Soups

Basket of ingredients four 6 persons (approximately 425ml each):

1. Basil

2. Black pepper

3. Butternut – 800g

4. Coconut milk – 400g

5. Cooking oil – 70g

6. Garlic – 2 cloves

7. Lime – 1

8. Red pepper – 2

9. Rice noodles – 150g

10.  Scallions – 20g

11.  Table salt

12.  Thai red curry paste – 3 teaspoons

13.  Tofu – 350g

Toolbox:

1. Chopsticks

2. Tablespoon

 3.   Cooking pot

 4. Non-sticky frying pan.

5. Oven

6. Oven gloves

7. Roasting tray

8. Scales

Recipe:

1. Preheat the oven.

Note: Gas 6 or 200˚C/Fan 6 or 180 ˚C.

2. Halve the squash lengthways.

3. Scrape out the seeds.

Note: You do not have to throw them away. Wash and dry them and roast them along with butter squash.

4. Chop into bite size cubes.

5. Mix butter squash with 30ml cooking oil, a pinch of table salt and black pepper.

6. Roast butter squash for 45 minutes.

7. Meanwhile deseed and chop the peppers into bite-sized pieces.

8. Add peppers to butter squash for the last 20 minutes.

9. Cook noodles.

10. Drain the noodles in a bowl of boiling water.

11. Mix the noodles with cooking oil.

Note: This prevents the noodles from becoming staked together.

12. Chop tofu in bite-sized cubes.

13. Chop garlic in slices

14. Apply 30ml cooking oil in a large non-stick frying pan

15. Preheat non-stick frying pan.

13. Place tofu and garlic into the non-stick frying pan.

14. Toss a pinch of table salt and black pepper.

14. Fry tofu and garlic on medium flame/heat until tofu is boldened.

Note: It might take around 15 minutes.

15. Finely grate over lime zest.

16. Wash scallions and cut them into small sticks.

17. Mix scallions and 3 teaspoons of Thai red curry paste with tofu and garlic.

18. Continue frying for 5 minutes until scallions are soft.

19. Transfer everything into a cooking pot.

20. Add:
a) Coconut milk and

b) An extra 2 tin-size cans of water.

c) Butter squash and red pepper.

21. Heat it to the boiling point.

22. Place the soup into a soup bowl

Note: 1 portion is around 420ml of soup.

23. Slice the remaining lime into slices, cut it and stick it on the side of the soup bowl.

24. Decorate the soup with a piece of basil.

Note: Before you eat soup, squeeze the slice of lime into it. Eat noodles with chopsticks, but the remaining soup is eaten with a tablespoon.

 Noodles eat with chopsticks and use the spoon at the end when you need to finish the soup.

Have a nice meal.

Serve: 5 persons

Ingredients:

1. Basil (fresh) – 30g

2. Bread

3. Butter – 30g

4. Chicken stock – 500ml  

5. Cooking oil – 80ml

6. Double cream

7. Garlic – 1 head

8. Grana Padano cheese (grated) – 50g

9. Kidney beans – 400g

10. Kidney bean liquid from a tin 100ml

11. Orange juice – 15ml

12. Pumpkin seeds – 150g

13. Table salt – 1 pinch or 2g

14. Tomatoes – 500g

Toolbox:

1. Cooking pot (1.5L)

2. Food processor

3. Electrical mini chopper

4. Oven

5. Oven baking tray

6. Oven gloves 

7. Scales

Recipe:

1. Drain beans and put them into a cooking pot.

2. Add 1L chicken stock.

Note: Use 1 chicken stock cube for 1L water.

3. Bring it to a boil.

4. Preheat the oven to 200˚C (Electric), Mark 6 (Gas).

5. Melt butter in oven baking tray.

5. Separate and peel off garlic cloves and put them in the oven baking tray.

6. Bake for 15 minutes.

7. Chop roughly tomatoes.

8. Add tomatoes to garlic cloves and bake for another 15 minutes until the garlic is lightly browned and the tomatoes are soft.

9. Transfer cooked beans, chicken stock and orange juice into a food processor and blend it fairly smooth.

10. Make Pesto:

a) Chop 1 clove of garlic

b) Place the basil garlic, salt and pumpkin seeds into an electrical mini chopper and blend it until fairly smooth;

c) Add gradually cooking oil;

d) Add grated Grana Padano cheese;

11. It is ready to serve.

Note: You will get approximately 1260ml soup and 215g Pesto. 1 serve will be approximately 250ml soup with pesto over 40g.

Serve with bread and a tablespoon of double cream.

Have a nice meal.