Mariette's Pea & Ham Soup

The original recipe was my partner's Mom's recipe, but I have changed it so much that I think I can call it mine now. The original recipe is great though, and delicious! 

INGREDIENTS

1 packet (500g) dried peas (split peas)

1 pack of bacon rashers, room temperature, cut into slices

2 onions, chopped

Celery, cut into pieces

*Grated / chopped carrots (optional) & crushed garlic

Butter 

Salt & Pepper to taste

Cream

METHOD

1. Wash peas and leave to soak in a large pot for about 2 hours * (not really necessary, see notes). I prefer the soak method. 

2. Chop onions and celery and bacon, and fry in a little bit of butter until soft. Add to drained peas

3. Cover with enough water. Stir through. Simmer slowly, covered with a lid, until peas are soft (about 2 hours if not soaked). * See notes - about 40 minutes with soaked peas. Stir occasionally. 

4. Allow to cool a bit, then liquidize. Add salt & pepper to taste.

5. Serve with croutons and some cream swirled over, and some crusty bread on the side. 

NOTES:

• It is not strictly necessary to soak the peas beforehand, if you don't the cooking time will be longer (about 2 hours). 
• If you soak the peas, the cooking time will be shorter, about 40 minutes. But it will be softer and creamier and more digestible and will also lessen the uhm, "gas effect" afterwards ;-) 
• You can also add chopped or grated carrot and crushed garlic with the fried onions and bacon and celery for even more flavour
  
  

Alexey's Rustic Farm Bread

Our tenant, Alexey, has been baking bread for a long time and was always saying this is THE easiest recipe ever. Finally he gave me the recipe and I can concur, it truly is! I've never baked a bread in my life and gave it a go, and it was as promised. The easiest recipe ever, and truly like those rustic breads with the crisp hard crust outside and all the soft goodness inside.

The best part? No kneading at all!

And if I can do it, so can you! 

This makes one small - medium loaf 

INGREDIENTS

500 g good quality flour (like Eureka Mills White Bread Wheat Flour)*

1tsp (2ml) fine salt

1tsp (2ml) sugar* optional, see notes 

7,5ml  instant yeast

1 and 1/4 cup warm water

METHOD

1. In a large round mixing bowl, add all the dry ingredients and mix together.

2. Add the warm water and stir to combine. 

3. Cover the bowl, and let sit for 2 to 3 hours to rise, or until you are happy with the risen product.

4. Preheat your oven to 210 degrees Celsius (fan assisted)

5. Sprinkle some flour onto your baking tray, or if you are using a bread loaf tin grease it with some butter or non stick cooking spray.

6. Sprinkle some flour onto the dough and remove dough from bowl. Shape into a loaf on the floured tray. Sprinkle some flour over.

7. Bake for 15 minutes and check. If nicely risen, adjust the temperature to about 180/190 degrees for another 15 minutes. 

8. Check for doneness and if some dough still sticks to your testing stick, let it bake until the bread is to your liking and the stick comes out clean. 

9. Let stand for 10 minutes before slicing.

NOTES

Since I haven't done this too often, this is my notes and experience. 

As all bread recipes differ, so does ovens. I used a fan assisted oven, and Alexey a gas oven. We both got the same result, mine just took a little longer! 

The dough is really sticky, so you might want to lightly oil your bowl. I haven't this time but will try next time.  And also oil my hands before I take it out.

You can cover your bowl with a lid or with clingwrap or a damp teacloth if that's what you have. The covered risen dough can be stored in the fridge overnight. Let stand for about 40 minutes (and have a oven preheated) before baking. 

You can use any white bread flour you like; I just used Eureka since that's what Alexey uses and I can see why. It may be a little more expensive, but I think worth it. 

*Sugar assists in a faster rising time, but might also make for a slightly sweeter tasting bread. The crust will be more pliable too. It's not crucial to add sugar; it depends on the result you want to achieve. Thus it has it's pro's and con's. 

Happy baking! 

Truly Old School Macaroni & Cheese

This is the Mac & Cheese I grew up with, and it is still one of my all time favourite things to eat till today! It's very plain and simple, but very tasty! Very basic yes, but then you can add whatever you feel like - bacon, mushrooms, ham, sundried tomatoes etc. But I love it like this. Simple and just delicious.  My happy comfort food!

This should serve 2 - 3 people, just increase the quantities for more people.

INGREDIENTS

250g macaroni 

400 ml milk

2 TBS butter

1 TBS flour

1 egg (can leave out if you like)

Pinch nutmeg

Freshly ground pepper and salt

About 180 g grated (white) cheddar cheese (or more to taste)

Paprika 

1/2 tsp ground mustard powder (optional) 

2 - 3 tomatoes, sliced 

METHOD

1. Boil the pasta until al dente or to your liking. 

2. Preheat the oven to 180 degrees Celsius.

3. Make your white sauce with the butter, flour and milk, and add nutmeg; egg; mustard powder and salt and pepper to taste. Add most of the cheese and stir until combined. Taste and adjust seasonings as needed. 

4. Drain the pasta and add to a bowl and add the cheese sauce. Stir well to combine and then transfer to a greased oven dish.

5. Put tomato slices on top and add the rest of the cheese, and sprinkle some paprika over. 

6. Bake uncovered for about 30 minutes or until done to your liking. Tomatoes should be nice and crisp and the cheese melted. 

NOTES:

The egg makes the sauce nice and custardy and I think adds to the flavour and helps it set nicely. 

You can add any spices or herbs you like to enhance flavour. 

Add some fresh herbs on top, and serve.