6 Jul 2008

Chickpea Soup Recipe

Written by Caribbean Recipe Blogger in Soup Recipes

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chickpea soup

Try something different for the vegetarians in your life. Chickpea Soup in a great vegan recipe and it’s super healthy. Usually reading in 20- 25 minutes; everyone can enjoy this quick and delicious recipe – not only vegetarians.

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Ingredients:

Â¾ lb. lean lamb, diced
2 tablespoons oil
2 tomatoes, chopped
Â½ teaspoon cinnamon
Â½ teaspoon turmeric
6 cups water

2 tablespoons lemon juice

1 teaspoon salt

Â½ cup chickpeas

3 celery stalks, chopped finely

2 onions, chopped

1 teaspoon coriander

3 tablespoons parsley, chopped

Â½ teaspoon cumin

2/3 cup lentils

2 eggs

Â½ teaspoon pepper

Method:

Soak peas in cold water overnight. Then drain and set aside. In a heated pan start browning lamb in oil. Add celery, onion, tomato, parsley, cinnamon, coriander, turmeric, and cumin and cook for about 3 minutes stirring all the time. Add water, chick peas and lentils bring to a boil and simmer for about 1 hour. Add salt and pepper. In a small bowl beat eggs and lemon juice together. Add simmering soup whisking all the time eggs will form strands. Then serve hot â€“ garnished with parsley.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:bbcgoodfood.com

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Tagged with: Celery, Chickpea, Cooking, Home, Olive oil, Salt and pepper shakers, Soup, Soups and Stews

22 Jun 2008

Stuffed Breadfruit

Written by Caribbean Recipe Blogger in Vegetarian Recipes

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In most Caribbean Islands Breadfruit is considered to be the poor mans bread. Back in the when flour was a luxury idea, fried and roasted breadfruit was a great alternative to bread. There are different ways people are the Caribbean prepares breadfruit dishes â€“ stuffed breadfruit is just one of the many ways.

I have to be honest â€“ Iâ€™ve never tasted stuffed breadfruit. This is maybe the only recipe which involves breadfruit that Iâ€™ve yet to try in my lifetime. But Iâ€™ve heard great reviews about this recipe. I can’t wait to try this recipe in the near future.

Stuffed Breadfruit Recipe Ingredients:

1 Whole breadfruit

1 onion

2 Clove garlic, crushed

1 tablespoon butter

1 lb. Salt beef, pork or pig-tail

1 hot pepper

2 teaspoon flour

Stuffed Breadfruit Recipe Instructions:

Boil breadfruit whole, covered with water in large, covered pan for 15 minutes. Remove from fire and place in greased pan in hot oven and bake for about Â¾ hour or until cooked when pricked with a skewer. Remove for oven and dig out center or heart. While breadfruit is baking, make a stew with beef or pigtail.

First cut into pieces. Put butter into pan over heart and sautÃ© garlic, and onion for 1 minute. Add pork or beef and hot pepper and about 2 cups water. Simmer slowly until tender. Then make a runny paste with flour and some warm water – thicken gravy and let simmer for another 5 minutes. Fill centre of breadfruit with mixture. Then cut into slice and serve, spooning balance of stew over breadfruit is serving plates.

Recipe by:Yolande Cools-Lartigue

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Tagged with: baking, Beef, Breadfruit, Breadfruit Recipe, Butter, Caribbean Bread Recipes, Cook, Cooking, Dairy, Dominica, Garlic, Home, Oven, Recipe, Soups and Stews, Stew, Stuffed, Stuffed Breadfruit, Stuffed Breadfruit Recipe

19 Jun 2008

Cream of Carrot Soup

Written by Caribbean Recipe Blogger in Soup Recipes

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I have had a craving for a good Cream of Carrot Soup for a while now. I used to get a good bowl at a small restaurant that has since closed but never made it myself before. My grandma recently made a pot us for me. I must say, it went down good with some locally made bread â€“ that are made from old time stone ovens. Anyway, I think this recipe is incredible.

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Ingredients:

Â½ cup evaporated milk or Cream

Â½ lb carrots, grated

Â¼ teaspoon chopped thyme

Â¼ teaspoon pepper

Â¼ lb salt pork of beef

1 onion, grated

small tannia, chopped

1 clove garlic

2ozs. Butter

4 cups water or stock

Method:

In a large sauce pan over heat sautÃ© carrot, onion, garlic, salt pork and thyme in butter. Do not allow to become brow, so cook over low heat covered for about 5 minutes. Then add 4 cups water or stock and bring to a boil. Lower heat and cook covered until all vegetable are very soft. Cool slightly and put into blender after removing salt pork. Return to heat and cook until mixture thickens. Just before serving add cream. Allow to become well heated, but do not boil. Serve immediately.

Photo credit:bfeedme.com

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Tagged with: Caribbean Bread Recipes, Cooking, Cookware and bakeware, Fruits and Vegetables, Home, Soups and Stews

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Chickpea Soup Recipe

Stuffed Breadfruit

Cream of Carrot Soup

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