Wednesday, 7 April 2010

chickpea and carrot soup, cauli and pot soup

potatoe and cauli bake with white cheese sauce.

8 x small to medium potatoes (washed and cleaned with skins on)
1 x small to medium cauliflower (washed and cleaned)
2 x medium onions (sliced)

1 tbsp oil

2 oz (50 g) of butter
1/2 pt milk
2 oz (50 g) of cheese
1/2 tsp of salt
pinch of pepper

make a roux and add milk to get a white sauce and add grated cheese to get a cheesy sauce.

par boil the potatoes and cauliflower in salty water (not too salty though). In the mean time fry the onions to translucent (not too soft).
cut potatoes in chunks and put on the base of your baking dish and put butter in and stir the potatoes in to allow the potatoes to be coated by the butter and season to taste. put the dish in the oven (180 C) and cook for 7 - 8 minutes. take the dish out add fried onions to the potatoes. Add the layer of the cauliflower to the dish and add cheese sauce to the dish, sprinkle little left over cheese on top and put in the middle of the over for another 12 minutes or till the cheese has turned golden brown.\

chick pea and carrot soup

2 x medium onion sliced
1 x clove of garlic (whole)
3 x tomatoes chopped
1 tsp cumin seed
1 tsp salt
1/2 tsp pepper
2 tbsp oil

roast the cumin seeds and add oil followed by onions, clove of garlic and bring onions to translucent state, add tomatoes cook long enough to get a nice paste and colour.

Main ingredients
2 x medium carrots diced
450 g of chick peas
1 x small savoy cabbage

add carrots in the base cook for 3 minutes stirring gently, add chick peas to the dish, cook for another 3 minutes gently stirring. Add 2 litres of vegetable stock to the dish, bring to boil and leave it to simmer for 30 minutes and add finely chopped cabbage to the dish and simmer for another 20 minutes.

Season to your taste.

Enjoy a delicious poor man's soup!