How to Make Peppadew Poppers – Crumbed, Deep-fried Stuffed Piquante’ Peppers

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How to Make Peppadew Poppers - Crumbed, Deep-fried Stuffed Piquante' Peppers
Author: 
Recipe type: Peppers / Deep-Fried
Prep time: 
Cook time: 
Total time: 
Serves: 20-30
 
Peppadews, and registered brand Peppadew originate in South Africa and must be undoubtedly South Africa's greatest culinary contribution this century. These piquant pickled peppers have a thousand different and delicious applications and today we're going to look at one of my favorites.... peppadew poppers. These are very similar to chilli poppers, but with a unique flavor all their own, and far less fire.
Ingredients
  • 100g Blue Cheese
  • Yogurt (approx. 45-60ml)
  • 20-30 Pickled peppadews
  • ½ Cup Finely crushed cornflakes
  • ½ Cup All-purpose flour
  • 2 Eggs
Instructions
  1. Starting with the filling, add just enough yogurt to a 100g of strong blue cheese to make a paste. The paste must be just thinned enough to be pipe-able.
  2. Use a fork to mix this until smooth.
  3. Spoon the creamy mixture into a piping bag.
  4. Use the edge of a ruler to squish the cheese down the bag, then snip about 10mm or just less the a half inch from the tip of the bag.
  5. Use the ruler again to press the mass of cheese down to the tip.
  6. For the coating, whisk 2 eggs thoroughly until all of the albumen has broken down.
  7. Combine the finely crushed cornflakes and all purpose flour.
  8. You will need to count out 20 to 30 pickled peppadews and drain the syrup from them.
  9. Use the filled piping bag to pipe the cheese mixture into each peppadew.
  10. To coat the poppers, sprinkle a layer of the cornflake mixture over a large platter. This where the coated peppadews will set, and the crumbs will prevent the coating from sticking to the platter and getting damaged.
  11. Working with one popper at a time, roll the popper in the crumb mixture.
  12. Transfer this to the egg to wet all of the crumb.
  13. Then back to the crumbs to get a good solid coating all over.
  14. Transfer this to the platter to set and continue with the rest of the poppers.
  15. Allow the coating to set for 20 minutes.
  16. Half fill your wok or a large pan with oil and heat this to 180c or 350f.
  17. Carefully drop the poppers into the oil in batches. The poppers will fry very quickly... about 45 to 60 seconds.
  18. Use slotted spoon to lift the golden poppers from the oil and drain any excess oil on kitchen paper.
  19. Continue frying the remaining poppers.
  20. Serve the poppers piping hot and enjoy....

 

Cheesy Parmesan & Herb Roast Baby Potatoes – The Cheese Challenge

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Cheesy Parmesan & Herb Roast Baby Potatoes - The Cheese Challenge
Author: 
Recipe type: Potatoes / Cheese
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These unbelievable baby potatoes are infused with fresh Italian herbs and garlic, then roasted to cheesy perfection.
Ingredients
  • 500g Baby potatoes
  • 10ml Fresh origanum
  • 10ml Fresh rosemary
  • 10ml Fresh thyme
  • 30ml Fresh basil
  • 30ml Fresh parsely
  • 3 Cloves fresh garlic
  • 30g butter
  • 30ml Olive oil
  • 250ml Fine shredded Parmesan cheese
  • Salt and cracked black pepper to season
Instructions
  1. Roughly chop 2 teaspoons each of oreganum, thyme and rosemary and 2 tablespoons each of basil and parsley.
  2. Top and tail the garlic and smash these flat with your blade to remove the skins. Roughly chop the garlic.
  3. Slice the baby potatoes in half lengthways.
  4. Measure out 30g of butter and 30ml of olive oil.
  5. Transfer the baby potatoes to a vacuum bag.
  6. Pour in the chopped herbs and garlic.
  7. Follow this with oil and the butter.
  8. Straighten out the top of the bag and vacuum seal the bag using your vacuum packer.
  9. It is a good idea to do a double seal just for security.
  10. Place the vacuum packed potatoes in a medium size pot and pour in enough boiling kettle water to cover.
  11. Place the pot over medium high heat and bring this to a boil. Lower the heat to a simmer and allow this to simmer for and hour and 20 minutes.
  12. Remove the bag from the pot, cut it open and pour the potatoes into a medium size roasting tin.
  13. Arrange the potatoes in the tin so that all the flat sides are facing upward.
  14. Scatter a cup of shredded Parmesan cheese over the potatoes and season everything liberally with salt and cracked black pepper.
  15. Roast this in a preheated oven at 200c or 400f for 20 minutes until crisp and golden.
  16. Remove the potatoes from the oven and serve immediately as the most outstanding accompaniment to your main course.

 

How to Make Potato Crisps – Best Recipe Homemade Potato Crisps – Super Crispy, Super Tasty!!!

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How to Make Potato Crisps - Best Recipe Homemade Potato Crisps - Super Crispy, Super Tasty!!!
Author: 
Recipe type: Potatoes
 
Potato crisps are a tote favorite across the globe. Today we're going to look at how to make low carb potato crisps that are super crispy and super tasty.
Ingredients
For the Flavor Powder
  • 30ml Dried mixed herbs (Italian or Herbs Provence)
  • 2.5ml Garlic powder
  • 2.5ml White pepper
  • 5ml Salt
For the Crisps
  • 2-4 Large potatoes
  • 3 Liters water
  • 60ml White vinegar
  • 30ml Salt
Instructions
  1. Place the mixed herbs, garlic powder, fine ground white pepper and salt in your spice grinder. The fine powders help the grinder grind the herbs to powder by adding extra resistance in the chamber.
  2. Transfer the fine blend to a sprinkle bottle.
  3. To cut the potatoes in thin slices, you can use a regular potato peeler, however these slices are too thin and will over-brown before crisping.
  4. Better than the regular is the ceramic peeler which will give you slightly thicker slices. The problem with this is that if you go even slightly skew, the wafers will be horribly uneven, resulting in burnt edges.
  5. The best way to achieve perfect slices is with a very sharp thin blade knife. Cut the slices to 1mm thickness.
  6. Transfer the sliced potato to a mixing bowl and pour in 3 liters of water.
  7. Add the salt and white vinegar and mix this around yo separate all of the potato wafers.
  8. You will immediately see the vinegar liberating the starch from the potato.
  9. Allow this to soak for 30 minutes.
  10. Drain and rinse the potatoes and lay them out flat on a clean dish towel.
  11. Place another towel over these and pat them dry.
  12. Half fill a large pan or wok with oil and heat this to 180c or 350f.
  13. Carefully drop the wafers in to the oil. As the crisps fry you will notice that the violent frying as the water content is driven from the potato becomes more and more gentle.
  14. Within a couple of minutes the crisps will be causing no frying reaction at all, and they will be crisp and golden.
  15. Remove the crisps from the oil and drain on kitchen paper.
  16. Continue with any remaining potato wafers.
  17. As the crisps cool they will crisp up even more.
  18. Transfer them to a large roasting tin. Sprinkle the flavoring powder over the crisps and toss them around gently to coat.
  19. Sprinkle again to cover any blind spots, toss again, then serve with a dipping sauce of your choice.
  20. And the we have it.... a mountain of awesomely crisp, golden, low carb potato crisps ready to be snacked.

 

Deep Fried Mash Potato Croquettes – Super-Crisp on the Outside, Soft & Creamy on the Inside!!!

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Deep Fried Mash Potato Croquettes - Super-Crisp on the Outside, Soft & Creamy on the Inside!!!
Author: 
Recipe type: Potato
Serves: 24
 
Yesterday we looked at delicious oven baked mash potato. Today we're going to make crispy deep-fried mashed potato croquettes. This recipe can be made equally successfully with instant mash or real homemade mash.
Ingredients
  • 500g Cooked and mashed potato (or instant)
  • 100g Diced pepperoni or salami
  • 250ml All-purpose flour
  • 6 Eggs, beaten
  • 500ml Fine breadcrumbs
  • Oil fry deep-frying
Instructions
  1. Mix the diced pepperoni into the potato. You can experiment with all sorts of alternatives here.... flaked fish, smoked chicken, or really anything you fancy.
  2. Cover the mash and allow it to cool to room temperature.
  3. Place 2 x 12 hole silicon mini muffin pans on a baking sheet.
  4. Fill the holes with potato mixture.
  5. Transfer the muffin trays to your freezer until the potato pucks are frozen solid.
  6. To coat the croquettes, pop a potato puck from the mold.
  7. Dip it in the egg.
  8. Dredge it in the flour to coat, then back into the egg to wet all of the flour.
  9. Dredge the potato in the breadcrumbs to get a good solid coating, then transfer it to large platter that has been sprinkled with breadcrumbs. The layer of breadcrumbs prevents the croquette from sticking to the plate which would result in damaged coating.
  10. Continue this process until all of the croquettes are coated. Allow the coating to set for 20 minutes before continuing.
  11. Half fill a large pan or wok with oil and heat this to 160c or 320f.
  12. Carefully drop the croquettes into the oil in batches and fry each batch for 4 to 5 minutes until super-crisp and golden.
  13. Remove the croquettes from the oil and drain on kitchen paper.
  14. And there it is.... a whole load of amazingly crispy, golden and tasty deep-fried potato croquettes.

 

Oven Baked Mashed Potatoes – Crispy on the Outside, Tasty and Creamy on the Inside!!!!!

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Oven Baked Mashed Potatoes - Crispy on the Outside, Tasty and Creamy on the Inside!!!!!
Author: 
Recipe type: Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Today we're baking a very special accompaniment to grace your plate along your main dish. These oven baked mash potatoes are beautifully crispy on the outside, and super-creamy and tasty on the inside.
Ingredients
  • 800g Potatoes
  • 2 Eggs
  • ½ Onion, diced
  • 250ml Salami, diced
  • 30g Butter
  • Salt and pepper to season
  • 60ml Fine breadcrumbs
Instructions
  1. Peel the potatoes and cut them into cubes. Transfer them to a pot and pour in enough boiling kettle water to cover.
  2. Place the pot over high heat, bring it to a boil and let this to continue until the potatoes are very tender. The timing for this step will vary depending on the variety of potatoes you're using.
  3. While the potatoes cook, peel and dice the onion. Fry this gently in a little butter until tender, about 5 to 6 minutes.
  4. Cut the salami into small cubes, measure out the butter and crack 2 eggs.
  5. You will also need salt and pepper to season.
  6. Once the potatoes are tender, drain the water and transfer the potatoes to your food processor. Add all of the other ingredients as well, and season liberally with salt and pepper.
  7. Process this until the mash is smooth. Notice that most of the salami bits are still in tact.
  8. Transfer the mash to piping bag fitted with a large star nozzle.
  9. Place a cylinder mold on a baking sheet and sprinkle fine breadcrumbs into mold until the base in the cylinder is covered.
  10. Pipe the mash into the cylinder until it is half filled, about an inch thick.
  11. Sprinkle more breadcrumbs over the top, this time more sparingly so as not to hide the piping pattern.
  12. Lift the mold upwards leaving the mash behind, then continue with next tower.
  13. Bake the mash towers in a preheated oven at 250c or 480f for 15 to 20 minutes until lightly golden and crispy.
  14. And there it is.... tasty, crispy oven baked mash towers.

 

Cilantro Pesto Spaghetti – Simple Molecular Gastronomy – Perfect Garnishes using Agar Agar!!!

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Cilantro Pesto Spaghetti - Simple Molecular Gastronomy - Perfect Garnishes using Agar Agar!!!
Author: 
Recipe type: Molecular Gastronomy
 
This molded spaghetti works brilliantly as garnish on steaks, chicken and salads. The process falls into the category of molecular gastronomy, however it is nowhere as complicated as it sounds. This process will work with any liquid, including liqueurs, wines, vinegars and syrups, provided you keep to the ratio of 200ml liquid to 2.5ml agar agar. Agar agar is a specialized thickener, and can be found at almost any health store.
Ingredients
  • 100ml Clear chicken stock
  • 70ml Mayonnaise
  • 30ml Worcestershire sauce
  • 2.5ml Cayenne pepper
  • Generous handful fresh cilantro / coriander
  • 2.5ml Agar Agar
Instructions
  1. Combine the chicken or vegetable stock, mayonnaise, Worcestershire sauce, agar agar, cayenne pepper and cilantro.
  2. Use your stick blender to zap this until fine.
  3. Transfer this to a small saucepan and bring it to a simmer for 60 seconds.
  4. Take a length of polyethylene piping and coil it up.
  5. Fill another container with very cold water.
  6. Place one end of the coiled pipe in the pesto and suck the pesto up the pipe. You can use your mouth or a suitably sized syringe to do this.
  7. Stop when you have sucked up half of the liquid.
  8. Plunge the coil into the cold water bath for 3 minutes, holding the ends out of the water.
  9. Remove the pipe from the water.
  10. Serve your main ingredient, be it steak or otherwise and spoon some of the leftover pesto over the steak.
  11. Hold one end of the pipe over the platter and start blowing on the other end.
  12. As the pesto spaghetti emerges from the pipe, direct the front end of the pipe to place the spaghetti where you want it.
  13. Finish the garnish with a little extra cilantro and you're done.
  14. And there we have a succulent steak topped with 3 totally different textures of cilantro pesto. This quantity of pesto will garnish 2 steaks.

 

How to Make Fake Horseradish – Fake Prepared Horseradish Recipe

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How to Make Fake Horseradish - Fake Prepared Horseradish Recipe
Author: 
Recipe type: Sauce
Prep time: 
Total time: 
 
Prepared horseradish is pretty hard to find in some countries, and when you can find it, it's ridiculously expensive. This is largely due to the labor that goes into the cleaning and preparation before pickling. Today we're looking at a way to make fake horseradish that tastes just like the real thing, and apart from the difference in color, nobody will be able to tell the difference.
Ingredients
  • 500g Garden radish (regular radishes)
  • 200ml White wine vinegar
  • 2.5ml Salt
  • 1.25ml Citric acid
  • 45ml Wasabi powder
  • 50ml Sherry
Instructions
  1. Top and tail the radishes and cut them into quarters.
  2. Measure out the citric acid, salt, white wine vinegar, sherry and wasabi powder.
  3. Place all of the ingredients in your food processor and process until fine.
  4. Package the horseradish in suitable sterilized bottles and place in your refrigerator to mature for at least a week before consuming.

 

How to Make Mushroom Jerky – How to Make Mushroom Biltong – Vegan and Vegetarian Mushroom Jerky

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How to Make Mushroom Jerky - How to Make Mushroom Biltong - Vegan and Vegetarian Mushroom Jerky
Author: 
Recipe type: Mushroom / Jerky / Biltong
 
Mushroom jerky makes a great tasty snack, and works brilliantly chopped and sprinkled over salads and soups. With the exception of the drying time, mushroom jerky is quick and really simple to make.
Ingredients
  • 4 Large brown mushrooms (or Porcini)
  • 45ml Worcestershire sauce
  • 45ml Light soy sauce
  • 60ml Maple syrup (can substitute regular golden syrup)
  • 60ml Cider vinegar
  • 10ml Chilli powder
  • 2.5ml Smoked paprika
Instructions
  1. Combine the Worcestershire sauce, light soy sauce, maple syrup, cider vinegar, chilli powder and smoked paprika in a jug and stir this until well combined.
  2. You will need large brown mushrooms, or porcini mushrooms as the have a well defined, robust flavor.
  3. Cut the mushrooms into slices 12mm or a half inch thick.
  4. Place the mushroom slices in a large non-reactive pan and pour the marinade mixture over the mushrooms.
  5. Use a basting brush to pick up marinade from the pan and brush this over any spots you may have missed.
  6. Cover the pan with cling-wrap and place this in your refrigerator overnight.
  7. The following day, transfer the mushroom slices to a rack in another pan.
  8. Set the temperature of your oven to 50c or 122f and place the tray in the oven.
  9. Leave the oven door slightly open.
  10. It will take around 10 hours for the mushrooms to dry. You want to be pliable and chewy, not bone dry.
  11. And there we have it, a tasty, chewy wonderful batch of mushroom jerky.

 

How to Make Fake Roast Potatoes – The Quickest Roast Potatoes Ever!

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How to Make Fake Roast Potatoes - The Quickest Roast Potatoes Ever!
Author: 
Recipe type: Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
A few episodes back when we quick roasted a sugar chilli pork neck, I mentioned that I'd share the secret to quick roast, or fake roast potatoes. The question is why would you do this? Firtsly, when your main roast is big, you may not have space in the roasting pan for roast potatoes. Secondly, if your roasting time is shorter than normal, it is not practical to roast potatoes.... this solves the problem. Thirdly, some potatoes are just not meant for roasting, whether it be that they are glassy, or too wet. And finally, these potatoes are just simply awesome.
Ingredients
  • 8 x Medium potatoes (any variety)
  • 15ml Kosher or Himalayan rock salt
  • 15ml Dried garlic granules
  • 15ml Dried chilli flakes
  • Oil for frying
Instructions
  1. To start, peel and cut your potatoes into chunks. I've used medium size potatoes and cut them into quarters.
  2. Place the potatoes in a pot and add 15ml of kosher salt, 15ml of dried garlic granules, and 15ml of dried chilli flakes.
  3. Pour in enough boiling kettle water to cover the potatoes.
  4. Place the pot over high heat and boil the potatoes until very tender. This can take anything from 15 to 25 minutes.
  5. Test the tenderness with a toothpick. When the toothpick slides easily through past the center of a potato chunk you're ready.
  6. Place the lid on the pot slightly offset and pour off the liquid.
  7. Place the lid back on the pot and shake the potatoes back and forth in the pot to rough them up.
  8. From this point you can finish your potatoes off in 2 ways. If your doing a short roast, place the potatoes in your roasting tin with your main ingredient and roast in a preheated oven at 250c or 480f for 60 minutes until crisp and golden. You can see an example of this in our salt and vinegar roast potatoes video.
  9. For true fake roast potatoes, heat a half filled wok of oil to 180c or 350f.
  10. Carefully scoop the potatoes into the oil and allow them to fry for 15 to 20 minutes until super-crispy and golden. Give the potatoes a gentle stir just after adding them to the oil, to separate the pieces, then simply let them fry away, stirring gently every 5 minutes.
  11. And there it is... the most amazing fake roast potatoes with a super crispy outside and a beautifully smooth, soft and silky inside.
  12. All that remains is to serve.

 

Moroccan Style Potato Salad using Ras al Hanout – Creamy Middle Eastern Potato Salad

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Moroccan Style Potato Salad using Ras al Hanout - Creamy Middle Eastern Potato Salad
Author: 
Recipe type: Potatoes
Cuisine: Moroccan
 
A couple of episodes back I featured Moroccan chicken tagine using the signature Moroccan spice blend Ras al Hanout. Today we're using the same spice blend to make an amazing Moroccan flavored potato salad.
Ingredients
For the Ras al Hanout Spice Blend (Grind everything until fine in your spice grinder)
  • 7.5ml Ground cumin
  • 7.5ml Ground ginger
  • 7.5ml Turmeric
  • 7.5ml Salt
  • 6.25ml Ground cinnamon
  • 10ml Whole black peppercorns
  • 5ml Ground white pepper
  • 3.75ml Ground coriander seed
  • 7.5ml Chilli powder
  • 7.5ml Whole allspice berries
  • 3.75ml Ground nutmeg
  • 2.5ml Ground cloves
For the Recipe
  • 6 Medium potatoes (about 1kg)
  • Handful of garlic chives
  • 150g Caramel condensed milk
  • 150g Tangy mayonnaise
  • 150g Cultured sour cream
  • 1 Medium onion
  • Parsley to garnish
  • 45ml of the Ras al Hanout spice blend
  • 5ml Dried chilli flakes
  • Zest of 1 large lemon
  • 30ml Butter
Instructions
  1. Peel the potatoes and cut them into bite-size cubes.
  2. Place these in a medium size pot and pour in enough boiling kettle water to cover.
  3. Place the pot over high heat and cook the potatoes until tender. You can check the tenderness with a skewer.
  4. Drain the potatoes and put them aside.
  5. Dice the onion and chop the chives.
  6. Use your scale to weigh out the caramel condensed milk, mayonnaise and sour cream.
  7. Measure out the Ras al Hanout, dried chilli flakes and butter.
  8. Use the fine grated to grate the zest of one large lemon.
  9. Heat a pan over medium heat and add the butter.
  10. Once the butter is bubbling add the Ras al Hanout and chilli flakes. Stirfry this until very fragrant.... about 30 seconds.
  11. Add the lemon zest and stir this in.
  12. Pour in the caramel, mayonnaise and sour cream and stir this around until everything is well combined. This will take a minute or 2.
  13. Add the onions and chives and stir these in.
  14. Season the sauce with salt and cracked black pepper to taste.
  15. Pour the sauce into the potatoes and stir it in until everything is well coated.
  16. Cover and refrigerate until well chilled before serving.
  17. Serve garnished with a generous dose of fresh parsley and enjoy.

 

Carrot & Ginger Soup – The Perfect Soup for Winter or Summer.

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Carrot & Ginger Soup - The Perfect Soup for Winter or Summer.
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This soup is smooth, creamy and thick and can be served hot or cold. This makes it perfect for warming winter nights or cooling summer days.
Ingredients
  • 30g Coconut oil
  • 1 Large onion finely chopped
  • 10cm (4 inches) Ginger peeled and thinly sliced
  • 3 Cloves garlic, peeled and thinly sliced
  • 1kg Carrots, roughly chopped
  • 1lt (4 cups) Chicken stock (or vegetable stock if you're vegetarian or vegan)
  • 500ml (2 cups) Water
  • Sour cream and fresh dill to garnish
Instructions
  1. Finely chop the onion and thinly slice the garlic and fresh ginger.
  2. Roughly chop the carrots and measure out the chicken stock and coconut oil.
  3. Melt the coconut oil over medium high heat and add the onion, garlic and ginger. Reduce the heat to medium low and sauté the vegetables for 8 to 10 minutes until the onion is absolutely tender.
  4. Add the carrots, stock and 2 cups of water to the wok.
  5. Increase the heat to bring this to a boil, reduce the heat and simmer the mixture for 35 to 40 minutes until the carrot is absolutely tender.
  6. Turn off the gas, or remove the wok from the heat.
  7. Use your stick blender to machine the soup until it is very smooth. You can also do this in a stand blender, however you will need to cool the mixture substantially before doing this, and then reheat it after blending.
  8. Serve the soup hot or chilled topped with sour cream and sprigs of fresh dill.

 

How to Make TVP Vegetarian Burger Patties – Textured Vegetable Protein Burger Patties

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How to Make TVP Vegetarian Burger Patties - Textured Vegetable Protein Burger Patties
Author: 
Recipe type: Vegetarian / Vegan
Serves: 6
 
TVP or textured vegetable protein has become an important source of protein for vegetarians and vegans. It is also used in sausages and other meat products as a moisture retainer, as well as in powdered form in many breads. Today we're making TVP burger patties.
Ingredients
  • 2⅔ Cup TVP
  • 500ml Vegetable stock
  • 60ml Tomato sauce / ketchup
  • 20ml Marmite / Vegamite (Yeast extract spread)
  • 10ml Garlic granules
  • 10ml Chilli flakes
  • 30ml Light soy sauce
  • 10ml Salt
  • ½ Cup Strong white bread flour
Instructions
  1. Combine the tomato sauce, Marmite or Vegamite, garlic granules, chilli flakes, salt and light soy sauce with the vegetable stock.
  2. Pour the mixture into the TVP, stir to combine, cover the mixing bowl and allow this to stand for 30 minutes.
  3. After 30 minutes all of the liquid will have been completely absorbed by the TVP.
  4. Start adding the flour bit by bit, stirring it in thoroughly after each addition.
  5. Once all the flour is added you will notice that the TVP is quite sticky, and looks and behaves almost like real minced meat.
  6. Use your burger press to press out patties a half inch thick by 4 inches in diameter. You can also form the patties by hand but this will take far longer and is quite messy.
  7. Drop the patties onto squares of foil or baking parchment and transfer them to a platter.
  8. Cover the platter with cling-wrap and transfer this to your freezer.
  9. Once the patties are totally frozen, you can fry them over medium heat in a little butter for 4 to 5 minutes per side and they are nicely browned.
  10. Transfer the fried patties to buns and serve immediately.

 

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to:
Lengths
to: