Haddock with Bay Leaves

Ingredients

Haddock fillets..……………….2

Lemon juice……………………..2 tea spoon
Ground pepper……………..….1 tea spoon 
Dry bay leaves.…………………5 (small) 
Salt to taste
Aluminium foil to wrap the fillets

Method

• Place the fillets on the aluminium foil.
• Sprinkle the salt and pepper and drizzle the lemon juice evenly on each fillet.
• Place the bay leaves on the fillets to cover it evenly.
• Fold and seal the aluminium foil so that no moisture comes out. Place it on a baking dish.
• Preheat the oven at 200°C on convection mode. Place the baking dish in the oven and cook for 10-15 min.
• Carefully open the foil and check if the fillets are cooked.
• Serve hot. 

Serves: 2

Methi Thepla (Fenugreek and Gram Flour Indian Flat bread)

Ingredients

Wholemeal flour (plain)...1 cup

Gram flour………………..….1 cup  
Fenugreek leaves…..…..…1 cup (chopped)
Coriander powder……..….1 tea spoon
Cumin powder……….……..1 tea spoon
Red chilli powder………….¾ tea spoon  
Turmeric powder………….1/3 tea spoon
Ginger-garlic paste….......1 ½ tea spoon
Green chilli…..………………1 (medium, finely chopped)
Fresh yogurt…………………3 tablespoon  
Salt to taste
Oil to apply on cooked thapla

Method

• Add the entire ingredient except yogurt in a bowl.
• Mix with hand, the fenugreek leaves will give out some water.
• Add the yogurt and make dough (the dough should not stick to your hand). If it does add a little more wholemeal flour.
• Keep aside for 15 min.
• Divide the dough in 6-7 small balls.
• Dust the work surface with some flour and roll each ball into a flat disc with a rolling pin. It shouldn’t be too thick or too thin, about 1-2 mm thick.
• Heat a flat pan, there is no need of oil at this stage. Cook each thepla at a time for about half a minute on each side or until cooked.
• Remove and place the cooked thepla on serving plate and apply just a little oil on the top visible side.
• Serve with your favourite Indian pickle or chutney.

Makes: 7

Challah (Braided Egg Bread) with Wholemeal Flour

Ingredients

White flour………………2 cup

Wholemeal flour………1 cup
Water……………..………¾ cup (warm)
Yeast…………...………….7 g (2 tea spoons)
Honey…………………..…2 table spoon
Eggs………………………..3
Poppy seeds…………….2 table spoon
Oil………..…………………¾ cup
Salt…………………………½ tea spoon

Method

• Mix the warm water and 1 tea spoon of honey in a large mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min to check if the yeast is active.
• Add in the 2 eggs, honey, salt and oil. Mix well.
• Now add the flour 1 cup at a time and make a soft dough ball.
• Knead the dough for 2-3 min.
• Apply oil on the dough ball.
• Place the dough in a well-oiled bowl and cover with a moist cloth.
• Place the bowl in a warm place.
• Once the dough has doubled in size (1 1/2-2 hours), punch it and knead for 1 min.
• Divide it into 3 equal parts.
• Sprinkle some flour on the work place and roll each part into a 1 foot long roll.
• Place the 3 roll side by side and make braid with them.
• Secure the two ends of the braid by tucking it in at the bottom.
• Place the braid on the well-greased baking tray.
• Cover with a cloth and keep it aside in a warm place to rise for ½-1 hour.
• Beat the third egg in a bowl and apply the egg on braided bread dough with a baking brush.
• Sprinkle the poppy seeds on the egg coating.
• Pre heat the oven on convection mode at 175°C .
• Place the raised braided bread in the pre heated oven and bake for 15-20 min.
• Check if the challah is cooked by tapping the base of the bread. If it sounds hollow challah is ready.
• Cool the challah for about 30 min before serving.

Makes: 1 loaf

Crunchy Jerusalem Artichoke Salad in Vinegar Dressing

Ingredients

Jerusalem artichoke………100 g (cut in 1” juliennes)

Carrot…………………....…….1 medium (cut in 1” juliennes)
Celery stick……………....….1 (cut in 1” juliennes)
Sugar……………….………..….½ tea spoon 
Malt vinegar……………..…..1/3 cup
Olive oil………………………..1 table spoon
Salt to taste

Method

• Mix the malt vinegar, salt, sugar and oil in a salad bowl.
• Add in the Jerusalem artichokes, carrots and celery.
• Mix the ingredients properly to cover each julienne with vinegar dressing.
• Cover the bowl with a cling film and keep aside for 3 hours.
• Mix before serving.

Serves: 2

Kidney Beans and Potato Curry

Ingredients

Kidney beans…..……………….1/3 cup (soaked in 1 cup water for 5 hours)

Baby new potatoes……….…..6 (washed and cut in halves)
Onion…………………………..….1 (medium, finely chopped) 
Tomato…..………………….…...1 (large, finely chopped) 
Garlic…………….………………..1 large pod (finely chopped) 
Ginger paste…………………….¾ tea spoon
Red chilli powder….....………½ tea spoon
Rajmah masala powder…....½ tea spoon
Cumin powder……………..….½ tea spoon
Turmeric powder….………….1/6 tea spoon
Water………………………….…..2 cup
Oil to cook
Salt to taste

Method

• Heat oil in a pan.
• Add the onions and cook until transparent.
• Now add the tomato, garlic and ginger paste. Cook for about 1 min.
• Mix in the turmeric, cumin and red chilli powder and salt and cook for half a min on medium heat.
• Now add in the kidney beans along with the water it was socked in and the additional 2 cups of water.
• Cover with a lid and cook for 45 min on low heat or until the kidney beans are tender.
• Now add the potatoes and salt for the potatoes and cook until the gravy thickens and the potatoes are cooked. Remove from heat.
• Serve hot with bread, chapatti or naan.  

Serves: 2

Traditional Challah (Braided Egg Bread)

Ingredients

White flour………………3 cup

Water……………...………1/3 cup (warm)
Yeast…………...………….7 g (2 tea spoons)
Sugar…………………..….3 table spoon
Eggs………………………..4
Poppy seeds………….…2 table spoon
Oil………..…………………1/3 cup
Salt…………………………½ tea spoon

Method

• Mix the warm water and 1 table spoon of sugar in a large mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min.
• Add in the 3 eggs, remaining sugar, salt and ¾ of the oil. Mix well.
• Now add the flour 1 cup at a time and make a soft dough ball.
• Knead the dough for 2-3 min.
• Apply the remaining oil on the dough ball.
• Place the dough in a well-oiled bowl and cover with a moist cloth.
• Place the bowl in a warm place.
• Once the dough has doubled in size (2 hours), punch it and knead for 1 min.
• Divide it into 5 equal parts.
• Sprinkle some flour on the work place and roll each part into a 1 foot long roll.
• Place the 5 roll side by side and make braid with them.
• Secure the two ends of the braid by tucking it in at the bottom.
• Place the braid on the well-greased baking tray.
• Cover with a cloth and keep it aside in a warm place to rise for 1 hour.
• Beat the fourth egg in a bowl and apply the egg on braided bread dough with a baking brush.
• Sprinkle the poppy seeds on the egg coating.
• Pre heat the oven on convection mode at 175°C.
• Place the raised braided bread in the pre heated oven and bake for 15-20 min.
• Check if the challah is cooked by tapping the base of the bread. If it sounds hollow challah is ready.
• Cool the challah for about 30 min before serving.

Makes: 1 loaf

Thin Crust Pizza (with Baking Powder)

Ingredients

For the pizza base:

White flour………..……..….….1 cup
Sugar…..……...…………...…....½   tea spoon
Salt………………………….…...…½ tea spoon
Baking powder….……......….1 heaped tea spoon
Water……………..………….…..¼ cup
Oil………..……………….…….….2 table spoon

For the toppings:

Tomato ketchup………….…..4 ½ table spoon
Grated mozzarella cheese….2 cup
Garlic……………………………...1 (large, finely chopped)
Italian seasoning………….…..1 ½ tea spoon
Onion……..………..………….….1 (medium, cut in juliennes)
Bell pepper…......………...……1 (cut in juliennes)
Or any other topping/s as required.

Method

For the pizza base:

• Mix the flour, sugar, salt and baking powder in a bowl.
• Add the water and start making dough.
• Then add the oil and finish making a dough ball.
• Knead the dough for 2-3 min.
• Keep the dough aside for 15 min in a well-oiled bowl in a warm place. Cover with a cloth.
• Divide it into 3 equal parts.
• Dust the balls with flour and roll each ball into the required pizza base shape (circle/square) with a rolling pin or by hand. Place on a baking paper.
• Pierce each pizza base with a fork at random place to keep it from puffing up while it cooks.

For the toppings:

• Apply 1 ½ table spoon of tomato ketchup on each base.
• Sprinkle the garlic and Italian seasoning on the pizza base.
• Add the onion and capsicum toppings or any other topping/s required.
• Lastly top the pizza with the cheese.

To cook the pizza:

• Pre heat the oven on grill mode at 200° C along with a baking tray. 
• Once the oven is hot enough remove the hot baking tray and place the pizza on the tray along with the baking paper it is placed on and put the tray back in the oven.
• Cook for 10 min or until pizza base is cooked and cheese has melted. 

Cut the pizza as required with a pizza cutter and serve hot.

Makes: 3

Naan (with Baking Powder)

Ingredients

White flour………..……..……1 cup

Sugar…..……...…………..…...1 tea spoon
Salt………………………….….…½ tea spoon
Baking powder….……......…½  tea spoon
Plain yogurt…………...….….2 table spoon
Milk………………..…………….¼ cup
Oil………..……………………….3 table spoon
Garlic/chilli/coriander ...2 table spoon (finely chopped)
Butter

Method

• Mix the flour, sugar, salt and baking powder in a bowl.
• Add the yogurt in the centre and start mixing in the flour to start forming dough.
• Add the milk and then oil to finish making a dough ball.
• Knead the dough for 2-3 min.
• Keep the dough aside for 15 min in a well-oiled bowl in a warm place. Cover with a cloth.
• Divide it into 3 equal parts.
• Dust the balls with flour and roll each ball into a almond/ water droplet shape with a rolling pin.
• Pierce each naan with a fork at random place to keep it from puffing up while it cooks.
• Sprinkle the garlic/chilli/coriander topping on the naan and lightly press them into the naan.
• Pre heat the oven on grill mode at 200° C along with a well-greased baking tray. 
• Once the oven is hot enough remove the hot baking tray and place the rolled naan on it and put the tray back in the oven.
• Cook for 2-3 min until cooked. Make sure the naan does not completely turn brown.
• Apply butter to the hot naans and serve.

Makes: 3

Vegetable Korma

Ingredients

Cauliflower flowerets……../.1 cup

Peas……..……………………..….½ cup
Carrots……..……………………..1 cup (1 inch cubes)
Onion…………………………..….1 (medium, finely chopped) 
Tomato…..………………….…...1 (large, finely chopped) 
Garlic…………….………………..1 large pod
Ginger paste…………………….¾ tea spoon
Red chilli powder….....………¾ tea spoon
Cumin powder……………..….½ tea spoon
Coriander powder……..….....½ tea spoon
Turmeric powder….………….½ tea spoon
Garam masala…………..….….½ tea spoon
Cinnamon stick…………….….1 inch
Cardamom pod………….….…1
Water………………………….…..1 cup
Plain yogurt……………….…….2 cup
Fresh grated coconut…….….1 cup
Oil to cook
Salt to taste

Method

• Heat oil in a pan.
• Add the onions, cinnamon stick and cardamom pod to the oil and cook until onions are transparent.
• Now add the tomato, garlic and ginger paste. Cook for about 2 min.
• Mix in the turmeric, cumin, coriander, red chilli and garam masala powder and salt and cook for 10 min on medium heat. Stir every few min to make sure it does not stick at the bottom of the pan.
• Now add the coconut and cook for another half a min.
• Add water and mix in the peas, carrot and cauliflower. Cook until the gravy thickens and the vegetables are cooked.
• Finally mix in the yogurt and cook for half a min. Remove from heat.
• Serve hot with naan or rice.

Serves: 2

Note:

You can replace fresh grated coconut with coconut milk for smooth textured gravy.  

Mutter Paneer

Ingredients

Paneer…………………………….250 g (diced in 1 inch cubes)

Peas……..……………………..….½  cup
Onion…………………………..….1 (medium, finely chopped) 
Tomato…..………………….…..1 (large, finely chopped) 
Garlic paste……………………..½  tea spoon
Ginger paste…………………….¾ tea spoon
Red chilli powder….....…..…½ tea spoon
Cumin powder……………..….½ tea spoon
Coriander powder……..…....½ tea spoon
Turmeric powder….…………1/6 tea spoon
Garam masala…………..….….½ tea spoon
Water………………………………¾ cup
Double cream…………………..½ cup
Oil to cook
Salt to taste

Method

• Heat oil in a pan.
• Add the onions to the oil and cook until transparent.
• Now add the tomato, garlic and garlic paste. Cook for about 2 min.
• Mix in the turmeric, cumin, coriander, red chilli and garam masala powder and salt and cook for 10 min on medium heat. Stir every few min to make sure it does not stick at the bottom of the pan.
• Now add the water and mix in the peas. Cook until the gravy thickens and peas are cooked.
• Finally add the paneer, cook for 2 min.
• Mix in the cream and cook for half a min. Remove from heat.
• Serve hot with naan , pitta bread or rice.

Serves: 2

Fennel Flavoured Potatoes

Ingredients

Potato……………………………..2 (medium, diced in 1 inch cubes)

Onion…………………………..….1 (medium, chopped in juliennes) 
Tomato…..………………….…...1 (large, finely chopped) 
Fennel seed……………..….……2 tea spoon
Pepper corns……………………2
Cinnamon stick…………….….1 inch
Red chilli powder….....………½ tea spoon
Garlic…………………………..….1 clove (finely chopped)
Cumin powder……………..….½ tea spoon
Coriander powder……..…....½ tea spoon
Turmeric powder….…………1/6 tea spoon
Garam masala…………..….….½ tea spoon
Butter……………………………..2 tea spoons
Oil to cook
Salt to taste

Method

• Heat oil in a pan and add the peppercorn, cinnamon stick and fennel seeds to the oil. Sauté for ½ min.
• Add the onions to the oil and cook them for 2 min.
• Now add the tomato and garlic. Cook for about 3 min.
• Mix in the turmeric, cumin, coriander, red chilli and garam masala powder and  salt for the onions and tomatoes and cook for 5 min on low heat. Cover with a lid.
• Finally add the potatoes and salt for the potatoes and cook with the lid on, on low heat until the potatoes are cooked.
• Uncover the pot and coo for another 5 min until the gravy thickens.
• Place a dollop of butter on the hot potatoes before serving the dish.
• Serve with naan or pitta bread.

Serves: 2

Vegetable "Hearts" Patty

Ingredients

Cauliflower………………….…..1 cup (cut into small florets, boiled)

Potato……………………………..2 (medium, boiled)
Carrot…………………………..…1 (large, diced into small cubes, boiled) 
Peas…..………………….……..…1 cup (boiled) 
Green chilli powder…..……..1 (large, finely chopped)
Fresh ground pepper…….….¼ tea spoon
Oil…….…………………………….3 table spoon
Salt to taste

Method

• Mash boiled potatoes in a large bowl.
• Add the boiled carrots, peas and cauliflowers and roughly mash the mixture.
• Finally add the green chilli, ground pepper, salt and oil, mix well with hand.
• Shape the mixture into ½ inch thick heart shape patties. 
• Place the hearts on a slightly oiled baking tray.
• Pre-heat the oven on convection mode at 230°C. Place the tray in the oven and bake for 10 min each side.
• Serve with your choice of condiments.

Serves: 2

Leafy Gnocchi Salad

Ingredients

Gnocchi………………………..250g

Wild rocket leaves…..…….70g
Baby spinach leaves…..….70g
Salad tomatoes…………..…2 (large, roughly chopped) 
Fresh ground pepper……..¼ tea spoon
Olive oil………………………..2 table spoon
Oil to stir fry gnocchi
Salt to taste

Method

• Heat oil in a pan, add the gnocchi and stir fried then for 2 min (or as per the instructions on the pack).
• Place the rocket leaves and baby spinach in a salad bowl.
• Top it with tomatoes and then fried gnocchi.
• Drizzle the olive oil and sprinkle salt and ground pepper.
• Mix before serving.

Serves: 2

Palak Paneer (Paneer in Spinach Curry)

Ingredients

Spinach……..…….……….200g (blanched in boiling water for 2 min)

Paneer…….………………..200g (cut in 1 inch cubes)
Tomato……………………..1 (large, chopped)
Garlic……………..............2 cloves (large, chopped)
Green chilli…………….....1 (finely chopped)
Onion………………………..1 (small, finely chopped)
Fresh cream…..…………..2 table spoon
Garam masala….………..2/3 tea spoon
Cumin powder….………..½ tea spoon
Coriander powder………½ tea spoon
Red chilli powder….……1/3 tea spoon
Oil to cook
Salt to taste

Method

• Grind blanched spinach, tomato, garlic and green chilli in a mixer into a paste.
• In a pan heat some oil and add the onions to sauté until transparent.
• Now add the garam masala, cumin, coriander and red chilli masala and sauté for 2 min.
• Add spinach paste to the pan and boil it for 3 min.
• Min in the paneer pieces, cook for another 3 min.
• Add the fresh cream, mix and cook for 2 min.
• Garnish with fresh cream if required.
• Serve hot with naan.   

Spinach-Beef Balls

Ingredients

Corned beef…….…………220g (crumbled)

Spinach……..…….……….150g (finely chopped)
Egg…….……………………..1 (large)
Onion………………………..1 (small, finely chopped)
Garlic……………..............2 cloves (large, chopped)
Green chilli…………….....1 (finely chopped)
Ground black pepper….½ tea spoon
Flour…………….……….….3 tablespoon
Oil to cook
Salt to taste

Method

• Wisk the egg in a large bowl.
• Add spinach, corned beef, onion, garlic, chilli, ground pepper salt and 1 table spoon of flour to it and mix. Add a little oil if you want to make it a little more moist to roll into small balls.
• Now use your hand to make 1 inch balls, roll the balls in the flour to coat them and place it on a baking tray greased with oil.
• Preheat oven on grill mode at 230°C, drizzle some oil on the balls on the baking tray before placing the tray in the oven.
• Grill for 15 min and remove the tray and let them cool for a few min.
• Stack them on a serving plate and garnish with fresh baby spinach.
• Serve hot with your choice of condiments.  

Guacamole

Ingredients

Tomato……………….….….1 (medium, ripe, finely chopped)

Onions…………….….……..½ (medium, finely chopped)

Avocado……………..….....1 (ripe)

Green chilli…………..…...1 (hot, finely chopped)

Lemon juice………….….…1 table spoon

Fresh ground pepper…..¼ tea spoon

Coriander leaves..……….hand full (finely chopped)

Salt to taste

Method

• Scoop the avocado into a bowl and mash it into a paste with a spoon.
• Add all the other ingredients to it and mix well.
• Garnish with coriander leaves, if required and serve with tortilla chips.

Egg and Goats’ Cheese Salad

Ingredients

Wild rocket leaves…..…….70g

Eggs……………….…………….3 (boiled, halved & cut in slices)
Cherry tomatoes……………150g (cut in halves) 
Goats cheese…………………75g (cut in 1cm cubes) 
Fresh ground pepper……..¼ tea spoon
Olive oil………………………..2 table spoon
Salt to taste

Method

• Place the rocket leaves in a salad bowl. Top it with cherry tomatoes, eggs and goats cheese.
• Drizzle the olive oil and sprinkle salt and ground pepper.
• Mix before serving.

Serves: 2

Spinach Salad with Goats' Cheese

Ingredients

For the dressing:

Olive oil……………………..….3 table spoon
Malt vinegar………….….…..1 table spoon
Mayonnaise…………………..1 tea spoon
English mustered…………..½ tea spoon 
Basil…..............................¼ tea spoon

For the salad:

Baby spinach…………………60g
Avocado………….……………1 (chopped in 1 inch rectangles)
Cherry tomatoes……………150g (cut in halves) 
Walnuts…………….………….½ cup (roughly broken into halves)  
Goats' cheese…………………100g (crumbled)

Method

For the dressing:

• Mix all the ingredients together in a small bowl.

For the salad:

• Place the baby spinach leaves in a salad bowl. Top it with avocado, cherry tomatoes, walnuts and goats cheese.
• Drizzle the olive oil dressing on the salad with a spoon.
• Mix and serve.

Serves: 2

How to make Paneer (Indian Cheese) at home?

Ingredients

Whole milk…………....….3 pints

Lime/lemon juice…….…4-5 table spoon
      
Method

• Simmer the milk in a deep pan. (Note: the milk should not be boiling vigorously, but should be kept lightly simmering for 1 min)
• Add one table spoon of lime juice. Mix with a spoon. The milk will start to curdle.
• Now add the remaining lime juice one table spoon at a time, mixing the milk at each interval. (Do not add all the lime juice in one go, keep an interval of at least ½ min between each table spoon of lime). Once you add the 4^th spoon, the paneer will have separated completely, leaving behind the greenish water.   
• Use a muslin cloth to strain the paneer from the greenish water.
• Roughly run the panner in running cold water to remove the lime taste.
• Now tie a knot to the muslin cloth to hang it in a suitable place (e.g. from the kitchen tap) to drain water from the paneer. Leave it to drain for 15-20 min.
• Now untie and unknot the muslin cloth and try and shape the paneer in a square/rectangle by folding and wrapping the cloth around the paneer.
• Place the wrapped paneer on a plate and place any kind of weight (e.g. a pan) on top of the paneer to add pressure on it to drain any excess water from it and help it set in the required shape.  Leave it to shape for 1-2 hrs.
• Unwrap the paneer and use it as required.

Note:

If you drain it for too long or squeeze out all the moisture for the paneer, it can get very dry and crumble, and might not set in shape properly.

Kidney Beans Stuffed Bell Peppers

Ingredients

For the rice:

Rice……………….……….…½ cup
Water……………….………..2 cup
Oil…….……………………….1 table spoon
Salt to taste

For the kidney beans:

Kidney beans………….…..½ cup (soaked in 2 cup of water for 5 hrs.)
Onion………………………...1 (small, cut in juliennes)
Tomato……………..…......2 (large, roughly chopped in ½ inch chunks)
Garlic……………..............2 cloves (large, chopped)
Chilli powder…………......½ tea spoon
Garam masala powder…½ tea spoon
Water……………….………..1 cup
Oil to cook
Salt to taste

For the stuffed bell peppers:

Bell peppers…….………...2 (cut vertically into halves)
Salt to taste

Method

For the rice:

• Boil 2 cups of water in a pan along with some salt. Meanwhile place washed rice in a bowl and drizzle 1 table spoon of oil on then and mix. Make sure all the rice grains are coated with oil so that they don’t stick to each other while boiling.
• Add the rice to boiling water and cook until rice is soft. (Do not overcook the rice; the grains should still be firm). Drain the rice and keep aside.

For the kidney beans:

• Add 1 cup of water to the soaked kidney beans and boil them until soft, drain and keep aside.
• Heat some oil in a pan and sauté the garlic for ½ min.
• Add the kidney beans, chilli powder and garam masala, cook for 3 min.
• Now add the tomatoes, cook for 1 min.
• Then add the onion and salt mix well and cook for another 2 min.  Turn off the gas and keep aside.

For the stuffed bell peppers:

• Sprinkle some salt on the cut bell peppers.
• Now using table spoon stuff the bell pepper with 1-1 ½ tablespoon of rice followed by the kidney bean filling just created.
• Place the bell peppers on a non-stick tray.
• Pre-heat the oven on grill mode at 230°C. Place the tray in the oven and grill for 5 min (Make sure they are not over cooked or else they can become too soft and soggy).

Serve hot.

Ginger Vegetable Soup

Ingredients

Closed cup mushroom…250gm (chopped vertically)

Ginger…..….....……….......1 tablespoon (finely chopped)
Garlic……….....……….......1 clove (finely chopped)
Green chilli…………………1 (cut lengthwise)
Tomato……………….........2 (quartered and each quarter cut in half)
French beans……….........75g (with ends cut out)
Onion………………….........1 (small, cut in thick juliennes)
Beef stock cube……..……1 (15g)
Water………………………..3 cups
Salt to taste
Oil to cook

Method

• Heat some oil in a pan. Add the mushrooms; sprinkle some salt and cook with the lid on until they are half cooked.
• Add the ginger, garlic and chillies, mix and cook for 2 min.
• Now adds the tomatoes and French beans, mix and cook with the lid on for 4 min.
• Crush the beef stock cube and add to the pan along with the water and more salt if required. Mix well.
• Simmer the soup for 15 min and then add in the onions. Simmer for more 5 min.
• Serve hot.

Serves: 2