Swampy, there isn’t a recipe as such, usually it involves whatever happens to be in the fridge along with a mound of parsnips!
This time it will be parsnips, carrots, onion, garlic, celery, vegetable stock (enough to cover the chopped veggies), hot curry powder, cumin, cayenne pepper and salt. The proportions of curry powder depend on your taste, I like mine with quite a kick so I put three teaspoons of curry powder in, with a teaspoon and a half of cumin, a teaspoon of cayenne and sometimes a bit of chilli powder too. Bring to a boil, cook for about 20mins until the veggies are tender, throw it in a food processor and blend to your chosen consistency. I like mine quite thick, so I don’t blend it too much. Then service with a swirl of sour cream or creme fraiche, if you feel like it.
rosie, I don’t think NYC is in the plan for this year (I visited very briefly last Feb to see Van Halen!) so at the moment it’s looking like Paris in March, Hungary in April/May, Vancouver in June/July and possibly the Caribbean or maybe Vegas in September/October. I’m looking at the airline seat sales at the moment, I have some dates in mind and just need to fit it around my limited budget!
Today has been productive, errands have been done, my hair is cut and all frou-frou’d by the lovely Phil, and I have done half an hour on the Wii to prevent a further descent into heiferdom this week. Tonight’s dinner will be Chinese curry and egg-fried rice (home-made, no takeaways for me!) and I expect there will be a movie afterwards.
Tomorrow I’m off to see my doting parent to catch up with the gossip from the oldies, and see what exciting jobs she’s got lined up for me. Right now though, I have a hot date with my bath!
