Roast Carrot and Cumin Soup

I think I found this recipe from Gourmet Travellor ages ago.

1.5 kg Carrots, chopped
120 ml Olive oil
3 large Lebanses flat bread
1 tsp cumin seeds
1 onion, chopped
4 garlic cloves, chopped
2 tsp ground cumin
1 tsp ground coriander
2 litres chicken stock
Greek yoghurt Lemon - juice and zest
Preheat oven to 220C. Scatter carrots onto 2 baking tray, drizzle with 1/3 of the oil, season and roast for 25 mins. Place flatbread on trays, drixzzle with half remianing oil, scatter with cumin seeds, . Roast 3 minutes. Meanwhile, heat remaining oil in large saucepan, and saute onion and garlic about 5 mins. Add cumin and coriander and stir about 1-2 mins. Add stock and bring to simmer. Add roast carrots. Blend with stick blender. Season with salt, pepper and lemon juice. Service scattered with lemon zest, parsley and a dollop of greek yoghurt. (Black Swan is gooood. Val put me onto it!!)

Pumpkin, lentil and ginger soup

This is delicious.  The ginger gives it a zing! 

1/2 cup red lentils

1 kg jap or butternut pumpkin cut into chunks

1 tbs ginger, grated

1 tbs orange zest

4 cups vegetable stock

1/2 cup buttermilk

1/4 cup coriander, chopped

Rinse the lentils and place in pot with the pumpkin, ginger and orange zest.  Add the stock and bring to boil.  Reduce to simmer and cook for 30 mins.  Remove from heat.  Blend with stick blender.  Stir through buttermilk and top with chopped coriander.

Onion bhaji

Judy - you won't believe it, 2 posts in one day!

To go with the kofta curry, I made these onion bhajis, which I found on the Cook & The Chef site http://www.abc.net.au/tv/cookandchef/txt/s2271435.htm - I was a big fan of this series.

The bhajis were served with a mint chutney - fresh mint, yoghurt, lemon juice and crushed garlic.

4 onions sliced
75 g besan (chickpea) flour
150ml plain yoghurt
1 tbs lemon juice
1 tsp garam masala
1 tsp ground cumin
Pinch chilli powder
1/2 tsp tumeric powder
1/2 tsp ajawain seeds (I left these out)
salt
1/2 bunch chopped coriander leaf (I used dried)
1 green chilli chopped
Vegetable oil for deep frying

Put gram flour in large bowl and add yoghurt and stir until smooth runny batter (I thinned with a little milk). Add spices and salt and leave in warm place for a couple of hours. Add onion, lemon juice, chilli and coriander.
Heat oil in a wok or large pan.
Slip spoonfuls of mix into 170 degree oil and cook turning until golden. Drain and serve.

Lamb kofta curry

Hi there

Well, is been a while but I made this curry for a curry party and it was delicious! I love it when I can use an array of spices that I have in my pantry and herbs from my herb garden, and there were no hard to get ingredients either.  Despite having several spice and curry cookbooks, including a ripper by Madhur Jaffry, I found the following on the internet at http://www.exclusivelyfood.com.au/2011/06/lamb-kofta-curry-recipe.html

I also made some fabulous onion bhajis that were a hit - more on that later.

Kofta
500g lamb mince
1 medium onion grated (discard the juice)
1 large garlic clove grated
10g piece fresh ginger grated
1 long red chilli finely chopped
1 egg
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried chillie flakes (I used cayenne powder)
1/2 tsp salt

Curry sauce
2 medium ripe tomatoes skinned and finely diced
1 medium onion finely chopped
2 cloves garlic finely chopped
10g piece fresh ginger finely chopped
1 long red chilli chopped
2 tbs vegetable oil
5 cloves
5 cardamon pods crushed
1tbs tomato paste
1/2 tsp tumeric
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 tsp mild paprika
1 tsp garam masala
1/2 tsp salt
1/4 cup water
1/2 cup natural yoghurt


Kofta - combine all ingredients in bowl and using your hands to mix until well combined. With wet fingers form mince into slightly smaller than golfball sized balls. Place on a tray, cover and refridgerate while preparing the sauce.

Sauce - In a heavy based frying pan (big enough to have kofta in single layer), add oil on medium heat. Add onion, garlic, ginger, chilli and cloves and cardamom to the pan and cook, stirring often until the onion has softened (about 10 mins).
Add the tomato past, tumeric, coriander, cumin, paprika, garam masala and salt and cook, stirring constantly for about 30 secs.
Add tomatoes and stir to combine.
Stir in the water and yoghurt and bring to a simmer.
Place kofta in a single layer  in the sauce.
Return sauce to a simmer and simmer uncovered. After 15 mins or so, gently turn the kofta using tongs. Shake the pan (don't stir) a couple of times during cooking to prevent kofta sticking. Cook for 40 mins! Voila :)

Cauliflower “DETOX” Salad

I saw this recipe on The Healthy Foodie blog.  Apparently Adapted from Angela’s Detox Salad.  I grated the broccoli stems and added them too.

INGREDIENTS(yelds about 8 cups)

• 1 head cauliflower, stems removed
• 1 head broccoli, stems removed
• 2 carrots, shredded
• 1 Gala apple, diced
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• ½ cup raisins
• ½ cup dried cranberries
• ¼ cup finely chopped fresh mint
• the juice of one lemon
• 2 tbsp maple syrup
• 1 tbsp white wine vinegar
• ¾ tsp salt
• ½ tsp black pepper
• 1 tbsp organic no-salt seasoning

 INSTRUCTIONS

1. In a food processor (or chop by hand) process the broccoli (no stems unless you grate them) until fine. Add into large bowl.
2. Now process the cauliflower (no stems) until fine and add into bowl.
3. Attach grating blade to your food processor and grate the carrots (or grate by hand) and add to bowl.
4. Stir in the rest of the ingredients and stir until well combined.
5. This salad can be served immediately, or left in the refrigerator to macerate for a couple of hours. It will keep for about 3-4 days in an airtight container.

Strawberry Sour Cream Streusel Cake

I first tried this cake when Val made it.  It's a winner!  It's a Nigella recipe.

For the strawberry purée:

• 8 ounces strawberries
• 3 tablespoons strawberry jam
• 2 teaspoons cornstarch
• 2 teaspoons vanilla extract

For the cake:

• Vegetable oil, for pan
• 3/4 cup sugar
• 2 cups plus 2 tablespoons flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 12 tablespoons (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
• 1 cup sour cream
• 1 large egg
• 1 tablespoon vanilla extract

For the crumble topping:

• 2 teaspoons Demerara sugar

Preparation

1.

Prepare strawberry purée: In a blender,combine strawberries and jam. Make a paste of cornstarch and vanilla,and add to blender. Purée until smooth.Set aside.

2.

Prepare cake:Heat oven to 170 degrees. Oil a 23 cm springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.

3.

Using a little over half the cake batter,drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides;mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.

4.

Prepare crumble topping:In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.

5.

Bake cake until lightly golden,about 45 minutes.Cool completely before serving.

Choc mug pudding

This recipe has become popular in our house, becuase they can make it themselves!  It's from the Taste web site.  It's not gourmet, but it satisfies that need for something quick, warm and chocolatey.

Preparation Time: 2 minutes

Cooking Time: 2 minutes

Additional Time: 1 minute (Cooling)

Serves: 1

Ingredients:

• 1 Tablespoon Butter
• 1 Tablespoon Almond or Hazelnut meal
• 1 Tablespoon Gluten free cornflour
• 1 Tablespoon Natvia Sweetner
• 1 Tablespoon Coco powder
• 1 Tablespoon Dark chocolate chips
• 1 Tablespoon Light Sour Cream
• 1 Tablespoon Chilli Infused olive oil

Put your butter in the mug and microwave it for about 40 seconds, or until pretty much melted. Add everything else. Stir to incorporate well. Microwave for 100 seconds at 70% power. Leave it to cool for a couple of seconds... or not. I have an annoying tendency to burn my mouth out every time I make this. If you’re sniffly, cold and lonely – give this a shot, it’ll fix all your problems.

PS: I think my microwave has survived tonights episode!!??