Too Hot Chilli

gerretl

Try eating bread with it. The bread deadens the taste buds. Otherwise, yoghurt is always a good option

Penelope_Penguin

Sounds like a delicious soup! Any chance of a recipe - the farm shop has lots of lovely sweet potatoes. You could make a second (and possibly third ) batch and combine them. Then freeze the rest, or send it my way........

This reminds me of when I made a fancy Delia chilli, with steak rather than mince, and added too much chilli (I kept tasting, so my taste buds were deadened). We shared it with a couple who are quite a bit older. She was very polite, but he, an ex-sailor, told me exactly what he thought :eek: :eek: :eek: We're still friends, but I stick to roasts now

Penny. x

adouglasmhor

add soem coconut milk to it and say its a Thai soup. that will cool it down.

mamamia

My mum used to add chopped onions and tomato puree to very hot curry to stop our heads being blown off

pboae

The secret to cooling chilli is fat, as it is fat dissolvable and not water dissolvable. That's why drinking milk helps if you've burnt your mouth, but water makes it worse (by spreading the chilli around).

Although yoghurt will help, full fat cream or coconut milk will do a better job.

wendyf_3

Sweet potato & chilli soup

low fat cooking spray
2large onions chopped
2 garlic cloves crushed
2 small red chillies chopped
500g sweet potatoes chopped
500g carrots chopped
2 pints veg stock


Cook onions and garlic in oil until soft and golden
stir in chillies, carrots and sweet potatoes. Cover with stock and bring to boil then simmer for 20 mins until veg tender.
Liquidise soup and then return to pan and season.

serves 4 1.5 points on Weight watchers

have tried adding coconut milk so will see what happens.
thanks to everyone who took time to reply xx

waspie72

Thanks for the receipe - will give this one a try...
And keep some coconut milk on standby for the chillies!!

squeaky

Any diary product helps (for the reason explained above) so full fat milk, cream, butter...

..all help with the temperature - but not your waist line

Bargain_Rzl

I've just cooked a turkey stir fry with brown rice which made three portions - one of which I dished up onto a plate and the other two went into containers for lunches for work.

When I ate the plated portion I soon realised I'd reeeeeeeeeeeally overdone it with the chilli :eek: Two pints of cold water later, I've just about stopped sweating

Any ideas how to make the remaining two portions a little less scary? Bear in mind that it's fairly "dry" - if it was a curry in a creamy sauce I know that adding coconut milk should work - and that there's already rice in the same container, although I could separate it from the rice to "treat" it if necessary...

Any ideas welcome!

spaghetti_monster

Well, I was going to suggest the old coconut- milk trick....

Could you separate it off and mix it with a similar dish later, perhaps freeze it for that purpose??
Eat it with a yogurt-based sauce/dip?

Alex x