Sunday, November 27, 2011

Carrot Curry Soup - serves 6

First of all: You have to love carrots to like this soup!
You will need:
1 tbs Olive Oil
2 tbs butter
1 medium onion (chopped)
1,5 pounds of carrots (peeled, chopped)
4 cups of chicken or vegetable stock
1,5 tbs of yellow curry powder
1/4 to 1/2 tsp of cayenne pepper (use only 1/4 if you are sensitive to heat)
Optional: Creme fraiche or sour cream, heavy cream

Over medium heat, heat the oil and butter until melted. Add onions and carrots and sautee for 5-10 minutes. Add the chicken stock, curry powder and cayenne pepper and cover. Cook for about 15 minutes. (I usually use a blender stick but in this case you really need a mixer). In batches, process the soup. Return back to the pot, reheat. If desired, add a little cream or sour cream. Add salt if needed.

For the garnish: put a little creme fraiche/sour cream in a zip lock bag, cut a little corner of. Draw 2-3 circles on your served soup and use a toothpick to form a nice design.

Pizza dough - thin crust - serves 3-4.

It bothers me sometimes when I am at the grocery store and I see how much processed crap people have in their shopping carts. Some things are so easy to make and much cheaper homemade. This is one of them. All you need is a little time.
You will need:

300gr or 2 1/3 cups of unbleached flour
1 package of dry yeast
180 ml or 3/4 cups of water/milk (you can use either, or mix it. The more milk, the crunchier. I only use milk)
2 tablespoons of olive oil
2 pinches of salt
2-3 tablespoons of Oregano (fresh or dried)

Mix flour, salt and herbs. In a separate container/bowl warm up the milk/water and dissolve the yeast in it. Add the oil to the water/yeast mixture and mix again. Then add your liquid ingredients to your dry ingredients and knit well with your hands. Put a towel over the bowl and let it rise for 1-1.5 hours in a warm room/spot. Grease your baking pan (I use olive oil, spread it out with a piece of paper towel) and roll the dough out with your hands. Top with desired toppings. Depending on thickness of toppings, bake at 350 Fahrenheit for about 20-25 minutes.

Tip: I grate my own cheese. It's cheaper and you can use multiple kinds. Also the block cheeses stay good longer!