Mmmminetsrone! (minus the pasta)

Why have I never made minestrone before? Super easy, super tasty! Of course, living in a small flat and having a sparsely furnished kitchen has its limitations (ie I ran out of space in my only soup pot and had to forgo the pasta). But, in the end, I was able to muster up a mighty fine minestrone! Want the recipe? Easy! (note: for the vegetables, feel free to use your own discretion)
3 T olive oil (give or take)
4 cloves garlic (finely chopped)
1 1/2 onions (chopped)
2 1/2 carrots
1 medium zucchini
Some kale (again, use your discretion. If you want more kale, add more kale!)
1 t (a generous t) garlic powder

1 t onion powder

2 t oregano

Some fresh basil (chopped) (or dried if you don't have fresh)

Some salt, some pepper

1 1/2 cups fresh tomatoes
1 can diced tomatoes
2 1/2 - 3 cups vegetable stock
1 can cannelloni beans
1 can barlotti beans
Some pasta (optional..)

First things first! Chop up all the vegetables (whatever size, I like mine a bit chunky)
Heat the olive oil on medium heat then toss in that fresh garlic to infuse the oil (about 1-2 min).
Add the onions, carrots, zucchini, kale, garlic powder, onion powder, oregano, fresh tomatoes, basil, and some salt and pepper. Allow it to saute for a few minutes (about 10), stirring regularly.
Add the diced tomatoes, vegetable stock, and beans (and pasta if you're using it). And that's it! (well, almost..). Stirring every so often, let that mixture simmer (you may have to lower the heat). (*Pause to enjoy that fresh soup smell as it fills your flat*). Cook to your own preference (I usually check the carrots for optimal softness -but not tooooo soft. If you're using pasta, then test to make sure the pasta is cooked to your liking). And that's it! To serve -how about some fresh grated parmesan and a nice crusty hunk of artisan-style bread.

Day 2: Thyme, mushroom, and white wine loaf (With garlic...)

You know how in movies, when a character is having a bad day, the quintessential queue as to such is the said character has a cup of coffee and, while adding sugar, the lid falls off and a cascade of sugar is unceremoniously dumped into the aforementioned cup of coffee? That happened. But replace the cup of coffee with a mushroom sauce and the sugar with garlic powder. I couldn't be bothered to mince a few cloves worth of garlic and thought I'd take the easy way out - aka garlic powder. Lesson learned -shortcuts aren't always worth it! Or, next time, I'll make sure the lid is more secure. Still delicious, but I've always liked garlic. See below for the recipe!

Ingredients

For the batter:

4 eggs

1 C flour

2 t baking powder

1 t sea salt

1 t thyme (I used fresh, but dried will do)

1/3 C olive oil

For the topping:

Sliced mushrooms (use your own discretion, I used about 4 medium-sized button)

1/2 onion, diced

1/4 glass white wine

1/2 T olive oil

1-1/2 t thyme

1 t salt

Ground pepper (to taste)

Directions

1. Open the bottle of wine, enjoy a glass (or two..) (optional)

2. Preheat the oven to 180 C and prepare a loaf pan with parchment (or grease, then dust with flour)

3. Heat the 1/2 T olive oil in a small pan on medium heat

4. Add sliced mushrooms,chopped onion, thyme, salt and pepper and saute for a few minutes (optional: pour yourself another glass of wine, the recipe won't need the whole bottle!)

5. Add white wine. Saute for a few more minutes. Cover with a lid and remove from heat.

6. Whisk eggs in a large bowl, then mix in the thyme and salt

7. Sift together flour and baking powder

8. Start adding the flour mixture in the bowl, mixing in 1/3 at a time

9. Gently mix in the oil and combine

10. Pour batter into the prepared pan

11. Scatter the mushroom topping over the batter and gently (very gently!) press into the batter

12. Bake in the pre-heated oven for about 45 min (or until an inserted knife comes out clean -you know the drill)

13. Let cool, then remove from pan and enjoy!

My first post! Chocolate cake anyone?

I got carried away in the kitchen again, as one sometimes (read: always) does. My excuse? My oven was broken and I FINALLY was able to have it fixed; this cake is an appropriate celebration in due form. So may I present my first blog post: a deliciously moist, rich chocolate cake covered with a decadent yet smooth chocolate ganache. Any takers?