Somewhere between a soup and a curry-perfect for cold nights!
Ingredients: 1 packet(300g) leeks trimmed and sliced 4cm knob ginger,finely chopped 1 packet(500g) button mushrooms halves 3 cloves garlic,chopped 1 can sweetcorn kernels 2-3 tbsp mild curry powder Vegetable stock or chicken stock 1 can coconut milk Salt and milled pepper Handful fresh coriander, for serving 1 sliced chilli,for serving (optional) Ciabatta bread sliced for serving or rotis or naan bread
Method: Saute leeks,ginger and garlic in oil until soft and fragrant. Add sweetcorn and stir through curry add mushrooms,stock and bring to boil. Simmer for 10 minutes, stirring occasionally add coconut milk and blitz to blender if desired. Season. Scattered with fresh coriander and chilli,serve with warm rotis or ciabatta breads for dipping. Enjoy and Chow now! 😀
Friends what did you make for supper today me I didn’t cooked much heavy dinner but this delicious hot soup will make your tummy better and full perfect for winter its fantastic ……Chicken Sotanghon soup or vermicelli soup lets eat: recipe as follow below
Ingredients: Half kilo chicken breast 1 pack vermicelli noodles 1 onion Garlic gloves Green spring onion Carrots shredded Pork crackling or chicharon Chicken stock Pinch of kosher salt Ground black pepper to taste 1 chicken broth cubes if no chicken stock available 2 hard boiled eggs Method:
Fry onion and garlic until brown for about 2 to 3 mins Then add chopped chicken breast into bite cubes Fry again and pour chicken stocks and bring to boil Add carrots simmer for another 5 min Add vermicelli noodles stir Season with salt and pepper to taste
Before serving Add chop hard boil egg and pork cracklings and garnish with green spring onion. Serve hot
Tip: do not over cooked the noodles
Prepared, tried and tested by: All joy’s lovely cooking
Chicken fillet 1 packet japanese noodles 2 to 3 tsp sugar Fish sauce to taste
For serving Bunch of spring onion Cut into pieces 2 red chillies 2 hard boiled eggs
Place stock ingredients in pot and add 2 litre water cover bring to simmer cook for 2.to 3 hours skimming scum off the topwith sieve . Add more water if needed.Strain stock through a sieve lined with cleaned tea towel and return liquid to a clean pot . Add noodles cook for 5 mins and beef are tender. Cjt meet into thin slices across the grain . Ladle hot soup into bowls and top with sliced meet,spring oinion,herbs abd chillies hard boildd egg.
Nice and hearty for winter. 500 g soft shin beef diced into 3/4 inch cubes 2 tbsp oil 2 onions, coarsely diced 3 garlic clove, crushed 3 cups All Gold tomato juice 2 cups beef stock Ina Parman 1 tsp salt 1 tbsp sweet smoked paprika powder 1 tbsp Robertson’s paprika 1/2 tsp dried chilli flakes 2 – 3 potatoes, cut into 1 inch cubes 3 peppers, red, green and yellow cut into 1 inch pieces salt, pepper to taste, pinch of cayenne pepper Chopped parsley
Heat the oil in a large pot. Brown half the meat. Remove meat and brown remaining meat. Return all the meat to the pot, adding onions and garlic. Continue to cook on high for several minutes, stirring often. Add tomato juice, beef stock salt, and paprika powders Bring to boil, cover, and reduce heat to a simmer. Cook for about 45minutes. Add cubed potatoes and peppers. Cook for a further 25 minutes or until the potatoes are tender. Season with additional salt, pepper, cayenne pepper. Sprinkle with parsley.
Recipe: Quick German Recipes Prepared, posted and tried and tested by : Gail Haselsteiner
1 Medium butternut (remove pips cut into squares with the skin) 1 Medium broccoli (cut into pieces) 1 Medium onion (cut into pieces) 1 Cube chicken stock (1/2 litre of boiling water) Little bit of olive oil to fry the onions Fresh cream
Method Fry onion pieces in olive oil till light brown. Add butternut, broccoli and chicken stock. (chicken stock must cover all the veggies) Cover pot with lid and simmer until the veggies are soft. Remove from heat. With a blender mash all the veggies. Add half a cup (or more) of fresh cream according to taste Add salt and freshly ground black pepper. Simmer again for a few minutes until all the ingredients have cook through. If the soup is to thick you can add a bit more water. Serve as a starter or main dish with toasted french loaf Garnish with a dot of cream and a sprig of parsley (optional) Enjoy!
NOTE: I forgot to mention that the broccoli can be replaced with granny smith apples 2-3 grated apples core removed!
2 TBSP olive oil 1 medium onion, chopped 2 TBSP finely grated fresh ginger root 1 big sweet potato, peeled and cubed 3 cups stock 1 TBSP ground coriander sea salt, to taste freshly ground black pepper, to taste chili flakes, to taste 2 garlic cloves, finely grated
Serve with cold pressed extra virgin olive oil, (cream optional) freshly ground black pepper and some fresh coriander In a stockpot, add olive oil and onions and cook on medium to high heat until translucent. Add ginger and cook for 30 seconds. Add sweet potato and cook for 1-2 minutes, stirring. Add stock (and more water if needed to cover the veggies) and bring to a boil. Once it’s boiling, lower heat, add coriander, season with salt, pepper and chili flakes (if using) and simmer until sweet potato are tender. Turn off heat and allow soup to partially cool, then add it to the blender and puree it. Return to the pot, add grated garlic and stir. Warm it up again before serving