Vegetable and barley soupThe hearty soup is a vegetarian version of a traditional lamb-shank and barley broth. It is a substantial soup made with root vegetables, barley and lentils and just the thing for our cold weather.
Vary this soup as you like by adding other vegetables and pulses such as green beans or soaked split peas. The vegetables could be sliced in a food processor. The flavour of the soup will improve after a couple of days. It keeps well in the fridge for several days.
Serves 8
3 tbsp extra-virgin olive oil
1 large onion, chopped
1 medium leek, washed and sliced
3-4 cloves garlic, finely chopped
2 sticks celery, sliced
2 carrots, peeled and diced
3 bay leaves and a few thyme sprigs
2 litres cold water
1 parsnip, peeled and diced
1 small swede, peeled and diced
1 small white turnip, peeled and diced
1/4 QUARTER savoy cabbage, shredded
1/2 HALF cup barley
1/2 HALF cup greenish brown lentils
2 tsp vegemite or 2 vegetable stock cubes
1 1/2 ONE AND A HALF cups frozen peas
1 bunch parsley
1 bunch mint
sea salt and freshly ground black pepper
Place a large saucepan or stock pot with the olive oil over medium-low heat. Toss in the onions and leeks and sweat for a few minutes. Add the garlic, celery, carrots, bay leaves, thyme sprigs, a tablespoon of chopped parsley and pepper. Cook together for about 10 minutes. Pour the water over the vegetables and aromatics and gently bring up to the boil. Add the root vegetables and cabbage to the pot as they are prepared. Pick over the barley and lentils and wash thoroughly. Leave them soaking in water until needed. When the soup is boiling, add drained barley and lentils. Partly cover the pot and turn the heat down. Simmer the soup for about an hour or until the barley and lentils are tender. Add the vegemite or stock cubes and salt and pepper to taste. The soup needs to be well seasoned. Add more water if necessary. Finally, add the frozen peas and cook for a couple of minutes. Chop the parsley and mint. Serve the hot soup with a swirl of olive oil and the chopped herbs scattered on top.
Rock cakes
I didn’t think rock cakes were very exciting when I was young, but now I like them. They were my father’s favourite and he had them every day for morning and afternoon tea. Rock cakes are halfway between a cake and a biscuit and are quick and easy to make. They are especially good when fresh. I have wondered why they are called rock cakes. It must be because they are craggy-looking, rather than rock hard.
Although rock-cake recipes are all similar, this one is based on my mother’s. The lemon zest is the secret ingredient. I found the "daties" variation in an old notebook of hers. The pencilled-in recipes were collected from friends and relatives in the 1940s.
When doubling this recipe, use three eggs and as much milk as needed.
Makes 12 large or 16 medium biscuits
250g self-raising flour, sifted
100g sugar
1 tsp mixed spice or 1 tsp ground ginger
grated zest of half a lemon
100g butter or spread
1 large free-range egg
3 tbsp milk or sherry
100g (1/2 HALF cup) sultanas and/or currants, rinsed
Preheat the oven to 180C (fan forced). Cover a large baking sheet with baking paper or grease it. Place the sifted flour, sugar, spice and lemon zest in a food processor. Cut the butter or spread into pieces and add to the dry ingredients. Process until the mixture is like breadcrumbs. The dough could be made in a bowl and mixed with the fingertips. Whisk the egg with the milk or sherry. Pour over the crumbed mixture. Pulse the ingredients to bring them together into the biscuit dough. Tip in the fruit and pulse briefly to mix through. Drop heaped dessertspoons of the mixture on to the prepared tray. Bake the rock cakes for 15 to 20 minutes, depending on their size and your oven. They are best eaten fresh.
Daties: Add 100g chopped dates, a few drops of vanilla extract and 1/4 QUARTER teaspoon nutmeg to the mixture instead of the spices, lemon zest and fruit.