Regular Ramblings from LookingAhead

LookingAhead

Hi LJ! And taxi!

Sorry to hear that you got dragged away as the party was really getting going :rolleyes: however I am also pleased to read that it was better than expected.

Only one more morning hon then the postal strike will be over and you will have to help the poor postman up the path to deliver all your cards!

LookingAhead

Another Soup Recipe!

Spicy Red Lentil Soup

Soften one chopped onion, one stick of celery & one carrot in 2 tablespoons of vegetable oil for 5 minutes.

Then add one teaspoon of cumin, one teaspoon of coriander and 150grams of red lentils along with 1 litre of vegetable stock (I use Kallo stock cubes - available in most supermarkets in a green box).

Simmer for 20 minutes and then use a stick blender to whizz it up in the saucepan.

This serves 4 people or 2 people if used as main dinner, with some bread.

If for one person you can freeze a batch.

LookingAhead

OK I have posted this recipe before and Moozie went wild for it. The last I heard she was making it once a week or fortnight or something!

Chick Pea Curry

Ingredients

2 tablespoons of vegetable oil
1 chopped onion
2 or 3 cloves of garlic - peeled and chopped
1 apple (an old one will do as long as it is not too wrinkly or going mouldy!)
1 green pepper - chopped
A handful of mushrooms - chopped
One potato (scrubbed and in it's skin then roughly chopped into small pieces)
1 tin of chick peas drained (and rinsed if in salt water)
1 can of chopped tomatoes
2 - 3 teaspoons of curry powder (or more if you like it!)
A cupful of frozen peas - optional!!!

What you do is:

Par boil the potatoes so that they are half cooked then set them aside.

Then fry the chopped onion, garlic, pepper and apple in the vegetable oil for a few minutes.

Then add the curry powder and the chopped up mushrooms and stir for a minute or two.

Then add the tinned tomatoes and simmer for 5/10 minutes.

Then add the potatoes and the chick peas, stirring them in gently.

Shortly before the end of the cooking time (check the potatoes are not crunchy!) add in the peas if you are using them. Do not add them too soon or they will go too mushy.

Serve on rice (brown is better but white basmati will do).

If you like *sweet* curry then there is the option of adding in a handful of raisins and 2 tablespoons of dessicated coconut at the time of adding the tinned tomatoes but I do not do this personally as I prefer it a little spicier and not sweet but up to you.

This serves 2 adults but if just one you can freeze a batch - I have done this many times. It is hugely filling!

pania

oooooh LAhas a diary!!!! just popping back for a read, see you in three days!!

Hi hon, how you doing?

slowlyfading

Oooh, more recipes! I have saved them, so thanks x

LookingAhead

Blimey pania - good luck if you are starting from the beginning! :eek:

pania

heres another for ya girlies!!! sent with love from mum

Mummy’s veggie soup.

(warning!! If you use all veggies you’ll be eating soup for a week!!! Modify to how many people you are serving.

2 good size carrots
1 swede
1 turnip
1 Large potato that is quite firm
1 leek
1sweet potato
any other seasonal/root veggies you like
3 or 4 oxo cubes (veg)

chop all vegetables to dice or cubes

put leek in bottom of saucepan with tablespoon oil for minute or so until transparent
fill pan with water and 3 cubes add salt, pepper and some herbs if you have them (ie basil/coriander)

Add all veggies and pearl barley for those that like it.
bring to boil and simmer for 20 mins or until veggies soft.


Is absolutely lovely recipie and perfect for flasks on a cold day, is quite liquidy so really nice and easy to drink.
Can also be divided into portions and frozen. And very cheap to!!!

pania

ps, didn't realise you had a diary so yup is baack to the start i go!!

LookingAhead

Corrr sounds like a right Winter Warmer!

Thanks P! :T

pania

my mum is a star bless her. seeing her this weekend, can't wait!!