There are heaps of variations on this recipe. This version didn’t even have potatoes.
If you boil the eggs for only 5 or 6 minutes, then cool them in cold water to stop them cooking, they should remain nice and soft inside and not develop grey rings.

Source: http://blogs.smh.com.au/entertainment/tabletalk/jilldupleix/2009/02/05/saladenicoisethecontroversy.html

Ingredients:

• 100 g fine green beans
• 100 g wild rocket leaves - or cos lettuce
• 3 tomatoes, cut into chunks
• 1 young zucchini, finely sliced ??
• Handful of small black olives (Ligurian or Nicois)
• 1 tbsp tiny salted capers, rinsed
• Handful of fresh basil leaves
• 200 g can of tuna in oil, drained
• 2 hard-boiled eggs, quartered
• 4 anchovy fillets, halved lengthwise
• A few steamed potatoes
• Artichokes if around
• Anything else you feel like
• Dressing:
• 4 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove, crushed
• Sea salt and black pepper
• 1 tsp Dijon mustard

Directions:

1. Top but don’t tail the green beans and cook in simmering salted water for 4 minutes Drain, cool in cold running water, and drain again. Whisk the dressing ingredients in a large bowl, add a spoonful of the oil from the tuna or the anchovies, and add a good dash of water, white wine or (excellent idea) some of the tomato juices, to lighten. Pour half the dressing into a small jug. Toss the rocket, tomatoes, zucchini, green beans, olives, capers and basil in the dressing and strew lightly over two dinner plates.

2. Tuck the tuna and quartered eggs into the salad, curl the anchovy fillets on the eggs, and drizzle the remaining dressing over the top.

Traditional Javanese – must be eaten with sambal

Source: Seorang Jawa

Ingredients:

• 1 cleaned, scaled milkfish, cut into 3 chunks
• 1t salt
• 2t garlic fresh
• 2t ginger fresh
• 2t coriander ground
• 2t tumeric ground

Directions:

1. Grind all the ingredients (except the fish) in a mortar and pestle with a little water, to make a thick paste.

2. Smear over the fish

3. Marinate 10mins

4. Grill the fish

Next time – if using the good italian anchovies, you could use just 5 or so. More chillies wouldn’t hurt – very mild really using bird chillies.
Cook all the pasta – enough for 6. The dish will be too strong if u mix this sauce with enough pasta for just 3 people.

“Un Saporito Piatto di Fuoco

The meeting of anchovies, black olives, and peppers is a classic of the Sicilian kitchen. We always use capers packed in salt. If you rinse them, you can get rid of the salt and you’re left with the taste of the capers. With the capers in vinegar, even if you rinse them, you’re left with the taste of the vinegar."

Source: http://www.cookstr.com/recipes/fiery-spaghetti-with-anchovies-olives-and-capers-in-a-quick-tomato-sauce

Ingredients:

• One 16-ounce can peeled whole tomatoes, drained in a colander
• 3/4 cup extra virgin olive oil, plus more for the pasta water
• 2 garlic cloves, peeled and smashed
• 8 anchovy fillets in oil
• 2 tablespoons capers in salt, rinsed and minced
• 3 tablespoons black olives, pitted and chopped
• One 2-inch hot red pepper, halved and seeds removed
• Salt
• 1/2 cup finely chopped fresh Italian parsley
• 1 pound spaghetti
• Freshly grated Parmesan cheese

Directions:

1. If you are using canned whole tomatoes, pour them in a colander placed in the sink to drain for at least 15 minutes.

2. Warm the olive oil with the smashed garlic cloves in a large frying pan over low heat and sauté the garlic for a few minutes until it is very aromatic and light golden. Add the anchovies, smash them with the back of a fork, and sauté until the anchovy pieces have dissolved. Add the capers, olives, and the halved hot pepper and sauté for a few minutes, until the pepper is soft.

3. Squish the tomatoes between your fingers directly into the frying pan. Add salt to taste and cook over medium heat for about 20 minutes, until all the ingredients are integrated and very thick. You may need to add a little water if the mixture starts to stick to the pan. Stir in the parsley, taste again for salt, and turn off the heat until you’re ready to toss the condimento with the pasta.

4. In the meantime, bring a large saucepan of water to a boil. Stir in a small fistful of salt and a splash of oil. Add the spaghetti and stir to prevent it from sticking together. Boil until the spaghetti is al dente. Lift the spaghetti out of the pot, reserving the pasta water, and place in the frying pan with the condimento. Toss the spaghetti with the condimento and a small ladleful of hot pasta water over high heat for 2 minutes, adding more hot pasta water if the spaghetti is dry or sticky. Transfer the spaghetti to a pasta bowl and serve immediately with grated Parmesan cheese.

Source: http://www.taste.com.au/recipes/8791/beetroot+and+chickpea+salad

Ingredients:

• 1 bunch baby beetroot
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon Dijon mustard
• 1 garlic clove, peeled and halved
• 80g baby English spinach leaves
• 400g can chickpeas, rinsed and drained
• 1 small red onion, cut into thin wedges
• 100g reduced fat fetta

Directions:

1. Preheat oven to 200°C. Wash beetroot and trim stems and roots, reserving any small beetroot leaves.
2. Wrap beets in a large sheet of foil and bake for 1 hour, or until the largest beetroot is tender when tested with a fork.
3. Combine olive oil, vinegar, mustard and garlic in a small screw-top jar. Shake to combine. Leave to stand for at least 15 minutes. Remove and discard garlic.
4. Carefully unwrap beetroot. Leave until cool enough to handle. Peel off skin (wear rubber gloves to avoid staining your hands). Cut into quarters, or halves for the smaller ones.
5. Combine spinach leaves, reserved beetroot leaves, chickpeas and onion in a large bowl. Add dressing and toss to combine. Divide between serving plates, top with beetroot, then crumble fetta over the top. Sprinkle with freshly ground black pepper and serve immediately.

Source: RecipeThing user austincook (from RecipeThing user Faire Raven)

Ingredients:

• 1 cup thinly sliced celery
• 3/4 cup vertically sliced red onion
• 2 cans (15 oz) black beans, rinsed and drained
• 1/4 cup fresh lime juice
• 1 tbsp sugar
• 1 tbsp olive oil
• 1/4 tsp ground cumin

Directions:

Combine celery, onion and black beans in a large bowl; toss well. Combine the lime juice, sugar, oil and cumin in a small bowl; stir mixture with a whisk until blended. Pour over bean mixture, tossing to coat.

http://www.channel4.com/4food/recipes/popular-cuisines/italian/pepperoni-red-pepper-and-mozzarella-pizzas-recipe

Source: Ch4

Ingredients:

• 750g strong plain flour
• 1 teaspoon salt
• 1 sachet (7g) easy-blend yeast
• 300ml (1/2 pint) cold water
• 150ml (1/4 pint) boiling water
• 2 tablespoons olive oil

Directions:

1. Mix the flour and easy-blend yeast together in a large mixing bowl. Make a well in the middle.

2. Mix the cold water with the boiling water and olive oil. This will give you liquid at just the right temperature for adding to the flour. Pour into the well in the flour and use your hand to gradually draw the flour into the liquid. Mix well to make a smooth dough.

3. Turn the dough out on to a lightly floured surface and knead for 5-6 minutes. To knead by hand, fold the dough towards you, then push it away with the heel of your hand. Give the dough a quarter turn and keep kneading, developing a rocking rhythm until it is smooth and elastic.

4. Place the dough in a large, lightly oiled bowl and cover with cling film. Stand it in a warm, draught-free place and let it rise for about 1 hour until doubled in size.

5. Turn the dough onto a work surface and knead lightly for 1 minute, so that it is back to its original size. Divide the dough into three equal pieces and roll out into 3 circles, each about 30cm (12 inch) in diameter. Place onto lightly oiled baking sheets and leave in a warm place for 15 minutes.

6. eheat the oven to 220°C, fan oven 200°C, Gas Mark 7.

7. Spread 2 tablespoons of tomato puree over each pizza base, then arrange the sliced tomatoes, red peppers, pepperoni and mozzarella cheese on top. Bake in the oven for about 12-15 minutes, then serve, scattered with basil leaves.

Equipment
23cm x 13cm loaf tin, about 7cm deep

http://www.willieschocolateshop.com/cart/pages/chocolate-hazelnut-espresso-cake-recipe.html

Source: Willie’s Chocolate Shop

Ingredients:

• 200g Venezuelan Hacienda Las Trincheras 72% chocolate, roughly chopped
• 250g dark muscovado sugar
• 225g slightly salted butter
• 2 tsp vanilla essence
• 2 large eggs
• 200g hazelnuts, toasted, skinned and coarsely chopped
• 150g plain flour
• 1 tsp bicarbonate of soda
• 180ml hot black coffee
• For the topping
• 150g white chocolate
• 150g mascarpone cheese
• 11 2 tbsp cold espresso coffee
• 4 whole hazelnuts, toasted and skinned, for decoration
• Whole coffee beans, for decoration

Directions:

1. Preheat the oven to 170°C.

2. Lightly grease the loaf tin with butter, then line with baking paper.

3. Melt the chocolate for the cake in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.

4. Remove from the heat and set aside to cool slightly.

5. Beat the sugar, butter and vanilla essence together in a bowl until soft and fluffy.

6. Beat in the eggs, one at a time, then stir in the melted chocolate, followed by the chopped hazelnuts.

7. Sift the flour with the bicarbonate of soda into another bowl.

8. Fold about a third of the flour mixture into the chocolate mixture, follow by about a third of the hot coffee, taking care not to over mix.

9. Repeat until all the flour mixture and coffee have been combined.

10. Tip the mixture into the prepared loaf tin, smooth the top and bake in the preheated oven for about 50–55 minutes, or until a skewer inserted in the centre comes out clean.

11. Remove from the oven and leave to cool in the tin.

12. When the cake is cold, turn out of the tin, peel off the baking paper and place on a serving plate.

13. Make the topping by melting the white chocolate in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.

14. Remove from the heat and stir in the mascarpone and coffee until evenly blended.

15. Spread the mixture over the top of the cake.

16. Using a fork, mark with wavy lines through the topping.

17. Finally decorate with the toasted hazelnuts and a scattering of coffee beans.

18. To store, keep in an airtight container in the fridge for up to 3 days.

Tuscan Cabbage is a variety of kale
This aromatic addition to cabbage gives chargrilled beef and mashed potato a real zing!

Source: http://www.perfection.com.au/recipes/sides/chilli-and-garlic-tuscan-cabbage.aspx

Ingredients:

• 2 bunches Tuscan cabbage, halved crossways
• 4cm piece fresh ginger
• 1 small fresh red chilli, seeds removed, finely chopped
• 2 garlic cloves, crushed
• 1 1/2 tbsp olive oil
• 2 tbsp water
• Salt and pepper

Directions:

1. Heat half the oil in a large wok or frying pan over high heat.
2. Add half the cabbage and cook, tossing, for 1-2 minutes or until cabbage starts to wilt slightly.
3. Remove from the wok.
4. Heat the remaining oil and add the ginger, chilli, garlic and remaining cabbage.
5. Cook for 2 minutes or until cabbage starts to wilt.
6. Add all cabbage back to the wok with the water. Toss to combine.
7. Cover and cook for 2 minutes or until cabbage wilts.
8. Season well.
9. Serve with chargrilled beef and mashed potato.

Good, quick

Source:

Ingredients:

• 1 lemon zest
• 1/2 lemon juice
• 2 - 4 garlic, crushed or chopped
• 2 chilli, chopped fine
• 2 handfuls rocket
• 2 T pine nuts
• 4T olive oil
• Linguine or similar

Directions:

1. Whilst pasta water boils, dry fry pine nuts

2. Remove pine nuts.

3. Heat olive oil in frypan, fry garlic, lemon zest, chilli for 2 mins

4. When pasta is cooked, drain

5. Mix fried ingredients w pasta, lemon juice and rocket.

6. Top with pasta cheese (eg pecorino), salt and ground pepper.

Source: Rachael Ray (from RecipeThing user saymyname) (from RecipeThing user teacherrap)

Ingredients:

• salt
• 1 lb thin asparagus, trimmed of ends
• 1 lb whole wheat penne
• 1 teaspoon extra virgin olive oil
• 1 tablespoon butter
• 2 large garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3/4 cup vegetable stock
• 3/4 cup half-and-half
• 2 tablespoons Dijon mustard
• 2 teaspoons grated lemon zest
• black pepper
• 2 tablespoons fresh tarragon, finely chopped, a couple of sprigs
• 1 lemon, juice of
• grated parmigiano-reggiano cheese

Directions:

1. Bring a large pot of water to a boil. Salt the water.

2. Drop the asparagus in for 2 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.

3. To a skillet placed over medium heat, add the EVOO and butter.

4. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring.

5. Whisk in the stock, half and half, mustard, and lemon zest.

6. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken.

7. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat.

8. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.

Source: http://www.taste.com.au/recipes/7531/aioli

Ingredients:

• 2 garlic cloves, chopped
• 1 teaspoon sea or rock salt
• 2 egg yolks
• 1 cup extra virgin olive oil
• 2 tablespoons water
• 2 tablespoons lemon juice
• 2 teaspoons wholegrain mustard

Directions:

1. Process garlic, salt and egg yolks in a food processor until well combined.

2. With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise. Transfer to a bowl.

3. Stir in water, lemon juice and mustard. Cover surface with plastic wrap and refrigerate until required.

To stir-fry brussels sprouts, slice into three or four pieces and then fry in a little oil or butter – they also taste great with onions and ginger.

Source: http://www.taste.com.au/recipes/13520/steak+mash+with+basil+brussels+sprouts

Ingredients:

• 475g Desiree mashed potatoes
• 4 thick-cut beef rump steaks
• Olive oil, to grease
• Salt & freshly ground pepper
• 500g brussels sprouts, halved
• 50g butter, chopped
• 2 tbs toasted pine nuts
• 2 tbs shredded fresh basil
• 2 tbs shredded parmesan

Directions:

1. Heat the mashed potatoes according to packet instructions. Bring a medium saucepan of water to the boil.

2. Meanwhile, heat a large frying pan on a medium-high heat. Grease the steaks with olive oil and season with salt and pepper. Cook for 3-4 minutes each side or until cooked to your liking. Set aside, covered with foil, for 5 minutes to rest.

3. Cook the brussels sprouts in the boiling water for 5 minutes. Drain well and return to saucepan. Add the butter. Toss until butter has melted. Add the pine nuts, basil and parmesan. Toss through quickly. Serve steaks with potatoes and brussels sprouts.

Serve with grilled lamb or roast beef

Source: http://www.taste.com.au/recipes/20511/beetroot+hazelnut+and+ricotta+salad

Ingredients:

• 850g can whole baby beets, drained, halved
• 1/2 cup dry-roasted hazelnuts, chopped
• 1/2 small red onion, thinly sliced
• 250g baked ricotta cheese, thinly sliced
• 60g mixed salad leaves
• 1 tablespoon olive oil

Directions:

Place beets, hazelnuts, onion, ricotta and salad leaves in a bowl. Toss to combine. Divide between plates. Drizzle with oil. Serve.

Source: http://www.taste.com.au/recipes/22406/tofu+green+bean+spinach+salad+with+miso+dressing

Ingredients:

• * 250g green round beans, trimmed, halved diagonally
• * 1 tbs miso paste
• * 2 tbs rice vinegar
• * 1 tbs salt-reduced soy sauce
• * 2 tsp caster sugar
• * 50g (1/3 cup) cornflour
• * 1/2 tsp freshly ground black pepper
• * 350g firm tofu, cut into 2.5cm pieces
• * Olive oil spray
• * 100g baby spinach leaves
• * 2 tsp sesame seeds, lightly toasted
• * 300g (2 cups) cooked brown rice, to serve

Directions:

1. Cook the beans in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

2. Place miso paste, vinegar, soy sauce and sugar in a small bowl. Stir until sugar dissolves and the mixture is combined.

3. Combine the cornflour and pepper on a large plate. Toss tofu in the cornflour mixture to coat. Shake off any excess.

4. Heat a large non-stick frying pan over high heat. Spray with olive oil spray. Add one-third of the tofu and cook for 1-2 minutes each side or until golden. Transfer to a plate. Repeat, in 2 more batches, with the remaining tofu.

5. Divide the spinach and beans among serving plates. Top with the tofu. Sprinkle with the sesame seeds and drizzle over the dressing. Serve with rice.

This is a mod of original, which has not enough beef and too much orange.

Source: http://www.thegoodmoodfoodblog.com/2010/02/ken-hom-demonstration-in-dublin.html

Ingredients:

• 500g of beef, sliced in strips
• 25ml of rapeseed oil
• 2 teaspoons of ginger, finely chopped
• 2 cloves of garlic, finely chopped
• Zest of half an orange
• 1 teaspoon of birds eye chillies, chopped
• 25g of black beans
• 75g of spring onions, chopped in 1 inch shanks
• 50g diced onion
• 75g diced red peppers
• 75g diced green peppers
• 45ml oyster sauce
• 40g of Chee Hou sauce (or miso dissolved)
• 2 teaspoons of sugar
• 200ml water
• 20ml sesame oil

Directions:

1. Heat the wok over a high heat and add oil to coat. Quickly stir fry the meat and when it is cooked through, remove from the pan and set aside.

2. Heat the oil in the wok and add the ginger and garlic.

3. Add the orange zest and fry until it releases fragrant citrus notes.

4. Then fry the chilli, black beans and chopped onions for 20 seconds.

5. Add the spring onions and peppers and fry lightly until tender.

6. Add the the Chee Hou sauce, oyster sauce, water and sugar and stir through. Then add the meat and toss until it is coated with all the sauce and vegetables.

7. Finish with the sesame oil.

8. Serve with noodles or rice.

I made it with half the tofu (one package) but used the full amounts of mushrooms, tomatoes, broth and vinegar. I used 3 cloves of garlic and halved the oil, flour and seasoning. It came out really good! If you want I to seem more breaded, don’t half the flour.

Source: 101 things to do with tofu (from RecipeThing user CLattuada)

Ingredients:

• 3 Tbs olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 28 ounces extra-firm tofu, drained, pressed and cut into strips
• 2 tablespoons flour
• 1/2 cup red wine vinegar
• 1/2 cup vegetable broth
• 1 can (15 ounces) diced tomatoes, drained
• 1 1/2 teaspoons Italian seasoning
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Directions:

1. Preheat oven to 350 degrees.

2. Heat oil in a large frying pan.

3. Add onion and sauté 2 minutes over medium-high heat.

4. Add garlic, mushrooms, and tofu to pan. Continue sautéing another 5-6 minutes, or until onions have softened and ingredients are well combined.

5. Add flour and continue cooking mixture, stirring continuously, another 3 minutes.

6. Add vinegar, broth, tomatoes, and seasoning. Transfer mixture to a casserole dish coated with nonstick spray.

7. Sprinkle Parmesan cheese over top and bake 30 minutes.

8. Season with salt and pepper to taste.

Made w 4 thighs, much more water, mirin instead of wine and kecap manis, asian celery not western, 1.5 anise, no cinnamon, forgot to strain – still tasted good. Would be good to cool stock to skim fat

Source:

Ingredients:

• STOCK
• 8 chicken legs, skin removed
• 1500 ml cold water
• 1/2 cup shaoxing wine
• 1/4 cup soy sauce
• 1/4 cup kecap manis
• 1 knob ginger sliced
• 2 coriander roots, washed and crushed
• 1/2 tsp whole white peppercorns
• 1 brown onion diced
• 1 cup celery, diced
• 3 star anise
• 1 piece cassia cinnamon or cinnamon
• TO SERVE
• Noodles of yr choice
• 2 spring onions, sliced thin
• Thai basil sprigs
• Coriander sprigs
• Mint sprigs
• Big handful beansprouts
• Selection raw veg (eg snakebeans, cucumber, Chinese cabbage)
• Lime wedges
• CONDIMENTS
• Sliced chillies in rice vinegar
• Fish sauce
• White sugar

Directions:

1. Place all stock ingredients in a pot and bring to boil, skimming well.

2. Turn down to a low simmer and cook till meat falling off bone – about 1 hr.

3. Strain and discard solids (except meat)

4. (meat & soup can keep in fridge for a day or 2)

5. Serve w everything else, like pho

Source: http://www.lifestylefood.com.au/recipes/3791/moroccan-lamb-tagine-with-buttered-couscous

Ingredients:

• 2kg/4lbs 61/2oz lamb shanks, cut across into slices about 4cm/11/2in thick (you can ask your butcher to do this for you)
• salt and freshly ground black pepper
• 3 tbsp olive oil
• ----For the Spice Paste----
• 4 garlic cloves
• 2 shallots, roughly chopped
• 1 red chilli, seeded and roughly chopped
• Stalks from 20g/3/4oz packet fresh coriander, leaves reserved
• 1 tsp freshly ground white pepper
• 1/2 tsp salt
• ----For the Tagine----
• 4 tsp ras el hanout
• 450g/1 lb carrots, peeled and cut on the diagonal into 7.5cm (3in) pieces
• 200g/7oz onions, sliced
• 8 x 50g/13/4oz waxy potatoes, such as Charlotte, peeled and left whole
• 400g/14oz sweet potatoes, peeled and cut into pieces the same size as the potatoes
• 450g/1 lb vine-ripened tomatoes, thickly sliced
• 75g/21/2oz dried apricots, (no need to soak)
• 2 tbsp clear honey
• 1.2litres/2pints 2fl oz chicken or vegetable stock
• 3 bay leaves
• 1 tsp salt
• ----For the Buttered Couscous----
• 450g/1 lb couscous
• 1/2 tsp salt
• 450ml/16fl oz boiling water
• 25g/1oz butter
• 2 tbsp olive oil

Directions:

1. Trim the lamb of any excess fat and then season well with salt and freshly ground black pepper.

2. For the spice paste, put all the ingredients into a mini-food processor or use a mortar and pestle, and grind to a smooth paste.

3. Heat the olive oil in a large flameproof casserole dish. Add the lamb pieces and brown on both sides. Lift onto a plate and set aside.

4. Add the spice paste to the remaining oil left in the casserole and fry gently for 2-3 minutes.

5. Add the ras el hanout and fry for a further minute.

6. Add the carrots, onions, potatoes, sweet potatoes, tomatoes, apricots and turn over a few times in the spice mixture.

7. Return the lamb to the pan and add the honey and enough stock to not quite cover the meat.

8. Add the bay leaves and one teaspoon of salt. Bring to the boil and leave to simmer gently, uncovered, for 1½-2 hours, turning the pieces of meat every now and then as the liquid reduces, until the lamb is tender.

9. Ten minutes before the tagine is cooked, put the couscous and salt into a large bowl and stir in the boiling water.

10. Cover with a tea towel and leave to soak for five minutes. Then uncover and fluff up into separate grains with a fork.

11. Melt the butter with the oil in a large pan, add the couscous and stir over a low heat for a couple of minutes until heated through.

12. Skim the excess oil from the top of the stew.

13. Chop the remaining coriander leaves, scatter over the top, and serve at the table from the casserole, with the couscous.

“The soup was delicious. Me and my mulligatawny are going to be friends for years to come….The soup itself is served in bowls over some cooked rice. If you are in the mood for more of a curry than a soup, use more rice. If you are in the mood for soupy, then add just a bit of rice. Each person can customize their own—and you know, on-the-spot soup customization options are hard to come by.”

Source: bon appetit (from RecipeThing user bradleygirl) (from RecipeThing user Organic Gal)

Ingredients:

• 1/4 cup vegetable oil
• 3 cups chopped onion
• 5 garlic cloves, chopped
• 1.5 tablespoons garam masala
• 1.5 teaspoons ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• 2 cups dried red lentils
• 8 cups low-salt chicken broth (my note: or your salty broth if you prefer)
• 2 cups diced cooked chicken
• 1 cup canned unsweetened coconut milk
• 3 tablespoons fresh lemon juice
• 2 cups cooked basmati rice
• lemon wedges

Directions:

Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper. Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

A Winter Staple!

Source: Saveur (from RecipeThing user Organic Gal)

Ingredients:

• 3 tbs tomato paste
• 3 1/2 cup beef stock
• 4 lbs beef chuck cut into cubes
• 1 1/2 lb white mushrooms, quartered
• 1 large yellow onion, sliced
• 6 cloves garlic, chopped
• 2 tsp fresh thyme leaves, chopped
• 2 cup Guiness Stout
• 1 1/2 cup flour
• salt
• peppper
• 1 egg
• 1 lb frozed puff pastry, thawed

Directions:

1. eat oven to 325. Put tomato paste in a large bowl, add stock, and stir until paste dissolves. Add beef, mushrooms, onions, garlic, thyme, and stout, stir well. Sprinkle flour over, season with salt and pepper, and stir well. Transfer to a deep 10 1/2 × 12 1/2 baking dish set on a large baking sheet. Cover with foil and bake, stirring occasionally, until very tender, 3 1/2-4 hours.

2. Beat egg and 1 tsp water together and set aside. Roll puff pastry onto lightly floured surface to a 1/4" thickness, 2" wider than the baking dish. Uncover stew, and drape pastry over dish. Brush with egg wash. Return to oven and bake until buffed and golden brown, about 40 minutes.