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
Combine turkey broth and chicken bouillon in a slow
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.
ver medium heat, add butter and diced onions.
Cook onions
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.
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
0\u00b0F.
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.
sprinkle with lemon juice, and gently toss.
In large
Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
Heat oil in large saucepan and cook chicken, in batches, until browned. Remove from pan. Cook onion and garlic in same pan, stirring, until onion softens. Add tomato paste and cayenne pepper and cook, stirring, 1 min. Return chicken to pan along with tomato puree, stock and 1 cup water. Bring to a boil. Reduce heat and simmer, covered, 40 mins. Add okra and simmer, uncovered, 15 mins or until chicken is cooked through and okra is tender. Season to taste and serve.
Rinse okra; drain and pat dry with paper towel.