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Chinese Crab Soup

Posted by on October 24, 2011

Chinese Crab Soup

Cooking Tips  : Two classic ingredients in Chinese cooking, ginger and soy sauce are blended together in this recipe for a very special soup. Light soy sauce is used because it will not overpower all the other flavors.

Serves 4

Chinese Crab Soup Ingredients:
  • 1 carrot, chopped chinese-crab-soup
  • 1 leek, chopped
  • 1 bay leaf
  • 3 1/2 cups fish stock
  • 2 medium-size cooked crabs
  • 1-inch/2.5-cm piece fresh gingerroot, grated
  • 1 tsp. light soy sauce
  • 1/2 tsp. ground star anise
  • salt and pepper
Filed in: Seafoods, Soups and Appetizers
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Spinach & Ginger Soup

Posted by on October 20, 2011

Spinach & Ginger Soup

Cooking Tips  : This mildly spiced, rich green soup is delicately scented with ginger and lemongrass. It makes a good light appetizer or summer lunch dish.

Serves 4

Spinach & Ginger Soup Ingredients:
  • 2 tbsp. corn oil spinach-ginger-soup_0
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp. finely chopped fresh gingerroot
  • generous 5 1/2 cups young spinach leaves
  • 1 small lemongrass stem, finely chopped
  • 4 cups vegetable stock
  • 8 oz./225 g. potatoes, chopped
  • 1 tbsp. rice wine or dry sherry
  • salt and pepper
  • 1 tsp. sesame oil
Filed in: Soups and Appetizers
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Chili & Watercress Soup

Posted by on October 16, 2011

Chili & Watercress Soup

Cooking Tips  : This delicious soup is a wonderful blend of colors and flavors. It is very hot, so if you prefer a milder taste, omit the seeds from the chilies.

Serves 4

Chili & Watercress Soup Ingredients:
  • 1 tbsp. corn oil chile-watercress-soup
  • 9 oz./250 g. smoked tofu (drained weight), sliced
  • 1 1/2 cups sliced shiitake mushrooms
  • 2 tbsp. chopped cilantro
  • 4 1/2 0z/125 g. watercress or arugula
  • 1 fresh red chili, seeded and finely sliced, to garnish
 Stock :
  • 1 tbsp. tamarind pulp
  • 2 dried red chilies, chopped
  • 2 kaffir lime leaves, torn in half
  • 1-inch/2.5-cm piece fresh gingerroot, chopped
  • 2-inch/5-cm piece galangal, chopped
  • 1 onion, cut into fourths
  • 4 cups cold water
Filed in: Soups and Appetizers
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Cream of Chicken Soup

Posted by on October 12, 2011

Cream of Chicken Soup

Cooking Tips  : Tarragon adds a delicate anise flavor to this tasty soup. If you can’t find tarragon, use parsley for a fresh taste.

Serves 4

Cream of Chicken Soup Ingredients:
  • 1/2 stick unsalted butter cream-of-chicken-soup_0
  • 1 large onion, chopped
  • 10 1/2 oz/300 g cooked chicken, finely shredded
  • 2 1/2 cups chicken stock
  • salt and pepper
  • 1 tbsp. chopped fresh tarragon
  • 2/3 cup heavy cream
  • Croutons (optional)
  • 4 thick slices day-old bread
  • 4 tbsp. olive oil
  • fresh tarragon leaves, to garnish

Filed in: Chicken, Soups and Appetizers
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Cheese & Bean Quesadillas Recipe

Posted by on October 4, 2011

Cheese & Bean Quesadillas

Cooking Tips  : To make a chunky-textured salsa cruda, stir all the ingredients together in a non-metallic bowl, adding salt to taste. Cover and chill until required.

Cheese & Bean Quesadillas Ingredients:
  • 8 flour tortillas cheese-bean-quesadillas
  • vegetable oil, for oiling
  • 1/2 quantity refried beans, warmed with a little water
  • 200 g. /7 oz. Cheddar cheese, grated
  • 1 onion, chopped
  • 1/2 fresh coriander leaves, chopped, plus extra for garnish (optional)
  • 1 quantity salsa cruda
For Salsa Cruda :
  • 6 ripe tomatoes, finely chopped
  • 100 ml. tomato juice
  • 4 garlic cloves, finely chopped
  • 4 fresh coriander leaves, coarsely chopped
  • 3 green chillies, deseeded & finely chopped
  • pinch of sugar
  • 1 tsp. ground cumin
  • 4 spring onions, finely chopped
  • salt
Filed in: Soups and Appetizers, Vegetable
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