This is a great, packed with vitamins and full of flavour soup. It’s so easy to make too. Please read below for my version of the classic. 😉
Ingredients for 4 to 6 people:
- 1 celery stick
- 1 onion
- 2 garlic cloves
- 1 small parsnips
- 5-6 bigger carrots
- small bunch of fresh coriander
- 1 tsp crushed coriander seeds
- 1 tsp turmeric
- salt and pepper to taste
- 1 tbsp olive oil
- Prepare all vegetables apart from the fresh coriander by peeling and roughly chopping them.
- Put all prepared veg in a large pan, add the olive oil and a bit of water, cover and gently sautee them for up to 5 minutes.
- Season, add the spices, cover with boiling water about 1-2 inches above the veg (depends how thick you want the soup) and bring to the boil.
- Reduce the heat so it’s just simmering gently, cover and cook for 30 minuted or until the carrots feel soft.
- Chop the fresh coriander, add to the soup, take off the heat and check the seasoning. Let the soup cool and blend until smooth. You can do it up to 12 hours in advance and store in the fridge or sere it straight way.
- To serve: warm the soup through and optionally serve with warm crusty bread. You can swirl a spoon of creme fraiche in each bowl if you want a bit of creaminess but I like it as it is.
I love this soup, it’s so easy to make and full of good flavours. It’s also a great way to use up any leftover chicken. You can do it with prawns or beef instead and the soup can also be as hot or fresh as you want it, just add extra chillies! 😉
Ingredients for 4 people:
- 2 cooked and shredded chicken breasts (or leftover chicken from a roast)
- 1 handful each of frozen sweetcorn, green beans and any other veggies you fancy
- 2 red birds eye chillies (use less and deseed them if don’t like heat) finely chopped
- 3 garlic cloves finely chopped
- 2 inch peace of ginger finely chopped
- 2 small shallots finely chopped
- 1handfull of fresh spinach
- small bunch of coriander chopped
- 2 spring onions finely sliced
- 1 liter of chicken stock (or more if you like a lot of liquid)
- 1 tsp Thai 7 spice
- 1 tsp turmeric
- juice of 1 lime
- 1-2 dry kafir-lime leaves
- 1 tsp Fish Sauce
- 1 tsp sugar
- 1 star anise
- 4 nests of dry rice noodles prepared acosding to package instructions(or any other noodles you fancy enough for four people)
- salt and pepper to taste
- Put all the ingredients appart from a handful of the chopped coriander and the spring onions in a large pan and bring up to boil.
- Simmer for 10-15 minutes.
- Taste and adjust the seasoning.
- Take off the heat and serve in bowls topped with fresh coriander and the spring onions.
I have been experimenting with breads for a few months now and am really enjoying it, especially when it works!
This recipe is based on a recipe from Paul Hollywood’s Book “How to bake” but I have changed everything apart from the basic ingredients. I also use a bread maker for the kneading to make it easier, but if you haven’t got one just do it manually.
Ingredients for 1 loaf:
- 400g strong white flour
- 100g strong wholemeal flour
- 10g yeast
- 10g salt
- 30g butter
- 300ml ale
- a splash of olive oil
- Optionally- seeds and oats
- If you have a bread-maker put all the wet ingredients in the bottom of the bread pan, followed by the dry ingredients apart from the seeds and oats if you are using any, and set on the dough setting.
- Once the cycle is done and the dough has risen at least twice the size take it out the pan onto a floured surface and knock it back. At this point I added some seeds and incorporated them into the dough. Shape the dough into a loaf, put it in a baking tin and optionally sprinkle with oats on top for an extra crunch.
- Cover the bread with a cloth/ carrier bag/ bowl ( anything that has room to expand, and set aside to rise for the second time. It needs to at least double in size again, this will take 1-2 hours depending on the air temperature.
- Preheat the oven to 230C.
- Once the bread has risen again slash it across with a sharp knife, Brush it with cold water and it’s ready to bake.
- Now, to set the steamy oven for the crust- sprinkle/spray the oven walls and bottom with water and quickly shut the door, do this again until you create steam.
- Put the bread in the preheated steamy oven and bake for 40 minutes or until ready. Try not to open the oven whilst baking, but keep an eye through the glass and if you think the bread is burning reduce the heat.
- Take the bread out and leave it to completely cool before serving.
I’ve never had an Indian style fish curry before and always wanted to try it, so yesterday after strolling through a few recipes for fish curries I made this one up and it was amazing. It’s hard to assign it to a particular curry category, but I’d say South Indian, Goan style meets Thai Green Curry. The sauce is really fresh and fragrant and compliments the fish really well. It’s very quick and easy to do as well, only takes about 30 minutes. I served it with a salad and boiled basmati rice. I hope you enjoy it 😉
Have you ever read the ingredients on a jar of mayonnaise? Especially the low-fat ones? There’s emulsifiers, potato starch and all sorts of stuff that doesn’t normally exist in a standard mayo recipe. Plus most of the time you don’t know what oil is used in it. So I decided to finally start doing my own.It’s so easy to make it and it tastes so much better than the shop bought one… 😉 Continue reading
I love chocolate and this by far is my favourite chocolate cake. It works a treat! 😉
This is an amazing dish, my husband cooked for me a couple of weeks ago. The recipe is courtesy of Rick Stein and is taken from the BBC website. I had to share it as I think it’s a great dish and a very easy way to prepare this classic. Continue reading
This is a very easy and quick recipe I made up a few weeks ago. The mushroom sauce works a treat! I suppose it coud be described as a lazy version of Chicken Stroganoff. If you are in a hurry and want to impress, I guarantee this is a winner 😉 Continue reading