To make this soup vegetarian, substitute 2.5 teaspoons of olive oil or soy-based vegetable “bacon” bits for the bacon (heat oil before adding onion and herbs) and use vegetable instead of chicken broth.
3 slices bacon, diced
1 onion, peeled and chopped
1.5 tsps dried oregano
1 tsp dried rosemary
6 cups chicken broth
2 (15.5-ounce) cans cannellini beans, drained
1 pound butternut squash, peeled, seeded and diced
3 cloves garlic, minced
4 cups Swiss chard, chopped
Salt and black pepper, to taste
Heat a soup pot over medium heat. Add bacon; cook for 2 minutes. Add onion, oregano and rosemary. Saute for six minutes, or until onion is soft. Stir in broth, beans, squash and garlic; bring to a boil. Reduce heat to low and simmer for 10 minutes. Stir in Swiss chard and cook for 10 minutes more, or until squash and greens are tender. Season with salt and pepper.
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Ingredients:
1.5 kg pumpkin
200 g chopped onion
100 g toasted wheat bread, chopped or broken into smaller pieces
2 litres chicken stock
500 ml milk
40 ml olive oil
200 ml whipped cream (for topping)
Salt, pepper, nutmeg powder, cardamom pods, brown sugar 100 ml white wine
1. Slice pumpkin into wedges. Discard seeds.
2. Dust pumpkin wedges with a pinch of brown sugar and wrap in aluminium foil.
3. Bake in the oven at 200 degrees Calsius for approximately 20 minutes until the pumpkin is soft and slightly caramelised.
4. Remove the cooked pumpkin flesh from the skin and set aside.
5. In a pot, heat the olive oil and saute onions until transparent. Deglace with white wine adn reduce
6. Add pumpkin flesh and saute for a few minutes.
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Ingredients:
2 eggs
1 spring onion, sliced
1 tsp oil
1 litre chicken stock (made from one stock cube)
1 stalk lemongrass (use only lower end) bruised
1 carrot, cut into strips
6 pieces baby corn
1/2 cup oyster mushrooms
1 squid, cleaned and sliced
150 g fish, sliced
Ground to a fine paste
6 shallots, peeled
1 cm belacan
70 g dried prawns, soaked in water for 20 mins, drained
6 white peppercorns
2 tbsp fish sauce
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Ingredients:
For the soup
1 1.8 Kg boned leg or shoulder of lamb, trimmed
55 ml olive oil
1.75 ml ready-made lamb stock
Salt
Ground black pepper
75 g quick-cook couscous
For spice paste
1 tsp each salt and ground black pepper
2 tsp ground ginger
1 pinch saffron
2 pinches turmeric
Half tsp ground cumin
2 cloves garlic,peeled and crushed
1 small onion, finely diced
For marrakech pizza
1 heaped tsp ground cumin
1 heaped tsp cumin seeds
1 heaped tsp paprika
1/2 tsp ground black pepper
3 tbsp chopped fresh parsley
1 small red chilli, deseeded and finely chopped
2.5 tbsp olive oil
16 ready-made mini pizza bases
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Ingredients:
2 cloves garlic, crushed
1 large onion, chopped
2 litres chicken or vegetable stock
2 large carrots, diced
3 stick celery with leaves, chopped
1 large potato, peeled and chopped
3 small zucchini, chopped
10 green beans, chopped
1/2 sliced mushrooms
2 x 400 g cans salt-free tomatoes and juice
1 teaspoon marjoram
1 cup skinless cooked chicken, chopped
3 cups cooked haricot beans
1/2 cup cooked wholemeal macaroni or 1/2 cup cooked brown rice
Black pepper to taste
In a large saucepan, combine all ingredients except the chicken, haricot beans and rice or macaroni. Cover and cook for 1 hour. Add the three remaining ingredients and cook for a further 5-10 mins or until soup is heated. Serve immediately.
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Ingredients:
1 kg tomato
1 litre chicken stock
100 g cauliflower
100 g green bell peppers
2 g sliced ginger
20 g garlic
2 pieces bay leaf
2 g cloves powder
2 g green cardamom powder
2 g red chilli powder
1 g white pepper powder
Salt and pepper or seasoning
Garnish:
Fresh cream
Chopped coriander leaves
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Ingredients:
1 litre chicken broth
250 g firm tofu, julienned
50 g cabbage, julienned
30 g carrot, julienned
50 g bamboo shoots, julienned
50 g sliced shitake mushrooms
50 g shrimp’50 g chicken, cut in 1/4 inch strips
40 ml black vinegar
25 ml dark soy sauce
30 ml light soy sauce
30 ml Hwa Tua Chew (Chinese wine)
15 ml sesame oil
50 g cornstarch
White pepper, salt
50 ml cold water
Chili oil
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Ingredients:
30 g Chinese sweet almonds (available at Chinese medical halls)
5 Chinese bitter almonds (available at Chinese medical halls)
3 medium red apples, cored and cut into 2-cm wedges
500 g spare ribs, fat trimmed
30 g golden rock sugar or 10 Chinese dried figs, rinsed
2 litres water
Salt and pepper to taste
1. Wash almonds, cover and soak in water overnight to soften. The next day drain and place in a soup pot.
2. Put apple wedges into the pot them add spare ribs, rock sugar and water. Bring to a boil over a high fire for 10 mins, skimming off any scum that forms on the surface of the soup.
3. Cover, reduce heat to medium-low and simmer for the next 1.5 hours. Season to taste. Serve hot.
To make this soup vegetarian, substitute 2.5 teaspoons of olive oil or soy-based vegetable “bacon” bits for the bacon (heat oil before adding onion and herbs) and use vegetable instead of chicken broth.
