Tomato & Roasted Capsicum Soup with Parmesan Toasts

In this wintry weather a bowl of soup surely will warm up your soul.  My family loves this tomato and red capsicum soup. It’s easy to make plus the Parmesan toast is very addictive!

Serves: 4-6

Preparation: 30 minutes

Cook: 55 minutes

Ingredients:

2 red capsicums

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, crushed

2 stalks celery, chopped

1 carrot, chopped

2 x 410g cans chopped tomatoes

750ml vegetable stock

salt and pepper to taste

chopped fresh chives, to garnish

Parmesan Toasts

125gr butter, softened

1/4 cup grated parmesan

2 tbsp chopped fresh chives

2 cloves garlic, crushed

1 baguette, cut diagonally into 1cm thick slices

Method:

  1. Quarter capsicums and remove seeds and membranes.  Grill skin-side up to blacken skins.  Seal in a sandwich bag and let stand for 5 minutes.  Scrape off skins.
  2. Heat oil in a large saucepan.  Add onion, garlic, celery and carrot.  Cook, stirring, for about 5 minutes, or until soft.  Add tomatoes and stock.  Season with salt and pepper.  Bring to boil.  Simmer, covered, for about 45 minutes.  Remove from heat.  Add capsicums.  Cool slightly.
  3. Puree soup in batches.  Return soup to saucepan.  Stir over a medium heat until hot.
  4. Meanwhile, to make parmesan toast, combine butter, parmesan, chives and garlic in a bowl.  Spread over one side of baguette slices.
  5. Cook in a moderate oven (180C) for 10 minutes, or until cheese melts.
  6. Garnish soup with chives.  Serve with toasts.

 

Fish and Coconut Milk Soup

This dish is a favorite among my guests 🙂  It’s pretty quick and easy to make too.

Preparation time: 20 minutes

Cooking time : 20 minutes

Serves 4

Ingredients:

2 tbsp vegetable oil

5 shallots, peeled, thinly sliced

2 garlic cloves, crushed

2 long red chilli, finely chopped

3cm piece ginger, peeled, finely grated

3cm galangal, peeled, thinly sliced

1 stalk lemongrass, white part only, thinly sliced

1 cup lite coconut milk

4 cups fish stock

4 cups water

4 kafir lime leaves

500g blue-eye cod fillets, cut into 5cm pieces

2 tbsp fish sauce

2 tbsp lime juice

1 tbsp grated palm sugar or brown sugar

80g baby spinach leaves

Method:

Heat oil in a large heavy-based pan over a medium heat.  Add shallots and cook for 3 minutes or until soft.  Add garlic, chillie, ginger, galangal, and lemongrass and cook for 1 – 2 minutes or until aromatic.  Stir in coconut milk, stock and water, bring to simmer and cook for 10 minutes to infuse flavours.

Add lime leaves, cod, fish sauce, lime juice and sugar.  Stir until well combined and simmer for 5 minutes or until fish is cooked through.  Ladle into bowls and top with spinach.

Note: Picture will be uploaded later as the dish gone so quick and I forgot to take a pic 🙂

Sop Buntut (Oxtail Soup)

My old dear friend Agnes from college gave me this recipe when I moved to live in Australia with my husband.  At that time, I was zero in cooking knowledge.  In her recipe she says, boil the oxtail until tender.  I didn’t have a clue that tender in here means it will take about 1 – 1.5 hour to cook.  So after couple minutes I declared my buntut is cooked.  And…it turned out still hard and uneatable!  So….remember it need to be boiled about an hour or so, check occasionally with knife/fork, or until you can see the bones almost separated from the meats.  It’s easy to make, warm your tummy in the winter, quite light too for summer evening.

sop-buntut22

Ingredients:

1 kg beef oxtail

3 or 5 shallots, diced

2 or 3 carrots, cut 2 cm

2 potatoes, cut 2 cm (i omit this as it will make the soup too ‘heavy’ for my taste) or 2 tomatoes, halved

3 or 4 spring onions, chopped

half of nutmeg

5 cloves

Boil the oxtail until tender, it will take about 1 until 1.5 hour.  If the water runs out,  add more water.

Once the oxtail is soft, add salt, pepper, nutmeg, cloves, carrot.  Cook for about another 15 minutes or until the carrot is tender.  Add the tomato/potatoe and spring onions, cook for another 10 minutes or so.

Serve with fried onion on the top.

 sop-buntut1

Bakso | Indonesian Meatballs

Being Indonesian, I can’t not like bakso.  Bakso or  meatballs in English, made from beef mince and eat it with egg noodles and vegetables.  In Indonesia bakso is often sold in the street on little cart.  In Australia you can find ready to eat bakso at the oriental supermarket, in frozen section.  Not knowing what kind of chemicals and preservative the ready one that sold in the market, I try to make home-made bakso.
My friend Aimee who lives in Dubai and expert in cooking Indonesian meal, gave me her bakso recipe and since then I always use this recipe.
Ingredients:
to make the bakso/meatballs

-minced beef 500 gr
-3 cloves garlic, chopped
-tapioka starch 200 gr
-salt and pepper, taste
-chicken stock, 2 tspn
-baking powder 2 tspn
-cold water (from the fridge) 1/2 cup
-egg

mixed all the ingredients above together, set aside for 15 minutes. then make a little ball one by one.

meanwhile, for the soup:

beef bone 1/2 kg
1 clove garlic
2 litres water

boil beef bones in 2 liter water for about 1 hours. then add the bakso into the boiling soup and cook until the bakso is firm.

serve with egg noodles, some green vegetables (bok choy/cut spring onion) couple boiled tofu, top with fried onions, and chilli sauce.

sweet corn and chicken soup


this is a very easy soup to make, great for winter chill or when you get a cold…

Ingredients:

3 chicken fillets or 4 drumstick
1 litre water

1 can cream corn

1 can sweet corn ( you can use a fresh one too if you can be bothered), drained

1 chicken cube stock
1 onion, chopped

1 egg

2 or 3 spring onions, chopped

salt and pepper
Method:

Boil the chicken with 1 litre of water. When the chicken is cooked, put it aside, and shreded into pieces. Put the shreded chicken back in the boiling water, add the cream corn, onion, sweet corn, chicken stock and egg. Stir. Let it cook for another 5 or 10 minutes. Add salt and peper and spring onion.

Serve with bread.

Food:yum in tum tum

Pumpkin Soup

this soup is very easy to make and good in winter or cold night.

Ingredients:
1 medium size Japanese/butternut pumpkin, peel, seed, cut into wedges
11/2 cup chicken stock
3 potatoes, peel, cut into wedges
1 medium onion, chopped
cook pumpkin, potatoes and onion with a butter until pumpkin is bit tender, then pour a chicken stock, simmer for 10 minutes or until pumpkin and potatoes are soft. process with food processor. serve with cream.
*****
Salmon and Pasta Mornay
Ingredients:
400 g small shell pasta
30 g butter
6 spring onions, chopped
2 cloves garlic, crushed
1 tablespoon plain flour
1 cup milk
1 cup sour cream
1 tablespoon lemon juice
425 g can salmon, drained, flaked
1/2 cup chopped fresh parsley
salt and cracked pepper
add pasta to a large pan of rapidly boiling water and cook until just tender, drain.while pasta is cooking, melt butter in medium pan, add onion and garlic. stir over low heat for 3 min or until tender. add flour and stir for 1 min. combine mil, cream and lemon juice in a jug. add gradually to onion mixture, stirring constantly. stir over medium heat for 3 min or until mixture boils and thickens. add salmon and parsley to pan; stir for 1 min or until heated through. turn hotplate off. add drained pasta to pan, stir until well combined. season with salt and pepper before serving. for a variation you can use canned tuna instead of salmon and add 1 teaspoon of mustard to sauce.