My voice is back and I have turned to Indian food

I feel better today than I have done in days!
My voice is back and my breathing is much better, though I don't plan on singing anything anytime soon (my voice sounds like I have smoked 60 cigaretts a day for 60 years).
It's finally a little warmer outside, so I took the dogs walking for an hour this afternoon. It was nice, and I think the fresh air did me good.



Back home, I decided to make Indian Pulao for dinner. This is a dish from west India, and is an easy but tasty dish of spiced rice with vegetables.
The spices used are cumin and garam masala, and you can find the vegetables in every store. It's a perfect dish for a Friday night when you want something easy and fast to put on the table.

Indian Pulao
(serves 4)

6 tbsp sunflower oil
2 tbsp cashew nuts (I used unsalted nuts)
2 carrots, peeled and finely diced
1 cup fresh or frozen green peas
3 oz fresh or frozen sweet corn (I used canned)
1 tbsp ground cumin
1 tbsp garam masala powder
2 tbsp golden raisins, chopped
salt to taste
1 cup uncooked rice (I used basmati rice)


Heat oil in a heavy pan and fry the cashew nuts until golden.
Drain and reserve.

Add vegetables and the spices to the pan. Fry for a few minutes.
Add rice and 1 1/2 cup of water. Cook until rice is done and vegetables are soft but still crisp, about 10-15 minutes.

Add cashew nuts and golden raisons and serve hot.

I ate this dish as it is, but DH - the Meat Eater - had some butter fried white fish to go with it. I'm happy to report we both liked it.

French pistou soup

When I was in southern France last fall, I heard about a vegetable soup called Pistou soup. Unfortunately, I never got to try it when I was in France, but once I got home I did a search for it.
Pistou soup is originally a summer vegetable soup, but people who know me, knows that I don't have patience to wait another six months to try a new recipe when I really, really want to try it. As in right now!


This recipe is from Taste, and I must admit it's one of the best soups I have ever tasted. Why this soup isn't as famous as Minestrone soup is beyond me.
I did one small change: I didn't have a can of mixed beans so I used butterbeans instead.
Also, make sure you use goos pesto, because it works wonders for the flavour!



Pistou soup

Ingredients (serves 4)
2 tbs olive oil
1 leek, white part only, finely chopped
1 carrot, peeled, cut into 1cm cubes
1 large potato, peeled, cut into 1cm cubes
2 cups (500ml) good-quality chicken or vegetable stock
1 tomato, peeled, seeds removed, cut into 1cm cubes
420g can four-bean mix, drained, rinsed
50g thin French or thin green beans, ends trimmed, cut into 2cm lengths
1 large zucchini, chopped
4 tbs (1/3 cup) good-quality basil pesto
Chargrilled bread or baguette, to serve

Method
Heat oil in a large saucepan, add leek and sweat over low heat for 1-2 minutes. Add the carrot and potato and cook, stirring, for a further minute.

Add stock and 1 cup water and bring to the boil. Reduce heat, simmer for 5 minutes, then add tomato, four-bean mix, French or green beans and zucchini. Season with salt and pepper.

Cook for a further 2 minutes, stir in half the pesto, then ladle into serving bowls.

Add a dollop of remaining pesto. Serve with bread.

Can spinach soup cure a sore throat and an aching body?

This is not a great way to spend a Sunday. I think I'm getting a cold. My throat is sore, my body aches and I'm freezing cold.
I have buried myself under a blanket with a hot cup of tea, and I'm planning on staying under this blanket until I feel better. Or at least for another hour or so.

I made spinach soup last week and it was really good, and I'm think I might make it again today. It's so easy to make, it's hearty and tastes great. What more can you ask for in a simple soup, really?

Spinach soup

1 pound fresh spinach, rinsed and stalks removed (if you are using baby spinach, you don't have to bother about removing the stalks)
4 cups vegetable stock
1 cup heavy cream (or half a cup of heavy cream and half a cup of milk if you want to use less fat)
1 tbsp dried basil
juice from one lemon
salt and pepper to taste.

Hard boiled eggs if youlike them in your spinach soup.

Saute the spinach in a pot with a little oil.
After a few minutes, the spinach will collapse. Then you add the vegetable stock and basil, and bring the soup to a boil. Let it simmer for a few minutes. Add cream, and add salt and pepper to taste. Bring soup to a boil again, remove it from the plate and add the lemon juice.
NOTE: Don't bring the soup to a boil after you have added the lemon juice. The lemon juice will make the cream (or milk) separate if you bring it to a boil.

In blender or food processor, puree until smooth. Serve immediately.
I serve my soup with a hard boiled egg in the middle of the soup bowl. You could cut the egg in two to showcase the yellow wgg yolk. It would look beautiful against the green soup. But on this particular day, I was very hungry and my main priority was to get myself fed.

The vegetarian project - day #30

My first month as a vegetarian is coming to an end, and I have to say, it's been pleasant so far.
I did forget about the entire vegetarian project one Saturday morning when I had toasted bagels with salmon and creme cheese, and then there was the four meatballs at the party last weekend, but all in all, it's been easier than I imagined.
I have to add that I have eaten most of my meals at work or at home, but the few times I have eaten out, I have been lucky to find vegetarian options on the menu.
That said, I'm not very impressed with the restaurant menus. I regularly eat out with friends and co-workers who are allergic to gluten and dairy, and the options aren't very many on the average restaurant menu. One should think, that in this time and age when allergies are common, that restaurants would have a more versatile menu. In restaurants, I have come to rely on soups and salads. Most restaurants can come up with a leafy green salad and a vegetable soup on relatively short notice.
But I recommend calling a restaurant in advance if you are going out for dinner in the evening. Usually restaurants are crowded that time of day, and I don't think it's fair to the cook to come up with something on such a short notice. Especially if you go out with a larger crowd.

I decided to celebrate my first month as a vegetarian with Italian biscotti. I love, love, love biscotti.
I also make them because so far in my life, I have had no luck in making cookies. I can't make a chewy cookie to save my life. They all come out hard as stone - and believe me, I have tried e.v.e.r.y.t.h.i.n.g - so I took the easiest way out and opted for biscotti (they are dried after they are baked to make them really hard. In other words, they fit my cookie personality like a glove!)

These biscotties are my favorite. They are made of saffron and chocolate, my two favorite ingredients. They also contain orange zest which gives them a slight edgy taste. I think they're perfect, and I hope you like them too.
The recipe is from a magazine named Saveur.



The reason I baked so many is that I'm going to a friends house for dinner tonight, and I plan on bringing her biscotti as a hostess gift. I mean, I would love it if anyone did that for me.

Saffron Chocolate Biscotti

Saffron Biscotti

3 cups flour

2 tsp. baking powder
1/2 tsp. kosher salt

1 cup sugar

4 tbsp. unsalted butter, softened

1 tbsp. orange zest

1 tsp. saffron, lightly crushed

2 eggs

1/4 cup milk

3.5 oz. dark chocolate, chopped
Pearl sugar, for garnish


1. Heat oven to 325°. Whisk together flour, baking powder, and salt in a medium bowl; set aside. In a large bowl, using a handheld mixer on medium speed, beat together sugar, butter, orange zest, and saffron* until pale and fluffy, 1–2 minutes. Add the eggs one at a time, beating well after each addition; add milk and mix until combined. Reduce mixer speed to low and add dry ingredients in 3 additions; mix until just combined. Mix in chocolate, then transfer dough to a work surface.



2. Quarter dough, transfer each quarter to a parchment paper–lined baking sheet, and form each into a 12" x 1" flattened log; sprinkle each log with 1 tbsp. pearl sugar and refrigerate for 20 minutes. Bake 1 sheet at a time until lightly browned around edges, 30–35 minutes. Transfer baking sheet to a wire rack and let cool for 15 minutes; repeat with remaining dough logs.


3. Reduce oven temperature to 300°. Transfer each log to a cutting board and, using a serrated knife, slice the logs into 1"-thick slices. Return slices to the baking sheet, cut sides up and spaced evenly apart, and bake 1 sheet at a time until light brown and dry, 15–20 minutes; transfer to a wire rack to let cool completely before serving.


MAKES ABOUT 40 COOKIES

* My biscotti didn't come out as yellow as I wanted them to be (the saffron contains a strong color that make the biscotti turn yellow-ish) so next time I make these biscotti, I'll try to dissolve the saffron in the milk before adding the milk to the dough to bring out as much color as possible.

I'm on a soup roll

I have found that soups are easy, fast, nutritious and tasty. And they keep me warm on cold winter nights. What more can you ask for in a dish, really?

I found some beets in the store the other day. I have never cooked with beets before, so I was pretty excited. And a little scared. I have heard numerous stories from people who have cooked with beets, telling me that their kitchen looked like a slaughterhouse afterwards. My kitchen is all white, so I was a little concerned but as it turned out, I had nothing to be concerned about. The whole process went without accidents and my kitchen is still white.

I found this recipe in Bon Appétit, and I served it with freshly made sourdough bread with butter.

I madse a few changes to the original recipe. These were:

The only change I did was:

1) I baked the beets in the oven - in water - for an hour instead of in the microwave.
2) I doubled the amount of Chinese Five Spice, and I added a little more ginger than the recipe said.
I served the soup with a dollop of plain yogurt.

Here's the recipe:

Five-Spice Beet Soup

Yield: Makes 4 servings

4 2-to 2 1/2-inch-diameter beets, scrubbed, trimmed, unpeeled, each cut into 6 wedges (about 3 1/2 cups)
3 cups vegetable broth, divided
1 tablespoon olive oil
1 medium-size red onion, thinly sliced (2 cups)
1 celery stalk with leaves, stalk chopped, leaves sliced
2 teaspoons grated peeled fresh ginger (I doubled the amount of ginger)
1/4 teaspoon (or more) Chinese five-spice powder*(I also doubled the amount of spice)
Sour cream or plain yogurt


Place beet wedges in 4-cup glass measuring cup. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes.

Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes.

Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and 1/4 teaspoon five-spice powder. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. Top with dollops of sour cream or yogurt.

*A spice blend available in the spice section of most supermarkets.

Vegetarian fast food (dinner in 10 minutes)

Some days I'm home so late for work, the thought of spending an hour cooking dinner could drive me over the edge. (Yeah, I'm a little edgy when I'm hungry.)

This dish can be made in 10 minutes flat, and it's really good too. Actually, it's one of my favorite dishes.

You'll need:

1 bunch of fresh asparagus
salt (I use Malsdon salt)
4 eggs
butter
2-3 Tbsp freshly grated parmesan cheese.

Cut off the dry ends of the asparagus.
Steam the asparagus for 5-6 minutes in a poy.

Fry eggs in the butter until done. Some people like a runny yolk, while other want it cooked through. I like mine runny.

Divide the asparagus on two plates. Sprinke a couple of pinches of salt over them. Place two fried eggs onto each plate, on top of the asparagus. Sprinkle parmesan on top.

It's good, it's healthy and I could totally see myself living on just this one dish. It is really that good!

Greek Briami - or Roasted vegetables

This dish is one of my favorited vegetable dishes. I got the recipe years ago from my Greek friend Evelyn, who is a fantastic cook.

Briami is something so simple as zucchini and potatoes roasted with herbs and oil in the oven. I sometimes add a fennel if I have some, but the original recipe is also good as it is. I have never had a reason to twist or tweak this recipe.
I serve the Briami with a slice of feta cheese on the top, and a basket of fresh bread on the side. It tastes delicious, and when I close my eyes, I imagine sitting on a Greek island with the Greek sun over my head.


Evelyn's Briami
(serves 6)

Pre-heat oven to 420F

10 good-sized zucchini, washed and scrubbed
and cut crosswise into 1/4 inch slices
7 large-sized potatoes, peeled and cut
crosswise into 1/4 inch slices
5 garlic cloves, sliced thin
2 very large onions,
peeled, cut in half, each half cut into
thirds (large wedges)
3 large tomatoes, peeled and cut into
quarters
1/3 lb of hard cheese (I use Parmesan or Manchego)
3/4 cup olive oil
1/2 cup water
2 tablespoons oregano
3 tablespoons cut mint
3 tablespoons cut cilantro (optional)
salt and pepper

Put everything in a very large baking pan.
Pour water, olive oil on top and add herbs.
Season generously. Put your clean hands in
the pan and give all the veggies a toss so
herbs, and oil and salt and pepper go on
everything.
Roast in 420F oven for a couple
of hours, stirring everthing up a couple of
times to allow veggies on bottom to come up
and brown nicely too.

Curry Lentil Soup

This soup is perfect for cold days. It's a classic combination of curry, garlic and ginger, and it tastes great.
(From Cuisine at Home)

CURRY-LENTIL SOUP

"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."

INGREDIENTS:

1 yellow onion, finely diced
2 T. garlic, minced
2 T. fresh ginger, peeled, minced
1 T. curry powder
1/2 t. crushed red pepper flakes (I used 1/8 tsp very hot red pepper flakes)
Pinch of sugar
4 cups vegetable broth
1/2 cup red lentils
Juice of 1 lime
1/4 cup heavy cream (coconut milk also works)
Salt to taste

Garnish- I never serve the soup with garnish on weekdays, only when I serve it to guests).

1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves

DIRECTIONS:

Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.

Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.

Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.

OBS: DO NOT bring the soup back to boil after you have added the heavy cream. The lime in the soup will cause it to separate. Re-heat soup slowly over low heat and don't let it boil.

Stir in cream and salt.

Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).


Makes 4 Cups

From Cuisine at Home

Lauper - sweet anise rolls

I'm sorry for disappearing from the face of Earth...uhm, I guess that will be face of Blogger...without further notice a few months back.
Real Life got in the way there for a little while, but my stove has been screaming my name and this week we reunited.

I went for the flour first. These sweet rolls contain fine grind rye flour and has more fiber than plain white flour. In my book, that makes them almost healthy. I do agree that the amount of dark syrup keeps them from being labelled "Health Food", but if you serve them with cheese instead of jam, it evens out.
Serve them with tea or coffee.

Lauper (- sweet anise bread rolls)

These remind me of when I was a kid, visiting my grandmother who made these all the time.

The rye flour will keep them moist for days. (- but they never last more than a day or two in this house hold.)

2 1/4 pounds white flour
1 pound finely grind rye
1/2 cup canola oil
2 1/3 cup dark syrup
1 1/2 ts salt
1 envelope anise seeds (3 teaspoons)
2 envelopes of yeast (5 teaspoons)
4 cups of milk

Mix flour, salt and dry yeast in a bowl.

Crush the anise seeds in a mortar and add them to the dry mixture.

Heat milk in a casserole until it's lukewarm. Add oil and dark syrup, mix well and pour into the bowl with the dry mixture.

Blend well. Add a little white flour if necessary.
When you have formed a dough, let it rise until double in size.

Roll out 12 large buns (- I usually make around 20 because I like them smaller), and let rise for 30 minutes.

Brush with eggwash if desired, and bake at 350F for 20 minutes, or until done.

Navratan Korma missing two ingredients...

So, I got home from work the other day and I was so hungry I could hardly wait to get dinner ready.

I made this really tasty Navratan Korma but alas, I was so hungry I completely forgot to add the peas and the nuts at the end *LOL*.

Anyways, it tasted great still but next time I will add all the ingredients. And for the record, this dish is so good it will definitely go into my regular file.

This is an Indian vegetable korma with nuts, paneer cheese, and an adjustable list of vegetables. It is in a tomato-cream sauce as opposed to the usual yogurt based sauce.
I didn't find paneer cheese so I substituted it with regular cottage cheese.

3 tablespoons vegetable oil,
divided
1/3 cup nuts, chopped (you can mix cashews,
pistachios, almonds)
1 medium onion, grated
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 (8 ounce) can crushed tomatoes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water
1 T raisins
1 medium cauliflower, cut into florets
1/2 cup chopped carrots
1 cup frozen green peas
1 cup chopped potatoes
4 ounces paneer, cubed (Or use cottage cheese)
3/4 cup coconut milk
salt to taste

DIRECTIONS:
1. Heat 1 tablespoon oil in a large skillet over medium heat. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, cauliflower and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
2. Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
3. If you don't have paneer cheese, add cottage cheese straight to the skillet.
Stir coconut milk into the skillet with the vegetables. Add frozen peas. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste. Sprinkle nuts on top and serve with rice, salad and naan bread.

Stale bread with tomatoes....or Panzanella if you want.

The Italians have an amazing way of making the most boring food taste like it was made to please your palate. Take stale bread, for instance. Most of us will throw away the last slices of three days old bread. Not in Italy. Not only do they transfer it into something new, they even dare to call it a salad. Or Panzanella, if you want.
I love this dish but make sure you use day old bread and the best tomatoes you can buy. It makes all the difference!

4 slives of stale bread, cut into cubes
1 T garlig oil
4 T canola oil

1/2 red onion, sliced paper thin
1 lb tomatoes, cubed*
1/2 cucubmer, cubed
fresh basil
salt and pepper to taste

Dressing:
4 T canola oil
1 T balsamic vinegar

Preheat ove to 300F.
Place cubes bread in an oven proof dish.
Mix 4T canola oil and 1T garlic oil in a small cup. Sprinkle oil over bread and toss gently afterwards. Let the bread dry in the oven for about an hour. Let cool.

Mixt the ingredients for the dressing in a cup.
Then mix tomatoes, cucubmer and onion in a large bowl. Add the dried bread cubes, sprinkle with salt and pepper and drizzle the dressing over the bread and vegetables. Sprinkle basil leaves ontop and toss lightly.

I'll never grow tired of pasta salads

There is nothing fancy about pasta salads.
But if you ask me, I think that the community of pasta salads haven't gotten the credit they deserve. They are often a great way to add more vegetables to the table and if you don't use too much dressing, it's actually healthy too.

But, this blog is not about health, it's all about taste.
This pasta salad is one of the few I've had that doesn't use a vinaigrette, but a yogurt dressing. The yogurt adds a zing to this dish that makes the pasta less boring.
You can basically add whatever vegetables you want to this salad, but do not omit the spring onions, the cashew nuts or the rucola. Those three ingredients are definitely necessary for the flavor.

To make this pasta salad, you'll need:

1/4 pounds of pasta (any short pasta will do)
4-5 spring onions
1 cup champignon mushrooms
8-10 red cherry tomatoes
1 bunch of green asparagus
3 tablespoons unsalted cashew nuts
a handful of rucola
2 tablespoons of canola oil

For the dressing:

1/2 cup unflavored yogurt
1 tablespoon chili sauce (I used Heinz chili sauce)
1 clove of garlic, finely chopped
1 teaspoon of sweet paprika powder
salt and pepper to taste

Cook pasta according to package.

Mix the ingredients for the dressing and set aside.

Chop the spring onions, quarter the champignoins and cut the asparagus into 1/2 inch pieces.

Heat a couple of tablespoons of canola oil in a pan. Add the onions, the asparagus and mushrooms. Saute over medium heat for 8-10 minutes. Add tomatoes and cashew nuts and saute for another 5-6 minutes.

Drain the pasta in a lolander. Mix the sauteed vegetables with the pasta in a big bowl. Add half of the rucola and the salad dressing. Mix well. Sprinkle the rest of the rucola on top just before serving.

Dark and sinfully sweet honey cake

I don't eat a lot of sweets. I'm more into salty foods.
This honey cake though, is an exception.
The sweet honey, combined with spices and almonds, are totally orgasmic. (If there is such a word.)
Also, once baked, this cake can be wrapped in aluminum foil and plastic wrap and it will keep in the fridge for weeks. Not that the expiration date is a problem in this house hold. The cake barely lasts a week, and we are talking a good week here.l

I bring this cake to family gatherings, to picknics or to work. It travels well and there is never a problem with leftovers.

This recipe comes from A Treasury of Jewish Holiday Baking by Marcy Goldman
Serves 8 to 10

3-1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup vegetable oil
1 cup honey
1-1/2 cups granulated sugar
1/2 cup brown sugar, packed (light or dark- think I tested with light)
3 eggs
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup orange juice
1/4 cup rye or whisky
1/2 cup slivered or sliced almonds

You can bake this cake in a 10-inch tube or bundt cake pan, a 9 x13-inch sheetpan, or three 8 x 4-1/2-inch loaf pans.

Preheat oven to 350 F.
Lightly grease the pan(s). For tube and angel food cake pans, line bottom with lightly greased parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices. Make a well in the center, and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice and rye or whisky.
Using a strong wire whisk or electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
Spoon the batter into the prepared pan and sprinkle the top of the cake evenly with the almonds.
Bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes.
This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
Let the cake stand for 15 mintues before removing it from the pan. Then invert it onto a wire rack to cool completely.

Note: If you prefer not to use the whiskey, replace it with orange juice or coffee.

I think today is my lucky day

I took the dog for a walk this afternoon.

We went into the woods behind the house and I met a sweet older couple there, on their way home with a bucket full of freshly picked blueberries.

I told them I was looking for mushrooms and this sweet lady offered to show me a place where chanterelles grow.

I couldn't believe it! First of all, people usually don't share where you can find wild mushrooms. Second, the place she took me to was literally loaded with pretty chanterelles.

I picked six pounds before I had to call it a day and went straight home.

I cleaned them and washed them (I know some people are against rinsing mushrooms. I'm not one of them) and decided to give myself a treat.

It's really simple, but totally to die for. I toasted a slice of bread, sauteed some chanterelles in butter, as in REAL butter, gave it a sprinkle of salt and voila - one of my favourite dishes in the whole wide world!

Vegetable Moussaka and a small problem

Lately we've had a tiny problem in this household.
You see, food keeps disappearing!
Not from the cupboards, but from the dinner table. Now don't get me wrong, I enjoy that people enjoy my food, but today is the second time in a row I didn't manage to get a decent photo of a dish before it was gone. I managed to snatch a slice of aubergine with tomato and cheese and a spoon of sauce for todays picture but to be honest, this picture doesn't give full credit to this dish. Think silky smooth aubergine, sun ripe tomatoes, potatoes and white sauce, a little mustard and melted cheese on top.
Am I the only one drooling now?

Vegetable Moussaka

50g/2 oz green or brown lentils (I used red and it worked just fine.)
570ml/1 pint water
4 tbsp vegetable oil
1 onion, peeled and finely chopped
1 clove garlic, crushed
110g/¼lb mushrooms, wiped and chopped
2 - 3 tbsp tomato purée
2tsp dried oregano
1 tsp freshly grated nutmeg
salt and freshly ground black pepper
350g/12 oz or 2 medium aubergines, washed and sliced
2 potatoes, scrubbed, boiled and sliced2 tomatoes, washed and sliced thickly

For the sauce:
20g/¾oz butter
1 tbsp flour
225ml/8fl oz milk
1 small egg
½ tsp mustard powder
salt and freshly ground black pepper
75g/3oz grated cheddar cheese.

Method
1. preheat the oven to 180C/350F/Gas 4.
2. Pick the lentils over for sticks and stones, wash them thoroughly, then bring them to the boil in the water. Cover and simmer for 40 - 45 minutes or until they are soft.
3. When cooked, drain and reserve the liquid for stock.
4. Heat 2 tbsp oil in a frying pan and fry the onion and garlic gently so that they remain translucent.
5. Then add the chopped mushrooms and cooked lentils and cook for a further few minutes, mixing well.
6. Remove the vegetables from the pan using a slotted spoon so that as much oil as possible is left in the frying pan.
7. Put the vegetables in a bowl and mix in a little stock, 2-3 tbsp of tomato puree and the oregano.
8. Season well with nutmeg, salt and freshly ground black pepper. Then add a further 2 tbsp of oil to the frying pan and fry the aubergine slices until soft, turning them over constantly. (You may need a little extra oil for this.)
9. Put the slices onto a piece of kitchen paper to drain and let them cool.
10. Grease a 1.75L/3pt ovenproof dish and put in a layer of lentil and mushroom mixture, then a layer of aubergines, then of potato and tomato slices.
11. Next make the white sauce. Melt the butter in a small saucepan and stir in the flour. Cook the roux for 2 - 3 minutes.
12. Pour on the milk and bring the sauce to the boil, stirring constantly.
13. Simmer for 5 minutes and then allow to cool.
14. Beat in the egg and season the sauce well with mustard, salt and freshly ground black pepper.
15. Pour the sauce over the top of the casserole and sprinkle over the grated cheese.16. Bake for 40 minutes until the cheese is golden brown and bubbling.
Serve piping hot.

(From BBC Food)

So, what's new in the world?

I just got back from vacation.

I spent four wonderful weeks with family and friends and I came home tanned, broke and a few pounds heavier than I was when I left. In other words, I've hade a great time!

I have hardly cooked in four weeks so by the time I came home I couldn't wait to get back into the kitchen.

Also, with the temperature dropping and the rain starting, I was craving comfort food (- as opposed to weeks og BBQ food and salads.)

I created this tasty cauliflower soup but, alas, my company loved it too. It was all gone before I had the time to take a picture of it. I'm so sorry.

I hope the picture of the beautiful sky can compensate a little for it.....I took it while on vacation and I love the dramatic light around the clouds.

Here's the recipe for the cauliflower soup:

2 heads of cauliflower, rinsed and cut into flower heads

1 carrot, peeled and sliced

2 potatoes, peeled and sliced

2 quarts vegetable broth (equals 8 cups)

1 garlic clove

1 teaspoon salt

a pinch of cayenne (I mean a really small pinch. The cauliflower is so delicate in taste the cayenne can easily overpower it.)

black pepper to taste

a small dash of heavy cream

Heat the vegetable broth in a large casserole. Add the vegetables, salt, pepper and cayenne. Bring to a boil and let it simmer until the vegetables are soft (about 40 to 50 minutes).

Let the soup cool a little before you run it through the food processor - you might have to do this in a few batches depending on the size of your food processor.
Pour the soup back to the casserole, add heavy cream and bring back to a boil before you serve it.

I served this soup with garlic bread.

Spicy curry soup

I'm currently trying to incorporate more vegetables into my diet.
That said, I have grown slightly tired of the green leaf salad. Or most salads, actually. (And we are not half way through summer. Doh!)
So I have turned to soups.
I'll probably grow tired of soups by autumn, but then I can always go back to salads. Until then, this is a wonderful soup that will satisfy most people. Even dedicated meat eaters, I believe.

This soup is tasty, spicy, filling and healthy.
What more can you ask from a single soup?
I serve it with whole grain rolls and garlic butter. It's delicious!


2 carrots
2 spring onions
1/4 root celery
1 yellow onion
1 garlic clove
1 inch fresh ginger
1 green apple
2-3 tablespoons canola oil or other vegetable oil
1/4 teaspoon cayenne
1/2 teaspoon cumin
1 teaspoon red curry paste
1/2 cup red lentils
1 15oz can coconut milk
2 quarts vegetable stock or vegetable bullion
juice from 1/2 lime
salt and pepper to taste


Peel and cube vegetables.
Peel and finely shred the ginger. Finely chop the garlic clove.
Peel and core apple. Cut it into cubes.

Heat the oil in a three quart casserole.
Saute vegetables and the apple cubes in oil for 2-3 minutes.
Add the spices, and saute for a couple of minutes more.
Add vegetable stock, coconut milk and lentils, and let boil for an hour.

Puree the soup in a food processor or with a hand held blender. (Make sure to keep the hand held blender well into the soup to avoid having it turn into a fiercy hot soupy vulcano.)

When pureed, add juice from 1/2 lime and salt and pepper to taste.

Salsa

If you were to give only one shot at making home made salsa, this should be it.

I made it once and never turned back to the store bought kind.

It's good, it's hot and it only takes ten minutes to make.

(adapted from The cookbook critic)

Red Salsa

2 cups ( 5 large) diced ripe tomatoes

1 minced jalapeño pepper (use more or less depending to how hot you want the salsa)

2 chopped green onions

1/3 cup chopped fresh flat leaf parsley

1 clove finely chopped or pressed garlic

1/2 tsp salt

2 Tbsp fresh lime juice

3 Tbsp ketchup

Combine all ingredients in a bowl. Keeps in the refrigerator for up to 2 weeks.

Nigella's sesame peanut noodles

This recipe comes from Nigella Express.

It's fast and easy to make, and delicious both warm and cold. I make it for dinner one day and bring leftovers to lunch the next.
I usually use what vegetables I have.
Today I used some broccoli florets, sliced carrots, sugar snap peas, sliced spring onions and some sliced white cabbage. Use what you prefer, but for a start, here's Nigellas recipe with the vegetables she uses.

Dressing:
1 tablespoon sesame oil
1 tablespoon garlic-infused oil or 1 tablespoon oil and 1/3 teaspoon crushed garlic
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
1/3 cup smooth peanut butter
2 tablespoons lime juice

Salad
1-1/4 pounds cooked noodles, ( I use egg noodles)
2 cups bean sprouts, rinsed
1-1/2 cups snow peas, whole or cut in half or strips
1 red pepper, seeded and cut into small strips
2-4 scallions, finely sliced
1/2 cup sliced radishes
1/4 cup sesame seeds
1/4 cup chopped fresh cilantro

Boil noodles according to package. (Let cool if you want to serve the salad cold.)
Whisk together all the dressing ingredients in a bowl or small pitcher.
Mix the noodles, bean sprouts, snow peas, radishes, sliced red pepper and scallions into a bowl.
Pour over the dressing and mix thoroughly to coat everything well.
Sprinkle with sesame seeds and cilantro.

Chicken curry

(photo by: Romulo Yanes)

This recipe is from Gourmet in January 2005.

http://www.epicurious.com/recipes/food/views/CHICKEN-CURRY-WITH-CASHEWS-231358

It's the best curry recipe I have ever come across!

"In this recipe adapted from Charmaine Solomon's Complete Asian Cookbook, ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer."
Makes 4 to 6 servings.

1/2 stick (1/4 cup) unsalted butter

2 medium onions, finely chopped (2 cups)

2 large garlic cloves, finely chopped

1 tablespoon finely chopped peeled fresh ginger

3 tablespoons curry powder

2 teaspoons salt

1 teaspoon ground cumin

1/2 teaspoon cayenne

1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces

1 (14.5-oz) can diced tomatoes

1/4 cup chopped fresh cilantro

3/4 cup cashews (1/4 lb)

3/4 cup plain whole-milk yogurt

Accompaniment: cooked basmati or jasmine rice

Garnish: chopped fresh cilantro

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.

Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.

Just before serving:Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Cooks' note:Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.