Sunday, 11 January 2015
The soup was made by chopping, peeling and softening 2 onions, 3 apples and about 4 parsnips in a nob of butter. It felt good to say "nob" there. Then I added a spoonful of curry paste (I like Mr Hudas) and then about a litre and a half of vegetable stock. It then simmered until everything was very soft, then I whizzed it with a whizz stick.
The onion bhaji onions were made as follows: Slice 2 onions thinly. You want to get them as dry as possible, so dab them with kitchen paper. Sprinkle on salt, leave them a bit, then dab them very well again. Then sprinkle on (and don't be shy) turmeric, chilli powder, any other kind of spicy powder you are interested in, black pepper, then a generous tablespoon of gram flour. Shake the onions and toss them around with your hand to distribute everything evenly. Heat up some oil, about 1cm deep, in a frying pan. When its really hot, in with the onions. I did them in two batches so as not to overcrowd the pan. Just make sure they are nicely spread out so they don't clump together. Keep an eye on them and when they are golden, scoop them out with a strainer.