Just Souping It Up

There’s something special about the warmth of being in the kitchen.  It’s the heart of a home, where aromas create a sense of comfort and connection.  My neighbour, walking past and commenting on the gorgeous aromas from my stove, reminded me of how food brings us together.

A storm was brewing in this house, and my kitchen cooked. Tomorrow will be the annual Winter Food get together for the Herb Club.  This year, the herb of the month is Vietnamese mint, a fragrant herb native to Vietnam that adds a unique flavour to dishes. It’s used daily by millions of homemakers there, but here in Worcester,   we'd substitute with local favourites like basil and coriander.

My favourite Chhatra Sagar Curry Soup was on the menu; just listing the aromatic spices-Nutmeg, ginger, cumin, Coriander-evokes warm, inviting images. This chicken soup from the heart is a bowl of comfort, garnished with a dollop of Greek yoghurt, strands of Jodhpur saffron, and Vietnamese deep-fried Spring Onions,  creating a vibrant, colourful presentation that beckons you to taste.

There are still a few oranges and lemons in the basket; I’ll whip up my favourite self-saucing Orange pudding-try adding a splash of Grand Marnier for an adult twist-and make a jug of citrusy Gluwine with a spike of Cloves, perfect for warming up on chilly evenings.

Whilst digging in the fruit basket, I came upon one lone quince. I wrapped it up snugly and baked it in the oven, so typical of Corfu, there one would say, Kithonia sto fourno, a speciality at the Lucciola Inn Sgontbou. Doesn’t that ring an exotic bell?  Our pudding will drip with golden, sticky, local honey from our friend Byeboer's hives (bee farmer) and Creme Anglaise, complemented by the Madagascan vanilla infusion.  Sublime.

Not for a minute did I  think my photography would force me to become a stylist too!

You can find the recipes on the blog titled “Hot Chick Spicing Up a KITCHEN”