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[Elizabeth]

Originally Posted by Lester Burnham

One of the things I make with great regularity is Carrot and Coriander soup. It bares no resemblance to the crap you get in a can, or the tasteless pap you buy in tubs. It's also quick, easy and cheap.

Ingredients:
1kg-1.2kg carrots.
A wee pack of fresh coriander
Dried Cumin
Dried Coriander
1 x Onion
Veggie stock cubes

Instructions:

Roughly chop the onion and place in a large pot with a little olive oil on a low heat. Leave it to brown whilst you deal with the carrots.

Peel and very roughly chop the lot (it's all being blitzed with a hand blender at the end anyway).

Chuck them in the pan with the onions, crank the temperature up and add roughly 2 big tablespoons of dry coriander and 1 large table spoon of cumin. Stir every 30 seconds or so just until the herbs have started sticking to everything and the carrots have softened slightly (about 5 minutes).

Add boiling water, fill it up so that the carrots are just covered. Chuck about 3 veggie stock cubes in there. Don't worry about them breaking down, the vanish into the mix when it's simmering.

Put a lid on and leave on a low heat for 40 minutes.

Roughly chop about three quarters of your coriander and chuck it in. Attack it with a hand blender, season to taste and kapow! Soup!

Use the last of the coriander as garnish.

Coriander ruins perfectly good carrot soup.

[Elizabeth]

Originally Posted by pogofish

New crisps:

The Independent

Crispy Duck ones, though! om nom nom nom nom.

[Original Spies]

I made a Carrot and Coriander soup last night, with a different recipe to that one above. I also added parsnips, because parsnips are ace. Also, a bit of fromage frais to give it a thicker, creamier consistency.

I've only had a quick taste, but it was mint. So, that's my tea for tonight.


Last night I also hand blended some grated cheese, onion, chives and sour cream and put it in a sandwich with a bit of tomato, cucumber, spring onion and humous. That's todays lunch. It's sat right infront of me. Can't wait for lunch time.

[Lucky Rathen]

I made vegetable soup last night. 4 carrots and 2 parsnips (leftover from Sunday's roast), and a red onion I found cowering at the back of the fridge. Peel and chop everything, fry it until the onion is brown and the carrots are starting to soften, bung it all in a saucepan, add a litre and a half of boiling water, 3 vegetable stock cubes, salt, pepper, parlsey and coriander.

Put the lid on, gently simmer for an hour, then put it through a blender.

Should make about 8 bowls, and it's good.

Soup's so easy, as long as you have two vegetables and some stock cubes you can make a nice soup from anything. Carrot and onion go in anything.

[DJ Jo-D]

Originally Posted by Elizabeth

Coriander ruins perfectly good carrot soup.

I'm with you there, corriander is one of the things I just can't stand like a metaly taste!! My other dislike (altho not so much as I don't like them more of a phobia) is Mushrooms - freaks me out totally!



Made Tandoori chicken :

Marinade overnight chicken breasts in a mix of Youghurt, tblsp oil, squeeze lemon & Tandoori Spices (best to get tandoori from Matthew Chinese Supermarket £1.30ish for massive bag)
Make sure the marinade is red in colour.
Chuck in the oven @ 180 30/40mins - serve with rice, mango chutney & nann mmmmm



Tonight trying to make Stovies!! mmmmm hope they work!

[Lucky Rathen]

Originally Posted by DJ Jo-D

I'm with you there, corriander is one of the things I just can't stand like a metaly taste!! My other dislike (altho not so much as I don't like them more of a phobia) is Mushrooms - freaks me out totally!



Tonight trying to make Stovies!! mmmmm hope they work!

Mushroom are the devils work.

[Original Spies]

Originally Posted by Lucky Rathen

Carrot and onion go in anything.

Right on. Especially if you smush it up in a blender. Then it's just unrecognisable slop! Perfect for soup.

[Lester Burnham]

Originally Posted by DJ Jo-D

Tonight trying to make Stovies!! mmmmm hope they work!

That's something I'd like the recipe for. If all goes well, post your method up here

I'm thinking of trying that honey/orangey ham thing. It sounds ace!

[Lucky Rathen]

Originally Posted by Original Spies

Right on. Especially if you smush it up in a blender. Then it's just unrecognisable slop! Perfect for soup.

My fucking blender broke last night as I was blending the soup. The blade fell out INTO the soup, while still rotating at a frightening speed! Lesson: Asda smart-price blenders fear smushy carrots. Also they aren't very safe. Also, keep the reciept if it's only 2 months old like mine is. Also, spend more than £4 and get a better blender next time.

[Chris]

Originally Posted by Lester Burnham

That's something I'd like the recipe for. If all goes well, post your method up here

Stovies:
peel tatties (4 or 5 small to medium ones will do for two people)
slice 1 small onion/half a large onion
roughly slice tatties into thin and thick chunks
fry onion in lots of veggie oil in a large pan until soft
add the tatties and shredded beef (either leftover roast, leftover from soup or cheat and use roast beef slices from a packet if you're stuck. Don't use fucking corned beef)
season heavily
add 400ml of beef stock
stick lid on the pan and simmer on a medium heat stirring occasionally until it's all mushy
serve with oatcakes and brown sauce.