cooking

Spinach Soup

November 8, 2015

I have never made soup, ever, even though it is probably the easiest thing you can make. This Spinach soup sounded delicious and equally so simple, although I have never been surrounded by so much spinach in my life!

Hazan does not mention blitzing the spinach to make a smooth soup. I actually rather liked this method, it meant the soup felt more substantial and filling. The whole milk made it the perfect creaminess, instead of being too rich with cream like some of the soups you find in England.

Hazan suggests croutons to accompany the soup, which was actually such a delicious combination of textures. Next up risotto!

{ 0 comments }

Processed with VSCOcam with t1 preset

I have officially started my classic italian cooking challenge, #freyacooksclassicitalian, following recipes from Marcella Hazan’s The Essentials of Classic Italian Cooking. Her book is divided into seperate sections for appertisers, soups, risotto etc. So this week I started with the first recipe in the appertisers section – Ricotta and Anchovy Canapes but I made¬†bruschetta instead. Firstly, I have to say sorry to Marcella –¬†I am a student so I cannot always afford the best ingredients, but I will try my best. I think the anchovies I used were definitely what she warned to stay clear of – just too much salt.

Processed with VSCOcam with f2 preset

The recipe was very simple, I just put all the ingredients together into my cute mini food chopper until it was a creamy paste, and my fresh Italian style baguette slices where lightly toasted in the oven.

 with f2 preset

A little bit of black pepper and extra virgin olive oil and it was ready! Sort of resembles hummus doesn’t it?

My verdict: I think one or two less anchovies would have been better, the original recipe says 8 but I think it over powered the ricotta and was just too salty. Although the anchovies I used may have been saltier than more expensive ones you can buy.

{ 0 comments }