Warming beef pho

 

 

Dive into this fragrant soup this winter for a warming, nourishing jolt of flavor.

 

 

Ingredients

 

 

·         3 cups / 750 ml beef stock  ·         3 cups / 750ml fresh water ·         1.5 cups / 350g sirloin steak, sliced thinly ·         2.5 cups / 250g flat rice noodles, cooked ·         1 large white onion, quartered ·         1 large piece ginger, peeled ·         1 cinnamon stick ·         3 small star anise ·         2 cardamom pods, crushed

·         ½ tsp coriander seeds ·         ½ tsp cloves ·         ½ tsp rock sugar ·         1 tbsp fish sauce ·         1 tbsp soy sauce ·         Optional toppings incl. shredded spring onions, sliced red chili, bean sprouts, chopped coriander and Thai basil leaves, and quartered lime

 

 

Directions

 

 

1. Pour the beef stock and water into a large saucepan.

 

1. Spear the onion and ginger on a skewer or fork and char on all sides over an open flame (or grill). Be careful to protect your hand from the hot metal. Once complete, remove the blackened skin and set the remaining onion and ginger aside.

 

1. Put a dry pan over a medium heat and toast all the spices for about 2 minutes, tossing regularly to avoid burning.

 

1. Add the spices and charred onion and ginger to the pot of stock and water and bring to a boil. Reduce heat and leave liquid simmering for a half hour before straining (you can then discard the spices, onion and ginger).

 

1. Pour in the palm sugar, fish sauce and soy sauce and taste; add more if required and bring back to the boil.

 

1. Split the noodles into serving bowls and top with slices of beef. Pour the soup over and watch as the beef cooks perfectly in the piping-hot broth.

 

1. Garnish with your choice of spring onions, chilies, fresh herbs or lime.

 

 

Pasta primavera

 

 

 

 

 

 

 

 

 

Spring for whatever fresh vegetables are in season at your location for this healthy household favorite.

 

Ingredients

 

 

·         3 cups / 400g asparagus, cut into inch-long pieces ·         5 cups / 150g baby spinach ·         1 cup / 80g broad beans ·         1 cup / 80g garden peas ·         5 cups / 400g pasta of your choice (shells, tubes or spirals) ·         2 spring onions, chopped ·         1/2 cup / 50g pine nuts, toasted

·         1 cup / 160 ml double cream or crème fraiche ·         1 small bunch fresh basil ·         1 small bunch mint leaves ·         1 lemon, halved ·         1/2 cup / 50g Parmesan or pecorino romano, shaved ·         Salt and freshly-ground black pepper to taste

 

 

Directions

 

 

1. Steam the beans, asparagus, spinach and peas in a colander over a pot of boiling water until tender.

 

1. Cook the pasta according to instructions, taking care to keep it al dente.

 

1. Pour the vegetables into a deep pan with the double cream or crème fraîche and warm over a low heat, stirring frequently to avoid splitting.

 

1. Drain the pasta (reserving the water) and add to the mixture, combining well.

 

1. If the sauce appears thick, ladle in a little pasta water to loosen it.

 

1. Add the herbs, pine nuts and spring onions and season to taste.

 

1. Top with freshly shaved cheese and a small squeeze of lemon.

 

 

 

Shrimp ceviche

 

 

If you’re looking for the taste of summer, this light coastal favorite will tick every box.

 

 

Ingredients

 

 

·         2 cups / 450g peeled and deveined prawns / shrimp, roughly chopped ·         1 cup / 230 ml freshly squeezed lime juice ·         2 medium tomatoes, diced ·         1/2 medium cucumber, peeled, seeded and diced ·         1/2 small red onion, thinly sliced ·         1 small jalapeño, thinly sliced ·         1/2 medium avocado, diced

·         1/2 small mango, diced ·         1 small bunch fresh coriander, roughly chopped ·         2 tbsp extra virgin olive oil (optional) ·         ½ tsp chili flakes (optional) ·         Salt and freshly-ground black pepper to taste ·         Optional sides: tortilla chips, tostadas, crusty bread or lettuce leaves

 

 

Directions

 

1. Combine the shrimp and half the lime juice in a deep glass or stainless steel bowl; ensure the shrimp is fully submerged (adding the rest of the lime juice if necessary). Cover and refrigerate for two hours.

 

1. In a separate bowl, mix together all the vegetables and fruit, as well as the olive oil and chili flakes if using.

 

1. Add the shrimp when ‘cooked’ and stir to combine well. Season to taste, garnish with fresh coriander and serve with your favorite side.

 

 

Spiced pumpkin soup

 

 

Capture the essence of autumn with this healthy, hearty, Hallowe’en-inspired soup.

 

 

Ingredients

 

 

·         1 medium-sized pumpkin (about 2kg / 4.5 lbs) ·         4 cups / 1l vegetable stock ·         100ml double cream or crème fraîche ·         1 white onion, finely chopped ·         1 knob ginger, peeled and finely chopped ·         3 garlic cloves, finely chopped

·         1 small red chili, finely sliced ·         4 tbsp extra virgin olive oil ·         1 tbsp garam masala ·         2 tsp ground coriander ·         2 tsp ground cumin ·         Salt and freshly-ground pepper to taste

 

 

Directions

 

 

1. Preheat the oven to 180C/160C fan/gas 4.

 

1. In a small bowl, mix 3 tbsp of oil with the garam masala, coriander and cumin.

 

1. Using a strong knife, cut the pumpkin in half, then quarters, then eighths. Keep the skin on and reserve the seeds for later.

 

1. Arrange the pumpkin wedges on a baking tray and coat well with the spiced oil.

 

1. Roast for 45-50 mins, turning halfway through cooking. The pumpkin is done when it has softened considerably and can be easily pierced with a fork.

 

1. Arrange the pumpkin seeds on a separate baking tray and add to the oven for about 12-15 minutes until they’re lightly toasted.

 

1. Meanwhile, prepare the soup base by heating 1 tbsp of oil in a large, heavy-bottomed saucepan.

 

1. Fry the onion until translucent and then add the ginger, garlic and half of the fresh chilli.

 

1. Stir for a minute, pour in the stock and bring to a gentle simmer.

 

1. Remove the skin from the pumpkin and add the pulp to the pot of stock. Cook for a further 15 minutes, stirring to combine.

 

1. Once cooked, take the pot off the heat and set it down somewhere heat-resistant and stable. Using a hand-held blender, purée the soup until it reaches your desired consistency: chunky or smooth.

 

1. Stir in the crème fraîche or double cream, reserving a little for a swirl in the bowls.

 

1. Season to taste (adding the rest of the chilli if you like it spicy) and ladle into deep bowls. Drizzle with the remainder of the cream and top with the toasted pumpkin seeds.

 

 

Sweet lassi 

 

 

Make this delicious yoghurt-based drink with your choice of seasonal ingredients for a year-round treat.

 

 

Ingredients

 

 

• 2 cups / 500g chopped mango (or peach, melon, pomegranate)
• 2 cups / 500g natural yoghurt
• 1/2 cup / 115 ml freshly squeezed lime juice
• 3 cardamom pods, shelled and crushed
• 1/4 tsp ground ginger (optional)
• 1 tbsp honey or raw agave (optional)

 

 

Directions

 

 

1. Combine the fruit, yoghurt, spices and honey in a food processor and blend until smooth.
2. Pour in half the lime juice, taste, and add the rest if required.
3. Stir well and pour into two tall glasses over ice.