Pea & Ham Soup with Louisa Musgrove

Masterchef I ain't.

And there are many reasons for that...

...But sometimes all you need is a little help.

I have never made Pea and Ham soup before, but I carefully froze the ham bone from Christmas, and had time today to give it a go. Fortunately the packet of split peas had a recipe on the back, which I intended to follow.

The first thing is to take your packet of dried split peas and reconstitute them according to the instructions.

So I carefully washed them and put them into a pot with the appropriate amount of water (3 cups of water for each cup of peas). I got the ham bone out of the freezer to defrost, then left the peas to soak and bone defrost while I had some lunch.

Then I noticed that the difference in cooking time between peas that have soaked over night and peas that are being boiled immediately was all of 10 minutes. So I put them on the stove and brought them to the boil, then reduced the heat to allow them to simmer for 35 minutes.

The pot boiled over - all over the bench and floor.

Then I noticed that the peas were becoming very broken up and suspended in the liquid in a way that made me doubt the wisdom of following the instructions and draining the liquid. I would not have had many actual peas left to make the soup with. So I compromised and put the ham bone, other vegetables and spices in the existing water and went with that.

Having already boiled the pot over, I was wise enough not to leave my pot unattended. I decided that I'd sit and read my book at the dining table and carefully selected the chair at the end of the table that allowed me to see the stove at a glance between paragraphs.

I'm on a bit of a Jane Austen kick this week. I've been sick and haven't felt like reading heavy stuff. I'm in the middle of "Persuasion" and, for those who are familiar with the story, I was coming up to the part when they visit Lyme - lyrical descriptions of the town and surrounding scenery, with the slight anxiety in the back of my mind about the tragic accident coming up.

So I was reading about the swelling of the blue-grey tide watched by the tourists at a time when I should have been paying attention to the inexorable swelling of the green tide from the pot on my stove.

Thankfully Pea and Ham soup is thick enough in consistency to simply run all over the bench. It didn't make it to the floor.

How many thanks do I offer to Louisa Musgrove for claiming my attention at the fatal moment?

... Approximately None!

2 Green Pellets and a Recipe

Well, last night was a two green pellets on the kitchen benches night.

This contrasts favourably with the 15 green pellet night the night my Beloved put the baits down, and the regular 15-20 black pellet nights prior to that.

The problem is that yesterday I needed to cook and didn't have time to do the full surgical scrub-down of my kitchen that is required if foodstuffs (or any implement that may possibly come into contact with foodstuffs) are to come anywhere near it. I'm not keen on my food having the slightest chance to come into contact with faeces. Particularly poisoned faeces. And although I had cleaned the bench of visible remains, I know that I can't see the germs that might have survived my quick clean.

It resulted in much careful placement of stuff so that any surface that may touch food did not come into contact with the bench. Anything that did touch the bench was discarded and a clean one sourced. It makes cooking very difficult. And mountains of washing up.

However, I did make dessert for our family Sunday lunch. And as I can never leave a recipe alone I created a winner all of my own.

Jen's Tropical Crumble

Filling:
440g tin crushed pineapple
825g tin Pears (whizzed in the food processor)

Topping: (this is a generous amount of crumble)
1 cup sugar (I used white, but brown or raw would also work)
1 cup rice flour (I used MacKenzies because it's not as fine as some)
1/2 cup dessicated coconut
1/2 cup of macadamia nuts (when whizzed in the food processor)
about 75g butter, cubed
1 teasp ground cinnamon

1. Drain the tins of fruit and whizz the pears in the food processor
2. Spread the fruit evenly over a baking dish (I used a 25cm quiche dish)
3. Whizz the macadamia nuts in the food processor
4. Mix all dried ingredients in a bowl, then add butter and whizz in the food processor (I had to do 2 lots)
5. Spread topping over the fruit.
6. Bake in a moderate (180 degrees) oven for 30 mins.

Serve with the mango icecream that I also made specifically for the purpose.

Boy am I hungry now. Must go and get into the left-overs.

How much time does this have left on the planet?

... Approximately None!