Thursday, 8 September 2011
I've been trying to run down the fresh goodies in my fridge and larder this week in preparation for us going on holidays soon. I never like to go away leaving much in the fridge to go off. We will only be gone for about a week, but still . . .
It's been rainy and nasty as well . . . soup weather. I sure hope that this rain doesn't go on for long! I hate to think of us spending a week up in Cumbria being totally rained in, but nevertheless . . . as Todd says, nobody comes to England for the weather!
I made us this tasty soup today for our lunch. It's adapted from a recipe I found in the October issue of Good Food Magazine. Theirs was accompanied by curried pinwheel breadrolls, but I thought that I would make curried pinwheel scones instead, coz . . . we like scones, and I didn't have any bread mix that their recipe called for in the house.
It also gave me a chance to use this handy new tool I picked up the other day when I was out. The Tala Cook's measure. I found it in Hobby Craft strangely enough! I just love it!! Internally graduated, for precise weighing of dry ingredients such as sugar, rice & flour, it makes a great alternative to a set of scales. It worked like a charm. In fact I liked it so much that I have decided to give one of you, my readers, one as a gift! It doesn't matter where you live. I'll send it anywhere. To be in on the giveaway, all you have to do is leave a comment on this post and sign up as a follower. If you are already a follower, just let me know in your comment. I'll draw one of your names when I get back from my holiday and I may even throw in a special little surprise extra! Good luck everyone!
In the meantime, have some soup!
*Curried Lentil Soup*
Quick, easy, filling and delicious!
2 TBS curry paste (Choose your own poison according
to how strong you want it. I chose a milder one)
1 medium onion, peeled and chopped
2 medium carrots, peeled and grated
5 ounces red lentils (about 3/4 cup)
1 litre of hot vegetable stock (about 4 1/2 cups)
salt and white pepper to taste
Heat the curry paste in a saucepan for about a minute over medium heat. Add the onion. Cook and stir for a further 2 minutes until fragrant. Stir in the carrots and lentils to coat with the onions and curry paste. Pour in the hot stock. Bring to the boil, then reduce to a simmer and cook for 25 to 30 minutes until the lentils are tender. Blitz with a stick blender until smooth. Alternately blitz carefully in a stand blender or a food processor until smooth. Season to taste with salt and pepper and then serve, ladled out into heated bowls.
*Curried Pinwheel Scones*
Golden brown and crusty outside, meltingly tender inside, and swirled with delicious curry spice.
8 ounces flour (2 cups)
1/2 tsp salt
4 tsp baking powder
1 TBS sugar
4 ounces cold butter, cut into bits (1/2 cup)
150ml of cold milk (2/3 cup)
1 TBS Curry Paste
Preheat the oven to 220*C/425*F/ gas mark 7. Butter a large baking sheet. Set aside.
Sift the flour into a bowl along with the salt and baking powder. Drop in the butter and rub it into the flour mixture until it resembles bread crumbs. Stir in the sugar. Stir in the milk until you have a soft dough. Tip out onto a lightly floured surface and knead several times. Pat out into an 8 by 12 inch rectangle. Spread the curry paste all over the top. Roll up from the long side tightly, like a jelly roll. Pinch the seam closed. Using a sharp knife cut into 12 1-inch slices. Place onto the prepared baking sheet, leaving some space in between each for spreading.
Bake for 15 to 20 minutes until lightly browned. Serve hot with soup.
There are some delicious Leek, Mustard and Parsley Stuffed Jacket Potatoes over in the Cottage today.