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Spiced Carrot & Coconut Soup June 12, 2014

Filed under: Healthy Eating,Soups and Stews — delishuss @ 12:27 pm
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The weather is starting to cool down here in Brisbane. I can start making soups, stews and curries now and not spontaneously combust with the heat . Soups are great, so easy to make and they are full of tasty goodness. Some people struggle to make soup, I don’t get it, it’s probably one of the easiest things to make. I got this recipe from the current Weight Watchers magazine. It’s a lovely new take on a simple carrot soup. I used a lot more of the coconut than the recipe required, I just thought the consistency was a bit thick without it. I also added a stock cube. Both of which would add to the calorie content so if you want to point it, stick to the original recipe.

Serves 4

10 mins prep

35 mins cooking

5 ProPoints per serve

 

Ingredients

1 tbs olive oil

1 brown onion, finely chopped

2 tbs Indian curry paste

1kg carrots, sliced

1/2 cup (80ml) light coconut milk (I used about 150ml)

8x10g mini pappadums

1 stock cube, dissolved in litre of water if not counting points

 

Method

1. Heat the oil in a saucepan over medium heat. Cook the onion, stirring for 5 minutes or until softened. Add the curry paste and cook for 1 minute or until fragrant.

2. Add the carrots and 4 cups (1L) of water or stock depending on whether or not you are pointing the recipe and bring to the boil.

3. Reduce the heat and simmer partially covered for 25 minutes or until the carrot is tender.

4. Blend in batches until smooth.

5. Return the soup to a clean saucepan and stir in 1/4 cup (60 ml) of the coconut milk.

6. Place over a medium heat for 1-2 minutes or until heated through. Meanwhile, microwave pappadums following packet instructions.

7. Drizzle the soup with the remaining coconut milk and serve with pappadums.

 

http://www.pinterest.com/grainiac/recipes/

 

Chicken with Peanut Lime Coconut Sauce November 14, 2012

Filed under: Asian,Chicken,Favourites — delishuss @ 3:51 am
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I’m now addicted to Pinterest, if you haven’t used it yet be warned, many’s an hour will dwindle by on this. I came across this recipe on it and tried it (http://www.familyfreshcooking.com/2011/02/03/chicken-with-coconut-lime-peanut-sauce-recipe/). It’s a cracker, loved it. I think it would be hard to get as good a dish in an Asian restaurant. This is my kind of grub. Give it a go.

Ingredients

Sauce

  • 1/2 cup [light unsweetened Coconut Milk
  • 1/2 cup natural Peanut Butter (I like crunchy)
  • 1 tablespoon Thai Red Curry Paste
  • Juice from 1 Lime (about 1 tbs lime juice)
  • 1 tablespoon Soy Sauce or Tamari
  • 2 tablespoons Fish Sauce
  • 2 teaspoons Toasted Sesame Oil
  • Pinch of the following:
  • Cracked Black Pepper
  • Cinnamon
  • Cayenne
  • Stevia to taste, or your favourite natural sweetener

Chicken

  • 2 pounds Chicken Breast, cut into 1 inch pieces
  • 1/2 cup diced Onion
  • a few Garlic Cloves, chopped
  • 1 teaspoon unrefined Coconut Oil
  • 1 cup chopped Asparagus Spears, cut into 1 inch pieces

Optional Garnishes

  • Chopped Cilantro
  • chopped Peanuts
  • Green Onion
  • toasted unsweetened Coconut Flake
  • Srirach sauce (no idea what this is, so didn’t use it)

Method

Sauce
  • In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener & seasonings to form a sauce. Taste and change anything if you want to. Set aside.
Chicken
  • Heat coconut oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 10 minutes. Stir occasionally for even cooking. Stir sauce into chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time. Serve with spicy Sriracha sauce, rice and garnishes mentioned above.
 

Cherry, choc and coconut traybake December 11, 2011

Filed under: Cakes — delishuss @ 3:32 pm
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As you may have noticed a lot of my posts are for savoury recipes. I try to stay away from sweet stuff because if I make whatever it is I’ll end up eating it all myself and ruin my eternal quest to be skinny 🙂 It hasn’t really worked, I should just makes the cakes and bloody well enjoy them. Catherine has kindly shared some of her favourite teacakes with me so I’m posting them for you all to try and enjoy.

(BBC good food May 2011)

 

Makes 16 slices Prep time 10 mins,

Cooking time 20mins

 Ingredients

200g/7ozs desiccated coconut

83g/3 oz castor sugar

2 eggs, beaten

200g/bar of white chocolate, roughly chopped

85g/3oz glacé cherries, halved

Method

  1. Heat oven to 180C/160Cfan/gas4 .
  2. Line a 20/30cm baking tray with baking parchment.
  3. In a large bowl, mix desiccated coconut, sugar, eggs, white chocolate and cherries until combined.
  4. Cook for 20mins until golden brown and set, then cool in the tray before slicing into bars.

Sound yummy