Welcome to The Soup Kitchen Butler

It's taken sometime, but I made the decision to change the badge for The Soup Kitchen Blogger Event. I do hope you approve of the new design.

Please welcome The Soup Kitchen Butler.

He's certainly more handsome than the original badge, don't you think?

He's now been firmly placed in the appropriate pages. For those of you already showing the original badge, you are welcome to leave as is, or replace with The Butler, it's your call. However, all future entries must display the new badge in your blog posts.

Thank you for visiting, we appreciate all comments and invite you to leave your thoughts in the space provided below, please visit again soon.......

Theme for The Soup Kitchen September 2012

I had several ideas for September's theme simply because I have a particular recipe I want to share with you.  Selfish? Maybe, probably, well yes but there you have it LOL.

That said, the theme title I settled on covers so many cuisines that it can be enjoyed by a wide variety of tastes.  So what is the theme?.........

And, who is this little guy? Read on to discover more........

The TSK Butler brings you........

Wet Curries

Yes, you read it right, Wet Curries.

So, what is Wet Curry?  Simply, a Wet Curry is what most would correctly describe as a curry with sauce.  But what is the correct definition of "Curry"........

Curry is a generic term primarily employed in Western culture to denote a wide variety of dishes originating in Indian Pakistani Bangladeshi Sri Lankan Thai Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian or Fijian. Their common feature is the incorporation of more or less complex combinations of spices and/or herbs, usually (but not invariably) including fresh or dried hot chillies.

In the original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.

Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results.

Dishes called "curry" may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.

Generally, curries may be either "wet" or "dry." Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture.

Read more......

Theme requirements - you are free to prepare a curry of any cuisine of your choice as long as it's a Wet Curry and not a dry curry.  To make it more diverse, your dish does not have to be a solely a Wet Curry, it could be a Curry Soup if you wish.

Go have fun, get those pots and pans clanking in the kitchen and we look forward to receiving all your delicious entries soon.

For entry details SEE HERE. Only entries submitted correctly will be included in the Roundup.

Who is that good looking fellow called "The TSK Butler"?

He's the latest member to join The Soup Kitchen. We are replacing the original Soup Kitchen Badge with our personal TSK Butler. Like him?

In future all entries will include the TSK Butler in blog posts/side bars. Please feel free to replace him in previous posts or on your side bar too if you wish.  He wil be available in the next couple of days and replaced at The Soup Kitchen page too once his attire has been completed after fitting!

What's your Wet Curry dish going to be?

Thank you for visiting, we appreciate all comments and invite you to leave your thoughts in the space provided below, please visit again soon.......

The Soup Kitchen Roundup for August 2012 Theme

We have a very interesting roundup for this month at The Soup Kitchen Monthly Blogger Event.

Kimmy of Cooking Pleasure has been a big supporter and contributor to The Soup Kitchen with several recipes.  Thanks Kimmy, some delicious recipes sent in.

I think maybe many people were spending time either at or watching the Olympics and therefore few entries again this month.  Come on guys.

Maybe September's theme (to be announced soon) will bring more entries. Will you be entering? All bloggers are welcome and the entry requirements are simple, see details here.

Kimmy sent in Herbal Chicken Soup A very healthy soup and Kimmy has also provided detailed health benefits of the added herbs.

Kimmy also sent in Green Peas with Barley Sweet Soup This is a soup suitable for hot weather season because these beans are known for its 'cooling' effect.

Kimmy sent in White Fungus & Dried Apricot Soup Sweet Soup Lubricates the lungs and improves yin energy. Helps reduce dryness in the mouth, strengthens the brain, heart and kidneys. Mainly used for sweet brews and soups. Also a good ingredient for mixed salad.

Kimmy sent in EZ Mok Choy Soup with Wolfberried Another easy and simple soup to prepare with seasonal leafy vegetables. With this soup, you can skip frying another vegetable dish. I don't know what's the actual name of this vegetable. When I asked the vegetable seller in the market, she told me it is called 'mer cai' which is suitable for soup or stir fry. The vegetable is quite crunchy and does not have a raw or bitter taste. I think this is a seasonal type of vegetable and it's alright to try it out. This soup base can be used to cook any leafy greens of your choice.  Kimmy requests if anyone knows the english name for this ingredient.

Kimmy sent in Dried Long Cabbage Meat Soup I have cooked this soup before but the dried long cabbage [bok choy kon] was quite tough. Recently my neighbour gave me some dried cabbage and also some tips on how to prepare the vegetable before cooking it.

Wow! following her way, the dried long cabbage was soft and delicious with meat soup [you can use a combination pork ribs/chicken/lean meat]. The soup is tasty and soothing. Here I used chicken pieces to cook this soup.

Alessandra sent in her Pumpkin and Red Onion Soup with Thyme and Rosemary Flowers A nice soup for the weekend. Beautiful colours too.

Lastly, The Spanish Wok brings you Quick Pea Soup Yes, quick is the key to this soup and super healthy too. I had not planned this for August Event, it just happened! That's just how it is sometimes LOL.










I would like to take this opportunity of Thanking both Kimmy & Alessandra for their entries this month.

Come join us for September's theme. To be announced very soon, stay tuned for details.

Also, we are in the process of producing a new Badge for The Soup Kitchen Event coming soon.......





Thank you for visiting, your comments are valuable so we welcome you to leave your thoughts below in the space provided...........

Caprese Panini (BMT)

Caprese Panini (BMT) is basically basil, mozarella & tomato  (Caprese Salad) served as a panini.  Hot, melting cheese with the aroma and flavour of freshly picked basil.  Heaven on a plate.

Remember The Caprese Salad I served you last week? I now introduce you to the little darlings big brother.......

Here in Spain, almost every Panaderia (bakery) sells a bread called Mollete. It is never eaten without toasting first. In fact it's really not at all pleasant if not toasted.  Traditionally, once toasted, it is spread with olive oil and garlic for breakfast or even with red lard (that one's not for me).

The consistency, shape and overall size of these breads make them perfect for making Panini Sandwiches.

If you fancy trying your hand at making Mollete, see recipe here.  They also freeze well, so you can enjoy them whenever you desire.



See all that lovely melting cheese?

Caprese Panini (BMT) (serves 1)

1 molette bread or bread/roll of your choice.
freshly picked basil (small handful)
1 beef tomato, sliced
1/2 ball mozarella cheese, sliced
Sea salt
Freshly ground black pepper
Olive oil

Preheat panini press or griddle.

Slice open your molette, take one half and cover with mozarella slices.  Then place the basil leaves on top, then finish with tomato slices.

Season with salt and pepper and drizzle over a little olive oil.

Place other half of molette on top,  Brush with olive oil, turn over and brush bottom too.

Immediately place onto panini press or griddle.  If using griddle, turn over once nicely toasted with dark grill marks.  Once the panini is well toasted with definite grill marks and cheese is melting it's ready to serve.

Buen Provecho

Thank you for visiting, your comments are valuable so we welcome you to leave your thoughts below in the space provided...........

Quick Pea Soup for One

For some bizarre reason I was craving a pea soup for lunch today.  It was almost as though my body was telling me it wanted it.

I had taken an english muffin out of the freezer earlier with the intention of maybe a poached egg on top, or just grated cheddar cheese.  Decisions, decisions.

I remember seeing a lonely little tin of peas in the store cupboard recently.  I've no idea where or when I purchased these.  Tinned peas are not something I would normally buy.  I can only figure there must have been a good reason at the time, who knows?

Maybe seeing this little tin had been firmly placed in my mind for some reason and that's what caused today's need for pea soup.  Whatever the reason, who am I go argue?  So pea soup, with a hot toasted and buttered english muffin it was.

Barry will cringe at the mere mention of peas, so lunch for one it was.  He munched his way through a rather boring ham sandwich LOL.  Oh I should have pinched some ham for the soup!!!  Maybe next time.

Quick Pea Soup for One (easily multiplies for more)

300ml Vegetable Stock
185g Tinned Peas (drained)
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
Sea Salt
Ground White Pepper
Parmesan Cheese

Place vegetable stock into a small saucepan.  Add the onion and garlic powders. Season with salt & pepper.

Bring to a boil whilst constantly stirring to dissolve powders.  Add the peas, reduce to a simmer and continue cooking for 5 minutes.

Remove from heat and blend with an immersion blender, until desired consistency is achieved.

Return to low heat, taste and adjust seasoning.  I did add a lot of pepper which gave a slight kick and delicious flavour.

Transfer to serving bowl and grate a little parmesan cheese on top.

Although I had another recipe planned for this month, I am including this recipe in The Soup Kitchen Blogger Event for the August theme.

The Soup Kitchen is a monthly blogger event. A different theme is offered each month. Come join in here

Thanks for visiting, your comments are much appreciated, please let us know your thoughts below.

Char Siu Bao Buns

It had to happen, you all know of my love affair with Char Siu Pork.

I have been planning on making Char Siu Bao Buns for so long.  Don't really know why it took so long, but there you go, what can I say?  I've done it now, and will be doing it again soon, want some too?

Tempted yet?

These Buns are so moorish, delectable even, especially when dipped into the leftover sauce too.

Light & fluffy, they just call out to you saying "eat me".  And eat them we did, with gusto.

Warning High in calories, impossible to eat just one, addictive.

Consequences You may need counselling in order to stop eating Char Siu Bao Buns.  Don't say I didn't warn you.

Char siu Bao Buns (makes 16 buns)

1 Portion of Char Siu Pork, my recipe here
Left over marinade from above recipe

Yeast Dough:- (dough recipe from Jun-Blog)
1 1/2 tsp instant dry yeast
3/4 cup  (180ml) lukewarm water
2 Tbsp vegetable or goundnut oil
2 Tbsp sugar
2 tsp baking powder
3 cups (750ml) flour

Prepare your Char Siu Pork Recipe.  Don't slice the cooked pork but cut into small cubes. Reserve the marinade and bring to a boil in a small pan ready for the buns later.

Mix a little of the sauce mixture into the cubed pork, just enough for it to be a little, but not too wet.  Set aside remainder of sauce for dipping buns into later.

Put the yeast in a small bowl, add the water and set aside for 1 minute to soften. Whisk in the oil to blend and dissolve the yeast. Set aside.

Combine sugar, baking powder and flour in a large bowl. Make a well in the center and pour in the yeast mixture.  Slowly stir with a wooden spoon, moving from the center toward the rim, to work in all the flour.  Keep stirring as a ragged but soft dough forms. Then use your fingers to gather and pat the dough together into a ball. Transfer to a clean work surface and knead for about 5 minutes.  You should not need additional flour if the dough was properly made.  Keep kneading until the dough is smooth and slightly elastic. Press your finger into the dough and it should spring back with a slight indentation remaining.

Place the dough in a large bowl that has been lightly oiled. Cover with plastic wrap and put it in a warm, draft-free place to rise such as an oven and let it sit for around 45 minutes until the dough has nearly doubled.  You can refrigerate the dough if you do not need it right away but make sure that it is covered well with a plastic wrap.

Note: Jun-Blog shows an excellent photo tutorial,See here

Lightly dust your clean work surface with flour.  Cut the dough in half and roll into a foot-long log.  Cut the log into eight pieces.

Roll each piece into a ball and flatten each piece gently into a small disc using your palm. Using a small rolling pin (either a 1-inch wooden dowel or the end of a wooden spoon like what I used, would do) roll the edges and only the edges. There should be a small bulge at the center of the dough, which the Chinese calls the belly.

Place a generous tablespoon of your char siu pork filling in the center of the dough, right on the belly. Wrap the filling by pressing and pulling the edges of the dough.

Gather and pull the edges up and twist the top to fully cover the filling.

Cut 2-inch square wax paper sheets and use these to line the bottom of each bun before steaming them. Steam up to 4 buns in an 8-inch bamboo steamer.  Make sure that there’s around a 1 to 2-inch space in between buns inside the steamer.  A bamboo steamer is definitely not a must; a regular steamer will work, too.

Boil water in your wok or a large pan and place the steamers with the buns in your wok or pan. Steam for around 15 minutes. Make sure that the water does not come in contact with the buns.

Remove the lid before you turn off the heat to avoid condensed water from dripping back to the buns. Continue steaming the rest of the batch.

Making the dough may sound a bit daunting, but is actually quite easy and practice makes perfect.  Which of course I'm not yet, but working on it LOL.

Thanks for visiting, your comments are appreciated, let us know what you think in the space provided below.