Spaghetti Neapolitana

Back in the dim and distant past, when pasta was still a strange and unusual foodstuff, at least in our house (and well before I was married so probably still at school) I found this simple, inexpensive and useful recipe on the site of a spaghetti packet.  Sadly I have lost the original recipe but once made the basic recipe is not easily forgotten.

I think the herbs in the original were probably dried, I don’t think the peppers were included and I have a feeling that it was topped off with grated cheddar rather than parmesan cheese. My updated version uses fresh basil, which I always have available on the kitchen window sill and two diced peppers.  To serve I add freshly grated parmesan (I use Grano Padano rather than the more expensive Reggiano) and if unavailable then I substitute frozen grated parmesan from the freezer, but definitely not the dried powder in little boxes which is best left on the supermarket shelf!  For a spicier version substitute 1tbsp dried chilli peppers (or more for extra spice).  Piment d’Espelette from the French Basque country is regionally incorrect but still good, used in place of the basil.  This turns the recipe from Pasta Neapolitana into a fiery Pasta Arrabiata.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Spaghetti Neapolitana
(Serves 3-4)

2tbsp olive oil
2 large onions
2 large cloves garlic
2 14oz/400g tins tomatoes
2 tbsp tomato puree
2 large peppers (red or mixed colours, finely chopped)
2 large sprigs basil
1tsp vegetable stock powder (optional)
½tsp sugar
Salt & pepper
Grated Parmesan cheese to serve
Basil to serve (reserved from above or additional)

2-3ozs/50-75g Spaghetti per person – I eat much less, say 1oz/25g

1.  Finely chop the onions, crush the garlic and fry gently in olive oil until transparent but not browned. 

2.  Chop the tinned tomatoes and add to the pan along with the tomato puree, stock powder (if using), most of the basil, sugar and diced peppers.  Season to taste. 

3.  Bring the tomato mixture to the boil and simmer gently in an uncovered pan until it has reduced to a thick sauce.  It is must better to simmer slowly so that the flavours can develop rather than reducing by boiling quickly.  (However, for a speedy meal, it is perfectly acceptable to cook this quickly as long as enough time is given for the ingredients to soften, although the flavours will not be as good.)

4.  While the tomato sauce is reducing, cook the spaghetti in boiling salted water with a little oil to help stop the strands from sticking together.  When cooked (the strands should still ‘give’ a little – al dente (from the Italian ‘with bite’) – rather than very soft.  Drain and rinse with boiling water before serving a pile of spaghetti on each plate with a ‘well’ in the middle for the sauce.

5.  Serve the sauce onto the spaghetti (another small pasta shape can be substituted). Sprinkle with freshly grated parmesan and chopped or torn basil leaves.

Variation:
Spaghetti Arrabiata – replace basil with ½-1tsp dried chilli peppers or ½tsp chilli powder.  Garnish with parsley and grated parmesan.

Read Full Post »

Nut Rissoles in Tomato Sauce

I have long been on the look out for a good Nut Burger/Cutlet/Rissole recipe.  From time to time I buy ready made Goodlife (Fairtrade) Nut Cutlets which are useful for a quick meal, but want to find a successful recipe to make something similar myself.  I may well end up experimenting using some of the ingredients from the back of the packet however there is one recipe I have made that is rather good and just needs a bit of ‘tweaking’ before I post it!  This recipe for Nut Rissoles is definitely a ‘keeper’ and one of the quickest nut ‘burger’ recipes I have come across, although the recipe is finished in a tomato sauce rather than grilled or baked, which keeps the rissoles moist.  The little patties are quickly mixed and shaped while the sauce is cooking.  After that it is just a quick 25-30 minutes in the oven.

The recipe comes from Rose Elliot’s Complete Vegetarian Cookbook.  Originally called Brown Nut Rissoles in Tomato Sauce the recipe suggests using almonds or hazelnuts.  I used a mixture of almonds, hazelnuts and walnuts.  The cheese and egg in the recipe is not noticeable and helps to bind the mixture together.  I see no reason why these Rissoles might not be frozen as I have previously made nut burgers in bulk and stored them in the freezer.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Nut Rissoles with Tomato Sauce
(Serves 3-4)

1 quantity of  Simple Tomato Sauce (sauce in original recipe has no herbs)

Nut Rissoles
1 small onion, finely chopped & fried in 1tbsp olive oil
125g/4ozs roughly chopped nuts, single variety or mixed
50g/2ozs soft white or wholemeal breadcrumbs
50g/2ozs Cheddar cheese, finely grated
2 heaped tsp tomato purée
1 egg
½tsp dried thyme
sea salt & freshly ground black pepper

1.  Preheat the oven to 180^oC/350^oF/Gas 4.

2.  Before making the rissoles make Simple Tomato Sauce and leave it to simmer.

3.  Mix the rissole ingredients together well, season to taste and form into 6 to 8 equally sized slightly flattened balls with your hands.

4.  Place them in the base of a shallow greased dish and pour over the tomato sauce.

5.  Bake for 25 -30 minutes.

6.  Serve with pasta or rice sprinkled with grated parmesan cheese plus a green vegetable or green salad.

Read Full Post »

Spiced Vegetable Dhal Lasagne

Recipes for versions of Lentil Lasagne abound online and in cookery books, but I just couldn’t find a definitive one we really liked.  They had a tendency to be dry tasting and a bit bland.  I wanted a sauce base starting with onion, garlic, mushroom, tomato and a selection of other flavoursome vegetables we like plus, of course, red lentils to soak up the liquid.  I decided to make a similar mixture to the Masoor Dhal (Red Lentil Dhal) I serve with Indian food, adding extra vegetables, but keeping the spice mix much simpler: fragrant but definitely no heat plus some of our favourite fresh coriander.  After that the mixture could be simply layered with sheets of lasagne, white sauce and cheese in a similar way to traditional meat Lasagne al Forno made with Ragu Bolognaise.

There is not really an original recipe to acknowledge for my Spicy Vegetable Dhal Lasagne, however as my starting point one of the main recipes I used was this one for Lentil Lasagne from Forkd, which was tweaked and adapted until it became my own Spicy Vegetable Dhal Lasagne.  I chopped the vegetables into quite small pieces, but they could be left larger for a more chunky lasagne.   We were delighted with the tasty result: here it is.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Spiced Vegetable Dhal Lasagne
(Serves 4)

1tbsp olive oil
1 large onion, finely chopped
1 clove garlic, finely chopped
1 stick celery, finely chopped
125g/4ozs button mushrooms, quartered
200g/60zs red lentils (masoor dhal)
1-1½ pints water
1tsp vegetable bouillon powder
1 x 400g/14oz tin tomatoes, chopped
15ml/1tbsp tomato puree
½tsp sugar
1tsp ground coriander
1tsp ground cumin
1 large carrot, coarsely grated
1 large courgette in small dice  (or 4-6 baby courgettes in small slices)
1 large yellow pepper (or red if not available), chopped2tbsp chopped fresh coriander, reserving a little as a garnish
Salt & freshly ground black pepper
200g/6ozs grated mozzarella or mild cheddar
9-10 Lasagne sheets

For the sauce:
¾pint milk
2tbsps cornflour
1tsp butter or margarine
½tsp mild French mustard
½tsp freshly ground nutmeg

1.  Preheat the oven to 200^oC/400^oF/Gas 6.

2.  Heat the oil in a pan and gently fry together the onion, garlic, celery and mushrooms until soft but not brown.

3.  Check the lentils and remove any stones or twig and add to the pan with at least 1pint of water, the tomato puree, well chopped tinned tomatoes, sugar, ground coriander, ground cumin and stock powder.  Stir well, bring to the boil and reduce heat to a gentle simmer.  Cover and cook until the lentils start to soften (about 20 minutes).

4.  Add the grated carrot, diced courgette and chopped pepper. Stir well.  Add salt & black pepper to taste.  Cover and cook for a further 10 minutes to allow the vegetables to start to soften.  If the mixture becomes to thick then add some more water.  The lasagne sheets need to absorb plenty of liquid from the dhal mixture or they will not be soft enough.

5a.  Meanwhile make the white sauce.   Blend the cornflour with a little of the milk.  Heat the remaining milk and combine with the blended cornflour.  Pour this mixture into a saucepan and stir continuously over a moderate heat until the mixture thickens.  It should be a pouring consistency so add a little more milk if it is too thick.
or
5b.  Gradually combine the milk with the cornflour in a microwave proof jug.  Heat in 30 second to 1 minute bursts on a high heat, stirring well between each burst of heat, until the mixture starts to thicken.  It should be a pouring consistency so add a little more milk if it is too thick.

6.  Stir the French mustard and nutmeg into the thickened white sauce and mix well.

7.  Mix most of the chopped fresh coriander into the dhal mixture, reserving a little for garnish if you wish.

8.  Starting with spoonfuls of dhal mixture, layer the lasagne: sauce, about 2tbsp white sauce, a sprinkling of grated cheese and sheets of lasagne.  Continue in this way ending with a final layer of dhal mixture.  I usually add some more boiling water at this point around the edge of the lasagne, which will either be absorbed by the pasta or evaporate in the hot oven.

9.  Pour the remaining white sauce over the final layer of dhal mixture and cover with the remaining grated cheese.

10.  Bake for 30-40minutes until the top is golden and crispy and the water has completely disappeared.

11.  Serve garnished with chopped coriander.

12.  This dish does not really need extra vegetables, but a simple side salad makes a good accompaniment.  For extra hungry diners it could be served with a garlic bread.  Leftovers can be frozen but, as usual, should be thoroughly reheated before serving.

Read Full Post »

Ratatouille Niçoise/Provençale

Ratatouille Niçoise, also called Ratatouille Provençale, is a traditional dish from the Provence region of France, originating from the Mediterranean town of Nice, after which it gets its proper full name.  Mostly, however, this is shortened to just Ratatouille.  I cannot give a particular source for this recipe, but anyway I consider this version my own!  As with my personal combinations for Chilli con Carne and Ragu Bolognaise, this recipe has altered over the years into the combination of flavours we currently enjoy and it may well continue to develop.

However, following a suggestion in the book Cooking in Provence by Alexander MacKay & Peter Knab my most recent addition has been dried orange peel, which evokes the scent and flavour of the Mediterranean climate. (See information about orange peel in my section on ingredients.)  I once read that true Herbes de Provence should have a little culinary lavender added as well, so if I have some available I add just a little.  (A word of warning: Lavender is said to induce labour and therefore should not be served to anyone who is, or may be, pregnant.)  MacKay & Knab also add cayenne instead of ordinary pepper, which even if used sparingly, gives a gentle spicy kick.  Ratatouille mixture can be eaten as a vegetarian main course on its own, topped with grated parmesan cheese or as a side vegetable dish with grilled meat (gammon steak or pork chops are good).  I also use it in North African Style Fish Fillets, a North African style recipe where the Ratatouille is layered in the bottom of a serving dish as a bed on which fish fillets are baked.  Ratatouille freezes well so it is worth making a larger quantity to store for another time.  It is also surprisingly good cold and the flavours develop more if left overnight in the fridge.  Left over Ratatouille can also be included in a home made mixed leftovers soup, a tasty and economical midweek lunch.  All quantities given in the recipe below should be considered as a rough guide and can be altered to suit personal taste.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Special Ratatouille
(Serves 4-6 depending on size of vegetables)

1 large aubergine, quartered lengthwise & cut into chunks
1tbsp olive oil
1 large onion, red or white (more if you like onion)
2 cloves garlic
4ozs/110g mushrooms, quartered or sliced depending on size
2 large courgettes, quartered lengthwise & cut into chunks
1tbsp tomato purée
14oz/400g tin of plum tomatoes, chopped
      or
8ozs/225g fresh tomatoes & a little water
1tbsp herbes de provence
1tbsp dried orange rind
½tsp sugar
2 peppers – red, yellow or orange are preferable, sliced
½tsp chopped fresh basil plus a little to garnish (optional)
Salt & ground black pepper (or cayenne pepper)

1.  Layer the aubergine slices in a colander, sprinkling each layer with salt.  Cover with a plate that fits within the colander, add a weight (a tin of beans or fruit) and leave to one side.

2.  Halve and slice the onion(s) and finely chop the garlic.  Cook the onion, garlic and mushroom in olive oil over a low heat until the onion is transparent and soft.

3.  Mix in the tomato purée and well chopped tomatoes (plus a little water if using fresh tomatoes).  Stir in the herbs, dried orange rind, sugar and, if using, lavender and/or cayenne pepper.  Bring to the boil.

4.  Stir in the courgette and peppers with the rinsed courgette.  Add the fresh basil if using.  Season to taste.  Reduce the heat, cover and cook gently for at least 30 minutes. 
or
It is often considered preferable to cook Ratatouille in the oven with a longer cooking time recommended to allow the flavours to fully develop.  Rather than cooking on the stove top, Ratatouille can be transferred to an lidded ovenproof dish and cooked in a low oven at 170^oC/325^oF/Gas 3 for about 1 hour.  It is important, though, for the individual pieces of vegetable retain their shape rather than turning mushy. 

5.  However it is cooked, check from time to time adding a little extra water if necessary.

6.  Check seasoning.  Drizzle with a little extra olive oil, garnish with chopped basil and some strands of dried orange rind before serving (optional) .

Read Full Post »

Coriander & Chickpea Couscous Salad

Unflavoured, couscous is really unexciting.  However, flavoured with oils, lemon and herbs or spices it can be transformed into a delicious accompaniment not just for North African dishes, but as a side dish for simply grilled meat or as part of a cold or warm buffet.

This is my variation on a recipe from the book Sarah Brown’s Vegetarian Cookbook. I have several books by this well known vegetarian writer who introduced a BBC vegetarian cookery series in the 1980’s. (See my version of the original recipe: Chickpea & Couscous Salad.) I have changed or substituted some of the ingredients for this version: the original included 1tsp miso (shoyu or soy sauce could be substituted) and 1tsp lemon juice, which I have changed to preserved/Pickled Lemon – also lots (and lots) of chopped fresh Coriander (and it must be fresh).  This is a simple unspicy dish, but would be good with a sprinkling of Sumac, a commonly used eastern spice (see recipe for Grilled Chicken with Sumac & Roasted Banana) or, for a hotter taste, add ½-1tsp Ras el-Hanout or Harissa paste at the same time as the oils.  Cooked couscous keeps for several days in the fridge and may be frozen for up to three months and should be thoroughly defrosted before it is eaten.  If it has coriander added the flavour could be affected when defrosted.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Coriander & Chickpea Couscous Salad
(Serves 4)

225g/8ozs couscous
400g/14oz tin chick peas, drained & rinsed
570ml/1 pint boiling water
30ml/2tbsp olive oil
15ml/1tbsp sesame oil
15ml/1tbsp chopped preserved/Pickled Lemon or lemon juice
2 cloves garlic, crushed or finely chopped
5/6 chopped spring onions or ½ red onion, finely chopped
4-6 tbsp chopped fresh coriander (depending on personal taste)
Salt & freshly ground black pepper
Sumac powder (optional)

1.  Place the couscous, drained chick peas, oils, garlic, spring onion and chopped lemon or lemon juice in a large heatproof bowl or jug.

2.  Pour over the boiling water and mix together with a fork.  The couscous will absorb the liquids quite quickly.

3.  Add the fresh coriander, reserving a little as a garnish if you wish, and season.

4.  If it is to be eaten hot, this salad should be made just before it is served as it cools quickly.  (If necessary, it can be briefly reheated in a microwave, but may need a little more water if this is done although it is best not made too far in advance.)  Alternatively it can be left to cool and is ideal served cold, perhaps as part of a buffet.  

5.  Sprinkle with reserved coriander, or a few individual leaves and a little sumac powder (optional) or ground black pepper.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Chickpea & Couscous Salad
Here is my version of the original recipe by Sarah Brown.  Good hot or cold.

Read Full Post »

Onion Bhajis

Crisp outside, spicy and soft inside, Onion Bhajis are delicious: fried onions with a twist.  When we visit an Indian restaurant it is not unusual for all of us to order them as a starter or to accompany the main course.  I have seen packets of ready mix in supermarkets and local ethnic shops, but I hadn’t realised just how easy they were to make until I found this recipe: simply spoonfuls of fried, spicy diced onion and chick pea (besan/gram) flour batter mixture. I shall definitely be making these now when I serve Indian style food to friends.

The recipe comes from a library book Curry: Easy Recipes for all your favourites by Sunil Vijayakar, which has a good selection of uncomplicated sounding recipes. It is better if the onion is chopped fairly finely (but not very finely) and the batter quite thick so that the mixture does not easily fall apart when being cooked. I also found that putting the mixture in the fridge to chill for a while helped them to hold together, a bit like Salt Fish Cakes. In fact the method is not dissimilar.  The original recipe calls for deep frying (in sunflower oil heated to 180^oC for 1-2 minutes) but I found that they could be shallow fried just as easily, which is a (slightly) healthier option. Make them fairly close to serving to keep their crispness, but they could be kept warm for a short while. Serve either as a first course accompanied with Lime Pickle and/or Mango Chutney or as one of the vegetable options in a mixed Indian style menu.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Onion Bhajis
(Makes about 16)

250g gram flour/besan/chick pea flour
1tsp chilli powder (mild/medium/hot, depending on taste
1tsp ground turmeric
1tbsp crushed coriander seeds
3 large onions, chopped fairly finely
6 curry leaves, fresh if possible
Sunflower oil for frying (deep or shallow)
Salt
Chopped fresh coriander to serve, if available.

1. Mix the gram flour, chilli powder, turmeric, coriander seeds and a pinch of salt together in a bowl.

2. Add water to make a thick batter, which will hold the onion together.

3. Stir in the onions and curry leaves. If necessary add a little more flour.

4. Form the mixture into balls, using a little flour on the hands and surface to stop them sticking too much. Put them in the fridge to chill for at least 10minutes.

5. Shallow fry in sunflower oil until golden brown.

6. Serve garnished with some chopped fresh coriander if available and Lime Pickle and/or Mango chutney for a first course.

Read Full Post »

Masoor Dhal – Red Lentil Dhal

Dhal, or Dal (or sometimes Dahl or Daal!), is simply the Indian word for lentils and this recipe is one the simplest I know.  It is one of the standard dishes I make as part of an Indian meal, whether alongside rice or a bread with a curry for the family or as part of a multi-dish meal for a group of friends.  It is quick and easy to make, warming and flavoursome without being hot.  I have listed it as spicy, but it does not have to be very: the heat and flavour being adjusted according to personal taste.

The original recipe for Masoor Dhal came from a book I bought many years ago in a shot that was selling remaindered books. India is just one country whose most popular foods and eating habits are explained and sampled in Cooking and Eating Around the World by Alison Burt.  The original recipe is called simply Dhal.  Just recently I have started to add a handful of fresh coriander towards the end of the cooking time, although it does not appear in the original recipe: mainly because we like it so much!  Such a lovely fresh flavour.  It is a particularly good idea to add fresh coriander to the Dhal if you are adding very little of it, or none at all, elsewhere on the menu.  The asaphoetida aids digestion, but can be left out if not available.  I have also given instructions below for turning this lentil side dish into a main course vegetarian dish.  This can be made earlier in the day and reheated, with the coriander added just before serving.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Masoor Dhal – Red Lentil Dhal
(Serves 2-3 – if one dish among many then this quantity will serve 3-4)

15g butter
1 tsp sunflower oil
1 medium onion, finely chopped
small clove garlic, crushed
115g/4ozs red lentils (masoor dhal)
½pint/10fl ozs/200ml water
½tsp salt
pinch of ground chilli – adjust according to personal taste
pinch of ground ginger – adjust according to personal taste
pinch of ground turmeric (haldi)
pinch of asafoetida (optional)
handful of chopped fresh coriander, reserving one leaf for decoration if you wish

1.  Heat the butter and oil together in a small saucepan and cook the onion and garlic gently together until soft but not browned.

2.  Pick the lentils over removing any stray stones or twigs, rinse and add to the pan along with the water and salt.

3.  Add the spices, which can be adjusted according to personal taste.  I prefer to keep this dish rather bland, tasting of onion rather than highly spiced as I find it complements the spicier dishes it accompanies.

4.  Bring to the boil and then reduce heat to very low.  Cook until soft and all the water has been absorbed.  This will take about 40minutes.  A little more water can be added if the misture starts to dry out before it is fully cooked.  Taste and adjust seasoning.  The finished dhal will be a thick puree.

5.  Just before serving stir through the fresh coriander, reserving one leaf for decoration.

6.  Serve as part of an Indian meal, with rice or an Indian bread and a meat, fish or vegetable curry plus a creamy yoghurt based raita and poppdoms (quickly cooked under a hot grill).

Vegetarian main course variation:
Vegetable Dhal with optional Egg and/or Tomato
Adding more vegetables at the same time as the spices will turn this dhal into a lentil based vegetable curry.  The amounts of spices can be adjusted to give a stronger flavour: in particular increasing the chilli and ginger powders to taste.  Added during the last 5-10 minutes, quartered fresh tomatoes are a particularly good addition and halved hard boiled eggs can also be added during the last five minutes of cooking, not long before the coriander.

Read Full Post »

Spiced Chick Pea & Tomato Soup

The spices used in this dish can be found across North Africa, well into Asia and beyond, so this is a dish which crosses cultures.   Add a little less liquid and some chicken or lamb plus pickled lemons and/or olives and/or dried fruit and the flavours easily make it North African or Middle Eastern style food.  If the liquid, apart from the tomato juice, was not added at all it would equally well be at home as a side dish at an Indian style meal. I expect, with further tweaking, it would also fit into other cultures.  Here, however, it is simply served as a warming and filling soup and is almost a meal in itself.

I am not sure why I had not seen this recipe before but it was brought to my attention by a post from LoubyLou, on the ‘Nigella’ forum, hunting for a long lost favourite Sarah Brown recipe (sadly the forum and all its useful shared information and forummers recipes are no longer in existence, at least in the same format).  I own four Sarah Brown books and I found what I think is the same recipe in the book Sainsbury’s Healthy Eating Cookbooks: Beans, Nuts & Lentils.  I just had to try it out and sure enough it was lovely.  We really liked the pronounced ginger flavour (I may have overdone it a bit) but it was a bit spicy for my daughter who added a little yoghurt and then loved it too.  The method below is almost as in the book, but halving the ginger which is actually, rather than the chilli powder, the main source of heat.  Double the amount below for a spicier soup.  It is always good to add fresh coriander if available, reserving a leaf or two to garnish.  I did feel the quantity was rather scant to serve 4 unless you only plan to serve a small bowlful: as a lunch dish it needs extending, possibly by doubling.  This is a chunky rather than smooth soup, with the chick peas as the largest pieces, so chop the onion finely.  The original recipe suggests using dried chick peas as an alternative: 3ozs (75g) dried peas yield around 6ozs (150g) cooked peas.  I find it easier to open a tin, especially as they have become so inexpensive to buy, but for those on a budget I am sure that dried peas would still be cheaper.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Spiced Chick Pea & Tomato Soup
(Serves 3/4)

2tsp/10ml olive oil
1 onion, peeled and finely chopped
2 cloves garlic, crushed
1tbsp/15ml ground almonds
2tsp/10ml garam masala
½tsp chilli powder
1tsp/5ml ground coriander
1tsp/5ml turmeric
½tsp/2.5ml grated fresh root ginger
14oz/400g tin of plum tomatoes, pureed
14oz/400g tin chick peas (see above for using dried peas)
½pint of vegetable stock, possibly a little more
Salt & pepper
A handful of chopped fresh coriander, if available, reserving a few leaves to garnish.
A spoonful of yoghurt (optional)

1.  Heat the oil in a saucepan and gently fry the onion until soft, but do not let it brown.  Add the garlic and ginger and cook gently for a further 2 or 3 minutes.

2.  Mix the ground almonds and the spice powders with a little water to make a paste.  Add the paste to the onion/garlic/ginger mixture and cook for 2 or 3 minutes.

3.  Stir in the finely chopped tomatoes, chick peas and stock.  If the chick peas are tinned in water then this can be added as part of the stock, even if it is slightly salted.  (The seasonings can be adjusted later.)  If using home cooked peas then the unsalted cooking liquid can be used as part of the stock.

4.  Bring to the boil, then reduce heat and simmer for 30-40 minutes to enable the flavours to develop.  Top up with a little more water as necessary.  Check seasoning and stir through all but the reserved fresh coriander just before serving.

5.  Garnish with a sprig of fresh coriander and serve with crusty bread or alternatively with soft or toasted pitta or a similar flat bread.

Read Full Post »

Thai Style Pumpkin Soup

The most complicated and time consuming part of this recipe was preparing the pumpkin.  I am sure there must be an easier method but I have to say I found it hard work.  I got stuck in with a very sharp knife and my potato peeler and finally managed to remove all the tough outer skin.  So be warned: sharp implements are essential and leave yourself enough time! … but I would definitely do it again.  I love pumpkin seeds and was pleased to hear that I could roast the pumpkin seeds in a little oil and salt for a tasty treat.  However, I was less than pleased with the result which was very rough and not particularly pleasant.  Not sure what I did wrong but unless I get different instructions I won’t be trying it again.

This recipe came from the Channel 4 series 4 Ingredients, with Kim McCosker and Rachael Bermingham and published on food page of the magazine which comes with the Daily Mirror each weekend.  I have adapted it very slightly, with an onion for added flavour (suppose that makes it 5 Ingredients: never mind!)  The original recipe is available on the UKTV Food site, called Thai Pumpkin Soup.  My pumpkin was 3lb, so larger than the 2lb recommended, but I used the same amount of red thai paste. I was glad I did not increase the amount pro rata as it was plenty hot enough. I also used part of a creamed coconut block dissolved in water, probably less than the original making it less rich.  (I assume the original used a can of creamed coconut.)  I have halved the original amount of paste in the method below, but if you like it hotter then add more.  I also added chopped coriander to the soup as well as using to garnish.  This can, of course, be made in advance, but add the coriander just before you serve. 

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Thai Style Pumpkin Soup
(Serves 4)

1 medium sized onion
1kg/2lb Pumpkin or Butternut Squash
1 tbsp Thai Red Curry Paste
50g creamed coconut (sold in 200g blocks)
Fresh coriander
Salt & pepper

1.  Peel and chop the onion.  Using a very sharp knife and potato peeler if necessary, completely remove all the peel from the pumpkin or squash.  Quarter, scoop out the seeds and cut into chunks. 

2.  Gently cook the onion and pumpkin with the red curry paste until it starts to brown and stick to the saucepan.

3.  Grate the creamed coconut, dissolve it in a little boiling water (it may not dissolve completely but that does not matter) and immediately add it to the pan.  Stir well removing all the browned mixture from the bottom of the pan.  Add more water until the mixture is completely covered and bring to boil.

4.  Turn down the heat and simmer until the pumpkin is soft.

4. Transfer the mixture to a liquidiser and puree until smooth and return to the saucepan.  Reheat and check seasoning.  Reserving a little to garnish, stir in the chopped coriander just prior to serving.

6.   Add a little more fresh coriander to garnish. Serve with crisp toast or crusty bread.

Read Full Post »

Gingered Very Veggie Soup

This is a lovely quick soup using any root vegetables and a great way to use up the odd one or two lurking in the bottom of the fridge. It is simple too, especially if you are using leftover vegetables, though I would rather spend a little longer and use freshly cooked. We rarely have leftover veggies anyway.  The addition of ginger makes the soup extra warming, but this can be adjusted to suit personal taste. I have made this more than once, the root vegetables being a selection from potato, carrot, parsnip, swede, sweet potato (though usually not all at the same time, which makes it a bit different each time I make it) – I’m not sure I would use beetroot, but it might be worth a try.  The colour would certainly be interesting!

The instructions came from a Winter 2009 free recipe card from Sainsbury’s supermarket and was originally called Very Veggie Soup, one from a series called Love your Leftovers.  I felt the word ginger needed to be included in the title and would reflect our taste for a fairly strong gingery flavour: the amount given below being for a medium flavoured soup.  I have heard it referred to as a ‘thumb’ of ginger, which I think is an apt description, though it must depend on hand size.  Fresh (or frozen) root ginger is preferable but I suppose ground ginger could be substituted.   Add ¼ pint/125ml/10fl ozs milk, single or soured cream for Cream of Gingered Very Veggie Soup.  The quantity given below for root vegetables is approximate, being the amount I used, as no weight was given in the original recipe.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Gingered Very Veggie Soup
(Serves 4)

1½lb/750g mixed root vegetables, chopped small, leftover or freshly cooked
½pint/250ml/10fl ozs boiling water
½ vegetable stock cube
½ tin sweetcorn (full tin = 325g) , drained (remainder can be frozen)
1inch/2.5cm piece root ginger, peeled and grated (easy to grate while still almost frozen)
Salt & black pepper

1.  Cut the vegetables fairly small to help them cook quickly and cook in 1pt boiling water.  After 10-15 minutes when they are soft strain off and keep the liquid and place them in a liquidiser.
Alternatively
Place the leftover vegetables directly in the liquidiser.

2.  Add the drained sweetcorn and grated ginger to the liquidiser.

3.  Mix the stock cube with ½pint boiling water or with the vegetable cooking liquid made up to ½pint.  Add about half of this to the liquidiser. 

4.  Blend the ingredients until they are smooth and return to the pan.  Use the remaining stock in to help rinse out the liquidiser so all the soup and stock goes into the pan.  Two rinses should be enough.  Add a little more water if necessary but be careful not to add too much.

5.  Reheat soup to piping hot, stirring well.  Check seasoning.  Be sparing with the pepper until the strength of ginger flavour has been checked.  The pepper garnish may be enough.

6.  Serve garnished with a sprig of parsley, some ground black pepper and crisp hot toast, buttered if you wish.

Read Full Post »