It’s that time of year when I want to eat soup. A few weeks ago I bought a soup maker, to be honest I wondered why I would need one as a pan and a hand blender can do the same job. So why do I love my soup maker ?
It’s the convenience of it, I can throw everything in, go out to work in the studio and when I come in for lunch it’s ready. The soup is beautifully smooth, or chunky if you want it that way. Also it goes without saying it’s really healthy and a great way to use up veg lurking in the back of the fridge.
So I’m bring back the ‘Soup of the Day’ posts here on my blog, with a series of recipe cards. Feel free to pin them to your Pinterest boards so you can find them later.
Today we have a soup which tastes amazingly good, I’d say it equals the best tinned version on the market, and it uses ingredients from the cupboard.
Today’s lunch is……..
Lamb rogan josh made healthier, and evening classes.
I was thinking this morning about adult evening classes; my mother used to teach them, her dressmaking classes were really popular in the 70’s and 80’s she worked 5 nights a week, and some nights she had 2 classes. Now so many schools and colleges are closing these classes down. It seems that if a course doesn’t offer a certificate or qualification at the end of it then it’s not valued. Personally I think this is sad, I loved all the adult ed classes that I took, and as an advocate for life long learning I can say I truly value the skills I learned, and some served as the foundation stones for where I am today with my art and craft. I started adult ed before I’d even left school, I think my mother’s boss pulled some strings as I wanted to learn Cordon Bleu cooking.
One of the classes I took was an Indian cookery class and as you can see by this recipe it has been well used over the years. I have since altered the recipe to suit my own taste, I now make a more healthy version which uses a lot less oil. It’s still very delicious and a lot healthier than takeaways.
I thought it was time to make a new copy of the recipe so I’ve written and uploaded my own version Healthy Rogan Josh recipe here. I wish you could smell this curry, maybe you should make it for yourself, it’s one of my favourite curries.
I’ve been meaning to share this family recipe for a while, and seeing it’s great for Halloween or Bonfire Night I thought it was time to make one and share.
This is a Wartime family recipe, which I have adapted somewhat. My Mum said it had won prizes, and I definitely think it’s a winner.
It’s an eggless cake but you would never know, it’s very moist and sticky and delicious. And as there aren’t any eggs in it you can easily make it a vegan cake.
2 cups of plain flour
1 cup of sugr
4 oz of fat ( this was originally lard, I like butter but I’ve used half margarine and half oil today
2 to 3 teaspoons of ginger powder
1 cup hot water
2 tablespoons golden syrup
1 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
Grease and line a loaf tin
Heat the oven to gas mark 4 or 180 C
- Melt the fat and golden syrup in the water
- Sieve the flour into a bowl with the sugar, ginger and salt
- Make a well and pour in the liquid
- Mix the bicarbonate of soda and baking powder with some vinegar in a cup, it will froth up, quickly pour into the mixture and beat everything together. Pour into the tin and bake for about an hour, watch the top doesn’t burn.
Delicious as it is, or buttered, or with custard as a pud.