52 | February 2013 www.womanthismonth.com Food Green Pea and Chive Soup For the Love of Cooking I n my mid-forties and still single, I find Valentine’s Day is a time of greater love for the one woman who has remained at my side for four decades and still only has nice words about me — my mother, the woman who during my childhood cooked our every meal. Yet, even despite all that cooking, I don’t recall her eating with us and when I do, I remember her eating sparingly. For a long while I presumed that she was too full from nibbling as she cooked; but I see it clearly know, she just loved cooking more than she did eating. I love food and I adore cooking it. Having given 30 years to cooking as my primary career I still adore the process; finding delicious ingredients, contemplating how they work together and finally preparing the meal. Often though, when I am done and sit before the meal, I am just not desirous of eating it. This is not because I don’t like my own cooking, but because I adore the process more than the result. If you truly love the one you’re with, go out for dinner, allow someone else to enjoy the process and you enjoy the company of each other. Take the time to talk and reminisce; remind yourselves why you fell in love in the first place. If the funds don’t allow, or if you’re flying solo, then find love and comfort in the art and joy that cooking a meal can give. Just remember how good the food tasted when the time comes for doing the dishes. Happy cooking! Cooking is a procedure of marrying the right ingredients to produce something better than its parts, a complete dish. It is about love for the art and the culinary adventure; not just for “the one”. By James Claire 200g potatoes, peeled and cut into fine cubes 1 tbspn garlic paste 2 tbsns unsalted butter 1 1/2ltrs vegetable stock (or 1.5ltrs water and 4 vegetable stock cubes) 400g frozen peas, thawed 2 tbspns chives, finely chopped pinch salt pinch black pepper, freshly ground l In a large sauce pan, heat the butter and when hot sauté the chopped potatoes and the garlic paste until lightly brown. l Add the vegetable stock and bring the mix to a boil. l Reduce the heat, cover and simmer for 15 minutes or until the potatoes are soft and tender. l Add the thawed peas and cook for a further 10 minutes or until the peas are tender. Cool slightly. l Use a hand wand mixer or a stand up blender and process the soup until smooth. l Add the chopped chives, salt and black pepper to taste and serve immediately with a small spoonful of sour cream in the centre.
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