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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Chickpea Curry

We were delighted at how taste and filling this curry was and so easy to make.
Ingredients
2 tbsp olive oil
1 large onion, finely diced
4 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tbsp ground coriander
1 tsp ground cumin
1 tsp cinnamon
1 tsp ground turmeric
1/2 tsp cayenne (I didn’t have any so used chilli flakes)
1 tbsp tomato paste
200 ml vegetable stock (I made this with a tsp of yeast extract and hot water)
1  tin coconut milk
1 small sweet potato, peeled and diced
1 potato, peeled and diced
2 tomatoes, chopped
1 cup of peas
1 cup of cauliflower or broccoli florets (I used a cup of left over vegetables cut small)
1 tin chickpeas, drained
1 small lemon, zest and juice
salt and pepper to taste
to decorate – a handful of chopped chive leaves or parsley or coriander
Serve with pitta bread, naan or cooked rice
Method
Heat the oil in a saucepan and add the onion. Cook for 2 minutes until golden.
Add the garlic and ginger, stir and cook for 1 minute.
Add all the spices and stir. Add the tomato paste and stir.
Add the stock and coconut milk and bring to the boil. Allow to simmer for 10 minutes.
Add the potatoes, tomatoes and peas bring back to the boil. Simmer for 20 minutes until the potatoes are cooked. Add the other vegetables and simmer for 5 minutes.
Stir in the lemon juice and zest.
Season to taste.
Serve hot sprinkled with chive leaves.
Serves 2 people. Left over taste even better the next day.
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Mango on Toast

We used up the last of our home grown fresh mangoes for breakfast.
There were three options.
Ingredients
mangoes, peeled and sliced off the seed
bread, toasted
vegan margarine
marmalade
avocado
soy yogurt
Method
Toast a number of slices of bread.
Set the breakfast table and put all the ingredients on the table.
The family can choose to spread their toast with margarine and marmalade or avocado or yogurt. On the top place several slices of mango.
Very satisfying.
Any spread of your choice can be added, nutella, peanut butter or jam, etc. Mango is a good flavour with most spreads

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Chickpea and Tomato Soup

Arriving late home I found my husband making this Chickpea soup and the Sacco bread. It was a delicious meal, especially as I had not had to cook! We intend to make it again at the weekend when we can have a glass of wine with it. It was crying out for a good wine.

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Ingredients
1 Tbsp olive oil
2 cloves of garlic, crushed
1 onion, chopped finely
1 tsp turmeric, I used a 1 cm fresh piece peeled and sliced
1 tin chickpeas, drained and rinsed
1 tin diced tomatoes
1/2 tsp yeast extract, dissolved in one cup of hot water
1 cup of hot water
salt and pepper to taste
herbs or a sprig of rosemary to decorate
Method
Heat the oil in a saucepan over a low heat.
Add the onion and garlic and saute for 2-3 minutes, do not burn them it will alter the flavour.
Add the chickpeas, tomatoes, turmeric, yeast extract and water. Bring to the boil and simmer over a low heat for 10 minutes.
Puree the soup in a blender and ladle into bowls.
Serves 4 people.
To decorate drizzle with a little olive oil or sprinkle with chopped herbs or a sprig of rosemary.
Serve hot with the hot Sacco bread.

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Sacco

This is a French recipe which my husband made to accompany our soup.
Ingredients

1 cup chickpea flour
1 cup water
1 tsp olive oil
1/4 tsp salt
1 tsp mixed spices
Method
Stir the chickpea flour into the water and allow to stand for half an hour until the flour has absorbed the water.
Heat a large frying pan on the top of the stove and turn the grill in the oven to high.
Add the spices and salt to the chickpea batter and whisk until smooth.
Heat the olive oil in the frying pan. When hot pour in the batter and swirl the pan to cover all the bottom. This will make a large round pancake. Cook until the top produces bubbles.
Place the frying pan in the oven under the grill. Grill the top of the pancake until crispy brown.
Turn out on to a large plate and cut into eight wedges.
We had run out of mixed spices and so we sprinkled fresh chopped herbs over the pancake after cooking. It tasted delicious.
We ate it with chickpea soup, which I will blog next.
I ate the leftover wedges spread with marmalade for breakfast.
They are good with dips and spreads.

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Mango Jam

This recipe from Tony is so simple.
Ingredients
2 Kg mango, Peeled and chopped small
250 g crystallized ginger, Sliced small
1 lemon, zest cut small and lemon squeezed and chopped finely
1 3/4 Kg sugar
Method
Place all the ingredients in a pan and bring slowly to the boil. Stir until the juices have dissolved the sugar.
Cook for an hour until the jam sets, Temperature 222*C with a cooking thermometer.
Clean jam jars, I recycle my jars, and place in the oven at 180*C for 10 minutes.
Place jam in the jars and seal while hot.

Ingredients for mango jam and the cooking pot set out in my kitchen.

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Old cleaned jam jars full of mango jam ready to be labelled and a container for breakfast.

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Lime Ice Sweet

This lime ice makes a delicious accompaniment to most fruit desserts. Choose your favourite fruit or fruit in season.
Ingredients
7 limes
220g caster sugar
1/2 sweet pineapple, peeled cored and cut into 2 cm chunks
2 mangoes, peeled stoned and cut into 2 cm chunks
1 punnet strawberries, sliced
Method
Put 650ml of water in a pan over medium heat and stir in the caster sugar. Bring to simmering stirring until the sugar dissolves.
Finely grate 2 tsp lime rind (approx 2 limes). Add to the syrup.
Set aside to cool.
Squeeze 200 ml of lime juice and add to the syrup.
Strain lime mixture through a sieve into a square baking dish.
Cover and freeze for 30 minutes.
Use a fork to break up frozen edges of lime mixture. Freeze. Every 30 minutes continue to break up flaky frozen edges. Continue until flaky crystals have formed.
Meanwhile grate rind from 2 limes into a bowl. Add the pineapple chunks, mango chunks and strawberry slices and gently fold together to combine.
Divide the fruit mixture between 8 dessert bowls or glasses and serve topped with the lime ice.

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Sweetcorn, Snow Peas and Asparagus Salad

A colourful crisp salad for this hot weather.
Ingredients
half a Chinese cabbage thinly sliced
1 tin sweetcorn, drained
1 bunch of asparagus, trimmed and sliced longwise
200g snow peas, string removed and sliced longwise
1 carrot sliced into matchsticks
1 large cucumber, cut in half, deseeded and thinly sliced
1 punnet cherry tomatoes, halved or quartered
bunch of parsley or coriander leaves
bunch of mint leaves
100g unsalted peanuts, roasted and chopped
Shallot dressing
60ml soy sauce
75g caster sugar
6 limes, finely grate off the skin and squeeze out the juice
50g shallots finely chopped
Method
Make the dressing first. Whisk the soy sauce, caster sugar, lime rind and 150 ml lime juice until the sugar has dissolved. Add the shallots and salt if required. Set aside to develope the flavours.
In a large salad serving bowl combine the cabbage, sweetcorn, sliced asparagus, sliced snow peas, cucumber, tomatoes and three quarters of the parsley, mint and peanuts. Mix well.
Pour over the dressing and mix, or place the dressing in a jug and be sure it passes around with the salad for those who like to dress their own salad.
Before serving garnish with the remaining parsley, mint and peanuts.
Serves 8 people.

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