Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “spicy”

Spicy Red Curry Pumpkin Soup with Prawns

Everyone loves pumpkin soup but sometimes it needs a little boot up the bum to be a bit more exciting.

This is an adaption of a recipe I found in a newspaper – I tweaked it a little and the result is fantastic.

Hot and spicy with crunchy prawns it can be as hot or as mild as you like.  We love spicy food so I added in 2 tablespoons of red curry paste.

Vegetarians can just omit the prawns and enjoy the delicious soup…  The amounts below will serve 4 people.

photo-2

Ingredients:

2 tablespoons peanut oil

1 brown onion, coarsely chopped

1 tablespoon red curry paste (more if you prefer hotter)

4 cups vegetable stock

1 butternut pumpkin, peeled, seeded, coarsely chopped

3 kaffir lime leaves

1 cup coconut cream

2 teaspoon of sugar

1 tablespoon fish sauce

20 green prawns, peeled, leaving tails intact

1/3 cup fresh coriander leaves

Lime wedges, to serve

Method:

Heat 1 tablespoon of the oil in a large saucepan over medium heat.

Add the onion and cook, stirring, for 3 minutes or until soft.

Add the curry paste and cook, stirring, for 30 seconds or until aromatic.

Stir in the stock and bring to the boil.

Add the pumpkin and lime leaves.

Cover and cook for 30 minutes or until the pumpkin is tender.

Remove the kaffir lime leaves and discard

Blend the pumpkin to a puree with a blender stick or in a jug

Place over low heat and add the coconut milk.

Stir for 2-3 minutes or until heated through.

Add in sugar and fish sauce to taste.

In the meantime, toss the prawns in the remaining oil and fry in a large non-stick fry pan over high heat.

Cook for 2-3 minutes each side or until they change colour.

Ladle the soup into shallow bowls and place the prawns and coriander on top.

Serve with lime wedges to squeeze over the prawns

 

Bon Appétit!   🙂

Spicy Dutch Meatballs

This is a recipe I stumbled across recently and having made them today I had to share with everyone.  They are delicious!  It seems odd putting sweet biscuits in a meat dish but trust me this works really well.  Sweet, sticky and spicy  – we were scoffing them down as I lifted them out of the pan…

Enjoy… 🙂

Spicy Dutch Meatballs

Spicy Dutch Meatballs

Ingredients:

4 slices thin bacon

4 slices ham

6 Speculaas (Dutch biscuits)*

1 kg good minced beef beef (I always use diet mince)

3 teaspoons spices (Speculaas spices)**

6 tablespoons Ketjap Manis***

1 1/2 tablespoon Sambal Oelek****

2 tablespoons butter

Method:

Cut the bacon and ham into very thin strips.

Grind the biscuits into fine crumbs and mix them with the speculaar spice powder, ketjap, sambal and bacon, then using your hands, mix all of it thoroughly with the minced beef.

Roll the mixture into balls about the size of a golf ball (about 20 or so).

Heat the butter in a large pan and cook in batches for about 10 minutes on a low heat until golden brown and cooked though.

Serve while warm with a little extra Sambal Oelek

*  Speculaas are a crunchy Dutch cinnamony spicy biscuit readily available in all supermarkets.

** Speculaas Spices are a combination of spices – I mixed together about 1/4 – 1/2 a teaspoon of cinnamon powder, all spice powder cumin powder, ground nutmeg, coriander powder, ginger powder and cumin powder to make up about 3 teaspoons.  You can add anything else more or less depending on what your favourite flavours are…  Some delis do sell the powder already made up…

*** Ketjap Manis is a thick sweet Indonesian Soy Sauce and is readily available in all supermarkets.

**** Sambal Oelek is a paste made with ground chillies and is readily available in all supermarkets.

Spicy Tomato Soup

This soup is one my husband makes every winter.  It’s delicious and can be made suitable for vegetarians by omitting the bacon and using vegetable instead of beef stock.

Spicy Tomato Soup

Ingredients:

1200 g tinned crushed tomatoes

2 carrots

1 chopped onion (fresh or frozen)

1 clove garlic (or 1 tsp crushed in jar)

¼ cup rice

olive oil or margarine

2 rashers bacon

1 tablespoon tomato paste

1 teaspoon sambal oelek (or 1½ teaspoons tabasco sauce)

4 cups of beef stock

Method:

Heat oil in a large saucepan.

Add chopped onion and bacon and cook for 10 minutes until the onion is soft.

Add chopped carrot, sambal (if using ), crushed garlic and cook a further 2 minutes.

Add rice and crushed tomatoes, stirring to combine with other vegetables

Cover pan and cook gently for around 5 minutes, stirring occasionally.

Do not let the vegetables brown.

Add tomato paste, tabasco (if using) and beef stock.

Simmer gently for 1½ hours until carrot and onion are tender.

Blend in food processor or use hand held processor.

Gently reheat and season with salt and pepper if required.

Serve with a dollop of fresh cream. Delish…

Bon Appetit!

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