Aloo Sabzi (Potato curry)

I've started draining the oil that separates on my natural peanut butter to use in recipes. The taste is a bit pronounced, but in this recipe it just becomes part of the rich and layered flavouring.

6 servings

160 calories per serving

Quick

Experienced cook: ~30 minutes

Novice cook: ~45–50 minutes

3 Tbsp. peanut oil (or any cooking oil)

1 tsp cumin seeds

1 tsp mustard seeds

1 pinch asaphoetida

3 cloves garlic, minced

1 inch ginger root, grated

1 onion (6oz/170gr) sliced

3 potatoes (24oz), cubed (peeled or unpeeled)

½ tsp turmeric powder

¾ tsp red curry powder (Kashmiri blend is good)

1 tsp cumin powder

1 tsp coriander powder 

1 tsp garam masala

1 + ½ tsp Salt 

¼ cup cilantro, chopped 

Squeeze of lemon or lime per serving

1. Heat oil in a heavy bottom wide shallow pan, add cumin seeds and mustard seeds.
2. Once the seeds pop, add the asaphoetida, ginger, garlic and onions along with 1 tsp salt.
3. Sauté on medium heat until the onions start to soften.
4. Add the potatoes to the pan and cook until fork tender. Add a few Tbsps. of water when it starts to stick.
5. Add all dry spices and salt and gently toss until all the potatoes are evenly coated with the spices. 
6. Cook for 2-4 minutes more, covered, to allow the spices to flavor the potato.
7. Serve immediate with chopped cilantro sprinkled on top and a plate of sliced citrus to add on top per serving.

Dahl Makhani (curried bean and lentil dal)

A very flavorful dal, served with savory rice. Excellent on the second day with an egg on top.

2 Tbsps mild oil

1 medium onion (6oz/170g) chopped

3 garlic cloves, minced

1 Tbsp fresh ginger, finely grated 

1 jalapeño pepper, seeds and membranes removed, minced (or a pinch of red pepper flakes)

1 ½ tsp garam masala

1 tsp fennel seeds

½ tsp ground cumin 

½ tsp ground coriander 

1 tsp salt 

Ground black pepper

1 can (14oz/398mL) diced tomatoes, with their juices

1 cup uncooked French lentils

19oz/540mL cooked pinto beans, rinsed and drained 

5 cups water or light vegetable stock

1 bay leaf

2 lightly bruised cardamom pods

1 Tbsp lime juice, plus additional lime wedges for serving

Serve with:

Plain yogurt

Chopped fresh cilantro

Lime wedges

1. In a large pot heat the oil and gently cook the onion for about 5 minutes, until just softening.
2. Add the ginger and jalapeño and cook for another minute.
3. Finally include the garlic and cook for about a minute or until fragrant.
4. Stir in the garam masala, fennel seeds, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
5. Add the tomatoes and cook for about 5 more minutes, stirring, or until they soften and start to fall apart. 
6. Add the lentils, water or broth, bay leaf and cardamom pods. 
7. Bring to a simmer and continue cooking, uncovered,  until the lentils are tender. Stir occasionally. About 35 minutes or until the beans and lentils are very thoroughly cooked.
8. Add the beans and cook another 10 minutes.
9. Remove the bay leaf. 
10. Either mash roughly with a potato masher or ricer, just enough to thicken the broth OR; transfer 2 cups of the mixture to a blender and process until smooth, being careful to avoid the hot steam escaping from the blender lid. Transfer the blended mixture back to the pot and stir to combine. 
11. Add the lime juice and adjust the seasoning. 
12. Serve in bowls.
13. Pass around the yogurt, chopped cilantro and lime wedges. 

NOTE: Good make-ahead dish, the flavors mellow very nicely. Very good as a lunch with a soft fried egg or a soft poached egg on top.

Potato and Daikon Curry

Daikon is an easy winter vegetable to grow and it is great for soil building, so I want to keep it around and find ways of using it for food. I came across this little gem, which is surprisingly tasty. The grated daikon kind of melt into a sauce, showcasing the potato and flavoring the dish.

2 Tbsps. almond meal

1” piece of fresh ginger, grated fine

2-3 hot green chiles, seeded and chopped OR ½ tsp chilli flakes

OPTIONAL: 1+2 Tbsps. cilantro, washed and chopped, in all

1/8 tsp ground cinnamon

1/8 tsp ground cloves

1/8 tsp ground nutmeg

1/3 cup water

¼ cup veg oil

½ tsp caraway seed

1 tsp cumin seed

¼ tsp asafoetida powder

1 lb. potato, cut into ¼ inch dice

½ lb. daikon, peeled and shredded

1 tsp ground turmeric

2 tsps. ground coriander

1 tsp salt

2 tsps. lemon juice (subst. 1 tsp white wine vinegar)

1. Start by making a paste by combining meal, ginger, chilli, optional cilantro, cinnamon, cloves, and nutmeg in the water. Set aside.
2. Heat oil in a heavy pan over high heat until almost smoking. Add in the caraway and cumin seed and stir fry, stirring constantly, until they begin to brown, about 20 seconds. 
3. Add in the asafoetida resin, stir fry for a few seconds, and then add diced potatoes. Sir fry for 2-3 minutes. 
4. Add the shredded radish and the paste. Stir fry for another 3-4 minutes. 
5. Reduce heat to medium-high and add the turmeric and coriander. 
6. Continue stir-frying until the potatoes are tender. Add in a few tablespoons of water at a time when the spices begin to stick to the bottom of the pan. 
7. Remove from heat and mix in the remaining chopped cilantro and lemon juice.

Chickpea and Bean Dahl

Just so you know what to look for in terms of a final result with this dish, the split peas should completely break down and join the cream to make a thick sauce in which are swimming the chickpeas and the beans. If the beans are breaking down a bit, that's not a bad thing. Served as a dal with an Indian meal accompanied by rice or naan and tarkari and saag, this is a lovely buttery, creamy dish.

1 cup yellow split peas (7 oz/200g)

Salt, to taste

1 tsp cumin seeds

3 Tbsps. mild oil

2 Tbsps. fresh ginger, finely grated

2 large garlic cloves, grated (10-12g)

½ tsp red pepper flakes or 1 jalapeno, seeded and minced

½ tsp cayenne pepper

1 small tomato (3oz), chopped

1 Tbsp tomato paste

¾ cup cream (your choice, half and half, table cream or whipping cream)

2 Tbsps. (1oz/28gr) butter

½ cup water

4.5oz dried chickpeas, soaked and cooked or 15oz/425g cooked chickpeas, drained and rinsed

4.5oz dried beans, soaked and cooked or 15oz/425g cooked red kidney beans, drained and rinsed

1 tsp salt and ½ tsp pepper, to taste 

1. Ideally, soak the split peas for at least an hour before boiling them.
2. If using dry beans, cook in a pot separate from the peas.
3. In a medium saucepan, bring plenty of water to a boil. Add the split peas and a generous pinch of salt and boil about 50 minutes.
4. When the peas are well cooked and just starting to break down, retain 1 cup of the cooking water and drain the rest. Liquify in a blender with some of the cooking water. Set aside with the other cooked beans.
5. Meanwhile, in a large, deep skillet, heat the oil and toast the cumin seeds until they just start to turn colour and are fragrant.
6. Add the ginger, garlic, jalapeño and cayenne and cook over moderate heat until softened, about 6 minutes. 
7. Add the tomato and tomato paste and cook until the tomato is slightly broken down, about 5 minutes. 
8. Add the cream, butter and water and bring to a boil. 
9. Stir in the cooked yellow split peas, chickpeas and beans and season with salt. 
10. Simmer, covered, over low heat until thickened, about 15 minutes. Cook longer if it seems too liquid or if the peas have not broken down into a sauce.

Kitchari

This is such a soothing dish without skimping on lots of flavor. 

Timing: 45 minutes

1 Tbsp mild vegetable oil (sesame is good)

2 tsps whole cumin seeds 

2 tsps whole mustard seeds 

5 Tbsps (100gr) finely grated fresh ginger

2 carrots, sliced 

1 cup basmati white rice

1½ cups red lentils (or the more classic split yellow moong dal aka split mung beans)

½ tsp ground cardamom

1 tsp garam masala

1 tsp ground cumin

½ tsp ground turmeric (plus more to taste)

1½ tsps sea salt (plus more to taste)

8 cups water

2-3 Tbsps tamari sauce (to taste)

FOR SERVING 

Chopped fresh cilantro

Lemon or lime juice 

1. Soak the lentils and rice overnight. Drain completely before using.
2. Heat the oil with the cumin and mustard seeds until the mustard seeds start to pop and the cumin is fragrant.
3. Add everything else EXCEPT for the tamari sauce.
4. Bring to a boil then simmer for at least 20-30 minutes or until the rice and lentils are completely cooked and tender. Leave it longer and it will break down more, which I personally quite enjoy. It's up to you, but keep in mind that you can't overcook it, unless you burn it!
5. Add the tamari sauce and taste to adjust the seasoning.
6. Serve and provide garnishes of fresh cilantro and citrus juice.

Anda Karee (अंडा करी) or Egg Curry

6 Perfect Hard-Boiled Eggs , cut in half

¼ cup oil

2 bay leaves

1 cinnamon stick

1 green cardamom pod, lightly crushed

3 to 4 cloves

1 tsp cumin seeds

1 tsp paprika powder

Salt

1 medium onion, finely chopped

1 Tbsp grated fresh ginger

2 cloves garlic, pressed (or garlic scapes, chopped fine)

½ tsp turmeric powder

¼ tsp cayenne pepper

1½ tsp coriander

1 tsp cumin

¼ + cup water (optionally, use coconut milk if you live where coconut trees grow)

½ tsp Garam masala powder

1. Boil the eggs in advance at least to allow them a little time to cool before shelling them.
2. Heat the oil; stir in the bay leaf, cinnamon stick, cardamom, cloves, cumin seeds, paprika powder and mix in the finely chopped onions.
3. Reduce the heat to medium low and cook onions for almost 10 minutes, adding the salt, or until it is gently brown and very soft.
4. When the onion is brown add the ginger and garlic; continue cooking until the sharp smell of fresh ginger and garlic sweetens and smells cooked, about a minute or two.
5. When the garlic and ginger are fragrant, add turmeric, cayenne, coriander, and cumin powder, mixing well. Add the water so that the spices do not burn and are nicely mixed, cook until fragrant (if using the optional coconut milk add now).
6. Increase the heat to medium and boil the sauce for 5 to 8 minutes, covered, then cooking down to achieve the desired sauciness.
7. Add the garam masala and stir it in.
8. Immediately afterwards, cut the eggs in half and add them to the pan, spooning over the sauce, and cook a few more minutes, just to heat through.
9. Serve immediately with the cut side facing up. It's recommended to serve with a raita or plain yoghurt.

Olde English Blacke Berrie Pie

Adapted from a recipe in the classic Food in England by Dorothy Hartley, this is a surprising pie with a very thin crust. The apple thickens the filling so that when it is completely cooled, it creates a lovely silky loose jammy texture. If you've made Blackberry Liqueur, try cutting in about a cup of the boozy fruit with regular fresh berries for a little kick. If you pick your own blackberries, there is a difference in flavor depending at what time of the season you pick them. According to Hartley's research, the first berries should be eaten fresh, the mid-season berries used to cook with, the late season berries used to cook with and augmented by spices, such as ginger or lemon zest (brief notes in the recipe on this).

2 medium apples (364gr) peeled, cooked and mashed

1 Sweet pie dough recipe, rolled extra thin and the edges rolled up to be a bit thicker

A little oil

½ cup sugar

3 cups (432gr) blackberries (or substitute 1 cup with leftover blackberries from making liqueur)

¼ cup (2oz/58gr) butter

For Late Season Berries

- 2 tsps fresh grated ginger

- zest from ½ lemon

1. Peel and core the apples. Steam with a little water to get perfectly soft, then mash fine. Mix in the sugar and allow the sauce to cool completely before mixing with the blackberries and before putting in the pie shell to avoid melting the butter in the shell. 
2. If you have late season berries, now is the time to add the ginger and lemon to the apple.
3. As the apple sauce cools, roll out the dough quite thin, ¹⁄₁₆" or about the thickness of a nickel. 
4. Put in the pie plate and, to avoid soggy crust syndrome, brush the bottom with a little oil or melted butter to help seal it against the liquid of the blackberries. 
5. Do not trim the crust. 
6. With a wooden spoon, very gently combine the blackberries and the applesauce. Spoon the mixture into the pie shell, then dot the top with bits of butter. 
7. Instead of cutting away the excess, fold over the crust, wet the edges and pinch together.  The extra crust should fold over the pie leaving an open center with irregular edges. Pop in the refrigerator or freezer for at least 15 minutes.
8. When you're ready to bake, turn on the oven to 400°F. Brush the top of the pie with a little more oil and put it on a parchment-lined baking sheet to catch any drips and bake for 50 to 60 minutes, or until the crust is deep golden brown.
9. Allow to cool completely before serving to allow for the juices to set.

Barley Kichadi

Number of portions: 6
Serving size: ~345 g per portion
Calories per serving: ~360 kcal
Speed: Everyday Dish (moderate hands-on, simmering long enough to tenderize)
Experienced cook (active time): 25–30 min
Novice cook (active time): 35–45 min
Total elapsed time: 1hr 30 min
LHSS Score: 9.0 / 10

1 cup pearl barley  (soaked for an hour then drained)

½ cup yellow mung dal OR red lentils

2 Tbsps mild veg oil or ghee 

½ tsp mustard seeds 

½ tsp cumin seeds  

1 onion (6oz/170gr) finely chopped 

Zest from 1 lime OR fresh lemon balm OR curry leaves

A pinch of asafoetida (aka hing)

½ inch fresh ginger, grated or chopped finely

3 to 4 green chillies, chopped finely

¼ tsp turmeric powder 

2 tomatoes (10 to 15 oz) finely chopped (or 14oz/398mL canned)

1 medium carrot (~4 oz/115 g), peeled and diced small

3 cups water 

1 tsp+ of salt, to taste

Chopped coriander leaves for garnishing

4 oz (115 g) chard, roughly chopped

2 Tbsps. lemon or lime juice 

Optional topping: 1 tsp toasted pumpkin seeds per serving (~6 tsp total)

1. Soak barley and pulses for at least 1 hour in plenty of water. Drain before using. 
2. Heat ghee in a large saucepan over medium flame.
3. Add mustard seeds and cumin seeds. When they pop, add chopped onions and sauté.
4. Add lime zest or other option, along with hing, ginger, green chillies and turmeric. Stir fry for up to 2 minutes, or until onions become translucent.
5. Add chopped tomatoes and cook until the tomatoes have broken down and the oil begins to separate slightly from the mixture.
6. Add the soaked barley and pulse of choice and mix well. 
7. Add 3 to 4 cups of water and the salt. Allow the water to come to a nice boil.
8. Lower the heat and cover to cook.
9. Cook for 50 minutes to an hour or until the barley is well cooked and the water is fully absorbed.
10. Add the chard and cook another 10 minutes.
11. Add more water if required, if you feel the barley is not cooked enough. 
12. Remove from heat and serve, sprinkled with lime or lemon juice and garnished with chopped coriander leaves.
13. Serve barley khichdi with yogurt or as it is.

Gingered Carrot Soup

I've made this soup several times, and find that there are no alterations required. Big thanks to Maxine Bonneau for creating such a lovely, smooth, sunny recipe for an easy, quick carrot soup.

2 Tbsps. (1oz/28g) butter
2 onions (12oz/340g), peeled and chopped
1 lb 8oz (680g) carrots, sliced
2 Tbsps. grated fresh ginger, divided
6 cups chicken broth (substitute vegetable broth for vegetarian)
1 cup heavy cream
2 tsps. salt, divided, to taste
¼ tsp. pepper

1. In a soup pot, melt the butter and cook the onions, stirring often, until they are soft, translucent, and just beginning to take on a little colour.
2. Add the carrots, 1 Tbsp. of the ginger, and 1 tsp. of the salt. Cook, stirring occasionally, for about 5–8 minutes, allowing the carrots to begin softening.
3. Pour in the broth, cover, bring to a boil, then reduce the heat and simmer until the carrots are completely tender.
4. Stir in the remaining tablespoon of ginger and cook for another 2–3 minutes.
5. In a blender, or with an immersion blender, purée until completely smooth. (When I'm feeling particularly picky, I like to first blend it, then run it through a fine strainer.)
6. Return the soup to the pot and stir in the cream. Add the remaining salt and the pepper, tasting and adjusting the seasoning as needed. Reheat until quite hot, but do not boil.

Huge Apple Pie

This pie is best eaten when completely cooled to room temperature. It smells so good while baking, but when we've indulged in eating it warm from the oven, we notice that the fullness of flavour from the spices doesn't come through. I came up with the pie recipe because I found a beautiful used deep dish pie plate that I just had to have. This was about the same time that our Granny Smith apple tree started to drop its fruit in our first year on the farm. Being one of the classic apple pie fruits, it was a perfect fit.

Part 1 - the crust

1½ cups flour
2 Tbsps sugar
¼ tsp salt
¾ cups (6oz/172gr) very cold butter cut into 1⁄2 inch pieces
½ cup (2 oz) sharp cheddar, grated
1 egg yolk
4 Tbsps (more or less) ice water

NOTE: The pastry needs time to cool in the refrigerator not once but twice for 15 minutes each time, and then at least another 15 minutes before baking.
NOTE: The secret to a flaky crust is to keep everything cold. If you work the dough with your hands, be sure they are cool - my hands tend to be hot, so I dunk them in an ice bath before making pie dough.

1. Put the flour, sugar and salt in a large bowl. Add the butter pieces and pinch with your fingers to create a crumb texture (it's like playing with sand) with bits that are pea-sized and no smaller. The goal is not to completely combine the butter into the flour, but to break it up into the flour so that there are tiny globule of butter that, when the dough is baking, will create pockets as they melt, giving you that lovely pie flake.
2. Stir in the cheddar.
3. Make a well in the middle and pour in the egg yolk and 3 Tbsps of water (add the 4th and more until you get the classic pie dough texture). Quickly work in the liquids into the flour until you can form it into a ball; don't overmix or you'll have tough dough.
4. Pat into a thick disk, seal in plastic and refrigerate for 15 minutes.
5. Roll out the dough, line a deep dish pie plate with it (or divide into 2 pies) and chill at least for another 15 minutes.

Part 2 - the filling

The Cream:

2 cups heavy cream

1 whole star anise

1" piece fresh ginger, peeled and coarsely grated

4 whole cloves

2 cinnamon sticks (14 to 20 cm total)

pinch ground nutmeg

The Apples:

9 cups (2 to 3lbs when peeled and cored, or 10-11 fruits) of sliced apples

⅔ cup sugar

The Custard:

6 Tbsps (or ¼ cup+2Tbsps) flour

2 large eggs, at room temperature

1 tsp vanilla extract

1. Position the oven rack in the bottom third of the oven (to make sure the bottom of the crust bakes properly) and preheat to 400°F.
2. Bring the cream to a simmer in a small saucepan with the star anise, ginger, cloves, cinnamon sticks and nutmeg. 
3. Remove from the heat and let the spices steep for at least 20 minutes. 
4. After 20 minutes, strain the mixture into a bowl and allow it to cool while you complete the following steps.
5. Combine the apple and sugar in a large pan and cook until the apple starts to soften. The apples won't cook much in the oven, so get them to stay whole as much as possible but get them to soften.
6. Remove from the heat, add the flour, toss to coat evenly and set aside.
7. When the cream is cool enough, whisk in the eggs and the vanilla.
8. Fold the egg and cream mixture into the apples, being careful not to break up the apple pieces any further.
9. Take the crust out of the refrigerator and pour the apple mixture into it. Pop in the oven and bake for 15 minutes.
10. Meanwhile, combine all the streusel ingredients until well blended, in preparation for the final stage of baking.

For the streusel

1 cup flour

½ cup (4oz/114gr) melted butter

½ cup firmly packed brown sugar

½ tsp ground cinnamons 

1. Squeeze the streusel ingredients between your fingers and palms to make clumps ranging in size from small to large grapes. Once the first 15 minutes of pie baking has elapsed, reduce the oven temperature to 375°F, remove the pie from the oven and scatter the streusel all over the top of the pie. There is a lot of streusel; use it all, gently mounding it in the centre (if you are making two smaller pies instead of one giant pie, you may choose to make a double recipe of the streusel, or just divide this one. It's whatever ratio you prefer of filling-to-streusel).
2. Return the pie to the oven and bake for another 15 minutes, then turn the oven temperature down again, this time to 350°F, and continue baking for an additional 20 to 30 minutes, or until the streusel is evenly browned and the pie feels firm when the top is gently prodded. If you can see any filling bubbling around the edges, that is a good sign of doneness, but also a sign that the streusel could have been spread more evenly in those areas.
3. Remove the pie from the oven and allow the filling to thicken and set. Feel the bottom of the pan to make sure there is no more warmth and that it is completely at room temperature before even thinking of serving it.
4. This pie is best when completely cooled.

Creamy French Lentil Dal

This contains all sorts of yummy. The cream smooths the flavour of the smoky spicyness of the chillis, and the firm yet tender tooth of the little du Puys lentils. This makes for an excellent addition to a multi-course Indian-style meal, or it does very well on its own, over rice, for a nice lunch.

1 Tbsp vegetable oil
1 medium onion (6oz/170g), minced
2 cloves garlic, minced
1 Tbsp fresh ginger, peeled and minced
2 chipotle canned in adobo, seeded and minced
2 medium carrots, peeled and diced (4oz)
1 cup du Puys lentils
¼ tsp cumin
1 bay leaf
1 cup heavy cream (or 1 can coconut milk for vegan) 
3 cups vegetable stock or water (see NOTE)
Salt and black pepper, to taste
Chopped cilantro for garnish

1. Heat the oil in a medium-sized pot over medium heat. Add onion, garlic, ginger, chilli, and carrots and sauté till the onions are soft and translucent.
2. Add the lentils, cumin, bay leaf, cream (or milk), and stock (or water). Turn heat to low and simmer until the liquid has reduced and the lentils are tender, about 40 minutes.
3. Season with salt and pepper to taste. If you like, use a hand blender to gently purée the soup for a thicker consistency. 
4. Garnish with cilantro. Serve over rice.

NOTE: If you prefer a thicker dal, you can simply subtract the total amount of broth/water, which I tend to prefer if it's meant to be part of a larger ensemble of dishes. Just keep in mind that the bare minimum required to cook the lentils with NO liquid left is 2 cups to every cup of pulses.

Dragon Bowl

I made this for my mom in November 2013 when she was recovering from a major operation. She was working with a naturopath who had her on a special diet where she had to eat a lot of beans. Now, my mother doesn't like beans. So I was trying to find some interesting ways of preparing some for her. In this instance it was as mung bean noodles and tofu.

8 servings

  

The Sauce

¾ cups rice or apple cider vinegar

1 cup mild vegetable oil

4 Tbsps toasted sesame oil

¼ cup Tamari or Braggs aminoacids

5 Tbsps lemon or lime juice

3 Tbsps tahini

2 Tbsps grated fresh ginger

2 or 3 grated or pressed cloves of garlic

1 cup very hot vegetable or chicken broth

1. Put everything together in a bowl and whisk until well combined.
2. Keep on a low simmer on the stove-top.

The Layers
1 cake tofu, cubed

1½ cups brown rice

250g package rice or cellophane (mung bean) vermicelli noodles

9oz grated carrots and/or beets

2 head broccoli, cut into florets

1lb/500g daikon radish or zucchini, grated

Lettuce, thin slice

Parsley, minced

Green onion, small chop

2 avocado, cubed

340g/12oz sprouts of some description (mung, sunflower, alfalfa, broccoli, whatever)

Pumpkin or sunflower or hemp seeds

1/4 cup toasted sesame seeds

1. To prepare the tofu turn on the oven to 400F. Use about a ¼ cup of the sauce and toss with cubed tofu. Put the tofu in the oven to bake for 30 to 45 minutes, turning every 15 minutes.
2. Meanwhile cook the brown rice in 3 cups of lightly salted water for 45 minutes.
3. Grate the veg you are using: either carrot, beets, zucchini, daikon
4. Boil some water and pour over the noodles and let soak for 1 minute or until pleasantly al dente.
5. Put the broccoli on to steam - only cook until al-dente, about 5 minutes.
6. Chop up the parsley and green onion.
7. Once the rice is cooked, layer each ingredient into bowls like this, 1 being the bottom of the bowl, 10 being the garnish on top:

• noodles
• carrot and/or beet
• steamed broccoli
• brown rice
• grated daikon radish or zucchini
• cubed avocado
• baked tofu
• some form of sprouts, and fresh lettuce
• pumpkin, sunflower or hemp seeds (about 1 Tbsp per bowl)
• sprinkles of parsley, green onion, and toasted sesame seeds

The last step is to pour the steaming hot sauce over the whole thing and serve with a bottle of hot sauce on the side for those who like it spicy.

Roasted Carrot Ginger Soup

This is such a comforting soup. I like to finely dice the gingerroot so that I get small bursts of ginger while I'm eating my soup. It is definitely warming and good for cold and rainy or wintery weather. Can be made with Olive Oil instead of butter.

2 lbs carrots, peeled and cut into 2" lengths
2 + 2 Tbsps. olive oil
1 onion, diced (6oz/170g)
2 large rib celery, diced (to yield about ½ cup) or a good pinch celery seeds
1" piece of fresh ginger, tiny dice (not grated)
8 cups chicken or veg broth
2 tsp salt
1/4 tsp ground pepper
Chopped fresh chives or chervil for garnish (optional)

1. Heat the oven to 375°F.
2. Drizzle the carrots with the oil and place them on a baking dish in a single layer. Roast them in the oven until they start to blister and brown, about 30 to 40 minutes. Browning is essential for flavour.
3. Meantime, in a soup pot, start to cook the onion in butter until it's soft, about 2 to 3 minutes. 
4. Stir in the celery and ginger and and continue to cook until the onions start to brown, about 5 minutes. 
5. Add the roasted carrots, broth, salt and pepper. Bring to a boil, cover, and let vigorously simmer until the carrots are tender, about 15 to 20 minutes. 
6. Let the soup cool before putting in the blender - hot liquid makes the air expand in the blender urn and the liquid can explode out of the blender and burn.
7. Purée the soup in batches in the blender (also, don't overfill the blender).
8. To serve, return the soup to the pot and reheat it over a gentle flame. Garnish with the chives or chervil. 

Curried Red Lentil Soup

So simple, and yet so good. This is a staple in our home, and is good as a soup or, with a little less broth, makes an excellent dahl by subtracting 3 cups of water.

Serves 6

About 190cals

2 Tbsps. mild vegetable oil
1 large onion (10oz/285gr), chopped
2 cloves garlic, crushed (or more)
2 tsps. grated fresh ginger
2 tsps. curry powder of your choice
2 cups red lentils
8 cups water or stock
3 carrots, sliced (9oz/255g)
Juice from 1 lemon (2 to 3 Tbsps)
2 tsps. salt

1. Heat the oil in a large stockpot (8 quart). Add the onions and sauté for about 5 minutes. Add the garlic, ginger, and curry powder and sauté a minute more.
2. Add the red lentils and water or stock. Set the timer for 30 minutes.
3. Bring to a boil before reducing to a simmer.
4. After 30 minutes, add the carrots, cover the pot, and simmer for another 15 to 30 minutes, or until the lentils are completely soft.
5. Turn off the heat, add lemon and salt, and serve.