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Paneer Hara Masala Rangoons

August 10, 2023 by aliceineatland Leave a Comment

Paneer Hara Masala Rangoons

Paneer Hara Masala RangoonsPaneer Hara Masala Rangoons are a flavourful Pakistani style take on Panda Express’s popular cream cheese rangoons.

I have never had Panda Express so my understanding of the flavour profile of the chain’s cream cheese rangoons and their texture is based solely on the description and copycat recipes found online.

Paneer, cheddar and green masala ingredients along with dry aromatics make up the rangoon filling. Instead of wonton wrappers, I use samosa patti or spring roll patti cut into squares. A simple but punchy green chutney to dip the crisp Paneer Hara Masala Rangoons in rounds things off nicely.

My hardcore Pakistani tastebuds love desi-fying recipes wherever they feel that particular fusion will work. And I feel it works rather well here.

Paneer Hara Masala Rangoons

Make Ahead & Freeze Paneer Hara Masala Rangoons:

A stash of frozen Paneer Hara Masala Rangoons on hand means that you can fry, air fry or bake these in no time should you have guests over or should a craving for hot melty flavoursome cheese encased in a crisp filling suddenly arise.

Follow the recipe till you’ve completed the “Assembly” part.

Then freeze flat on a plastic wrap lined tray or cookie sheet overnight.

Once frozen solid, place in an airtight container in a single layer, using plastic wrap between layers.

Paneer Hara Masala Rangoons

Paneer Hara Masala Rangoons

 

Paneer Hara Masala Rangoons: crisp cheesy bags with coriander, mint, green onion & green chillies for a uniquely desi take on cream cheese rangoons!

 

Recipe Type: Starter & Snack

Author: Alice In Eatland

Cook Time: 10 Minutes

Total Time: 30 Minutes

Serves: 2-3

 

INGREDIENTS

Rangoons

  • 1 cup grated paneer, store bought or homemade
  • 3/4 cup grated cheddar cheese
  • 1/2 cup very finely sliced spring onion (green part only)
  • 6 – 8 green chillies, deseeded & finely chopped 1/2 – 1 teaspoon garlic powder
  • 1/4 – 1/2 teaspoon onion powder
  • Salt
  • 2-4 tablespoons cream or cream cheese

Slurry

  • 2-4 tablespoons plain flour
  • 1/2 – 1 cup water

Wrappers

  • Samosa patti, spring roll patti/wrappers or wonton wrappers (cut into 3” squares)

Green Chutney

  • Handful fresh coriander leaves
  • Handful fresh mint leaves
  • 1/4” piece ginger, peeled
  • 1 clove garlic, peeled
  • 2-4 fresh green chillies
  • 1/2 a slice of bread
  • Splash of white vinegar
  • Pinch of sugar
  • 1/2 teaspoon ground cumin
  • Fresh lemon juice
  • Salt
  • Drinking water

METHOD

Filling

  1. Mix all the filling ingredients, adding enough cream or cream cheese to make a sticky mixture that comes together.
  2. Divide into 12-14 equal portions and shape into balls with wet palms.

Slurry

  1. Whisk flour into the water until combined and heat, whisking until thick, opaque and bubbly.
  2. Cool completely.

Assembly

  1. Place a ball of filling in the centre of a samosa patti square (or spring roll patti or wonton wrapper, whichever you are using).
  2. Rub slurry along all 4 edges.
  3. Bring the opposite corners of the square to meet in the middle and pinch together, sealing the sides as well. (see image 2 above for reference).

Frying

  1. Deep fry till golden.
  2. To air fry, brush rangoons and your air fryer basket both with oil and cook 10 minutes at 200 degrees C or until golden.

Freezing

  1. To freeze, lay uncooked rangoons flat on a plastic wrap lined tray or cookie sheet and freeze 2-4 hours or till frozen solid.
  2. Place in an airtight container in a single layer, using plastic wrap between layers.

Green Chutney

Blend all ingredients together either with a stick blender or in a regular blender until the desired consistency is reached.

Filed Under: Recipes, Snack & Starter Tagged With: Desi, Freezer Friendly, Pakistani, Spring, Starter, Vegetarian

Harissa Hummus Recipe

March 7, 2023 by aliceineatland Leave a Comment

Harissa Hummus

Harissa Hummus
Harissa Hummus: 
Of all the takes, spins and flavour additions on the classic hummus recipe, this one in particular may just be my favourite.

I like my hummus smooth, airy and as cloud-like as possible. Spike that velvety creaminess with fiery harissa and you have the kind of flavour profile that makes you wonder why it took you so long to finally getting around to making this. I speak from personal experience, naturally.

I have used a homemade harissa (recipe below) to make this Harissa Hummus recipe but you may use any canned or jarred variety of this sensational North African condiment you like or have on hand.

As with any hummus recipe, it is important that you use it as a guide and taste along the way using your own judgement in terms of adjusting the texture and the flavour.

My Harissa Hummus is reasonably fiery (pleasantly so though by no means unbearable) enough as it but since I like to go just a bit too far I drizzle chilli oil over the top as well. Not necessary at all but recommended if you’re a heat junkie like yours truly.

Tips For Making A Damn Fine Harissa Hummus:

-Use a blender (a high speed one if you have it) to make this Harissa Hummus recipe.

-Texture is a matter of personal preference but ideally, hummus is great when it’s smooth, creamy and not too thick, dry-ish or grainy.

-If you prefer a chunkier hummus, using a food processor may be a better idea.

-I find that the order in which ingredients are added and blended makes a real difference in the texture of the hummus.

-Cold water is necessary to ensure that your hummus is light and airy and not dense and heavy.

-For a smooth and creamy hummus, please follow the instructions as written.

-Skinning the chickpeas apparently makes for a smoother hummus. If you have the patience, try it.

-Rather than skinning the chickpeas, I prefer blending the hummus really, really well and then pushing it through a sieve for the smoothest texture possible.

Harissa Hummus

 

HARISSA HUMMUS

 

Recipe Type: Starter, Appetiser, Snack

Author: Alice In Eatland

Serves: 2

 

Harissa Hummus: airy and cloud-like with its velvety creaminess spiked with fiery North African harissa. A truly sensational flavour profile!

 

INGREDIENTS

  • 1-2 tablespoons tahini
  • Juice of 1 -2 lemons
  • 1-2 garlic cloves, peeled & grated
  • 1-2 tablespoons harissa
  • 1 cup well boiled or canned chickpeas
  • Cold drinking water
  • Salt
  • Chilli oil or extra virgin olive oil
  • Fresh parsley (to garnish, optional)
  • Finely chopped pistachios (to garnish, optional)

 

INSTRUCTIONS

  1. Blend tahini, grated garlic and lemon juice with a few tablespoons of cold water until thick and pale white in colour.
  2. Add harissa (starting with just a teaspoon or two), chickpeas (drained and rinsed, if using canned), salt (add sparingly, since the harissa is quite salty) and a little more water (only if required).
  3. Blend, scraping down sides occasionally, and tasting, until the Harissa Hummus is smooth and fluffy looking.
  4. Check for seasoning and add more harissa if necessary.
  5. Optional: Push Harrisa Hummus through a sieve for a creamier consistency.
  6. Serve topped with extra virgin olive oil or chilli oil and chopped parsley and pistachios, if liked.

 

Harissa

Ingredients

  • 1/2 cup dried red chillies (Kashmiri, round red chillies, etc. whatever you can find)
  • 2 cloves garlic
  • 1 tablespoon salt
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon tomato paste
  • 1/4 cup oil
  • extra oil to pour on top

Instructions

  1. Slit the dried chillies and remove seeds.
  2. Place in a bowl and pour over enough boiling hot water to cover and let sit 10-15 minutes.
  3. Drain and blend with the rest of the ingredients (except extra oil), adding a couple of teaspoons or so of the soaking liquid if needed until a semi smooth paste forms.
  4. Cool completely.
  5. Transfer harissa to a container and pour over a thin layer of oil to cover the surface complainant.
  6. Store airtight in the fridge for around 2 weeks and up to a month in the freezer.

Filed Under: Recipes, Snack & Starter Tagged With: Spring, Starter, Vegan, Vegetarian

How To Make Moutabal

March 7, 2023 by aliceineatland Leave a Comment

Moutabal

Moutabal
Moutabal is a creamy, smokey and pleasingly textured Middle Eastern eggplant dip. Healthy, budget-friendly and delicious, it is a must add to your “dips” repertoire, if you have one.

When served with crudités, pita chips or crackers, Moutabal is a fantastic everyday snack and a fabulous mezze platter item.

What’s the difference between Moutabal and Baba Ghanoush?

Aren’t Moutabal and Babaghanoush interchangeable names for what is essentially the same dip? No.

While the star of the show in both dips is charred eggplant, the recipe for Moutabal calls for the addition of tahini as a key ingredient, that gives the dip it’s characteristic taupe creaminess.

Many recipes for Moutabal also call for the addition of a bit of yoghurt which balances out the slight bitterness that sometimes charred eggplant and tahini can have.

Babaghanoush, on the other hand, has no tahini and a couple of additional ingredients such as tomatoes, onions and capsicum/bell pepper. It is another delectable dip that’s a great addition to a mezze spread.

Here’s an easy recipe for Moutabal that you can whip up in no time. As long as you have the ingredients on hand, it doesn’t take long to make. No special equipment required either.

Tips For Making Delish Moutabal:

-charring the eggplant directly on fire with a pair of steel tongs gives the best smokey flavour.

-alternatively, the eggplant can be roasted in the oven under the grill/broiler.

-when the skin of the eggplant blackens, chars in places and the size of the fruit (yes, eggplants are technically fruits and not vegetables) reduces, it is ready.

-a butter knife works well here, allowing you to scrape off the charred eggplant skin without slicing off any flesh underneath.

-peeling the burnt eggplant skin may be a bit of a pain, but kindly do not give in to the temptation of giving the eggplant a rinse under running water or worse, submerging it in a bowl of water  to loosen every bit of skin *shudder*

-if your eggplant has been roasted to perfection, a fork is all you need to shred the eggplant flesh and mash it into a semi chunky purée along with the other ingredients.

-if using a food processor, pulse the ingredients in quick, short bursts so that the texture remains slightly chunky and you don’t purée everything into a gray coloured paste.

Moutabal

 

MOUTABAL

 

Recipe Type: Starter/Appetiser/Snack

Author: Alice In Eatland

Serves: 2

 

Moutabal, a mezze superstar! A creamy, smokey and pleasingly textured Middle Eastern eggplant dip that’s healthy, budget-friendly and absolutely delish!

 

INGREDIENTS

  • 1 large or 2 medium eggplants
  • 2 tablespoons tahini
  • 2 cloves garlic, grated
  • 1-2 tablespoons dairy or plant-based yoghurt (optional)
  • Lemon juice
  • Salt
  • Extra virgin olive oil
  • Pomegranate seeds, fresh red chillies or pickled radishes (to garnish)
  • Fresh parsley (to garnish)
  • Black sesame seeds or nigella seeds (to garnish)
  • Crudités, pita chips, crackers (to serve)

 

INSTRUCTIONS

  1. Place the eggplant(s) directly on the burner on a gas stove on medium high heat.
  2. Roast, turning and rotating the eggplant frequently with metal tongs, until it shrinks slightly and the skin blackens and chars with no purple areas remaining.
  3. Remove to a heatproof bowl or plate, cool and peel off the skin.
  4. Remove the stem and place peeled eggplant flesh in a colander or sieve with a bowl underneath for 10-15 minutes.
  5. Whip (either in a food processor, blender or using a hand whisk) the tahini with grated garlic, lemon juice, salt & yoghurt (if using) till pale and creamy.
  6. Add drained eggplant to a mixing bowl along with the with the tahini mixture and mash until a semi-smooth yet textured consistency is reached.
  7. Check seasoning and adjust if needed.
  8. Serve swirled with extra virgin olive oil and garnish as you wish.

Filed Under: Recipes, Snack & Starter Tagged With: Budget-Friendly, Spring, Starter, Summer, Vegan, Vegetarian

Vegan Seekh Kabab

May 29, 2021 by aliceineatland Leave a Comment

Vegan Seekh Kabab
Vegan Seekh Kabab, the stuff of plant-based barbecue dreams.

Rich, melt in your mouth kababs with the sensational flavours of Pakistani barbecue minus the meat.

I keep a batch in the freezer and pull a couple out for a number of fabulous meals.

Desi Meals That You Can Make With Vegan Seekh Kababs:

+ served as part of a desi vegetarian lunch or dinner spread

+ rolled inside a naan or paratha with chutney & salad for a delicious street style roll

+ the same kabab mixture shaped into small patties to make desi style sliders

Vegan Seekh Kabab

I’ve kept this Vegan Seekh Kabab recipe pretty straightforward with a simple base of channa daal and potatoes plus other basic spices and readily available ingredients.

One can be totally flexible with the recipe and additions such as very finely chopped veggies like carrots, peas, french beans, mushrooms etc may be added for extra flavour, texture & nutrients.

Vegan Seekh Kabab

Zeera Naan, Tandoori Roti & Pudina Lachha Paratha. Homemade. Vegan.

 

Hydrated soya mince or soya granules may also be added for more of a meatier texture.

Next time you hear someone woefully bemoan “Kya banaoon?” because they have a vegetarian or vegan guest coming for a meal (obviously when it’s safe to socialise and have folks over post-pandemic), please direct them to this recipe. About time us non-meat eaters got treated to crazy good daawat food other than the ubiquitous Daal Maash, Mixed Sabzi & Paalak Paneer, fabulous though they are.

Vegan Seekh Kabab

Use this recipe as a guide, make it your own and feel free to add an ingredient or lessen any spice etc depending upon your personal preference.

The one step that I would advise you not to change or skip is the “smoking” part of the recipe. It is essential if you want your Vegan Seekh Kabab to be infused with the signature charred smokiness that is the hallmark of desi barbecue.

Vegan Seekh Kabab

VEGAN SEEKH KABAB

 

Rich, melt-in-your-mouth Vegan Seekh Kabab with the sensational flavours of Pakistani barbecue minus the meat. The stuff of plant-based barbecue dreams!

 

INGREDIENTS

  • 2 medium potatoes, boiled, peeled & mashed/grated
  • 1/2 cup channa daal, soaked 1 hour & boiled till soft but firm & not mushy
  • 1/2 – 1 cup very finely chopped firm mixed vegetables (optional)
  • 1/4 cup hydrated soya mince or granules (optional)
  • 1 medium onion
  • 2 tablespoons tandoori masala (homemade or your favourite brand)
  • 2 tablespoons oil
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 2 tablespoons dry roasted gram flour (besan) plus extra
  • 1/2 teaspoon garam masala
  • 4-6 green chillies, finely chopped
  • Handful fresh coriander (leaves & stalks), finely chopped
  • Salt

 

METHOD

  1. Grind cold boiled channa daal as finely as possible in your food processor & place in a mixing bowl with the cold mashed potato.
  2. Heat oil and fry sliced onion till golden. Remove from pan onto kitchen paper, cool & crush well.
  3. Heat the same oil in the same pan & sauté grated ginger & garlic until fragrant then add tandoori masala (add extra veggies & soya mince or granules at this point, if using), stir 5-10 seconds  & take the pan off the heat.
  4. Pour onto the ground daal & potatoes.
  5. Add crushed fried onion, roasted besan & garam masala. Mix well.
  6. Taste & check if it needs more salt or seasoning.
  7. Cover & chill 10 minutes.
  8. Then stir in coriander & chillies, form into mini kababs (the ones in the photos are about 4” long) on a flat seekh, skewer, cocktail stick or the thick end of  a chopstick like I did.
  9. Make slight indents on the surface with the tips of your finger & thumb for a bit of a textured look, if wished.
  10. A little extra besan can be added if the mixture seems loose & not firm enough.
  11. Place kababs on a flat tray lined with plastic wrap & chill at least 1/2 an hour.
  12. Deep fry in hot oil until golden brown.
  13. Alternatively, the kababs can be shallow fried, baked, grilled or air-fried.
  14. To smoke, place a square of aluminium foil in the centre of a heatproof pan or frying pan with a lid and arrange the kababs around it.
  15. Place a small piece of charcoal directly into the flame of a lit stove/gas burner. Balance & carefully keep turning with metal tongs until lit in places.
  16. Using your metal tongs, carefully place the lit piece of coal on the aluminium square & pour a teaspoon or so of oil on top.
  17. As soon as the oil smokes, cover immediately & let sit undisturbed for 15-20 minutes.
  18. The cooled kababs can be frozen at this stage. Flash deep fry frozen direct from the freezer.
  19. If kababs are firm enough, you can hold them over a lit gas burner/stove with t0ngs, turning frequently & quickly until charred in places.
  20. Serve Vegan Seekh Kabab with naan, roti or parathay plus chutneys, plant based raita & a crisp salad.

 

Filed Under: Mains, Recipes Tagged With: Desi, Dinner, Lunch, Pakistani, Restaurant, Starter, Vegan, Vegetarian

Spiced Purple Carrot & Coconut Soup

February 28, 2018 by aliceineatland Leave a Comment

Spiced Purple Carrot & Coconut Soup

Spiced Purple Carrot & Coconut Soup

Welcoming spring with one of the most vibrantly beautiful soups I’ve made in a while 💜 – Spiced Purple Carrot & Coconut Soup.

The desi purple-black carrot, called kaali gaajar (that literally means ‘black carrot’ in Urdu) makes a brief yet stunning appearance every winter. This purple carrot is the star of the show here and gives the soup its deep amethyst colour.

Spiced Purple Carrot & Coconut Soup

My Dad brought home some gorgeous purple carrots the other day and I set out to make the traditional digestive drink Kanji with them.

As I was slicing the carrots and staring in awe at their amazing colour and the intricate natural pattern on the inside, I decided I would make something else too with these rare beauties that would show off their colour to perfection.

Spiced Purple Carrot & Coconut Soup

Hence the idea for this pretty Spiced Purple Carrot & Coconut Soup came about. I decided to add coconut milk to the soup for richness and a more rounded flavour. Plus some of my favourite spices give it a pleasing intensity without any heat.

I’ve swirled some heavy cream and crushed a couple of my homemade Crispy Spinach Chips on top for contrast, both in terms of colour and texture. The garnish / toppings are totally optional though; the soup is wonderful on its own too.

Spiced Purple Carrot & Coconut Soup

I still cannot get over the bright hue of this soup. And it tastes pretty great. So I’ve frozen a few servings of my Spiced Purple Carrot & Coconut Soup that I can defrost, reheat and enjoy during the upcoming months.

A regular carrot can be substituted for the purple one when purple carrots are not in season for an equally yummy Spiced Carrot & Coconut Soup.

Spiced Purple Carrot & Coconut Soup

 

Spiced Purple Carrot & Coconut Soup

 

Recipe Type: Starter & Snack, Main
Author: Alice In Eatland
Prep Time: 10 Minutes    Cook Time: 20 Minutes    Total Time: 30 Minutes
Serves: 1

 

Spiced Purple Carrot & Coconut Soup – the flavour & nutrients of purple carrot, fragrant spices & creamy coconut milk make this a winner. Gluten free.

 

INGREDIENTS

  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1 tablespoon oil
  • 1 small onion, sliced
  • 2 large cloves garlic, sliced
  • 1/2″ piece ginger
  • 1 medium purple carrot, roughly chopped
  • 1/2 cup vegetable stock OR water
  • 1/2 cup coconut milk
  • Salt
  • Fresh milled black pepper
  • A little extra vegetable stock
  • A little extra coconut milk
  • Cream, to garnish (optional)
  • Crispy Spinach Chips, to garnish (optional; recipe here)

 

METHOD

  1. Put the cumin seeds and coriander seeds in a small pan and place over medium heat.
  2. Tilt the pan and swirl the seeds inside until they darken slightly and smell fragrant. Be careful not to burn.
  3. Remove from heat and crush coarsely, either with the back of a spoon or with a pestle and mortar. Set aside.
  4. Heat the oil in a pan over medium heat and add the onion, and garlic. Stir until soft and fragrant – no need to brown.
  5. Grate in the ginger and stir.
  6. Add the carrot pieces and the coarsely ground cumin and coriander.
  7. Give everything a good stir and pour in the stock or water and the coconut milk.
  8. Increase the heat to high and bring mixture to the boil, uncovered.
  9. When a rolling boil is reached, reduce heat to medium-low and let cook, partially covered, until carrot pieces are tender.
  10. Remove pan from heat, cool mixture to room temperature and then blend either in a blender or with a stick blender until smooth.
  11. Return soup to heat to warm up. Check for salt and add pepper if wished.
  12. Taste the soup. At this point you can add more stock and / or coconut milk depending on how the soup tastes to you – it’s all about personal taste and flavour preference so make adjustments accordingly.
  13. If more liquid is added, bring the soup to a boil, then lower the heat and simmer 5 minutes.
  14. When ready to serve, ladle warm soup into serving bowl.
  15. Drizzle cream on top if wished.
  16. Crush a few Spinach Chips lightly and place in a mound in the centre of the bowl. Enjoy.

Filed Under: Mains, Recipes, Snack & Starter Tagged With: Soup, Starter, Winter

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

February 5, 2018 by aliceineatland Leave a Comment

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes is a delicious and flexible combination. It can be had as either a light but satisfying snack when you’re feeling peckish but don’t want a full meal. And it also makes a not-too-heavy yet adequately filling entree at meal times as well. Plus it’s gluten free.

I am including this as a Valentine’s Day recipe. Yes. Folks, I understand that tomato soup and baked potatoes usually do not qualify as “special” meals and are certainly not classified as “romantic” by most people. And that’s okay.

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

There are those who go the Grilled Oysters with Chilli Herb Butter, Filet Mignon and Chanterelle Duxelles Strudel way on 14th February. And then there are unsophisticated chow hounds like yours truly, that are very happy gobbling down comfort foods at the most romantic of occasions. This recipe will obviously appeal more to the latter on Valentine’s Day. And hopefully to everyone else on all other days of the year, haha!

This rustic soup and potato recipe can actually be a fun starter. In order for it to be that, serve the Roasted Tomato & Thyme Soup in small cups, heatproof glasses or mugs, wide enough so that the eaters can easily dunk their Fluffy Baked Potatoes into the soup before eating.

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

Tomato soup and baked potato make a fantastic combination. But obviously both the Roasted Tomato & Thyme Soup and the Fluffy Baked Potatoes can be served on their own as well. I just feel they’re better together.

The recipe is really quite simple. Tomatoes, onions, garlic and thyme are seasoned, roasted in the oven and then blended into the creamiest soup ever. No cream required.

The fluffy baked potatoes have a texture that I can only describe as somewhere between a potato & cheese croquette and a cheesy potato soufflé, if that makes any sense. The addition of creme fraiche or sour cream and a little beaten egg gives the filling a lovely lightness. So, so good.

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

The recipe has been loosely adapted from Sophie Dahl’s recipe – the cooking show was “The Delicious Miss Dahl” and I would eagerly await each new episode while living in London. I was totally in love with the series! So pretty – all flowers, vintage utensils and what not. Plus the soft spoken and beautiful Miss Dahl.

Both the Roasted Tomato & Thyme Soup and the Fluffy Baked Potatoes can be made a few days ahead and reheated before serving. Add a crisp green salad and maybe a decadent dessert to follow and you have quite a meal there.

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

 

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

 

Recipe Type:    Starter & Snack, Main Meal
Author:    Alice In Eatland
Prep Time:    30 – 40 Minutes    Cook Time:    40 – 60 Minutes    Total Time: 1.5 Hours
Serves: 1 – 2

 

Roasted Tomato & Thyme Soup

 

Roasted tomatoes, onion, garlic & thyme blend to create creamy Roasted Tomato & Thyme Soup!

 

INGREDIENTS

  •  2-4 medium tomatoes (the ripest you can find), thickly sliced
  • 1 medium onion, peeled and thickly sliced
  • 4-6 garlic cloves, peeled and smashed lightly
  •  1 sprig fresh thyme or a few pinches of dried thyme
  • 2 tablespoons oil
  • Salt
  • Fresh milled pepper
  • A pinch of sugar
  • Water or vegetable stock, at room temperature
  • 1/2 a vegetable stock cube, crumbled (optional)
  • Cream to serve (optional)

 

METHOD:

  1. Preheat oven to 180 degrees C / 350 degrees F.
  2. Line a baking tray or flat oven proof glass dish with foil.
  3. Lay the tomatoes, onions and garlic onto the foil.
  4. Scatter the thyme all over, drizzle over the oil and season with salt and pepper.
  5. Bake uncovered until the vegetables look roasted and dehydrated and are beginning to darken in places. This can take anywhere from 20 minutes to an hour depending on your oven so keep an eye on your vegetables.
  6. Once done, remove the roasted vegetables from the oven and cool to room temperature.
  7. Put cooled vegetables into the jug of a blender with a little water or vegetable stock and blend until smooth.
  8. Pour the blended mixture out into a pan. Rinse out the blender jug with a little more water or stock and add to the pan.
  9. Add the sugar and also the crumbled vegetable stock cube into your pan, if using.
  10. Let soup come to a boil, stirring frequently. Check the consistency: add more water or stock if you need to thin it down a bit and let reduce if you prefer it thicker.
  11. Taste soup to see if it needs more seasoning.
  12. Pour soup into bowls, cups or a mug.
  13. Swirl a little cream on top before serving, if wished.
  14. Serve soup with Fluffy Baked Potatoes – dunk them into the soup before eating.

 

Fluffy Baked Potatoes

 

Twice cooked/baked cheesy & airy Fluffy Baked Potatoes like you’ve never had them before!

 

INGREDIENTS

  • 2-4 smallish to medium potatoes
  • 1-2 tablespoons butter, at room temperature
  • 2 teaspoons milk, at room temperature
  • 1/2 teaspoon fresh lemon juice or white vinegar
  • 2-4 tablespoons cream
  • 1-2 tablespoons cream cheese OR goat’s cheese OR grated cheddar cheese
  • Salt
  • Fresh milled black pepper
  • 1/2 of a small beaten egg
  • Chopped chives or other fresh herbs of choice

 

METHOD

  1. Preheat oven to 180 degrees C / 350 degrees F.
  2. Wash the potatoes.
  3. You can either cook the potatoes in plenty of water until soft but not over cooked.
  4. Or you can place the potatoes into your preheated oven and bake until they are cooked through.
  5. Stir the milk and lemon juice or white vinegar together in a small bowl and then stir in the cream. Set aside.
  6. When your potatoes are boiled or baked, slice each potato lengthwise into two.
  7. Carefully scoop out the potato pulp into a bowl, being careful not to let the potato skins/shells break.
  8. Mash the hot potato pulp with the butter until smooth.
  9. Give the sour cream a stir and stir into the potatoes followed by your cheese of choice, salt and black pepper.
  10. Taste the mixture to check if it needs more cheese or seasoning.
  11. Then stir in the beaten egg until smooth.
  12. Lastly stir in the chopped chives or other fresh herbs.
  13. Spoon the mixture equally into the potato skins/shells.
  14. Line a baking sheet or tray with foil and arrange the filled potatoes on it.
  15. Bake in your preheated oven until the filling looks a bit puffy and is browning in places.
  16. You can turn the grill on from above for a couple of minutes to brown the tops of the potatoes more. Keep an eye on them so they don’t burn.
  17. Remove the potatoes from the oven and sprinkle with extra chives or herbs right before serving.
  18. Serve Fluffy Baked Potatoes warm.

 

 

 

Filed Under: Mains, Recipes, Snack & Starter Tagged With: Soup, Starter, Valentine's Day, Vegetarian

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Favorite recipes, fun eating out experiences and some wonderful food memories from Lahore, Pakistan.

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Rose Crème Brûlée

Three Cheese Roasted Chilli Bread Pudding

Patisserie at Mocca Coffee Gulberg

Mocca Coffee Gulberg

The Paloma

The Paloma

Tags

Autumn / Fall Baking Budget-Friendly Cafe Chocolate Christmas Daharki Desi Dessert Dinner Easter Eatery Freezer Friendly Halloween Lunch Pakistani Restaurant Romantic Soup Spring Starter Summer Valentine's Day Vegan Vegetarian Winter

Tags

Autumn / Fall Baking Budget-Friendly Cafe Chocolate Christmas Daharki Desi Dessert Dinner Easter Eatery Freezer Friendly Halloween Lunch Pakistani Restaurant Romantic Soup Spring Starter Summer Valentine's Day Vegan Vegetarian Winter

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ABOUT

Hello! If like me, you too love to cook, bake and eat then you're in the right place. From heartwarming, soul-satisfying comfort food to light, fresh and deliciously healthy meals, everything here is made with the utmost TLC :)

Tags

Autumn / Fall Baking Budget-Friendly Cafe Chocolate Christmas Daharki Desi Dessert Dinner Easter Eatery Freezer Friendly Halloween Lunch Pakistani Restaurant Romantic Soup Spring Starter Summer Valentine's Day Vegan Vegetarian Winter

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