the unpronounceable soup "mulligatawny"
supposedly one of the first modern fusion foods, this soup has its origins in the british colonial period in india. there are hundreds if not thousands of different versions of mulligatawny, some include chicken, others fish, some even apples and lentils. this one is my personal favorite, especially when served with tomato marmalade and fresh bread.
ingredients:
300g cod fish or chicken filet
2 chopped garlic cloves
1 leek
butter or vegetable oil
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garam masala
1 teaspoon crushed chili or cayenne pepper
2 cubes chicken stock
5dl water
5dl cream
optional:
1 diced apples
1.5dl of dried red lentils or rice
how to make it:
cut fish or chicken in bits. heat pan and add butter or vegetable oil. cut leek in rings, add garlic, and fry for 3 minutes. add spices, chicken stock, water (and lentils/rice/apples). allow soup to boil for 15 minutes. add fish or chicken and cream and let boil until fish or chicken is cooked. add salt.
tomato marmalade
ingredients:
4 diced tomatoes
1-2 chopped garlic cloves
1 tablespoon cumin
sugar
salt & pepper
how to make it:
heat oil in a large saucepan over medium heat. add tomatoes; cook 4 minutes or until tender. add garlic; cook 1 minute. stir in sugar, cumin, and salt; bring to a boil. reduce heat, and simmer until mixture thickens and is reduced to half (30 minutes). season with salt and black pepper. can be refrigerated up to 3-4 days in a closed container.
swiss plum tart
ingredients:
1 package of ready made puff pastry
500g plums
100g ground almonds
1 package of vanilla pudding powder
1 envelope of vanilla sugar
5dl milk
1 egg
sugar
optional: whipped cream
how to make it:
preheat oven to 200 degrees. place puff pastry in a pie form and pierce several times with a fork. spread almonds evenly on the puff pastry and place the pitted, halved plums cut side up. mix vanilla pudding, vanilla sugar, milk and eggs with a hand mixer until left creamy. spread on tart (shouldn’t cover the plums completely). bake approximately 40 minutes. when ready, sprinkle with sugar. serve with whipped cream.
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