This hearty winter soup can be prepared in 20-30 minutes yet will warm you up from the inside. Let it rain!
Serves: 2 Duration: 30 minutes
1 Sweet Potato
50g Red Lentils well rinsed
1 small Chili deseeded
1/2 tsp Curry Powder
1/2 tsp Ground Cumin
1 litre Chicken or Vegetable Stock
50g Cappellini Noodles broken in 3cm pieces
Gently fry the chopped onion and carrot in a knob of butter for four minutes until soft. Add the spices and fry for an additional minute to release their fragrance. Stir in potatoes and add the stock. Bring to a boil and add the marrows and the lentils. Allow to simmer for 15 minutes. Add the noodles and cook for three more minutes. Rest for another five minutes to let the flavours mingle. The noodles and lentils will absorb most of the liquid making this a thick soup that goes down very easily on a winter’s night.
This recipe is authentic in its simplicity and takes about fifteen minutes to concoct even if you do the rice from scratch. (I often use it as a way to use leftover rice the next day). You can add anything else you fancy such as prawn, chicken or roast pork or duck. Or just enjoy the delightful simplicity of fresh peas as in this recipe.
Serves: 2 Duration: 15-20 min
Thai Jasmine or Basmati Rice: 1 cup steamed in two cups of water
Eggs: 2 Lightly whisked with a fork
Peas ( Fresh if possible): 200 g
Soya Sauce ( I used Thai)
Sunflower or peanut oil: 2 tbsp
Thai sweet chilli sauce
Cook oil to a high heat. Add egg. When it starts to solidify after one minute tear it into strips with your spatula. While continuously tossing or stirring throw in the peas.
Keep moving for two or three minutes and throw in the rice.
Stir for two more minutes and add soya sauce to taste. (The strength varies from one make to another).
A squirt of Thai hot and spicy sweet chilli sauce gives it a nice tang.
For Prawn Fried Rice Simply add Prawns with the peas
I made this traditional recipe for some very special guests. I will introduce them in good time. Ratatouille is a stew of the vegetables that are so prevalent in the Mediterranean in the summertime; aubergines, courgettes and sweet peppers, which originated in Nice and has been adopted by the Provence region. The circumstances dictated that I prepare a copious amount of the stuff, roughly enough for twelve portions but it is easy enough to calculate how much you want to prepare. Just keep in mind that you need approximately an equal amount of all the vegetables, maybe slightly less tomatoes.
The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself.
—Joël Robuchon, The Complete Robuchon
Italian Zucchini 1Kg
Green and Coloured Peppers 1 Kg
Onions 1 Kg
Tomatoes 900 g
Garlic one head
Olive Oil 300 Ml
Basil a bunch
Salt 2 tsp
pepper 1/2 tsp
Wash the vegetables and cut them into 2.5 cm cubes. Start sauteing the vegetables one by one on a high heat in a large skillet or wok. Start with the aubergines,
brown them in some of the oil and move them with a slotted spoon to a casserole dish or a large pot. Repeat the process with the courgettes, making sure there is enough oil as the aubergine absorbs a lot of oil. Repeat with the peppers and onions together.
If your skillet or wok is too small do them in batches so you can get enough heat. Once these vegetables are all in the pot add the tomatoes, peeledContinue reading Ratatouille→