Cooking spree...
I have had an unusually productive weekend, trying to organise as much as possible for Christmas... our next few weekends are tied up, so I have been feeling a bit stressed. My mental 'to do' list gets longer and longer. The cure is work: and lots of it. So I worked super-hard on Saturday. As well as freezing some cute puffs (below) I managed to make a huge pan of soup for the week and even wrote for a couple of hours and cleaned the house. (I was on my own - husband was called in to the hospital - and I am always more efficient when it's just me!)
Then - after a trip to the farm shop on Sunday - I even got our Christmas cake baked and stored. I used Nigella's Chocolate Fruit Cake recipe, which turned out really beautifully - rich and full of that gorgeous Christmas-baking scent. I am going to try making a delicately vanilla-flavoured marzipan to go on top, and if I find time to order metallic gold lustre... all will be perfect!
It has made me feel a bit too smug and complacent this morning, though. I am trying to kick-start the day but I still have this all-wrapped-up feeling. And I have soooo much left to do, and everything is soooooo not all-wrapped-up. Not in the slightest.
We did have a yummy butternut squash and spinach tart on Saturday, which I might write up, but, I mainly wanted to post this really lovely soup recipe. Will be eating it with seedy brown bread later tonight. It's not very strongly flavoured, but quite simple and warming. Also a great source of protein and see-in-the-dark vitamins!
SPICY CARROT AND RED LENTIL SOUP
400g carrots, washed and chopped
2 onions, chopped
4oz (4 heaped tbsp) red lentils
1tbsp curry paste (from a jar)
2 cloves garlic, chopped
1" ginger, chopped, if available
1-2 pints Marigold vegetable stock
Gently soften the onions, ginger and garlic in the curry paste, with a lid on, in a large casserole. After about 5 minutes add the carrots, without stirring, and replace the lid. Leave to sweat for another 10 minutes, then stir well. Finally tip in the lentils (no need to rinse) and stock, season gently, and replace the lid (leaving a gap). Simmer for at least 20 minutes, then put the lid on properly and leave to cool slowly in the pan. When you're ready, blend thoroughly, and serve with a sprinkle of chopped coriander - or toasted almonds - and warm bread.
Showing posts with label carrots. Show all posts
Showing posts with label carrots. Show all posts
Monday, November 19, 2007
Monday, January 08, 2007
HUNGARIAN STEW WITH DUMPLINGS
We think of stew as very British, but it's also eaten a lot in Eastern Europe. When we went to Prague last year, there were lots of beef goulashes and dumplings on the menus (along with soured-cream heart-attack pancakes for vegetarians). And don't start me on the cocktails. Anyhow, seems like we're not the only nation to seek comfort in stew at this time of year.
Last week we were invited for dinner next-door, to the promise of "vegetable stew". Made with potatoes, tomatoes, soy sauce, good stock, carrots and peppers, and served with dumplings, it was plate-clearing good. I didn't have the recipe, but I took it into my head to try it - and I also had a goulash recipe floating around, so I decided to combine the two, and make a goulash stew with sour-cream dumplings.
Don't you love the word dumpling? That's enough of a reason to make this.
THE STEW
1tbsp olive oil
1 onion, sliced
1 clove garlic, chopped finely
1 parsnip, peeled and chopped
Handful of mushrooms, halved
1 medium potato, peeled and chopped
2 carrots, peeled and chopped
0.5 red pepper, chopped
0.5tbsp plain flour
0.5 tin tomatoes, chopped (I do this in the tin with a knife!)
1tsp smoked paprika
Vegetable stock (enough to cover)
Salt and pepper
THE DUMPLINGS
4oz self-raising flour
2oz grated vegetable suet (sold as TREX)
1 tbsp sour cream
Up to 2tbsp water
1tbsp chopped chives (optional)
Salt and pepper
For the stew: soften the onion in the olive oil, and add the rest of the chopped veg. Cover, turn down the heat, and allow everything to soften for about 10 minutes. Stir in 0.5tbsp flour and stir until it's all gone. Now add the paprika, and stir through. After a minute, pour in the chopped tomatoes and cover with vegetable stock. Replace the lid and simmer for about 15 minutes.
Make the dumplings: Combine the flour and grated suet. Season and add the chives, if using. Combine the cream and water in a cup, then gradually stir it in, stopping when the dough is soft and pliable. Shape into 6 dumplings, and put them on the surface of the stew. Replace the lid and simmer for another 20 minutes, then check a dumpling for doneness.
Dish up into deep bowls and eat with crusty bread.
We think of stew as very British, but it's also eaten a lot in Eastern Europe. When we went to Prague last year, there were lots of beef goulashes and dumplings on the menus (along with soured-cream heart-attack pancakes for vegetarians). And don't start me on the cocktails. Anyhow, seems like we're not the only nation to seek comfort in stew at this time of year.
Last week we were invited for dinner next-door, to the promise of "vegetable stew". Made with potatoes, tomatoes, soy sauce, good stock, carrots and peppers, and served with dumplings, it was plate-clearing good. I didn't have the recipe, but I took it into my head to try it - and I also had a goulash recipe floating around, so I decided to combine the two, and make a goulash stew with sour-cream dumplings.
Don't you love the word dumpling? That's enough of a reason to make this.
THE STEW
1tbsp olive oil
1 onion, sliced
1 clove garlic, chopped finely
1 parsnip, peeled and chopped
Handful of mushrooms, halved
1 medium potato, peeled and chopped
2 carrots, peeled and chopped
0.5 red pepper, chopped
0.5tbsp plain flour
0.5 tin tomatoes, chopped (I do this in the tin with a knife!)
1tsp smoked paprika
Vegetable stock (enough to cover)
Salt and pepper
THE DUMPLINGS
4oz self-raising flour
2oz grated vegetable suet (sold as TREX)
1 tbsp sour cream
Up to 2tbsp water
1tbsp chopped chives (optional)
Salt and pepper
For the stew: soften the onion in the olive oil, and add the rest of the chopped veg. Cover, turn down the heat, and allow everything to soften for about 10 minutes. Stir in 0.5tbsp flour and stir until it's all gone. Now add the paprika, and stir through. After a minute, pour in the chopped tomatoes and cover with vegetable stock. Replace the lid and simmer for about 15 minutes.
Make the dumplings: Combine the flour and grated suet. Season and add the chives, if using. Combine the cream and water in a cup, then gradually stir it in, stopping when the dough is soft and pliable. Shape into 6 dumplings, and put them on the surface of the stew. Replace the lid and simmer for another 20 minutes, then check a dumpling for doneness.
Dish up into deep bowls and eat with crusty bread.
Friday, September 22, 2006
CHOW MEIN
with carrot, cashew and tofu
2 carrots, sliced into batons
2 courgettes, sliced into batons
1 block tofu, diced
Handful cashew nuts
Groundnut oil (1tbsp)
Stir-fry the above in order of cooking time: start with the tofu and fry until starting to brown. Add the cashews and vegetables, and continue cooking until lightly crunchy.
Meanwhile, boil two portions of thick egg noodles. Set aside.
For the Sauce:
1.5tbsp soy sauce
1tsp tomato puree
1tsp sesame oil
2tbsp vegetable stock
0.5tbsp white wine vinegar
1tsp sugar
2 cloves garlic, crushed
Mix together and pour over the vegetables in the pan. Add the noodles and heat through. Serve!
with carrot, cashew and tofu
2 carrots, sliced into batons
2 courgettes, sliced into batons
1 block tofu, diced
Handful cashew nuts
Groundnut oil (1tbsp)
Stir-fry the above in order of cooking time: start with the tofu and fry until starting to brown. Add the cashews and vegetables, and continue cooking until lightly crunchy.
Meanwhile, boil two portions of thick egg noodles. Set aside.
For the Sauce:
1.5tbsp soy sauce
1tsp tomato puree
1tsp sesame oil
2tbsp vegetable stock
0.5tbsp white wine vinegar
1tsp sugar
2 cloves garlic, crushed
Mix together and pour over the vegetables in the pan. Add the noodles and heat through. Serve!
Friday, March 31, 2006
FRANKFURTER SOUP
This is one of Nigella's recipes. She is always good with comfort-food: the filling, lusciously stodgy sort. Her sour cream chocolate cake is seriously hardcore, and don't get me started on her easy danish pastry, heart-shaped raspberry cakes and piled-high pies.
So we like Nigella. This is her New Year's Day soup from 'Feast'. She says this is great hangover food. The soup is also very nice without the frankfurters: thick, golden and warming.
She uses yellow split peas, but forgot to mention that they need to be soaked overnight. So I substituted red lentils, which turn goldy anyway.
GOLDEN LENTIL AND FRANKFURTER SOUP
serves 2-3
1 carrot, peeled and chopped
1 stick celery, washed and chopped
1 large onion, peeled and chopped
1 clove garlic, chopped finely
2 handfuls red lentils
2pts vegetable stock made with Marigold Bouillon
1 bay leaf
Salt and pepper
3-4 vegetarian frankfurters
Soften the chopped veg in a tbsp olive oil for ten minutes until soft but not brown. Add the lentils and stir until they are glossy. Pour in the stock and add the bay leaf, bring to the boil and simmer for 30 mins. Blend until smooth. Season to taste.
Boil or microwave the frankfurters as per packet instructions. Chop into diagonal pieces and add to the soup.
Serve with crusty bread.
This is one of Nigella's recipes. She is always good with comfort-food: the filling, lusciously stodgy sort. Her sour cream chocolate cake is seriously hardcore, and don't get me started on her easy danish pastry, heart-shaped raspberry cakes and piled-high pies.
So we like Nigella. This is her New Year's Day soup from 'Feast'. She says this is great hangover food. The soup is also very nice without the frankfurters: thick, golden and warming.
She uses yellow split peas, but forgot to mention that they need to be soaked overnight. So I substituted red lentils, which turn goldy anyway.
GOLDEN LENTIL AND FRANKFURTER SOUP
serves 2-3
1 carrot, peeled and chopped
1 stick celery, washed and chopped
1 large onion, peeled and chopped
1 clove garlic, chopped finely
2 handfuls red lentils
2pts vegetable stock made with Marigold Bouillon
1 bay leaf
Salt and pepper
3-4 vegetarian frankfurters
Soften the chopped veg in a tbsp olive oil for ten minutes until soft but not brown. Add the lentils and stir until they are glossy. Pour in the stock and add the bay leaf, bring to the boil and simmer for 30 mins. Blend until smooth. Season to taste.
Boil or microwave the frankfurters as per packet instructions. Chop into diagonal pieces and add to the soup.
Serve with crusty bread.
Monday, March 13, 2006
THE GENIUS OF KEN HOM
Peppers are obligatory for a stir-fry, if you ask me. Carrots and cabbage are very well, but a stir-fry should appeal to the eye as well as the palate, which doesn't really make them suitable for winter. (I wonder why our winter vegetables are all similar colours?) Anyway, we managed to get some peppers from Sainsburys last week and have been making the most of them: sweet and sour vegetables on Friday, a couple of Indian dishes on Sunday.
The page in my Ken Hom book with this recipe is covered in splashes. We eat it a lot. It's great with tofu (fry before adding the veg, as it takes longer).
KEN HOM'S SWEET 'N' SOUR VEGETABLES
(serve with egg-fried rice for protein!)
Mixed vegetables, enough for two from the following: carrot strips, broccoli florets, shredded cabbage, sliced peppers, bamboo shoots.
Cashew Nuts, toasted
Tsp Sesame Oil
Groundnut Oil for frying
Sauce:
2 cloves garlic, crushed
2tbsp tomato puree
1tbsp white wine or cider vinegar
2tbsp dry sherry (or martini!)
1tbsp soy sauce
1tbsp sugar
100ml vegetable stock
NB: I use a dessertspoon instead of tbsp, to reduce the quantities.
Combine the sauce ingredients in a cup. Heat the oil and stir-fry the veg, keeping it crunchy. Pour on sauce. Sizzle for a minute until the sauce is desired consistency. Serve, garnished with toasted cashews.
Sunday's Chana Massala (chickpeas) and Spicy Potatoes were more of an improvised event.
CHANA MASSALA starts with a few cloves, bay leaves, cardamom pods and cumin seeds being toasted in a pan; next add a paste of onion, garlic, chilli, 1 tomato, 2tsp tomato puree, 2tsp dried pomegranate seeds, and fry for a few minutes. Stir in chickpeas with 1tbsp cooking water, lemon juice, garam masala and fresh coriander to taste. This is best eaten at a temperature closer to body temp than boiling.
SPICY POTATOES was even more spontaneous, consisting of 1tsp mustard seeds, green chilli, half a green pepper, two cloves of garlic - finely chopped and gently fried - then some cubed, steamed potatoes, 0.5tsp turmeric, 1tsp coriander, 0.25tsp asaefotida, and salt and lemon juice to taste.
Peppers are obligatory for a stir-fry, if you ask me. Carrots and cabbage are very well, but a stir-fry should appeal to the eye as well as the palate, which doesn't really make them suitable for winter. (I wonder why our winter vegetables are all similar colours?) Anyway, we managed to get some peppers from Sainsburys last week and have been making the most of them: sweet and sour vegetables on Friday, a couple of Indian dishes on Sunday.
The page in my Ken Hom book with this recipe is covered in splashes. We eat it a lot. It's great with tofu (fry before adding the veg, as it takes longer).
KEN HOM'S SWEET 'N' SOUR VEGETABLES
(serve with egg-fried rice for protein!)
Mixed vegetables, enough for two from the following: carrot strips, broccoli florets, shredded cabbage, sliced peppers, bamboo shoots.
Cashew Nuts, toasted
Tsp Sesame Oil
Groundnut Oil for frying
Sauce:
2 cloves garlic, crushed
2tbsp tomato puree
1tbsp white wine or cider vinegar
2tbsp dry sherry (or martini!)
1tbsp soy sauce
1tbsp sugar
100ml vegetable stock
NB: I use a dessertspoon instead of tbsp, to reduce the quantities.
Combine the sauce ingredients in a cup. Heat the oil and stir-fry the veg, keeping it crunchy. Pour on sauce. Sizzle for a minute until the sauce is desired consistency. Serve, garnished with toasted cashews.
Sunday's Chana Massala (chickpeas) and Spicy Potatoes were more of an improvised event.
CHANA MASSALA starts with a few cloves, bay leaves, cardamom pods and cumin seeds being toasted in a pan; next add a paste of onion, garlic, chilli, 1 tomato, 2tsp tomato puree, 2tsp dried pomegranate seeds, and fry for a few minutes. Stir in chickpeas with 1tbsp cooking water, lemon juice, garam masala and fresh coriander to taste. This is best eaten at a temperature closer to body temp than boiling.
SPICY POTATOES was even more spontaneous, consisting of 1tsp mustard seeds, green chilli, half a green pepper, two cloves of garlic - finely chopped and gently fried - then some cubed, steamed potatoes, 0.5tsp turmeric, 1tsp coriander, 0.25tsp asaefotida, and salt and lemon juice to taste.
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