Inspiration from Harira Soup and NZ greats

Inspiration can come from a significant one off event or it can be the accumulation of a number of things that nudge you gently. I was inspired to relaunch back into my notacooks blog from being sent the recipe link for my favourite soup from Chantal's organic food shop in Napier, flicking through my copy of "The Great New Zealand Cookbook" and experiencing those peaks of enjoyment from learning and trying some new culinary skill or dish.
My first blog was focused on learning French cuisine through the recipes of Julia Child. This series is focused on learning from the great cooks, chefs, and bakers from NZ. My aim is to create at least once a week a recipe from "The Great New Zealand Cookbook". The other option I am allowing myself is to seek out the various locations where these exceptional passionate people actually serve these delicious concoctions to the public. This will be a great excuse to travel and eat out!
Now declaring my mission statement my first blog actually contravenes what I just said I would do! This will be short because in my enthusiasm to get back into blogging I have totally invested all afternoon just getting started. I have now have learnt the skill of resizing photo's which meant I had to download an app, and because I am not a teenager, this took 5 times as long as it should have. Setting up the template took an additional hour or two... and I hadn't anything to show. There will be no clothes for work tomorrow and I have no time to cook dinner - which is slightly ironic. Luckily, husband, Jamie is cooking a roast dinner.
As I mentioned earlier one of my inspirations came from receiving the recipe from Chantal's shop for their Harira Soup. This is a must if you are in Napier and want a wholesome and delicious warming soup... you just ooze healthiness from eating it. After a few visits, I pledged that I must make this for myself. However, the Harira soups that I found on line never really cut the mustard in comparison. Like a prayer being answered Chantal chef released the recipe on line and I can see why I hadn't been able to replicate the taste. There was such a mix of ingredients that despite having what I thought was a pretty comprehensive spice and herb selection, it still fell short. Smoked paprika and Ras al Hanout were called for. I also had to acquire a fennel bulb. This was a first and I had to you tube instructions on how to prepare this aniseed tasting root. I was delighted with the end result.
If you keen to know more add Chantal Shop to your facebook and scroll their site... or use the excuse to travel and eat out... in the spirit of living the Great New Zealand Cookbook.








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