I love Cappuccino's. With the frothy milk on top and a sprinkling of Cocoa powder, it's really nice to treat yourself to on...
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I love spicy food, I love sweet food, I love sour food, I love crunchy food and I love soft food. Let's just go ahead and end ...
I've never understood the difference between a cupcake & a fairy cake. Nor have I ever understood why a pack of cupcake ...
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Inspiration for this recipe came from watching Aladdin (yes, I watch Disney films, so shoot me). After spending 10 minutes staring ...
I present to you - ARABIAN NIGHTS SOUP. Feel free to serve it on a magic carpet/bed of lustrous purple silk/a pet tiger....
A batch makes about 2-3 servings.
300g Butternut Squash (about half a big one) cut into small chunks
3 sticks of celery, cut into small chunks
1 large white onion (or two medium ones), cut into small chunks
1 yellow pepper, sliced
2 carrots, cut into small chunks
2 crushed garlic cloves
1 reduced salt vegetable stock cube
2 teaspoons of honey
1/4 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/4 teaspoon of cumin
5g of fresh coriander
1/4 teaspoon of chilli powder
1 teaspoon of cracked/crushed peppercorns
1/4 teaspoon of mild curry powder
2 teaspoons Toasted Seasme Seed oil
Pop the kettle on, do your chopping, slicing and dicing and slide all the veg into a big saucepan. Coat them in the seed oil, add in the coriander, give it a mix and set it on a low heat, stirring to stop it burning.
Once the kettle has boiled, crush the stock cube into a measuring jug and add 1 pint of boiling water into it. Give it a good stir.
Now add the ginger, chilli, cumin & curry powder to the jug and stir gently. Finally add the cinnamon. Stir gently and leave for a minute.
To the big pot of veg, add the pepper give it one final mix before adding the stock/spice mixture. Give it a stir and make sure that the water has reached the bottom.
Cover immediately (Or else it will reduce to a big mushy burnt mess) and leave for no longer than 25 minutes to bubble away nicely.
At this point, your kitchen will smell amazing, it's right about this time that I start singing songs from Aladdin.
One everything has bubbled away nicely, whip out your blender and mix it well until there are no lump or bumps left. Season the top with a pinch of pepper, or I used crushed coriander seeds which works nicely too.
Serve. I had mine with a small Naan bread - very tasty!
This was inspired by a recipe I found in my great-grandmas old cooking manual called "Yolk soup". It had an egg on...
This was inspired by a recipe I found in my great-grandmas old cooking manual called "Yolk soup". It had an egg on top. I've tweaked it beyond all recognition, half of the stuff listed in the recipe book went out of production before I was born.
1/2 butternut squash, peeled, deseeded and cut into small cubes
1 clove of garlic (I don't mean the whole garlic!) Sliced or crushed
1 red pepper, cubed
1 medium red onion, cubed
1 medium white onion, cubed
1 reduced salt vegetable stock cube
1 teaspoon of honey
1/2 pint of boiling hot water.
1 1/2 teaspoons of ground coriander
a sprinkling of cracked peppercorns.
A magazine. A watched soup never boils after all...
Makes enough for two generous bowls of soup.
Shove everything into the saucepan. (A random tip, I find putting the butternut squash a the bottom makes things cook a little more evenly).
Make up the stock in a jug - add the honey, stir it into the veg, pour over the veg, add the coriander, put the lid on & leave to simmer on medium heat for about 20 minutes.
Now take out a magazine, have a cuppa or manically try and clean up the mess in the kitchen. Whatever floats your boat!
When it's been bubbling nicely, and the water has reduced slightly - blend it up.
After blending, leaving it OFF the heat, add the vanilla essence. Stir gently and leave for a few minutes.