Fresh sweetcorn soup with tortillas a la Nigella

Yum. I can't think of anything better than this for a quick healthy supper in the middle of the week, and so frugal too! This soup is my version of the inimitable Nigella's sweetcorn chowder from Express. I do borrow from (or lean heavily upon) the original, but...dare I say it...think this recipe is nicer! Mind you, it isn't quite so express... But what brain food!

Ingredients

• 1 small onion, peeled and finely chopped
• 1 large carrot, peeled and grated
• 2 celery stalks, peeled of the long fibrous threads, and very finely diced
• 2 heads of sweetcorn
• Veg stock
• Splash milk or cream
• Cheese tortillas
• Mature English cheddar

Method

• Heat a tablespoon of oil in a wide-based saucepan with the onion, carrot and celery. Sweat the veg for 10 minutes until they are very soft but not coloured.
• Meanwhile, cut the sweetcorn kernels off the cobs (in a large bowl, hold the corn cob at a low angle and cut down through the base of the kernels with a sharp serrated knife).
• Add the sweetcorn to the vegetables, stir well, and pour over hot vegetable stock to cover by about 1cm.
• Bring the soup to a gentle boil, then turn the heat down to a good simmer and leave to cook for 20 minutes while you unwind a bit and think about which bubble bath to use tonight.
• Once the sweetcorn is nice and tender, take the pan off the heat and leave for 10 mins for the temperature to drop a bit.
• Preheat the oven to 200C/390F.
• After 10 minutes, arrange a handful of tortilla chips per person on a baking tray, grate over as much of the cheese as you want, and pop in the oven. Cook for about 5 minutes - you will smell when they are ready.
• Meanwhile, remove a couple of spoonfuls of sweetcorn kernels from the pan, then tip all the rest into a blender. Blend to a smoothish soup (take out the central lid or your blender will explode like mine did once...) then return to the pan with the reserved vegetables.
• Reheat the soup gently for a few minutes. Add a splash of milk or cream if you think it needs it. It should be sweet and vegetabley. Serve in wide bowls with the cheesy tortillas on top and relax in front of a Nigella DVD.

Tag for tea

Well this won't be a new one to any Nigella.com reader, but in the spirit of frugality it had to crop up at some point. The delicious Tagliatelle from the Venetian Ghetto, featured in How to Eat, has become one of the Domestic Goddess' most popular recipes...and it isn't even her's! You can find the original in the inimitable Claudia Roden's The Book of Jewish Food: an odyssey from Samarkand and Vilna to the present day (London 1999) - if you don't have this book, pleeeeease buy it. It makes such a fantastic read, the telling of the Jewish migrations through the evolution of their food, that even if you don't have a religious or ethnic affinity with the subject matter you will be seduced by descriptions of spices, celebrations, and spirituality.

Here is how I do it for an easy Friday night supper for 2.

Preheat the oven to 200C/390F. In a small roasting tin, sprinkle 3 or 4 chicken thighs (bone in, skin on) with sea salt and rub on some olive oil. Roast them for about 40 minutes until the skin is golden and crispy and the meat very tender.

Meanwhile soak a handful of sultanas in hot water, lightly toast 1/4 cup pinenuts in a dry frying pan, and very finely chop the needles of a hearty sprig of rosemary.

Boil a big pan of salted water for the pasta.

When the chicken is ready, remove the thighs to a board and leave to rest for a minute. Add your tagliatelle nests to the water to cook (make sure they stay al dente!).

Pour the chicken roasting juices (yes all of them) into a small saucepan. Add the rosemary, pinenuts, and drained sultanas, and heat the sauce to bubbling for a few minutes. Taste, and add a little concentrated chicken stock if you think it needs more flavour. Take all the chicken meat off the bones and chop up, including the skin. Add to the sauce.

When the pasta is ready, or maybe slightly before, drain it, and quickly toss it back into the same hot pan with the sauce. Lift and stir until every sweet, chewy thread is coated.

Eat with a little more sea salt and plenty of fresh black pepper. Delicioso.

Pumpkin and goats cheese lasagne

We have builders in at the moment, restoring our bathroom after a deluge from a faulty shower in the 'Willy Wallace Backpackers' above us.  Thankfully it is all being paid by the insurance, which is quite a blessing!  However, I'm good with neither disorder nor dust, so this week is a real opportunity to develop some patience and good humour through a bit of 'stretching'...

I think this supper may help to restore my emotional equilibrium though: it is a bit of a crib from Nigella Lawson's Christmas book, released last year.  Her recipe consists of three sauces - a smooth tomato passata, pumpkin cooked in tomato, and a goats cheese and ricotta topping.  It also feeds about 20 people!  My version is greatly scaled down, it feeds 2 generously, and is rather more abstemious in the ingredients.  However, don't be put off!  It is perfect for a frosty autumn night.

A note on the pasta - I used dried lasagne sheets and was disappointed by the resulting clagginess.  Nigella uses fresh sheets in her recipe and I would recommend you do the same, as I will next time - they don't have to be hand made, check the chiller cabinet at the supermarket.

Ingredients

• 1/2 teaspoon dried sage leaves, or a few fresh
  
• 1 onion, finely chopped
  
• 2 plump cloves of garlic, squashed
• 400g pumpkin (peeled and deseeded weight), chopped into 1 inch squares
  
• Tin good quality chopped tomatoes
  
• Pinch sugar
  
• 1/2 bag prepared spinach
• 2 teaspoons unsalted butter
  
• 1 tablespoon plain flour
  
• 400ml full fat milk
  
• 1/2 cup grated parmesan
  
• Fresh nutmeg
• Sheets fresh lasagne ( how many you will use will depend on the dimensions of your dish)
• 1 goats cheese (I used a fairly soft rindless one from Somerset)

Method

• Heat a little olive oil with the sage leaves in a large saucepan.  Once the heat and scent rise up, add the garlic and onion with a pinch of salt, and cook gently for about 5 minutes until the onion is translucent and soft.
• Add the cubed pumpkin and stir to coat with oil, then throw in the chopped tomatoes.  
• Season the tomatoes with a little sugar, and some salt and pepper.  Depending on the brand of tomatoes you may want to add about 1/4 cup water.
• Bring the pumpkin to a hearty simmer, and allow to cook for about 30 minutes, until the pumpkin is soft to the point of a knife but not collapsing, and the tomatoes have reduced a little to form a thickish sauce.  Once it is ready, add the spinach leaves, gently stirring and tamping them down with your spoon until they wilt into the sauce.
• Meanwhile, heat the milk gently to body temperature.
• Melt the butter in a small saucepan.  Stir in the flour until a smooth paste forms, then cook, stirring, for a couple of minutes until the colour darkens slightly.
• Start to add the milk, stirring well after each addition so that no lumps form, until all the milk has been incorporated.
• Keep the heat steady and stir continuously for around 10 minutes until a thick bechamel has formed.  The white sauce will form a coat on the back of a wooden spoon when it is ready.
• Remove the sauce from the heat and quickly beat in all the parmesan, with nutmeg and salt to taste.
• Pre-heat the oven to 200C/400F.
• In your favorite lasagne dish (we all have one) start to layer the pasta - start with a good slosh of the pumpkin, top with pasta sheets, then smooth on some bechamel and crumbled goats cheese, top with some more pumpkin and lasagne.  Keep layering - how many layers you make will depend on whether your baking dish is wide and shallow or narrow and tall.  Finish with a good covering of the last of the pumkin.
• Finally, break up the remaining goats cheese all over the surface and pop into the oven.
• Cook for 20 minutes or until the tomato and bechamel sauces are bubbling up the sides and the goats cheese is brown.