PICKLE TOMATO RECIPES

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DILL PICKLE SOUP RECIPE: HOW TO MAKE IT



Dill Pickle Soup Recipe: How to Make It image

This dill pickle soup is made from a century-old Swiss recipe. Traditionally, it is a winter soup, but we serve it year-round because of the demand. —Nancy Ross, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 17

1 cup butter, cubed
1/2 medium onion, finely chopped
3 to 4 garlic cloves, minced
1/2 cup all-purpose flour
1-1/2 quarts chicken broth
1 cup white wine or additional chicken broth
12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups)
3 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon dill weed
1 teaspoon curry powder
1/2 teaspoon white pepper
2 bay leaves
2 cups whole milk
Optional: croutons, fresh dill, cracked black pepper

Steps:

  • In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir in pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, serve with croutons, dill and black pepper.

Nutrition Facts : Calories 338 calories, FatContent 26g fat (16g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 1982mg sodium, CarbohydrateContent 17g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

VEGETARIAN ROGAN JOSH RECIPE | JAMIE OLIVER CURRY RECIPES



Vegetarian rogan josh recipe | Jamie Oliver curry recipes image

Just a handful of ingredients is all it takes to rustle up the most beautiful vegetable curry. All you need is a good, firm aubergine, super-ripe tomatoes, crunchy pistachios, curry paste and some fresh coriander. It’s delicious on its own with rice or poppadoms, but I also love to serve it with a bit of roast chicken or fish. Happy days – what a dish!

Total Time 45 minutes

Yield 2

Number Of Ingredients 7

1 large aubergine (300g)
1 lemon optional
2 big handfuls of mixed ripe tomatoes (600g)
1 handful of shelled pistachios (30g)
1 bunch of fresh coriander (30g)
olive oil
2 heaped teaspoons Patak’s rogan josh spice paste

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Cut off and discard the aubergine stalk, then slice lengthways in half. Score a criss-cross pattern in the flesh of each half with a sharp knife. Halve the lemon (if using) and rub it over the aubergine flesh – this will stop it discolouring.
    3. Pour ½ a wine glass of water into a lidded pan on a medium-low heat. Put the aubergine into the pan, , skin-side down, and pop the lid on. Leave to steam for about 8 minutes, or until the pan is almost dry and the aubergine is starting to open up.
    4. Chop your tomatoes, halving or quartering the larger ones and leaving any small ones whole.
    5. Pound the pistachios to a crumb in a pestle and mortar, leaving a few bigger chunks for texture. Chop the coriander stalks, reserving the leaves for later.
    6. When the aubergine water has almost disappeared, add a little oil to the pan and push the aubergines flat with a spatula to crisp up the skin.
    7. Add the spice paste to one side of the pan, fry it off a little, then add the coriander stalks and tomatoes, gently turning to coat in the paste. Turn the aubergine halves over and give the pan a little shake. Scatter over the pistachios, then transfer to the oven, uncovered, for 20 to 25 minutes, or until bubbling and golden. Serve scattered with the reserved coriander leaves.

Nutrition Facts : Calories 150 calories, FatContent 7.4 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 5.4 g protein, CarbohydrateContent 15.9 g carbohydrate, SugarContent 14.5 g sugar, SodiumContent 1.1 g salt, FiberContent 4.6 g fibre

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