SHRIMP

GOAN HOT PRAWNS PICKLE-STYLE

Ingredients:

500grams - Headless fresh prawns shelle
4 - Tomatoes finely chopped divined and cleaned
2 - Green chillies deseeded and chopped
1 - Sprig curry leaves.
Ingredients for making a paste to marinate the prawns:
4 - Tablespoons oil
Salt
Suger
Vinegar to taste
Grind to a fine past,
2 - dry red chillies preferrably kashmir,
1 - teaspoons black peppercorns,
1 - tablespoons mustard seeds
2 - teaspoons cumin seeds teaspoons turmeric powder
1 - tablespoons ginger-garlic paste
1 - tablespoons vinegar or as per taste.




Method:

Rub the prawns with some salt and a pinch of the turmeric powder. Keep if for 5 minutes then wash well and drain. Rub the ground paste into the prawns and marinate the mixture for few minutes. Heat the oil in a heavy-bottomed pan drop in the curry leaves. Add the chopped onions and saute on midium heat for about 3 minutes or till the onions are light brown.Add the tomato pieces and fry till the oil leaves the sides. Add the  prawns along with the marinade and stir-fry briefly. Add the chopped green chillies, salt, sugar and vinegar to taste. Mix well. Cover and cook on low heat for about 10 minutes or till the prawns are coocked and the oil starts floating on top.

GRILLED BENGAL TIGER PRAWNS

Ingredients:

16 - Medium size prawns
4tsp - Peeled lemon juice
Salt to taste
1 - tsp chilli powder
1 - garlic clove
Crushed
1 - tsp vegetable oil
2-  tsp freshly chopped coriander.


Method:

Make a slit down the back of each prawn and open out into butterflies. In a bowl, mix together the remaining ingredients untill well blended. Add the prawn, turn to coat well then leave to marinate for 1 hour. Preheat the grill for 5 min. Put the prawns together with their marinate, to a shallow overproof dish (iarge enough to take them in one layer). Grill for 10-15 minutes, turing and basting several times during the cooking.The Prawns are ready to serve.

LOBSTER CURRY

Ingredients:
1 tbsp - Olive oil 
1 - Lobster (peeled & diced)
Currey powder
1 - spinach
1 - Turmeric spinach
1 - Coriander spinach
1 - Ginger paste spinach
1 tbsp - Chopped parsley
150ml - Double cream
1 tsp - Tomato pure
Sliced lemon to garnish.


Method: 

Heat oil in a pan. Put the diced lobster in the heated oil. Fry for 1-2 minutes & remove if from oil. Add the ingredients (expect for cream, parsley & tomato puree) into the oil, cook it for a while. Combine chopped parsley into the oil & cook if for another 1-2 minutes. Add cream & tomato puree. Occasionally stir & simmer it for a few minutes. Garnish the lobster with sliced lemon & serve it hot.                                                                                                                                                    

MUSTARD FISH

HILSA FISH WITH MUSTARD


Ingredients:
3 - Lb (Hilsa-whole) Fish
3 - Tbsp Mustard seeds
9 - Green chillis
1.5 - Tsp Turmeric powder
3 - Tbsp red chilli powder
1.5 - Tbs or to taste salt

Method:
Take one whole hilsa fish and wash. After removing the heat cut into 8-10 Pcs. Remove the scales. Select 8 pieces. Rub 1 teaspoon of turmeric powder and 1 tea spoon  of salt all over the pieces. Grind the mustard seeds, 5 green chilies and 1/2 tea spoon of salt in an electric grinder to a fine paste. Grind the mixture for 4 minutes adding 1/2 cup of water. Mix red chili powder  and turmeric powder with 3 table-spoon of water. For better taste, it is advisable to grind to a fine paste 10 or 12 whole red   chili with two  table-spoon of water in a grinder. Heat oil in a non-stick thick bottom pan. Add kalonji and  4 green chilies and after about 1/2 minute add red chili powder and turmeric powder mixture and fry with stirring for about 4 to 5 minutes. Add the hilsa fish pieces one by one. Turn each piece. Add the mustard paste diluted with water (strain through a strainer so that only the juice is used) and two green chili sliced and bring to boil adding 1/2 cup of water. Reduce heat, simmer for about ten minutes till gravy thickens and continue frying carefully turning the pieced till gravy becomes little dry.


KASHMIR FISH
Ingredients:
500 - grams pom frets or any  firm-fresh fish sliced and cleaned
2 - cups yogurt lightly whisked
2 - teaspoons ginger grated
1 - teaspoons cumin seeds
2 - teaspoons coriander powder
4 - green chillies deserved and slit
2 - cloves
1 - teaspoons garam masala (hot spice mix)
2 - tablespoons chopped fresh coriander
3 - tablespoons ghee (clarified butter) / oil 1 cups water salt to taste and a pinch of aforesaid and turmeric powders

Method: 
 Rub the washed fish slices with some salt and turmeric powder. Keep aside for 5 minutes. In a bowl, whisk the yogurt with a little salt. Heat half the ghee (clarified butter) / oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color. Heat the remaining ghee (clarified butter) /oil in the same pan and drop in the cumin seeds. As they crackle, put in the aforesaid, cloves, and grated ginger. Fry briefly. Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. Add the Corina powder and mix well. Add the fish slices, salt water.Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thick-ended. Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander. Cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.



FISH IN MUSTARD SAUCE


Ingredients:
2 - White fish fillets
3 - Tbsp oil
1/2 - Tsp salt
1/2 - Tsp turmeric powder
2 - spring onions
Chopped finely
For mustard sauce
1- cup milk
Salt as per taste.

USING FISH PIECES KNIFE



Method:
Clean the fillets and make into serving pieces. Marinate the fillets with salt and turmeric powder for 30 min. Heat oil in a pan and put the fish pieces and allow it to cook by stirring occasionally. Cook till fish flakes easily. Remove and drain the fish fillets. Arrange in the casserole. Heat butter in a pan and cornflower and stir continuously till it becomes smooth. Add milk and stir. Cook till it becomes thick. Add salt and mustard and cook for 3 to 4 minutes. Pour the mustard sauce over the fillets. Garnish with chopped spring onions.                 

PAPAD

STUFFED PAPADS

Ingredients:

6-8 slices sandwich bread, 100 gm paneer or cottage cheese, 1 onion, 1 tsp garam masala, 1 tsp chilli powder, tsp ginger garlic paste, 1 cup gram flour, salt, water oil for deep-fry

Method:

Chop the onions. Grete paneer. heat 1 tbsp of oil and add ginger garlic paste,onions, Saute for sometime. Add paneer, salt, chilli powder, garam masala and saute for some more time. Keep aside. Remove edges from the bread and cut them diagonally to get triangle shapes. Mix a pinch of salt with gram flour and add a cup of water to make a batter of thick consistency. On one triangle bread slice keep the paneer filling and keep another slice on top of it Heat oil in a kadai. In the meantime make all the sandwiches and keep them ready. Once the oil is hot dip the sandwich in the batter and fry them till golden brown.

FISH FLORANTIME

Ingredients:
Boiled salmon fish or any big fish kima - 2cup
Spinach - 1cup
Butter - 100 gms
White pepper seed powder - 1 tsp
Cheese powder - 1.5 cup
White mustard seed powder - 1 tsp
Chilli paste - 1 tsp
Lemon rand - 1.5 tsp
Tomato sauce - 4 tbsp
Lemon juice - 2 tbsp
Milk - 1 cup
Pieces of bread - 1cup
Egg - 3 pcs
Salt - to taste
Sugar - 1tsp
T easting salt - 1.5tsp
Garlic paste - 1 tsp
Onion paste - 1tsp

Method:

(1) Fom the eggs white part
(2) Put spinach into boiled water then keep it into cold water.
(3) Paste spinach in grander machine then add 2 tbsp, butter, salt, chilli paste, 1 tbsp lemon juice , 1.25 tsp    tasting salt, 1.25 tsp sugar, 1.5 tsp garlic paste, mix them together.
(4) Wipe out fishes bone and add 3 tbsp butter, pieces bread, cheese paste, white peeper powder, egg, 1.5 tsp testing salt, onion paste, mustard powder, 1.5 tsp sugar, salt 1.5 tsp garlic paste, 1 tsp lemon juice, then mix milk. Now mix eggs fom in crape.
(5) Fishes with tomato sauce bake at 180 degree heat for 1 hour.
(6) Fish Florentine serve hot with pilau fried rice.

FISH CUTLAT

Ingredients:

Salmon or any fish sliced and cleaned - 500gm
Egg - 1 pc
Corn flower - 2 tbsp
Rice paste - 1.5 cup
Onion sliced - 1..5cup
Green chilli sliced - 1 tbsp
Garlic paste - 1.5 tsp
Ginger paste - 1.5 tsp
Black pepper powder 0 1 tsp
Salt to taste
Cumin powder - 1.5 tsp
Mustard powder - 1 tsp
Testing salt 0 1.25 tsp
Coriander chopped -1 tbsp
Oil for frying
Biscuit powder - 1cup

Method:

(1) Boiled fish by some water and wipe out bone.
(2) Fish, green chilli, garlic, ginger, onion fry 2 tbsp heat oil.
(3) Beside eggs white part, biscuit powder, oil other all ingredients mix in fish and shape cutlet. Put eggs white part on a plate and fish through it. Add biscuit powder to the fish fillet.
(4) Heat oil in a pan and fry the fish pieces. Turn each pieces and fry till brown.
(5) Fish cut late serve with soup, tea, pilau.

CRISPS

CAULIFLOWER CRISPS

Ingredients:

1 cauliflower, 3 tsp corn flour, 1 tsp chilli powder, 1 tsp ginger/garlic paste, 2 tsp light soya sauce, chinese salt, salt - to taste, oil for frying.

Method:

Put cauliflower florets in boiling water with little salt and cook for 3 mins, till slightly tender. Drain the water and pat dry the florets. Mix all the other ingredients to form a thin paste using enough water. Dip the florest in the batter and fry till golden brown. Serve hot.

Appetizer Recipes Collection

BABY CORN FINGER CHIPS

Ingredients:

10 baby corns, 1 tsp ginger-garlic paste, tsp green chilliy paste, tsp pepper - 1/2 tsp, tsp mustard powder, 1 egg, bread crumbs, 1 tsp soya sauce.

Method:

Mix together ginger-garlic paste, green chilly paste, pepper, and mustard powder and soya sauce. Marinate baby corns with the above mixture for 30 mins. Dip it in beaten egg and roll them in bread crumbs. Deep fry in oil. Serve hot.

Snack Recipes Collection

BREAD PAKORA WITH PANEER

Ingredients:

6-8 slices sandwich bread, 100 gm paneer or cottage cheese, 1 onion, 1 tsp garam masala, 1 tsp chilli powder, tsp ginger garlic paste, 1 cup gram flour, salt, water oil for deep-frying

Method:

Chop the onions. Grate paneer. Heat 1 tbsp of oil and add ginger garlic paste, onions. Saute for sometime. Add paneer, salt, chilli powder, garam masala and saute for some more time. Keep aside. Remove edges from the bread and cut them diagonally to get triangle shapes. Mix a pinch of salt with gram flour and add a cup of water to make a batter of thick consistency. On one triangle bread slice keep the paneer filling and keep another slice on top of it. Heat oil in a kadai. In the meantime make all the sandwiches and keep them ready. Once the oil is hot dip the sandwich in the batter and fry them till golden brown.

See How to Make Peach Cobbler.

Apple Crisp

		A crisp is a sweet dessert made with baked fruit as the bottom layer, which is topped with a crumbly topping. It is commonly referred to as a "fruit crisp" or as a crisp described by the name of the fruit in the dessert, such as apple crisp, a three fruit crisp, or something similar. A typical crisp combines a variety of ingredients, which include brown sugar, oatmeal and nuts that are mixed with the butter, flour and cinnamon to create a granular topping that is spread over the baked fruit.
Apple crisp is one of the most commonly prepared crisps, especially in the fall when they apples are in season, but other fruits and berries, such as peaches, pears, blueberries, and rhubarb are also used to make delicious crisps. Although it can be served cold, it is most often served as a warm dessert.

Tortilla Crisps Recipe

Recipe Ingredients

 

8 burrito-size plain flour tortillas 1/2 stick (4 Tbsp) butter, melted 3/4 cup grated Parmesan cheese White from 1 large egg, beaten with a fork Toppings: dried herbs, small seeds (see Note), crushed red pepper, lemon pepper, instant minced onion and garlic flakes

Recipe Preparation

1. Place oven rack in middle position. Heat to 400°F. Coat baking sheet(s) with nonstick spray. 2. Working with 1 tortilla at a time, brush 1 side with butter, then sprinkle with 1 heaping Tbsp Parmesan cheese. Gently press to adhere. Turn tortilla over; brush with egg white, then sprinkle with about 2 tsp topping(s). Using a plain or fluted pastry wheel or sharp knife, cut tortilla in 4 strips. Place cheese side down on prepared sheet(s). 3. Bake on middle oven rack 8 to 10 minutes until light golden and crisp. Remove a wire rack to cool. Planning Tip: Store airtight with wax paper between layers at room temperature up to 2 weeks.Note: You can use one or a mixture of 2 or more seeds such as sesame, poppy, fennel and caraway.

INDIAN-APPETISER

BATATA WADA

Ingredients:

3/4 ib potatoes, 4 onions medium (chopped finely), 2 cups Bengal gram flour, 4 green chillies, A small piece ginger, 4 cloves garlic, 2 tsp grated coconut, Sugar to taste, juice of one lime, Coriander leaves A few springs (chopped), oil for deep frying, 1 tsp Mustard seeds 1 tsp, ! tsp, Cumin seeds 1 tsp A pinch of soda bi carb (baking soda), Salt as taste

Method:

Boil potatoes, peel and slightly mash. Blend together the green chillies, garlic and ginger to a fine paste. Mix together the potato, onions, ginger and garlic chilli paste, coriander leaves, sugar lime juice and salt to taste. Heat a little oil and add the mustard seeds and curry leaves. When the mustard crackles, remove from heat and add to the potato mixture and mix well. Make a smooth batter with the Bengal gram flour, salt to taste, cumin seeds, red chilli powder and turmeric powder. Add a teaspoon of hot oil when making the batter. Let the batter remain thick. Divide the potato mixture into equal sized portions, the size of a lemon. Dip each ball in the batter and deep fry till golden brown in colour & serve.

ALOO BONDA

Ingredients:

2 cups Mashed potatoes, 1 cup gram flour, 1/2 cup chopped onions, 1 chopped green chilli, 1 tsp red chilli powder, 1/4 tsp turmeric powder, 3 tbsp vegetable oil, Salt to taste.

Method:

Mix mashed potatoes, onions green chilli, 1/4 tsp. chilli powder and salt. Make small balls of the mixture. Mix gram flour, red chilli powder, turmeric powder and salt. Add enough water to make a thick batter heat oil in a deep frying pan/kadhai on high.(Oil should be enough so that all the balls dip well in oil) Reduce the heat. Coat each ball with enough batter and than deep fry till light brown. Condiments Serve with cilantro or mint chutney or tomato ketchup.

EAST INDIN CHEESE LOGS

Ingredients:

2 (8 ounce) packages cream cheese, softened, 1 cup cottage cheese, 1 teaspoon curry powder, 1 cup finely chopped green onions, 1 cup dry-roasted unsalted peanuts, coarsely, chopped, 1 cup golden raisins, 1/2 cup flaked coconut toasted (optional), Mangoes slices (optional)

Method:

Combine first 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Add green onions and next 3 ingredients; beat at low speed until mixed well. Stir in chutney. Cover and chilli slightly. Divine cheese mixture in half; shape each portion into a 12-inch log. Wrap in wax paper, and chill 6 hours or until firm. Place cheese logs on a serving tray; if desired, garnish with toasted coconut and mango slices. Serve with toasted pita bread triangles, crackers, or apple slices.

Food

How to poach an egg: A poached egg is an egg that has been cooked by poaching, that is, in water. No oil or fat is used in its preparation. Poached eggs make great additions to salads, or sandwiches, or just served simply with toast and a little salt and pepper. Here is a quick method on how to poach an egg.

Tips to Build Lower Chest Muscle

If you want to build an attractive overall chest then good lower chest muscle is very important for you. It will make your chest more beautiful.

1. Decline bench press:
Lie on a decline bench press and hold the bar with a medium hand grip. Upper the bar over your head and extend it until arms are nearly locked. Lower the bar to nipple area and feel a good stretch in the lower chest muscle.

2. Decline dumbbell press:
Lie on a decline bench and grab the dumbbells in each hand. Hold the dumbbells above your shoulder height. Upper the weights to the top of your head and feel a good contraction in your chest muscle. Now lower the dumbbells and get back to the starting point.
Exhale while you apply a force and perform before triceps.


3. Pullovers:
Lie across on a bench, so that your head is hanging. Grad the dumbbell with both hand and get it straight over your chest. Now lower the dumbbell as far as possible and get a good stretch in your rib cage, then raise it back to the starting point.

APPETISER

SPINACH CHEESE BALL

Ingredients:

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry, 2 (8 ounce) packages cream cheese, softened, 1 (4 ounce) can water chestnuts, drained and chopped, 1 (.4 ounce) packet dry vegetable soup mix, 2 tablespoons mayonnaise 1 cup finely shredded cheddar cheese, 1/2 cup chopped walnuts.

Method:

In a large bowl, mix together the spinach, cream cheese, water hestnuts, vegetable soup mix, mayonnaise and cheddar cheese until well blended. From into a ball, and roll in chopped walnuts. If the mixture is too soft to form a ball, refrigerate for about 30 minutes to set. Wrap the cheese ball in plastic wrap, and refrigerate vernight to blend the flavors before serving with your favorite crackers.

• Tapas Recipes Tapas time! Throw a party featuring these sensational small bites.
  

LENTIL PATE

Ingredients:

1 cup dry lentils, 2 cups chicken or vegetable broth, 1 teaspoon extra virgin olive oil, salt and ground black pepper to taste, 1 1/2 tablespoons truffle oil.

Method:

Boil the lentils in broth in a covered pan until the lentils are soft and all the broth has been absorbed, about 30 minutes. Remove from heat, and let it be cool. Place lentils in a food processor. Pour in olive oil and truffle oil, and pulse until almost smooth. Season with salt and pepper to taste, and add additional truffle oil if desired. Pulse to preferred thickness and consistency. If too thick, pour in a few teaspoons of water or broth to thin.

• Guacamole

  Think outside the bowl with our guacamole recipes
  

BHEL PURI

Ingredients:

Puffed rice or Rice krispies 2 tbsp, turmeric powder 1/4 tsp, Rock salt 1/4 tsp Boiled potatoes, oil1 tsp For making puri: Four 200 gm, Salt half tsp, Oil 1 tbsp.

Method:

Mix all the ingredients for making puri and fry them in deep oil. Preparation for Bhel mix heat 1 tsp oil and add rock salt and turmeric powder. Add puffed rice on a very slow fire, roste them for 5 minutes. Add potatoes, onions into the mix. Cook for some time and reduce the heat. Serve puri and vhel with mint chatni.

PRAWNS CAKES

Ingredients:

500g fresh prawns, 1 tsp coriander, 1 tsp shallots, 1 tsp sea salt, Pinch of pepper, 3 eggs, 2 tbsp self raising flour, 40ml oil.

Method:

Shell, devein, and cut prawns into pieces. Chop fresh coriander and shallots. Break eggs into a mixing bowl and whisk add flour mix well and season with salt and pepper. Add the prawns pieces and stir until evenly mixed. Shallow fry tablespoons of the omelette mixture until both sides are golden.

1. 3 Tasty Tapas: Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo

   Clip this
   

   
   

   Rated 4 stars out of 5

   15 ratings

   Recipe courtesy Rachael Ray
   Ingredients: Meat, Beef, Pork, Sausage, Vegetables
   

   • Cook Time 15 mins
   • Level Easy 

   
   
   

2. Shrimp and Chorizo Tapas

   Clip this
   

   
   

   Rated 5 stars out of 5

   22 ratings

   Recipe courtesy Emeril Lagasse, 2006
   Ingredients: Meat, Pork, Sausage, Shellfish, Shrimp
   

   • Cook Time 23 mins
   • Level Intermediate

   
   
   
   
   Radish Preparation Radishes are not usually peeled during preparation unless asked for in a recipe. Peeled radishes are milder in flavor than unpeeled radishes. To prepare a radish, simply slice off the roots and leaves, wash under cold running water, and drain. Depending on what a recipe calls for, radishes are served whole, sliced, diced, minced, and/or grated.
   
   

   Radishes

   A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor. The hotness of the radish varies from mild to very strong, depending on the age and type. The different types come in a variety of sizes, shapes, and colors. The most commonly found are the small, round Cherry Belle, the Red Globe radish or the white carrot shaped variety known as Daikon. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes, which have a short growing season, resulting in a smaller radish. Spring radishes are generally eaten raw. The winter radishes have a longer growing season, which results in a larger round or more elongated shaped vegetable that stores longer. Winter radishes are generally cooked.

   Uses: The red globe radish, one of the most commonly found radishes, can be served as hors d'oeuvres, as complements to salad or sandwiches, or as a garnish, adding a peppery hot flavor. Spring radishes are somewhat milder and are often enjoyed in foods as an ingredient or as a garnish. Winter varieties and are often used as a garnish for food dishes such as fish and poultry, sautéed and braised to be served as a vegetable dish, or diced and added to soups and stews.

   Radish Cooking Tips

   • The process of cooking radishes tames the harshness.
   • To enhance the red coloring of a radish while cooking, add a bit of lemon juice to the cooking liquid.
   • Boil: Bring water to a boil, carefully drop in whole or sliced radishes. Simmer radishes until they become just tender, from 10 to 30 minutes depending on the type of radish.
   • Steam: Steam whole radishes in steamer for 5 to 15 minutes, depending on desired tenderness.
   • Roast: Preheat oven to 425º F. Toss sliced radishes with olive oil, and favorite seasonings. Spread radishes onto baking sheet or roasting pan.Roast for 30-45 minutes, until tender and browning.

   

Garlic Soup

Although it may not cure the common cold (as is sometimes claimed), this soup will definitely please garlic lovers.

CREAM GARLIC SPINACH SOUP

Ingredients:

1/2 ib fresh spinach, 2 large heads of garlic, minced, 2 large onions, diced, 4 medium potatoes, diced, 3 cups chicken stock, 2 cups heavy cream, 2 large egg yolks, 8 tbsp butter.

Method:

Rinse spinach and shred with a knife; set aside. Heat 6 tablespoons butter in a 2 quart soup pot and cook onion until tender. Add the chicken stock, and diced potatoes. Cook on medium heat for 30 minutes. If you like, you may allow the potatoes to disintegrate or crush them as they cook. Add the minced garlic and spinach; simmer for another 10 minutes. Add the cream. DO NOT SUBSTITUTE MILK OR HALF & HALF or the soup will be weak. Be sour to heat WITHOUT BOILING. In a small bowl, add 1/2 cup of the soup to the 2 egg yolks in a stream while whisking, taking care not to curdle the yolks by adding the hot soup too quickly. Add the whisked mixture back into the soup pot, stirring constantly until the soup is thickened. DO NOT BOIL. Add salt and pepper to taste. Remove from heat and swirl in remaining butter. Serve right away.

Clove Garlic Soup with Parmesan Cheese

Adapted from Bon Appetit, February 1999
Serves 4
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Do ahead: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

CARROT CORIANDER SOUP

Ingredients:

1 lg. onion, sliced thin, 2 tbsp. unsalted butter, 1 clove garlic, minced, 1 tsp. ground oriander, 10 carrots (about 1 1/3 ibs.), sliced thin, 1 boiled potato (1/4 ib.), peeled & sliced, 5 c. chicken stock or canned broth, 1 1/4 c. fresh orange juice, 1/2 tsp. salt, crushed 1/2 tsp white pepper, 2/3 c. heavy cream 9optional), 1/4 c. or more (to taste) fresh coriander leaves, whole or minced (add after soup is cooked).

Method:

In a saucepan, cook the onion in the butter over moderate heat, stirring until soft. Add garlic ground coriander carrots and potato and cook, for 2 minutes. Add the stock, orange juice and rest of seasonings (except coriander leaves) and simmer 20-30 minutes or until carrots are tender. Pour the mixture in a blender and blend it. Take the mixture in a saucepan. Stir in the cream (optional). Season to taste with salt and pepper. Ladle into warm bowls and sprinkle with coriander leaves.

Cooking Tips & Advice

Soup Pasta Article Soup pasta consists of pasta shapes that range in size from small to very tiny. The larger of the soup pastas are used in thicker based soups and the tiny and smaller ... Pumpkin Soup Article Carving a pumpkin for Halloween and making pumpkin pie for a Thanksgiving feast are what many of us consider to be the two most popular uses for pumpkin, but they ... Slow Cooker Soup and Stew Recipes Article When cooking slow cooker soup and stew recipes, the flavors of all the ingredients have an opportunity to blend together and create a great taste. Many traditional soup and stew recipes can be adapted to slow cooker recipes by adjusting the cooking time. All About Garlic Article Garlic Yield | Garlic Preparation | Garlic Cooking | Tips Garlic A bulbous plant consisting of single head containing smaller bulbs or cloves ... Preparing Garlic Article Garlic When selecting, choose garlic that is plump and firm with paper-like skins that are tight and intact. Avoid any that are soft or that have begun to shrivel. Place garlic ...