Warmth for the winter - carrot & lentil soup

Carrots are really cheap at the moment and it's cold out = carrot soup!!

Don't be put off this soup by it's lack of ingredients - it's really tasty!

Carrot & lentil soup

1.  Chop an onion and fry in a little oil on low heat for 5-10 minutes until softened.

2.  Add a tablespoon of curry paste - I like Patak's cumin and coriander.  Stir about for a minute      then add 5-6 large, peeled, chopped, carrots.  Stir then add stock to cover and around 3/4            cup rinsed red lentils.

3.  Bring to the boil then turn down to a simmer and cook around 30 minutes until the carrots        and lentils are tender.  Remove from the heat and cool slightly then puree.  Return to the            stove and reheat.

Serve with plain unsweetened yoghurt.

Beetroot

I've got loads of beetroot ready in the garden at the moment so it was the perfect oportunity to try out a beetroot-haloumi salad i'd been meaning to make.  I couldn't find the exact recipe I was thinking of so decided to go with my imagination.  I added lentils to make it a complete meal.  You could drop the haloumi if you wanted just a side salad, to serve with pan fried fish or to take to a BBQ.  

Beetroot, lentil and haloumi salad

1.  Boil 5-6 beetroot until soft when pierced with a knife.  Remove from water and set aside until cool enough to peel and dice into approx 1 cm cubes.

2.  Boil 3/4 c puy lentils until soft but not mushy, drain and mix with beetroot cubes.

3.  Make a dressing of oil, balsamic vinegar, 1 clove chopped garlic and salt to taste.  Add this to the beetroot mixture with lots of chopped Italian parsley.

4.  Toast a handful of walnut in the oven, leave to cool then chop roughly. Set aside.

5.  Peel a red onion, slice in half then slice the halves into strips.  Cook in oil on low until it caramalises, around 10-15 minutes.  Set aside.

6.  Cover a platter with mixed salad leaves.  Arrange over the beetroot mixture, top with the onion and sprinkle with the walnuts.  Quickly (around 20 seconds each side) haloumi in a dry pan and add to the top.  Serve immediately.

Sweet 'n' salty curry popcorn

MD and I snuggled up on the couch this afternoon, fire blazing (as much as a gas fire can!) to enjoy a movie as the rain poured down.  The end is in sight though as next weekend is the official last weekend of winter - yah!  We'll be spending it down in the South Island as we embark on a week long snowboarding mission!!  Anyway, back to the task at hand - a mid-afternoon movie requires some popcorn.  I've been meaning to try a spice mix I use to roast nuts for a chickpea-beetroot salad, thought it would go well on popcorn....and it did!

Place a knob of butter, 1/4 tsp each of salt, ground cumin, ground coriander and 1 T soft brown sugar in a pan and stir it around on low heat to melt the butter and combine the spices.  Add 1/2 c popcorn and increase heat (not too hot or you will burn the spices!).  Shake the pan until the corn pops.  Enjoy!!

Creamy beans with silverbeet

This recipe is adapted from Heidi Swanson's 'Super Natural Cooking'.  I was quite stoked as I grew the borlotti beans myself over the summer and this looked like a good recipe to try them out on!  I also grew the garlic and the silverbeet so except for the onion and parmesan, it's a truely homemade meal! The boy gave them the thumbs up even though I mucked up a little with my choice of pan, so they will no doubt be on the menu again.  Already getting excited about the quickly approaching spring and the planting of many more borlotti beans!

Creamy beans with silverbeet

1. Cook around 300g (3/4 cup) of soaked, dried beans until tender.  Drain.

2. Heat 3 T oil in a wide pan and add the beans when hot, stir through the oil then spread into a single layer.  Cook 3 - 4 minutes then turn and cook the other side.  The beans should be slightly crispy on the outside and soft inside.  

3. Season with salt then add 1 chopped onion, 2 cloves chopped garlic and the sliced stems of 2 silverbeet.  Cook for a couple of minutes.

4. Add 7 sliced silverbeet leaves and cook until wilted.

5. Season with salt and pepper and sprinkle with parmesan to serve.

Yum!

Day one - 15th August 2008

I have been inspired by all the great food blogs out there, especially the beautiful 101cookbooks!  Am keen to share my favourite veggie/fish dished and my constant experimentation!