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.