Hi All,
Hope you had a great weekend.Its still cold in this part of the World so I,m still making lots of soup and spicey dishes this is what we had this Sunday........Beef Curry Soup
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6 cups beef stock(chickens fine)
1 pound beef, cubed
2 onions, chopped
2 tablespoons curry paste
2 bay leaves
2 potatoes, sliced
2 tablespoons distilled white vinegar
2 teaspoons salt
4 tablespoons Butter
a little olive oil
2 Tbls fresh coriander Chopped finely for the garnish
Some greek yougurt



1 In a large saucepan or pot, brown the beef cubes and onions in the butter and a little olive oil butter
2 Add the beef stock, curry and bay leaves. Cook at low heat for 30 minutes.
3 Add the potatoes, vinegar, and salt. Simmer for 45 minutes to 1 hour, until all is tender.
Serve with a little of the coriander sprinkeled on top and a dollop of greek yogurtI served some tiny mini cheese muffins with the soup.....then we had this fish dish

COCONUT LINE FISH
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2 kg firm fleshed line fish fillets
4 tablespoons olive oil
2 onions, finely chopped
1-2 teaspoons crushed, dried chilli flakes
2 teaspoons finely chopped coriander
3 carrots, finely slivered
4-6 spring onions, finely slivered
2 tablespoons fresh ginger shreds
1 tablespoon flour
¼ teaspoon turmeric
1 teaspoon curry powder
250 ml (1 cup) coconut milk
salt and milled black pepper
125 g basmati rice, steamed
12 sprigs of fresh coriander, chopped

Serves 4-6

Heat olive oil in a heavy based saucepan until hot, but not smoking. Turn down heat.
Sauté onion, over a low heat, until translucent. Add chilli, coriander, carrots, spring onions and ginger. Remove and reserve.
Add line fish, finely dusted with flour and curry powder, and cook on both sides.
Pour coconut milk over and add a ¼ teaspoon turmeric, reserved onions and season with salt and pepper.
Reduce temperature and simmer gently, covered for 8-10 minutes until the sauce has thickened.
Lightly mix hot, steamed rice with fresh coriander and serve immediately with fish fillets on a piping hot plate and mango salad.

Mango & Watercress Salad
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(this you can Prepare in advance and refrigerate.)1 ripe mango, sliced
1 packet watercress sprigs
1 onion, finely sliced
3 tablespoons orange juice
¼ teaspoon mustard powder
salt and milled black pepper
125 ml (1/2 cup) olive oil

Layer mango, watercress and onion onto a platter.
Whisk ingredients for dressing until creamy and drizzle over.

Dessert was..........

Mango ice cream which I had in the freezer and little almond biscuits.

Hope you all have a great day
love Julie