Curried Lentil Soup with Lime

It's time to do some shopping. I looked in the cupboards and fridge and I wasn’t very inspired by what was left. I knew there had to be at least a soup there. I had one carrot, 2 potatoes and the last of my celery (I have been eating cheddar & celery sandwiches this week). Not much in the way of vegetables, I admit, but enough to make the base of a good lentil soup. I added some spices to pep up the flavour and finished it off some freshly squeezed lime juice (left over from a rather delicious Margarita).

Curried Lentil Soup

1 tbsp olive oil
1 onion, chopped
1 clove garlic, finely chopped
2 cm piece fresh ginger, peeled and finely chopped
2 stalks celery, chopped
1 tsp ground turmeric
2 tsp garam masala
1 carrot, finely chopped
2 medium potatoes, finely chopped
2 cups red lentils, rinsed
4 cups/ 2 pints vegetable stock
juice of half a lime
salt & freshly ground black pepper

Saute the onion, celery, garlic and ginger in the olive oil until the onion begins to soften. Add the spices and a dash of water. Cook for a couple of minutes, then add the carrot and potatoes to the pan and mix well. Next add the lentils and vegetable stock and bring to the boil. Lower to a simmer, cover and cook for 30 – 40 mins until the lentils are cooked. Pour in the lime juice and stir well, then season before serving up the soup. I didn’t blend it, because I prefer some chunks of vegetables in my soup.

Serves 6

Mint Chocolate Truffles

This is my entry for Taste & Create which is now is now 1 year old.

I've been teamed up with Grace, a southern girl who lives in New York and has a tasty little blog called Southern Grace. It is always lovely to make a new friend and it doesn't hurt when your new friend has tempting delicacies like this on her blog.

Magnificent Mint Truffles

8oz/ 200g cream cheese, softened
3 cups icing sugar (extra for rolling)
3 cups/525g semisweet chocolate chips, melted (I used dark chocolate)
1 teaspoon mint extract

In a large bowl, beat the cream cheese until smooth. Gradually mix in the icing sugar until well blended. Stir in melted chocolate and mint extract. Refrigerate for about 1 hour. Shape into balls, roll in icing sugar or cocoa and place back in the fridge.

These truffles are rich and gorgeous. A real chocolate hit! If you are using dark chocolate like me, then you may need to add a little more mint. Taste the chocolate as you are adding the mint.

Melon, Peach & Red Wine Sorbet

I'm still on the sorbet trail. I'm just loving it and I just don't fell guilty about it as a dessert. A few spoonfuls of sorbet is enough to get your sweet fix, without the fat, but lots of vitamins.

Melon, Peach & Red Wine Sorbet

1 melon, scooped out,
2 peaches, halved, stoned and peeled
1/2 cup sugar
1/4 cup red wine

Whizz up all the ingredients in a blender and either blend in an ice cream machine or freeze in a container and whip up every few hours.

Another gorgeous sorbet. I like the fact that they are so quick to whip up. I have to admit that my sorbet didn't come out with much colour. I thought the red wine would make it lovely and pink, but it didn't, so I cheated and put a couple of drips of veggie approved, red food colouring. It seemed even more appealing when it was a beautiful pink colour.

Carrot & Orange Salad with a Coriander & Brazil Nut Dressing

The title of this post makes this salad sound a lot fancier than it actually is. It is merely a simple side salad that includes some lovely flavours. It would be good bulked out with some salad leaves and sprinkled with feta, but on this occasion I just wanted something simple and fresh. The navel oranges were juicy and so so sweet, gorgeous!

Carrot & Orange Salad with a Coriander & Brazil Nut Dressing


2 oranges
2 carrots
1 handful coriander
6 brazil nuts
a glug of olive oil
1 clove garlic
1/2 green chilli
freshly ground black pepper


  1. Peel and segment the orange.
  2. Peel the carrots, then use the peeler to peel the rest of the carrot into slivers.
  3. Whizz up the coriander, brazil nuts, olive oil, garlic and chilli, then season. 
  4. Arrange the orange and carrots onto a plate and drizzle the dressing over the carrot and orange.
  5. Enjoy!


Mango, Rose Wine & Cinnamon Sorbet

I have a new kitchen gadget, courtesy of Lakeland.

I just can't resist that shop! I visited it last weekend and bought a set of spotty salad servers, an 8 inch loose-bottomed cake tin and liners, an avocado slicer and a mango splitter. The mango splitter is great, it saves so much faffing about slicing the skin off! You just push it down from the top to the bottom and voila, two halves ready for cubing.

Mango, Rose Wine & Cinnamon Sorbet

2 mangoes, cubed
1 cup rose wine
3/4 cup caster sugar
1 tsp cinnamon

Whizz up all the ingredients until smooth and blend in an ice cream maker for 30 minutes. You will have a soft sorbet at this point. Spoon into a freezer proof container and freeze until ready to use.

If you don't have an ice cream maker, you could put the blended mixture into your container and freeze. Whip up the mixture every hour, do this about 4 times, you will feel a difference in the texture. The sorbet will be ready a few hours after freezing.

I am entering this sorbet into You Scream, I Scream, We all Scream for Frozen Desserts, a blog event set up by Mike at Mike's Table, who wants us to put our creativity towards cooling off with something sweet this summer. I am all for that, it should be a good roundup!
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