peas and corn, stirring to combine.

- Season to taste.

- Heat a teaspoon of olive oil in a large, non-stick frypan over medium heat.

- Using a 1/4 cup scoop, pour batter into frypan (I cooked 4-5 at a time).

- Cook for 2-3 minutes until golden underneath, flip and then cook for a further two minutes.

- Cover to keep warm and then repeat with the remaining batter.

- Serve with a mixed salad.

- Enjoy!
 

Get the Look: The Tuxedo Shirt!

Sunday, February 22, 2015

It's no secret that Aussie brand Cartel & Willow has become a favourite of mine. I'm always excited to see what newbies they have in stock so when I saws this 'Tash tux shirt' I knew it had to be mine (in this colour AND white hee hee)! On top of the fact that I am having a little love affair with emerald green at the moment, I am such a huge fan of the tuxedo tailed shirt and Cartel & Willow do it so well! You may remember a previous post which featured my Leopard Print Shirt (which I still wear ALL the time, also by C & W) showcasing the adorable tux tail which I find so flattering... I am a huge fan of the 'half tuck'! To create this look I compiled a few of my absolute favourite items including the divine Missoni turban that was this years Valentines Day gift (thanks Mr B! xxx)... I love love love that it has so many beautiful tones in it making it such a versatile accessory! Perfect for all seasons (in this case teamed with some cosy faux fur for the chilly Chicago winter) I have a feeling I will be wearing this beauty for many years to come...
 

Get the look:

Cartel & Willow 'Tash Tux Shirt' here
Missoni 'Mare' turban here
Valentino 'Rockstud' sunglasses here
Chloe 'Suzanna' studded ankle boots here
AG Adriano Goldschmied distressed skinny ankle jeans here
Zara faux fur coat here

LinkWithin

Related Posts with Thumbnails