Tag Archives: tomato

Quick Tomato Soup

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When I served this soup to my brother-in-law, Firehouse Junior, a couple of weeks ago he confessed something to me. I cooked the family a meal at some point, soon after his brother and I had first started dating. Walking into the kitchen he had discovered me chopping pumpkin and concluded that pumpkin soup was on the menu. He promptly walked away, secretly dismayed at the thought of eating pumpkin soup for dinner. It was not his favourite thing to eat. Being the polite young man he was, he dutifully waited for me to finish cooking, and ate the soup given to him…and enjoyed it. He tells me he has been a pumpkin soup fan ever since. Furthermore, he will now try the food I put in front of him with an open mind.

I don’t think he had any strong feelings towards tomato soup prior to my serving this, but suffice it to say, the man is now a fan. On describing the recipe, he was also convinced it was easy enough for him to make…and healthy enough for lunches. As Firehouse Junior faces the prospect of living solo later this year, I think these recipes will come in mighty handy.

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Ingredients

  • Olive oil
  • 1 onion chopped
  • 2 cloves garlic
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 tbsp. balsamic vinegar
  • 1 tsp. dried oregano
  • 1 tin chopped tomato
  • 1 bottle passata
  • 5-6 piquillo/roasted peppers chopped
  • honey/salt/pepper to taste
  • fresh basil and cream to serve

Method

In a large pot, heat the olive oil and soften the onions and garlic. When softened, add the chopped carrots and celery and cook till softened. To the softened vegetables add the balsamic vinegar and oregano. Give the vegetables and herbs a good stir and add the tinned tomatoes, passata and peppers. Fill the passata bottle with water and add that to the pan as well.

Bring the pot to a low boil and simmer for 15-20 minutes.

Puree the soup in a blender (for a very smooth texture) or using a stick blender (a slightly thicker texture) and taste for seasoning. Adjust as necessary. Finally, place the soup back on the heat and add the honey to slightly sweeten the soup and balance the acidity of the tomatoes and vinegar.

Serve with some cream and garnish with basil to serve.

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Filed under Non-Sri Lankan Food, Soup, Soups, Vegetable Dishes

Salmon Curry with Coconut Milk

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A few weeks ago, Seattle got a shipment of Copper River Salmon, it made the news. The Pacific North-West makes a huge fuss over this firm red fleshed fish. So much so that when I saw a piece of salmon, frozen in the deep freeze I contemplated getting rid of it. What was I doing not eating the freshest tastiest salmon from the markets? Especially the markets that were teasing me with loud, in your face signs telling me that they had “Copper River Salmon”. Instead I decided to make a curry with this salmon, something a little different!

Ingredients

  • 1 tbsp. oil
  • 1 small white onion finely chopped
  • 2 green chillies sliced (optional)
  • 1 clove garlic chopped
  • curry leaves
  • 2 tomatoes finely chopped
  • 1 tsp. turmeric
  • 1/2 tsp. unroasted curry powder
  • 1 cup coconut milk
  • 200g salmon cut into 2 cm cubes
  • 1/2 lime juiced

Preparation

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In a small saucepan, add the oil and wait until heated. To the oil  add the onion, green chillies, garlic and curry leaves. Saute until the onions and garlic are soft and fragrant.

To this fragrant mixture add the turmeric, curry powder and tomatoes. Keep cooking until the tomatoes begin to break down.

At this point add the coconut milk, stir  and  bring the whole mixture to  boil.

When the curry is boiling, turn the heat down to a simmer and add the cubed salmon. Simmer for about 5 minutes until the salmon is just cooked (firm to the touch) and finish with the lime juice.

Serve immediately over lots of soft, fluffy white rice.

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Filed under Fish, Meat/Fish Dishes, Sri Lankan Food, Uncategorized

Sri Lankan Beef Curry

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I was an incredibly fussy eater as a child. The list of foods I didn’t eat was a lot longer than those that I did. I was very anti tomato. I despised mushrooms and if there was anything in my rice; turmeric, vegetables or sultanas (ahhh) my poor parents would have to ask for plain.white.rice. I think they especially enjoyed this when we were at friends places for dinner. I was fussy with fruit, I only liked crunchy, sour types like granny smith apples. I did not eat bananas and okra and eggplant were a bit contentious.

I’m well and truly getting my come-uppance now, Mister C’s tastes change almost daily. Yesterday and today he ate a kiwifruit in a sitting, and now that I’ve gone and bought a bag of the really nice expensive, organic variety, I bet you he’s not going to try any of it.

As I got older I thankfully got over most of these ‘issues’, nowadays there are only a few things I don’t eat, bananas being one of them. I did however stop eating red meat as I finished Uni.  We didn’t eat it much at home, except for mince, and therefore I couldn’t cook it well. By the time I got married I didn’t eat it at all and it was only moving to the US that got me eating it again. Beef is huge here, where you’re likely to get pork or lamb in Australia, Washington especially prides itself on beef (with the animal’s name and favourite variety of grass printed on the menu) and fish. So if you’re not eating much fish, it’s mushrooms for you! When I was pregnant there was a limit to the amount of fish I could eat, I couldn’t eat a lot of cheese (common in the vegetarian meals) and so beef it was.  Now that I started, I’ve been enjoying learning to cook it better and identifying different cuts and of course learning to cook the perfect steak.

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Ingredients

  • 1kg (a little over 2 pounds) of beef stewing meat cut into 2.5 cm (1 inch) chunks
  • Salt and pepper
  • 1 tsp. chilli powder
  • 2 tbsp. vinegar
  • 1 medium red onion, roughly chopped
  • 1tbsp. ginger, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 1 red bird’s-eye chilli, roughly chopped
  • 2 tablespoons ghee
  • 4 cloves
  • 4 cardamon pods bruised
  • 1 cinnamon stick
  • curry leaves
  • 1 tbsp roasted curry powder
  • 1/2 tbsp. curry powder
  • 1 teaspoon ground turmeric
  • 1 tsp. of chilli powder (or to taste)
  • 4 large vine-ripened tomatoes pureed in the food processor or 1 tin chopped tomatoes
  • 1 tbsp. sugar

Preparation

Marinate the  beef with the salt, pepper and vinegar. Set aside for at least 1/2 an hour.

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In a food processor chop the onion, chilli, ginger and garlic. If you don’t have a good processor just chop all of these up finely.

In  a large heavy bottomed saucepan add the ghee, curry leaves, cloves, cardamon and cinnamon. Wait till the spices start getting lovely and fragrant and add the chopped onion mixture.

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Cook this mixture off until the onions are soft and sweet. Add the spices (chilli, curry powders, turmeric) to the oil and onions and fry until the spices are no longer “raw” .

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Now add the marinated beef and coat evenly with the spice mixture. Finally add the tomatoes and the sugar to the curry. Simmer the curry on medium heat with the lid on for at least an hour or until the sauce is thick and the meat is lovely and tender.

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Filed under Beef, Meat/ Fish Curries, Meat/Fish Dishes, Sri Lankan Food, Uncategorized