Ingredients
- 500 grams carrots (mincely chopped)
- 100 grams onions (mincely chopped)
- 2 tsp fresh ginger (grated)
- 6 cups stock
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup lime juice
- saltand black pepper to taste
Instructions
- In a soup pot, on medium low, add butter, oil, onions, carrots and salt.
- Saute until vegetables are soft.
- Add ginger and cook for a minute or two more. the add the stock to the mixture and simmer for about 10 minutes.
- Puree the soup mixture in a blender until smooth.
- Add lime zest and juice. Chill and serve.
Cooking time (duration): 20
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: supper
Culinary tradition: Chinese
My rating:3 stars: ★★★☆☆
Posted: February 26th, 2010
Categories:
soup
Tags:
butter,
carrots,
ginger,
lime,
oil,
olive,
onion,
pepper,
salt,
zest
Comments:
No Comments.
Recipe: Chestnut Soup
Ingredients
- 500mg chestnuts (pre-roasted and peeled)
- 4 cups broth
- 2 cups milk
- 1 cup cream (full fat)
- 1 medium onion (minced)
- 2 tbsp extra-virgin olive oil
- 2 tsp salt
- Freshly ground black pepper and thyme
Instructions
- Sauté the onions and thyme with a pinch of salt in the olive oil in a heavy bottom sauté pan until the onions are golden. (make to not burn the onions)
- Add half cup of water then after it evaporates a little, add the milk and broth and simmer.
- Add chestnuts and simmer until chestnuts are falling apart.
- Remove soup from heat and stir in the heavy cream.
- Puree the mixture until it is blended and smooth, strain it for a smooth mixture.
- Add black pepper and salt to taste.
- Enjoy
Quick Notes
If the soup feels too thick for you, add milk or cream to thin it out.
Cooking time (duration): 30
Diet type: Vegetarian
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: USA (Nouveau)
My rating:5 stars: ★★★★★
Posted: January 28th, 2010
Categories:
soup
Tags:
balck,
broth,
chestnut,
cream,
extra,
milk,
oil,
olive,
onion,
pepper,
salt,
thyme,
virgin
Comments:
1 Comment.
Ingredients
- 100 grams octopus (semi-cooked)
- 100 grams shrimps (21-25 preferable semi-cooked)
- 100 grams scallops (semi-cooked)
- 2 medium tomatoes (finely chopped)
- 1 red onion (thinly sliced)
- 1 small chili pepper (finely minced)
- 1 small yellow bell pepper (finely minced)
- 1 small jalapeño pepper
- 2 kg limes (juiced)
- extra virgin olive oil
- pinch of fresh cilantro
- salt, black and red pepper to taste
Instructions
- Cut the seafood ingredients into munchies (bite-size) pieces then mix them together.
- Cut the onion a la julienne.
- Cut tomatoes, red and yellow and green bell peppers into small squares.
- Mix the onion, tomatoes, lime juice, bell peppers, jalapeño, cilantro , olive oil, salt and pepper, then add them to the seafood mixture.
Quick Notes
Serve fresh with a good chilled mojito or beer.
Cooking time (duration): 25
Diet (other): Low calorie
Number of servings (yield): 6
Meal type: hors d’oerves
Culinary tradition: Central American
My rating:5 stars: ?????
Posted: December 20th, 2009
Categories:
Amuse-Bouche/Hors-D’œuvre,
Caribbean,
mezza,
tapa
Tags:
bell,
ceviche,
chili,
cilantro,
cold,
green,
jalapeño,
juice,
lime,
mix,
mojito,
octopus,
oil,
olive,
onion,
pepper,
red,
salt,
scallops,
serve,
shrimps,
yellow
Comments:
No Comments.
Ingredients
- 1 kgrams beef steak cut into thin strips
- All-purpose flour
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, sliced
- 1 cup sliced mushrooms(preferred fresh)
- 1 beef broth
- 1 mushroom soup packet
- Salt and black pepper
- 1 cup cream
Instructions
- Season the meat strips with some salt, black pepper and garlic powder, then dust with flour.
Brown them on both sides in the olive oil and butter.
- Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings.
- Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour.
- Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth.
- Cook over low heat for about 30 minutes, covered.
- Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the cream the last few minutes, right before you serve.
Quick Notes
serve with rice or noodles
Variations
you can add sour cream instead of regular cream.
Cooking time (duration): 40
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Russian
My rating:5 stars: ★★★★★
Posted: December 1st, 2009
Categories:
General,
lunch
Tags:
broth,
butter,
cream,
flor,
meat,
mushroom,
noodles,
olive,
onion,
pepper,
rice,
salt,
soup,
sour,
stroganoff,
vream
Comments:
No Comments.
Ingredients
- 1 cup uncooked lentils
- 1/2 cup uncooked rice
- 4 cups water
- 1 onion, chopped
- Salt and pepper to taste
- Virgin Olive Oil
Instructions
- Rinse lentils and place in a pan with water.
- Boil for approx 25 minutes on medium fire. Sauté chopped onions in oil.
- Add onions and residue, seasonings and rice to the lentils.
- Cook for 20 minutes while often stirring.
Quick Notes
Can be eaten hot or cold.
Variations
Green or vegetables salad can be accompanied on the side.
Cooking time (duration): 40
Diet type: Vegetarian
Diet (other): Low calorie
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Posted: November 24th, 2009
Categories:
Lebanese
Tags:
boil,
cook,
lentils,
lunch,
oil,
olive,
onion,
pepper,
rice,
rinse,
salad,
salt,
vegeterian,
water
Comments:
1 Comment.
Ingredients
- 1 Ltrs (or 4 cups) chicken broth
- 750 grams pumpkin puree
- 0.8 grams chopped fresh parsley
- 105 grams chopped onion
- 0.3 grams chopped fresh thyme
- 2/3 clove garlic, minced
- 80 ml (2 shots) heavy whipping cream
- salt and black pepper to taste
Instructions
- Heat all the ingredients together.
- Bring to a boil.
- Reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered.
- Stir in heavy cream.
- Pour into soup bowls.
- Garnish with fresh parsley.
Cooking time (duration): 80
Diet type: Vegetarian
Diet (other): Low calorie
Number of servings (yield): 6
Meal type: supper
Culinary tradition: Middle Eastern
My rating:4 stars: ★★★★☆
Posted: November 21st, 2009
Categories:
Snack,
soup
Tags:
Brunch,
cream,
garlic,
onion,
parsley,
pepper,
pumpkin,
salt,
soup,
thyme,
vegeterian
Comments:
No Comments.
Ingredients
- 12 escargots, fresh ( you can buy them in pack)
- 250 grams soft butter
- 1/4 cup parsley, chopped
- 2 tbsp. onions, chopped
- 2 tbsp. garlic, minced
- 1 tbsp. red wine
- 1 tbsp. lemon juice
- salt to taste
- white pepper to taste
Instructions
- Combine all ingredients and mix well.
- Keep the butter in a plastic container.
- Drain the Snails and rinse them.
- Boil them for about 15 mins in a combination of 2 cups water and 2 cups red wine.
- In a escargot cocotte, place the snails and cover with the garlic butter mixture.
- Bake at 230C for 10 minutes.
- Serve them hot.
Quick Notes
serve with french baguette and wine.
Cooking time (duration): 45
Number of servings (yield): 2
Meal type: hors d’oerves
Culinary tradition: French
My rating:5 stars: ★★★★★
