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Cover: Gluten free cooking

Recipes with vegetable broth

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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19Apr 12

Baked Aubergine Parmesan with Tofu Pesto

Baked aubergine parmesan with tofu pestoThis baked aubergine parmesan with tofu pesto has got to be one of my all-time favourite comfort foods.  Filled with lots of cheese and literally dripping with sauce, it makes my mouth water just thinking about it.  If you’re not a fan of aubergine (like my son) you could substitute it for courgette, wild mushrooms or even a mix of vegetables.

You Need:

For the baked aubergine:

  • 1kg aubergines
  • 3tbsp extra virgin olive oil
  • 750ml tomato sauce
  • 300g mozzarella cheese, grated
  • 250g Parmesan cheese, grated
  • 4tsp fresh oregano, finely chopped
  • Salt to taste
  • Pepper, to taste

For the tofu pesto:

  • 125g firm tofu
  • 2 tablespoons vegetable broth
  • 500g fresh basil
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 125g fresh parsley
  • 1/2 teaspoon ground pepper

Steps:

  1. Preheat the oven to 175ºC.
  2. Peel the aubergine and slice into 1cm thick pieces.
  3. Sprinkle salt on each side and drain on kitchen towels for about 20 minutes.
  4. Turn the pieces over and drain on the other side for 20 minutes. Rinse and pat dry.
  5. Drizzle the oil on the aubergine and then grill for 3 to 4 minutes on each side, or until lightly browned.
  6. Combine the oregano and tomato sauce and season to taste with salt and pepper.  Pour a small amount on the bottom of a 23cm x 30cm pan.
  7. Arrange a layer of aubergine along the bottom of the pan, cover with some sauce and the shredded mozzarella cheese and sprinkle with the Parmesan. Continue layering until you have used all the aubergine, sauce and cheese, ending with the cheese.
  8. Bake for about 30 minutes on the middle shelf of the oven, or until the cheese is bubbly.
  9. Remove from the oven and let it sit for 5 minutes.
  10. While the aubergine is baking, prepare the pesto topping.  Combine all the ingredients in a blender, starting with the liquid ingredients at the bottom to facilitate blending.  Process on medium speed until the pesto is very smooth. (Click here for another pesto sauce recipe.)
  11. Pour the pesto sauce over the baked aubergine and serve immediately.

Note: Some people like pesto more than others, and so I often put the pest in a bowl on the side so that my guests can serve themselves according to personal preference.

Ready In:  75 minutes

Serves:  6

Difficulty:   2 out of 5

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27Mar 12

Asparagus Risotto

Asparagus RisottoSmooth and creamy, sticky and cheesy, what’s not to like about risotto?  This Asparagus Risotto is my take on the classic Italian dish which is traditionally made using Arborio or Carnaroli rice due to their high-starch content (that’s what makes it sticky and creamy).  However, if you can’t find these kinds of rice at your local supermarket, then any short-grained rice will work well.  I’ve personally had a lot of success with whole, short-grain organic rice, although this does add almost double the time to the cooking process.  Either way, don’t skimp on the cheese, or try to rush the cooking process, as these two points are key to prepare a delicious authentic-tasting risotto. If you decide that you like your rice with more vegetables, try a squash and garlic risotto. Simply delicious.

You need:

  • 3 tablespoons extra-virgin olive oil
  • ½ cup finely chopped onion
  • 2 cups fresh asparagus cut into inch-long sticks
  • 1 large garlic, minced
  • 2 cups Arborio or Carnaroli rice
  • 1/3 cup dry white wine
  • 5 – 7 cups vegetable broth
  • Salt and pepper to taste
  • ¼ cup chopped fresh parsley
  • ¼ cup grated Parmesan cheese

Steps:

  1. Heat up the broth in a saucepan and leave it on a back burner at the lowest setting in order to keep it warm.
  2. Heat the oil over a medium heat in a large, heavy-bottomed skillet.
  3. When the oil is hot, but before it starts to smoke, stir in the onion and sauté until translucent, but not browned.
  4. Stir in the garlic and asparagus and keep cooking until the onion is nice and tender, making sure it doesn’t brown.
  5. Stir in the rice and sauté for a minute or two, making sure that each grain of rice gets coated with oil and toasted.
  6. Add around ¾ of a cup of the broth to the rice and stir continuously until most of the liquid is absorbed.
  7. Continue adding the broth ¾ of a cup at a time, letting the liquid get absorbed each time.
  8. Continue cooking and adding broth until the rice is creamy and just slightly al dente, around 30 minutes.  There may be some broth left over.
  9. Remove from the heat and season to taste with sea salt and freshly ground black pepper.
  10. Stir in the parsley and parmesan cheese.
  11. Serve while it’s still hot, with a fresh bowl of Parmesan cheese on the side so your guests can add more as they desire.

Ready In:  45 minutes

Serves:  4-6

Difficulty:  Out of 5, it’s a 3!

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