I love this recipe.
INGREDIENTS
7 ounces medium chinese egg noodles
2 tbspn olive oil
2 garlic cloves crushed
1 large onion roughly chopped
1 red bell pepper seeded and roughly chopped
1 yellow bell pepper seeded and roughly chopped
12 ounces zucchini roughly chopped
generous 3/4 cup roasted unsalted peanuts roughly chopped
For the dressing
1/4 cup olive oil
grated zest and juice of 1 lemon
1 fresh red chile seeded and finely chopped
3 tblspn fresh chives snipped plus extra to garnish
1-2 tbspn balsmic vinegar
salt
freshly black pepper
Step1:
Cook the noodles according to the package instructions and drain well.
Step2:
Meanwhile heat the oil in a very large frying pan or wok and cook the garlic and onion for 3 mins or until beginning to soften. Add the peppers and zucchini and cook for another 15 mins over medium heat, until beginning to soften and brown. Add the peanuts and cook for 1 minute more.
Step3:
Whisk together the olive oil, grated lemon zest and 3 tbspn of the lemon juice, the chile, chives and balsamic vinegar to taste. Season with salt and pepper.
Step4:
Toss the noodles into the vegetables and stir fry to heat through. Add the dressing, stir-fry to heat through. Add the dressing stir to coat and serve immediately, garnished with fresh chives.
Sunday, March 7, 2010
Split Pea and Zucchini Soup
I love soups as starters. They are healthy and satisfying.
INGREDIENTS
6 ounces (2 cups ) of yellow split peas
1 medium onion finely chopped
1 tspn suflower oil
2 medium zucchini finely diced
33/4 cups vegetable stock
1/2 tspn ground turmeric
salt
freshly ground black pepper
crusty bread to serve
Step1:
Place the split peas in a bowl, cover with cold water and let soak for several hours or overnight. Drain rinse in cold water and drain again
Step2:
Cook the onion in the oil in a covered pan, shaking occasionally, until soft. Reserve a handful of diced zucchini to use later
Step3:
Add the remaining zucchini to the pan. Cook for 2-3 minutes. Add the stock, turmeric and drained split peas and bring to a boil. Reduce the heat, cover and simmer for 30-40 minutes. Season with salt and pepper.
Step4:
When the soup is almost ready, bring a large saucepan of water to a boil add the reserved diced zucchini and cook for 1 minute. Drain and add to the soup. Serve hot with warm crusty bread.
INGREDIENTS
6 ounces (2 cups ) of yellow split peas
1 medium onion finely chopped
1 tspn suflower oil
2 medium zucchini finely diced
33/4 cups vegetable stock
1/2 tspn ground turmeric
salt
freshly ground black pepper
crusty bread to serve
Step1:
Place the split peas in a bowl, cover with cold water and let soak for several hours or overnight. Drain rinse in cold water and drain again
Step2:
Cook the onion in the oil in a covered pan, shaking occasionally, until soft. Reserve a handful of diced zucchini to use later
Step3:
Add the remaining zucchini to the pan. Cook for 2-3 minutes. Add the stock, turmeric and drained split peas and bring to a boil. Reduce the heat, cover and simmer for 30-40 minutes. Season with salt and pepper.
Step4:
When the soup is almost ready, bring a large saucepan of water to a boil add the reserved diced zucchini and cook for 1 minute. Drain and add to the soup. Serve hot with warm crusty bread.
Curried Celery Soup
If you like variety of soups then you have to try this.
INGREDIENTS
2 tspn olive oil
1 onion chopped
1 leek washed and sliced
1 and half pounds celery chopped
1 tbspn medium or hot curry powder
8 ounces potatoes, washed and diced
31/2 cups vegetable stock
1 bouquet garni
2 tbspn fresh mixed herbs chopped
salt
celery seeds andn leaves to garnish
Step1:
Heat the oil in a large saucepan. Add the onion, leek and celery cover and cook gently for about 10 mins stirring occasionaly.
Step2:
Add the curry powder and cook for 2 minutes more stirring the vegetables occasionally.
Step3:
Add the potatoes, stock and bouquet garni. cover and bring to a boil. Simmer for 20 mins until the vegetables are tender.
Step4:
Remove and discard the bouquet garni and set the soup aside to cool slightly.
Step5:
Puree in a blender or food processor until smooth.
Step6:
Add the mixed herbs season to taste and process briefly. Return to the saucepan and reheat gently until piping hot. Ladle into soup bowls and garnish each with a sprinkling of celery seeds and some celery leaves.
INGREDIENTS
2 tspn olive oil
1 onion chopped
1 leek washed and sliced
1 and half pounds celery chopped
1 tbspn medium or hot curry powder
8 ounces potatoes, washed and diced
31/2 cups vegetable stock
1 bouquet garni
2 tbspn fresh mixed herbs chopped
salt
celery seeds andn leaves to garnish
Step1:
Heat the oil in a large saucepan. Add the onion, leek and celery cover and cook gently for about 10 mins stirring occasionaly.
Step2:
Add the curry powder and cook for 2 minutes more stirring the vegetables occasionally.
Step3:
Add the potatoes, stock and bouquet garni. cover and bring to a boil. Simmer for 20 mins until the vegetables are tender.
Step4:
Remove and discard the bouquet garni and set the soup aside to cool slightly.
Step5:
Puree in a blender or food processor until smooth.
Step6:
Add the mixed herbs season to taste and process briefly. Return to the saucepan and reheat gently until piping hot. Ladle into soup bowls and garnish each with a sprinkling of celery seeds and some celery leaves.
Mixed Pepper Piperade
If you love eggs try this out for a great brunch.
INGREDIENTS
2 tablespoon olive oil
1 onion chopped
1 red bell pepper
1 green bell pepper
4 tomatoes, peeled and chopped
1 garlic clove, crushed
4 large eggs, beaten with 1 tbspn water
ground black pepper
4 large slice of wheat toast to serve
Step1:
Heat the oil in a large frying pan and saute the onion gently until it becomes softened.
Step2:
Remove the seeds from the red and green bell pepper and slice them thinly. Stir the pepper slices into the onion and cook together gently for 5 mins. Add the tomatoes and garlic, season with black pepper and cook for another 5 mins.
Step3:
Pour the egg mixture over the vegetables in the frying pan and cook over a moderate heat for 2-3 mins, stirring now and then, until the piperade has thickened to teh consistency of lightly scrambled eggs.
Step4:
Serve the piperade immediately with warm whole wheat toast. A glass of orange juice or other fav fruit juice makes a perfect brunch.
INGREDIENTS
2 tablespoon olive oil
1 onion chopped
1 red bell pepper
1 green bell pepper
4 tomatoes, peeled and chopped
1 garlic clove, crushed
4 large eggs, beaten with 1 tbspn water
ground black pepper
4 large slice of wheat toast to serve
Step1:
Heat the oil in a large frying pan and saute the onion gently until it becomes softened.
Step2:
Remove the seeds from the red and green bell pepper and slice them thinly. Stir the pepper slices into the onion and cook together gently for 5 mins. Add the tomatoes and garlic, season with black pepper and cook for another 5 mins.
Step3:
Pour the egg mixture over the vegetables in the frying pan and cook over a moderate heat for 2-3 mins, stirring now and then, until the piperade has thickened to teh consistency of lightly scrambled eggs.
Step4:
Serve the piperade immediately with warm whole wheat toast. A glass of orange juice or other fav fruit juice makes a perfect brunch.
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