Posts Tagged ‘curry’


Lovely visitors

Wednesday, March 11th, 2009

A while ago my sister and her boyfriend came over for a visit. We had lunch and then cupcakes and had a really nice time. We played some Donkey Konga on my old friend the Gamecube and as always I kicked ass.


For lunch we had Jamaican Tempeh Patties but with extra curry (always a bit extra!) marinated beans and mushrooms, a green salad, cilantro yoghurtand olives. It was all good! You can see my sister, and her boyfriends arm!

Carrot cake cupcakes

And afterwards we had tea in the livingroom, and these delicious cupcakes. They’re carrot cake cupcakes (no raisins, yuck!) w. pecans and walnuts and topped with cream cheese frosting and some lemon zest. So pretty! And so tasty! Se my cupcake liners? They have cherries on them, so cute.


‘Instead of sunshine’ soup to cure autumnal depressions!

Tuesday, September 25th, 2007

I’ve been trying my best to not give up on summer but I’ve had to let it go now. The mornings are cold now and the room is completely dark when I get up to go to work in the morning. The trees are shifting colours to yellow, red and brown. It’s beautiful but also depressing. I have SAD and this is the time of the year when I can feel it kicking in. There are a few things that really help me when it comes to SAD; Arctic root, exercise and good food. I might be just imagining the food helping, but there’s something so fulfilling and comforting about hot food, soups and stews.

When we had friends over for dinner and gaming (I have a wii now!) on Saturday night I made a nice hearty soup and served it with some bread and a salad. I got a big pot out and filled it almost full. Everyone loved the soup, and really, what’s not to love about a nice hot soup, chock full with vegetables, lentils and curry? Eat it on one of those horrible days when the sun refuses to show and you’re feeling depressed and panicky.

corny muffin and curry soup

Instead of sunshine soup: Serves 6-8

  • 3 tbsp curry powder
  • 3 tbsp canola oil
  • 2 onions
  • 3 big cloves garlic
  • 1 red chilli
  • 3 medium carrots
  • Half a celeriac
  • 1 large parsnip
  • 1 celery stick
  • 1/2 medium leek
  • 2 red bell pepppers
  • 2,5 dl (1 cup) red lentils
  • 2 liters (8 1/3 cups) water + 4 stock cubes (or the same amount of stock)
  • 2 bay leaves
  • Salt and pepper

In a LARGE pot, combine canola oil with curry. Chop your onions and garlic and add it to the curry. Curry releases most of it’s aromatic flavour when heated in a little oil. While the onions are sautéeing at medium heat, finely chop your chilli. Add to the onions and let cook for a few minutes. Meanwhile, peel and cube your carrots, celeriac and parsnip into 1 cm/half inch cubes. Add to the pot and stir. Chop the rest of you veggies finely and add to the pot. Sauté for a few minutes and then add your lentils, water and stock cubes (or ready made stock) and 2 bay leaves. Let soup cook for atleast 20 minutes, but a longer cooking time makes for a nicer heartier soup (I let mine cook for over an hour while I prepared other food). Salt and pepper to taste. Remove bay leaves before serving.

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