The last green tomato recipe I promise

Green Tomato and Ham Soup

Fry in a little butter:

200g ham or 150g bacon
1 small onion diced
2 cloves of garlic

When the onion is golden and soft add:

1 litre of chicken stock
8 medium green tomatoes
2 medium red tomatoes
1 green bell pepper
salt and pepper to season

Boil it all together for at least 30 minutes, then using a stick blender whizz it up to create a thick green gloopy soup. To finish and just before serving, stir in a dash of tabasco sauce.



It is turning cold here, another ground frost last night, and just a few cabbages left in the garden now, oh and some potatoes to dig up, and some more beetroot - er I think that's it now.

It is heading fast and furiously into fire lighting in the studio and handing out in there time. Hurrah. With the recent amount of time spent gardening and dealing with the harvests I have not had much chance to get any sewing done so looking forward to getting stuck in to some of my outstanding projects.

Yesterday was a lazy day, the puppy went home leaving behind some bereft kittens and a moping Border Collie, we played a game of Monopoly (which Thea won AGAIN) and then a bit of knitting in front of the TV, once again trying to finish off some projects neglected over the summer when you don't much feel like knitting winter woolie hats!

Now it is Monday morning, I have spent it so far dealing with outstanding emails and correspondence from the weekend, a quick stroll with the dog in a minute and then when I get back from work I am shutting myself away with my fire in the studio.

Friday night take out - Roast Pumpkin Thai Soup

Only we don't have one so this is as good as, i.e. it is quick and easy to make, uses stuff from the larder so is economic and frugal too.

Back in June during the horrid wet weather I made up a jar of Thai green curry seasoning (here).

In the spirit of waste not want not, having roasted some patty pan squashes the other day and not really having any clear plan of what to do with them, I made a huge pan soup.

Roast Squash Thai Soup


1 large squash or pumpkin
2 teaspoons of Thai green curry paste as per the recipe referenced above
1 litre of chicken stock
1 teaspoon salt
200ml of thick cream or coconut milk

Roast the pumpkin.  I know this seems a bit daft, to cook something twice but there is a big taste difference.  To be honest it is just as economic to roast for 45 minutes as it is to cook the pumpkin in the soup for 45 minutes.

Cut the pumpkin into large cubes once deseeded and the skin removed.  I used patty pans so no need to do either but then I am still overrun with them so they are going into every meal at the moment.  Spread the cubes over a large roasting tin, season, add a drizzle of olive oil and roast for about 45 minutes until the squash is soft and squidgy.

Bring a litre of stock to the boil, add the Thai seasoning, the salt and the pumpkin and simmer for a couple of minutes, then add the cream; or if you have it coconut milk, the added sweetness of the coconut milk is good but don't stress too much about a lack of exact ingredients.

The idea of a good warming comfort eating soup is that it should derive from the ingredients you have to hand or the harvest from your garden.  A soup you shop for is not the same.  (my opinion)

Where was I - you've roasted the squashes, simmered the stock, added the salt, the Thai seasoning and stirred in the cream - oh yes - time to eat!

Day 3 of the Larder Challenge - Carrot and Potato Thai Green Soup

It seems ridiculous that I am considering making a hot soup to eat in June, but with the constant rainfall, a winter warmer soup is just what I need.

And with the Rayburn lit for the hot water as the solar panel is 'resting' (posh actor's euphemism for not working - due to lack of solar input), I thought a hot soup bubbling away on the hot plate would raise our morale from the sodden depths.

Raiding the depths of the veg basket - I should have considered stocking up on fresh veg before starting this challenge, oh well too late now, I found a handful of sorry looking carrots and a couple of spuds.

Carrot and Potato Green Thai Chili Soup


Peel and chop into smallish chunks a handful of decidedly limp carrots and a couple of spuds about to sprout (you could use fresh ones but this is what was left in my larder)
Boil in a litre of chicken stock until they begin to disintegrate, then either blitz with a stick blender or use a potato masher to achieve a puree
At this point you may need to add some water, taste to see if you need just water or seasonings as well, a strong stock would be fine but if you are using a cube you may need the additional seasonings.

Now stir in a heaped teaspoon of green Thai chili paste

Leave to simmer away gently for half an hour  until serving or cover and stick in the oven for later, then serve with some bread.



To make your own paste:  Green Thai Chili Paste

Blend all the ingredients together to make a small
jar's worth that will keep in the fridge for a couple 
of weeks, or can be frozen in teaspoon sized dollops
on a tray in the freezer to use another time.

• 1 small onion or a shallot
• 4-5 cloves garlic
• 1 thumb-size piece of ginger
• 1  cup chopped fresh coriander leaves & stems
• 1/2 tsp. ground cumin
• 1/2 tsp. ground pepper 
• 1/2 tsp. ground coriander
• 3 Tbsp. fish sauce
• 1/2 tsp. salt
• 2 Tbsp. lime juice
• 1 tsp. brown sugar
• 3-4 Tbsp. coconut milk or double cream
• 1 stalk lemongrass
• 1-3 green chilies depending on how hot you like your curry