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Cover: Gluten free cooking

Recipes with spanish onions

06Sep 12

Curried Apple Soup

Curried Apple Soup
I don’t think I can be enthusiastic enough about just how much I love this sublimely delicious curried apple soup!  Who ever would have imagined that apples and curry would go so well together!?  It was certainly a surprise for me the first time that I tried it.

Red apples are really the ideal type for this recipe. But as with any dish, you can play around and change things to suit your own personal preferences.

You can use either chicken or vegetable broth – it won’t matter much to the final taste. And if you want to make a slightly lighter (low calorie) version,  you can replace the double cream with single cream or milk and use oil rather than butter.  But be warned: this will take away from the taste, at least a little.  After all, Indian food is meant to be a bit decadent!

And for dessert, munch on this hot apple tart with cream. Delicious!

 

Curried Apple Soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A decadent mix of apples and curry
Ingredients
  • 2 large Spanish onions, coarsely chopped
  • 55g butter
  • 2tbsp curry powder
  • 2tbsp cornflour
  • 60ml cold water
  • 1 litre vegetable or gluten-free chicken broth
  • 4 egg yolks, lightly beaten
  • 250ml double cream
  • 2 apples, peeled, cored and finely chopped
  • Juice of 1 lemon
  • Salt and freshly ground black pepper to taste
  • Thin slices of unpeeled apples for garnish
Instructions
  1. Cook the onions in the butter in a medium saucepan over medium heat for about 3 minutes, or until soft but not brown.
  2. Stir in the curry powder.
  3. Blend the cornflour with the cold water in a glass, making sure there are no lumps and all the cornflour is dissolved.
  4. Add the cornflour paste to the onions and curry powder.
  5. Add the vegetable or chicken broth.
  6. Cook over low heat, stirring continuously, until slightly thickened and clear.
  7. Add a little bit of the hot liquid to the egg yolks, let sit a few seconds and then return the liquid and egg yolks to the pan.
  8. Continue cooking and stirring for another minute.
  9. Add the double cream and then remove from the heat.
  10. Add the diced apples.
  11. Process in an electric blender or food processor until smooth.
  12. Add the lemon juice and season to taste with salt and black pepper.
  13. Serve either hot or chilled.

 

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03Jul 12

Deep-Fried Onion Flowers

Deep-fried onion flowerThese delicious,  deep-fried onion “flowers” make for a very visually impressive appetiser with which to astound your friends!  The best thing about them is that although they look very impressive and hard to make, they’re actually very easy and will be ready in less than 30 minutes! Serve them with a side of mustard sauce for dipping.

I also recommend these aloo bonda snacks, which are deep-fried potato balls.

Deep-Fried Onion Flowers
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 large Spanish onions
  • 150g white rice flour
  • 4 tablespoons cornflour
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon fresh oregano
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon fresh thyme
  • ¼ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • 2 large eggs
  • 125ml water
  • Canola oil for frying
Instructions
  1. Remove the skin from the onion and remove a ½ centimetre slice from the top of the onion.
  2. Using a very sharp knife, cut down from the top through the center of the onion to within 1.5 centimetres from the bottom, leaving the root end intact.
  3. Turn the onion 90 degrees, and slice through the centre of the onion, again to within 1.5 centimetres from the bottom.
  4. You now have an onion with 4 vertical sections.
  5. Keep rotating the onion 10 degrees at a time, cutting down through the center of the onion until you have made 16 slices.
  6. Spread apart the layers of the onion slightly so the coating can reach the innermost parts of the onion "flower".
  7. Repeat with the other onion.
  8. In a medium sized mixing bowl, sift together the flour, cornflour,
  9. garlic powder, salt, oregano, cayenne, thyme, cumin, and pepper. Set aside.
  10. In a measuring cup, whisk together the egg and water until very foamy
  11. and all the egg membrane has broken up.
  12. Using a pastry brush, coat the onion layers with the egg mixture.
  13. Place the flour mixture in a sieve and liberally dust the onions with the flour mixture.
  14. Heat the canola oil to 175ºC in a deep fryer or a deep pot. There should be enough oil to completely cover the onions.
  15. Carefully place the onions right side up in the oil and fry for 10 minutes, or until it they are browned.
  16. Using a large slotted spatula or spoon, remove the onions from the
  17. oil and drain them on paper towels.
  18. Serve immediately.

 

 

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