Red Curry and Basil Cauliflower Soup

Red Curry Coconut and Basil Cauliflower Soup

This weather calls for a nice steaming bowl of soup. Even though soup is not my favorite dish I can definitely crave a bowl from time to time. This red curry cauliflower soup hit the spot and it acts as a good leftover for the next day.

This recipe serves 4.

Ingredients:

1.3kg cauliflower

1 large onion, chopped

2 cloves of garlic, minced

1 lime, juiced

1 bunch basil (about 15g) + extra

2 cups coconut milk

2 cups vegetable stock

2-3 tablespoons red curry

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

 

Trim the leaves and roughly chop the cauliflower into florets.

Heat the olive oil in a large pot over medium heat and add the onion. Cook the onion until translucent and add the garlic; continue cooking until fragrant, about 30 seconds. Now add the cauliflower florets, coconut milk and stock and cover the pot. Cook the cauliflower for 20 minutes until tender.

Add the basil to the pot and blend the soup using an immersion blender. Now stir in the lime juice and red curry paste; start with 2 tablespoons and add more to your preference.

Season the soup with salt and pepper to taste. Divide the soup, top with extra basil leaves and serve with some fresh naan bread. Enjoy!

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Fig Cake with Lemon Glaze

Sour Cream Fig Cake with Lemon Glaze

If you love figs then you will love this; soft figs on the inside fresh figs on the outside. Very easy to make and it is definitely a crowd pleaser. Unfortunately, I dropped mine on the kitchen counter while transferring it to a serving platter for pictures, I know clumsy me. So please ignore any cracks you see because the cake literally broke in half. Lucky for me it doesn’t affect the taste it just meant that I had to take the pictures from a good angle. It was just such a waste not sharing this recipe with you guys.

This recipe makes a 30cm cake.

Ingredients:

7 figs, washed and dried

2 ½ cups flour, sifted

225g butter, room temperature

2 teaspoons baking powder

1 ½ cup sugar

½ teaspoon salt

1 teaspoon vanilla extract

4 eggs

125g sour cream

½ cup milk

For the glaze:

2 cups powdered sugar

½ – 1 lemon, juiced

 

Preheat the oven to 160C. Butter and flour the 30cm cake pan and set aside.

Cream the butter with a mixer until fluffy and gradually add the sugar. While beating add each egg, one at a time. Add the vanilla extract, salt and baking powder and gradually add the flour while mixing. Finally pour in the milk and sour cream and continue mixing until everything is incorporated.

Pour in 1/3 of the batter in the cake pan and line 5 figs on top. You basically want the figs to be touching each other to make sure that each slice of cake has a piece of fig. Now pour in the remaining batter; make sure the figs are covered but don’t push them down too much because you need a good cake base.

Bake the cake for 60-70 minutes; mine only took 60 minutes but I used my small oven. If a toothpick comes out clean then your cake is ready.

Let the cake cool in the pan for 10-15 minutes and transfer to a wire rack and let cool completely.

When the cake is ready start making the lemon glaze. Add the ingredients to a bowl and mix until well incorporated. Add more lemon juice until you have the desired thickness and sourness.

Pour the glaze over the cake and top with some fresh fig slices. Allow the glaze to set before serving. Enjoy!