No Croutons Required - The Winner for January

The challenge for January was to make a Thai inspired soup or salad. It was a tight race but the winner this month is Mangocheeks with this creamy and luscious Thai Butternut Squash Soup with Tofu Croutons. Congratulations Mangocheeks! This soup is certainly an inspired creation.

Jacqueline will be hosting the February edition of No Croutons Required. The theme for February is the copy cat round. The challenge is to recreate a vegetarian soup or salad from a restaurant that has left a lasting impression. See Tinned Tomatoes for more details.

Lemon coconut mini cheesecakes

I’ve read that “Monk” is about to end – its last season is about to start here in Brazil. Can’t say I’m sad – I’ve tried watching the show several times, but it’s really not my cup of tea; I don’t see what all the fuss is about – or all the awards, for that matter.

I used to feel the same way about cheesecakes, until I made this recipe – now I want to try each and every cheesecake flavor out

Green Lentil Soup with Coconut Milk

Sometimes there is nothing better on a cold winter day than a warming bowl of simple lentil soup. This version is extremely easy to prepare, but very nourishing when served with buttered basmati rice and perhaps some homemade biscuits. I have adapted this recipe from a charming cookbook entitled Once Upon a Tart that I will be revisiting often. Not only are there lots of good ideas for sweet and savory tarts, but also lots of soups, creative sandwiches, salads, condiments, quick breads and cookies. The writing is fresh and witty and most of the recipes include helpful cooking hints and information about the ingredients used. The book is written by Frank Mentesana and Jerome Audureau, who own and operate a bake shop in New York City.

Green Lentil Soup with Coconut Milk

2 - 3 tablespoons of unsalted butter
2 medium onions, finely chopped
1 largish garlic clove, minced
3 tablespoons of fresh thyme or 1 1/2 teaspoons of dried thyme
1/2 teaspoon of cayenne
2 teaspoons of turmeric
dash of ground coriander
4 - 5 cups of vegetable stock
1 1/2 cups of rinsed green lentils (I used Puy Lentils)
2 - 3 tablespoons of unsalted butter
1/2 teaspoon of ground cardamon
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground nutmeg
freshly ground cracked black pepper
1 can of coconut milk (398 ml / 14 ounces)

Saute the onions and garlic in the butter over medium high heat until softened - about 5 - 10 minutes. Reduce the heat slightly and add the thyme, turmeric, coriander and cayenne. Stir and fry for another few minutes.

Add the veggie stock and the rinsed lentils and simmer for roughly 20 - 30 minutes or until the lentils are tender.

Heat the second quantity of butter in a small saucepan over medium heat. Toss in the cardamon, cinnamon, cloves, nutmeg and pepper and stir and fry for a few minutes. Add to the soup, stir, add the coconut milk, stir until well combined, and simmer for another 15 minutes or so.

Yields about 6 servings.

More lentil recipes from Lisa's Vegetarian Kitchen:
French Lentil Salad with Sweet Corn and Tomato
Red Lentil and Carrot Soup
Potato Leek Soup With Watercress, Green Lentils and Fresh Goat Cheese

On the top of the reading stack: Tales of Love & Loss by Knut Hamsun

Audio Accompaniment: Dreamtime Return by Steve Roach

Cinnamon tea cakes

Let’s play a game? Think of something tender. Now something three times more tender – there, you have these cakes.

I must be honest with you: I only made these cakes because I wanted to bake something right away and my butter was cold; I remembered that this recipe from DH mag #29 called for melted butter and gave it a try – it was a really good surprise.



Cinnamon tea cakes
from Donna Hay

Raisin Cranberry Tea Biscuits

I don't normally put raisins in baked goods, but I recently had a request for some raisin tea biscuits, so I decided to experiment. These turned out light and flaky and the addition of dried cranberries added a nice natural sweetness. If you are a savory person like me, I would even suggest you only add a tablespoon of sugar instead of two. If you don't have dried cranberries on hand, just add a few more raisins. The raisins can also be soaked in a bit of water and drained before adding to the batter for an extra plump raisin flavour.

Raisin Cranberry Biscuits

3 cups of unbleached white flour
2 tablespoons of sugar
1 1/2 tablespoons of baking powder
1/2 teaspoon of sea salt
3/4 cup of cold butter
1 1/4 cups of milk
1/2 cup of raisins
1/4 cup of dried cranberries

Line a large baking pan with parchment paper.

In a large bowl, combine the flour, baking powder, sugar and salt. Cut the butter in using a pastry cutter or a knife and fork until the mixture resembles coarse crumbs.

Make a well in the center of the flour mixture and pour in the milk. Stir until just combined. Stir in the raisins and cranberries.

Shape the dough into roughly 1 1/2 inch biscuits and transfer to the prepared baking sheet.

Bake in a preheated 375 degree oven for roughly 15 - 20 minutes or until golden brown.

Yields roughly 12 large biscuits.

More biscuit recipes from Lisa's vegetarian kitchen:
Whole Wheat Blueberry Tea Biscuits with Dried Cherries
Goat Cheese Parmesan Biscuits with Dill
Cheddar Dill Beer Biscuits

On the top of the reading stack: Tales of Love & Loss by Knut Hamsun

Audio Accompaniment: Dreamtime Return by Steve Roach

Crispy salted oatmeal white chocolate cookies

Oatmeal haters, please, hear me out: these cookies are going to change the way you feel about oats. Trust me and Deb on that – they are absolutely delicious. And since I don’t want the other readers to feel left out: the oatmeal lovers like me will adore them, too. :)Crispy salted oatmeal white chocolate cookies1 cup (140g) all purpose flour¾ teaspoon baking powder½ teaspoon baking soda¼

Roasted pumpkin and marjoram soup

I’m feeling a bit guilty – here I am, posting cherry recipes, sorbets and ice creams while my dear readers on the Northern Hemisphere are covered in snow...

I thought you deserved something warm, comforting and full of flavor – I hope the vivid color cheers you up!
xx



Roasted pumpkin and marjoram soup
adapted from Donna Hay magazine

800g Japanese pumpkin (kabocha)
1 tablespoon olive oil
1

No Croutons Required - Thai Soups and Salads

The No Croutons Required challenge for January was to make a Thai inspired vegetarian soup or salad. Spicy Thai food is probably my favorite cuisine after Indian. For some reason, I rarely cook Thai at home but that will surely change after receiving these inspiring entries. Influenced by the flavours of China and India, but with a unique blend of stylistic flavours of its own, Thai cooking is fun and worth the effort in the kitchen. As usual, the choice won't be an easy one, but please vote for your favorite submission in the comment section or via email. Please note my contribution is not eligible for voting.

Our very first entry is this flavorful Thai Soup with Tofu from Mansi of Fun and Food Cafe. A homemade green chili paste made up of Thai chilies, garlic, shallots, galangal, kaffir lime rind, lemon grass, cumin and coriander seeds is simmered into a delicious soup with cubes of tofu, fresh basil leaves, peas, coconut milk and fresh lime juice. More veggies can be added to this soup, but such elegance as Mansi has produced has me craving a bowl just as is. (California, USA)

Priya is up next with this tempting Thai Green Mango Salad. This crunchy salad is made up of green mango, bean sprouts, fresh coriander leaves, spring onions, roasted peanuts and Thai chilies and then tossed with a dressing of soya sauce, lemon juice, a bit of brown sugar and some Thai chili sauce. So fresh and nourishing, this salad would make a perfect side dish to any spicy meal. (Paris, France)

Usha of Veg Inspirations submits this quick and easy, but oh so tasty, Vegan Thai Curry Soup. Soon to be regular on her menu, this delightful soup combines the goodness of onion, carrots, button mushrooms, sweet potato, ginger, red curry paste, red chili powder, coconut milk and cilantro. Usha suggests you add spinach for a slightly earthier flavour. Either way, I'd be sure to enjoy a bowl of this healthy soup. (North Carolina, USA)

Graziana of Cooking with Herbs gets inspired and makes a Steamed Vegetable Salad with Homegrown Herbs and Thai Seasoning. This veggie packed salad is made up of steamed potato, cauliflower, onion, carrot and served with homemade Thai curry paste, peanut butter, tamarind, coconut powder, soya sauce and Nuoc Nam sauce. A flavourful and healthy side dish for any occasion! (Italy)

Nina of Miss.Adventure@Home cooks up a Thai Hot and Sour Soup that she was inspired to make after enjoying one from a local restaurant. Easy to make says Nina, this brothy soup combines homemade vegetable broth, lemon grass, a small amount of sugar, tamarind paste, lime juice, chili paste, shiitake mushrooms, enoki mushrooms. bamboo, tofu and a beaten egg if desired. Other vegetables can be added to this yummy soup if desired. (Hamilton, Ontario, Canada)

Lisa of Sunday Hotpants contributes this elegant Cucumber and Papaya Thai Salad that she adapted from a Thai cookbook by David Thompson. This hot, sour and salty salad is made up of papaya, cucumber, shallots, mint leaves and coriander leaves and tossed with garlic, a pinch of salt and sugar, chilies and lime juice. Lisa suggests adding Mangosteen if you can find them. (Dunedin, New Zealand)

Sweatha of Tasty Curry Leaf prepares a fresh vegan version of Som Tam that would be ideal served with sticky rice. This Thai Green Papaya Salad includes shredded papaya, tossed with crushed garlic, cherry tomatoes, green beans, green chilies, lime juice, soya sauce and some sugar. Simple but not lacking in flavour! Delightful for any occasion. (Bangalore, India)

My own contribution this month is a Hot and Sour Mushroom Soup made with fresh Nam Prik Sauce. I can never resist mushrooms and for this unique soup I used oyster mushrooms, lemon grass, kaffir lime leaves, tamari sauce, a wee bit of sugar, fresh lemon juice, dried wild mushrooms and green chilies. The left over Nam Prik Sauce made up of roasted eggplant, shallot, tomatoes, garlic and tamari would go nicely with veggies or served over pasta. (London, Ontario, Canada)

Jassy of Gin and Crumpets contributes this winter Hot and Sour Tofu Soup that is packed full of veggie goodness. A paste of shallots, chilies, galangal, garlic, lime and soya sauce is made into a soup of tofu, veggie stock, fresh orange juice, tamarind paste, a sprinkling of sugar, soya sauce, broccoli, cabbage, carrot and fresh coriander leaves. Perfect for lunch or a light dinner. (London, England, UK)

From Mango Cheeks we have a pretty Thai Butternut Squash Soup with Tofu Croutons. This creamy and luscious soup features butternut squash, coconut milk, veggie stock, kaffir lime leaves, baby spinach, lime and fresh coriander. No croutons required, but Mango Cheeks served the soup up with some crispy tofu croutons coated with soya sauce and Thai curry paste. Serve with rice for a substantial and satisfying meal. (West of Scotland)

Nupur of One Hot Stove cooks up this colourful Thai-Spiced Mushroom Noodle Soup which is certain to cure all that ails you. This slurpable soup combines the goodness of mushroom stock, soothing lemon grass, cremini mushrooms, green onions, red curry paste, soya sauce and udon noodles. Garnish with green onions, lime juice and cilantro for a real treat! (St. Louis, Missouri, USA)

Last, but certainly not least, Kevin of Closet Cooking submits this gorgeous Thai Black Rice Salad. This vibrant salad and irresistible dish brings together Thai black rice, red pepper, mango, green onions, fresh cilantro and mint, cashews and is tossed with soya sauce, lime juice, a small amount of palm sugar and a bird's eye chili. Totally drool worthy! (Toronto, Ontario, Canada)

Jacqueline will be hosting the February edition of No Croutons Required. Check back at the beginning of the month for the theme.

Cherry friands

I am so disappointed: I used to watch Bill Granger’s videos on You Tube but they are all gone now. :(
At least that reminded me of how little I’d been using his books – this recipe comes from Simply Bill


I thought of my blogger friend Tatiane while baking these friands: like me, she’s mad for ice cream and is always searching for new ways to use her stash of egg whites – Tati, I hope you

Hot and Sour Mushroom Soup

Spicy Thai cuisine is probably my next favorite after Indian cooking. Oddly enough, I have rarely cooked authentic Thai food, opting instead for take out from Thai Taste, my favorite Thai restaurant in London. I suppose that is one of the reasons I chose Thai soups and salads for the theme for this month's No Croutons Required; this challenge inspired me to come up with a Thai meal in addition to getting some lovely ideas from fellow bloggers.

I always prefer to make my own spice blends and sauces, and so I made a fresh Nam Prik Sauce in preparation for the soup. You will end up with more than you need for this recipe but this sauce would be good served over egg noodles or with some fresh or lightly cooked vegetables.

This recipe is adapted from Thai Vegetarian Cooking by Vatcharin Bhumichitr. I will have more to say about this amazing cookbook in future, which contains 130 recipes for authentic salads, appetizers, snacks, soups, curries, desserts and much more. The book contains extensive photographs, helpful explanations of ingredients used in Thai cooking and a fascinating snapshot of the country and its cooking traditions.

I served this soup along with Massaman Curry.

Hot and Sour Mushroom Soup

For the Nam Prik Pow Sauce:

6 red or green chilies, seeded
2 large garlic cloves, peeled and roughly chopped
2 shallots, peeled and roughly chopped
1 medium tomato
1 green eggplant or a baby purple eggplant
juice from one small lemon
2 tablespoons of tamari sauce
1/2 teaspoon of sea salt
1/2 teaspoon of sugar

For the Soup:

3 cups of vegetable stock
2 teaspoons of Nam Prik Pow sauce
1 inch piece of lemon grass, finely chopped
3 kaffir lime leaves, roughly chopped (or a teaspoon of lemon zest)
2 tablespoons of tamari sauce
1 teaspoon of sugar
juice from one small lemon
14 grams of dried mushrooms, soaked for 20 minutes in hot water and drained
approximately 2 cups of oyster mushrooms, roughly chopped
3 green chilies, seeded and finely chopped

coriander leaves to garnish - optional

Begin by making the Nam Prik sauce. Wrap the chilies, garlic, shallots, tomato and eggplant in foil and roast under the broiler until they begin to soften - roughly 30 minutes. Transfer to a food processor, along with the lemon juice, tamari, salt and sugar and pulse to combine.

To make the soup, in a large pot, bring the vegetable stock to a boil. Stir in the Nam Prik sauce. Add the remaining ingredients and simmer over medium low heat until the mushrooms are just cooked. Garnish with fresh coriander leaves if desired.

Serves 4.

Other Asian recipes from Lisa's Vegetarian Kitchen to try:
Miso Seaweed Broth with Mushrooms and Carrots
Yunnan Stir-Fried Azuki Beans and Green Pepper
Miso Soup with Wild Mushrooms
Oseng Oseng Tempe

On the top of the reading stack: Catching Fire (The Hunger Games, Book 2) by Suzanne Collins

Audio Accompaniment: Consciousness by Windy and Carl

Watermelon sorbet

I used to think that brownies were the easiest dessert in the world but I was wrong – sorbets are easier! What a wonderful discovery. :)

The only “but” is that there is no bowl-covered-in-chocolate-goo to lick at the end. ;)



Watermelon sorbet
from Donna Hay magazine


1 cup + 1 ½ tablespoons (218g) caster sugar
½ cup (120ml) water
900g peeled watermelon
1/3 cup (80ml) lemon juice

Place the

Poppy Seed Cheese Biscuits

Quick breads are not only a perfect way to fill out a meal, they are fun to make too and a good choice for novice bakers just starting out in the kitchen. I can never have too many ideas for quick breads, so I was delighted to hear about The Best Quick Breads by Beth Hensperger, a now favored book. Containing over 150 recipes for scones, biscuits, muffins, shortcakes, cornbread, pancakes and lots of other tempting creations and accompaniments, this is a staple addition to any cookbook collection.

This extensive collection of recipes offers up loads of ideas that can be prepared in a pinch with the additional benefit that most of the ingredients will be on hand in a well stocked kitchen of staples. Traditional, yet creative at the same time, there is something to tempt every taste bud. Breakfast, lunch and dinner are all covered here. Truly an inspiration and a recommended addition to any household.

Poppy Seed Cheese Biscuits


2 tablespoons of unbleached white flour for sprinkling on baking sheet
2 tablespoons of cornmeal for sprinkling on baking sheet
3 cups of unbleached white flour
1/2 cup dry milk powder
2/3 cup of extra old cheddar cheese
1/4 cup of cornmeal
4 teaspoons of baking powder
3/4 teaspoon of cream of tartar
1/2 teaspoon of sea salt
3/4 cup of cold unsalted butter, cut into pieces
1 large egg
1 1/4 cups of cold water
1 large egg, beaten with 1 teaspoon of water for glazing
3 tablespoons of poppy seeds

Line a large baking sheet with parchment paper and sprinkle with the flour and cornmeal.

In a large bowl, combine the flour, milk powder, cheese, cornmeal, baking powder, cream of tartar and salt.

Cut the butter into the dry ingredients using a pastry cutter or a knife and fork. The mixture should resemble coarse crumbs. Now add the egg and cold water and stir until just combined.

Turn the dough unto a floured surface and knead gently for a minute or so, adding a bit more flour if the dough is too sticky. Transfer the dough to the baking sheet and pat into a circle, about an inch thick.

Cut the dough into wedges and separate a bit. Beat the egg with the water until foamy and brush over the biscuits. Sprinkle the biscuits with poppy seeds. Bake in a preheated 375 degree oven for roughly 20 minutes or until cooked throughout and golden brown. Let sit for a few minutes and serve hot.

Yields 4 - 6 servings.

Other biscuit recipes from Lisa's Kitchen you are sure to enjoy:
Quick and Easy Ricotta Biscuits
Whole Wheat Olive Oil Biscuits
Cornmeal Biscuits

On the top of the reading stack: Thai Vegetarian Cooking
by Vatcharin Bhumichitr

Audio Accompaniment: Laughing Stock by Talk Talk

Lemon shortbread

If you take a look at my now organized bookshelf – I’m so proud of myself! – will see that every single book and magazine have several bookmarked pages; a closer look and you’ll see that most of those pages hold citrus recipes – what can I do? If there are lemons, limes or oranges involved, I’m in.

My obsessions are not restricted to food, only – ask my husband how he feels about watching “

Cinnamon marshmallows

I’ve been watching my SATC DVDs again and am surprised by how differently I feel about the show now: I still love it, Samantha continues to be my favorite girl, but Carrie is the biggest pain in the neck ever – my goodness, the woman is annoying!

I cried like a baby watching Charlotte and Harry getting together at the synagogue – I’m such a marshmallow... Some things never change. :)

Peanut Butter and Blueberry Shortbread Bars

Shortly before Christmas, I received a press release and care package of some Gay Lea butter to make some shortbread. Gay Lea launched a bake-off contest back in the fall to find the best shortbread cookie. Robert Maxwell of Liaison College entry was judged the most creative. He submitted a recipe for Peanut Butter and Jelly Shortbread bars. How could I resist trying these!

I meant to make them for Christmas, but I usually make my famous Rum Balls and with so much activity going on over the holiday season, didn't get a chance to make these moist and sweet bars until yesterday. The occasion was a dear friend's birthday. Shortbread is a treat anytime of year as far as I am concerned! The recipe is only moderately adapted from the original.

On the menu with Poppy Seed Cheese Biscuits and Mushroom Oven Pancake with Chive Sauce.

Peanut Butter and Blueberry Jam Shortbread Bars

For the shortbread

1 cup of unsalted butter, softened (I used Gay Lea Butter)
1 cup of granulated sugar
1 small egg
1/2 teaspoon of vanilla
2 1/4 cups of flour
1 teaspoon of baking powder
1/4 teaspoon of sea salt

For the filling:

3/4 cup of blueberry jam
1/2 cup of natural peanut butter
1/2 cup of icing sugar
2 tablespoons of unsalted butter, softened

Line a 8 inch pan with parchment paper. Set aside.

In a large bowl, beat together the butter, sugar, vanilla and egg until light and fluffy. In a separate bowl, combine the flour, baking powder and salt until well combined.

Divide the dough until 2 equal portion, knead briefly and wrap in plastic wrap. Leave the dough in the fridge overnight or freeze for 1 - 4 hours.

Preheat the oven to 350 degrees. Remove half of the dough from the fridge or freezer. Shred the dough with a coarse grater or food processor. Pat the shredded dough down into the prepared baking pan. Bake for 20 minutes or until golden brown. Cool for about 20 minutes.

While the shortbread is baking, prepare the filling. Blend together the peanut butter, icing sugar and butter until smooth. Spread the peanut butter mixture over the shortbread base. Drop spoonfuls of jam over the peanut butter and gently spread over the peanut butter layer.

Remove the remaining dough from the freezer and shred it. Sprinkle over the jam layer and spread it out so it covers the jam. Bake for 20 - 25 minutes or until the top is set and golden brown. Cool and cut into bars.

Makes approximately 16 bars, depending on how large you cut them.

More shortbread recipes from Lisa's Kitchen:
Rosemary Parmesan Shortbread
Jalapeno Cheddar Shortbread

On the top of the reading stack: Complete Stories by Flannery O'Connor

Audio Accompaniment: Spirit of Eden by Talk Talk

Free form cherry and blackberry pies

I got a little carried away with all the beautiful cherries available at this time of the year and ended up buying tons of them: some I ate – delicious! - and some were transformed into baked goods. :)

After some email talk with my friend Ana Elisa – she’d been deciding on whether or not to buy a food processor – I decided to buy one, too. I’ve been using it a lot and even regret not buying it

Apple crumble ice cream

In one of my days off I woke up decided to organize my bookshelf – it was a huge mess, you have no idea...
Going through all those books, magazines and recipe prints I ended up finding a CD I thought I’d lost for good – in moments like that I understand why my grandma always told me to be organized... :)

My favorite song on that CD is “Up from under” and from it comes one of my all time

Ovaltine brownies

You must be thinking I’m crazy for making brownies after all the food indulgence of the holidays, but in my defense these were made especially for my nephew: he loves brownies and I like spoiling him. :)

The recipe comes from DH magazine - oh, what a surprise – and originally called for Horlicks. Since I’ve never seen it here in Brazil, I slightly adapted the recipe to use Ovaltine instead.

Pear and honey cake

Happy New Year, everyone!

I hope you had wonderful holidays with your loved ones, with lots of good food. I thought the first post of the year should be something simple yet delicious, and golden, as I hope 2010 will be.



Pear and honey cake
from Donna Hay magazine

3 pears (600g), cut in half, then each half into four wedges, seeds removed
½ cup honey
2 tablespoons lemon juice
¾ cup + 1

No Croutons Required - The Winner for December and the Theme for January

For December, we decided once again to go with festive photos. I'm delighted to announce the winner for December's roundup is Wendy of a Wee Bit of Cooking with this lovely photo entitled Wee Bird. Congratulations to Wendy who also won last year's festive photo challenge.

I will be hosting the next edition of No Croutons Required. The challenge for January is to make a soup or salad inspired by Thai cuisine. You have until the 20th of this month to submit your entries. For a recap of the rules, go here.

Happy New Year to everyone! I hope to be visiting your blogs again shortly.