Snuggled between holidays, November is a time of welcomed limbo. It’s the calm before the storm when you actually have time to catch up on your sleep, salads and sanity – as December and all of its clustered chaos lay just around the bend. For that reason, this month’s posts are all about comforting dishes to accompany you while you watch the evenings grow darker (oh wait, that’s 3 pm!) and the seasons change (whoops, already happened) preparing you for the holiday hurricane that’s about to hit.
Vegan Variation – Butter adds a certain silkiness to this soup, but it is equally delicious without! Just eliminate the butter and milk altogether – no need to replace it with anything else.
Sweet Potato & Apple Puree
The longer this sits the more flavour it develops, making this recipe not only good for a soothing supper, but also perfect to pack up for lunch the following week.
Prep Time: 20 minutes
Cook Time: 45 minutes
Make Ahead: Keeps for 4 days.
- 2 tbsp butter
- 2 tablespoons olive oil
- 1 small onion, chopped
- few sprigs of fresh thyme
- 2 cloves garlic
- 1 L sweet potato, peeled and chopped
- 1 granny smith apple, peeled and chopped
- 1/2 tsp smoked paprika
- 4 cups veg stock (plus a little extra)
- 1/4 cup milk
- On medium heat, melt 1 tbsp of the butter with the oil in large pot.
- Add chopped onion and thyme, stirring occasionally for 10 minutes until colour develops.
- Add garlic, sweet potato, apple, smoked paprika and healthy pinch of salt and pepper.
- Allow to cook for 10 more minutes, occasionally stirring.
- Add stock and let simmer for 20 – 25 minutes until sweet potato is tender.
- Remove thyme sprigs before pureeing soup until smooth.
- Add more stock or reduce until desired consistency.
- Test for seasoning.
- Whisk in milk and remaining tablespoon of butter*.
*Monter Au Beurre: This technique of whisking cold butter into a hot soup or sauce at the end of cooking adds a glorious sheen and silky texture.
Give It A Try: If you’re sick of soup, simply reduce this recipe until it’s a sauce-like consistency and use it to top anything from noodles to gnocchi.
Crispy Shallot Garnish (Optional):
- 2 shallots, thinly sliced
- 1/4 cup rice flour or AP
- pich of s & p
- Over stove, heat small pot 1/4 full of veg. oil.
- Meanwhile, add salt, pepper and flour to bowl.
- Add shallots to flour mixture and toss to coat.
- Add coated shallots hot oil and fry until golden (less than 1 minute).
- Carefully remove and let cool on paper towel lined plate.
- Use to top puree.
Stilton, Walnut Biscuits
Although walnuts are rich and blue cheese can be over powering, the proportions have been perfected to fit this recipe. These additions act as flavour enhancing backdrops when plunged into a warm bowl of this deep, orange brew.
Prep Time: 15 minutes
Cook Time: 20 minutes
Make Ahead: Keeps for two days (air tight container, room temperature)
Makes: 8 “big-boned” biscuits
- 3 cups AP flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1/2 cup blue cheese, crumbled
- 1/2 cup walnuts, toasted and chopped
- 3/4 cup unsalted butter, cool and cubed
- 1/2 cup sour cream
- 3/4 cup milk
- Pre-heat over to 350.
- In large bowl, mix together flour, baking powder, salt and pepper.
- With clean hands or pastry cutter, work in butter until crumb-like dough forms.
- Mix in blue cheese and walnuts.
- With wooden spoon, slowly stir in milk until dough is just combined.
- Drop large heaps of dough onto greased cookie sheets to make 8 biscuits in total.
- Bake for 20 minutes until bottoms are light golden.