Soul Provider

Sydney Morning Herald

Tuesday April 11, 2006

Win a copy of our cookbook and keep both heart and hearth warm.

"I like how people gather in the kitchen more in winter than in summer," Jill Dupleix writes in Winter. "They're hungrier in winter, too, so they're more fun to cook for."

Out now, Winter is the first in a series of seasonally driven cookbooks to be released by Good Living. Drawn from The Sydney Morning Herald's award-winning food and wine section, the collection features more than 80 dishes from regular contributors Dupleix, Stephanie Alexander and Brigitte Hafner.

The recipes are designed for homecooks, not chefs. Everyone, regardless of experience in the kitchen, will find a recipe to suit. Whether you're just starting out, keen to expand your kitchen repertoire, need a fast-midweek meal for family and friends or are in a slow food frame of mind, you'll find a dish that satisfies.

From Alexander's silverbeet and potato torte, to Dupleix's little golden syrup puds (pictured on the cover), to Hafner's white bean soup, see right, these are dishes with a personal touch to warm the soul.

Winter is available from all good book stores ($34.95). We have 25 copies to give away. To go in the draw to win, simply call 1900 956 034 and follow the prompts.

Piedmontese white bean soup

Brigitte Hafner's hearty, soup with melted taleggio cheese will sustain you all afternoon.30g butter

2 tbsp olive oil

60g pancetta or bacon, chopped

1 clove garlic, sliced

11/2 onions, chopped

1 fresh bay leaf

11/2 cups dried cannellini beans, soaked for at least

5 hours

3 cups chicken stock

Salt and ground pepper

80g taleggio cheese

Extra virgin olive oil to drizzle

Heat the butter and oil in a large pot. Add the pancetta, garlic and onions and cook over medium heat for 5-10 minutes, until softened and golden brown. Add the bay leaf, drained beans and stock. Bring to the boil, skim the surface, partly cover with a lid and reduce the heat to a steady simmer. Cook for 11/2 hours or until the beans are soft, then season.

Puree the soup - to ensure the desired consistency, set aside about a cup of the liquid, adding it if the soup is too thick.

Chop the taleggio into small pieces and stir into the soup. Pour into individual bowls and finish with plenty of pepper and a drizzle of oil.

Serves 4-6.

Terms and conditions

Legion Interactive. Max call cost is 55 cents inc GST. Mobiles higher. 1900 calls from mobiles extra. Competition closes 18/4/06 at 23:59 EST. Winners will be drawn at 15:00 (EST) on 19/4/06 at Level 8, 155 George Street, Sydney NSW 2000. Winners will be notified by mail and published in SMH public notices on Friday 21/04/06. Authorised under permit numbers NSW: TPL06/00691, ACT: TP06/00304. For full terms and conditions see today's classifieds.

© 2006 Sydney Morning Herald

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