Spiced Vegan Lentil Soup

Prep time:  10 mins Cook time:  45 mins Total time:  55 mins
Serves: 4 servings


INGREDIENTS

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 2 teaspoon curry powder
• ½ teaspoon dried thyme
• 800g can of diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth/ Chicken Stock
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 cup chopped fresh Bak Choy or Spinach
• 1 cup of Cabbage

INSTRUCTIONS

• Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
• Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
• Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
• Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
• Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.

I tweak a couple of things in the ingredients. :)

Recipe is taken from: http://cookieandkate.com/2015/vegan-lentil-soup-recipe/

Caramel Sponge Cake

Cake

8 oz soft brown sugar
8 oz self raising flour
2 tsp baking powder
8 oz butter
4 Med eggs
4 tbsp milk
1 tsp vanilla essence

Fudge icing

Melt together:
4 oz butter
4 oz light brown sugar
200g condensed milk
2 level tbsp syrup

Boil for 2.5 minutes. Take off heat. Beat in 1/2 tsp vanilla essence.Keep beating till cooler/glossy. Top with grated chocolate/ flakes.

Roast Chicken Stuffed with Grapes and Almond

Ingredients:

- 1.8kg fresh chicken
- Drizzle of olive oil
- Sprinkling of salt and pepper

Stuffing:

- 3 tbs butter
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 3 rashers beef bacon, diced
- 1/2 cup bread crumbs
- 1/4 cup chopped flat-leaf parsley
- 2 tbs tarragon
1/2 cup seedless grapes, halved
- Slivered almonds, toasted
- Salt and pepper to taste

Gravy

- 1/4 flour
-1/4 cup white wine
- 2 cups canned chicken stock
- 1/2 cup seedless grapes, halved
- Salt and pepper to taste

1. Wash chicken and pat dry. Pre- heat oven to 190C
2. To make stuffing, heat butter and stir fry onion, garlic and beef bacon gently till onion is softened. Add breadcrumbs and mix well. Remove from fire and stir in the rest of the stuffing ingredients. Add salt and pepper to taste.
3. Spoon stuffing into cavity of chicken. Secure cavity with a small skewer. Tie drumsticks together so that the chicken will roast more evenly. Rub the whole chicken with olive oil, salt and pepper. Place on roasting pan, breast side up- you can line the base of roasting pan with onion slices and/or leeks to act as a 'rack' for the roast. Cover breast area with foil so that it won't burn. 
4. Roast for 1 1/4hours to 1/1/2 hours, basting every 20 mins or so. Remove foil for 20 mins before end of roasting, To test if chicken is done, pierce the thickest part of the thigh with a think skewer-if juices run clear, it is cooked. 
5. Remove chicken from pan and allow to stand covered for 10 mins.
6. To make gravy, drain all but 1 tbs of fat from the roasting pan. Place pan over a low fire. When juices begin to sizzle add flour to make a smooth paste. Stir till paste browns, then add wine and stock. Mix well till sauce comes to a boil. Add grapes and simmer for 5 mins. Season to taste with salt and pepper.
7. Slice chicken and place on a bed of salad leaves and grapes with grape almond stuffing and gravy on the side.

* I triple the recipes for the chicken.