Although the garden has decided spring has sprung with the appearance of pretty yellow crocus, the reality is it has been really cold – so once again soup has been the order of the day. I chose to make the spicy lentil soup on page 95.
Firstly, I need to point out that this is not a vegetarian soup as it is made using bacon bones, so don’t let the name fool you. This soup is a nice thick and hearty soup. The only thing I would say is it’s not really very spicy. In fact, the only “spice” that it contains is curry powder. So that was a bit disappointing. Don’t get me wrong; the soup is yummy, but it’s just not earth shattering, you know? If you would like to try a spicy lentil soup that is also vegetarian friendly you can find one here.
I also managed to get some inexpensive avocadoes early in the week so I decided tonight I would make Tostadas (Page 159).
I have never had a tostada before so I wasn’t sure what to expect but you know when you get something and you have a feeling something isn’t quite right? Well, this recipe makes a really yummy wrap. It was filling and flavourful as well as very healthy.
I still had a niggling feeling that something wasn’t
quite right though, and paint me blue and call me Papa Smurf: I was right. On further investigation, a tostada is actually a fried corn tortilla topped with various fixings – for example refried beans, chicken, lettuce, salsa and sour cream. (Thanks Oxford Dictionary for clearing that up!) I feel so damned ripped off Edmonds 🙁 So I built some real tostadas. I made some corn tortilla using 2 cups of corn masa mix and 1 cup of water and then shallow frying them until nice and crisp – the way God intended 😉 The rest of the tostada recipe is great, so the Edmonds recipe is a recipe of two halves. Topping good…bottom bad.
As an aside, tostadas make a great finger food for a dinner party or drinks. You can use corn chips as the base or make them yourself and cut into mini tortillas.
Until next time. Happy cooking! 🙂