Today's crawl getted us a foodblog on euro-caribbean cuisine
This sounds just what the doc ordered on a chilly day, my only concern is that with the addition of the tamarind it might taste more like rasam than soup. What's wrong with that? rasam is a kind of soup, isn't it? Well, yes and no. I do love my rasam but I want my soups to taste like soups (to be accompanied by bread not rice and curd). Any way, will definitely try this one.
Carrot Soup with Tamarind and Coriander Pesto Bread
May 4th, 2008 by Margot
1½ kg young carrots (chopped coarsely)
2½ liter hot water
4 vegetable cubes (10g each)
1 tbs tamarind pulp (plain sour tamarind, not sweet variety) or a little bit of lemon juice
1 cup single cream
black peppercorns
8-10 white bread slices
½ jar coriander pesto
Place carrots, water, cubes and tamarind in a large pot and cook covered for about 45 minutes.
In meantime prepare coriander pesto bread.
Spread coriander pesto over bread slices, place them on baking tray and grill till bread is crisp, remove from the stove and keep aside.
Using hand blender process the soup till smooth and cook couple more minutes.
Stir in cream, season with freshly ground pepper and serve to the plates.
Serve with coriander pesto bread.
Serve 4-5 people.
Now, what is coriander pesto? Well here is one way to make it. I guess one can be as inventive as one wants with pesto as long as one has the following four ingredients: leafy herb, garlic, olive oil and some suitable nut for the base. This one adds lemon and ginger. We have often tried one with mint and walnut (basil isn't always easily available and pine nuts almost impossible to find in the South of India) and it tastes yum too. Don't forget the cheese, parmesan of course. But again difficult to find in India, so, I have often used hard, sharp cheddar instead.
This blog has some very interesting lunchboxes as well, inspired by japanese bento boxes. I love the ones with moulded boiled eggs. I searched for egg moulds on the web as I have definitely not seen them before. Apparantly these are definitely of bento (Japanese) origin, I found a photo of these and a tutorial.
Should definitely try to see if I can get them when I go to Japan (hopefully in September this year)
This sounds just what the doc ordered on a chilly day, my only concern is that with the addition of the tamarind it might taste more like rasam than soup. What's wrong with that? rasam is a kind of soup, isn't it? Well, yes and no. I do love my rasam but I want my soups to taste like soups (to be accompanied by bread not rice and curd). Any way, will definitely try this one.
Carrot Soup with Tamarind and Coriander Pesto Bread
May 4th, 2008 by Margot
1½ kg young carrots (chopped coarsely)
2½ liter hot water
4 vegetable cubes (10g each)
1 tbs tamarind pulp (plain sour tamarind, not sweet variety) or a little bit of lemon juice
1 cup single cream
black peppercorns
8-10 white bread slices
½ jar coriander pesto
Place carrots, water, cubes and tamarind in a large pot and cook covered for about 45 minutes.
In meantime prepare coriander pesto bread.
Spread coriander pesto over bread slices, place them on baking tray and grill till bread is crisp, remove from the stove and keep aside.
Using hand blender process the soup till smooth and cook couple more minutes.
Stir in cream, season with freshly ground pepper and serve to the plates.
Serve with coriander pesto bread.
Serve 4-5 people.
Now, what is coriander pesto? Well here is one way to make it. I guess one can be as inventive as one wants with pesto as long as one has the following four ingredients: leafy herb, garlic, olive oil and some suitable nut for the base. This one adds lemon and ginger. We have often tried one with mint and walnut (basil isn't always easily available and pine nuts almost impossible to find in the South of India) and it tastes yum too. Don't forget the cheese, parmesan of course. But again difficult to find in India, so, I have often used hard, sharp cheddar instead.
This blog has some very interesting lunchboxes as well, inspired by japanese bento boxes. I love the ones with moulded boiled eggs. I searched for egg moulds on the web as I have definitely not seen them before. Apparantly these are definitely of bento (Japanese) origin, I found a photo of these and a tutorial.
Should definitely try to see if I can get them when I go to Japan (hopefully in September this year)
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