This soup has long been a family favourite, found on that old recipe site RecipeZaar. Does anyone remember RecipeZaar? Until my Mum suggested to me to blog this recipe, we thought that website was gone and lost forever; thankful that we had printed it so many years ago and had found it again. Well, as it turns out, I learned that RecipeZaar is now Food.com and I decided to search for the recipe (for research purposes) and there it was, exactly the same one we had printed.
Like many family favourites, however, we’ve tweaked the soup and adjusted it to our own tastes to make it our own. The print-out has crossed out ingredients, handwritten notes for what to use instead. For example, the original recipe was vegetarian, using tofu, but we use pork instead nowadays.
Since finding our printed copy again, we’ve been enjoying this soup during the cold winter months. It’s a lovely, filling soup – sometimes more like stew – with lots of cabbage and flavour and spice from the curry powder (store-bought can be used, although I’ve also been making our own with a slightly modified version of this recipe from Pecanbread.com).
Shortly after I posted a recipe for cheddar and green onion biscuits, I made them again at the behest of my brother but with bacon instead and, this time, no cheese. The result was flavourful, with a nice smokiness from the bacon and bite from the green onions. Garlic compliments the bacon and, I dare say, enhances it a little.
While I posted before an improved recipe for baking powder biscuits, I was playing around with the flours and proportions again and I think I’ve found a blend that I like. The result is a fluffier and softer dough (you can feel the difference when you’re working the butter into the dry ingredients) and biscuits with a slightly lighter crumb.
It’s this time of year that it’s the general rule that pies and all manner of fruit desserts are made, because there is more than enough fruit to know what to do with. We can’t eat all that fruit. In my family, though, eating fruit has never been a problem and, especially when it’s summer, it’s not known to hang around long.
So, you can imagine that with any fruit-centric recipes, that fruit is put aside or specifically bought for that purpose. When I received The Smitten Kitchen Cookbook for my birthday, the first recipe that jumped out at me was a recipe for sour cream and peach pancakes. It’s only taken me until last week or so to make it – I was waiting for the peaches. But the peaches kept on getting eaten up, with coconut milk and honey, until I stealthily saved one for pancakes before they were all gone.