Roasted cauliflower and garlic soup

  • Servings: 3
  • Difficulty: Easy
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Ingredients

  • 1 medium head cauliflower, washed and cut into 2cms thick florets
  • 1 head garlic, crushed with skin on
  • 1 tspn coriander powder
  • 1/2 tspn cumin power
  • 1/2 tspn turmeric
  • 1/2 tspn salt
  • 1 green chilli, chopped (optional)
  • zest of 1 large lemon
  • 2 tbspn olive oil
  • 5 cups veggie broth
  • Chopped fresh herbs for garnish, I used mint and coriander
  • 1/2 cup cooked barley (optional)

Method

  1. Pre-heat regular oven to 200C
  2. Mix all dry spices, lemon zest and add olive oil, combine and set aside
  3. Add cauliflower florets and garlic to a mixing bowl, pour over the spice mix and combine thoroughly.
  4. Spread out florets on a baking tray lined to baking paper. Roast for 25-35mins till the edges of the florets are a bit charred.
  5. Remove tray from oven and let cool.
  6. Peel the garlic. Blend the cauliflower, garlic and broth in batches and add to a pot.
  7. Add the cooked barley if using and heat through.
  8. Ladle into bowls, garnish with fresh herbs and serve immediately

Vietnamese Recipes

During my 10day stop in Ho Chi Minh, I stayed at the Ngoc Thao Guesthouse in the backpacker area. The owners and everyone who worked there were very friendly and helpful with whatever we needed. They offered to prepare a typical Vietnamese meal for us where we would get to go shopping with them to the local food market, help them cook and then finally eat with them. The other time, one of the girls who works there, Tran, took me for breakfast to her favourite place which is actually a few tables set up in somebody’s house. Let me tell you, it was best Mi Quang I’ve had (see featured image of this post). I hope I can treat her to breakfast someday!

Back to recipes, there will be 3.

Sauteed Morning Glory – This one is dead easy but we really enjoyed it and decided to put it up lest I forget by the time my travels are over.

Braised chicken with ginger – This one was everyone’s favourite

Sour Fish soup – a light soup for those hot summer days

Happy cooking!

Sour Fish Soup

  • Servings: 2
  • Difficulty: Medium
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Ingredients

  • 4 – 5 Tamarind Pieces
  • 2 Okras
  • 10cm Taro Stem (can use Pak Choy as a substitute)
  • handful of fresh cilantro
  • handful of Buffalo Spinach
  • 1 Tomato
  • 2 Slices of Pineapple
  • 2 Cloves Garlic
  • Cooking Oil
  • 1 Slice of Mackerel
  • 3 Teaspoons of Sugar
  • 1 Tablespoon of Fish Sauce
  • 3 Teaspoons of Chicken Powder/Stock

Method

  1. Mix tamarind and 50ml of warm water together to make tamarind juice
  2. Cut okra, taro stem, cilantro and buffalo spinach into 0.5cm pieces and set aside
  3. Cut tomato and pineapple into quarters and set aside
  4. Dice garlic as small as you can
  5. Add cooking oil and garlic into a pan and saute until garlic is golden brown. Remove from pan and set aside
  6. Add 400ml of water into a medium sized pot. Add in pineapple and tomato until the smell of pineapple is strong
  7. Add in fish and bring to the boil for 5 minutes. Remove fish and set aside.
  8. Add in 1 – 2 tablespoons of the tamarind juice into pot depending on the taste you want. Also add in sugar, fish sauce and chicken powder bring to the boil for 10 minutes
  9. Add in okra and taro stems bring to the boil for 5 minutes
  10. Remove from heat and add buffalo spinach, cilantro and garlic for garnish
  11. Serve warm with rice.

Chicken and Veg Stew

  • Servings: 3
  • Difficulty: Easy
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Ingredients

  • 300gms diced chicken breast
  • 2 medium carrots, peeled and sliced
  • 300gms chestnut mushrooms
  • 1 large potato, diced
  • 1 medium zuchini
  • 8-10 pepper corns
  • 2 bay leaves
  • 2 tbspn tomato paste
  • 2 cubes chicken stock
  • 2 tbpsn heaped flour
  • 2 tbpsn oil
  • Salt and pepper to taste

Directions

  1. Add stock cubes to 1ltr of hot water, add tomato paste, stir and keep aside.
  2. Heat oil in a pot. Make roux by adding flour and stirring continuously till flour is cooked. 5-7mins.
  3. Add stock, 1/2 cup at a time, and stir till smooth and there are no lumps. Repeat 4-5times. Then add remaining stock.
  4. Add peppercorns and bay leaves.
  5. Add carrots, mushrooms and zuchini and cook on medium heat for 30minutes.
  6. Add chicken breast and diced potatoes and cook till meat and veggies are cooked.
  7. Adjust seasoning and serve hot.

Potato and Leek Soup

This is a very easy recipe with a delicious end result. Perfect for a mid week meal on a cold cold day!

  • Servings: 3
  • Difficulty: Easy
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Ingredients

  • 1 large leek (dark green part removed), cut into half and then sliced.
  • 750gms potatoes, peeled and diced
  • 1/2 large onion, chopped
  • 100gms crème fraiche
  • 1.5 cubes of chicken stock
  • Salt and pepper to taste
  • 1 tbspn butter
  • 1 tspn oil

Directions

  1. Heat oil and butter in a pot.
  2. When heated, add leek, potatoes and onion. Fry for 10 minutes on medium heat. Add black pepper.
  3. Add stock to 500ml of hot water and add to the pot of veggies. Cook till potatoes are cooked, another 15-20mins.
  4. When veggies are cooked, blend till smooth, in batches if needed.
  5. Add blended soup back to the pot, adjust seasoning, add more water if needed.
  6. Whisk the crème fraiche with some soup in a separate bowl. Add to the soup, 2tbspn at a time, tasting all the time to ensure the right amount of creaminess.
  7. Heat through. Enjoy with warm crusty bread.

Roasted Sweet Potato and Carrot Soup

A delicious soul-warming soup for those cold days!

  • Servings: 6
  • Difficulty: Easy
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Ingredients

  • 2 large sweet potatoes, cut into chunks
  • 3 medium carrots, cut into chunks
  • 6 cloves garlic (3 if you don’t like you soup very garlicky), skin on
  • 2 small onions, quartered
  • 2.5tspn ground cumin
  • 2tspn paprika
  • 1/2tspn turmeric
  • 3tbspn olive oil
  • 2cubes veg stock, dissolved in 1litre of water
  • salt, to taste
  • Greek yoghurt and chives (for garnish)

Directions

  1. Preheat oven to 180degrees C
  2. Mix all the veggies with the spices and the oil and place on a baking tray lined with greaseproof paper
  3. sweet potatoes roast
  4. Bake for an hour till veggies are soft.
  5. Peel the skin off the garlic.
  6. Blend veggies in batches, thinning with the veg stock as needed, transfer to a heated pot to keep the soup warm. Adjust seasoning.
  7. Transfer to bowls, garnish with Greek yoghurt and chives and enjoy!