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Cover: The Gourmet Garden

Recipes with carrot

16Jun 12

Tomato and Cabbage Soup

Tomato and Cabbage SoupI had an awful cold the other week, and it dawned on me that one of the worst things about being a vegetarian is not being able to eat chicken noodle soup.  It may not really be a cure for the common cold, but it certainly has proven to make you feel a bit better, at least while you’re eating it.  In any case, this tomato and cabbage soup recipe is my first attempt to make a vegetarian-friendly, feel-good soup for those pesky winter colds.

The young garlic, ginger, cinnamon and chilli help to clear your sinuses, and the fennel seeds and honey help to sooth a sore throat.  To be honest, it tastes nothing like standard chicken noodle, but it definitely did make me feel a bit better, and the effect lasted for a few hours after I ate it too!

What you’re going to need:

  • 3 medium tomatoes, washed and diced
  • 4 medium carrots, peeled and shredded or chopped
  • 400ml cabbage, cut into 1cm x 3cm strips
  • 1 leek, washed and chopped
  • 1 young garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 vegetable stock cube
  • 250ml rice
  • 1tsp chilli powder
  • 2tsp salt
  • 2 bay leaves
  • 1tsp honey
  • ½ a cinnamon stick
  • 1/2tsp fennel seeds
  • 1tbsp fresh ginger, finely chopped
  • 1/2tsp black pepper
  • 3 litres water
  • 3tbsp olive oil

What you have to do:

  1. Heat the olive oil in a large pot over medium heat until it’s hot but not smoking.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the leek and young garlic and sauté another 2 minutes.
  4. Add the cabbage, carrot and tomato and continue sautéing for 3 more minutes with the heat on full.  Stir continuously to avoid burning.
  5. Add the honey, stock cube, chilli powder, salt, black pepper, cinnamon, bay leaves and fennel seeds.  Sauté for 30 seconds to bring out the aroma of the spices.
  6. Add the water and the rice to the pot and bring to the boil.
  7. Reduce heat to a fast simmer and cook for another 30 minutes or until the rice is tender.
  8. Adjust salt and pepper to taste.
Note: If you like your soups a bit cheesy, try this Cauliflower and Emmental Soup recipe.

Preparation Time:  10 minutes

Cooking Time: 40 minutes

Serves:  6

Difficulty:  Easy

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30Apr 12

Cabbage and Barley Soup

Cabbage and Barley SoupOne of the most underrated vegetables in modern cooking has got to be cabbage.  It’s got a lot of vitamin C, and even though it is quite filling, it is very low in calories. Even more importantly, it tastes absolutely wonderful, even if the smell while cooking can be a little off-putting to some people!  In any case, yesterday I found a head of green cabbage buried at the bottom of my refrigerator and decided to make this barley and cabbage soup recipe. (Also try this Danish red cabbage.)

The pearl barley adds a nice chewy touch to the soup and is also full of lots of essential amino acids and apparently even helps to regulate blood-sugar levels.  All in all, this is a very healthy soup, although I suppose the sour cream might take away from that a little bit, so you can omit it if you’re dieting or lactose intolerant.

What you’re going to need:

  • 1 small head green cabbage
  • 125g pearl barley
  • 1 small leek, washed and finely diced
  • 1 carrot, peeled and finely diced
  • 1 stalk celery, washed and finely diced
  • 1tbs olive oil
  • 65ml dry white wine or vermouth
  • 1 litre vegetable stock
  • Salt and pepper to taste
  • 10g parsley
  • 1 bunch fresh chives
  • 65ml sour cream

 

What you have to do:

  1. Cut the cabbage into quarters and cut out the core. Wash, dry and cut into thin strips. Set aside.
  2. Rinse the barley well and then dry.  Set aside.
  3. Heat the oil in a large saucepan over medium-low heat.
  4. Add the leek, carrot, and celery, and sauté for about 5 minutes or until the vegetables are just tender.
  5. Add the barley and sauté for about 2 more minutes.
  6. Add the wine and continue cooking until most of it has evaporated.
  7. Stir in the cabbage.
  8. Pour in the vegetable stock and bring to the boil.
  9. Reduce heat to a simmer, cover and cook for 60-75 minutes, or until the barley is tender.
  10. Season with salt and pepper to taste.
  11. Wash the chives and cut them up into fine rings.
  12. Garnish the soup with a tablespoon of sour cream and sprinkle some of the chives and parsley on top.

Preparation Time:  10 minutes

Cooking Time: 90 minutes

Serves:  4

Difficulty: Easy

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04Apr 12

Vietnamese Spring Rolls

Vietnamese Spring RollsDelicious and healthy vegetarian Vietnamese spring rolls!  Goes great with peanut hoi sin dipping sauce, which I also posted on my blog. If you like Asian cooking, you should also try these Indian vegetable samosas.

What you’re going to need:

  • Vegetable oil for frying
  • 400g firm tofu, cut into 1cm thick slices, brushed with 2 tablespoons soy sauce
  • 1/2tsp salt
  • 1/2tsp pepper
  • 1 large shallot, peeled and sliced (about 70ml)
  • 1tsp vegetable oil
  • 1 medium carrot, peeled and cut into matchsticks (about 350ml)
  • ½ small jicama, peeled and cut into matchsticks (about 350ml)
  • 1 medium red pepper, cut into matchsticks (about 350ml)
  • 2 or 3 jalapeño chillies, seeded and thinly sliced (about 85ml)
  • 2 scallions, both green and white parts, sliced diagonally and very thin
  • 1/2tbsp hoi sin sauce
  • 16 Vietnamese rice spring roll wrappers
  • 2 heads Chinese leaf lettuce, separated and washed
  • 1 bunch of fresh mint, leaves only
  • 1 bunch of coriander, small sprigs only

What you have to do:

  1. Heat vegetable oil about 1.5cm deep in a frying pan over medium heat until hot but not smoking.
  2. Fry the tofu until crisp on the outside, about 3 minutes per side.
  3. Drain the tofu on paper towels and sprinkle with salt and pepper.
  4. Let cool and then slice thinly.  Set aside.
  5. Put the frying pan over the heat again and fry the shallots until crisp and golden.
  6. Drain on a paper towel and sprinkle with salt and pepper.  Slice thinly and set aside.
  7. Heat 1tsp vegetable oil in a sauté pan and add the carrots, jicama, peppers and 1/4tsp of salt and cook over high heat for 1 minute, stirring continuously.
  8. Add the chillies and a tablespoon of water to keep the veggies from sticking.
  9. Cook until the vegetables start to get tender, about 2 minutes.
  10. Spoon the mixture into a bowl and mix in the scallions, shallots and hoi sin sauce.
  11. Soak one rice wrapper in cold water until it starts to turn soft, no more than 8-10 seconds.
  12. Place the damp wrapper on a clean working surface and lay a lettuce leaf or two on top.
  13. Spread 3 or 4 tablespoons of the vegetable mixture across the centre, top with a few slices of tofu, a few mint leaves and a few coriander sprigs.
  14. Roll the wrapper gently but snugly over the filling, tucking in the ends as you go.
  15. Repeat for the rest of the wrappers.

Preparation Time:  30-40 minutes

Cooking Time: 20-30 minutes

Serves:  4-6

Difficulty: Hard

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