Thank you so much for following me on Babyhedgehogs Blog for the past few years. BHH was fun, but I’m a little bit more grown up now (kinda), and I think it’s time I make that change more evident. So…I am moving to a new blog. The content will be the same, but it will now be under THREE HOUR BRUNCH FRIEND. Rather than deleting BHH or export my old content to Three Hour Brunch Friend, I’m going to leave BHH as an archive of sorts.
I’ve just posted a very easy recipe for profiteroles (aka cream puffs). There will be more recipes and more travel photos — did I mention I went to Scotland, Italy, and Iceland? It’s all gonna be on THREE HOUR BRUNCH FRIEND. :)
This is a variant of a simple noodle soup my family makes at home almost every other week. It takes less than 10 minutes to throw together, but the result is deeply nourishing. My grandmother always adds dried tofu skins, dried lotus seeds, dried mushrooms, shredded chicken or a fried egg to the pot, but as with all soups, it’s pretty much a vehicle for throwing in whatever you have in your pantry at any given moment. I went with an all green soup.
1 clove of garlic, minced
Spoonful of vegetable oil
Vermicelli/rice noodles (also called rice sticks)
Handful of spinach
1 egg or more
Coriander, sliced green chilis, green onions
Salt and pepper to taste
If using dried vermicelli noodles, re-hydrate in a bowl of hot water. Rinse the noodles and set aside in cold water until ready to use.
Fry the minced garlic until golden in a saucepan. Add your chicken stock (homemade, store-bought, water + Knorr cube, doesn’t matter) and a few drops of soy sauce and bring to a boil.
While the soup is simmering, fry an egg and set aside.
Add the noodles to the soup. Let the noodles warm up and put in the spinach. Top with your favourites (coriander/green chilis/green onions) and the fried egg.
One of the many benefits of living at home is access to a well stocked kitchen. This comes in handy when you’re browsing Joy the Baker’s blog on Monday morning two hours before your friend is coming over for lunch, and you come across a drool inducing Heirloom Tomato Tart with a sundried tomato spread, except, of course, you don’t have any heirloom tomatoes or sundried tomatoes or the puff pastry needed. Luckily, Mom has phyllo pastry in the freezer, red pesto sauce hidden in the fridge, and some good looking green and yellow zucchinis. The rest is history. (Huzzah for parents!)
This savoury tart, or galette if you want to get fancy, is easy and quick to whip up. Nothing is done to the vegetables, except for some salt and pepper sprinkled on top. The flavour will come from the phyllo dough and the pesto. I was worried at first that the phyllo dough wouldn’t be sturdy enough to hold up the vegetables, but it did! Make sure to have enough layers for it to puff up.