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Red Lentil, Red Pepper and Cocunut Milk Soup October 26, 2011

Filed under: Soups and Stews,Starters,Vegetarian — delishuss @ 9:17 pm
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I was over in my friends house and Catherine’s Family Kitchen came on the telly. We only caught the last few minutes of the programme but she was making chilli bread, the details of which I have yet to post. At the end of the programme she re-capped on what she had cooked and she mentioned this recipe. So I looked it up on the Internet and gave it a try. I used a scotch bonnet chilli, let’s just say I should have known better. It really needs to be eaten fresh or do you drink soup, never got that one.

Ingredients

1 onion, finely chopped
2 stalks celery, finely sliced
1½ red chillies, deseeded and finely chopped
2cm fresh ginger, grated
½ tsp cumin
2 red peppers, deseeded and diced
100g red lentils
400ml vegetable stock, more if necessary
400ml can of coconut milk

Sunflower oil, for frying
Salt and freshly ground black pepper
Toasted desiccated coconut, to serve

Method

Heat the oil in a large saucepan, add the onion and celery and sauté for 8-10 minutes over a low heat until soft.

Add the chillies, ginger and cumin and cook for a further minute.

Add the peppers, lentils, coconut milk and the stock and stir to mix.

Continue to cook until the peppers are soft.

Remove from the heat and allow to cool slightly. Using a hand blender, purée the soup until smooth.

Season to taste, adding salt and pepper as required and reheat.

Sprinkle the toasted coconut over the soup to serve.

 

Chinese Chicken and Sweetcorn Soup October 11, 2011

Filed under: Chicken,Favourites,Soups and Stews,Weight Watchers Recipes — delishuss @ 6:43 pm
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I don’t know why but I thought chicken and sweetcorn soup would be quite complicated but it is dead easy. I got this recipe from the Weight Watchers ‘One-Pot Meals’ cookbook. It’s a recipe that really needs to be made and consumed straight away but it doesn’t take long at all. I added some chopped chilli and threw it in with the spring onions. It’s definitely a recipe I’ll be trying again.

Serves 2

8 Propoints per serving

Ingredients

100g skinless boneless chicken breast

340g can sweetcorn, drained or 285g frozen sweetcorn

600ml chicken stock

1 tablespoon cornflour

2 spring onions, shredded

1 egg, beaten

Method

1. Place the chicken breast between two sheets of cling film then hit firmly with the base of a saucepan or a rolling pin to flatten. Cut the chicken into thin strips.

2. Put the sweetcorn in a pan then pour in the stock. Mix the cornflour with 2 tablespoons of water and add it to the pan. Heat, stirring, until bubbling and thickened.

3. Add the chicken and spring onions, cook for about 1 minute (the chicken cooks quickly as soon as it is added), then drizzle in the egg and stir to create the classic Chinese egg threads in the soup. The egg will cook instantly as it hits the hot soup. Serve in warmed bowls.

 

Vegetable Soup with Yellow Split Peas October 1, 2011

Filed under: Soups and Stews,Vegetarian — delishuss @ 5:43 pm
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I tend to make a pot of soup on a Saturday when I have a bit of time. I made this one last Saturday. It’s a real hearty one. A good lunchtime filler. You are kind of supposed to soak the split peas but I couldn’t really be bothered, I like the bit of bite anyway. If you don’t then prepare them according to the packet instructions. This is a winner I think because it isn’t just plain old boring vegetable soup. This makes a big pot, that can be frozen too.

Ingredients

4 carrots, peeled and chopped

2 small potatoes, peeled and chopped

1 large onion, chopped

2 garlic cloves, chopped

100g yellow split peas

750ml of stock

bunch of coriander, chopped

Salt and pepper to season

3 tbsp olive oil

 

Method

1. Heat the olive oil in a large pot. Add in the vegetables and split peas.

2. Cook for 3-4 minutes on a high heat. Add the garlic. Reduce the heat and cover with a lid and saute for 5 minutes.

3. Add in half of the coriander and stir. Add the stock and salt and pepper.

4. Bring to the boil and reduce heat and simmer for 40 minutes or so.

5. Pulse with a handheld blender for a few seconds, leaving the vegetable chunky.

6. Sprinkle with the remaining coriander and serve with some nice rustic bread.

 

 

Caldo Verde August 24, 2011

Filed under: Soups and Stews — delishuss @ 9:21 pm
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Hi, I was in a shop in Donnabate picking up some ice cream after a walk on the beach and the local school was raising money for charity by selling second hand books. Ipicked up ‘Healthy Main Meal Soups’. The recipes in it are great, so it was hard to decide which one to sample first. So I just stopped at a page and came across this recipe. This is a real wholesome winter warmer.

Ingredients

2 1/2 tbsp olive oil

1 onion, finely diced

1 garlic clove, finely chopped

450g/ 1lb floury potatoes, cut into large chunks

1.4 litres/ 2 1/2 pints Chicken Stock or Vegetable Stock

100g/ 3 1/2 oz garlic sausage (optional), sliced

350g/ 12 oz dark green cabbage, such as cavalo nero, Savoy or kale, tough stalks removed, leaves very finely sliced

1 tsp salt

1/2 tsp coarsely ground black pepper

Salsa Verde or olive oil

Method

1. Heat 2 tablespoon of the oil in a large saucepan and gently fry the onion for 5 minutes until translucent.

2. Add the garlic and fry for another minute.

3. Add the potatoes and stock. Bring to the boil then simmer gently for about 20 minutes, until the potatoes are just beginning to break up.

4. Meanwhile, fry the sausage in the remaining oil for a few minutes until crisp. Drain on paper toewls.

5. Roughly mash the potatoes into the liquid. Mix in the the cabbage, salt, pepper and sausage.

6. Simmer for 5-7 minutes until the cabbage is tender.

7. Check the seasoning before serving.

8. Pour into bowls and swirl in some salsa verde or a good slick of fruity olive oil.

Salsa Verde

 I haven’t tried this out but it was mentioned in the recipe so I thought I’d share it with you. If you try it, let me know how it works out.

If you are making it in advance, leave out the vinegar or lemon juice and add it just before serving. The sauce will keep in a screw-top jar in the fridge for up to a week. Allow to come to room temperature and mix well before using.

3 tbsp fresh flat-leafed parsley

2 tbsp chopped mixed herbs such as thyme, basil, rocket, chevril, tarragon, savory, lovage

3 tbsp capers, rinsed and chopped

1 garlic clove, finely chopped

1 1/2 tsp Dijon mustard

Salt and freshly ground pepper

1-3 tsp red wine vinegar or tbsp lemon juice

150ml/ 1/4 pint extra-vinegar olive oil

 

Put all the ingredients except the oil in a food processor or blender. Add 4 tablespoon of oil and whizz to a paste. With the motor still running, gradually trickle in the rest of the oil until the sauce forms a uniform consistency. Makes 200ml/ 7 fl oz.

 

 

Lettuce and Pea Soup May 29, 2011

Filed under: Soups and Stews,Weight Watchers Recipes — delishuss @ 10:00 pm
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I got this recipe from a Weight Watchers demonstration in the Kitchen in the Castle.  The courses out there are great, you should check them out: http://www.thekitcheninthecastle.com/

This soup is very quick to make. It’s best served fresh.

1 1/2 propoints per serving

3 propoints per recipe

serves 2

 

Ingredients

Low fat cooking spray

4 spring onions, sliced

250g lettuce, such as cos or little gem, shredded

150ml vetegable stock

100ml skimmed milk

60g peas, fresh or frozen

4 fresh mint leaves, shredded, plus extra to garnish

Freshly ground black pepper

 

Method

1. Spray a large lidded pan with the cooking spray and heat until hot. Add the spring onions and stir fry for about 3 minutes until softened. Add the lettuce and cook for a minute before stirring in the stock and milk.

2. Bring to the boil, add the peas and reduce the heat to a steady simmer. Cover and cook for 5 minutes.

3. Stir in the shredded mint then transfer to a liquidiser to blend or whizz with a hand held blender. Season with a little salt and black pepper and return to the pan to warm through.

4. Serve in warm bowls garnished with the mint leaves.

 

 

Spicy Butternut Squash Soup May 2, 2011

Filed under: Soups and Stews,Vegetarian — delishuss @ 3:22 pm
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My friend Kathy passed this recipe onto me. It’s a zero pro-points weight watchers recipe.  Go easy on the chilli and half the spices if you prefer food a little less spicy.  It’s a great filling food and it’s a bit more interesting than the standard vegetable soup.  A good one to have in the freezer.

 Ingredients

Low fat cooking spray

1 butternut squash peeled and cubed

2 carrots, diced

2 celery sticks, diced

1 onion, chopped

1 chilli, finely diced

1 tablespoon turmeric

1 tablespoon ground coriander

2 teaspoon fresh ginger, finely chopped

1 tablespoon, smoked paprika

2 cloves garlic, finely chopped

1 litre chicken stock

2 bay leaves

Salt and pepper

Method

  1. Heat a saucepan and spray with cooking spray.
  2. Sauté the butternut squash, carrots, celery, onion for 5-7 minutes until softened. Cover the saucepan with a lid and sweat for another couple of minutes.
  3. Remove the lid, add the garlic, ginger and chilli and fry for 2 minutes. Add the spices and stir, cooking for another minute. Add the bay leaves and chicken stock.
  4. Bring to the boil and reduce to a simmer.
  5. Remove the bay leaves and blitz with a blender. Season with salt and pepper.
 

Chickpea Soup with Vegetables April 13, 2011

Filed under: Soups and Stews,Vegetarian — delishuss @ 9:34 pm

I was getting a bit bored with vegetable soup so it was good to come across this recipe. It’s probably not soup weather now but it’s a good filler and nice for lunch. Go easy on the chilli if you are not partial to spicy food. You need to shred the cabbage, I just chopped it thinly but a food processor would be handy. Enjoy.

Ingredients

1 tbsp olive oil

1 onion finely chopped

1 garlic clove, finely chopped

1 red chilli, deseeded and finely chopped

1 bay leaf

500ml stock

1 small cabbage, shredded

1 tin chopped tomatoes

200g canned chickpeas, drained and rinsed

2 tbp chopped parsley or basil

25g low-fat cheese, grated

Method

1. Heat the oil in a pan and gently cook the onion until soft, but not brown.

2. Add the garlic and chilli, and cook for a further minute.

3. Next, add the bay leaf and pour over the stock.

4. Add the cabbage, tomatoes and chickpeas, bring to the boil and simmer for ten minutes, or until the cabbage is tender.

5. Season with salt and pepper, stir in the parsley and serve with the cheese scattered over the top.

 

Hearty Winter Soup December 12, 2010

Filed under: Favourites,Soups and Stews — delishuss @ 12:59 pm
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This is my own little creation. It makes loads so you can make it and freeze. This will warm the cockles. Perfect if you are suffering with a cold and just need a bit of a boast. 

Ingredients

2 leeks, chopped

2 carrots, chopped

1 large potato, diced

2 medium sized onions, chopped

200g soup mix

1 bouquet garni

1 litre of boiling water

50 ml of liquid chicken stock

2 bay leaves

2 tablespoons of olive oil

Salt and pepper to season

Method

  1. Heat a large saucepan; add the olive oil and heat.
  2. Fry off the leeks, onions, potato, and carrots for 2 minutes.
  3. Add the bay leaves.
  4. Reduce the lid and cover with a lid. Saute the vegetables for 5 minutes.
  5. Stir in the soup mix. Add the bouquet garni, salt and pepper.
  6. Pour in the liquid stock and the water.
  7. Bring to the boil and reduce the heat.
  8. Simmer for 45 minutes. Adding more water if it has reduced too far.

 

Sprinkle with some chopped parsley and serve with some nice home made brown bread.

 

Tomato & Basil Soup- Weight Watchers Special October 16, 2010

Filed under: Healthy Eating,Soups and Stews,Weight Watchers Recipes — delishuss @ 9:13 pm
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This is supposed to be ½ point per serving but if you used the one cal spray and had no fromage frais its points free.

Ingredients

2 jars of passata (expensive but worth it for handiness)

2 leeks

1 large onion

Handful of basil (I used the paste and it was fine)

Garlic (I used the paste but probably 2 cloves would do)

Olive Oil/1 Cal spray

2 vegetable stock cubes

2 litres of boiling water approximately

2 teaspoons of sweetener

Method

  1. Chop up leeks and onions.
  2. Fry off in the Olive oil for about 3 minutes
  3. Meanwhile dissolve your stock cubes in the boiling water
  4. Add in the garlic and basil and fry for another minute
  5. Add approximately 3 tablespoons of the stock to the pan and cover for another 2 minutes.
  6. Add in the rest of the stock, the passata, bring to the boil and simmer for 5 minutes. Add in the sweetener and take off the heat. Blend with a food processor to your desired texture.

 

To serve: top with some fromage frais and a sprinkle of basil.

As Gordon Ramsey would say: “DONE”

 

Brown Stew Chicken October 6, 2010

Filed under: Chicken,Soups and Stews — delishuss @ 10:17 pm
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I tried making this recipe on a weekday after work, I was starving and so rushed it a bit. It tasted pretty good but I don’t think it beneffited from being rushed. I got the recipe from: http://uktv.co.uk . Enjoy.

Ingredients

  • 4 leg portions (drumstick and thighs), or 1.2kg whole chicken, skin on
  • 1 lime, juice only
  • 3 spring onions, shredded
  • 2 cloves garlic, finely chopped
  • 1 scotch bonnet pepper, deseeded and finely chopped
  • 2 tsp soy sauce
  • 1 onion, diced
  • 4 sprigs thyme, enough to give 1 tsp leaves
  • 3 tomatoes, diced
  • 2 tbsp vegetable oil
  • 1 tbsp tomato ketchup

    • Method

    1. If you are using a whole chicken, cut it into 16 chunky pieces, or you could use chicken thighs and leave them whole.

    2. Squeeze over the lime juice and add the spring onions, garlic, soy sauce, onion, thyme and tomatoes. Season well and mix everything together. Leave everything to marinate for 2 hours, or overnight if you can.

    3. Take the chicken pieces out of the marinating mixture and pat dry with kitchen paper.

    4. Heat the oil in a deep frying pan set over a moderate heat. Fry the chicken pieces, turning frequently, until the chicken is golden.

    5. Spoon over the reserved marinating mixture, stir in the tomato ketchup, and add about 125ml hot water – or enough to barely cover the chicken. Cover the pan and simmer for 20-25 minutes, until the sauce has thickened and the chicken is tender.

    6. Serve with rice and peas, plain steamed rice or pasta.