Sunshine Soup

This is a super quick  supper dish, sweet potatoes spiced with Carribean curry and tempered with creamy coconut milk.  Just as yummy on a bright sunny day like today as in the deep dark winter.  It’s really simple to make, have a go…

Ingredients:

2 medium sweet potatoes, peeled and cut into about 1cm ish cubes

1 onion, chopped

A dessert spoon of Carribean or Jamaican curry powder

Half a tin of coconut milk ( i used half fat)

2 teaspoons of veg bouillon or a veg stock cube

About 1/2 a pint of boiling water, add more to thin if needed

Salt and pepper

Method:

Soften the onions.  Add curry powder and fry for a min then add chopped sweet potato.  Pour in coconut milk and boiling water to cover, add bouillon or stock cube and simmer for 10 min or until the sweet potato is tender.  Whizz with a hand blender, season genourously and add extra water to thin to desired consistency. Maybe a little cheeky swirl of cream seeing as I was so healthy using the half fat cocounut milk and all and done!

Chorizo Bubble and Squeak

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I’m on a bit of a chorizo roll at the moment and I’m loving it.  I had this for lunch today in order to use up a rather forlorn looking cabbage and some of the chorizo used for last night’s tray bake. 

Ingredients:

6 smallish potatoes, boiled then mashed

1 onion, sliced

quarter of a cabbage, savoy, shredded

salt and pepper

olive oil

Method:

Soften the onion in some olive oil then begin to fry with the chorizo until starting to caramelize, add the cabbage and gently fry until wilted.  Mix the onion, cabbage and chorizo in with the mash,season,  leave to cool slightly then form into patties and fry in olive oil.  Served alone or with a fried egg or perhaps a little salad (the sunshine is out after all).

Chicken and Chorizo Tray Bake

 This is one of Nigella Lawson’s recipes, i’m sure it’s in one of her cook books but I stumbled accross it here: http://www.nigella.com/recipes/view/spanish-chicken-with-chorizo-and-potatoes-5160

It was gorgeous and even my fussiest eater (Mr Potato Lover) loved it and trust me this is a hard task as most of my recipes and ramblings on here are ridiculed and nose turned at so I shall be proud in my accomplishment and thank Nigella for her lovely recipe.

Baked Rice Paper Spring Rolls

I’ve had these rice paper wrappers in my cupboard for ages, when I first realised I was gluten intolerent I thought these might make up for the lack of bread but they’ve been gathering dust for months now and I thought I really must do something with them. 

These little spring rolls make a healthier alternative to the deep fried ones, as delicious as they are, and are pretty straightforward to make.  I went for a veggie option but I’m sure some shredded pork, duck or chicken would go very well in these.

Ingredients:

Makes about 8

8 rice paper wrappers

6 spring onions, shredded

1 carrot, grated

A couple of handfuls of spinach

A teaspoon or two of curry powder

Some soy sauce, I used Tamari

A clove of garlic

About an inch of ginger

A handful of dried vermicelli rice noodles ( the really fine ones)

Some sweet chilli sauce for dipping

Some spray oil

Method:

Grate the ginger and garlic into a hot pan, add the carrot and spring onions, fry for a min or so, add curry powder and soy, fry for a min.  Then add your spinach, cook quickly until starting to wilt then set aside in a bowl.  Soak your vermicelli rice noodles and add to the veg mix.

Preheat your oven to 220 degrees.

Soak your rice paper wrappers one at a time in some warm water for about 10 seconds, I think its easier to do this as you go so they don’t dry out or stick together.  Lay out your wrapper and dollop a little of the veg and noodle mix along the centre, roll and wrap, tucking the ends in as you go and lay on a greased baking tray.

Once they are all rolled and on the baking tray, spray genourously with oil, I guess you could brush some oil on if you don’t have any spray oil.

Put into a hot oven for about 20/25 min until crisp.  They don’t need to brown, mine did slightly but as long as they are crisp they are done so have a little check after 20 min and then decide.

Serve with some sweet chilli sauce.

Retro Saturday Lunch

So I still had some iceburg lettuce in the fridge from last weekend, that stuff really lasts well, and I was thinking what else could I do with it and then prawn cocktail sprung to mind.  I love a nice prawn cocktail and as dated as it might be, done right it is a delicious little starter or light meal.  Easy to make and light and crunchy served with some yummy iceberg and one of my  favourite ingredients the delectable avocado. 

My Marie Rose sauce was made with some creme fraiche, tomato ketchup, a splash of Worcester sauce, a squeeze of lemon and a little salt and pepper.  I mixed it up, defrosted some prawns and mixed them into the sauce.  Served very simply and very seventies styley on some shredded iceberg and some sliced avocado.  Yeah baby!