Pumpkin Soup

Pumpkin
Olive oil
Half a large pumpkin, peeled, seeds removed and diced
1 red chilli, finely chopped
2 litres chicken or vegetable stock
100ml buttermilk
1 Heat a large saucepan over a medium heat and add a drizzle of olive oil. Add pumpkin, chilli and seasoning and cook for 5 minutes to lightly caramelise.
2 Add stock and simmer until pumpkin is tender. Blend, whisk in buttermilk and serve.

Das’s chickpea curry

Das’s chickpea curry

Author:

EasyRecipes .

Recipe type: Curries

Cuisine: Indian

Serves: 5

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

- See more at: http://way2foodie.com/veg-recipes/dass-chickpea-curry-5015.html#sthash.qTy0jgkn.dpuf

This hearty chickpea curry is based on a recipe by Jamie Oliver's good friend Das Sreedharan - See more at: http://way2foodie.com/veg-recipes/dass-chickpea-curry-5015.html#sthash.qTy0jgkn.dpuf

Ingredients

• Olive oil, to fry
• ½ cinnamon quill
• 3 cardamom pods, crushed
• 2 cloves
• Pinch fennel seeds
• 4 garlic cloves, chopped
• A thumb-sized piece of ginger, finely chopped
• 2 green chillies, finely chopped
• 3 onions, chopped
• ½ tsp ground turmeric
• 1 level tsp chilli powder
• 1 heaped tsp ground coriander
• 1 level tsp garam masala
• 1 heaped tsp tomato paste
• 4 ripe tomatoes, chopped
• 2 x 400g cans chickpeas, rinsed, drained
• 200ml light coconut milk
• 100g baby spinach
• Bunch coriander, leaves picked, chopped

Instructions

1. Step 1:
2. Put a wide pan over medium heat, and once hot, add a good drizzle of olive oil, the cinnamon quill, cardamom, cloves, fennel seeds, garlic, ginger and green chilli. Stir and cook for a couple of minutes, then add the onion. Cook, stirring occasionally, for a further 15-20 minutes until soft and golden.
3. Step 2:
4. Stir in the turmeric, chilli powder, ground coriander, garam masala, tomato paste and a pinch of salt. Add the tomatoes, then 450ml water. Bring to a boil, then add the chickpeas. Cover and cook over medium heat, stirring occasionally, for 15 minutes.
5. Step 3:
6. Reduce the heat to low and pour in the coconut milk. Simmer gently for 5 minutes, until well combined, adding the spinach to wilt for the last couple of minutes. Season to taste. Remove the pan from the heat, scatter with the coriander leaves and serve.

- See more at: http://way2foodie.com/veg-recipes/dass-chickpea-curry-5015.html#sthash.qTy0jgkn.dpuf

Pecan, chocolate & cherry cookies

Makes 20 Prep 15 mins Cook 12 - 14 mins

200g/7oz unsalted butter, at room temperature
85g/3oz light muscovado sugar
85g/3oz golden caster sugar
1 egg
225g/8oz self-raising flour
100g/4oz plain chocolate
50-70% cocoa, roughly chopped
85g/3oz glacé cherries, roughly chopped
50g/2oz pecan nuts, roughly chopped

1. Heat oven to 190C/170C fan/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolate, cherries, pecan pieces and 1/2 tsp salt.

2. Spoon the mixture onto non-stick baking sheets in large, rough blobs - you should get about 20. Make sure they are spaced well apart.

3. Bake for 12 - 14 mins until just golden, but still quite pale and soft in the middle. Cool on the sheets for 5 mins, then lift onto racks and leave to cool completely.