Creamy Yellow Split Pea Soup will be great for all times of the day.
Let us talk about split peas for a moment. Of all pea categories, I personally find split peas hard to work with. Whenever we buy some, it takes quite some time for us to finally make something presentable out of them. Of all the methods I have tried though, I find this soup the most effective because my family will eat it instantly unlike all the other methods.
Do you like split peas or not? Better yet, do you like cooking them? If so, in what different ways do you cook them?
The peas don’t need cream or milk because they naturally have a creamy consistency. The soup itself is great eaten alone, with bread or anything else you would like.
What you will need
3 C. Boiled and drained split peas
2 Large tomatoes, finely diced
1 Large green pepper, finely diced
1 Carrot, finely diced
1 Large onion, finely chopped
1 Garlic clove, finely chopped
1/2 Tsp. Curry
1/4 Tsp. Black pepper
Chilli flakes (optional)
1 Tbsp. Oil
Salt to taste
Method
Add oil in a pan on medium heat. Sauté the garlic and onions. Add the tomatoes and stir well till they are softened. Add green pepper and the split peas. Stir. Add the carrots, curry and salt. Stir and cover pan and let the peas simmer for about 10 minutes. Stir and add a little water (so they don’t burn). Sprinkle in the black pepper. Let simmer for another ten minutes until the vegetables are softened. Remove from fire and let the peas cool. After slightly cooling, pour them in a blender, add water (either the water used to boil the peas or vegetable or chicken stock) and blend till puréed. Add water depending on the consistency you desire. Sprinkle crushed nuts and simsim on top and serve warm.
Let me know in the comments below, how you prepare your split peas.
Light watermelon refresher that is great for those hot sticky scorching days.
Today is international women’s day and I got these two quotes to share with you.
“A woman with a voice is by definition a strong woman. But the search to find that voice can be remarkably difficult.” – Melinda Gates
“A woman’s guess is much more accurate than a man’s certainty.” – Rudyard Kipling
As a woman, I believe there is so much that we are capable of even when society says otherwise. But in order for us to be able to do so, we need to unite forces and have each others backs, believe in each other and support each other. It is my hope and prayer this holiday that we all take time to look deep within our souls and search what out purpose is and use it to uplift fellow women and our society. Today, to celebrate the phenomenal women in our lives, I am sharing a simple yet refreshing watermelon drink made with 5 ingredients that you can easily find. But first, I have an exciting new feature.
I have been thinking long and hard about introducing fun features here on the blog. First off is this new feature called 5 Ingredients... I will feature dishes, drinks, desserts and recipes with strictly five ingredients. Because as elaborate as cooking can sometimes get, there needs to be dishes that can be made in less time. I am already excited. Are you ready to join me in this challenge?
What you will need:
Watermelon
Water
Sugar
Lemons
Ice cubes
Method
Wash the fruits. Cut the watermelon into cubes. In a blender combine watermelon, water and sugar. Blend till smooth. Using a strainer, strain the juice till the large particles of the seeds are nonexistent. Squeeze in the lemon juice. Serve with lots of ice cubes.
PS: I did not put any specific measurements because they do vary based on each individuals taste and preference.
Juicy Nile Perch Burgers with sliced Jack cheese, pickled onions and herbed yoghurt.
Two Nile perch recipes in one month? Well, it is because I cannot get over the fleshy and goodness of the fish. There is comfort food and then there is ‘crave-food’ (I just made that up). Although these foods can be interchangeable, I personally think burgers fall in the ‘crave-food category. In the ideal world, burgers would be served for every meal. Sadly that does not happen . That is why this once in a while burger is the BURGER that you should absolutely try out. With my friends over at Paramount Dairies, I bring you this juicy fully flavored Nile perch burger with Sliced Jack Cheese which adds a rich savory cheesy taste to the whole combo. To fully comprehend the flavors that are at work here, I will explain each layer one by one.
First there are these patties that have fleshy Nile perch as the foundation, a mix of grated vegetables and spices, and some plain yoghurt to enhance the flavor and keep them moist.
Onions pickled in vinegar add a sour sweet taste and crunchy feel to the burger and some red juicy tomatoes.
Then there is the herbed yoghurt that has smokey coriander and thyme. Best part is you can flavor it anyway you want. I find coriander to go well with fish.
Buttered whole wheat buns that a toasted to add a crunch to the burger. And of course the cheese. Jack cheese is awesome because not only is it delicious (you can eat it as is) but it melts well and it is already pre-sliced which is so convenient.
Observations:
Use plain yoghurt as it is easy to flavor however you want
To pickle the onions, you will need to thinly slice then and soak them in vinegar for about 20-30 minute or until they turn a bright purple color and are softened through.
To make herbed yoghurt, thinly chop all the herbs and add them to the yoghurt. Add salt and pepper to taste. Since the plain yoghurt is a bit sour, salt it generously to reduce the sourness.
To get the Nile perch fillet, boil fresh Nile perch with garlic and ginger(for flavor) for about 10 minutes or until the flesh is soft to the touch.
Watch the video for a tutorial on how to make the Nile perch patties and how to assemble the burger.
What you will need:
Burger
Whole wheat buns
Butter/Margarine
Nile Perch fillet
Sliced Jack cheese
Fully ripe and juicy tomatoes
Pickled Onions
Herbed yoghurt
Nile Perch Patties
2 C. Boiled Nile perch fillet
½ C. Grated Carrot
1Tsp. Grated Ginger
1Tsp. Garlic, finely chopped/Garlic powder
¼ C. Green pepper, finely chopped
2 Large Eggs
2 Tbsp. Plain yoghurt
¼ Tsp Black pepper, ground
¼ C. Wheat flour
¼ C Dehydrated Soy meat, ground/Breadcrumbs
Salt to taste
Cooking oil
Method
Nile Perch Patties
In a bowl, combine all ingredinets starting form the first to the last while mixing well. Once all the ingredients are incoporated, Uusing your hands, for the patties according to your desired thicknes and the size of the buns. Place on a plastic surface. This prevents them from sticking. Cling film will work well. Heat a not stick pan and a dd alittle oil. Place the patties in the pan and let them cook for 3-5 minutes on each side. Once they have turned golden brown, Remove from fire. Repeat the same till the mixture is done. Makes about 8 patties.
Assembling
Cut the buns into two horizontally. Spread a generous amount of butter/margarine. Toast the buns till moist inside and crispy on the sides. Spread the herbed yoghurt on the bottom part of the bun. Next place the tomatoes, the Nile perch patties, the pickled onions and finally top with sliced jack. Top with the other piece of the bun(the top part should be hot enough to melt the cheese a little). Serve with your favorite drink.
A Kitchen In Uganda 