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Speaker 1: You're listening to this Saturday Morning with Jack Teams podcast

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Speaker 1: from News Talks that Be.

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Speaker 2: Nicky Wex is here this morning. Killed Yes, good morning Jack.

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Speaker 2: Is it still kind of eerily quiet at your place?

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Speaker 3: Oh, my goodness, so eerily quiet. It really is the

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Speaker 3: calm before the storm.

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Speaker 2: A breath of wind that is meant.

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Speaker 3: Yeah, and the sea is beautiful, beautiful clean way that

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Speaker 3: sort of thing, and yet that's about to turn or

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Speaker 3: so we so we succeed. I would have to say,

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Speaker 3: for the first time, I am well prepped. You know,

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Speaker 3: I have you know, secured furniture. I have made sure

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Speaker 3: that every power bank I've got, all battery pack is all,

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Speaker 3: you know, charged up and all that, and so yeah,

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Speaker 3: it occurs to me that we are we are adapting

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Speaker 3: to this climate change, we're also at the behest of it.

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Speaker 3: So you know, my focus is on making sure I've

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Speaker 3: got enough soup.

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Speaker 1: Now.

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Speaker 2: Honestly, this is such a good idea. I'm really glad. Yeah,

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Speaker 2: you know, I mean there are you know, as much

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Speaker 2: as we love to you know, have complex Kroc and

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Speaker 2: Bosh recipes and that kind of thing, it just feels

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Speaker 2: like this might be the weekend actually for something that

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Speaker 2: might tide you over for twenty four hours if you happen.

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Speaker 3: To boost will not help you this, yes.

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Speaker 2: Well, I mean it will always help you. But whether.

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Speaker 3: Yeah, for those listeners who don't know, we're talking about

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Speaker 3: that beautiful high tower of profisseroles, that's what Jacky do was,

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Speaker 3: you're right, that could certainly comfort me. But look, I've

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Speaker 3: got a hearty soup for us all. And you know,

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Speaker 3: even if you are not in the line of this comment,

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Speaker 3: in line for this cyclone, it's going to help you out.

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Speaker 3: What I love about having a soup ready is that

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Speaker 3: you can pop it in furmaces as well. I do

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Speaker 3: have butane and gas burners and things like that that

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Speaker 3: I can resort to. But if you don't, like my dad,

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Speaker 3: for example, we'll be making sure that he's got some soup.

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Speaker 3: So because it's really nice, I think when things are

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Speaker 3: dark and windy and rainy and a little bit thought,

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Speaker 3: it's nice to have something warm if the power goes out,

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Speaker 3: there's nothing like the comfort of that. So look, super easy,

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Speaker 3: big pot on the stove. This is going to make

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Speaker 3: you about ten serves. It will be fine cold, much

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Speaker 3: better hot. The soup though, four tablespoons of olive oil

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Speaker 3: and then throwing our wonderful pillars of flavor, a medium

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Speaker 3: onion that you've diced, two carrots that you've diced, and

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Speaker 3: two stalks of celery. You could use some phenol bowl tube.

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Speaker 3: I forgot some of that and then just saute that

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Speaker 3: for you know, sort of five to ten minutes until

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Speaker 3: those have softened, and then all we're doing so it's

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Speaker 3: a really cheap soup this as well. We are adding

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Speaker 3: in two liters of water and a can of crushed

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Speaker 3: tomatoes a four hundred and twenty grand. They generally come

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Speaker 3: and crush tomatoes, but tomatoes are really cheap at the moment, gag.

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Speaker 3: So I've used four to six fresh tomatoes in this

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Speaker 3: soup as well. And a little trip that I learned

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Speaker 3: in Barcelona when we were filming Whttle Kitchens up there

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Speaker 3: was grate the tomatoes. Use a box grater and just

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Speaker 3: hold the tomato against the the corner side and start grating,

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Speaker 3: and you end up with this beautiful pole wow in

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Speaker 3: your hand and the palm of your hand. You just

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Speaker 3: end up with the whole skin of the tomato. It's

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Speaker 3: like magic.

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Speaker 2: To be totally clear, do you have it on the

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Speaker 2: on the chunky side of the chunky side, on the

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Speaker 2: biggest the blind with the biggest holes.

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Speaker 3: Yeah, exactly. Sometimes it's hard to get a bit of traction,

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Speaker 3: but once you do, you're a way laughing. Yeah, and yes,

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Speaker 3: and then I and then I'll just cut up that skin,

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Speaker 3: just dice it up and put it in as well.

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Speaker 2: Tell you what, any sentence that begins with a little

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Speaker 2: trick I picked up in Barcelona, dot dot dot. You're

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Speaker 2: just you're just slipping that in there for us this morning, Mackie,

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Speaker 2: we saw it.

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Speaker 3: It was not a trick to any any Spanish person.

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Speaker 3: They all do it.

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Speaker 2: No, they know how to live. They've got their priority sorted.

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Speaker 2: I'll do anything the Spanish suggest. Yeah, I love it.

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Speaker 3: Chucking and Bailey Baileys are great to have in the

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Speaker 3: house because they'll last for years. The borer and the

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Speaker 3: and the and the pantry moths don't seem to like them,

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Speaker 3: but they's so great. Read in flavor. Bring all this

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Speaker 3: to the boil, and the simit for about fifteen minutes,

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Speaker 3: and then we're going to add five big handfuls of

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Speaker 3: pasta shells or macaroni. So this is kind of like

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Speaker 3: a MINESTRONI cyle. But this is all about comfort. It's

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Speaker 3: all about sustenance. So put that pasta in cook, boil

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Speaker 3: a soup for about twelve minutes, and then you're going

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Speaker 3: to add two cans of mixed beans. I tend not

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Speaker 3: to go for kidney beans on their own. I find

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Speaker 3: them a bit clunky. So you know, treat yourself to

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Speaker 3: something nice and like a butter bean, a little pinto

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Speaker 3: perhaps a mixture of those. And I'm not great on

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Speaker 3: chickpeas either, So whatever is your fancy, throw that and

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Speaker 3: you want to heat that until that's heated through, and

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Speaker 3: then I would be storing this in a couple of

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Speaker 3: big spermaces if I was you or else, just have

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Speaker 3: it on hand ready to heat up if your power

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Speaker 3: goes out and you've got a gas burner. Season it

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Speaker 3: really well with salt and pepper. Fin it down with

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Speaker 3: a bit more water. If it's a bit more like

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Speaker 3: a stew than a soup. You can garnish it with anything.

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Speaker 3: You could add chizza or bacon. If you wanted to

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Speaker 3: enrich it, you could serve it with cheese on top.

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Speaker 3: You can also add other sorts of frozen vegetables and peas.

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Speaker 3: But the simplicity absolutely is out of proportion with the

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Speaker 3: amount of heartiness that you get into the soup with

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Speaker 3: doesn't take that long to cox.

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Speaker 2: Yeah, it's such a good option today people. No, I

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Speaker 2: think it's a fantastic idea. You could check that in

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Speaker 2: the therma, say like you could just you could be

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Speaker 2: prepped up. So if you're losing power at your place, No,

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Speaker 2: I think sounds them.

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Speaker 3: Other things that I would say to peoples. Have some

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Speaker 3: sandwich fixings on hand just in case. Things tuned to Custer.

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Speaker 3: Those are great. Oh yeah, if you don't lose power,

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Speaker 3: then you'll love a you'll love a toasted sandwich. But

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Speaker 3: if you do, it's really great to have some some cheese,

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Speaker 3: some solami, some hands, all that sort of thing. Power,

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Speaker 3: if we lucky, doesn't tend to go out for too long,

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Speaker 3: So keep those fridges and freezes, only open them as needed,

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Speaker 3: all that sort of thing. But yeah, I've put soup.

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Speaker 3: We'll see you through. A good sandwich will see you

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Speaker 3: through in A toasted sandwich will just be a bonus

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Speaker 3: on chop.

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Speaker 2: Very good. All right, love that so much, Nikki, Thank you.

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Speaker 2: We'll make sure the recipes at Newstalks hedb dot co

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Speaker 2: dot insid. You stay safe this weekend and we will

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Speaker 2: catch you again very soon.

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Speaker 1: For more from Saturday Morning with Jack Team, listen live

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