…my fortnight off from work did not go to plan! Monday morning dawned forebodingly as I found lying at the bottom of the finch aviary my beloved Romeo!
Romeo
There was no indication that he was ill. He was a little quiet and fluffed up on Sunday but by the next day David and I were saying our farewells and burying him under the Pieris Forest Flame. 😦
The aviary did not seem to be the same after his little character had gone. Chocolate his mate was quiet and the other finches seemed to know of his absence.
Come Thursday, David and I took a trip to Clipsley Pets and Aquatics in St. Helens and acquired a new friend for Chocolate, a Bengalese called Fudge and a new member of the finch family, Pi, a Cut-throat.
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On Tuesday, I had the urge to cook something. I think it was to fill the void of sadness that Romeo’s sudden passing had left. So I merged a few recipes I found on-line to make a Curry Spiced Red Lentil Soup. The result was not unpleasant, though it could have done with a bit more of a kick. I fixed the recipe in line with this. If you don’t like spice/heat then reduce.
Ingredients
1 litre of vegetable stock. I used reduced salt
300g of red lentils
1 medium onion, roughly chopped
1 small red chilli, chopped
One potato, peeled and sliced
2 cloves of garlic, peeled and roughly chopped
Tin of tomatoes, drained
2 tbsp tomato purée
2 tsp of curry powder, and one tsp each of cumin, turmeric and coriander
100 ml of milk
1-2 tbsps of olive oil
Optional: Some cooked basmati rice to serve
Method
In a large saucepan heat the olive oil, then add the garlic, onion and chilli to the pan. Fry over a gentle heat till soft.
Add the potato, tomato, tomato puree and spices to the pan and fry gently for another 5 mins, stirring regularly.
Add the rest of the ingredients, stirring well, then pop a lid on the pan and simmer the soup for approx 15 20 mins, or until lentils are soft.
Pour the soup into a blender and blend at high speed till smooth and creamy. Alternatively, blend only half the soup for a chunkier texture.
I served with home-made wholemeal bread rolls.
Curry Spiced Red Lentil Soup
At the start of the week the weather had been appalling, but nearing the weekend things started to look up! David had also taken Thursday and Friday off from work, so on Thursday we headed to Yorkshire Sculpture Park and the Tower of London Poppies… but that will do for another blog post!
Much to the consternation of my poor purse, as cooking can be both cheap and equally expensive!
This weekend I have been busy in the kitchen. With spring slowly ‘springing’ my desire to cook, (though not dampened by winter) has indeed ‘sprouted’ this past weekend, with that old eager feeling of excited anticipation gnawing at me.
On Saturday, and again on Sunday I was busy making ‘Roasted Carrot and Garlic Soup.’ I had many of the ingredients left over hence why I made it again on the Sunday. The recipe says for 4 but I only seemed to make for 3, (depends on how many ladles you dole out!) The ingredients were:
• 450g of carrots, peeled and chopped
• 2 small potatoes, or a large one (that I used), peeled and chopped
• 1 head/bulb of garlic
• 2 red onions, or a mix of one red and one white (it didn’t change the taste)
• 2-3 celery ribs
• ¼ tsp of cayenne pepper
• 0.7 to 1 litre of vegetable stock.
• Salt and pepper to taste
• Chives chopped to garnish
Method:
When I went to make this recipe I had not read the entire method properly. I thought it was just carrot and garlic soup, not roasted. So it took me longer, about 1 hour from start to finish.
• I peeled and cut the carrots, onions and potato
• Sliced the celery
• In a roasting dish, I put in the carrots, onions and celery with some oil, salt, pepper and the cayenne.
• I then chopped the top off the bulb/head of the garlic to expose the cloves, salt and peppered it and added a touch of oil. I wrapped the head/bulb in tin foil
• I put the roasting dish and wrapped up garlic in the oven 220°/gas mark 7 for 20-30 minutes
• While the vegetables were roasting, in a pan, I put two stock cubes in with 0.7lires of boiling water. I also added the chopped potato to the pan and seasoned it. Use 1 litre of stock to make enough for 4!
• Once the vegetables were roasted I added them, (the carrot, celery, onion) to the pan with the stock and potatoes.
• I then squeezed out the garlic and added that too the pan with the vegetables and stock. I then boiled the pan for 15 minutes or until the vegetables were soft.
• Then pop the mixture into a blender and blend until smooth.
• Warm-up again and serve with a sprinkling of chives or freshly made bread. It made a slightly hot soup, reduce the amount of cayenne if you don’t like heat!
Roasted Carrot and Garlic Soup – First Attempt
On Saturday I had bought some bread, but with more time on my hands on the Sunday, I decided to make a loaf of bread.
• 500g of strong white bread flour, plus more for kneading and dusting.
• 2 tsp of salt
• 7g of yeast (fast action)
• 3 tbsp of oil (olive/sunflower/vegetable or your preference). I used sunflower
• 300ml of water. I have mine tepid.
Method:
• In a mixing bowl I measure out the dry ingredients. (I had trouble this Sunday as I only had 400g of strong bread flour, so had to add 100g of plain white flour!)
• I then add the oil and finally the water
• I add the water incrementally and get my hands in to mix the ingredients together
• Once the ingredients come together in some sort of dough, (today was moist; I’ve had others where more water was needed.) Then tip the dough onto a surface with some flour and begin kneading
• I have read recipes were they say knead to 15 to 20 minutes. I think I kneaded for more like 5-10.
• Once the bread has come nicely together and is silky smooth, put in a bowl and leave in a warm place. I left it besides a radiator and left to prove for one hour.
• After the hour, you will discover that the bread has doubled in size (due to carbon dioxide released by the yeast!)
• ‘Knock back’ (I just knead the dough) for 5- 10 minutes, this knocks the air out of the dough, and then return to somewhere warm. I place the dough into a bread tin at this stage and leave for another one hour! You can leave for longer.
Dough.. ready for the oven
• Once ready to put the dough in the oven, use a 200°/gas mark 6 for 25-30 minutes. The aroma of cooked bread is glorious.
• Once cooked, tip the bread onto a rack to cool and then slice accordingly.
perfect bread
Warm bread served with hot cooked soup is delicious and comforting!
Roasted Carrot and Garlic Soup with freshly made bread
On Friday, the beginning of the weekend, after a long week at work, I made some Slimming World Chocolate Brownies, which only had four ingredients.
• 6 eggs (separated.)
• 60g of cocoa powder
• 30g of sweetener. The recipe said 70g of sweetener and another I read said 150g! That is two whole jars! I reduced the sweetener, but with trial and error the right amount can be discerned.
• 1tbs of vanilla essence.
I decided to make these for David’s mother and mine as it was Mothering Sunday in the UK, 15th March 2015.
Method:
• Once all eggs were separated, I whisked the whites to soft fluffy peaks and then left to one side.
• I then added to the yolks, sweetener, vanilla essence and cocoa powder together, adding a touch of water if it went too dry.
• Afterwards, I folded in the fluffy egg whites into the chocolate mixture slowly, so as not to let the air out.
• Once mixed pour into a baking tray lined with baking paper and cook for 25-30 minutes on 180°/gas mark 4.
• I used a cocktail skewer to see if the brownies were cooked. Once clear I tipped onto a tray to cool.
• Once cool I cut into squares. I think it made around 25 brownies and the recipe says only ½ a syn each.
Here’s a link to a YouTube video showing how to make them!
I found the brownies were rather leathery but would be nice with some ice cream or cream, and maybe some fresh fruit. I am not the biggest chocolate fan and only made them for family. I hope they liked them?
So as you can see I have been productive in the kitchen. I look forward to making many more delicious dishes and sharing them with you!
Christine Lucas 