Cool evenings call for a curry… Now I am not a pro with curries but this is delicious and I love the Maesri curry pastes. You could easily swap the fish for chicken, slow cooked beef… Ingredients: 500g snapper (or white fish of choice) - cut into large cubes1 tin...
Spiced Mexican Tomato Soup
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his is a recipe from my dear friend Charlotte. She was so kind to share it with me to pass on to my followers and podcast listeners. This soup was a AMAZING & I cannot wait for you to try it.
2 Spanish onions – diced
3-4 Cloves of Garlic – crushed (it’s never too much)
3 tsp Mexican Seasoning (See below)
2x cans chopped tomatoes
6 Cups good Quality Beef stock
⅓ Cup Tomato Paste
1 ½ Cups Red Lentils (or a tin of lentils)
2 tsps Brown Sugar
½ cup chopped Coriander (stems separated to leaves) or flat leaf parsley
S&P + olive oil
Mexican Spice Mix:
2 tsp Ground Cumin
2 tsp smoked paprika
2 tsp oregano
1 tbsp chilli powder or flakes (My kids don’t love super spicy so I tone this down a bit!)
Sour Cream or Greek Coconut Yoghurt (For dairy Free) to Garnish
- In a large pot, heat oil on medium low heat and add the onions & coriander stems, cook until they have softened. Add your garlic & cook for about a minute until fragrant.
- Mix in the seasoning then add your tomato paste and stir. Pour in the tinned tomatoes, stock, lentils and sugar. Bring to the boil and stir, Season with S&P then reduce temperature, and simmer for around 45 minutes on low with the lid tilted.
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Ciao I’m Marylin:
If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.
As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.
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