Tuesday, 11 December 2012

A way to anyone heart is through the stomach

Keep you spirit high and warm them up with some rich and colorful scrumptious dishes by our new resident chief Francesca Dennis.

Francesca’s ‘Frankie’ two recipes of chooses ‘Winter Warmer Smoothie” and Spiced Parsnip Dal both provide you with vital ingredients such as
Cinnamon, ginger, cumin, cardamom, Turmeric and chili, that will maintain good blood circulation, keeping colds at bay, and will improve digestions

To share for two
                ½ cup blackberries
                ½ cup raspberries
                ½ cup blueberries
                ½ teaspoon ground cinnamon
                ½ teaspoon finely chopped fresh ginger
                Coconut water - about 250ml (depending how thick you want the smoothie)
Put all the ingredients into a blender and whizz until nice and smooth.  

To Share for four
                1/2 TSP Black Mustard Seed
                1/4 TSP Coriander Seed
                1/2 TSP Cumin Seed
                5 Whole Green Cardamom
                1 Star Anise
                1/2 TSP Ground Coriander
                1/4 TSP Turmeric
                Dried Chili (to taste)
                350g Chana Dal, washed
                180g Parsnip, peeled and chopped into small cubes
                Salt and freshly ground pepper
                1 or 2 TBSP Sesame Oil
                1.5 - 2 liters hot vegetable stock, or hot water
                Coriander, to garnish

Toast the whole seeds in a frying pan, until the mustard seeds begin to pop and you can smell the spices releasing their oils.  
Add a TBSP of sesame oil into a saucepan, and fry the parsnip with the toasted spices, and the ground.  Fry for a few minutes to soften the parsnip and coat with all the spices.  Add the chana dal and cook for another minute, stirring well.  Add the stock, and simmer gently with the lid on, until the dal is cooked (about 60 minutes).  More or less stock can be added, depending on the desired consistency. Garnish with a few leaves of coriander.

No comments:

Post a Comment