Crossplanet - favourite_food

Don't eat me please!

noreply@blogspirit.com (crossplanet) — Mon, 28 Apr 2008 11:55:00 +0200

Winter salad

noreply@blogspirit.com (crossplanet) — Fri, 8 Feb 2008 14:00:00 +0100

Here is my favourite salad of the moment, plain and simple: corn-salad, 2 or 3 sliced mushrooms, some garlic, parsley to make it nice, a few drops of olive oil and soy sauce. As simple as that!

Cabbage soup reloaded

noreply@blogspirit.com (crossplanet) — Tue, 4 Dec 2007 13:35:00 +0100

As good as it may be, one must confess that cabbage soup isn't very sexy... Inspired by a friend who gave a new look to his leek-and-carrot soup, I have tried a new combination to turn the cabbage soup more appealing. And it works: with ginger and coconut cream.

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1 small green cabbage

1 big onion

3 carrots

4 small potatoes

1 tbsp of ginger paste

1 glass of ccount cream

1 tbsp of garam massala in seeds

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1. Fry the spices in olive oil, chop the onion and fry it too.

2. Add the carrots and potatoes cut into small pieces. Cook for about 10mn.

3. For each cabbage leaves, cut off the spine, and cut them into stripes. Add them to the vegetables and 1 liter of water. Add the ginger paste (or fresh ginger finely chopped). Cover and cook for about 15mn.

4. When the vegetables are cooked, mix with a liquidizer. Add the coconut cream and mix again.

Spinach and chick peas soup

noreply@blogspirit.com (crossplanet) — Wed, 14 Nov 2007 10:30:00 +0100

Here is a recipe, half-way between a soup and a complete dish, a well-balanced recipe mixing cereals, dried vegetables and greens. And it's delicious!

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1 cup of long grain rice

1 cup of red lentils (coral)

1 small can of chick peas

3 or 4 handfuls of fresh spinach

Pieces of brocoli (optionnal)

1 onion, chopped

3 garlic gloves

1 cube of vegetable broth

2 tsp of garam massala, in seeds

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1. Heat some olive oil and fry the spices, then the onion and garlic.

2. Add the rice and lentils, stir to fry them a bit, then add 1,5 liter of water and a cube of broth. Cover and cook for 10mn.

3. Add the chick peas, and the brocoli if you have some, cook for 5 mn.

4. Cut the spinach leaves in stripes, add them at the end (they don't need to cook, staying in the hot water will be enough).

5. That's all, folks!

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Regarding the spices, I like tu use garam massala because it's a mix of cumin, coriander, cloves, cardamom, cinnamon and laurel. This time I've also added one piece of starred aniseed, and I think that made the difference.

Thick soup of the fall

noreply@blogspirit.com (crossplanet) — Sun, 4 Nov 2007 13:30:00 +0100

Back to the soup season and time to try some new recipes. Here is one for my friend Teresa, who doesn't like pumpkin so much, a thick velvety soup, with a taste of cheese.

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1 kg of pumpkin, cut in cubes

2 potatoes

2 onion, cut in rings

150 g of blond lentils

200 g of blue cheese

3 garlic gloves

1 dl of cream

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1. Heat some olive oil and fry the onion and garlic.

2. Add the pumkin and the potatoes. Cook for 10mn, stirring regurlarly.

3. Add the lentils and 1l of water. Cover and cook for about 40 mn.

4. When cooked, mix with a liquidizer. Add the cream and the blue cheese, mix again. Serve with pieces of crusted bead.