garnish - Travels for Taste

Butternut Squash and Lentil Soup

March 14, 2015 by manjirichitnis 12 Comments

As spring begins to unfold and the weather changes to beautiful sunny days and chilly evenings, I like that we can still enjoy warming and wholesome soups. Butternut squash is so versatile and there are various ways to use it in soups, curries, salads, etc.

Soup and stews are a great meal option for so many reasons, here are my top 5 reasons why I enjoy cooking both:

Delicious, hearty and wholesome
Easy, fuss-free one-pot style cooking, saves time
Great for batch-cooking
Ideal for busy mid-week meals
Easy to please fussy eaters!
Just combine with bread, various toppings and add an extra dash of something special
Add lentils to bulk out soups and stews

This recipe is created by Chef Annie James at Sunrise of Tettenhall for Sunrise Senior Living who make sure that all of their recipes are nutritious and tasty, making them great for everyone, not just the elderly. Of the many recipe options, they sent me I choose to make this one because I simply adored red lentils as those who read my blog will know. The buttery aroma of onions sauteing which filled my kitchen was simply amazing and very satisfying. Needless to say, the soup went down and treat and even normally fussy hubster greedily licked his bowl clean – no better compliment than that folks isn’t it? I must admit I couldn’t resist adding a bit of my own personal finishing touches as my palate is so used to all the spicy and tangy little add-on’s that I normally use 😉

Butternut Squash and Red Lentil Soup

Chef Annie James at Sunrise of Tettenhall for Sunrise Senior Living

Hearty and delicious Butternut squash soup with added protien and taste with quick cooking red lentils

5 from 2 votes

Print Recipe

Prep Time 10 mins

Cook Time 25 mins

Course Soup

Cuisine Fusion

Servings 4 people

Equipment

Saucepan

Ingredients

400 ml vegetable stock
150 gms Butternut Squash – peeled and diced into bite-sized bits
60 gms Dried red lentil i.e. masoor dal – split without skin
3 Carrots – peeled and diced into small bits
2 Red onion – peeled and chopped fine
12 gms Unsalted butter
Sea salt with a hint of garlic
Freshly cracked black pepper
A small quantity of fresh coriander to garnish

Instructions

In a large saucepan or stockpot melt the butter on a medium flame
Sauté’ the finely chopped onions in the butter for just under 4- 5 minutes till they turn a beautiful golden-brown colour and reduce
Then add in the chopped carrots, squash, and sauté’ for a further 2- 3 minutes.
Now stir in the vegetable stock and the red lentils
Reduce to a low flame and let the soup simmer gently
Cook until the vegetables and lentils are tender
Allow the soup to cool down to room temperature, then using a hand blender puree’ until smooth, or as I did, give it a whizz in your food processor
Season with sea salt with garlic or plain sea salt and add a generous sprinkling of freshly cracked black pepper
Garnish with just a small amount of finely chopped fresh coriander
Serve hot ideally with a slice of warm crusty bread with a dollop of butter. If your conscience allows it stir in a small amount of fresh cream into the soup or smother your crusty bread with some freshly made garlic butter

Keyword Butternut Squash Soup

Looking for easy to make, delicious Soup and Stew* recipes? Why not browse through some of my easy to follow recipes:*

*With thanks to Sunrise Senior Living and the PR team for reimbursing the expense for ingredients. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.

Festive Hot Chocolate Vodka Martini with chilli Cocktail Recipe

November 23, 2014 by manjirichitnis 5 Comments

A girl needs a good Martini at times and I like mine with Vodka rather than the classic gin, although there are times I would be found sipping on a Gin based Martini too. My recipe for Festive Hot Chocolate Vodka Martini with chilli, is sure to be an instant hit at your cocktail parties and your friends and family are going to beg for more so stock up on the ingredients and learn to shake that cocktail with some style aka Tom cruise from the flick Cocktail!

House of Fraser sent me a very elegant set of 4 Pied e Terre Martini glasses with REAL GOLD spiral detailing ,yes you heard that right , for review , so a Chocolate Martini was in order.I do have a large bottle of Smirnoff Vodka Martini but this Martini recipe had to be special and befitting these rather special martini glasses.

Hubby was equally excited to contribute towards this fab Martini evening I planned for a lazy Sunday with some friends, so when I sent him out to buy Vanilla flavoured Vodka he came back with a beautiful bottle of M&S ”HOT” Chocolate Vodka with chocolate flavouring and a hint of chilli for warmth – Perfect!

It’s often by such happy coincidences that something really fabulous can be conjured. I have been using rather sparingly the Baileys Chocolate Luxe Limited Edition Creamy Irish liqueur which I purchased at the Chocolate Festival in April this year.And just like an opportunity to experiment with the liqueur has presented itself – aha!

So folks before I share the recipe for my Festive Hot Chocolate Vodka Martini with chilli served in the Pied e Terre Martini glasses with REAL GOLD sprial detailing, let me bestow upon you – my unsuspecting readers my newfound knowledge about chocolate liqueurs acquired after spending a few hours browsing the net and harassing several people including a very sweet gentleman who makes a living mixing drinks.This will ensure that you do not endure the angst that poor hubster and I experienced, as we searched high and low for Crème de cacao before realising that a creamy chocolate liqueur can be used instead and gives a creamy consistency to the martini which the Crème de cacao does not. Crème de cacao was not to be found on supermarket shelves and believe you me, we went into most of the big ones, they are available to buy online though – but that for me amounts to hassle and a longer wait than just grabbing whats on the shelves ,right ?

Since Crème de cacao can be replaced by the chocolate liqueur and I had the Baileys Chocolate Luxe Limited Edition Creamy Irish liqueur , I was quite relieved. Or else I would have had to either order the Crème de cacao online or spend ££ on Godiva’s Chocolate liqueur which does sound so very sinfully delicious ummm

A bit about the Pied e Terre Martini glasses with REAL GOLD spiral detailing – these sophisticated glasses are available to buy from House of Fraser and are rather reasonably priced at £30 for a set of 4, they surely make for a fabulous gift idea for the festive season or any special anniversary or birthday or simply to spoil a martini lover.

Festive Hot Chocolate Vodka Martini with chilli recipe

Makes: 2 cocktails

Ingredients:

75 ml ( 1 peg measure of 60 ml + 1 /2 of a small peg measure of 30ml ) OR 2 and 1/2 ounces of Baileys Chocolate Irish Cream Liqueur
2 peg measure which is 120ml OR 4 ounces of M&S ”HOT” Chocolate Vodka with chocolate flavouring and a hint of chilli
Powdered Lindt Chilli chocolate for rimming
Shavings of Lindt Chilli chocolate for garnishing
Ice
Cocktail shaker

1 ounce = 29.5 ml approx half a peg . 1 peg = 60 ml

Method:

Wash , wipe dry the Martini glasses and place them face down on a kitchen roll with the powdered Lindt Chilli chocolate to line the rim of the glass.
Place these lined rim glasses to chill in the freezer.

Pour all the ingredients into a cocktail shaker with the ice cubes.
Shake vigorously.
Strain into chilled martini glasses lined with Hershey’s chocolate syrup
Garnish with Shavings of Lindt Chilli chocolate to get the extra chilli kick going

Enjoy with friends and family for a fabulous festive feast guaranteed to satisfy ANY chocolatey cravings !

*With thanks to House of Fraser for a complimentary set of 4 Pied e Terre Martini glasses with REAL GOLD spiral detailing. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.

*Recipe inspiration from Cocktail expert Colleen Graham’s recipe and Murrye Bernard’s recipe.

Smoked Spanish Peppers and Zingy Mushrooms in a creamy sauce

June 24, 2014 by manjirichitnis 12 Comments

My love for using smoked sweet red peppers is taking over my recipes for now , I made these zingy mushrooms for a friend who popped in for brunch about 2 months ago but I have been very lazy and this recipe is finally seeing daylight. I guess the electric atmosphere of the yellow jersey clad stadium full of Brazil fans and the super tight match going on with Camroon is giving me a much needed rush of happy hormones ,add to that the frenzy of the Wimbledon matches , the air in Wimbledon is heavy with anticipation, huge posters , fluorescent tennis ball props in all windows , the traditional colours of the Wimbledon ribbons and balloons galore, the bus service from the station to the venue with hyperexcited people , everything is screaming tennis here!

Lamuyo Peppers are great for roasting as they are bigger and sweeter than their cousins the hot variety. They are juicy and crunchy and go well with garlic,basil,oregano,taste fab with cheese , think stuffed peppers grilled , just perfect for summer !

The recipe was given to me by P aunty , shes a fab cook as I have mentioned in my past posts too and her recipes are innovative, delicious and easy to make, I love pestering her to keep sending me more recipes everytime we talk 😉 .So I decided to amp up this recipe with some madness my style and use up the handsome red pepper staring at me from my fridge 😉

Ingredients:

1 large pack Chestnut Mushrooms sliced
1 large red Lamuyo sweet pepper
8 cloves Garlic- bash and chop fine
1/2 red onionchopped very fine
2 chillies- (more or less acc to your taste) – chop fine
3 heaped tbs flavoured soft cheese, I love using the herby Philadelphia
2 tbsp Olive Oil
Sea Salt to taste
Parsley- a handful -chopped finely

Method:

Roast the pepper on gas flame till the skin chars and begins to peel off, I use tongs to hold it by the stem so it can char even at the top.
While the pepper cools just enough to allow you to peel and reveal the smoked juicy flesh, you can use the time to wash and slice the chestnut mushrooms
While taking off the charred skin off the smoked pepper remember to place a dish below as it will release lots of juice which we don’t want to loose as it is one powerhouse of smoky peppery sweet flavour!
Heat oil in a sauce pan and saute the garlic till it turns brown and the familiar aroma of fabulous garlic begins to waft and assault your nostrils.
Then add the very finely chopped red onion and cook on a low flame stirring regularly till the onion is thoroughly crispy and reduces in quantity, do not let it burn.
Then toss in the mushrooms and the chopped smoked pepper and cook for about 2 minutes on a low flame ,stirring and making sure it does not stick to the pan or overcook
Then add the soft cheese ,sea salt and finely chopped parsley,mix well and cook with lid for about 1 to 1 1/2 minute.
Serve with garlic bread smothered in butter – eat guilt free;)

What I love about this dish , its creamy , its a bit sweet a bit more zingy and has an underlying deep smoked flavour that is robust without being overpowering ,I’d say its a new comfort food for me , what with all the moorish soft cheese in there!

Egg Curry/Anda Curry/अण्डा कारी from my college days

October 13, 2013 by manjirichitnis 2 Comments

Egg curry and soft paav or square buns are the most common hostel food that one can make with a saucepan, some eggs and a few basic ingredients. It is hugely popular as a filling, tasty curry and there are as many variations as the imagination, one’s budget and availability of ingredients on a particular day will allow 🙂

This version is what I always make and is sort of derivative of what would be made in the North of India. I sometimes like to make it into a coastal flavoured one by adding freshly grated coconut but that’s only if I want to make it posh but that’s very, very rare. After all, this is a quick, save the evening sort of curry!

It’s National Curry Week and it’s wonderful to see how Britain has embraced an Indian food habit and made it, its own over the years, spinning off British Indian versions of popular Indian home-cooked curries.

I wanted to start off my posts for National Curry Week, with this one because of how easy it is to make and a great recipe for students everywhere 🙂

Serves:2

Total Preparation Time:20 Minutes

Ingredients:

4 eggs and use the same proportion of 2 eggs per person to scale up (for very hungry fells the more the merrier 😉
2 medium-sized red onion finely chopped
2 medium-sized tomatoes
2 tsp red chilli powder
2 tsp turmeric
1 heaped tsp garam masala
1 heaped tsp cumin powder
1 heaped tsp coriander powder
2 green chillies
1 tsp ginger paste
fresh coriander to garnish
1 clove of garlic finely chopped
a pinch of asafoetida
salt to taste
2 tbsp olive oil – it’s easier on my conscience , use any oil or butter or ghee in dire straits!

Method:

Boil the eggs in an open saucepan and leave aside to cool
Roast the chopped red onion on a saucepan and spritz it in the mixer with the chopped tomatoes and green chillies. (If you want a coastal touch add 2 tbsp of freshly grated coconut in this mixture and puree it together, ensure to use at least 3 finely chopped garlic in the pan as they set off the taste of fresh coconut beautifully)
In a saucepan heat the oil and add a pinch of asafoetida, then add the chopped garlic and roast till it’s a light brown, then add the ginger paste, turmeric, red chilli powder,garam masala, coriander and cumin powders.
Stir in the onion and tomato puree.
Cook on a low flame for 2 minutes.
Then add some water to make a gravy-like consistency and ad the boiled, peeled eggs after cutting them in half, add salt and cook for a further 5 – 6 minutes.
Serve with hot chapatis/naan bread,paav, soft fresh wholemeal bread or with steaming hot boiled white rice – to make the rice taste heavenly drop a blob of butter, the steam trapped in the grains of rice will melt the butter into a golden pool of gooey goodness – pour the egg curry into this and enjoy the best and simple pleasures of curry!

Looking for a Curry Recipe? You might also like:

While we are talking things curry, do also check out this interesting Mapo Tofu curry from one of my favourite blogs 🙂

Egg-citing egg recipes to inspire you!

Angel Hair Pasta and Prawns in Thai Red Curry and white wine sauce

August 29, 2012 by manjirichitnis 6 Comments

I loved the name of this recipe by Chef Delia and hubby was also so excited about eating that we went to supermarket that she endorses and got us some really nice White Cooking wine and vermicelli pasta which I used as ”Angel Hair”. The other thing about this recipe that I found appealing was that it was easy to make, serves 2 as a main meal if prepared with suggested quantities and is a really satisfying dish to both cook and eat!

Why is it called Angel Hair ? Capellini Pasta literally means Angel Hair – because this pasta is the finest, thinnest… and when boiled it opens up and is so delicate , almost like how an Angel’s hair would be! Since it is a very light pasta it pairs well with sea food and is sold in nest like shapes that open up into silky strands on boiling …ummm perfect !

Ok my cheat sheet for this recipe , I used Thai red curry paste from a bottle but you can make your own too.As with other types of pasta, it is generally cooked until it is al dente, or firm to the teeth.

I love this angel hair pasta as it cooks really fast and the sauces are taken up so well by the strands.

Serves:2

Marination Time: 4 hours Preparation Time: 15 Minutes Cooking Time:25 Minutes

Ingredients:

175gm Angel Hair Pasta.
2 packets of prawns.
2 tablespoons light olive oil.
4 large tablespoons Thai Red Curry Past.
4- 5 large garlic cloves skinned and very finely sliced.I love the skins so I kept them, they add a diferent twist and crackle that I cannot resist!,
2 large tomatoes skinned,de-seeded and chopped.This was the first time in my life I skinned tomatoes and must say it was fun 🙂
Grated zest and juice of 1 lime
200ml dry white wine
For the garnish – 3 tablespoons fresh coriander finely chopped,fresh lime thinly sliced.

Method:

Marinate the deveined prawns in the Thai Red Curry Paste and set aside for as long as you can before cooking the meal, as suggested by Delia for 4 hours in a fridge is ideal.
To start with the sauce ,add oil in a pan and the chopped garlic, fry till i is a beautiful golden brown and the kitchen starts to give away a delicious aroma that tantalises your senses…ummm , then go in the pan the lime zest and juice , the tomatoes and wine and on a high heat cook and eventually reduce for about 8 minutes.
Now add the prawns and mix well on a high heat, then reduce to a low flame and let this bubble again for 3- 5 minutes.
Turn off the heat once prawns are well cooked and cover and keep warm till the pasta is done as we have to be ready to serve this immediately when the pasta is ready , being thin it does not stay very easy to scoop out and handle once boiled.
In a large vessel boil water with salt and cook the pasta , it is done in 3 minutes precisely.
In bowls ready for serving spoon out the pasta ,whatever water comes with it , wil be soaked up by the pasta and the sauce.
Serve the prawns in the Thai red curry paste and white wine sauce on top of the Angel Hair Pasta.
In one word – Perfect !

Finito;)

Now for some pics- hover over each pic for a description, pics are followed by credits to the sites which inspired this blog post,Cheers Folks and do drop me a line if you liked this recipe and made it for your family 🙂

And last but not the least my sweetheart, my patient hubby for buying me the ingredients and for being my time keeper for this dish, I am eternally in love with you …..

Ressurecting LEFTOVERS ! A quick recipe for Phodnichi Khichadi

June 13, 2012 by manjirichitnis 2 Comments

Heya all ye blog readers, followers or mere net trawler’s!

I have a simple yet effective way of resurrecting plain white boiled/steamed rice and conjuring up a tasty spicy dish to allow for a guilt free ,time-saving recipe which will not only help you NOT die of guilt for throwing away rice that’s perfectly OK but just stale and also having the pleasure of cooking an easy peasy meal all on your own. Of course it’s NOT my own recipe but a hand me down from my mother! GAAH and YOU actually thought I was that creative …giggles to herself and continues typing …

Well you need, yes! Of course my dear genius some leftover white plain cooked rice.

Depending on bow much rice you have say roughly a medium sized soup bowl for example, you will need:

1.2 tablespoons oil

2.2 cloves of garlic with skin

3.1 medium sized red onion finely chopped and I mean FINELY !hehehe I like trying to sound very professional, am just joking here, chop it how you will!

4.few fresh green lovely curry leaves.

5.Turmeric Powder

6. Salt to taste

7.Chilli Powder

8.Pinch of Asafoetida

9. A pinch of each Jeera (Cumin seeds) & Mohri (Mustard Seeds)

10. A tiny squeeze of lime

11. Some finely chopped freshly coriander for garnish

12. One or two green chillies chopped

Ok now heat the oil in a pan , add the Hing (Asafoetida powder) , add the Mustard seeds and Cumin seeds and wait for the mustard seeds to crackle in the hot oil, then add the garlic finely chopped with the skin and let it turn brown and crisp , believe me,it adds a power packed punch to the flavour of the rice,then add some green chillies chopped to a size that you can pick them out if you don’t want to set your tongue on fire ! Then,in go the curry leaves and the chopped red onion,after the onions are nicely tossed and turned in the oil to give them just the soft and crunchy texture you need,toss in the rice and slightly turn it with your hand before you do to prevent it from sticking , it should open up so that the flavours of the tadka (seasoning ) touch EACH grain and coat it with their heavenly goodness !

Then add the turmeic powder, red chilli powder and mix well, cover the vessel and cook on a very low flame so as to prevent the rice from sticking to the pan at the bottom. Steam for some time and open the lid,squeeze a generous bit of lime on this dish and garnish with fresh coriander, you can even add a few bits of chopped fresh tomato of you like.

Serve HOT with any curry or ”leftover” dal reheated.

I LOVE eating this plain with a big dollop of curd or plain yogurt too !

See told you it was easy peasy !

Butternut Squash and Lentil Soup