On winter days like this when you have taken a long walk it is almost mandatory to eat delicious hot soup. That’s what we did today. Except in a reverse order. And we eat the delicious hot soup even without the long walk. It is so easy to make: you need only a handful of ingredients. And it’s also very filling and high in protein. It’s a lentil soup and once again the recipe is of Turkish origin.
The soup just refuses to look good in pictures but lets focus on the recipe:
- 1,5 l water
- 1 dl rice
- 170g red lentils (ready-to-use)
- 1 beef stock cube
- 2 tbsp butter
- 0,75 dl plain flour
- 1 tbsp tomato purée
- 2 dl water
- salt, pepper, chilli, mint
Rince the rice in cold water (or let it soak for 30 minutes and then rinse). Bring 1,5 l of water to a boil in a large pan and add the rice and beef stock cube. Cook for 5 minutes. Rinse the lentils and cook for another 5 minutes.
Melt the butter and stir in flour, approximately 0,75 dl, in another smaller pan over a low heat. Add the tomato purée, salt, pepper, chilli (powder) and 2 dl water. Mix well. Mint goes well with this soup so if you like it, add it as well. Pour the tomato mixture into the lentil soup and mix well. Cook for 5 minutes over a low heat. Done!
The soup might seem a bit modest and simple but you’ll be surprised how good it is. Often the simplest foods are the best ones. The recipe yields three to four helpings. If you refrigerate the soup, it’s best to add some water and seasoning to it when heating it again; it gets very thick in the fridge.
Today’s post is about boiling eggs. Sounds boring, right? Would you believe if I said that nowadays it’s very funny? Just take a look at the picture:
With the regular egg there is a beep egg in the pan. It it a perfect tool for us who forget to take time when boiling eggs. You just place it in the boiling water with the eggs and then you can just relax and wait the egg to beep.
Well, it doesn’t beep -it sings! If you want soft-boiled eggs, just wait until you hear “Killing me softly”. The eggs are medium-boiled when it plays “I wish I was a hen”, and the tune of the hard-boiled oned is “Carmina Burana”.
The beep egg plays each song a couple of time so you don’t have to run to the pan immediately when you hear the tune.
This year, we won’t cook or bake any Christmas foods at kitchen. However, it doesn’t mean that we don’t eat any Christmas food. We tend to be different in many ways and we eat rice porridge, which is strongly associated with Christmas, all year round.
It is a great breakfast as well as an evening snack. Yesterday, we made a dessert version of rice porridge. In case you don’t have any idea what to serve as a dessert on Christmas, here is a great recipe for you:
- 2 dl rice
- 2 dl water
- 8 dl milk
- pinch of salt
First, cook the porridge. Put the rice and the water into a pan and bring to a boil stirring occasionally. When the rice has absorbed the water, lower the heat and add the milk.
Put a lid on the pan and cook for approximately 40 minutes or until ready. Remember to stir the porridge every now and then. Let the porridge to cool completely. You can make it for example a day before.
- 2 dl double cream
- 0,5 dl caster sugar
- 2 tsp vanilla sugar
- 1 tbsp grated lemon peel
- 3 tbsp lemon juice
- 0,5-1 dl crushed almonds
Whip the cream fluffy. In a large bowl, combine the cold porridge with the rest of the ingredients and the whipped cream. Sprinkle some crushed almonds on top and serve with warm raspberries or jam.
This is originally called Victoria’s rice or something and there is also a jelly version of it which includes gelatin. I don’t think the gealtine is necessary because the consistency of this version is also very solid. But who on earth is this Victoria?