winter solstice, matariki and mussel chowder

Happy winter solstice and for us kiwis of course its Matariki and the arrival of Plaedes in our early morning sky signifying the start of the new year in the Maori calendar.
Its certainly different being a flower photographer in the winter,altho Roger has found some beautiful late roses even up to yesterday that are still waiting for their late winter pruning. Winter is a quiet time and as a sign of the times, we are having a quieter business winter than usual, but a good time to plan ahead and re-energise. Our flower canvas prints are on special for the months of July and August. Take a look -www.gardenartimages.co.nz/products/CanvasArtPrints We are offering a 10% saving on all sizes. They are quality prints,NZ made, which showcase Roger's gorgeous photography.

Its soup time at our place and I am loving our own tasty pumpkins especially, also gathering delicious green shelled mussels off therocks and turning them into Ngaio Bay mussel chowder. Here it is:
1 large onion diced
several cloves of garlic finely diced/minced
a celery stick or 2 diced
perhaps a leek diced
saute in butter (I know, but it tastes so good) on a medium-lowheat until soft. Add as many potatoes diced as you want, perhaps 2 -3 per person, and stir and continue sauteing, until partly cooked.Barely cover with fish stock or seafood stock or water . I also add a little of the water from the steamed mussels.
Add sea salt.Bring to the boil and simmer until the potatoes are tender. Mix either with a stick blender or roughly with a potato masher. Set aside
Steam open fresh mussels (Garlic, wine and fresh coriander in pan)
Dice some bacon and panfry or grill until crisp.
Add mussels roughly chopped (minus stalk and frill), and bacon to veges. Add a little wine, skinny milk and a generous dollop of cream, untilthe desired consistency (thick is good). I add a generous spoon of homemade pesto. Stir until near simmering. Do not boil!
Season to tast with sea salt and freshly ground black pepper, fresh coriander, a few drops of tabasco.
Best prepared ahead then reheated to just under simmer for fuller flavour.

Enjoy and don't forget to look at our gift and greeting card range as well! www.gardenartimages.co.nz/products
cheers until next month
Jude
fab flower art
rogersonneland photography www.gardenartimages.co.nz