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.
Heat oil in a large Dutch oven over medium heat. Add tomato paste, chili paste, garlic, spices and thyme. Cook, stirring, for 3-4 mins, until fragrant. Add lentils and stir to combine. Add tomatoes, stock and bay leaf. Bring to a boil, reduce heat and simmer, uncovered, for 15-20 mins, until lentils are tender. Discard bay leaf and season.
Serve soup topped with fresh cilantro and poppadoms on the side.
he leek, carrot, onion and garlic, cover and cook for 4-5
cups water, veal, peppercorns and bay leaf in large saucepan
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.
Add red bell pepper and onion; cook and stir until small brown
Heat oil in large heavy bottomed casserole.
Add onion, garlic, celery and bacon.
Cook stirring over low heat for 10-15 minutes until vegetables soften.
Add lentils and stir well to coat in oil.
Add fresh and canned tomatoes.
Bring to boil.
Add bay leaves, thyme and stock.
Simmer for about 40- 60 minutes or until the lentils are cooked.
Cook the pasta in boiling water until al dente, drain.
Serve the soup in bowls, garnish with parsley and sprinkle with parmesan.
eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.
omatoes, chili pepper, lentils, cumin and basil to the pan along
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.
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.
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
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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.
killet, saute kalua pork, onion, and won bok until done.