This cold winter season warm yourselves with this easy and hot food. Here are the recipes.
Curried lentil soup with shredded lamb
Ingredients:
Vegetable Oil – 1 tsp
Boneless Lamb Sirloin, shredded – 100 gms
Chopped Onion – 1 ½ Cups
Garlic Cloves, minced – 2
Ginger, minced & peeled – 1 tsp
Curry Powder – 1 tbsp
Water – 2 Cups
Tomatoes, diced – ½ Cup
Mix Boiled Lentils (Moong, Chana, & Green Moong Dal) – 1 Cup
Chickpea, boiled – ½ Cup
Green Chillies – 2-3 Pieces
Coriander Root – 20 gms
Cumin, roasted – 5 gms
Lemon Juice – 10 ml
Method:
Heat the oil in a heavy large pot over medium-high heat. Sprinkle lamb with salt and pepper. Add to pot; sauté until brown, about 5 minutes. Add onion, garlic, and ginger; sauté 5 minutes and then add diced tomatoes to it. Add curry powder; stir 30 seconds. Add water and bring to boil. Reduce heat; cover and simmer until lamb and lentils are tender, stirring occasionally, about 30 minutes. Season with salt, pepper, and roasted cumin and finish with a dash of lemon juice. Present it piping hot in a bowl with a sprig of fresh coriander leaf.
Beef & vegetable casserole
PREP: 15 MINS
COOK: 3 HRS – 3 HRS, 50 MINS
EASY LEVEL
SERVES 5
A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts as slow-cooking guarantees a tender dish
Ingredients
2 celery sticks, thickly sliced
1 onion, chopped
2 really big carrots, halved lengthways then very chunkily sliced
5 bay leaves
3 sprigs thyme
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
850g stewing beef (feather blade or brisket works nicely), cut into nice large chunks
Method
Heat oven to 160C/140C fan/gas 3. Put the kettle on. Put the celery, onion, carrots, bay and 1 thyme sprig in a flameproof casserole dish with 1 tbsp oil and the butter. Soften for 10 mins, then stir in the flour until it doesn’t look dusty anymore, followed by the tomato purée, Worcestershire sauce and beef stock cubes.
Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
Squidgy chocolate pear pudding
PREP: 20 MINS
COOK: 35 MINS
EASY LEVEL
SERVES 8
This hot, gooey chocolate pud, with dark chocolate and canned pears, can be made ahead and frozen – a perfect no-fuss dinner party dessert
Ingredients
200g butter, plus extra for greasing
300g golden caster sugar
4 large eggs
75g plain flour
50g cocoa powder
410g can pear halves in juice, drained
100g plain dark chocolate (70% cocoa solids)
25g flaked almonds (optional)
cream or ice cream, to serve
Method
Heat oven to 190C/170C fan/gas 5. Lightly grease a roughly 20 x 30cm shallow ovenproof dish. Put the butter in a large saucepan and place over a low heat until just melted. Remove the butter from the heat and stir in the sugar until well combined.
Whisk the eggs together in a large bowl. Gradually add the eggs to the butter and sugar, beating well with a wooden spoon in between each addition. Sift the flour and cocoa powder on top of the egg mixture, then beat hard with a wooden spoon until thoroughly combined.
Pour into the prepared tin or dish and nestle the pears into the chocolate batter. Put the chocolate on a board and cut into chunky pieces roughly 1.5cm with a large knife. Scatter the chocolate pieces over the batter and sprinkle with almonds, if you like. Can be frozen at this stage.
Bake in the center of the oven for 30 mins or until the mixture is crusty on the surface and lightly cooked inside. Do not allow to overcook, as the cake will become spongy rather than gooey in the center. Serve warm with cream or ice cream
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