nib·ble (nbl)
v. nib·bled, nib·bling, nib·bles
v.tr.
1. To bite at gently and repeatedly.
2. To eat with small, quick bites or in small morsels: nibble a cracker.
3. To wear away or diminish bit by bit: "If you start compromising too early . . . they nibble you to death" (People).

RECIPES

WORTH A NIBBLE...












My New Pie Crust
the new forgiving dough, ready to be blind baked in the oven

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl sift together the flour and salt. Cut up the butter into small cubes. Toss into the flour. Using a fork, mash the butter into the flour until the mixture looks like coarse cornmeal.
  3. Drizzle in the oil, Incorporate into the flour mixture evenly. Slowly mix in the water. Scrape the contents of the bowl together to form a ball. It may feel slightly wet for a pie dough. I simply rolled it around in the bowl with a touch more flour.
  4. Lightly flour the pastry board/marble slab, counter top. ***I put a couple of sheets of clingfilm down on top of the board first***Roll the pie dough out with a lightly floured rolling pin. Roll out in all directions until the circle of dough is approximately two inches wider than the pie plate.
  5. Grease and lightly dust the pie plate with flour. If you used the cling film on your pastry board the best thing to do is roll your dough up around the rolling pin, clingfilm and all. Take the rolling pin to the edge of your pie plate and unravel over it, removing the clingfilm from the dough. I then pressed the dough into the pie plate and trimmed the edges. When i said this was a forgiving dough it was because the dough was easily ripped and mended back together with no averse effect. I attribute this to the wetness (but not too wet!) of the dough.
  6. I blind baked the dough after stabbing it all over with a fork. I baked it until the edges were golden, about 12 minutes. I then let it cool before baking it again with its filling



And here is the filling recipe for Tim's odd birthday pie. He requested "apple-blackberry". He's British, so I forgave his sacrilege.

So I made him a: whiskey-apple-pear-black raspberry-Marion blackberry-wild blueberry pie with an olive oil crust and a crumble top


the finished pie

Serves 6
  1. Peel core and chop the apples and the pears. Heat a skillet over medium high heat (not non-stick!!!!) Add the butter and let it melt and sizzle.
  2. Add the apples and pear pieces. Saute 1 minute. Add the lemon juice and zest. Add the sugar and let it bubble and reduce a little. Add the cinnamon, salt and pepper, vanilla and the whiskey. Saute another minute. Make a slurry out of the water and flour. Add to pan and stir in.
  3. Add contents of the pan to prepared pie crust. Top with the frozen berries, arranging evenly over the top. Top with crumble topping. Bake at 375 in a preheated oven until crumble top is brown and pie is fragrant (about 20-30 minutes depending on your oven. 
pie fixings

caramelizing the apples and pears

caramelized apples and pears hit the blind baked crust

...and get topped with frozen berries



My sister, Anna, who doesn't even like pie, had two helpings.

My Crumble Topping

Excellent on pie, can be even better on crumble/crisp. Does well with the addition of shredded coconut. I also like to top it with a couple dashes of cinnamon for punch at the end.



Serves 1 pie

Combine all ingredient in a mixing bowl to desired crumbly consistency. Top prepared pie crust and filling. Bake.

crumble topped and ready for the oven
 For my next pie I am going to use the new crust to make a savory dinner pie. Possibly a savory sweet potato or butternut squash pie topped with caramelized red onions. I may also make a greens pie with ricotta. The myriad possibilities are worth dreaming up!




POSTED BY: THE NIBBLER





Guacamole

Guacamole served with a multi-grain ciabatta loaf, hot out of the oven
 Serves 4
  1. Scoop out the flesh of the avocados and place in a medium sized mixing bowl. Mash up with the salt and garlic.
  2. Stir in the juice and zest of the citrus.
  3. Stir in the chopped vegetables.
  4. Stir in the spices. Then incorporate the olive oil, vinegar and sour cream. Drop a pit in the bowl and wrap with saran if storing in the fridge before serving to prevent dip from oxidizing.
  5. Serve with whatever you fancy, I like blue tortilla chips. Also nice with pita or spread on toast with tomato slices on top with a touch of evoo and sea salt.
  6. ENJOY!

 
STRAWBERRY CRUMBLE
Strawberry crumble, hot out of the oven
 

Serves 4, or one glutton
  1. Prepare one batch of "my crumble topping" recipe with the following additions: Add another tablespoon of oil to the original recipe, add another teaspoon of fresh black pepper, and 1/2 a teaspoon more vanilla extract. Refrigerate it in a mixing bowl.
  2. Cut off the tops of the strawberries and cut the fruit in half. Bag in ziplock bags, freeze overnight.
  3. Remove the frozen fruit from the freezer. Empty into a loaf pan. Top with the butter, lemon, vanilla, olive oil, scotch, sweeteners (sugar and syrup) and spices. Use a large spoon to evenly incorporate.
  4. Top with the crumble topping. Bake at 375 to 400 degrees until golden brown on top and bubbling pink/red around the edges. Serve warm with vanilla ice cream.
     
     

    POSTED BY: THE NIBBLER

 

our magnificent midnight meal:

Squash Puree

-1 LARGE ORGANIC BUTTERNUT SQUASH, SEEDED
-3 BABY RED ONIONS
-1 HEAD OF ORGANIC GARLIC, PEELED
-1 LARGE ORGANIC SWEET POTATO
-EXTRA VIRGIN OLIVE OIL
-1/4 LEMON, JUICE OF
-SEA SALT
-FRESH BLACK PEPPER
-1/2 PACKAGE SOFT GOAT'S CHEESE
-50G PECORINO CHEESE (WITH BLACK PEPPER IF AVAILABLE), GRATED
-1 TBSP ORGANIC BUTTER

We roasted the squash in a 350 degree oven, seeded and split open, its skin and flesh rubbed with salt, pepper and olive oil. We roasted the sweet potato in its skin. Both were roasted until tender. We packed up the garlic and onions in their own aluminum foil pouches, drizzled with a little oil and salt and roasted them in the same oven while the squash cooked.
When everything was ready (fairly tender) we scooped out the mushy interiors of both the potato and the squash halves and mashed them together in a mixing bowl. We seasoned the mash with the remaining ingredients, including the garlic and onions, in a pot on the stove over low heat. I opted to thin the mixture with a it of water because I thought it was to thick at first. We kept it on low heat wile we made the rest of the meal.

Wild Rice

-1 CUP WILD RICE MEDLEY, THOROUGHLY RINSED IN A SIEVE,WE USED LUNDBERG ORGANIC
-2 CUPS WATER
-1 TBSP OLIVE OIL
-1 TSP SEA SALT

Bring the water and salt to a boil in a pot with a tight fitting lid. Add the rinsed rice. Bring to a boil. Add the oil. Reduce heat to simmer and cover with tight fitting lid. Simmer until ready, each rice will have its own time frame.
We seasoned the rice after it was cooked with olive oil, more salt, roasted garlic, black pepper, lemon juice and fresh basil finely minced.


Zucchini Slices

-4 ORGANIC GREEN ZUCCHINI
-EXTRA VIRGIN OLIVE OIL
-SEA SALT
-BLACK PEPPER

We thinly sliced the zucchini lengthwise, placed it in baking pans drizzled with oil and the spices and roasted it at 350 until flexible and slightly browned. We kept it in the oven until ready to serve on a lower temperature.

Tomato Sauce

-4 ORGANIC TOMATOES
-2 CLOVES ORGANIC GARLIC, CHOPPED
-2 LARGE LEAVES FRESH BASIL, MINCED
-1/2 RED ONION, CHOPPED
-1/4 CUP WHITE WINE
-1/4 LEMON, JUICE OF
-OLIVE OIL
-SEA SALT
-BLACK PEPPER
-SOFT GOAT'S CHEESE, 2 TBSP
-50G PECORINO, GRATED

In a frying pan over medium high heat, saute the onions in the oil and a pinch of salt. After a minute, add the garlic and continue to saute until all are translucent. Add the tomatoes, season with pepper to your taste and saute until they bleed out and their liquid simmers to half its volume. Add the lemon and wine. Let simmer for a few minutes. Adjust seasonings to your taste. YOU SHOULD ALWAYS TASTE YOUR FOOD AS YOU PREPARE IT!

Lower the heat to medium low. Add the cheese and stir to incorporate into a rose sauce. Stir in the basil.

YOU CAN ARRANGE THIS MEAL ANY WAY THAT YOU LIKE. ALL OF THE DISHES MAKE NICE SIDE DISHES ON THEIR OWN AND CAN BE INCORPORATED INTO OTHER MEALS EASILY. WE ATE THEM BY PILING THE MASH IN THE CENTER OF LARGE PLATES, TOPPING IT WITH THE ZUCCHINI SLICES, WITH THE TOMATO SAUCE POURED AROUND THE MOUND OF SQUASH. MY BOYFRIEND HAD HIS RICE WITH THE MAIN MEAL, I ATE MINE IN A BOWL ON THE SIDE.


WE SERVED IT ALL WITH A SMALL ARUGULA, AVOCADO AND CUCUMBER SALAD WITH A MUSTARD-MAPLE BALSAMIC VINAIGRETTE I MADE AT THE LAST MINUTE.


A FINE FINISH TO A TUMULTUOUS MEAL:

A LITTLE RED POT OF PEACH CRUMBLE


PEACH CRUMBLE

CRUMBLE TOPPING
-4 tablespoons organic butter 
-1/2 cup organic rolled oats 
-1/2 cup pastry flour 
-1 pinch fine sea salt 
-1 dash black pepper 
-2 teaspoons ground cinammon 
-1 teaspoon natural vanilla extract 
-1/2 lemon, zest of 
-1/2 cup brown sugar 
-1 tablespoon good quality extra virgin olive oil 

Combine all ingredients in a mixing bowl to desired crumbly consistency. Top prepared filling. Bake.

PEACH FILLING

-5 LARGE ORGANIC PEACHES, PITTED AND SLICED
-1 1/2 TBSP ORGANIC MAPLE SYRUP
-1/3 ORGANIC LEMON, JUICE OF
-1/3 CUP ORGANIC DARK BROWN SUGAR
-3 TBSP ORGANIC BUTTER
-2 TBSP EXTRA VIRGIN OLIVE OIL
-3 TSP GROUND CINAMMON
-1 TSP ORGANIC VANILLA EXTRACT
-PINCH SEA SALT
-A FEW TURNS OF A FRESH BLACK PEPPER MILL

PREPARE CRUMBLE TOPPING IN A MIXING BOWL. COVER, REFRIGERATE UNTIL READY TO BAKE.

PREHEAT OVEN TO 370 DEGREES.

IN A SMALL CAKE TIN, COMBINE PEACHES AND REMAINING INGREDIENTS. COVER WITH CRUMBLE TOPPING. BAKE UNTIL GOLDEN AND BUBBLY, ABOUT 30 MINUTES.

SERVE IN SMALL DISHES IMMEDIATELY WITH SMALL SCOOPS OF GOOD QUALITY VANILLA ICE CREAM ON TOP.

 

POSTED BY: THE NIBBLER

 

 

 

 

we are FLU

a soup worth getting sick for...



I spent the past week and weekend sick with a flu. This will be my third flu in the past few months. Upon reporting this to my good friend Sara, I was greeted with convulsive laughter.
Ha. Ha.
Now that that's out of my system, here's what I did about it -- I ate really comfortable food.

How do I feel? Physically sick. But spiritually? Fantastic. Splendid. Marvelous.



I need to do this more often.


Over the past few days I mooched a magnificent nostalgic meal off my father -- his spaghetti and meatballs (I don't eat red meat so he made them with ground turkey). Simply wonderful.


I am on the mend but still feeling homey about things, so I decided to make one of my favorite things tonight, cream of tomato soup.


In my time, I've had  many lackluster soups. I've even made a few. This time I wanted to make a soup I was proud of, and so I pulled out all the stops, all the bells and whistles. It was rich, creamy and full of soothing subtle flavors.


I often find tomato soups too thin and too acidic, so I made this one with cauliflower to balance out the flavor and texture. It worked beautifully.


I might just have to walk home with wet hair and do it all over again... :)


MIGHTY TOMATO SOUP
6 Organic roma tomatoes
small handful grape tomatoes
1 cup cauliflower florets
2 baby cipollini onions
4 cloves garlic
6 tbsp olive oil
1/4 red onion chopped
1/3 cup sparkling white wine 
5 leaves fresh basil
1/4 lemon, juice of
1 cup organic 1% milk
2 tbsp sour cream
1/3 cup 10% cream
1 tbsp balsamic vinegar
1/4 cup grated parmigiano reggiano cheese
1/3 cup grated pecorino romano cheese
sea salt
freshly cracked pepper


What I did:

So I started by preheating my oven to 450. I tossed 5 of the tomatoes, the cauliflower, the cipollines and 3 cloves of garlic onto a baking tray lined with tin foil. I drizzled on a little olive oil, salt and pepper and roasted them for about 12 minutes till they were starting burst and golden.

Next I took a heavy saucepan and added about a tbsp of olive oil. I had the temperature on medium high. I added the chopped red onion and a chopped clove of garlic and sweated them for a few minutes. I added a little salt and then deglazed the pan with about half the wine. After this I dumped in the roasted veg and their drippings from the tinfoil, broke up the pieces with my mixing spoon and let them simmer a little. After they started to form a thin sauce I added about half the milk and another tbsp of olive oil. I let the mixture simmer a bit, stirring often.

Next I grabbed my hand blender and pureed the soup. After this I tasted it and added the remaining ingredients bit by bit, stirring and pureeing them into the mix (including the remaining raw tomatoes), letting them simmer a bit after each addition.

When I was pleased by the flavor I gave it a rest, served it up.

I topped my serving with some large shavings of pecorino romano, some fine shavings of parmigiano, some cracked black pepper, some chopped fresh chives and a little drizzle of extra virgin olive oil. 


THE NIBBLER









NEW YEAR'S DAY LUNCH MENU AND RECIPES

THE SPREAD.

Ok, I must confess this was a very late lunch, it started at 5:30 pm on January 1st, but it was lunch! My good friend Amanda was in town so I invited her and her boyfriend to my apartment for a feast that left our pants tighter than usual.
I wanted a cross between brunch and lunch, but not quite 'lupper', and wanted to make everything from scratch, but realizing this was taking place New Years day I was realistic and prepped a lot of it the night before...because, come on!


 My menu was ambitious to say the least and I recall several moments where I thought, 'there's a heck of a lot of dairy here... :-O  but oh well! onwards and upwards in 2011!

What I served:

Drinks:


Knudsen Fruit Spritzers: red raspberry, tangerine and boysenberry
Red Wine

Starters:

Warm roasted yellow and candy cane beets on field green and mint salad with roasted cippolline onions and garlic, goat's cheese and red wine vinaigrette

Potato and green onion blini with sour cream and salmon roe

Mains:

Scrambled salt and pepper eggs
Montreal style bagels with smoked salmon and all the trimmings
the trimmings included:
meyer lemon wedges
red onion slivers
capers
finely chopped dill and chives
dill, chive and meyer lemon cream cheese

Desserts:


Kawartha Dairy French Vanilla Ice cream with blackberries,. blueberries, meyer lemon zest and mint

Some Recipes to hold on to:

BLINI WITH SOUR CREAM AND SALMON ROE

Potato and Green Onion Blini

4 medium yellow potatoes, peeled and washed
2 dashes coarse sea  salt
1 cup milk
1 egg
2 green onions finely chopped
fresh cracked pepper
2/3 cup all purpose flour
2 teaspoons baking powder
1/4 cup olive oil
olive oil and butter for frying


I made these a day ahead and reheated them. First I boiled and mashed the potatoes with a little salt and pepper, olive oil and milk. I let them cool a bit then transferred them to a metal bowl where I mixed in the remaining ingredients thoroughly. I tweaked the batter with tips from my dad, pancake man. When we got a slightly thick but not too thick mixture that held together, using a non stick frying pan I fried the pancakes in thin ovals 2 at a time. I let them brown on each side in the pan and allowed for little bubbles to form before I flipped them. The next day I heated them up after storing them on a plate over paper towel overnight. I served them warm from the oven with sour cream and salmon roe.



Herb cream cheese

1 small container light Western Dairy Cream Cheese
1 meyer lemon, zest and juice
2 tbsp chopped dill
2 tbsp chopped chives

Simply mix all the ingredients together thoroughly in a bowl, refrigerate and serve with smoked salmon, meyer lemon wedges, red onions and capers.


FRONT: ROASTED BEET SALAD. BACK: HERB CREAM CHEESE.


Roasted Beet Salad

1 sack mixed beets, yellow and candy cane
1 sack cippolline onions
1 bulb garlic
a little red onion finely sliced
juice of 3 clementines
seat salt
1 tbsp olive oil

Wash and peel the beets. Boil them until almost tender. Drain. Peel the onions and garlic. Toss them all onto a tinfoil lined baking sheet with the juice and oil and salt and roast until golden brown at a temp of 350-400 degrees F. Remove from the oven.

In a small bowl, mix the following for a vinaigrette:

1 tbsp evoo
1 tsp coarse sea salt
1 tbsp dijon mustard
1 tbsp honey
juice of one clementine
2 tbsp red wine vinegar
juice of 1/4 meyer lemon
1 tbsp chopped chives

In a large bowl mix 2 cups mixed greens with 2 tbsp chopped fresh mint. Run the mint under hot water for a second or two to release the natural oils. Top this with the roasted veg.

Add the vinaigrette and toss the salad. Add 1/3 package soft goats cheese in small drops. Mix lightly. Serve immediately.


For a lunch like this a picture says 1000 words:




DIY PRESERVES AND PICKLES


Boysenberry Blueberry Jam

2 packages organic frozen  boysenberries
1 1/2 C water
1/2 package blueberries
1C organic brown sugar
1/2 meyer lemon juice and zest
1/2 sachet liquid natural pectin

Put the frozen fruit and water in a heavy saucepan over medium high heat for a few minutes. Add sugar lemon zest and juice, stir and bring to a boil. Lower temperature to medium heat and let rapidly simmer for about 20 minutes. Add the fresh blueberries, boil 5 more minutes. Add pectin, boil and then simmer until jam reduces to your desired consistency, mine was quite syrupy. Turn off heat.

Using clean tongs, remove a jar from the oven and place it on a wooden cutting board. Pour the jam carefully into the jar without dirtying the outer edge (you may want to use a funnel for this). Using the tongs, remove the lid from the boiling water and place on top of the jar of jam. Seal. Store at room temperature for 24 hours before opening and/or refrigerating.





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The antipasto I prepared was pretty simple. I decided to roast some colorful bell peppers and jar them in oil with some red wine vinegar, lemon, herbs and hot chillies. I also roasted some cippolline onions and preserved them in oil.




Red Hot Peppers

1 1/2 giant red bell pepper
2 cloves garlic
5 dried whole red chillies
1 tbsp capers
1/8 cup dried parsley
1/8 cup dried basil
1 roasted cippolline onion
juice of 1/3 lemon
1 tbsp coarse sea salt
2 tbsp whole black peppercorns
2 tsp ground cayenne
1/8 cup aged red wine vinegar
extra virgin olive oil, enough to cover




I started by cutting the peppers in half, removing stem and seeds. I placed these outside-up on a tin-foil lined  baking sheet. I rubbed the segments with a little olive oil.I placed the sheet of peppers on the top shelf of the oven on broil until the skins blackened. I removed them from the oven and let them rest a minute before emptying them into a large ziplock bag. I sealed them in and let them steam in the bag. During this time I prepared the jar in the oven. After they were in the bag a few minutes I removed them one by one and peeled off their blistered skins. I put the peeled peppers on a plate and sliced them. In a glass I mixed together my spices and lemon juice. I poured this into my prepared jar. I then poured my red wine vinegar on top. Then added my dried chillies. After this I took a small set of tongs and began to add my pepper strips. After half the jar was filled I carefully added the capers. Then I added the rest of the peppers. Once the jar was filled with peppers I slowly drizzled in my olive oil, allowing a few moments here and there for it to distribute through the jar evenly. I stopped once the peppers were covered. I then sealed it with the boiled lid.

 

Roasted Cippolline Onions

2 small sacks cippolline onions
1/8 cup red wine vinegar
1/4 lemon juiced
1tbsp coarse sea salt
2 tbsp whole black peppercorns
1/2 tbsp cracked black pepper



I started by trimming the onions and removing their husk. I placed these on a tin-foil lined  baking sheet. I rubbed them with a little olive oil. I placed the sheet of onions on the top shelf of the oven on broil until the onions became golden in places. I removed them from the oven and let them rest a minute. During this time I prepared the jar in the oven. In a glass I mixed together my spices and lemon juice. I poured this into my prepared jar. I then poured my red wine vinegar on top. After this I took a small set of tongs and added my onions to my prepared jar. Once the jar was filled with onions, I slowly drizzled in my olive oil, allowing a few moments here and there for it to distribute through the jar evenly. I stopped once the onions were covered. I then sealed it with the boiled lid.


I MADE VARIATIONS OF EVERYTHING, HERE ARE SOME PICS:








MY BEST HOT TODDY
(A CANDIDATE FOR EDITOR'S PICK ON AMANDA HESSER'S FOOD52.COM)

Serves 4
  • 5 apples, preferrably organic granny smith
  • 1/3 cup organic dark brown sugar
  • 1 squeeze of an organic lemon
  • 1 1/2 teaspoon good quality ground cinammon
  • 1/2 teaspoon good quality pure vanilla extract
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 2 splashes Drambuie
  • 2 cups good quality TART apple cider (from farmer's market etc)
  • 2 tablespoons organic unslated butter
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon cloves
  • 1 cinammon stick
  • 4 shots premium scotch whiskey, your preference of brand
  • 4 small scoops premium vanilla ice cream (haagen daaz)
  • 4 dashes cinammon
  1. Peel, core and slice apples. Using a good stir fry pan, heat 1 tablespoon of the butter over medium high heat. Add apple slices, saute for 1 minute. Add all spices listed before Drambuie, stir one minute. Add squeeze of lemon.
  2. Add in the Drambuie, let boil for one minute then reduce heat bringing down to a simmer. Stir in sugar. Increase temperature to medium high heat. Let mixture reduce for a minute or two. Add vanilla. Stir to incorporate. Remove from the heat.
  3. Using a hand blender, puree the contents in the pan. Empty pan's contents into large jug. Pour the apple cider on top. Stir thoroughly. Refrigerate for at least a day.
  4. Take a large pot and put it on medium heat. Add remaining butter to the pot. Add the cinnamon stick, lemon zest and the teaspoon of cloves, stir.
  5. Using a strainer, pour in the contents of the refrigerated jug. Reserve the pulp and put back into the jug (for more for later!) Bring strained liquid to a light boil. Reduce to a simmer.
  6. Take four mugs. Pour a shot of scotch into each mug. Top off each mug with the simmering apple soup mixture. Drop one small scoop of the vanilla ice cream in each mug. Top each with a dash of cinnamon. Serve immediately.

ubriaco zuppa di lenticchie (drunken lentil soup)

(THIS RECIPE WAS AN 'EDITOR'S PICK' ON AMANDA HESSER'S              FOOD52.COM, YOUR BEST LENTILS)

About a year ago I was struggling with a host of new and unexpected food allergies (a side effect of being ill for an extended period of time). Since that time my body has grown stronger and many of the allergies have vanished. It took a lot for me to get up the courage to try the offending foods again. This was one of my first recipes that let me test the waters. I remember feeling like this soup reminded me why I love food and distinct flavors. It is deep and rich, smooth and lemony. Enjoy!
Serves 4-6
  • 1 cup organic dried red lentils
  • 1/3 cup red wine, preferably Beaujolais
  • 1/2 can organic condensed vegetable broth
  • 1 large yellow onion, peeled and finely chopped
  • 2 dashes coarse sea salt
  • 6 cloves garlic
  • freshly cracked black pepper to taste
  • 1/4 cup extra virgin olive oil
  • 2 cups water
  • 2 dashes ground cumin (optional)
  • 1 large organic lemon, juice and zest
  • 4 squeezes of lemon juice to serve
  • ground cumin to serve
  • ground cayenne pepper to serve
  • fine extra virgin olive oil to serve
  1. Rinse the lentils thoroughly and drain in fine mesh sieve.
  2. In a heavy saucepan (I use a terracotta soup pot) over medium heat add the oil. Add the onions and sweat till translucent.
  3. Add the cumin and saute for 1 minute if using. Raise the temperature a little and add the red wine and let simmer 2 minutes. Add the lentils and stir in for a minute. Add the stock and let boil for 2 minutes. Add lemon juice and zest and the water. Toss in the garlic cloves. Mix well. Reduce heat to simmer, cover pot with a tight fitting lid and let soup cook for 15-20 minutes.
  4. Soup should be thick and breaking down in texture at this stage. Taste and season with salt and pepper to your taste, I like lots of cracked pepper. Add more water if soup is thicker than you prefer and allow a few more minutes to cook with lid on. I like to add a bit more olive oil in this case.
  5. Serve the soup hot, drizzled with a little good quality extra virgin olive oil, a crack of black pepper and a squeeze of lemon juice OR a dash of olive oil, cumin and a dash of ground cayenne pepper if you like it spicy.
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