Tag Archives: recipe

Thai Carrot Soup to Start the New Year with Spice! 

3 Jan

img_0751I wanted something satisfying and warm to eat!  So while grocery shopping, I decided to make some soup!  I love-making soup, where I can make it how I like it and be creative!

So Thai Carrot soup it is!  It came out wonderfully and for the upcoming nights when arriving from work; I can effortlessly choose to have a nice warm bowl of soup and little spinach salad!

It was quite easy and in less than an hour in the early morning;  I was done and ready to venture out to enjoy the rest of the day!

If you love carrot soup, try it!  You can add what you like…coconut milk, ginger, yogurt….what ever you like.  I just wanted a Thai peanut, very spicy, carrot soup! And I mean spicy…which you can omit!  Here are the steps; if you decide to make it also and add your delights; please share!

Happy New Year!

2 pounds of peeled carrots, 1 large sweet Vidalia onion, 2 tbsp of minced garlic, hot chili pepper flakes, peanut butter and 1 granny smith apple + Sriracha

2 pounds of peeled carrots, 1 large sweet Vidalia onion, 2 tbsp of minced garlic, hot chili pepper flakes, peanut butter and 1 granny smith apple + Sriracha.  It will make about close to 1 quart and 1/2 of soup.

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In a Dutch Oven, saute onions, apple, garlic in one teaspoon of hot coconut oil (about 2 – 3 minutes).

 

Add all the carrots and it's ok to eat some while they go in!

Add all the carrots and it’s ok to eat some while they go in!

Add 1 box of Vegetable broth (or any broth you like) and simmer for 20 minutes; until carrots are tender.

Add 1 box of Vegetable broth (or any broth you like) and simmer for 20- 30 minutes; until carrots are tender.

Once tender, now puree! Either a food processor or hand blender.

Once tender, now puree! Either a food processor or hand Immersion blender.

You want to have a smooth consistency!

You want to have a smooth consistency!

Now you add the peanut butter, blend then taste! A little salt and hot chili flakes, then taste again. Then judge is it to your liking.

Now you add the peanut butter, blend then taste! A little salt, basil and hot chili flakes, then taste again. Then judge is it to your liking.

For me! Not all, I added more S hot sauce!

For me! Not all, I added more Sriracha hot sauce!

Add to a beautiful bowl. Topped with basil and more hot sauce!

Add to a beautiful bowl. Topped with chopped basil and more hot sauce!

letia Mitchelll 403 Letia 🙂

The peanut butter is added last. For those who are allergic to nuts; it can be skipped without compromising the taste you want for a wonderful carrot soup!

Photos taken by Letia Mitchell LifeStyle & Design®

 

I Love Manti! A Delightful Turkish Dumpling Dish!

25 May

 Manti!

A wonderful Turkish ravioli or you can say dumpling dish that I’ve fallen ABSOLUTELY in love with… If you love spice, yogurt and pasta….then this is it!  Made for me by one of my dearest friends;  Anna at her home for dinner!  What a treat!  I was so enamoured about how it is made and it’s a lot of work but so good!

Turkish-Dumplings-Manti7

If I attempted to do this, I would be in the kitchen for days..DAYS!!!!  I definitely would need help!    Anna’s had a lot of flair to it; I felt so special …it was wonderful!

manti

 

 

 

 

 

Here’s a video by Famous Cuisines Channel and their recipe explaining the detail and the artwork.

Ingredients

• 150 g unsalted butter
• 100 g sucuk, diced (see Note)
• 100 g pickled baby onions, peeled and left whole
• 100 g raw peas
• 2 tbsp. biber salçasi (Turkish red capsicum paste)
• 10 mint leaves, torn
Manti dough

• 250 g ‘00’ flour
• 125 ml (½ cup) water
• 1 egg
• pinch of salt
Filling
• 100 g minced Wagyu
• 1 clove garlic, crushed
• pinch of red pul biber (Aleppo pepper)

Garlic yoghurt
• 200 g natural yoghurt
• 1 clove garlic, crushed
• pinch of salt

Anna minced mint in her yogurt.

Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Resting time 30 minutes
To make the manti dough, place all the ingredients in the bowl of a stand mixer fitted with dough hook. Knead on low speed for 3-6 minutes or until a smooth dough is formed. Cover and rest for 30 minutes.

Meanwhile, to make the filling, combine all the ingredients and refrigerate until required.

To make the garlic yoghurt, combine all the ingredients and refrigerate until required.

To assemble the manti, roll out the dough on a lightly floured surface until 2 mm-thick, then cut into 1.5 cm squares. Place a tiny amount of filling in the middle of each square, bring up all 4 edges to make a diamond shape, then pinch the edges to seal them shut. Place on a lightly floured tray. (These can be frozen ahead of time if you want to prep them earlier – just place on a baking paper lined tray in a single layer and freeze, then transfer to zip lock bags and freeze for up to 3 months.

Drop the manti, in batches, into a large saucepan of lightly salted boiling water. Cook for 2-4 minutes or until they float to the surface.

While the manti are cooking, melt the butter in a large frying pan over medium heat until foamy and just starting to turn a nutty brown. Add the pul biber and sucuk and cook until golden, then add the peas and baby pickled cocktail onions.

Combine the biber salçasi in a separate bowl with 2 tablespoons of the cooking water. Add the mixture back into the pan with the simmering manti to help infuse the flavor into the dumpling. As soon as the manti are ready, remove with a slotted spoon, add to the frying pan with 1 cup of the cooking liquid and simmer over high heat for 2 minutes or until the liquid has reduced slightly.

To serve, spoon the manti into shallow bowls, top with torn mint leaves and a dollop of garlic yoghurt and serve immediately.

Note
• Sucuk, pronounced sujuk, is a cured, heavily spiced Turkish beef sausage. Available from Middle Eastern food shops and select butchers.

Letia Mitchell LifeStyle & Design Enjoy—afiyet olsun … (Bon A petit).  Yes, I’m going to try it!

Letia!

 

Carrot Cake Recipe Needed?

2 Mar

It has been stated that a recipe is not a good recipe until you have tried it out!

Well, the latest attempt – showed something was missing!  I can’t put my finger on it!

I’d followed it line by line, measure by measure…..and it did not taste good at all.  I’m disappointed, in my mind I was going to have a slice to go right with my cup of coffee!  A bust!

Now, I could buy a box cake, but it just seems not the right thing to do!  If you have a recipe, tried, tasted and true!   Please, please, please send me one, I would like to do another attempt at one of my favorites!  🙂

You can either e-mail me the recipe  (lee@lmlifestyleanddesign.com) or place it right in the comment box below!  And let me know where the recipe originated from, it’s backstory….it’s always good to hear the stories surrounding a good recipe!  🙂

carrot cake

Letia Mitchell LifeStyle & Design Letia 🙂

PS…I’ll  will let you know how I made out!

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