Archives: Recipes

Recipes

Black Eyed Curry

Black Eyed Curry

A comforting amazing soup for those winter nights where you want to evoke the feeling of an Italian inspiring evening with special people.

Ingredients

1 cup Dried black-eyed beans soaked in water for about 1-2 hours (see notes).
2 cups Water
3 Dried curry Leaves.
⅛ tsp Mustard seeds.
4 Garlic cloves.
½ Medium white onion finely chopped.
2.50 tbsp Tomato paste, from can.
1 tbsp Ground cumin.
1 tbsp Ground coriander.
¼ tsp Ground turmeric.
3 tsp Jaggery or brown sugar.
2 tbsp Fresh lemon juice.
Chilli powder, (optional) to taste.
Cooking oil, such as grapeseed or avocado oil.
2 cups Fresh spinach, chopped (optional)
Sea salt
Fresh cilantro, finely chopped.

Directions

Select the Sauté button (standard) on the Instant Pot and add 2 tsp cooking oil.

Once the oil is hot, add the mustard seeds and curry leaves. Fry for a few seconds until fragrant.

Add the onions and garlic. Sauté until fragrant, and the onions start to become translucent. Be sure not to burn either. If you see this happening, add more oil or turn down the sauté heat.

Quickly add the tomato paste, ground cumin, and ground coriander. Combine and cook for a minute, mixing frequently.

Drain the soaked black-eyed peas and add them into the Instant Pot.

Mix in the water, turmeric, chilli powder (if using), jaggery, fresh lemon juice, and 1 tsp salt.

Add in the fresh chopped spinach, if using (see notes below).

Close the Instant Pot lid, select the Pressure Cook button to cook on high. Set the timer for about 13-15 minutes (be sure to turn the ‘keep warm’ button off unless enjoying immediately).

When the time is up, allow the pressure to release naturally.

Once the pressure has been released, remove the lid, and press the Sauté (normal-low) button again on the Instant Pot. The black-eyed peas should be fully cooked.

Simmer for a few more minutes until the curry becomes thick.

Add salt to taste. Also feel free to adjust the amount of lemon juice and jaggery as needed.

Comfort Italian Soup

A comforting amazing soup for those winter nights where you want to evoke the feeling of an Italian inspiring evening with special people.

Ingredients

700 g Borlotti beans.
1 Large onion, peeled and halved.
2 Bay Leaves.
80 g Piece flat pancetta or speck, rind removed, plus extra crispy fried pancetta to serve.
2 Garlic cloves, crushed.
1 Celery stick, thinly sliced.
1 Small piece parmesan rind and finely grated parmesan to serve.
400 g Crushed tomatoes.
2 cups (500ml) Chicken or vegetable stock.
200 g Short pasta (Ditalini or small shells) Pesto to serve (optional).

Directions

Soak the dried Borlotti beans in water overnight, then drain.

Place the drained beans, 2.5L water, the potato, bay leaves, rosemary, pancetta and garlic in a large saucepan. Bring to a simmer over medium heat then cook for 45 minutes or until the beans are tender and cooked through.

Remove half the beans and freeze for another meal. Discard rosemary sprig and bay leaves.

Transfer the potato, 1/3 of the remaining beans and ½ cup (125ml) cooking liquid to a food processor and blend until smooth—return puree to the pan with celery, parmesan rind, tomatoes and stock. Remove the pancetta and finely chop, then return to the soup. 


Place over medium heat, bring to a simmer and cook for 20 minutes.

Add pasta and cook for 6-8 minutes until al dente. 


Serve topped with crispy pancetta, fried rosemary, parmesan and pesto.

Red Lentil Soup

Red Lentil Soup

This quick, easy and mostly delicious recipe for lentil soup puts a hearty vegetarian dinner on the table in only 45 minutes! This red lentils dish is full of plant-based protein, to put life back in your body specially on those cold and dark winter days.

Ingredients

3 tbsp Olive Oil. more for drizzling
1 l Onion, chopped
2 Garlic cloves, Minced
1 tbsp Tomato paste
1 tsp Fine Foodies gound chile poeder or cayenne, more to taste
1 qt Vegetable broth
2 cups Water
1 cup Fine Foodies Red Lentils
1 l Carrot, peeled and diced
½ Squeezed or Juiced lemon, more to taste
3 tbsp Fresh chopped Cilantro

Directions

In a large pot, heat three tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chilli powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chilli powder if desired. (Lentil soup )

Hummus

Learn how to make hummus from scratch at home using this easy Lebanese style hummus recipe.

Cuisine: Lebanese, Middle Eastern.

Ingredients

1 lb Dried Chickpeas
4 Crushed Garlic Cloves
8 tbsp Tahini Paste (oureed sesame)
⅔ cup Fresh lemon
1 tsp Fine Foodies Paprika
1 tsp Sea Salt
1 tsp Fine Foodies Cumin Powder
Olive Oil to Taste

Directions

Rinse the dry chickpeas to get rid of any debris, then soak for 10 hours with ½ teaspoon of baking soda. If you don’t prefer to use baking soda, you’ll have to boil them for a longer time, so they get soft. Baking soda helps to soften them quicker.

Once ready, empty the soaked chickpeas in a colander/filter to get rid of the soaking water, then rinse it with fresh cold water thoroughly.

Add the chickpeas to a cooking pot with ½ teaspoon of baking soda (optional, speeds the process) and then add about 6 cups of water (or until the water covers the chickpeas by about ½ inch).

Please bring it to a boil on high heat, then let it simmer on low heat for about 1 hour while the pot is covered.

Check up on the chickpeas 45 minutes into simmering to see if it’s done. The test is simple, try to crush a chickpea with your fingers; if it breaks easily and feels smooth, then it’s done.

Once the chickpeas are cooked and while afterwards still hot add them immediately to a food processor with ½ to 1 cup of warm water and grind for 3-5 minutes at low speed.

Add the salt and garlic, then slowly start to add the Tahini paste as the food processor grinds away.

Once done, slowly add the lemon juice to let the food processor run for a couple of minutes more afterwards. Taste the beautiful puree and see if it needs an adjustment of salt or lemon juice.

It is recommended adding the boiled chickpeas water to the food processor instead of regular warm water. You could do that and result in a slightly richer taste; however, the resulting hummus may be a bit tougher on the tummy due to all the baking soda in the water.