More in the line of Nik's original post about this blog than my previous submission, this soup has a really yummy spicy flavour - which surprised me, because watercress had always sounded pretty dull to me. If you didn't have cress available, I think it would work a treat with a good spicy rocket.
As given to me:
3 bunches of watercress, top and bottom separated
3 whole, peeled Idaho potatoes
2 onions, rough chopped
3 cloves of garlic
1 inch of ginger
3 cups of vegetable stock or water
cooking oil
salt/pepper
Heat a cooking pot and add two tablespoons of cooking oil, and all of the ingredients except the watercress. Saute for two to three minutes, then add 2 cups of water / stock. Bring to a boil, turn the heat down to medium. Simmer until the potatoes are tender, turn the heat up and add the rest of the water / stock, add the bottom of the watercress, bring to boil. Let it cook for a few minutes, add the top of the watercress, and turn the heat off. Puree in small batches and serve with sour cream or creme fraiche.
My notes:
Why so many recipe have use broken engrish sentence? Bugs Rob (but I transcribed faithfully, rather than lose anything...)
Sautee the potatoes whole? I think not; I chopped them up in chunks first. I also didn't bother to peel them - its getting blended, after all, and the skins have good flavour and vitamins.
I added more garlic, on general principles.
Don't be shy with the salt/pepper, or the sour cream.
Showing posts with label north_african. Show all posts
Showing posts with label north_african. Show all posts
Tuesday, 19 May 2009
Roasted Capsicum Hummus
The recipe as given to me:
2 cups of dried chickpeas, soaked overnight OR canned chickpeas, rinsed
2 roasted red capsicum, cleaned and deseeded
3 cloves of garlic
1/2 bunch of parsley
1 cup tahini
1 cup olive oil
salt/pepper
Cook the chickpeas, with a little salt, until soft. Drain, reserving some cooking liquid. In a food processor add the chickpeas, tahini, garlic, parsley, roasted capsicum, and puree until smooth. Add the oil in a slow but steady stream while its still running. Stop, scrape the sides, add some salt and pepper. Start the food processor and continue to add oil til the desired texture is achieved. Taste and correct the seasoning.
My notes:
I used a bit of lime juice on the suggestion of the guy who gave me the recipe, and more garlic on general principles.
2 cups of dried chickpeas, soaked overnight OR canned chickpeas, rinsed
2 roasted red capsicum, cleaned and deseeded
3 cloves of garlic
1/2 bunch of parsley
1 cup tahini
1 cup olive oil
salt/pepper
Cook the chickpeas, with a little salt, until soft. Drain, reserving some cooking liquid. In a food processor add the chickpeas, tahini, garlic, parsley, roasted capsicum, and puree until smooth. Add the oil in a slow but steady stream while its still running. Stop, scrape the sides, add some salt and pepper. Start the food processor and continue to add oil til the desired texture is achieved. Taste and correct the seasoning.
My notes:
I used a bit of lime juice on the suggestion of the guy who gave me the recipe, and more garlic on general principles.
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