2 large onions
2 tbsp oil
1 tbsp ground turmeric
1/2 cup yellow split peas
5 cups water
8 oz minced beef
1 cup rice
3 tbsp each fresh chopped parsley, coriander and chives
1 tbsp butter
1 large garlic clove, finely chopped
4 tbsp chopped mint
2-3 saffron strands dissolved n 1 tbsp boiling water (optional)
salt and freshly ground black pepper
yogurt and naan bread, to serve
Chop one of the onions then heat the oil in a large saucepan and fry the onion until golden brown. Add the turmeric, split peas and water, bring to the boil, then reduce the heat and simmer for 20 minutes.
Grate the other onion into a bowl, add the minced beef and seasoning and mix well. Using your hands, form the mixture into small balls, about the size of walnuts. Carefully add to the pan and simmer for 10 minutes. Add the rice, then stir in the parsley, coriander, and chives and simmer for about 30 minutes, until the rice is tender, stirring frequently.
Melt the butter in a small pan and gently fry the garlic. Add the mint, stir briefly and sprinkle over the soup with the saffron, if using. Spoon the soup into warmed serving dishes and serve with yogurt and naan bread.
Monday, September 13, 2010
Saturday, September 4, 2010
- In a food processor, puree the cucumbers until smooth. Add the avocados, curry paste, sugar, lime zest and chile. Process until blended. Add 3 1/2 cups of water, the coconut milk and lime juice and process until smooth. Transfer the soup to a large bowl and season with salt. Cover and refrigerate until chilled, 15 minutes.
- Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, 3 minutes. Let cool.
- Ladle the soup into small bowls or cups, garnish with the toasted coconut flakes and cilantro sprigs and serve.
Thursday, September 2, 2010
Potato leek soup is so easy to make and delicious too. This recipe can be prepared in 40 minutes or less.
- 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
- 2 Tbsp butter
- 2 cups water
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- 2 lbs potatoes, peeled, diced into 1/2 inch pieces
- Marjoram - dash
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
- Tabasco sauce or other red chili sauce
- Salt & Pepper
1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.