Mushy yellow food

[highlyeccentric]

News just in: shadowspar's Greek Lentil Soup is the best food for an impending cold. I overdid the lemon when I first cooked it, but it turns out that, with my senses slightly dulled by the English Department Lurgy in its early stages, lemon & pepper flavoured soup is exactly what I need and I am sad I do not have more of it.

Now off to the city to find cider vinegar and fancy cheese for a spinnach and warm apple salad. Om nom nom.

Comments

[majoline]

I've been really enjoying your food experiences. Mmmm, lentils ♥

[highlyeccentric]

Meanwhile, as an effort to use up some slightly mushy peaches: sauteed and caramelised peaches and apricot slices. OM NOM NOM

[ofearthandstars]

Oh that looks good. I may have to make a version with veg feta.

[monksandbones]

OM NOM NOM. I'm going to have to try this one!

[highlyeccentric]

HEY CAN YOU HELP ME? What is brown sugar known as in French? Is it normally hard to find? My dictionary says 'cassonade', which was not visible in-store. Nor was the logical 'sucre brun', and 'sucre brut' turns out to be raw sugar.

[monksandbones]

I CAN TRY! A quick survey of some Quebecois food blogs suggests that "cassonade" is the going term in Canada, with certain types of cassonade sometimes called "demerara". Here's a discussion (en français, bien sûr) of different types of sugar: sucre, cassonade ou demerera?

You might also get somewhere with sucre mélasse, although mélasse de sucre will get you... molasses!

That said, I would be 100% unsurprised if it were difficult to find aux pays francophones. My general impression of France is that what I'd consider basic baking products are less commonly available than they are in Canada or the US. Ovens are also not as common! All this points to I don't think people in France at least are as inclined to bake sweet things as they are in Canada or the US, possibly because why bake when PATISSERIES PARTOUT?

Edited to add: You might have more luck in an organic (biologique) store or aisle, or in an international food section (maybe amongst Caribbean products?).

[highlyeccentric]

I will try the health food stores and failing that, Manor! However, I have managed to caramelise peaches with raw sugar, so it's not tooo bad.

[highlyeccentric]

Also, if the French don't bake, that explains why my supervisor, whose mother was apparently a formidable frenchwoman with excellent cooking skills, regarded my regular production of biscuits and cookies as akin to witchcraft.

[redsnake05]

Get well soon! I think lemon and pepper are excellent fighters of the bot, and I trust your salad will be equally good.

[highlyeccentric]

The salad was amazing, but not particularly cold-defying. BUT I bought ginger today, and shall make a different cold-defying soup.

[shadowspar]

Eeee, so glad you liked it! I definitely find it's just the thing to deal with the cold -- the weather variety, or any other kind.

I'm going to add a note about the lemon, too -- I've inadvertently overpowered myself in the past by getting a little too aggro with the juicing and zesting. ^_^;

[liv]

This soup? Rocks my life. I have just made it, and I think I may have finally found a vegetarian equivalent of chicken soup. I can feel the cold germs cowering in terror of the lemon and pepper. Thank you (both you and Highly) for posting the recipe!

[highlyeccentric]

If you need more comfort soup, this one is nearly as good. I thought it was better at clearing the breathing tubes, but unlike shadowspar's one, it didn't get better with age (not significantly worse, either). And I swear the lentils are more comforting.