At this time of the year when we are in the grip of Winter and trying to keep warm I enjoy the challenge of  feeding my family and using the ‘common’ vegetables like – carrots, parsnips, cabbage, cauliflower, leeks and potatoes. Our Dunedin Market is full of all these vegetables along with yams, Jerusalem artichokes and Silverbeet – plus a huge selection of apples and pears.

During my tours of Italy which are guided by Isabella and Luigi Dusi – We visit the markets of hillside villages and larger cities like Padua. This market is a vital necessity to the  life in this very old university city – It is opened 6 days a week and it means fresh fruit and vegetables can be purchased daily when they are in perfect quality. Meat, fish, cheese, bread are all here and  some businesses have been operating here for over 100 years.

 

Markets provide a lovely spontaneity to your weekly cooking. To be able to fill your basket with fresh produce then decide what to do with it is satisfying and rewarding and above all economical. Buying fruit and vegetables in season is always cheaper.

La Ribolitta is the soup  I am making the most of this winter – It is robust enough to be a meal and yet perfect for lunch with a batch of fresh home-made scones.

I think we have forgotten how quick and easy cheese scones are to make and how delicious they are hot out of the oven with melted butter.

I have also included a recipe for Baked Apples – I demonstrated these in my winter class this year and everyone loved them especially the Zabaglione poured over the top.

 

 LA RIBOLLITA

(Thick Tuscan Bean and Lentil Soup)

½ c good extra virgin olive oil

2 onions finely diced

6 cloves garlic, crushed

3 sticks celery, diced finely

2 carrots, peeled and diced finely

1 leek  finely sliced

400g tin whole peeled tomatoes

250g cavolo nero or savoy  cabbage

400g cooked cannellini beans

200ml red wine

2 litres chicken stock

100 g stale ciabatta bread

3-4 thyme stems

parsley

• In a large saucepan sauté the onion and garlic in a little of the olive oil until soft and fragrant.

• Add the celery, cabbage, leeks and carrots. Cook for 5 minutes to soften the vegetables.

• Stir in the beans, tomatoes and cabbage leaves. Cook until the cabbage starts to wilt.

•  Add the wine, chicken stock and thyme. Simmer gently for about 40 minutes.

• Add the bread to the pan. If it is very fresh dry it out in the oven to prevent it breaking up.

• Remove the pan from the heat and leave to rest for 30-40 minutes.

• Serve hot but not boiling drizzled with extra virgin olive oil and chopped parsley.

6 apples –  eating apples - Pacific Rose, Gala etc

100 grams Amaretti biscuits

100 grams toasted walnuts

150 grams muscovado sugar

125 grams melted butter

100 grams currants – soaked in ¼ cup brandy for 10 minutes

2 teaspoons caster sugar

1 cup white wine