Entries for archive: 2010-05

Found 2 entries.

Roasted Tomato Soup

Originally from: 101 Cookbooks

Ingredients

Serves: 4

  • 5 tomatoes, quartered
  • 1 red capsicum, quartered
  • 3 onions, quartered
  • extra-virgin olive oil
  • 5 cloves of garlic
  • sea salt
  • 2 – 3 cups vegetable stock or water
  • 1/4 teaspoon smoked paprika

Method

  1. Preheat oven to 190°C.
  2. Rub down one or two baking sheets with olive oil (or use parchment paper).
  3. Arrange chopped tomatoes, capsicum, onion and garlic onto trays – skin side down. Lightly salt both trays.
  4. Bake for 45 mins (tomatoes should collapse and onions brown). Turn any onions if they get brown. Remove garlic if too brown.
  5. Make up the stock.
  6. Either:
    1. Place all roasted veggies into a large bowl and puree with a hand blender.
    2. Alternatively, blend batches at a a time in a traditional blender with some of the stock.
  7. Leave as chunky or smooth as you like. Mix up all ingredients along with the rest of the stock and the paprika.

Instead of the smoked paprika (which I didn’t have), I used a half teaspoon of hot chilli powder, which gave the soup a good kick.

Also, once the roasted veggies are out of the oven and you’re ready to blend, pop some bread into the oven to warm up so you can have nice hot bread along with the soup. I used some Turkish bread, slightly buttered.

Labels: soup

Inserted: 2010-05-25 11:11 (1 year, 8 months ago)

Birmingham Balti

I really liked this recipe. Originally from the Vegetarian Society website. Otherwise known as “Aubergine, Potato and Chick Pea Balti” but I like “Birmingham Balti” more.

Ingredients

Serves: 4

For the vegetables:

  • 2 tbs vegetable oil
  • 1 onion, peeled and finely sliced
  • ½ tsp cumin seeds
  • 1 potato, peeled and cut into 1 cm cubes
  • 1 aubergine, cut into 1 cm cubes
  • 410g tin chickpeas, rinsed & drained
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric

For the sauce:

  • 2 tbs vegetable oil
  • 1 onion, peeled and finely sliced
  • 2 cloves garlic, crushed
  • 2 tsp root ginger, peeled and grated
  • 4 cm cassia bark (optional)
  • 6 whole cloves
  • 450g tin chopped plum tomatoes
  • ¼ tsp ground turmeric
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 1½ tsp salt
  • 1 tsp sugar
  • 1 tsp red chilli powder to taste

To finish:

  • 4 tbs fresh coriander, finely chopped
  • 200ml water
  • ½ tsp garam masala

Method

For the vegetables:

  1. Heat the oil in a large saucepan and add the sliced onions and cumin seeds. Cook for 3 minutes
  2. Add the chopped potato, aubergine, chickpeas, ground coriander, cumin and turmeric. Stir to coat vegetables evenly and then cook over a high heat for 3 minutes stirring occasionally. Remove from pan and set aside.

For the sauce:

  1. Heat the oil in the pan. Add the onion, crushed garlic, grated ginger, cassia bark and whole cloves. Cook for 3 minutes.
  2. Add the rest of the sauce ingredients: chopped plum tomotoes, turmeric, coriander, cumin, salt, sugar and chilli to taste. Cook on a high heat for 2 minutes.
  3. Lower to a medium heat and cook for a further 3 minutes stirring occasionally.
  4. Remove the cassia bark and blend the sauce roughly with a hand blender. Add the vegetables to the sauce along with the finishing ingredients: chopped coriander, the water and the garam masala.
  5. Cook over a low heat for 20 minutes, stirring occasionally. Serve with Basmati rice and/or naan bread.

Labels: curry, eggplant, balti

Inserted: 2010-05-11 09:55 (1 year, 9 months ago)