Let's face it - this time of year is not exactly salad season.
We are looking for some decent hot comfort food that doesn't exactly scream "over indulgence!" when you tuck in.
There are some excellent recipes out there on the Interent, so why not cut and paste some here for us all to enjoy and share?
Here's a "one i made earlier" recipe for a good hearty soup.
Roast Onion and Garlic Soup with Chorizo, Lentil and Potato Garnish.
INGREDIENTS
1. SOUP BASE
2KG OF ASSORTED ONIONS
2 HEADS OF GARLIC
1 LITRE OF CHICKEN STOCK
SALT AND PEPPER (NO SALT IF IT IS A COMMERCIAL STOCK BASE OR CUBE)
2 TABLESPOONS OF FRUITY OLIVE OIL.
SOME CHOPPED FRESH HERBS - PARSLEY OR WHATEVER YOU HAVE TO HAND (I used tarragon as it accentuates the onion's sweetness).
2. GARNISH
HALF A CIRCLE OF CHORIZO SAUSAGE - DULCE OR PICANTE - SLICED THINLY AND GENTLY FRIED FOR ABOUT 30 SECONDS ON EACH SIDE.
ONE REASONABLE SIZED POTATO PER SERVING (this will serve 4 easily with seconds for the hungry) - COOKED WHOLE AND THEN PEELED. (If you can't be bothered, cook as normal, but keep the pieces intact - you don't want mush or mash)
HALF A CUP OF LENTILS(NOT RED), SOAKED AND COOKED UNTIL TENDER
METHOD
1. Bake the onions and the garlic, whole and unpeeled, in a hot oven - 200 degrees c for about an hour - less if the onions are small.
2. Allow the onions and garlic to cool slightly, then squeeze the contents of each bulb out into a bowl. this is easier if you snip the top off the onions with a scissors and peel off the outer papery layer of the garlic
3. Blend with a hand blender or pop in the food processor and blend until smooth with the warm stock and olive oil.
4. Season to taste.
5. Add chopped fresh herbs.
To Serve:
Place some of the potatoes, cut into hearty chunks, the lentils and pieces of chorizo in the centre of a soup plate.
Sprinkle with some of the fresh herbs.
Pour over the soup mixture and serve with some good crusty bread.