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In which I am a Domestic Goddess
Apr. 26th, 2009 08:59 pmI spent most of this weekend making curtains and cookies, and fending off stir-crazy kids. The curtains were for Liam and Ashwyn's room. Liam was very impressed. And now Erin wants curtains. Both rooms had venetian blinds which have been shredded. Venetian blinds (especially plastic ones) and kids do not mix. And those vertical blinds that are joined together by little plastic beads at the bottom are just as bad. We had a lot of those in rental properties in Canberra. Had being the operative word.
It has been cold (relatively speaking) and rainy here. The rain is good. The cold less so. I actually really like cold weather but dry cold weather rather than wet. Bring on those glorious frosty autumn mornings please. Or a summer rain-storm when you can quite happily get soaked to the skin and not care.
Anyway, in keeping with sudden arrival of wintry weather here is a recipe for some soup that will help to keep it at bay. It is good stuff if you have a cold (and I should know).
Spicy Carrot and Lentil Soup
4 large carrots, peeled and diced
3 small or 2 large cloves garlic, finely chopped/minced
2 small or 1 large onion, finely sliced
1 leek, washed and finely sliced
3/4 cup of red lentils
1 inch or 2.5cm piece of fresh ginger, grated
2-3 tsp ground cumin
1 tsp ground coriander
1 litre of chicken stock (vegetable stock would also work, or the vegetarian 'chicken' stock)
2-3 tbsp butter
1 tbsp fresh coriander, plus extra for garnishing
coconut cream
Melt the butter in a large pot and add the leek and onions. Fry gently until soft. Add the garlic and ginger and fry for a minute or two more. Then add the dry spices and stir in until the whole thing is brown and sticky. Add the carrots and mix until they are also coated in brown goo. Then add the stock and lentils. Bring to the boil and simmer for 30-40mins, or until the vegetables are quite soft. Chop the fresh coriander finely and add about 10mins before the end of cooking. Blend with a bamix or in a blender until it is a smooth puree. Serve with extra bits of coriander and big dollops of coconut cream (don't skip this bit, trust me).
If you want it really spicy you could probably add some chopped dried chillies with the dried spices, but I don't get on with chilli. Also I could quite happily have put it quite a bit more fresh coriander, but Andy is not too keen on it, so I didn't. You can freeze this without affecting the taste, although the texture is not quite as nice.
Enjoy.
It has been cold (relatively speaking) and rainy here. The rain is good. The cold less so. I actually really like cold weather but dry cold weather rather than wet. Bring on those glorious frosty autumn mornings please. Or a summer rain-storm when you can quite happily get soaked to the skin and not care.
Anyway, in keeping with sudden arrival of wintry weather here is a recipe for some soup that will help to keep it at bay. It is good stuff if you have a cold (and I should know).
Spicy Carrot and Lentil Soup
4 large carrots, peeled and diced
3 small or 2 large cloves garlic, finely chopped/minced
2 small or 1 large onion, finely sliced
1 leek, washed and finely sliced
3/4 cup of red lentils
1 inch or 2.5cm piece of fresh ginger, grated
2-3 tsp ground cumin
1 tsp ground coriander
1 litre of chicken stock (vegetable stock would also work, or the vegetarian 'chicken' stock)
2-3 tbsp butter
1 tbsp fresh coriander, plus extra for garnishing
coconut cream
Melt the butter in a large pot and add the leek and onions. Fry gently until soft. Add the garlic and ginger and fry for a minute or two more. Then add the dry spices and stir in until the whole thing is brown and sticky. Add the carrots and mix until they are also coated in brown goo. Then add the stock and lentils. Bring to the boil and simmer for 30-40mins, or until the vegetables are quite soft. Chop the fresh coriander finely and add about 10mins before the end of cooking. Blend with a bamix or in a blender until it is a smooth puree. Serve with extra bits of coriander and big dollops of coconut cream (don't skip this bit, trust me).
If you want it really spicy you could probably add some chopped dried chillies with the dried spices, but I don't get on with chilli. Also I could quite happily have put it quite a bit more fresh coriander, but Andy is not too keen on it, so I didn't. You can freeze this without affecting the taste, although the texture is not quite as nice.
Enjoy.
