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Apx 160 g dried chickpeas, soaked overnight (or one can)
800g sunchokes, washed well and diced (2cm wide)
400g carrots (3 large), peeled and diced (1cm wide)
2 large onions, diced
600g pumpkin, diced (3 cm wide)
Apx 3 tbsp worth of fresh rosemary
4 bay leaves
4 tsp nutritional yeast or a little MSG
1 tbsp butter
2 tsp cumin seeds
1.5 tsp coriander seeds
2 tsp fenugreek seeds
3 large garlic cloves, minced
chili to taste
Apx 2 tsp fresh thyme leaves
2 tsp paprika
1 tsp turmeric
salt to taste
2-3 tbsp lemon juice
handful of chopped parsley
Cook the chickpeas until tender in salted water. Keep the cooking water.
Microwave the carrot cubes on high heat for two minutes.
Coat carrots and sunchokes in oil and roast at high heat until browned, but still retains some bite.
Meanwhile, fry onion until browned.
Add pumpkin, rosemary, bay leaves, nutritional yeast, chickpea liquid and water to cover. Cook until pumpkin softens (I use a pressure cooker, in which this takes 5 minutes).
Add chickpeas, sunchokes, carrots, water to cover and salt to taste.
Cook until softens to your liking, but not too much.
Meanwhile, fry cumin and coriander in butter until aromatic.
Add fenugreek, garlic, chili and thyme. Fry until aromatic.
Grind with some salt, add turmeric and paprika.
Add to soup.
Add spinach, parsley, lemon and pepper.
Adjust to taste.
By Keith Orr
Sorta Secret Aardvark Sauce (Habenero Hot Sauce)
I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce.
Sorta Secret Aardvark Sauce
1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice
1 – 14.5 oz of rice wine vinegar. Use the now empty tomato can to measure
1-1/2 cups of peeled and grated carrots (packed into the measuring cup)
1 cup of finely diced white onion
1/4 cup of yellow mustard
1/3 cup of sugar
2 teaspoons of Morton’s Kosher Salt
1 teaspoon of black pepper
13 small Habaneros – seeded and membranes removed. (This was 2 oz. of Habaneros before cutting off the tops and removing the seeds and membranes)
2 teaspoons curry powder
1 cup of water when cooking
5 or 6 cloves of garlic - roasted if you've got it
Put it all in the crockpot on high until everything is tender. About 3 hours Note: I used the crockpot so I don't have to worry about scorching it while it cooks.
Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.
Makes 3 pints - To can process pint jars in a water bath canner for 15 minutes
I've thought about making this with peaches or mangoes too, but haven't tried it yet.
Edited for clarity on 11/9/2020
Keywords: Hot and Spicy, Carribean, Condiment, Sauce, Easy, Food Processor
( RG2003 )
500g short hollow pasta - I use Gomiti (elbows) but you can use penne or any similar shape. 200-250 g sour cream 300-350 fromage blanc or another mildly tart "farmer 's cheese" such as tvorog or quark 6 medium eggs (or 5 large ones) 8-10 spring onions, thinly sliced apx 6 tbsp chopped parsley 2 garlic loves, minced Optional: 2 tsp nutritional yeast (or a bit of MSG) salt to taste (1.5 tsp) 1/2 tsp freshly ground pepper Bread crumbs topping:
apx 15-25g butter 9 tbsp breadcrumbs (divided 7 + 2) a large pinch of salt
Mix everything but the pasta and bread crumbs topping in a large bowl. Boil pasta in salted water slightly short of al-dante. Briefly wash the pasta to stop further cooking and drain well. Mix in with the batter. Melt the butter and mix with 7 tbsp bread crumbs and a bit of salt. Grease a baking pan or mold - I much prefer a silicone mold, but you can also use a springform pan. Cover the bottom of the pan with the buttery breadcrumbs. Top with the remaining 2 tbsp of breadcrumbs. Gently pour the pasta mixture on top. Bake at 190dC for apx 35 minutes, until set. You may need to cover the pan if it seems to be drying. Cool for a few minutes before flipping over a sheet pan. You may have loose breadcrumbs, put them back on top. When ready to serve, put under a medium-strong broiler until crisp and browned.
pictured before broiling.
Even though I would like to change the situation, the winter is coming. Sooner or later there will be sharp winds, frost and unpleasant moisture. I don't know how you like to warm up at home, but on the first cold day I dust off my home recipe for hot and yummy winter teas.
You can use my recipe or come up with your own proposals for fiery mixtures. Only one thing should be the same: your favourite tea must be strong and hot.
Ingredients (for 2 teas)
a piece of cinnamon
2 grains of cardamom
4 slices of orange
2 teaspoons of honey
your favourite tea
50ml of raspberry juice or 30ml of raspberry juice and 30ml of raspberry liqueur
Add 4 of the cloves, cinnamon and cardamom to some water and boil for a while to release their flavour and aroma. Remove the seasoning and brew the tea with this water. Crush two slices of orange with honey. Add the raspberry juice or a mixture of juice and liqueur to the tea. Next add the honey with orange. Mix it in. Decorate the tea with the rest of the cloves and orange.
3 slices of fresh ginger
2 grains of cardamom
50ml of ginger syrup or 30ml of ginger syrup and 30ml of ginger-lemon liqueur
4 slices of lemon
2 teaspoons of honey
Add 4 of the cloves, ginger and cardamom to some water and boil for a while to release their flavour and aroma. Remove the seasoning and brew the tea with this water. Crush two slices of lemon with honey. Add the ginger syrup or mixture of syrup and liqueur to the tea. Next add honey with lemon. Mix it in. Decorate the tea with the rest of the cloves and lemon.
Enjoy your drink!
There are two ways in which I make this dish, in first one, listed here, I use one pot to cook the vegetables and beans together. In the other I dice the vegetables and lightly saute them separately in butter. In both the vegetables are blended. The first version has a cleaner flavor, the second a slightly browned, heartier one. I'm not sure which I like better.
450 g dried brown Borlotti beans, soaked overnight 2 onions cut into quarters (250-300 g) 1 large carrot or two small, peeled and halved (150-200 g) 3 medium-sized celery branches, with leaves, halved 2 rosemary branches + a few leaves to serve A small sage branch 1 teaspoon fennel seeds or anise seeds 2.5 teaspoons of salt 6 garlic cloves 2-3 teaspoons "nutritional yeast" (if not using stock) Black pepper, generously One or two tablespoons of lemon juice About 400 g small hollow pasta, such as: Ditalini (rings) or Gnocchini (small shells) 1 teaspoon salt To serve:
Olive oil, use an aromatic one Plenty of black pepper Grated parmesan/pecorino cheese (optional, prefer a nutty cheese over a sharp one) A few rosemary leaves
In pressure cooker, place the beans, onions, carrots, celery, rosemary, sage, fennel seeds, garlic yeast and salt. Cover with stock or water. Cook until the beans are tender (about 25 minutes under high pressure). Remove the rosemary and sage branches and discard them. Remove a third of the beans, along with any vegetable, and blend smooth. Mix back with the whole beans. Add a little water if the dish is too thick. Add black pepper generously and a spoon or two of lemon juice. Add more salt if needed. To serve:
Heat well. Add pasta to each dish. Drizzle with aromatic olive oil, sprinkle with some ground black pepper, a few rosemary leaves, and parmesan cheese.
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