Tag Archives: easy

Carrot and Ginger, Carrot and Ginger Soup, Carrot and Ginger Soup

Carrot and Ginger Soup

Recently, I enjoyed a lovely evening with my pal, Nuala. Good food, laughs, memories and wine – always a winning combination.

She was raving about the Carrot and Ginger Soup she had eaten earlier. I’d made Carrot Soup before but the addition of ginger was new. As the teen is a major fan of soup, I decided to give it a go. The verdict? ‘Best. Soup. Ever!’

 

Carrot and Ginger Soup

Ingredients
2 tablespoon olive oil
1½ lbs carrots, peeled and roughly chopped
3 inch piece ginger, peeled and roughly chopped
1 medium sized onion, chopped
½ cup fresh orange juice
1 pint good quality vegetable stock
Generous pinch of freshly grated nutmeg
Salt and pepper to season.

Method
1. Heat oil
2. Fry onion for 2 minutes
3. Add ginger and fry for another 3 minutes until the onion pieces are soft and translucent
4. Add in the carrots and mix until coated with the onion and ginger
5. Cook for a few minutes
6. Add the nutmeg
7. Add the stock and orange juice
8. Bring to the boil, reduce to a simmer and cook for 10-15 minutes until the carrots are cooked and soft
9. Season with salt and pepper
10. Place in an electric blender and blend until a smooth liquid
11. Return to the heat and serve immediately.

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Fish, Tuna and Tomato Risotto, Uncategorized

No stir tuna and tomato risotto

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Risotto is a firm favourite in this house. It’s on the list of ‘Ultimate Comfort Foods.’ There are times, however, when standing over the stove, adding ladle after ladle of stock, is a task too far.

This is easy and quick to prepare. It’s also a big hit with the Teen and her pals. No stirring. No adding stock bit by bit. Perfect for the end of a long day!

Ingredients
1 large onion, chopped finely
2 cloves of garlic, chopped finely
2 courgettes, chopped into small cubes
1 cup of risotto rice (Arborio rice)
1 tin of chopped tomatoes
2 cups of vegetable stock
1 tin of tuna fish, drained
Salt and pepper to season

Method
1. Combine all the ingredients in a casserole dish
2. Cover with lid and cook in a fan oven at 180C for 30 minutes (or until the rice is cooked)
3. Stir thoroughly before serving
4. Serve with a mixed green salad

 

 

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Soups, Tomato and Basil

Soupy winter weather leads to a yearning for…eh…soup!

The teen loves soup – all colours, textures and varieties. Here is another point at which we differ. I have an aversion to ‘sameness’ – I have to have variety on my plate so I steer clear of bowls of pasta or soup. Conversely, the teen loves these and would happily live out her days feasting on pasta and eating her soup.

When she was at school, I always encouraged her to bring soup as it is a slow-energy releasing food which helps the learning process. These days, the college going teen tells me it is an important/urgent necessity for her studying process in a ploy to get me to make her soup.

Always making my own, however, I think I spoilt her from an early age. Now she turns her nose up at any shop bought preparations, packets or tins which could make my life a tad bit easier! While some soups take time to make, there are a few firm favourites which can be whipped up quickly. Here is one of the teen’s all-time favourites.

Tomato and Basil Soup

This recipe is a quick and easy way to prepare soup. The vegetables do not have to be cut neatly or precisely as the whole lot gets chucked into a blender before serving. I often throw in some softened tomatoes but always use fresh basil as the dried variety just does not pack the same punch.

Ingredients
1 medium sized onion, chopped
1-2 cloves of garlic, chopped (how much you add depends on your own taste preference)
2 carrots, chopped in small pieces
2 tablespoons extra virgin olive oil
2 tins of tomatoes, chopped or about 1lb fresh tomatoes, chopped
1½ pints stock (vegetable)
Handful of fresh, washed, basil leaves
Salt
Sugar
Freshly ground black pepper

Method
1. Heat the oil
2. Add the onions and fry until soft
3. Add the garlic and cook
4. Add the carrots and cook for a few minutes
5. Add the stock and tomatoes
6. Bring to the boil and let simmer for about 10 minutes
7. Season with salt and pepper (I leave out the salt if using a shop bought stock)
8. Add sugar to taste (starting with one teaspoonful) as this brings out the taste of the tomatoes
9. Place in a liquidiser. Add the fresh basil leaves and blitz (the teen likes it with a bit of texture and not completely smooth)
10. Return to the saucepan and ensure it is heated thoroughly before serving
11. Serve with crusty bread or if you are studying, a large mug and spoon!

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