Tuesday, October 12, 2010

Life Drawing with Sahoko Blake

Sahoko Blake's workshop



As well as being busy during the week with the logistics of endevouring to launch our 'kids range' of clothing, weekend life at the studio is dynamic and happening. 
Last Saturday our sunlit space was fizzing with creative spirit and energy under the relentless and inspiring tutelage of Sahoko Blake - what ever the artist's equivalent of 'writers block' is, Sahoko can draw you (excuse pun) out of that state and get things flowing again or simply teach a beginner the rudiments of observation and interpretation through an array of mediums. What ever your standard is or reason for attending her workshop I promise you, you will sleep well that night after a thoroughly stimulating day.
As for myself, kitchen antics were all go throughout the morning. Lunch was served up to well earned appetites and included a cursory gesture from the The Old Rectory vegetable garden - the summer yields of tomatoes, cucumbers, peppers and lettuces are winding down but not gone yet! Don't worry, we won't leave you hungry - plenty of potatoes, fresh eggs, leaks, chard, cabbage and other delights to fill their space.

Many of our students have commented on and enjoyed my ' Broccoli and almond soup'', so I'd like to share this recipe with you. I call this 'my' recipe but actually my sister, Louisa, who is a stalwart of vegetarian cuisine, passed it on to me.
During the summer months when broccoli is in abundance in the garden, this is a very handy soup, although it is generally during the colder months that we feel like preparing soup, anyway full of goodness and warmth share it with your family and friends any time of year.
Like all recipes you can alter quantities or suit your particular tastes when seasoning but if you stick to the following measurements I don't think you'll be disappointed - that is if you like broccoli!

You will need -

30g of butter
2 cloves of garlic
1 onion
225g of potatoes
75ml of white wine
900ml of vegetable stock (not too strong)
2 heads of broccoli
75g of blanched flaked almonds
A handful of chopped parsley (optional)
Salt and pepper
Cream/creme fraiche (optional)

To garnish (optional)

Toasted almonds
Chopped parsley

Method

Peel and roughly chop potatoes. Slice onion and chop/crush garlic. Measure out stock and roughly chop broccoli heads into individual florets (include a generous stalk with each)
Now heat up a large saucepan and melt the butter. Quickly add the sliced onion and soften. Be careful not to let it burn - continious mixing insures it won't stick. Add the chopped or crushed garlic and mix, again it's important not to let the garlic burn.

Then add the potatoes, stock and white wine

Bring to the boil and simmer for 5 minutes,. Now add the broccoli florets and cook for around 8 minutes. Try and catch the broccoli before it looses it fresh green hue and gives that boarding school lunch smell!
Whilst the pot had been simmering I would have lightly toasted the almonds on a tray in the oven (about 5 minutes, depending on temperature of the oven). I cook on an Aga, so the top of my Aga toasts the almonds in 5 minutes maximum.

Now add about 2/3 of the toasted almonds (and cream if you like - I don't) to the pot which has been removed from the heat.

Blend in a food processor and return to the pan to season with salt and pepper. Gently reheat.

To serve ladle into bowls. You can garnish with some chopped parsley and the left over toasted almonds. A small teaspoon of creme fraiche into each bowl is delicious also but not essential.

(on one occassion making this soup for family, I omitted the potatoes and just added torn up brown and white bread into the mixture in the blender - this gave it the thickness and consistency that the potatoes offer - it was equally as delicious. Basically, I was too lazy to go out to the garden and dig up the potatoes.)

Bon appetite

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