We are full on into Autumn now. Colder. Wetter. Yet gorgousness when the sun shines through. Brief showers, occasional strong winds. The feeling that the breezes are clearing the fog from mind and body. Brisk walking. Colours of yellows and browns and dull reds. Leaves. Shorter days. A calmness and peacefulness. Soups.
In the Kitchen
The last week, spent in Sydney, was full of warming dishes, wintery vegetables, mashed potatoes. We love our lentily or beany stews at this time of year, and produced two winners. One is a new one to us, from 101 Cookbooks, and the other a family classic. I hope you try them.
- This is gorgeous and you MUST try it. Use any suitable beans, fresh or dried or tinned. We used tinned borlotti beans. Borlotti Bean Mole with Roast Winter Squash from 101 Cookbooks. We all loved it, eating the leftovers next day with heaps of creamy mashed potatoes.
- A family classic, make with the darkest of darkest turtle beans in a slow cooker. Phenomenal. Although it is called a soup, you can make it thick like a stew. Turtle Bean Soup/Stew, slow cooked.
- We also found some amazingly good beetroot, so grated them, then melted some ghee in a pan, popped a tablespoon or two of black mustard seeds, added the beetroot and sauted until they softened (about 5 – 7 minutes). Sprinkle with sea salt. Very more-ish. It is a simple variation on this recipe for Beetroot and Carrot Saute/Salad.
Enjoy!
Namaskaram.
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