Anglo Dahl

I love this dahl; the acid of the tomatoes as a counterpoint to the creaminess of coconut milk. It's never been to India in it's life, though it probably was tasted Madhur Jaffrey's wonderfulness at some point. It is not too spicy, so if you prefer hot, add some chili flakes, fresh hot pepper or cayenne to your taste.

1 medium onion, chopped

2 carrots, chopped in half-circles

1 tablespoon each cumin and mustard seeds

oil 

about 1 cup red lentils

half a 400mL/16oz can of coconut milk

curry

garam masala

salt

4 small tomatoes, cubed

fresh coriander, chopped

1 cup basmati rice

1 3/4 cups boiling water

1 stock cube

1 tablespoon of coconut milk

Start the onion, carrot and cumin and mustard seeds in the oil. After the onion is soft, add the red lentils, a healthy sprinkle of curry and garam masala, the coconut milk and a splash of water. Let cook, covered. Meanwhile, put the rice, boiling water, coconut milk and stock cube in a separate pot and cook, covered, about 20 minutes. When the rice is done, check the lentils for tenderness. If all is soft, add the tomatoes and cook just until warm. Season to taste and serve sprinkled with coriander over the rice. 

Apple cider soup

Ahh, Autumn! It is the perfect time to be freshly living in a new country, especially when that country grows apples. Don't get me wrong, I love American Apples; some Fujis or Honeycrisp, even the tiny Czech apples are scrumptious at this time, but I've stumbled onto some serious Apples here. Hopefully this isn't a fluke. The English also make cider, which features in this soup. I've made apple soup before, but with curry. Curry and apples are fine friends, but this soup is so tangy and warm (and who could complain about having to drink the leftover cider) that I may be a convert.

35 grams butter
3 onions, sliced
2 apples, peeled and sliced
splash balsamic vinegar
6 small (2 large) potatoes, sliced
1 carrot, sliced
1 liter vegetable stock (either fresh stock or stock cube)
2 bay leaves
1 teaspoon thyme
salt and pepper
150 ml cider

1. Saute the onion and apple in the butter in a heavy-bottomed pot until soft and slightly browned, adding a splash of balsamic vinegar midway through the cooking process.
2. Add the potatoes and carrots and cook for a few minutes
3. Pour in the cider and bay leaves and bring to a boil
4. Add the stock, thyme, and simmer at a low heat 45 minutes, or until vegetables are tender.
5. Season with salt and pepper and serve with cheese toast.