You don't need hours of simmering to make a soup bursting with all the flavors of South East Asia that we love. This quick and easy Thai Noodle Soup can be on your table in 30 minutes and is sure to delight any lover of Thai food.
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Wednesday, 15 June 2016
Tuesday, 6 October 2015
Chickpea {Chicken} Burgers
Chickpeas as the main ingredient in a burger might sound a little weird the first time you hear it, but I'll let you in on a secret.... they make the most AMAZING burger patties!
Wednesday, 5 February 2014
Caramelised Onions
Caramelised onions are so easy to prepare and there are so many different ways to use them. They make a good base for French onion soup, onion and feta tarts, gravy, steak sauce, and a great pizza topping. They also keep in the refrigerator for about a week so it's worth making up a batch!
Makes about 2.5 Cups
4 red onions
3/4 Cup water
1/4 Cup brown sugar
1/4 Cup Balsamic vinegar
1 Tbsp olive oil
pinch of salt and pepper
1. Peel and slice the onions.
2. Put everything in a large saucepan over a medium heat. Bring to a boil, reduce heat and simmer for 45-50 minutes, until all liquid is absorbed or evaporated and the onions are nice and soft.
3. Allow to cool, store in an airtight container for up to 1 week.
Caramelised Onions
Makes about 2.5 Cups
4 red onions
3/4 Cup water
1/4 Cup brown sugar
1/4 Cup Balsamic vinegar
1 Tbsp olive oil
pinch of salt and pepper
1. Peel and slice the onions.
Tuesday, 28 January 2014
Mushroom Soup
I love all kinds of soup. I love soup so much that I always struggle to decide what kind to make, it's so much easier to just ask my boyfriend what kind he wants! This time he wanted mushroom (if you know him that will be no surprise to you at all!). So here it is! Mushroom soup.
Apparently this mushroom soup was perfect and I should definitely make it again. I don't think I will ever get used to such lovely compliments about my food. It's so nice to know that what you are making is so enjoyed by those you are making it for.
The nice thing about soups is that they are so easy to prepare. You don't have to spend much time at all preparing anything as nothing needs to be chopped nicely as it's only going to be blended up anyway. It's also very easy to manipulate the servings. If you want to serve more people, just use more stock (and maybe a few more mushrooms so that you don't lose the mushroomy goodness!)
600 g Mushrooms, roughly chopped (I used white button and Portabello)
2 Tbsp Oil (I used canola, whatever you prefer would work just fine)
1 Onion, chopped
4 cloves garlic, crushed
3 Cups Stock (Chicken or vegetable)
Salt and Pepper
1/2 Cup skim milk
To Serve
Cream/milk
Parsley
Chunky/crusty bread
1. Heat oil in a large saucepan over a medium heat. Fry onion and garlic for about 5 minutes. Add the mushrooms and cook for another couple of minutes.
2. Add the stock, salt, and pepper. Bring to the boil and simmer for 25 minutes, until the mushrooms are soft.
3. Stir in the milk. With a stick blender or food processor, blend the mixture to break down the vegetables resulting in a mixture of thick consistency.
4. Return to the heat briefly to ensure a good temperature. Serve with a chunky bread, and topped with a swirl of cream and chopped parsley, if desired.
Apparently this mushroom soup was perfect and I should definitely make it again. I don't think I will ever get used to such lovely compliments about my food. It's so nice to know that what you are making is so enjoyed by those you are making it for.
The nice thing about soups is that they are so easy to prepare. You don't have to spend much time at all preparing anything as nothing needs to be chopped nicely as it's only going to be blended up anyway. It's also very easy to manipulate the servings. If you want to serve more people, just use more stock (and maybe a few more mushrooms so that you don't lose the mushroomy goodness!)
Mushroom Soup
Serves 3-4600 g Mushrooms, roughly chopped (I used white button and Portabello)
2 Tbsp Oil (I used canola, whatever you prefer would work just fine)
1 Onion, chopped
4 cloves garlic, crushed
3 Cups Stock (Chicken or vegetable)
Salt and Pepper
1/2 Cup skim milk
To Serve
Cream/milk
Parsley
Chunky/crusty bread
1. Heat oil in a large saucepan over a medium heat. Fry onion and garlic for about 5 minutes. Add the mushrooms and cook for another couple of minutes.
2. Add the stock, salt, and pepper. Bring to the boil and simmer for 25 minutes, until the mushrooms are soft.
3. Stir in the milk. With a stick blender or food processor, blend the mixture to break down the vegetables resulting in a mixture of thick consistency.
4. Return to the heat briefly to ensure a good temperature. Serve with a chunky bread, and topped with a swirl of cream and chopped parsley, if desired.
Monday, 23 December 2013
Mushroom Macaroni
I briefly saw a recipe a few weeks ago for a mushroom mac and cheese and thought it sounded great. As I am currently on holiday I have been looking for quick and easy dinners that are still tasty enough to keep everyone happy. I thought I would try out my own version of a mushroom mac and cheese, so here it is! (Since I think I have been over doing the sweets a bit lately).
Serves 4-6
400 g macaroni
2 Cloves garlic, finely diced
250 g lite cream cheese
1/2 Cup cream
125 g Camembert, white part removed.
100 g Edam, grated (plus extra for sprinkling)
400 g mushrooms (I used white button, Portobello, and shiitake)
1 tsp (or thereabouts) dried chilli flakes
Ground black pepper, to taste
1/2 Cup breadcrumbs
1. Cook the macaroni, according to the package instructions.
2. Dice the mushrooms. Whip the cream cheese until light, add chilli flakes and ground black pepper.
3. Heat a small amount of vegetable or olive oil in a large saucepan, add the mushrooms and garlic and fry for a couple of minutes. Add the cream cheese, cream, camembert, and edam. Cook over a medium heat until the cheese has melted.
4. Stir through the macaroni and coat well. Pour into a casserole/oven proof dish. Coat with breadcrumbs and edam cheese and bake until golden (about 15 minutes).
Mushroom Macaroni
Serves 4-6
400 g macaroni
2 Cloves garlic, finely diced
250 g lite cream cheese
1/2 Cup cream
125 g Camembert, white part removed.
100 g Edam, grated (plus extra for sprinkling)
400 g mushrooms (I used white button, Portobello, and shiitake)
1 tsp (or thereabouts) dried chilli flakes
Ground black pepper, to taste
1/2 Cup breadcrumbs
1. Cook the macaroni, according to the package instructions.
2. Dice the mushrooms. Whip the cream cheese until light, add chilli flakes and ground black pepper.
3. Heat a small amount of vegetable or olive oil in a large saucepan, add the mushrooms and garlic and fry for a couple of minutes. Add the cream cheese, cream, camembert, and edam. Cook over a medium heat until the cheese has melted.
4. Stir through the macaroni and coat well. Pour into a casserole/oven proof dish. Coat with breadcrumbs and edam cheese and bake until golden (about 15 minutes).
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