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