Recipe(tried): Supper.....Curried Pea soup and Moussaka

We had a very cold weekend here in S.Africa so it was out with my old faithfull soup pot yet again....here is what we had for Sunday.....CURRIED FRESH PEA SOUP
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1 large onion
1 small bunch flat leaf parsley
1 butter lettuce, washed and chopped
3/4lb shelled fresh peas or frozen
3 tbsp butter
5 tbsp thick cream
1 tbsp medium-hot curry powder
6 cups strong chicken stock
4 slices soft fresh white bread, crusts removed and diced
sea salt
(Serves 4-6)

Slice the onion into fine rounds and cook in half the butter in the saucepan until softened and a pale gold. Add lettuce to the onion in the pan, allow to soften for 8 minutes, add curry powder and stir well.
Pour in stock and salt lightly. Bring to the boil and cook briskly for 5 minutes. Add parsley and peas. Do not cover the pan while cooking, this will preserve the rich green of the peas.
While the vegetables are cooking. Saut bread with remaining butter in a frying pan, stirring well, until they are golden. Drain and keep hot.
Blend cooked peas until creamy. Strain the pureed soup through a fine sieve.
Pour the soup back into the saucepan and reheat. Add 5 tablespoons of cream as it comes to the boil. Check seasoning and serve in piping hot plates and sprinkle each serving with crisp croutons.

With it I served......

Potato Scones
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1/2 lb Cooked Potatoes
2 oz Flour
1/2 oz Butter
Pinch Salt
A little Milk or Buttermilk To bind

To test for the correct heat on the gridle sprinkle it with a little flour. If the flour browns at once it is too hot; it should take a few seconds to turn colour.

Grease a gridle or heavy frying-pan(skillet). Mash the patatoes with the butter and a little milk. Mix with a spoon. Add the salt and a little of the flour. Use the fingers until it is all taken up and the dough is fairly stiff. Turn out on to a floured surface. Roll out to 1/4 inch thick and cut into rounds using a breakfast cup as a cutter. Place on the hot greased gridle or frying-pan. Cook for 2 minutes util the underside is brown. Turn and repeat on the other side. Serve piping hot, spread with butter. Then we had a family favourite just the thing on a cold day BRRRRR!!!!!!

Greek moussaka
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1 1/2 lbs eggplant thinly sliced
1/2 cup olive oil
4 cloves of garlic, finely chopped
3 large onions, chopped
1 1/2 lbs minced lamb
1 small tin of tomato puree
1 cup dry white wine
1/2 teaspoon cumin powder
1 cup finely chopped fresh parsley

For the topping

4 eggs
2 1/3 cups greek yoghurt
pinch of cumin
1/4 cup grated Gruyere cheese
1/2 cup feta cheese, drained, dried and crumbled
salt and freshly ground black pepper

Heat two tablespoons of olive oil and fry half the aubergine slices until brown, then do the same with the other half
Set aside
In the remaining olive oil fry the onions until they start going brown, then add the garlic and the meat and fry until meat changes colour
Stir in tomato puree, cumin and wine
Cook for three minutes, stirring slowly
Remove from heat and stir in the parsley
Brush a large baking dish with olive oil
Arrange half the aubergine at the bottom, cover with meat mixture, then arrange remaining aubergine on top
To make the topping, beat the eggs, then add the yogurt and beat a little more
Add the cumin, feta cheese, salt and pepper and pour over the dish
Sprinkle grated cheese over the top and bake in a medium oven for about 40 to 50 minutes until the top is golden brown and bubbling
Serves 4-6 generously

I just served some thinly sliced ripe tomato,s drizzled with a little greek style salad dressing
After that lot nobody wanted dessert!!!!!
I,de made a chocolate cake with coffee icing earlier in the day so it was there for later on
Have a great day
love Julie