10 Minute Broth and Bits Soup

You might not have noticed but this soup is chock full of bits and bobs under the surface. It is a neat trick of mine, to make a 10 minute soup that surprises anyone who happens to be in the kitchen. Now it can be your trick too.

The secret is to have some broth handy (I always keep some in the freezer), or make a quick one with some miso paste, a little soy sauce and mirin. You can even puree some tomatoes and thin the puree with water for your soup base. Use vegetable water, or some water left over from cooking lentils. Even throw some herbs in water, vegetable water or thinned pasta water, simmer and drain – a lovely summer soup base. Today I used some left over Indian broth, the remainder of a kuzhambu that was in the freezer, thinned with pasta water. Divine.

Check out some of the different broths/stocks we make, with more ideas and variations here. But remember, for this recipe, you can use whatever you have in the kitchen, fridge or freezer right now.

This soup takes 10 mins – the time taken to heat the broth, cook some tiny pasta (if you are including it), and chop veggies.

Similar recipes include Indian Soup with Drumstick Leaves, Cauliflower Soup, and Chickpea and Orzo Pasta Soup.

Browse all of our Soups and our Stocks. Or explore our Late Winter dishes.

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Fresh Mozzarella with Char Grilled Grapes

Italians love to roast grapes, for a concentrated and smoky flavour. They make great additions to Summer meals, picnics and BBQs. It turns out that you can also grill them, and the easiest way to do that is to skewer them! Grill on a ridged grill pan on the stove top or on an Aussie style BBQ.

This lovely recipe pairs the cooked grapes with Burrata or fresh Mozzarella for a fresh, gorgeous Summer lunch, or a pre-dinner starter.  It could also be a Summery salad as part of a outdoor lunch spread or picnic. It is one of Ottolenghi recipes from his latest book Simple. Note that we feel free to substitute ingredients to suit our own cooking styles and what is available in our kitchen, garden and pantry. For the original recipes, check his books and his Guardian column.

If you can’t get hold of burrata, use buffalo mozzarella instead. That is what I have used today. I have kept to the original recipe when skewering the grapes, but include an alternative method to roast the grapes instead.

But I have to say the char of the grapes, their sweetness, the tart of the marinade and the cheese is a combination made in heaven.

Similar recipes include BBQ’d Grapes, Grain and Grape Salad, and Celery Salad with Burrata.

Browse all of our Burrata recipes and all of our Grape dishes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking throughPlenty More. Or explore our Mid Summer recipes.

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My Favourite Grilled Asparagus | Simple Food is BACK!

Simple recipes are now the fashion, thank goodness. I grabbed Nigel Slater’s Greenfeast from the library just after it was released – I never buy a book these days without a good look at it first. I was surprised by the book, perhaps initially a little disappointed.

First of all, its dimensions are small for a cookbook, especially one that is to be used regularly in the kitchen. But it is also quite thick and bound in such a way that the book will not open flat. To cook from it I would need to put my heavy mortar on the edge of one page and the pestle on the edge of the other.

And then to the content – I was surprised at how everyday and simple the recipes are. My initial comment on social media was that it is a book to give Simple, by Ottolenghi, a run for its money. Few exotic ingredients, recipes that suit time-hungry but foodie professionals. Recipes without 6 or 7 or 8 different processes. But, well, also without excitement.

24 hours later I realised that the lack of excitement, the everydayness of the recipes is the genius of this book. It is a cookbook that thumbs its nose at all of the chefy cookbooks we have been drooling over for the past decade. It thumbs its nose at the hours we spent searching down new ingredients that in cities like Adelaide have not and never will make it into the mainstream. It thumbs its nose to those of us who like to think we know 1 or 2 things about food – but have forgotten how to cook simply.

Nigel’s recipes are always unapologetically British, but the first of the Greenfeast 2-Volume set focuses on stunning fresh-from-the-garden ingredients arranged with love on a plate to produce Summery yet nourishing dishes. It is a book that you want to cook through from start to finish for easy, satisfying, home cooked meals. Thanks Nigel.

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Beetroot with Black Pepper

This is one of the simplest ways of enjoying beetroot, so simple indeed that everyone must surely already know its joys. If memory serves me correctly, it was the deciding factor in my falling in love with this vegetable. My Mother was not a good vegetable cook – they would be boiled to nothingness and then served without any accompaniment. No dressing, no seasonings, no beautiful black pepper to go with the ruby globes. And, truth be told, most of our beetroot experience was with pickled beetroot – always a bit tart for my tastes back then.

There is indeed a great affinity between beetroot, butter and black pepper. Who can deny it? And this is exactly what this recipe is. For completeness, and because I love simple cooking, I am including it.

Similar recipes include Burghul and Beetroot, Beetroot, Avocado and Pea Salad, Roast Beetroot Salad with Sweetcorn, Beetroot Salad with Honey Ginger Dressing, and Crimson Beetroot Fry.

Browse all of our Beetroot dishes, especially the Beetroot Salads, and explore all of our Mid Spring recipes.

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Another Very Simple Chickpea Salad with Olives

Simple and easy, nutritious and delicious. What more could we ask? Tinned or cooked chickpeas can be used to make it quick and simple, but I always prefer the taste of soaked and cooked chickpeas.

Chickpeas are so versatile. Used almost all over the world, many cuisines feature chickpeas in some form or other. This means that they can be used with many different flavour combinations to great effect. In this recipe, we use olives, herbs and zucchini. A little bit Italian, perhaps.

Similar recipes include a French Simple Chickpea Salad, a Simple Delicious Bittman Chickpea Salad, Turmeric Chickpeas, and Chickpea “Tabbouleh“.

Browse all of the Chickpea Salad recipes and all of the dishes featuring Chickpeas, explore the Bittman Salads and check out all of the many many Salad recipes. Be inspired by our easy Mid Summer recipes too.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. Feel free to browse other recipes from our Retro Recipes series.

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Tomato Salad with Lemon or Lime

Tomato Salads can be quite simple yet pack a flavour punch. In this world of complex recipes, it is worth having dishes that you can get onto the table in less than 5 minutes – dishes that will compliment the rest of your meal.

Recently we have been making tomato salads – we love to make them in Autumn as Autumn tomatoes are so flavoursome. Today’s recipe is a reminder that simple is often the best. Oh yes.

Similar recipes include Tomato Salad with Feta, Za’atar and Turmeric Oil, Broad Bean and Tomato Salad, Tomato Salad with Green Olives, and the Best Tomato Salad.

Browse all of our Tomato salads and all of our Salads. Or browse our Mid Autumn recipes.

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Spaghetti con Pomodori Freshchi | Spaghetti with Fresh Tomatoes

It’s Friday night, Pasta night, and we are all home late and tired from a long week. There is no time for a cooked sauce, we are starving. So we turn to one of our simple but delicious pasta dishes, a salad and some crusty bread.

This recipe is simple, just tomatoes, cheese and basil, so very Italian in its composition. It takes no longer than it takes to cook the pasta. Enjoy!

Why not make your own Pasta? How to Make Eggless Pasta.

Are you looking for Pasta recipes? Try Pasta with Zucchini and Parsley Pesto, Pasta with a Cauliflower Sauce, and Pasta with Chilli and Olive Oil.

You can browse all of our Pasta dishes and all of our Italian recipes. Or simply browse our Mid Autumn dishes.

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Pasta alla Crudaiola | Pasta with a Raw Tomato Sauce

Yay for simple pasta dishes. We have a few recipes for such dishes, and most of them feature tomatoes in some form. Tomatoes are so easy to chop and add to pasta with some olive oil, garlic and basil. A bit of parmesan. And a tasty dish is born.

While the base ingredients are almost the same in the simple dishes, the way they are treated will vary, and that changes the dish. This recipe uses those base ingredients but they are chopped finely to make a sort of uncooked sauce. It is mixed with ricotta and left for an hour for the flavours to develop. Easy. Good.

This dish goes well with any pasta, really. Use short ones, curly ones or long strands. Spaghetti and bucatini are particularly good, and I love it with Penne. It is best made in Summer, or early Autumn, when our Australian tomatoes are at their best.

Are you looking for other Pasta dishes? Try Spaghetti with Fresh Tomatoes, Fettuccine with Cheese and Pepper, Pasta with a Cauliflower Sauce, and Pasta with Chilli and Olive Oil.

And why not make your own Pasta? How to Make Eggless Pasta.

You can browse all of our Pasta dishes, our many Tomato dishes, and all of our Italian recipes. Or simply browse our Early Autumn dishes.

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Easy Tomato Soup

I believe in simple recipes.

I have always believed in simple recipes. This simple tomato soup is a great example of that approach.

It is Easy Peasy. Feel free to play with the recipe. The traditional recipe is very Mediterranean, but make it Asian if you like with a bit of ginger, some lemon grass, some green chilli and a pinch of turmeric, sprinkled with coriander leaves. I love it this way too.

Feel free to browse recipes from our Retro Recipes series – our vegetarian recipes from our first blog from 1995 – 2005.

You might also like our Soup recipes here. Or you might like to browse Tomato recipes here. Check out our easy Summer recipes here.

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