Wednesday, May 5, 2010

Parsnip Soup

4-5 medium size parsnips, woody cores removed, chopped into 2cm pieces
1 onion, diced
1 Tbsp butter
1Tbsp Olive oil
1 tsp coriander seeds
½ tsp whole cumin seeds
½ tsp cardamon seeds
½ tsp ground garam masala
½ tsp turmeric
1.5 litres vegetable stock
1 heaped Tbsp plain flour
50g cream
Salt & freshly ground black pepper

1) In a mortar & pestle grind the whole spices
2) Add the other ground spices and set aside
3) Heat oil & butter in a large pot
4) Saute onion on moderate heat for several minutes until tender
5) Add spice mix and cook for another minute until they become fragrant
6) Add parsnips and cook for a few minutes more
7) Add the flour, mix through and cook for another minute
8) Add the stock a bit at a time, stirring after each addition
9) Add salt & pepper then bring to the boil and then simmer gently for about 45 minutes
10) Using a stick blender, blend soup until smooth
11) Stir in cream and leave on heat for a couple more minutes
12) Serve with choice of fresh parsley or coriander, croutons, or parmesan
13) Eat & Enjoy!

Sunday, May 2, 2010

Kylie’s Vegetable & Ricotta Lasagne

3 Garlic Cloves, crushed
250g mushroom, chopped
1 red capsicum, chopped
1 green capsicum, chopped
2 Bok Choy Heads, chopped
Herbs - Parsley flakes, basil, tarragon, salt & freshly ground black pepper
500g soft ricotta
Baby spinach leaves, blanched
Lasagne sheets, soaked in hot water for 1-2 minutes each
Jar of pasta sauce (Paul Newman’s)
Tasty cheese, grated

1) Preheat oven to 180°
2) In a large pan, heat oil
3) Lightly sauté garlic
4) Add mushrooms and cook for several minutes
5) Add capsicums, bok choy and herbs, and cook for 5 more minutes
6) Remove from heat and allow to cool slightly
7) Stir in ricotta
8) In a large lasagne dish prepare lasagne layers as follows:
- spinach leaves
- lasagne sheets
- ½ ricotta mix
- lasagne sheets
- spinach leaves
- ½ jar of pasta sauce
- lasagne sheets
- ½ ricotta mix
- lasagne sheets
- remainder of pasta sauce
- grated cheese
9) Put in oven and cook for 40 minutes or until pasta sheets are cooked through
10) Eat & Enjoy!