1 tbsp olive oil
1 medium onion, sliced
2 cloves garlic, crushed
1 tsp cumin powder
750 ml/3 cups water
1 cube vegetable stock
1 tsp curry powder
1 medium cauliflower, raw, broken into florets
400 g chickpeas, cooked or canned, drained and rinsed
2 tbsp cilantro, fresh
Gently sauté the onion in olive oil for 2-3 minutes, until softened. Add garlic, turmeric and cumin powder and cook, stirring, for another minute or two.
Add the vegetable stock and curry powder and bring up to the boil. Add the cauliflower and chickpeas. Simmer for 15-20 minutes until the cauliflower is tender. Transfer half the soup to a bowl and blend the rest until smooth. Return what has not been blended to the pan and add the cilantro. Cook for another 2-3 minutes, until the soup is piping hot. Season to taste.
I am reposting an old favourite of mine this week as I have had little time for new recipes recently. When I spotted cheap local strawberries the other day, this recipe came to mind and I made it for Shabbat. It is easy, quick and lovely and requires no ice cream maker. The amount of sugar can be cut down by a third.
1 can (12 fl oz. (354 ml)) of semi-skimmed evaporated/unsweetened condensed milk
250 g / 1 cup sugar
500 g / 1 pound fruit (one of the following: strawberries, peaches, blackcurrant, mango) washed, peeled if necessary and pureed
Put the can in the fridge one or two hours before you start the recipe.
Pour the milk in a glass bowl and whisk it until it is quite foamy. Fold in the sugar and the fruit. Mix carefully.
Pour into a mold and put in the freezer for at least four hours hours.
1 onion, thinly sliced
2 cloves of garlic, crushed
120 g of basmati or jasmine rice
25 cl of vegetable stock
200 g canned diced tomatoes
200 g canned red kidney beans, rinsed and drained
1/2 tsp turmeric
1 tsp chilli powder
fresh coriander, finely chopped
Sauté onion and garlic in olive oil in a large pan or pot for 5 minutes or until soft. Add spices. Add rice and cook for 5 minutes or until translucent.
Add stock and tomatoes. Cover and bring to the boil. Reduce heat to low and simmer for 15-20 minutes or until rice is tender. Add red kidney beans and cook for an additional 5 minutes.
Season to taste and serve and sprinkle with coriander.
Ingredients for 400g of fish:
2 tbsp honey
2 tbsp soy sauce
2 tbsp balsamic vinegar
1 tbsp fresh ginger, minced
1 clove of garlic, minced
2 tbsp cilantro, chopped
salt (optional if the soy sauce is already quite salty) and pepper
Mix the honey, soy sauce, vinegar, ginger and garlic and add 1 tbsp of cilantro. Lay the fish in a dish and cover with the marinade. Season with salt and pepper. Turn over the fish after 20 minutes and leave aside for another 20 minutes.
Carefully lift up the fish and cook in a frying pan with a little olive oil until it is no longer translucent. Set aside the fish and keep warm. Warm up the pan again and pour the marinade into the pan and cook for about 4-5 minutes, or until the marinade has reduced.
Pour over the fish, add the remaining cilantro and serve immediately.
1 glass red lentils, rinsed and drained
1 onion, thinly sliced
1 tsp curry powder or paste
5 dried apricots, cubed
1/2 cup of frozen spinach
1/2 glass of coconut milk
fresh coriander, chopped
Put together in a saucepan the lentils, onion, curry and apricots. Cover with two glasses of water and bring to a boil. Lower the heat and add the spinach and coconut milk. Simmer for about 25 minutes. Sprinkle with coriander.
Serve with Basmati rice or naan bread.
Simple and quick veggie loaf for a lazy evening meal accompanied by a salad. Leftovers can be taken to work and eaten cold the next day.
3-4 leeks, trimmed, washed and sliced
100gr rolled oats
1 glass milk or oat milk
3 beaten eggs
50-100gr grated cheese, depending on taste – Cheddar or Gruyère are fine
salt and pepper
Sauté the leeks in olive oil. Cover the pan and cook for about 20 minutes. Leave to cool.
Meanwhile put the rolled oats in a bowl and cover with the milk. When the oats have absorbed the milk, add the beaten eggs and grated cheese. Add the leeks and nutmeg and season to taste.
Bake in a pre-heated oven at 200°C or 380°F for 30-35 minutes. Loosen sides and invert onto a plate to serve.
Serve on its own or with tomato sauce.
Easy and lovely soup for cold evenings.
Serves four people
400 g tinned chopped tomatoes
150 g red lentils
1 onion, sliced
1 tbsp curry powder
200 ml organic rice cream
Pour the tomatoes into a saucepan, add the lentils and onion. Add with water until the lentils are fully covered. Season with curry powder and salt.
Cover and simmer for 20 minutes.
Add the organic rice cream and blend the soup using a hand blender until smooth. Warm up and serve immediately.
More lentil soups:
– Carrot and Red Lentil Soup
– Spicy Lentil & Tomato Soup
– Curried Winter Squash Soup with Red Lentil and Coconut Milk
Being the lucky owner of Jerusalem, chef Yotam Ottolenghi’s latest cookbook, I thought I’d try out some of the recipes from this lovely book with Pesach in mind. Here is a slightly adapted version of ‘Za’atar-Spiced Beet Dip with Goat Cheese:
6 medium beetroots (1 1/2 pounds), trimmed
1/2 small garlic clove, very thinly minced (the original recipe calls for more but I tend to be very careful with raw garlic)
1 small red chile, seeded and minced
1 cup plain Greek yogurt
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons honey
1 tablespoon za’atar
1/4 cup walnuts (next time I’ll try cashew nuts)
2 tablespoons goat cheese, crumbled
Steam the beetroots for 30 minutes in the pressure cooker.
Peel the beetroots, cut into wedges and transfer to a glass bowl. Add the garlic, chile and yogurt and puree with a hand blender. Add the olive oil, honey and za’atar and puree again. Season with salt. Scrape into a shallow serving bowl. Scatter the nuts, goat cheese and on top and serve with matzah bread and sticks of raw vegetables (carrot, celery…)
– Pesach Is Coming – I’m So Happy!
– Rabbi Leff’s Passover Guide – I like the passage about the Seder
– 25 Vegetarian Passover Recipes
This recipe is not suitable for Pesach but I made it yesterday and liked it so much I wanted to share it here.
Serves four people
1 cup lentils
1 small onion or shallot, sliced
1 cup quick-cooking oats
3/4 cup grated cheddar cheese
2 eggs, beaten
4 1/2 oz tomato sauce
2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
2 celery sticks, sliced
1 clove garlic, crushed
1 tablespoon fresh or frozen parsley
1 tablespoon fresh or frozen basil
salt and pepper to taste
Rinse lentils and cook in 2 cups of water. Simmer covered for 25-30 minutes, until lentils are soft and most of the water has evaporated.
Drain and partially mash lentils. Pour into mixing bowl and allow to cool slightly. Stir in onion, oats and cheese. Add egg, tomato sauce, celery, garlic, parsley, basil, salt and pepper. Mix well.
Spoon into greased loaf pan and smooth top with back of spatula. Bake at 350 degrees for 30- 45 minutes until the top is dry, firm and golden brown.
Serve with baked potatoes, French beans or cold with a salad.
1 small butternut squash
2 tablespoons olive oil
1 onion, diced
4 carrots – peeled and diced
3 cloves garlic, crushed or to taste
1 (2 inch) piece fresh ginger, peeled and chopped
3 cups water
salt and pepper to taste
1 pinch ground cinnamon
1/4 cup heavy cream (optional)
Preheat the oven to 350 degrees F (175 degrees C). Cut butternut squash in half; remove seeds and place cut side down on prepared baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside.
Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
Puree the mixture using an immersion blender. Season with salt, pepper and cinnamon.
Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.