The one on the left is a Sweet Potato, Red Lentil, Carrot Curry soup, and the one on the right is a Tomato Potato soup. Both are really good!! I'll try post the recipe sometime soon!
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| Soup! |
Wednesday, March 6, 2013
Soup Sista!
I went to a fundraiser last fall called Soup Sisters. While there I purchased their soup cook book. I've made a few from them, and have really enjoyed them! I have neglected to post about them, so figured at the very least I'd post a photo.
The one on the left is a Sweet Potato, Red Lentil, Carrot Curry soup, and the one on the right is a Tomato Potato soup. Both are really good!! I'll try post the recipe sometime soon!
The one on the left is a Sweet Potato, Red Lentil, Carrot Curry soup, and the one on the right is a Tomato Potato soup. Both are really good!! I'll try post the recipe sometime soon!
Fudge Torte
As predicted, I've been cooking up a storm recently. The bad news: I've been really bad at documenting this... so it begs the questions: if there isn't a photo, did it happen?
This being said, I made a new recipe for the office and it received rave reviews yesterday, so I thought I'd post about it. I don't have any photos, but this is better than nothing! I found it on a post card, so I'm not sure who the original chef was...
Fudge Torte
Ingredients:
1/2 cup sugar
4 large eggs
2 large egg yolks
1 cup chocolate chips
3/4 cup butter
1/3 cup seedless preserves
1/3 cup flour
1/8 tsp salt
Method:
Preheat oven to 325F. Whip sugar, eggs and yolks for about 5 minutes. Heat the utter and chocolate in a sauce pan until melted. Remove from heat and whisk in the preserves. I used boysenberry jam, but I think this would be great with raspberry, or any other slighly tart berry. Fold into egg mixture, then mix in flour and salt. Pour into greased pan (you could sprinkle a little sugar around the edges for a little different texture). Bake for 25 minutes. Serve chilled.
This was a super easy dish to make and everyone who has had it has enjoyed it. If I were offering this up at a dinner party, I'd probably sprinkle the top with icing sugar, or else try create a raspberry sauce/coulis and serve with some real berries. Yum yum!
In other cooking news, I've been baking a lot. I've remade those pecan muffins a few times, and am working on perfecting banana bread - I've had a few different recipes to try. I've recently discovered that my oven is approx 25 - 30 degrees (F) hotter than the dial says, so this explains some of the cooking disasters! I've begun amending recipies to fit. I've been experimenting with the different herbs and spices I bought when I first moved in (I think I have 50+)... but I'm not great at being adventurous with them due to fear of 'messing up' a meal. I've just bought a herb & spice book off Amazon so hopefully that'll help me learn and experiment!
This being said, I made a new recipe for the office and it received rave reviews yesterday, so I thought I'd post about it. I don't have any photos, but this is better than nothing! I found it on a post card, so I'm not sure who the original chef was...
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| Boysenberry Fudge Torte |
Ingredients:
1/2 cup sugar
4 large eggs
2 large egg yolks
1 cup chocolate chips
3/4 cup butter
1/3 cup seedless preserves
1/3 cup flour
1/8 tsp salt
Method:
Preheat oven to 325F. Whip sugar, eggs and yolks for about 5 minutes. Heat the utter and chocolate in a sauce pan until melted. Remove from heat and whisk in the preserves. I used boysenberry jam, but I think this would be great with raspberry, or any other slighly tart berry. Fold into egg mixture, then mix in flour and salt. Pour into greased pan (you could sprinkle a little sugar around the edges for a little different texture). Bake for 25 minutes. Serve chilled.
This was a super easy dish to make and everyone who has had it has enjoyed it. If I were offering this up at a dinner party, I'd probably sprinkle the top with icing sugar, or else try create a raspberry sauce/coulis and serve with some real berries. Yum yum!
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| Banana Bread Loaves |
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