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This recipe produces about 2.5 liters of soup. It can be doubled.
200g (1 cup) dry red lentils (soak overnight for faster cooking) 1 liter of water for cooking the lentils - Some butter 2 onions, diced 2 carrots, diced 1 hot chili, de-seeded and diced 3 cloves garlic, minced 1 large tart cooking apple, peeled and diced 2 tomatoes, diced - 2-3 tbsp ginger, minced - Dry spices: 2 tsp curry leaves 1 tsp "curry powder" (mine is consisting mostly of turmeric, fennel and fenugreek) 1 tsp cumin powder 1 tsp sweet paprika 1 tsp cinnamon 1 tsp turmeric 1 tsp thyme 1/2 tsp cardamom powder (fresh, otherwise you may need a tad more) 1 tsp sugar (I use brown) - 150-200 ml (apx 3/4 cup) coconut cream (unsweetened)
3/4 liter up to 1 liter of stock or water 1-2 tsp wine vinegar (or some lemon juice) chopped cilantro optional: toasted cashew / pistachios / coconut chips, croutons or crackers for garnish optional strained yogurt for garnish
Cook the lentils in a liter of water until fully tender. - Meanwhile, fry the onions in butter until golden. Add the carrots and fry until starting to soften. Add chili and garlic. Saute until aromatic. Add apple and tomatoes, cook until softened (~5 minutes). If the vegetables aren't fully cooked to your liking, add water and cook until they are. - Using a blender, blend smooth the ginger, 1/2 of the lentils and 1/4 to 1/3 of the vegetables. Mix it all back together in the pot. Add the dry spices, and remaining ingredients (coconut cream, vinegar, cilantro). Add 3/4 to 1 liter of stock/water to reach desired consistency. Bring to a low boil, taste and adjust. It should be gently spicy (hot) and gently sweet. It shouldn't be tart, but add vinegar or lemon if it tastes flat or overly sweet. Make sure you can get a good hint of the cardamom, it's what makes this soup for me.
I posted this on YouTube the other day and thought I'd post it here. Personally, when I make them for me I only use Erythritol (a sugar substitute) but depending on the friend sugar or a blend of the two. Unlike other zucchini brownies, these don't use egg white, so they're not cake-y, but dense and fudgy.
Oh, and because I use whey protein, they're higher in protein and good for post-workout bite.
300 -400 grams zucchini 1/4 teaspoon salt 1 cup sugar or sugar substitute 1/2 cup cocoa 1-2 tablespoons flavoring (brandy, rum, vanilla, etc) 2 shots of espresso (or instant, 60ml/2oz) 2 egg yolks 1/2 cup flour 1/2 cup oatmeal 1 cup whey protein (or milk powder) 1 teaspoon cinnamon (optional, but adds nice flavor) 1. Mince the zucchini in the food processor with the salt.
2. Add the sugar or sugar substitute and process until the sugar is dissolved.
3. Bloom your cocoa: In a separate bowl, combine the cocoa with HOT espresso and your flavorings (including cinnamon). Stir until mostly dissolved.
4. To the food processor add the cocoa mixture and two egg yolks and blend together.
5. Add the whey protein or milk powder to the mixture and blend together.
6. Add the oatmeal and blend.
7. Add the flour and pulse to incorporate (in other words, try not to over mix).
8. Pour into a brownie pan and bake for 20-30 minutes at 180C/350F
This makes one not very large cake in an "English cake" pan (26x6.5 cm / 10x2.5 inch).
You may want to double up the recipe and make two
FoOr variation, you can use any citrus, and add mixins such as poppy seeds, candied ginger, sumac, raspberries, etc.
Please tell me if you make it, I really hope that you will like it!
Lemon-mandarin pound cake
140g white flour 3/4 teaspoon baking powder (7 g) 190g white sugar 1/8 to 1/4 teaspoon salt (1.5 g) 15-20g fine zest from a lemon and an orange/mandarin 160g labaneh or tart Greek yogurt or (5% fat or more) 2 large eggs 45g olive oil - aromatic, but not too vegetal, you can use natural oil if preferred 1 teaspoon vanilla extract For syrup:
25g sugar apx. 7-6 g of long and thin stripes of peel (zest) from a lemon and an orange/mandarin - see photo below for reference Apx. 45g lemon juice
Heat oven to 170 deg C (340 deg F). Grease one pan. Prepare 3 mixing bowl: one of them should be quite large and another should be a mixer bowl to beat the egg whites in.
In the small bowl, measure flour and baking powder.
In the large bowl, mix sugar, fine citrus zest and salt. Let it rest while you proceed. Separate eggs, placing egg whites in the empty mixer bowl and the yolks in the large bowl with the sugar and zest. Add yogurt, vanilla and oil to the bowl with the sugar and yolks.
Beat egg whites to soft peaks. Beat yolk-sugar-yogurt mixture until smooth and fluffy, about 5 minutes. Fold the egg white foam into the yolk mixture, until smooth and almost uniform. Sieve flour and baking soda mixture over the liquids. Fold from the bottom up just until uniform. Do not over mix. Pour into greased pan. Bake for apx. 45 minutes. A skewer should go out cleanly. The cake should rise to fill the pan and get a tan color. Do not over bake.
While the cake bakes, make the syrup: Mix together sugar and peel stripes (long zest). Mix well for the sugar to draw flavor from the peel. Add about the lemon juice and mix well until the sugar dissolves. If it doesn't, heat the syrup very briefly. When the cake is out of the oven, pierce it all over with a thin skewer or toothpick. Pour the syrup over the cake while it is still hot from the oven. Spread the remaining syrup soaked peel strips over the cake. Let chill and store in an airtight container, or wrapped in nylon.
For variation, you may add candied orange peel, poppy seeds, mint, raspberries, etc.
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