Got a slice or two of bread, and don’t know what to do with it? Here is a tasty fix to use up day-old bread or the last few slices.
Spicy herbed breadcrumbs are a delish way to add that bit of crunch to your salads or a little bite to your smooth soups. It is an easy condiment that does not take a lot of time to make; add to that a real flavour addition.
Note: It keeps well in the fridge for about 4 days in an airtight container.
Bread slices – 2 to 4
Chilli flakes – ½ tspn.
Dried herbs – ½ tspn (I used oregano, use any of your choice)
Chopped coriander and mint – 1 tspn.
Olive oil – ½ tblspn.
Salt and pepper – To taste
Remove the corners of the bread slices.
Place the bread slices into a mixing bowl.
Using clean hands, crumb the bread slices.
You could even skip this step and use a food processor instead. Ensure the crumbs are not too fine.
Toss in the chilli flakes, herbs, salt and pepper.
Give it a mix to combine the ingredients.
Heat oil in a pan, mixed breadcrumbs.
Keep frying it in till the crumbs are toasty and lightly browned.
Once that desired colour is achieved, remove the pan from the stove.
Transfer the contents into a clean, dry bowl.
Sprinkle on soups or salads before serving.
- Add/omit ingredients based on your preference.
- I used wholemeal bread for this. You could use any bread variety.
- You could double the quantity if you’re feeding a large crowd.
The good old tomato soup has to be one of the most loved dishes across the globe. This classic soup is one of my favourites; I love the simplicity and the splendid taste of the soup. This soup is versatile and can be made in so many different ways. It blends well with a lot of ingredients, and complements the flavours.
Ever since I began making the soup at home, I have stopped ordering it from restaurants. I especially dislike the idea of using corn flour/all purpose flour for thickening soups; this not only takes away the beautiful flavour of tomatoes, it is also tastes pasty and unnatural. Who needs these unnecessary additions when you have fresh and natural ingredients to give the soup the best flavour ever?
This soup is pressure-cooked thereby sealing the flavours, making it quick to cook and healthier.
Ripe tomatoes – 5, cut into large chunks
Herbed canned tomatoes (optional) - 1 can
Large onion – 1
Celery (optional) – 2 stalks
Garlic – 8 cloves
Stock/water – 4 cups
Olive oil – 1 tblspn.
Cream – ¼ cup + some to top the soup before serving.
Salt and pepper – To season
Heat oil in the pressure cooker.
Add the onions, garlic cloves and celery. Sauté them for a few seconds.
Toss in the tomatoes. Give it a mix to combine the ingredients.
Pour the stock. Stir it, and cover the pressure cooker.
Allow the soup to cook for 2 whistles.
Once the pressure settles, open the cooker. Pour the cream, and mix it well.
Use a stick blender to puree it into a velvety smooth soup. If you are using a blender jar, allow the soup to cool and then proceed with the blending process.
Pour them into serving bowls, drizzle some cream on the top.
Season with salt and pepper, and serve the soup hot.
Optionally, you could sprinkle some chilli flakes, hot sauces or dried herbs before serving.
- You could make the soup in a pot if you don’t have/ use a pressure cooker.
- I used canned tomatoes because where I live, tomatoes are expensive; extensive use of fresh tomatoes would be a luxury ☺
- Skip the cream if you are watching your fat intake. Drizzle some flavoured olive oil instead.
- Tomato soup tastes the best with cheese toasts and sandwiches. If you prefer to have this soup for a meal, serving it with cheese sandwiches/toasts is a great idea.
- If you don’t like the taste of tomato seeds in your soup, deseed the tomatoes before putting them in the soup.
Finally, spring has sprung upon us after an extended winter in Sydney. Spring in this amazing city is nothing short of glorious; clear blue skies, flowers in full bloom and the pleasantly sunny days are a few of my favourite things about the season.
My husband and I decided to make the most of the warm weather ahead of us, and chose to grow our own little herb garden in our courtyard. In our little herb garden, we have thyme, basil, parsley, coriander, mint, peppermint and chives. I am thoroughly enjoying the idea of growing my own herbs and having them handy as and when I need them.
This vinaigrette has fresh herbs that are accompanied by the sweet-sour balsamic vinegar and tangy lemon juice. Simple yet refreshing, this vinaigrette is sure to enhance the flavour of your salads.
A tablespoon each of finely chopped basil, parsley and coriander
Lemon juice – 2 tblspns.
Garlic cloves – 2, minced
Extra virgin olive oil – 2 tblspns.
Balsamic vinegar (Optional) – ½ tblspn.
Salt and pepper – To taste
In a mortar and pestle, muddle the herbs.
Be gentle while doing so; the idea is to crush the herbs and not bruise it.
In a small mixing bowl, add the muddled herbs and the remaining ingredients.
Give it a good mix, and drizzle on salads.
This dressing keeps well in the fridge for about 2-3 days.
- Use any herbs of your choice. Fresh herbs work the best for this vinaigrette. Mix and match them to your liking.
- If you do not have balsamic vinegar, you could use any other vinegar of your choice.
- Omit the garlic from the recipe, if you don’t like it.
- I used chilli-flavoured extra virgin olive oil. Use any other flavour or just the plain one to suit your liking.
Among all the vegetables is a tough health crusader in the form of cauliflower. This tasty yet understated vegetable packs a punch when it comes to goodness. Cauliflower is rich in fibre, Vitamins C & K, folate and several micro-nutrients; besides having all these amazing health benefits, it is a tasty vegetable.
Curries, salads, soups or roasts, cauliflower offers a beautiful taste to your food. In this recipe, cauliflower comes together with Indian spices to make a soup that tastes like curry but only better.
Made in a pressure cooker, this soup gets done super quick and retains a lot of flavour. With few ingredients and very little time in hand, this Indian-spiced cauliflower is a quick weeknight dinner fix. It may just become a family favourite to say the least.
Cauliflower – 1 medium-sized head
Potato – 1 medium
Onion – 1, peeled and roughly chopped
Garlic – 5 to 6 cloves
Celery (optional) – 1 stalk, roughly chopped
Coriander powder – ½ tspn.
Turmeric powder – ¼ tspn.
Cumin powder – ¼ tspn.
Curry powder/sambhar powder/subzi masala – 1 ½ tspns.
Bay leaf - 1
Oil – 1 tblspn.
Stock/water – 4 cups
Salt and pepper – To season
Cut the cauliflower into florets. Wash them clean.
Put the florets into a bowl with warm water. This will help clean the cauliflower of insects, if any. Leave it for about 15 minutes.
After the said time, strain the cauliflower florets and keep aside.
Peel the potato and roughly chop the vegetable.
Heat oil in a pressure cooker.
Add the onions and garlic.
Sauté for a few seconds.
Add the celery, and cook it for about 20 to 30 seconds.
Toss in the potatoes and cauliflower florets. Give it a good mix.
Add the dry spices and bay leaf.
Mix to combine all the ingredients.
Finally, add the stock.
Cover the pressure cooker, and allow it to cook for 2 whistles.
Once the pressure settles, open the cooker.
Remove the bay leaf, and discard it.
If you’re using a stick blender, blend it to a smooth mixture.
If you’re using a mixie, you may have to allow some time for the soup to cool before you blend it smooth.
Once the velvety texture is achieved after blending.
Place them in serving bowls, season with salt and pepper.
Serve the soup hot.
- If you do not have a pressure cooker, you could make the soup in a pot.
- Before putting the cauliflower in the soup, you could oven roast them for a bolder flavour.
- While sautéing the vegetables, you could add a few chopped carrots for added flavour.
- Add or omit the spices depending on your preference.