Best of World - Recipes

• 1 bunch spring onions, chopped
• 300 gms button mushrooms, sliced
• 600 ml chicken or vegetable stock
• 1 tbsp white wine
• a dash of nutmeg
• freshly ground black pepper 

• In a saucepan, cook about 100 ml of stock with spring onions, mushrooms and wine until vegetables are soft.
• Season with thyme, nutmeg and pepper.
• Add rest of the stock, bring to the boil and simmer for about 30 minutes. Serve warm.

• 70 gm bacon
• 1 medium potato, peeled and chopped
• 500 ml chicken stock
• 250 ml frozen peas
• 1 tsp sugar, optional
• ½ small bunch mint , chopped

• Fry the bacon in a non-stick pan, till crisp. 
• Add the potatoes and chicken stock and simmer till potatoes are soft
• Add the peas and cook for 3 minutes
• Remove the stock from the pan, and pour in a blender, in batches.
• Add chopped mint to the blender. Add sugar if needed.
• In the blender, mix everything till smooth.
• Serve with fried croutons

• 2 tablespoons butter
• 2 cups finely chopped onion
• 4 cups cauliflower and brocolli tiny florets
• 3 cups diced peeled baking potato
• 1/2 cup finely chopped carrot
• 1 teaspoon caraway seeds
• 6 cups chicken or vegetable stock
• salt and pepper to taste

• Melt butter in a saucepan over medium heat, and sauté onions and garlic.
• Add the tiny florets, potato, carrots and caraway seeds to the garlic and onions and cook until florets begin to brown. Stir frequently.
• Add the stock to the pan and bring to a boil. Reduce heat and simmer for 20 minutes until vegetables are tender.
• Season with salt and pepper, and serve with warm bread.

• 2 cup of dried chickpeas
• 6-8 cups of chicken or vegetable stock
• 1 tsp of baking powder
• 1 large onion, thinly sliced
• 1/2 cup of olive oil
• 1 stalk of celery, finely chopped
• 3 bay leaves
• 1 tsp salt
• 1 tsp paprika
• 1 tbsp flour
• 2-3 large lemons                  

• Soak the chickpeas in a large bowl of water overnight. The next day, drain and rinse the chickpeas, and soak again in water with baking soda. Drain and rinse again, this time removing any skins
• The next day, heat olive oil in a pot on medium heat, and add the onions, celery, bay leaves, paprika and sauté until the vegetables soften.
• Add the chickpeas in the pot and pour the stock, and bring to a boil. Skim off the top layer of foam that covers the stock.
• Reduce heat and let simmer for about 2 hours, till chickpeas are soft.
• Add salt and olive oil and continue cooking for a few minutes.
• Mix the flour and the lemon juice. When the mixture is smooth, add 2 table spoons of the chickpeas broth and stir. Pour the mixture to the chickpeas, and cook for a few minutes, stirring constantly.
• Serve with a dash of lemon. Season with salt and pepper to taste. Serve with a warm portion of garlic bread.

Ingredients :

• 1 cantaloupe melon, peeled and seeded
• 4 cucumbers, peeled and seeded
• 2 tbsp honey
• 2 tbsp lemon juice
• 8 – 10 sprigs mint 

Preparation :

• Puree melon and cucumbers until smooth in a blender and strain.
• Add honey and lemon juice to soup. Pour mixture into a jug, and keep aside
• Add chopped mint into the soup. Keep the mixture for a few hours at room temperature.
• Chill until ready to serve. Serve chilled.

Ingredients :

• 1.5 kg pumpkin, peeled and chopped
• 4 tbsp sunflower oil
• 1 onion, sliced
• 1 lemongrass
• 1 tbsp ginger, peeled and grated
• 4 tbsp Thai red curry paste
• 400 ml coconut milk
• 800 ml vegetable stock
• lime juice and sugar for seasoning
• 1 red chilli sliced, for garnishing
• 1 tsp chopped coriander

Preparation :

• Heat oven to 200^O C. Place the pumpkin in a roasting tin with half the oil and seasoning, and roast for 30 minutes. Pumpkin should be soft and tender.
• Add the rest of the oil in a sauce pan and sauté onions, ginger and lemongrass on a medium flame. Cook gently till it softens. Stir in the curry paste, and stir for a minute.
• Add the roasted pumpkin. Keep aside 3 tbsp coconut milk for later use and add the rest along with the stock into the sauce pan.
• Bring to a simmer, cook for a few more minutes and then remove the lemongrass.
• Allow to cool. Once cooled, blend in a blender, to a smooth consistency.
• Return to the pan, heat and adjust seasoning as required.
• Remove from pan, drizzle with lime juice and sugar if needed.
• Garnish with 1 red chilli and chopped coriander

Ingredients : 

• 3 chicken breast pieces, cut into strips

• 2 cups coconut milk

• 1 cup chicken stock

• 1 stalk fresh lemongrass, washed and chopped in chunks

• 1 onion, peeled and chunked

• 2 cloves of garlic

• 3 pieces of galangal peeled and sliced thinly

• 2 tsp chillies, finely chopped

• 2 kaffir lime leaves, chopped

• 1 tbsp fish sauce

• ½ cup coriander leaves,

• 1 tsp sugar

Preparation :

• In a sauce pan, mix the coconut milk, stock, onions, lemongrass, galangal, garlic, half the chilli, sugar, kaffir lime leaves. Over a medium heat, bring to a boil. Simmer for around 30 minutes. Stir occasionally.

• Remove the pan from the heat, and pour the broth through a strainer to elminate all the chunky pieces. Pour the broth back in the sauce pan, and put on heat again.

• Add chicken, remaining chillies and simmer for another 8-10 minutes. Also add the fish sauce.

• Continue stirring until chicken is cooked and well mixed.

• Add the coriander to garnish. Add salt if needed.

• Serve warm

Vegetable Manchow Soup

Ingredients:
2 tbsp French Beans (finely chopped)
 2 tbsp Baby Corn (finely chopped)
 2 tbsp Cabbage (finely chopped)
 2 tbsp Carrots (finely chopped)
 2 tbsp Onions (finely chopped)
 2 tbsp Red Capsicums (finely chopped)
 3 tsp Corn Flour
 1 tsp Vinegar
 ½ tsp White Pepper
 ½ tsp Soy Sauce
 2 tbsp Tomato Sauce
 A pinch Orange-Red Food Color (optional)
 A pinch Ajinomoto (optional)
 2 sprigs Spring Onions (for garnishing)
 2½ cups Water
 Salt to taste
 Oil for frying

For Chinese Chilly Chutney
 4-5 Dried Red Chilies
 1 Onion (small)
 1 Garlic (head)
 1 tsp Tamarind Pulp
   



Preparation:

    Soak dried red chillies in hot boiled water for about 10 minutes.
    Take out the chillies and grind it with the remaining ingredients (for Chinese Chutney) to form a fine paste.
    Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto, tomato sauce, white pepper, salt and orange red colour to it. Place the bowl aside.
    Heat oil in a pan and saute all the vegetables for 1-2 minutes.
    Add Chinese Chutney Paste to the vegetables.
    When aroma arises, pour water into it.
    When the water starts boiling, add corn starch gradually and stir constantly until it thickens.
    Garnish the soup with spring onions.
    Serve it hot.

CHICKEN CORN SOUP