Thanks Zanditoez, where do you get it from. From a specialist shop or a market, we don't have ' fancy ' markets here, just the farmers and craft markets, would not be able to get them there. There maybe a I could to a postal order, will think on that one. Thanks once again.
BJB.

Hi BJB, Garam Masala is not hard to come by you should be able to purchase it from any grocery shop in the spice section not sure whether I can mention brand names here but the one I use is an Aussie import in glass jars
Good luck

New World stock them BJB, you can buy at any supermarket. As Zanditoez says in the spices section.

Cheers

Thankyou Zanditoez and Rata, shall look out for it.

Vegetable & Pappardelle Soup.

1T olive oil; 1 chopped onion; 6C diced vegetables; 3 cloves chopped garlic; 5Cvegetble stock; 375g pk fresh pappardelle or tiagliatelle pasta 1/3C fresh basil leaves.

Heat oil in a large pan, add onion, cook for 2-3 min. add vegetable and garlic, cook, covered, for a further 10-12 min, shaking the pan occasionally. Season with S&P. Add stock, bring to the boil. Add pasta and simmer for 5-8 min or until pasta is tender. Divide into bowls and top with basil to serve.

Curried Carrot Soup:

2 carrots, 1 parsnip, 1 small oion, 1 medium potato, 2 cups water, 1 tspn curry powder( or to taste ), 1 cup milk.

Peel and chop vegetables and add, wih the curry powder, to the water in a large pan. Bring to boil, then simmr for 45 mins. Take off heat and add the milk and stir into soup. Blend or sieve soup. Reheat and serve.

Post deleted at 06 Mar 2010 6:32pm by B J B

Mushroom Soup:

2 oz butter, 2 oz flour, 1/2 lb mushrooms, 2 onions finely chopped, 2 pints chicken stock, 1 Tblspn rice, 1 bayleaf, 1 Tblspn sherry.

Wipe mushrooms with a damp cloth. Do not peel, but chop finely. In a large saucepan, melt butter, add onion and mushrooms and cook for a few minutes. Stir in the flour, add stock slowly, so not to go lumpy. Add the rice, bayleaf and seasoning. Simmer very gently for 20 mins., until rice is tender. Remove bayleaf. Add sherry. Serves 4-6.

Fish and Asparagus Soup:

500 grm boneless fish, 1 Tblpsn butter, 1 onion, peeled and chopped, 2 rashers bacon, 1 Tblspn flour, 1/2 cup milk, 1/2 cup water, 1x 455 grm asparagus pieces.

Cut fish into 2 cm cubes. Melt butter in saucepan, add onion and bacon and cook 3-4 minutes. Blend in flour and cook 1-2 minutes untill frothy. Gradually stir in milk, water and undrained asparagus pieces. Bring to boil. Add cubed fish and simmer untill fish is cooked.

Parsley Soup:

1 onion, 3 carrots, 2 Tblspns butter, 2 Tblspn flour, 3 good handfuls of parsley, chicken stock, salt and pepper.

Fry roughly chopped onion in butter untill soft, add chopped carrots and soften a little. Mix in flour, heat for a couple of minutes ( on low heat ). Gradually stir in 3 cups chicken stock and add roughley chopped parsley, salt and pepper and bring to boil. Simmer for a few minutes so parsley goes limp but does not loose it's green colour. Blend untill smooth. Add more water if desired and reheat. Add more salt and pepper if needed.

Watercress Soup:

2 cloves garlic peeled and chopped, 2 onions peeled and diced, 3 potatoes peeled chopped into small pieces, 3 big handfulls of watercress, 1 tspn salt, 1 litre chicken stock.

Heat some oil in a pot and saute onion and garlic. Add chicken stock then add potatoes and simmer for 20 mins. Add the watercress and simmer for another 2 mins. Remove from heat and blend, then reheat.

Comment: Can replace potatoes with Kumera, if wished.
Another addition: 1 leek diced can be added, if wished.

Chick pea-nut soup:

2 cans of chickpeas, 1 tblspn oil, 1 small onion peeled and chopped, 2 med carrots peeled and chopped, 1 Tblspn vegetable stock powder, 2 Tblspn peanut butter, 1 tspn cummin, 1 tspn parsley, 750 mls water.

Saute onions and carrots in oil for 5 mins. Add chickpeas and remaining ingredients. Stir in veg stock powder and water. Simmer for 1/2 hour. Take off heat and blender in a blender or blender stick, return to soup pot and add salt and pepper and reheat. Serve.