To make the raita, combine yogurt, mint and lemon juice. Season. Chill until ready to use.
In a large saucepan, heat oil over high heat. Saute onion and bacon for 2-3 mins, until onion is soft. Add sweet potato and curry paste. Cook for 4-5 mins, until fragrant. Add stock, tomatoes and chickpeas. Bring to a boil, reduce heat and simmer for 15-20 mins, until sweet potato is tender. Let cool slightly then puree. Season.
Ladle hot soup into serving bowls. Swirl raita through soup. Serve with toasted naan.
cups water, veal, peppercorns and bay leaf in large saucepan
Heat the oil in a large sauce pot, add the onions and cabbage. Cook, stirring, for 5 mins. Add the stock and potatoes, reduce the heat and simmer, covered, for 15 mins.
Meanwhile, cook the sausages according to the package directions.
Add the carrots to the soup and cook, covered, for a further 15 mins. Serve topped with the sausages. Serve with English mustard.
Combine dry onion soup mix with 3 cups water, tomato sauce, chopped celery and parsley.
Cook until celery is tender.
Add hamburger and cabbage and cook for 20 minutes or until cabbage is done.
Add more water if needed.
Heat the oil in a large saucepan on high heat. Saute the onion and garlic for 1-2 mins, until tender. Stir in the stock and tomato and simmer for 5 mins. Add the beans and simmer for a further 4-5 mins until slightly thickened. Season to taste.
Meanwhile, preheat the broiler. Arrange the bread on a foil-lined baking pan. Broil for 1-2 mins, until golden. Turn the slices over then sprinkle with cheese. Broil for 1-2 mins, until the cheese melts.
Sprinkle the soup with chives or parsley and serve with cheese croutons.
saute the onion in the olive oil for five minutes in a big pot.
add the garlic and saute for another three minutes. stir well.
add the celery and carrots and saute for five more minutes. stir well.
add the tomato paste, chili powder, basil, oregano and salt and pepper. stir well. saute for a few minutes until the mixtures gets very fragrant.
add the crushed tomatoes, beef broth and cabbage. bring to a boil. stir well and let simmer for twenty minutes or until the veggies are cooked to your liking. enjoy!
Brown ground beef; drain.
Chop onion, peppers and cabbage. Add to beef in large soup pan.
Add remaining ingredients and simmer 1 hour.
Serves 8 to 10.
Heat olive oil in a large Dutch oven or stew pot over medium-high heat; cook and stir pork cubes with onion until pork is no longer pink inside, about 10 minutes. Drain excess grease.
Stir cabbage into pork mixture and cover the pot; cook until cabbage is wilted, about 5 minutes. Mix in beans, ketchup, Worcestershire sauce, celery seed, and allspice. Cover pot and simmer until pork and cabbage are tender and the soup has thickened, about 45 minutes. Season to taste with salt and black pepper.
Add the broth, chopped potatoes, onion, and garlic to a large pot.
Bring to a boil, reduce flame and simmer until potatoes are fork tender.
Add the corned beef and cabbage and cook until the meat is heated through and the cabbage wilts, approximately 3-5 minutes.
Will you be taking advantage of the great sales on cabbage? If so, what will you make with your cabbage?
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Aubergine and Cumin Charlottes with Tomato and Coriander Salad
1.
killet, saute kalua pork, onion, and won bok until done.
ss Tomatoes, Onion, Garlic Cloves and fresh Thyme together with the
Combine spices, garlic, oil, and lemon peel and juice in a shallow dish. Add lamb chops; rub mixture all over lamb. Let stand 10 mins.
Meanwhile, for the tomato and cilantro salsa, combine all ingredients in a medium bowl. Season to taste.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook lamb chops until browned on both sides and cooked to desired doneness.
Serve lamb chops topped with salsa.
br>Add feta, flours, egg and milk; pulse until a thick
Cook carrot, celery and onion in stock until almost tender, about 12 minutes.
Add beans and cabbage; cook 5 minutes longer. Season.
Makes 4 to 6 servings.
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Quarter each tomato, or cut slightly smaller if
Brown beef; remove fat.
Add water and simmer 20 minutes. Stir in tomatoes, bouillon and spices.
Simmer for one hour.
Add vegetables and alphabet soup; cook for 30 minutes.