Cumin Carrot Creation

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Such a cold weather this morning and all I can think of is how to get a warm soup at lunch to warm up my body. Something creamy and smooth yet not very sinful so I would not feel bad after devouring a full bowl. One of my favorites here must be the carrot soup and with a great use of what I call “the winter spice” cumin, we can make an amazing bursting mouthful of flavors.

To make this soup you would need:

– 1 Kg Carrots

– 1 Large Onion

– 200 Grams Broccoli

– 1 Tsp Fresh Shredded Ginger

– 3 Garlic Cloves

– 1 Heaped Tsp Of Ground Cumin

– 1 Liter Of Vegetable Stock

– A Dash Of Olive Oil

– Salt & Pepper To Season

Preheat the oven to 180°C while you  peel the carrots and chop them into rough cubes. Spread them evenly onto  a roasting tray, season well with salt and freshly ground black pepper and drizzle over  2 tablespoons of the olive oil. Leave them to roast for 30 minutes or until they feel soft when you squish them.

Heat some oil in a large pan and gently sauté the chopped onion, broccoli and ginger for about 7 minutes until really soft, stirring regularly. Add the chopped garlic, ground cumin and cook for a further couple of minutes.

Finally, add the roasted carrots and pour in the vegetable stock. Bring to the boil, then simmer, covered, for 10 minutes, then liquidize with a hand blender or a big mixer and be careful pouring that in without burning yourself.

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If you feel like the consistency is too thick you can add a little more stock to get it to your liking. Season with salt and pepper to taste and serve in hot mugs sprinkled with parsley sprigs and a wedge of lemon to the side.

Warm Loving Wishes To All

Lama

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Chili Hot Chocolate شراب الشكولاته بالفلفل

A Cold Winter Is Coming Ahead… I Look Forward To Making My Favorite Hot Chocolate… Chili Hot Chocolate  
It’s rich and heartwarming to make it you need :

 
– Enough of your Milk of choice to fill two mugs (it’s always great to share)
– 1 Fresh Red Chili
50 g Dark Chocolate
– 1/2 Tsp Ground Cinnamon
– Brown Sugar/Honey 

Simmer the milk on low heat along with the chili (make a slit into it) and cinnamon then add the melted dark chocolate and keep stirring till it’s perfect. 

:لصنع كوب شراب الشكولاته بالفلفل 
حليب ما يكفي ليملأ كوبين 
1/2 ملعقة صغيرة من القرفة 
قرن من الفلفل الاحمر الطازج 
50 غرام من الشوكولاتة الداكنة 
سكر بني أو عسل للتحلية 

اغلي الحليب على نار هادئة مع الفلفل المفتوح قليلاً بالسكين والقرفة ثم أضيفي الشكولاته المذابة إلى الخليط وتابعي التحريك.

Hearty Minestrone Soup

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Who does not like a hot cup of soup on these days of autumn? The smooth taste and fullness of flavor makes you feel warm inside out. That feeling that you crave during office hours and just makes you feel satisfied and not heavy. Italians have a brilliant soup that has this brilliant effect, we all know that one as “Minestrone” and it comes in so many variations yet the same fantastic rich intensity.

To make this soup you would need:

– 1 Fillet Of Beef (250 Grams) (Note you can make it vegetarian)

– Conchiglie (Shells) Pasta (Small Ones)

– Carrot (Chopped into cubes)

– Potatoes (Chopped into cubes)

– Zucchini/Squash (Chopped into cubes)

– 1 Large Onion (Chopped into cubes)

– 2 Garlic Cloves (Minced)

– Can Of Red Kidney Beans

– Fresh Ripe Tomatoes (Chopped into cubes)

– Bunch Of Parsley (Chopped Fine)

– Tomato Paste

– 1 Vegetables Stock Cube

– 1 Tsp Of Chili Flakes

– Parmesan Cheese To Grate On Top Before You Serve It

– Salt & Pepper To Season

This soup is super easy to make yet it is an absolute pleasure to devour, toss the garlic and onions in the pan with some olive oil. Soon as the aroma starts spreading add chopped bits of beef to the mix and keep stirring, slowly start adding tomatoes, potatoes, squash, carrots and a drained red kidney beans. Pour water till it covers the mixture leaving it to simmer, when it boils you can add your vegetable stock, chili flakes as you desire and two spoons of tomato paste then the pasta. Leave to simmer until the potatoes are well done. You can your salt and pepper a couple of min before you turn it off.

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Stir in the parsley and leave for 3 min before serving in lovely bowls with some grated Parmesan cheese and a lovely warm piece of bread to the side. This would be just a sensational hit for all winter long and you can vary the vegetables you use in it as much as you like. Full of healthy nutrients and flavorful sensational taste.

Loving Warm Wishes To All.

Lama

Butternut Smooth Salad Heaven

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Butternut squash/pumpkin loveliness is spread around and October is near, I can’t think of anything that I crave more than this yummy salad that’s absolutely heart warming. The ingredients and colors are quite simple yet, it has its own charm and a taste that lingers in your mouth and memory.

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To make this absolutely simple delight you need:

– 1 Butternut Squash/Pumpkin

– Baby Spinach Leaves (Or Just Spinach)

– Pine Nuts (Roasted)

– Pomegranates (Optional)

– Dollop Of Honey

– Balsamic Vinegar

– Olive Oil

– Salt

Instructions are quite easy, watch out because pumpkin and butternut squash have a quite tough skin so be careful when you are cutting it up. Chop it up in a good size cubes and roast it in the oven over a baking sheet till it is relatively soft and tasty. Leave them to cool for a bit before you add the spinach and pine nuts to the bowl and toss in a light dressing of honey, balsamic, olive oil and salt. Enjoy this divine autumn/winter salad and dig in generously, no calories to worry about there.

Warm Loving Wishes To All…

Lama

PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Mongolian Beef Equation

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Asian food just like all other dishes is one you get a craving for every now and then, yet you wouldn’t always find that 100% satisfactory dish that would tackle that taste bud which bugged you in the first place, yet you would eat and leave full (not happy full but stomach filled up). I do enjoy my meat dishes and this Mongolian beef is one I have been craving for a while. In specific a decent version of it so what is better than making what you want by your own hands? Nothing beats that…

To make a lovely Mongolian dish you would need:

– Tender Beef Steak (Cut Into Strips)

– White Flour Mixed With Corn Flour (For Coating The Beef)

– 3 Tsp Thai 7 Spice Seasoning Mix (Click Here To See What Could Be In There)

Sauce would need:

– 1 Tbsp Vegetable Oil

– 2 Garlic Cloves (Very Fine Chopping)

– 1 Tsp Fresh/Dried Ginger

– 1 Red Chili (Seeded & Chopped)

– 1/4 Cup Of Rice Vinegar

– 3 Tbsp Soy Sauce

– 1 Tbsp Oyster Sauce

– 50 Ml Beef/Vegetables Stock

Mixed veggies are optional with this dish you can just add the spring onions and you are good to go but I love my vegetables, hence:

– 1 Clove Garlic

– 1/2 Tsp Fresh Ginger

– 1/2 Fresh Red Chili (Seeded & Chopped)

– 1 Colored Pepper (Chopped Into Strips)

– 1 Onion (Chopped Into Strips)

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Add the flour and corn flour to a large bowl, add the Thai 7 spice mixture and mix, coat the beef in the mixture and set aside for a bit. Preheat your oil in a flat pan sear your beef and make sure it’s cooked to your liking then set on top of paper towels to absorb extra oil.

To prepare the sauce now you would need a medium size frying pan and add the ginger, chili and garlic to fry for a minute. Add the rice vinegar and let it reduce for a bit. You can then add the rest of the ingredients, mix well and simmer for a couple of min and pour into a bowl for later.

Toss some garlic, ginger, and add your vegetables to the mix to saute for 5 minutes and you can also add a bit of the sauce to caught them with it. You bring all your items together into a wok and warm them up.

I love serving this dish with a sprinkle of sesame seeds and a side of steamed rice to give the chance to enjoy the intense taste of the Mongolian beef.

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Loving Wishes To You All

Lama

PS: The photos are not mine, I shall replace them with mine soon as they are ready.