This soup turned out very tasty indeed! The red curry with the creamy coconut milk and fishy periwinkle taste make for a wonderful starter. Dip a piece of panini bread to soak up the wonderful flavours.
Ingredients 1 tablespoon coconut oil
1 onion, chopped
1 teaspoon chopped galangal or ginger
half a teaspoon chili flakes
1 tablespoon red curry paste
1 spring onion, chopped
1 carrot, diced
1 tomato/ 3 cherry tomatoes, sliced
salt an pepper to taste
1 cup chicken stock
one tin coconut milk
2 lemongrass sprigs, finely cut
200 g chopped cooked giant periwinkle (also called allikreukel)
(can be replaced by shrimps/prawns)
2 tablespoons fish sauce
juice of half a lemon
Method In a pot, heat the coconut oil. Add the galangal or ginger, chili flakes, curry paste, onion and spring onion to the pot and fry for 3 minutes. Add the chicken stock and the carrots. Boil for 10 minutes. Add the tomatoes, salt, pepper and lemon grass and let boil for another 5 minutes. Then add the coconut milk, periwinkle, fish sauce and lemon and let cook for a further 10 minutes.
Garnish with fresh coriander and serve with some bread.
Soupalicious Mushroom, onion and potato soup With celery, rosemary and thyme For the “under-the-weather-and-hungry-for-warm-soup” in winter situation.
Half a teaspoon white pepper
Half a teaspoon garlic and herbs spice
Half a teaspoon salt
80-100 ml mushroom soup mix powder dissolved in 20 ml water
3-4 cups boiling water
Some olive oil for frying
2 medium potatoes, diced in small pieces
One medium onion, diced in small pieces
6-8 mushrooms, diced
A handful celery leaves – not the sticks – chopped
Thyme – 2 small sprigs, chopped
Rosemary – a few leaves, chopped
Method Fry the onion and celery leaves in some oil for 1 minute.
Add 2 cups of boiling water. Add all the spices and the herbs.
Add the potatoes and boil for 15 minutes or longer. Add the mushrooms.
Let boil for another 5 minutes or longer.
Dissolve the mushroom soup powder in some water, stir and add to the soup mixture.
Stir and let boil for 5 minutes.
Serve with fresh buttered white ciabatta or rye bread.
This extraordinary dish includes even more spices and interesting flavours than my last recipe!
400g ground beef
1 sprig spring onion
2 cups chopped bok choy leaves
6 medium sized button mushrooms, cut into pieces
Mint leaves for garnish
Basil leaves for garnish
2-3 portions of Chinese egg noodles
2-3 cups beef broth
5 Star anise
1 teaspoon Coriander seeds
3 tablespoons Fish sauce
2 teaspoons Salt
1 teaspoon Pepper
6 Crushed cardamom pods
1 chili without seeds
1 tablespoon Ground Cinnamon
14 inch piece ginger – cut into pieces
Sear the beef in a pan on high heat. Add some salt and pepper. Cook for 5 minutes until browned – turning from side to side. Add ginger, chili and onions. Cook for a further 2 minutes. Now add 2-3 cups beef broth, depending on how saucy you want it. Add the cardamom and coriander seeds, cinnamon, the rest of the salt and pepper, fish sauce and star anise and cook on medium heat for at least 20 minutes. Then, last but not least, add the bok choi and mushrooms and cook for about 5 minutes. Cook the noodles as instructed. Remember to take out the star anise and cardamom pods before you serve! Get your soup bowls ready – dish up the noodles first and then add the spicy brothy mixture. Garnish with basil and mint leaves. Enjoy!
Tip: The star anise and cardamom pods (and cinnamon pod instead of ground cinnamon) can be put into a bag/herb sachet when cooking and removed before serving.