Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Sunday, 2-Mar-2008 20:50 Email | Share | Bookmark
Mushroom Tomato and Barley Soup

 
 
 
I am a big fan of Masterchef, and the recent one had me sitting on the edge of the sofa...they were all so good. After Tomasina Miers, I never thought there would be anyone that can come nearly as good as she was, and boy, was I wrong this year!!

My favourite has always been wunderkind prodigy Emily Ludolf.....didn't she reminds you of Jamie Oliver....but, I kinda had the feeling that James Nathan would emerged as champion and deservedly so.

I don't think I would be able to stand the amount of pressure that was put onto them....I'm happy just to be able to cook for my family and friends.
And for this entry, I came up with this almost vegetarian recipe (for a total vegan recipe, omit fish bouillion) especially for MamaFaMi and for those who are trying to lose weight, namely ME!!!


Mushroom Tomato and Barley Soup

1 onion, diced
3 cloves garlic, minced
2 tbsp olive oil
7 tomatoes, skin removed, deseeded and chopped
1 bay leaf
1 liter water
2 tsp fish bouillion ( you can use ikan billis cube)
200g melange of fresh mushroom (I'm using button, shiitake and oyster)
6 pcs dried shiitake mushrooms
1 cup barley, boiled until al dente
salt and pepper

In a large pot, heat olive oil and saute onions until transparent. Add garlic and chopped tomatoes.

Add water and fish bouillion and leave it to simmer.

With a staff mixer, blend the tomato. Add in bay leaf, mushrooms and barley. Leave it to simmer for about 30 minutes. Season with salt and pepper.




Leona Lewis ~ Bleeding Love


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