Tag: Cold Pressed Olive Oil

Locro de Papa

ECUADORIAN POTATO SOUP

This is a very flavourful soup from Ecuador. I had it many times while I was there and loved it. Brings back great memories each time I make it.

ECUADORIAN POTATO SOUP

  • 1 medium White onion (Diced)
  • 30 ml Cold Pressed Olive Oil
  • 10 medium Potatoes (peeled and chopped into small pieces)
  • 2 cloves garlic (minced)
  • 2.5 grams Ground Cumin
  • 1.25 grams Ground Turmeric
  • 1.25 grams Ground Sweet Paprika
  • 1750 ml Water
  • 250 ml Milk
  • 300 grams White cheese (like Feta)
  • 2 medium Avocados
  • 1 bunch Fresh Cilantro leaves only (chopped)
  • 100 grams Maiz Tostado (toasted corn nuts)
  • Salt and Pepper to taste
  1. Peel the Potatoes and cut them into rough chunks. Place them into a large bowl of water yo stop them discolouring.
  2. Warm the oil over a medium-high heat in a fairly large pan.

    Add the onion, garlic, and half of the potatoes.

    Cook, stirring frequently – until the onion is softened (about 4 – 5 minutes)

    Add cumin, turmeric, sweet paprika and cook, stirring for another 2 minutes.

  3. Add the Water – stir to scrape up any brown bits stuck to the bottom of the pan and bring to the boil.

    Reduce the heat and simmer, partially covered, until the potatoes are very tender (about 25 – 30 minutes)

  4. Mash the potatoes into the broth. Remove the remaining potatoes from their bowl of water – drain well and add them to the pan.

    Simmer, partially covered – until they are tender (about 20 minutes)

  5. Stir in the milk and cheese (roughly chopped) and increase the heat to bring the pan to a simmer again. Continue stirring.

    Remove from the heat.

  6. Slice the avocado. Ladle the soup into bowls – top with avocado and serve with the fresh Cilantro and Maiz tostado.

Quinoa Soup

PERUVIAN QUINOA SOUP

This simple Quinoa soup is tasty, healthy and satisfying.

PERUVIAN QUINOA SOUP

  • 30 ml Cold Pressed Olive Oil (Extra Virgin)
  • 1 large Onion (Diced)
  • 2 Medium Carrots (chopped)
  • 3 cloves garlic (minced)
  • 0.5 inch Ginger (peeled and minced)
  • 2 stalks Celery (chopped)
  • 125 grams Quinoa (Uncooked, rinsed thoroughly)
  • 1000 ml Vegetable Stock
  • 5 grams Dried Oregano
  • 1.25 grams Smoked Paprika
  • 2 medium Red Potatoes (cut into half inch chunks)
  • 250 grams Cabbage (Coarsely chopped)
  • Salt and Pepper to taste
  • 65 ml Fresh Cilantro (Coriander) (roughly-chopped)
  1. In a large pot, heat the oil.
    Add the onion, garlic, ginger, carrots and celery.
  2. Saute on medium heat until the onions begin to brown ( 7 – 10 minutes)
  3. Add the Quinoa and toast – stirring often, until the seeds brown slightly ( 5 minutes)
  4. Add the stock, oregano, paprika,potatoes and cabbage.

    Bring to the boil – then reduce the heat to medium-low.

  5. Simmer the soup for 20 – 25 minutes – until the vegetables are fork-tender.
  6. Taste and adjust seasoning – then stir in the chopped Cilantro and serve.
Before you cook Quinoa, you should always soak it in boiling water for 5 + minutes – then rinse well under cold running water. This helps to remove the bitter taste.

Kumera & Lentil Soup

KUMARA AND LENTIL SOUP

This soup is a family favourite. So quick and easy to prepare and takes only 20 minutes to cook.

KUMARA AND LENTIL SOUP

  • 5 ml Cold Pressed Olive Oil (Extra Virgin)
  • 1 small Red Onion (chopped)
  • 1 large Kumara (chopped into small pieces)
  • 250 ml Red Lentils
  • 250 ml Vegetable Stock
  • 750 ml Water
  • 5 ml Ginger powder (ground)
  • 5 ml Turmeric (ground)
  • 5 ml Coriander (ground)
  1. Add onions to Oil in large heated saucepan, stir until onion is soft. Add the three spices.
  2. Add the water and kumara pieces.
  3. Add red lentils and bring to the boil.
  4. Cover and reduces heat and simmer for about 20 minutes (until Kumara is soft.

KUMARA AND CARROT SOUP

This soup is very flavoursome and warming with these spices.

Kumara and Carrot Soup

  • 1 Medium Red Onion (Diced)
  • 1 Small Green Chilli (Diced)
  • 15 ml Fresh Ginger (grated)
  • 5 ml Ground Cumin
  • 5 ml Ground Coriander
  • 2.5 ml Ground Turmeric
  • 2 Large Carrots (Peeled and chopped)
  • 3 Large Kumara (Peeled and chopped)
  • 750 ml Vegetable Stock
  • 1 medium Lemon (Juiced)
  • 1 handful Fresh Parsley (for garnish)
  • 10 ml Cold Pressed Olive Oil (For saute onions)
  1. Heat Oil, saute onion till clear , chilli and ginger
  2. Add cumin, coriander and Turmeric and stir
  3. add carrot and kumera and toss well
  4. Add vegetable stock – bring to the boil and simmer 25 minutes
  5. Just before you remove from the heat – stir in the lemon juice.
  6. When served – garnish with fresh parsley.

Quinoa Tabbouleh

QUINOA TABOULEH

Quinoa is a great nutritious salad and a nice change to using Bulghur Wheat.

QUINOA TABOULEH

The secret to cooking Quinoa is to soak it in Hot water for 5 plus minutes. Then rinse in cold water until the water coming from the Quinoa is clear. Now cook as you would rice. 1 cup quinoa will expand to 3 cups when cooked.

  • 250 ml Quinoa (Mix White and Red)
  • 500 ml Water
  • 3 Large Tomatoes (chopped)
  • 250 ml Red Pepper (chopped)
  • 125 ml Green Cucumber (chopped)
  • 125 ml Spring Onions (chopped)
  • 20 ml Cold Pressed Olive Oil
  • 125 ml Fresh Parsley (chopped)
  • 65 ml Fresh Mint (chopped)
  • 1 Medium Avocado (chopped)
  • 1 Medium Lemon (Juiced)
  1. When the Quinoa has absorbed all the water it is ready.
  2. Combine all the ingredients together with the Quinoa.
  3. Garnish with some of the Parsley.
    Can be served hot or cold.
  4. Can be served hot or cold.

Rice with almonds

ARABIAN ALMOND RICE

This is an excellent Winter rice dish and very warming to the body.

ARABIAN ALMOND RICE

  • 300 Grams Brown Rice (Long Grain)
  • 5 ml Vegetable Stock
  • 0.5 Medium Red Onion (chopped)
  • 5 ml Cold Pressed Olive Oil
  • 1 Medium Lemon (grated rind)
  • 1.25 ml Cinnamon (ground)
  • 1.25 ml Gloves (ground)
  • 1.25 ml Cardamon (ground)
  • 1.25 ml Turmeric (ground)
  • 2.5 ml Black Pepper (ground)
  • 1000 ml Water
  • 125 Grams Almonds (Cut lengthwise)
  • 30 ml Raisins (Socked in water until soft)
  1. Cook Onion in Oil until soft.
  2. Add spices and cook another 1 minute
  3. Add water and vegetable stock, bring to the boil.
  4. Add rice and cook on low heat for 40 minutes.
  5. Add raisins towards the end of cooking.
  6. Finally before serving, add almonds and grated lemon rind.
Excellent Winter dish with carrots and courgettes.

Banana Rice Salad

BANANA RICE SALAD

BANANA RICE SALAD

This Rice Salad looks and tastes great and is so Scrumptious.

Main Ingredients

  • 375 ml Brown Rice (Long Grain)
  • 125 ml Black Rice
  • 4 Bananas (Sliced)
  • 1 Medium Red Onion (Chopped small)
  • 250 ml Desiccated Coconut

Dressing

  • 2 Large Lemons (Juiced)
  • 125 ml Raw Sugar
  • 10 ml Sea Salt
  • 150 ml Cold Pressed Olive Oil
  1. Cook Rice – Drain and set aside to cool.
  2. Prepare dressing and mix well.
  3. Rub dressing through the cooled rice , add chopped onion and lightly fold in coconut.
    Lastly – add bananas ( so they do not get too mashed up)
    Chill and serve
  4. Lastly – add bananas ( so they do not get too mashed up)
  5. Chill and serve
The Black rice could turn the rice into a pinky colour.