Things have been busy around here. Nothing new about that!
We had the butcher out last Saturday to prepare two lambs and three pigs for the freezer. They are hanging in the mobile cool room as I write. The butcher will back on Friday so we will have a busy few hours of bagging and labeling cuts of home grown pork and lamb. Exciting times (I wasn’t so excited at the time having grown too attached to the piggies).
Mr D and I have also started the next round of fencing which we need to finish off tomorrow or Saturday. The cows and sheep need to be moved again as they have eaten down paddocks one and two. We will also need to drench the sheep before they are moved. Thankfully that will be the last drenching until the weather warms up again.
Speaking of the weather, things have really cooled down around here. The day time temps aren’t too bad however last night we got down to about -7 degrees celsius. Needless to say, the fire has been getting a work out.
Anyway, given that the next few days are going to be a bit crazy, I decided to get a bit of cooking done just to take the pressure off.
We eat a lot of soup during the cooler months and Minestrone is one of our favourites. It is a meal on it’s own and will warm the cockles of your heart on a Wintry day. Here is the recipe. For a vegetarian version, leave out the bacon and use vegetable stock..
4-5 rashers short cut bacon, chopped
1 to 2 teaspoons minced garlic (or 2 cloves crushed)
1 leek, trimmed, washed, cut in half length ways and sliced
1 onion, diced
1 large potato, peeled and diced
1 large carrot, diced
1 stick of celery, sliced
1 litre of beef stock
2 x 425 gram tins of chopped tomatoes
1 tablespoon tomato paste
1 x 400 gram tin cannellini beans (or beans of choice)
1/3 cup risoni (or pasta of choice)
1/2 cup frozen beans
1/4 cup frozen peas
Salt and pepper to taste
Heat a drizzle of olive oil in a heavy based large pot. Add bacon, garlic, leek and onion and cook for 1-2 minutes.
Add potato, carrot and celery and cook for a further minute.
Add stock, tinned tomatoes and tomato paste and bring to the boil.
Stir through cannellini beans and risoni. Place a lid on the pot and simmer for about half an hour or until the carrot is soft. Stir occasionally to stop the risoni sticking to the bottom of the pan.
Add beans, peas, salt and pepper to taste and simmer for a further 10 minutes.
Serve with a bread roll or a piece of toast.
This recipe makes about 2 litres and can be frozen.
Enjoy! Mrs D x