Showing posts with label coriander. Show all posts

Thursday, May 22, 2014

Thai Vegetable Stir Fry with Coriander Rice

Its Thai New Year or Songkran so "สุขสันต์วันสงกรานต์" (suk san wan songkran) — meaning "Happy Songkran Day"

Im a big fan of Tilda rice and use their brown rice on a regular basis. Emma at Wildcard, sent me a couple of packs of their Lime and Coriander Microwave Rice and a recipe to celebrate Thai New Year:

Thai Vegetable Stir Fry with Coriander Rice
Serves 4

Prep time: 10 minutes
Cook time: 10 minutes

2 x 250g packs Tilda Lime & Coriander rice
1 tbsp oil
250g mushrooms, halved
100g soya beans
175g baby corn, halved
1 red pepper, sliced into long strips
2 tbsp Thai Taste Thai green curry paste (60g)
2 pak choi, sliced (235g)
160ml can coconut cream
2 tsp Thai fish sauce
2 tsp toasted sesame seeds (opt)

My additions: 50g mangetout peas, chilli oil

Heat the oil in a large frying pan and fry the mushrooms, soya beans, corn and
pepper for 3-4 minutes. Add the curry paste and fry for 2-3 minutes. Stir in the
pak choi and fry for 2 minutes. Add the coconut cream and fish sauce, simmer
for 1-2 minutes.
Meanwhile, cook the rice according to the pack and garnish with the sesame
seeds if using. Serve with the vegetable stir fry.

Cooks tip
For a meat option, replace the mushrooms, soya beans and baby corn with
500g minced turkey.

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Ingredients


Scottish Chilli Oil

It was a really tasty stir-fry and the rice was delicious, full of flavour and no artificial taste at all. Ideal if you are in a hurry or want something really flavourful without too much time in the kitchen.

The Songkran festival (Thai: สงกรานต์, Khmer: សង្រ្កាន្ត; from the Sanskrit word saṃkrānti,^[1] or literally "astrological passage") is celebrated in Thailand as the traditional New Years Day from 13 to 15 April. It coincides with the New Year of many calendars of South and Southeast Asia.

The date of the festival was originally set by astrological calculation, but it is now fixed. If these days fall on a weekend, the missed days off are taken on the weekdays immediately following. Songkran falls in the hottest time of the year in Thailand, at the end of the dry season. Until 1888 the Thai New Year was the beginning of the year in Thailand; thereafter 1 April was used until 1940. 1 January is now the beginning of the year. The traditional Thai New Year has been a national holiday since then.

Songkran has traditionally been celebrated as the New Year for many centuries, and is believed to have been adapted from an Indian festival. It is now observed nationwide, even in the far south. However, the most famous Songkran celebrations are still in the northern city of Chiang Mai, where it continues for six days and even longer. It has also become a party for foreigners and an additional reason for many to visit Thailand for immersion in another culture. (source Wikipedia)

See what the Thai people get up to for their New Year celebrations:

Songkran festival: new year in Thailand and Myanmar marked with water fights

Many thanks to Emma at Wildcard and to Tilda for the rice.

This months Sweet Heat challenge at Vanilla Clouds and Lemon Drops is Spicy Thai Food, so Im entering this stir fry.

Sunday, April 13, 2014

Libyan Potato Fritters with Cumin and Coriander Aqras Batata Mabshura أقراص بطاطا مبشورة

These fritters are easy to make and virtually fail-proof, unlike the more finicky hash browns. They are also very versatile: as a side dish, as part of a selection of finger-foods, or with a salad as the main meal. Harissa or yogurt dips (mild or spicy) are great sauces to serve alongside the fritters. This is the sort of recipe that is easily adapted to taste, or what you have in your store cupboard: vary the seasonings and herbs, add vegetables (e.g peas, paprika, leek, cauliflower) or use up leftovers (e.g chopped cooked chicken, cheese).

Makes about 30 fritters
Ingredients
3 medium potatoes, grated
1 large onion finely chopped
2 red chili peppers, finely chopped (optional)
1 cup finely chopped parsley
1 cup finely chopped fresh coriander
2 large garlic cloves grated

3 eggs beaten
3 heaped tablespoons flour
3 teaspoons cumin
salt and pepper to taste

Vegeable oil for frying

Grate the potatoes using the largest holes of your grater, then combine with the rest of the ingredients in a large bowl.

Mix well.

Each fritter should use one heaped tablespoon of the mixture.

Heat the oil in a frying pan. Fit in as many fritters as you can at a time. Fry on medium heat until golden on each side.

Remove from oil and put on kitchen towel to remove excess oil.

The fritters should be crisp on the outside and soft on the inside and must be served warm. If you have not used the optional chilies in the recipe, or if you like extra-spicy food, serve with harissa. Otherwise, serve with yogurt dips: either mild cucumber and mint yogurt sauce or spicy garlic, chili and coriander yogurt sauce.

Friday, March 7, 2014

Carrot and Coriander Soup Recipe

This is the quickest, easiest carrot and coriander soup recipe you will ever make.

It tastes so very delicious and you will love it too !

It is very low in fat and dairy free which means it is a real guilt free treat.

Soups do not need cream, milk and unlimited herbs to make them taste nice, the great thing about home made soup is that at the most, with a pinch of salt, spice maybe and the odd herb, soup can taste wonderful and be so very healthy.

The best flavour comes from the vegetable itself, if you get yourself a good blender you will not believe how you can turn a cooked vegetable into such a fantastic dish.

I use few ingredients in this recipe and the taste is wonderful.

I use dried coriander instead of fresh because as much as I love fresh coriander the whole point of it being carrot and coriander soup is that you can taste the carrots.

Using fresh coriander leaves over powers it too much, So I use dried which is a nice balance of the flavours.

I am sure you will love this soup recipe as much as we did and it is a great winter warmer and so very healthy.

Ingredients
10 Medium Carrots (diced small)
1 Small Onion (diced small)
Large Pinch Dried Coriander
Salt and Pepper
Drizzle Olive Oil

(I use a pressure cooker but if you dont have one you can boil your carrots and onion instead but make sure they are cooked until soft enough to blend into a smooth soup)

Getting Started

In your pressure cooker bottom(without the lid) gently fry your onions in some olive oil until golden brown. Turn the heat off and add your carrots, stir well.

Take your tomato and put 3-4 slits down each side, you do not want to chop it up but do them a little deep.

Place this on top of your carrots. Add enough water so that you can just see the water trying to come through the carrots.

Place the lid of your pressure cooker on, make sure it is secure and safe. Turn the heat back on and bring to the full pressure, now turn the heat down to the lowest you can and let it cook for 7 minutes.

Turn off the heat gently place your cooker under your cold tap, when pressure is released open your lid off.

Your carrots , onion and tomato should be soft now. With a spoon you can take the tomato skin out of the pan and discard it.

Using a blender pulp it all into a soup. Place it into a different pan, add salt and pepper to taste with a large pinch of dried coriander leaves. Simmer for a minute or two then serve.

Enjoy Jeenas Carrot and Coriander Soup as the taste is wonderful.

Enjoy my Carrot and Coriander Soup Recipe, it is wonderful !

Why not check out my other home made tasty soup recipes below:

Click here for Butternut Squash Soup Recipe

Click here for Chunky Mediterranean Soup Recipe