[SOUPS]
Spicy Tomato & Dill Soup
Inspired by my friend Ann who made
this soup at 'Revolver' kitchen in Oslo. I experimented and made it my
own. Simple yet to die for!
Ingredients
6 garlic cloves
2 medium onions
1 veg stock cube
3 cans of good quality roma tomatoes, chopped
handful of dill
2 tbsp butter
1 tsp chilli flakes/1 whole red chilli
salt & pepper to taste
100ml cream
2 medium onions
1 veg stock cube
3 cans of good quality roma tomatoes, chopped
handful of dill
2 tbsp butter
1 tsp chilli flakes/1 whole red chilli
salt & pepper to taste
100ml cream
100ml hot water (to mix stock cube)
Method
- Fry the garlic and onions in butter until soft. Add tomatoes, stock, dill and seasonings.
- Simmer for 40 minutes, then transfer into blender and return to pot.
- Add chilli, freshly chopped dill and cream to taste. Serve when hot.
- Add chilli, freshly chopped dill and cream to taste. Serve when hot.
Carrot & Coriander Soup
Ingredients
1 tablespoon olive oil
2 large onions, chopped
6-7 medium carrots, sliced
2 cloves garlic, crushed
1 red chilli, sliced
1 1/2 cans chopped roma tomatoes
200 ml vegetable stock
1 bunch chopped fresh coriander (cilantro)
2 tbsp balsamic vinegar
1 tbsp white sugar
1 tbsp Worcestershire
1 tbsp brown sauce
double cream to taste
salt and pepper to
6-7 medium carrots, sliced
2 cloves garlic, crushed
1 red chilli, sliced
1 1/2 cans chopped roma tomatoes
200 ml vegetable stock
1 bunch chopped fresh coriander (cilantro)
2 tbsp balsamic vinegar
1 tbsp white sugar
1 tbsp Worcestershire
1 tbsp brown sauce
double cream to taste
salt and pepper to
Method
- Peel and slice the carrots; blend the onions, garlic, chilli in a food processor (or chop finely).
- Heat the olive oil in a large pot over medium heat, and cook the
onions, carrots, chilli & garlic for 7-10 minutes or until tender.
- Mix in
tomatoes, veg stock, 1/2 the coriander, balsamic vinegar, sugar, Worcestershire & brown sauce. Season with salt and pepper. Bring to a boil.
Farmhouse Pumpkin Soup
The perfect way to warm up on a cold, autumn's day! Yummy & cheap.
Ingredients
25g/2 tbsp butter
1 large onion
2 shallots
2 potatoes
2 cloves of garlic
900g/6 cups fresh diced pumpkin
2 litres/ 3 1/2 pints chicken (or veg) stock
1/2 tsp ground cumin
pinch of chilli
salt + pepper
fresh parsley to garnish
1 large onion
2 shallots
2 potatoes
2 cloves of garlic
900g/6 cups fresh diced pumpkin
2 litres/ 3 1/2 pints chicken (or veg) stock
1/2 tsp ground cumin
pinch of chilli
salt + pepper
fresh parsley to garnish
Method
- Peel, de-seed and dice the pumpkin, peel and chop the onions/shallots and dice the potatoes.
- Fry the garlic (in butter) on low heat for 1 minute.
- Turn up the heat and throw in the onions/shallots and saute for 4-5 mins or until soft.
- Add the potatoes, pumpkin, stock, spices, salt + pepper and bring to the boil.
- Cover with lid, reduce heat and allow to simmer for 1 hour, stirring regularly.
- Transfer the soup in batches to a blender or food processor, and blend until smooth.
- Return to the pot, and continue cooking until heated through.
- Garnish with either parsley and serve with crusty warm bread.
Spicy Pepper and Sweet Potato Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 1 stalk celery
- 2 large peppers (red, yellow or orange)
- 1 sweet potato
- 1/2 tin of chopped tomatoes
- 500ml veg stock
- 1 tsp chilli
Method
- Cook the onions and garlic in the olive oil and allow to fry for 5 mins (until the onions soften).
- Add the finely chopped celery, peppers and sweet potato (pealed and diced).
- Cook until the vegetables are tender (approx 20-25 mins), then add half a tin of chopped tomatoes one teaspoon powdered chilli and 500ml vegetable stock.
- Bring to the boil, then simmer for five minutes. Mash for a chunky texture or blend for a smooth soup.
[INDIAN]
Spinach dhal
Borrowed from Anjum Anand, made into my own.
Simple, nutritious, affordable and above all, DELICIOUS!!
Ingredients
300g split orange/red lentils, rinsed
1,500ml water
2 inches of ginger, peeled and cut into thin strips
4 garlic cloves, crushed
4-5 green chillies, chopped finely
1 tsp turmeric powder (haldi)
1 tin of chopped tomatoes
200g baby spinach leaves
salt, to taste
2½ tbsp butter
1 tsp cumin powder
1 tsp coriander powder
½ tsp garam masala
Method
- Place the lentils, water, ginger, garlic, chillies and turmeric in a
pan, bring to a boil, then simmer over a moderate heat for 10 minutes.
- Stir in the tomatoes and cook for a further 20 minutes.
- Add spinach and salt and cook for another 10 minutes or so, until the
lentils have started to break down and the curry comes together.
- Meanwhile, heat the butter in a small frying pan and add the cumin, coriander & garam masala powders and allow to redden.
- Pour the spice mixture into
the pan of lentils and stir thoroughly. Add a little fresh, chopped coriander.
- Cook for another minute and serve with basmati rice.V & E’s Dhal (lentil curry)
I first tasted this dhal while staying with friends in Mumbai...their maid had cooked
it and it blew me away (not only coz of the excessive chillies!). The
next time I visited, I watched her cook and have tried my best to document the process
Ingredients
- 250g whole musoor lentils (soaked for 2
hours)
- 2 shallots or half an onion
- 3-4 cloves garlic
- 1 1/2 inches ginger
- 1 fresh tomato
- 1 tsp of cumin
- 1 tsp of cumin
- 1 tsp of haldi
- 1/2 tsp of mustard seeds
- 1 inch of cinnamon stick, 2 cloves 2 or ½
tsp garam masala as replacement
- 5-6 curry leaves
- Fresh coriander (lots!)
Method
- Cook the soaked lentils until soft, approx
30 mins (add more water if it evaporates).
- Add the cinnamon, cloves, mustard seeds and
curry leaves.
- Add dry spices, and stir constantly until
the oil separates.
- Then add the lentils and cook together
until done.
Kheema (minced lamb, potato and pea curry)
A delicious curry from the Punjab (Northern India).
Ingredients
800g of lean minced lamb
4 medium potatoes, chopped into bite-sized chunks
2 medium onions, finely chopped
3-4 garlic cloves
2 inches ginger, peeled
3-4 green chillies
1 tin of chopped tomatoes
Half a bowl of frozen peas
2 teaspoons salt
Handful of coriander
1 tsp ground coriander (dhaniya)
1 1/2 half tsp turmeric (haldi)
1 tsp ground cumin
pinch of garam masala
Method
- In a large pot, fry the onions in veg oil until soft (approx 5 mins) on medium heat.- Blend the garlic, chillies & ginger in a mixer and add to the onions, continue frying for for 2-3 mins.
- Add the minced lamb and fry until browned.
- Add the spices (NOT garam masala) and salt and allow to cook for 2-3 mins, stirring frequently. - Blend the tinned tomatoes and add to the pot. Fry for 5 mins, stirring a lot.
- Add potatoes and a glass of water, mixing well. Turn up the heat for 5-7 mins to allow the potatoes to cook.
- Turn down and allow to simmer for 25 mins.
- Add frozen peas and continue to simmer for 20 mins.
- Add garam masala 5 mins from time and throw in some fresh coriander leaves.
Mushroom Mutter (mushroom & green pea curry)
Traditionally one of my favourite North Indian dishes. This recipe still needs a bit of perfecting but it's a great, quick, easy meal.
100g fresh or frozen green peas
200g button mushrooms, cleaned and quartered
1 large onion, chopped
2 cloves garlic, crushed
1 tomato, chopped
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1/2 tsp chilli powder
2 tbsps vegetable oil
Chopped fresh coriander to garnish
Method
- Heat the oil in a frying pan and fry the garlic on low heat.- Add the onions and fry till soft.
- Add the spices and allow to fry for a min, stirring frequently. - Add the tomatoes, peas, mushrooms and salt to taste. Add a little water also.- Cook until the mushrooms begin to give off their juices, stirring occasionally.
- Garnish with chopped coriander and serve with chapati or naan.
[THAI]
Thai Red Prawn Curry
Quick and easy, most definitely one of my favourite Thai dishes.
Ingredients
1 can coconut milk
1-2 tablespoons red curry paste
2 cloves of garlic, diced
1 red Thai chilli, sliced
1-2 big courgettes, diced
5-6 regular (button) mushrooms, sliced
1 small can sliced bamboo shoots
2 tbsp fish sauce
3-4 kaffir lime leaves
5-8 holy basil leaves
Method
- Prep all the ingredients (slice and dice) and put the rice on to boil.
- Spoon the THICK coconut milk into a wok (from top of can), add the red curry
paste and fry for 2-3 mins on high heat.
- Add the prawns and cook until done (approx 3 mins).
- Add the rest
of the coconut milk and bring to the boil.
- Then
add the garlic, courgettes & mushrooms and
simmer for 5-10 mins. Add the bamboo shoots, chilli, fish sauce, leaves
& a little water. Turn the heat up for a few minutes then serve on
a bed of
jasmin rice!
Thai Green Chicken Curry (Gaeng Khiao Wan Gai)
My all-time favourite Thai dish!
Ingredients
300g chicken breast (thinly sliced)
1 can coconut milk
1-2 tablespoons green curry paste
2 cloves of garlic, sliced
1 red Thai chilli
1-2 big courgettes, diced
5-6 button (normal) mushrooms, sliced
1 small can sliced bamboo shoots
2 Tbsp fish sauce
3-4 kaffir lime leaves
5-8 holy basil leaves
Jasmine rice
Method
- Prep all the ingredients (slice and dice) and put the rice on to boil.
- Spoon the THICK coconut milk into a wok (from top of can), add the green curry
paste and fry for 2-3 mins on high heat.
- Add the sliced chicken and cook until done (approx 4 mins).
- Add the rest
of the coconut milk and bring to the boil.
- Then add the garlic, courgettes & mushrooms and
simmer
for 5-10 mins. Add the bamboo shoots, chilli, fish sauce, leaves & a
little water. Turn the heat up for a few minutes then serve on a bed of
jasmine rice.
[Rest of World]
Spicy Chili
Taken from Jamie Oliver.
Ingredients
2 medium onions, chopped
2 clove garlic, crushed
1 tbsp olive oil
1 1/2 tsp chilli powder
1/2 tsp cayenne pepper
1 tsp ground cumin
500g minced beef
2 cans tinned tomatoes
1 can kidney beans [rinsed, drained]
1 wine glass of water
1 fresh red chilli [deseeded and finely chopped]
1/2 stick of cinnamon
Sour cream to garnish
2 clove garlic, crushed
1 tbsp olive oil
1 1/2 tsp chilli powder
1/2 tsp cayenne pepper
1 tsp ground cumin
500g minced beef
2 cans tinned tomatoes
1 can kidney beans [rinsed, drained]
1 wine glass of water
1 fresh red chilli [deseeded and finely chopped]
1/2 stick of cinnamon
Sour cream to garnish
Method
- Chop up the onions & garlic and fry in some olive oil in a big pot until softened.
- Add the chilli powder, cayenne pepper, cumin andseasoning, stirring frequently for a minute.
- Add minced meat to the pan, cooking it until slightly browned.
- Add the tomatoes, cinnamon stick, and a wine glass of water. Season a little more, if need be.
- Bring
to the boil (cover with a lid) and turn the heat down to simmer
and cook for 1 1/2 hours, stirring regularly.
- Add the red kidney beans 30 minutes before the end of cooking time.
[Something Sweet]
Scones with jam and whipped cream
-
100g butter (at room temperature), plus extra for greasing -
500g self-raising flour, plus extra for dusting
-
1 good pinch of flaked sea salt
-
40g caster sugar
-
300ml whole milk, plus extra for glazing
-
Fresh whipped cream
-
Good-quality strawberry/raspberry jam
Method - Heat the oven to 220C/425F/Gas Mark 7. Lightly butter a large baking sheet.
- Sift the flour into a large bowl. Cut the butter into cubes and drop into the centre of the flour. Rub together the flour and butter until it resembles breadcrumbs. Pinch over the salt, crushing it to tiny flakes. Sprinkle with the sugar and stir in.
- Slowly add the milk, stirring all the time, until the mixture comes together.
- Use your hands to lightly knead the dough until smooth. It should be soft and spongy — just verging on sticky. If it feels dry, add a touch more milk. - Turn out the dough onto a floured surface and gently roll it out to about 2½cm thick. Use a sharp knife to cut 4cm x 7cm squares from the dough. Place on the baking sheet. Lightly knead and re-roll the trimmings, then cut more squares.
- Brush the scones with a little milk and bake in the centre of the oven for 15 minutes until risen and golden brown. - Cool for a short time. Split in half and spread with jam and whipped cream.
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