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Mexican Beef Soup

serve this mexican inspired beef soup with a dollop of sour cream and sprinkle of oreganoThe ingredient of Mexican Beef Soup2 tablespoons olive oil500g coles australian gravy beef cut into 2cm pieces1 brown onion thinly sliced4 long red chillies2 garlic cloves crushed1 tablespoon smoked paprika2 teaspoons cumin seeds2 teaspoons ground coriander4 oregano sprigs400g can crushed tomatoes3 cups 750ml beef stock1 large green capsicum seeded cut into thin strips2 large potatoes peeled choppedsour cream to serveoregano leaves extra to servelime wedges to serveThe Instruction of mexican beef soupheat half the oil in a large deep saucepan over medium heat add the beef and cook stirring for 5 mins or until browned transfer to a heatproof bowlheat the remaining oil in the same pan add the onion and cook stirring for 5 mins or until softened add the chilli garlic paprika cumin coriander and oregano cook stirring for 1 min or until fragrantadd the tomato stock and 1 1 2 cups 375ml water bring to a…
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Capsicum Soup With Olive Cornbread

this elegant capsicum soup is served with soft polenta and olive cornbread for a complete hearty mealThe ingredient of Capsicum Soup With Olive Cornbread1 tablespoon olive oil2 red onions halved finely chopped2 garlic cloves crushed4 about 1 4kg red capsicums halved deseeded coarsely chopped1 x 400g can diced tomatoes with basil1 25l 5 cups massel chicken style liquid stock see notes250ml 1 cup thickened creamsalt freshly ground black pepper1 4 cup finely chopped fresh chives170g 1 cup coarse polenta cornmeal150g 1 cup self raising flourpinch of salt250ml 1 cup milk100g butter melted1 egg lightly whisked80g 1 cup coarsely grated cheddar85g 1 2 cup drained stuffed green olives thinly slicedThe Instruction of capsicum soup with olive cornbreadpreheat oven to 180u00b0c heat the oil in a large saucepan over high heat add the onion and garlic and cook stirring for 3 minutes or until soft add capsicum and cook stirring for 5 minutesadd the tomato and stock and bring to the boil reduce heat …

Wonton Soup

fill wontons with chicken mince and vegies for a fun dinner idea that the whole family will enjoyThe ingredient of Wonton Soup4 cups massel chicken style liquid stock3cm piece fresh ginger peeled1 1 2 tablespoons soy sauce150g chicken mince2 teaspoons cornflour1 2 small carrot grated1 2 small zucchini grated2 button mushrooms grated2 teaspoons finely chopped fresh chives1 garlic clove crushed16 wonton wrapperschopped fresh chives to serveThe Instruction of wonton soupplace stock ginger 1 tablespoon soy sauce and 2 cups cold water in a large saucepan over medium heat cover bring to a simmermeanwhile combine mince cornflour carrot zucchini mushroom chives garlic and remaining soy sauce in a bowlplace 1 wonton wrapper on a chopping board place 1 heaped teaspoon mince mixture in centre brush edges with water fold up sides to form a pouch pinch to enclose place on a plate repeat with remaining mixture and wrappersadd wontons to simmering stock mixture cook uncovered for 5 to 7 minutes or u…

Zucchini Soup

n aThe ingredient of Zucchini Soup2 teaspoons olive oil1 small brown onion finely chopped2 garlic cloves chopped750g about 7 zucchini grated500ml 2 cups water2 massel vegetable stock cubes crumbled100ml thickened creamfreshly ground black pepperThe Instruction of zucchini soupheat the oil in a medium saucepan over medium heat add the onion and cook uncovered stirring often for 2 minutes or until slightly soft add the garlic and cook stirring for 30 seconds or until aromaticadd the zucchini and cook uncovered stirring for 2 minutes or until slightly soft stir in the water and stock cubes increase heat to high cover and bring to the boil reduce heat to medium and cook partially covered for 7 minutes or until the zucchini is tendertransfer the mixture to the bowl of a food processor or use a hand blender and process until smooth return the soup to the pan and stir in the cream taste and season with peppercook over medium heat uncovered stirring occasionally for 2 3 minutes or until warme…

Oxtail Soup

disclaimer this recipe is a member recipe it has not been tested by the taste com au teamThe ingredient of Oxtail Soup1 5kg oxtail pieces1 onion5 cloves garlic peeled and crushed2 inches ginger1 cinnamon stick 3 inches long3 star anise1 2 teaspoon whole coriander seeds1 dried red chilli2 tablespoons ginger winewater to coversalt to tasteground pepper to tasteThe Instruction of oxtail soupplace all the ingredients to the pressure cooker cover with waterbring to boil for about 45 minutes wait for air to clear from pressure cooker before opening the cooker alternatively add all ingredients to a large heavy based pot with lid and bring to the boil reduce heat to low and simmer for approximately 4 hoursthe oxtail should be very tender enjoy it with noodles or steam riceNutritions of Oxtail Soupcalories: n a
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Pistou Soup

n aThe ingredient of Pistou Soup2 tablespoons olive oil1 leek white part only finely chopped1 carrot peeled cut into 1cm cubes1 large potato peeled cut into 1cm cubes2 cups 500ml massel chicken style liquid stock see notes1 tomato peeled seeds removed cut into 1cm cubes420g can four bean mix drained rinsed50g thin french beans or thin green beans ends trimmed cut into 2cm lengths1 large zucchini chopped4 tablespoons 1 3 cup basil pestochargrilled bread or baguette to serveThe Instruction of pistou soupheat oil in a large saucepan add leek and sweat over low heat for 1 2 minutes add the carrot and potato and cook stirring for a further minuteadd stock and 1 cup water and bring to the boil reduce heat simmer for 5 minutes then add tomato four bean mix french or green beans and zucchini season with salt and peppercook for a further 2 minutes stir in half the pesto then ladle into serving bowlsadd a dollop of remaining pesto serve with breadNutritions of Pistou Soupcalories: 298 272 calor…

Cauliflower Soup

this cauliflower soup is a quick easy and comforting winter dishThe ingredient of Cauliflower Soup1 tablespoon olive oil1 large brown onion chopped2 garlic cloves crushed1 head 1 3kg cauliflower cut into florets500g sebago potatoes peeled chopped1 litre massel chicken style liquid stock see notes1 2 cup pure creamThe Instruction of cauliflower soupheat oil in a large saucepan over medium high heat add onion and garlic cook stirring for 3 minutes or until onion has softened add cauliflower and potato cook stirring for 5 minutesadd stock season with pepper cover bring to the boil reduce heat to medium low simmer for 15 to 20 minutes or until potato is tender set aside for 5 minutes to cool slightlyblend in batches until smooth return to pan over low heat add pure cream cook stirring for 2 minutes or until heated through serveNutritions of Cauliflower Soupcalories: 333 883 calories
calories: 18 grams fat
calories: 8 grams saturated fat
calories: 26 grams carbohydrates
calories: 10 grams suga…