Spiced Cauliflower Soup

This recipe came from one of our visits to India. 
Ingredients
4 Tbsps coconut oil
1 cauliflower, cut into florets 
1 clove garlic, crushed
1 Tbsp mustard seeds
10 curry leaves
3 onions, chopped
1/4 tsp cayenne pepper
750 ml vegetable stock
1 1/2 tsp cider vinegar
3 tsp garam masala
Pinch of salt and pepper to taste
Toasted cumin seeds, to serve
Torn coriander leaves, to serve
Method
Preheat the oven to 200C.
Pour 2 Tbsps of coconut oil onto an oven tray. Toss the cauliflower florets, garam masala and garlic on the tray, then sprinkle with salt and pepper. Roast for 25 minutes until the cauliflower is golden.
Allow to cool.
Heat the remaining coconut oil in a large saucepan. Add the mustard seeds and curry leaves and cook for 1 minute. Add the onion and cook for 4 minutes until softened. Add garam masala, cayenne and two-thirds of the cauliflower and garlic mix. Cook for 5 minutes. Add the stock and bring to the boil. Simmer for 15 minutes.
Remove from the heat.
Blend until smooth. Stir in the cider vinegar and salt and pepper to taste.
Serves 4 people.
Ladle the soup into four bowls and top with the remainder of the cauliflower florets. sprinkle with the toasted cumin and the coriander leaves.

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Cabbage and Coconut with Noodles

Tony brought this recipe home from work and we made it for our meal but I had no noodles so we used spaghetti and it was delicious.
Ingredients

2 Cabbages, shredded (300g)
2 tins coconut cream
2 cm piece of fresh ginger, peeled and grated
4 cloves garlic, peeled and sliced
3 Tbsp. olive oil
2 large onions, peeled and finely sliced
3 limes
2 tsp turmeric
2 tsp coriander seeds
1 tsp black peppercorns
parsley, a handful chopped
400 g noodles
Method
Grind the peppercorns, coriander seeds and turmeric together. Toast them for 30 seconds in a dry pan. Finely grate the zest off two limes and squeeze them all. Add the zest and juice to the spices.
Cook the noodles according to the instructions on the packet. Drain and set aside.
Heat the olive oil in a pan and cook the onions until golden. Stir in the garlic and ginger. Cook for another two minutes then stir in the spice paste.
Pour in the coconut milk and bring to the boil.
Shred the cabbage finely into ribbons. Stir into the hot sauce, they will soften in the heat of the sauce.
Stir in the parsley saving some to decorate.
Into four large bowls divide the noodles. Cover with the coconut and cabbage sauce and decorated with parsley.
Serves 4 people.
Served in smaller helpings this will serve 8 people as a starter or halve the ingredients for 4 people as a starter.

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Turnips and Orange Sauce

A recipe of my dear late Mother in Law’s, a wonderful woman and a good cook.
Ingredients

1 kg young turnips, peeled and quartered
2 oranges
250 ml vegetable stock
salt and pepper to taste
Method
Coarsely grate the rind from the oranges and squeeze the oranges.
Put the orange juice in a saucepan with the turnips. Add the vegetable stock to cover the turnips. Season with the salt and pepper. Cover and simmer gentle for 30 minutes.
Reserve the liquid as you drain the turnips.
Place the turnips in a warm dish.
Put the liquid in a small pan and boil until reduced by half.
Sprinkle the grated orange rind over the turnips and pour over the orange sauce.
Serve hot.
This is a good accompanying dish and will serve 4 to 6 people.

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Vegetable Curry Recipe

Tony sent me this recipe from work.
Ingredients

2 Tbsp. olive oil
1 large onion, peeled and diced
4 cloves garlic, crushed
3 cm ginger, grated
1 Tbsp. ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp cayenne
1 Tbsp. tomato paste
300 ml vegetable stock
1 tin coconut cream
1 tsp cinnamon
salt and pepper to taste
1/2 cauliflower and 1/2 broccoli head, chopped into florets
3 medium sweet potatoes, diced ( or 6 potatoes )
2 tomatoes, chopped
150 gm frozen peas
250 gm packet spinach
1 lime, zest and juice
2 Tbsp. fresh parsley, chopped
Basmati rice to serve
Method
In a large pan heat the olive oil and add the onion. Cook for 2 minutes until golden. Add the garlic and ginger and cook for 1 minute. Add the coriander, cumin, turmeric and cayenne. Stir for 1 minute. Add the tomato paste and stir until the spices are evenly distributed.
Add the vegetable stock, coconut cream and cinnamon plus salt and pepper to taste. Bring to the boil.
Add the cauliflower, broccoli, potatoes, tomatoes and peas. Bring back to the boil.
Cover the pan and simmer for 20 minutes until the vegetables are tender.
Stir in the lime juice and zest and cook for 3 minutes.
Stir in the spinach and cook for 2 minutes.
Serve over rice and garnish with the parsley.
Serves 4 people.

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Corn Cob with Chilli Coconut Butter

Another enjoyable recipe from Peter our friend in Spain.
I used red chilli because we have an abundance in the garden.

Ingredients

1 Lt vegetable stock
6 corn cobs, husks removed
1 tin coconut cream
2 limes, zest and juice
1 green chilli, remove pith and seeds and finely chop
25g vegan margarine
salt and pepper to taste
Topping
100g desiccated coconut
100g crispy shallots, found in Asian section of the supermarket or Asian shops
10g coriander, finely chopped
10g parsley, finely chopped
Method
Place the corn cobs in the boiling stock and cook for 5 minutes. Leave them in the stock to cool.
Drain, then place in a hot frying pan over the heat and char on all sides.
In a small pan place the coconut cream, lime juice and chillies. Season and bring to the boil.
Take the pan off the heat and stir in the margarine.
Topping, coconut mix,
Toast the coconut carefully until golden brown. It burns quickly.
Place in a bowl with the shallots and herbs and season to taste.
Serve by spooning a little coconut cream over each cob and sprinkling with the coconut mix and lime zest.
Serves 6 people.


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Mango Chow

This recipe was in a letter from Peter to my husband. Sadly too late for our mango season. It is an accompanying savory dish.
Ingredients
1 mango, peeled and diced
2 spring onions, finely chopped
1 large red or green chilli, remove seeds and pith and finely chop
4 Tbsp. of freshly chopped parsley or coriander
2 limes, zest and juice
2 Tsp olive oil
salt and pepper to taste
Method
Combine all the ingredients in a bowl.
This dish can be served as an accompaniment to most main dishes or salads, used as a dip or an Hors-d’oeuvre on biscuits.

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Chickpea and Mango Curry

This is a meal we first had in Africa. I made it at the weekend using the last mango off our trees.
Ingredients

1 tin chickpeas , drained
1 mango, peeled and cubed
1 onion, chopped
1 Tbsp. olive oil
1 clove garlic, crushed
1 tsp curry powder
1 bay leaf
1/2 tsp cinnamon
2 cloves
1/2 tsp paprika
1/2 tsp ground cardamom
1/2 fresh red chilli, chopped
2 tsp tomato paste
2 tomatoes, chopped
1 tin coconut cream
Method
Heat olive oil in a frying pan and add the onion and garlic. Cook until golden brown. Add the curry powder and cook for a minute. Add all the other spices, tomato paste and the bay leaf and cook for 5 minutes, covered.
Add the chickpeas, tomatoes and coconut cream and allow to simmer, uncovered, for 20 minutes to reduce.
Add the chopped mango and cook for 5 minutes.
Serve hot over cooked rice.
This recipe served 2 people, my husband and myself. It was served over rice with a side dish of home made tzatziki.

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Beetroot, Watercress and Radish Salad with spiced seeds

A brightly coloured quick salad to serve for lunch on a hot day.
Ingredients

55 g mixed seeds
2 tsp maple syrup
1/2 tsp ground cumin
1 bunch radishes, trimmed and thinly sliced
1 bunch watercress
500 g cooked baby beetroot, thinly sliced
1/2 red onion, thinly sliced
Horseradish and Dill Dressing
60 ml extra virgin olive oil
1 tbsp. apple cider vinegar
1 tbsp. horseradish cream
1 tbsp. finely chopped dill
1/2 clove garlic, crushed
Method
Heat the oven to 180C. Line a baking tray with baking paper.
In a bowl place the seed mix, maple syrup and cumin. Season with salt and pepper to taste and mix well. Spread the seed mix on the baking tray. Bake for 10 minutes until the seeds are golden. Allow to cool.
Horseradish and Dill Dressing:
In a bowl whisk together the oil, vinegar, horseradish cream. dill and watercress. Season to taste.
On a serving platter place the radish, watercress, beetroot and onion. Drizzle over the dressing and sprinkle the spiced seeds on top.
Serves 6 people

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Green Pepper, Tomato and Chilli Salsa

This recipe was sent to me by Ben. He claims it is the best Salsa every but not for the faint hearted.
Makes 250 g and is best eaten just after it is made.

Ingredients

2 green peppers
1 cucumber
4 plum tomatoes
2 shallots, finely chopped
1 clove garlic, crushed
handful of parsley, chopped
1 chilli, deseeded and finely chopped
1 lime, grated zest and juice
4 tbsp. of olive oil
2 tbsp. red wine vinegar
sea salt and freshly ground pepper
Method
Peel, deseed and dice the peppers, cucumber and tomatoes.
In a bowl combine the shallots, peppers, cucumber, tomatoes, garlic and parsley. Add the chilli and mix together well. Season with salt and pepper to taste.
Put the lime zest and juice, oil and vinegar into a small bowl and whisk all together to make a dressing. Add to the salsa.
Toss together well and serve as soon as possible.
Eat on burritos or in wraps or with a plate of nachos.

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Grilled Cos and Asparagus Salad

A pretty green salad, good for refreshing the palette.
Ingredients

1 baby cos lettuce
180 g frozen peas
150 g sugar snap peas, trimmed
150 g snow peas, trimmed
2 bunches asparagus spears, trim the woody end
2 tbsp. olive oil
1 handful mint leaves
Lemon Dressing
60 ml extra virgin olive oil
2 tsp white wine vinegar
1/2 lemon, zest and juice
1 small clove garlic, crushed
salt and pepper
Method
Dressing: Whisk all the dressing ingredients together. Season with salt and pepper.
Cook the peas in boiling water for 1 minute. Add the sugar snaps and snow peas and cook for another minute. Refresh under cold water and drain.
Cut the sugar and snow peas in half lengthways.
Remove the outside leaves off the cos and cut into quarters, lengthways.
Drizzle the cos and asparagus with oil. Season.
Cook for 1 minute each side on a hot grill.
Cut the asparagus into thirds, diagonally.
Place all the ingredients on a serving plate and tear the mint leaves over the top for decoration.
Pour the dressing over the top.
Serves 6 people

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Pumpkin in a Parcel with Chilli Tomato Sauce

Presenting your guests with a parcel of food is unusual. It breaks the ice and acts as a talking point. It is full of Christmas colour and tasty.
Ingredients
500 g pumpkin
400 g tomatoes
4 Tbsp olive oil
8 bay leaves
8 basil leaves
Sauce
400 g cherry tomatoes
2 cloves of garlic
2 Tbsp olive oil
2 tsp red chilli paste, vary the amount according to taste
2 Tbsp white wine or cider vinegar
Salt and pepper
Method
Heat the oven to 200 C.
Cut 4 pieces of parchment paper or kitchen foil about 30 x 30 cm. Place on an oven tray.
Peel the pumpkin and cut into 2 cm pieces. Place them in a large bowl.
Roughly chop the tomatoes and add to the bowl with the bay and basil leaves. Pour over the olive oil. Add salt and pepper to taste.
Divide the mixture between the sheets on the tray. Pull the edges of the parchment together and tie with string or scrunch the edges of the tin foil together to seal.
Place in the oven and bake for 50 minutes.
Make the sauce.
Roughly chop the tomatoes. Heat the oil in a wide shallow pan. Add the tomatoes and cook until they are soft and the juices flow. Peel and slice the garlic and stir into the tomatoes. Add salt and pepper to taste.
Continue to cook stirring occasionally until it begins to thicken. Stir in the chilli paste and cook for 5 minutes. Stir in the white wine or cider vinegar.
The sauce can be served chunky or put through a blender for a smooth sauce.
Serves 4 people.
Place each parcel in a bowl. Your guests may eat it out of the paper or decant it into the bowl. Place a large bowl on the table to receive any discarded paper and bay leaves.
Remind your guests to remove the bay leaves.
Spoon or pour the sauce over the pumpkin.
The aroma when the parcels are opened is a delicious sweet scent making you feel hungry.

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