I know I’ve posted a chick pea and cauliflower curry recipe before, but this one has a bit of a twist, it’s Thai and I just couldn’t resist! The fresh flavours that Thai spice combinations brings to this dish is simply mouth watering, and it’s even better the next day (fortunately, I made enough for my lunch at work). You can blanket this beautiful curry over Jasmine rice, perhaps with a little coconut in it, but we just put it over a combo of Arugula and Spinach to manage the waist-line! I found the original recipe here but I made my own changes just because I felt it needed it when I tasted it mid-way.
I don’t know about you, but I am really getting tired of these night-time photos!
Chick Pea and Cauliflower Thai Curry
- 1/2 cup finely chopped sweet onion (I used Vidalia)
- 3 cloves garlic, finely minced
- 1 tbsp freshly grated ginger
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 2+1/2 tsp. ground cumin
- 1/2 tsp ground coriander
- 2 tbsp fish sauce
- 3-4 tbsp coconut milk powder in about 1/4 cup boiling water, dissolved
- 1 cup vegetable stock
- 4 kafir lime leaves
- 12-14 oz can chickpeas
- 1 generous head of cauliflower
- 1/4 cup lime cordial
- 1/2 cup cilantro, lightly chopped for garnish
- 1 finely sliced scallion for garnish
- Heat up a wok or frying pan over medium-high heat. Add 2 tbsp. oil plus the onion and garlic. Stir-fry 1 minute.
- Add all of the dry spices, plus fish sauce fry together briefly.
- Add the cauliflower, stock and dissolved coconut milk powder. Add the kafir lime leaves and cook the cauliflower until it is fork tender but not too soft. Add the chick peas and heat through.
- Remove from heat. Stir in the lime cordial and give it a good stir.
- Do a taste-test. Adjust the salt level by adding a little more soy or fish sauce if not salty enough. If too salty, add a squeeze of lime juice.
- Garnish with chopped coriander and finely sliced scallion and serve hot with either rice or greens.
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Posted in Appetizers/Hors D'oeuvres, Recipes, Soups, Vegetarian, tagged Celeriac, celery root, croutons, focaccia croutons, onion, Roasted garlic on March 14, 2013 |
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This is a wonderfully creamy soup that has no cream in it. The Hungarians know only celery root, they really don’t eat the stalks like we do (the stalks are an amazing snack, I ALWAYS keep some washed in a sealed container in the fridge for snacking. I once read that it takes more calories to eat one that the calories in the stalk!). I do add a bit of Olive Oil (EVOO) to the soup and I used butter to toast the croutons, but there is no other fat in this dish.
It’s creamy and rich without a drop of cream!
Serves 4 (one cup portions)
- 1 celery root, cleaned, peeled and cut into relatively equal cubes.
- 1/2 a large sweet onion, cut into quarters
- 1 small head of garlic, bottom chopped off and excess skin removed.
- 3 tbsp EVOO
- Vegetable stock
- Non-stick cooking spray
- Left over onion confit focaccia cut into diamond shapes
- 1 tbsp butter
- sea salt
- Spray a large cookie sheet with non-stick spray and distribute the onion and celeriac cubes evenly. Roast in a pre-heated oven set at 350°F until soft.
- Add the EVOO to a small ramekin and place the garlic cut side down. Salt with sea salt. Cover with aluminum foil and bake with the rest of the vegetables until soft.
- In a large pyrex bowl, add the cooked vegetables with the olive oil from the roasted garlic, and squeeze the roasted garlic into the same bowl. Add vegetable stock and purée with your immersion blender until very smooth. Press through a fine sieve to make sure your soup is very creamy.
- Melt the butter in a small frying pan and toast the focaccia so that it is crispy on all sides.
- Reheat the soup to serve; pour into your rimmed soup bowls, garnish with the focaccia toasts and enjoy.
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Happy Valentines Day! I can’t believe it’s the middle of February! And on top of it, it’s Valentine’s Day — do you have something wonderful planned for your partner? Or do you wait for the weekend?
We had our good friends Rae and Mon over for dinner a couple of weeks ago and I made this new rendition of the clafoutis we made in Lyon; I dare say I like this one a touch more, or at least it hit my taste buds perfectly. The warming spices of the cinnamon go well with the apple and the pudding. I will surely make this again.
Apple Cinnamon Clafoutis
Makes 6 Claffoutis about 10cm or 4 inches in diametre
- 2 eggs
- 1 egg yolk
- 80 g granulated sugar
- 40 g all purposes unbleached white flour
- 100 mL Carnation Evaporated Milk (or cream)
- 150 mL milk (I used skim)
- 1 tsp vanilla
- 1/2 tsp lemon jest
- 2 ripe sugar crisp apples
- 2 tbsp butter, melted
- 1 tsp cinnamon
- 2 tbsp brown sugar
- Pre-heat oven to 175° C (350° F).
- Butter the pans and dust with sugar until sides and bottom are totally coated.
- Combine the melted butter, cinnamon and brown sugar into a slurry. Pour into a squeeze container like this. Set aside.
- In a bowl, mix the sugar and flour well. Make a well in the centre and slowly pour the cream with the vanilla and lemon zest combined into the flour and then add the milk. Add the lightly beaten whole eggs and yolk and mix delicately until all of the flour and sugar are combined.
- Peel and cut up the apples into smallish cubes (1 cm or 0.5 inch), divide evenly in the 6 pans. Pour the pudding mix in about 1/2 way into each cavity and squeeze a pattern of the brown sugar cinnamon slurry on top; add the remaining pudding mix and squeeze a bit more of the slurry onto each one.
- Bake for about 45-60 minutes or until firmly set. Cool in pans and remove carefully.
Pipe the Slurry over each pudding (I actually snuck a layer in between)
This time I made the microwave caramel sauce, if you want more, follow Tracey’s recipe.
Salted Caramel Sauce:
Makes just enough sauce to scantly decorate the clafoutis (there is enough sugar in the clafoutis without the sauce, it’s just lovely to decorate)
- 1/2 cup sugar
- 1 tbsp corn syrup
- 1 tbsp water
- splash of lemon juice
- 1/4 cup hot heavy cream
- 1/2 tablespoon unsalted butter
- 1 tsp sea salt
- Combine the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup.
- Microwave until the caramel is just barely starting to take on some color, 4-6 minutes (depending on your microwave).
- Remove from the microwave and allow to sit. Don’t be tempted to keep reheating the caramel in the microwave until it is darker, it will become darker on its own.
- Combine the warm cream/milk with the salt.
- Slowly add the warm cream/milk and stir until well combined (be careful, it’s very hot still). Add the butter and stir until melted. Cool completely.
- Warm the clafoutis in the oven for about 10 minutes.
- On a large rimmed plate, pour the caramel sauce into the centre and spread out evenly.
- Carefully place one clafoutis into the centre of the sauce and serve warm.
There is a similar ratio of apples to pudding in this romantic dessert. The caramel was meant for the dessert, not your partner’s…
The slurry caramelizes within the clafoutis in the pan and the incredible flavour of cinnamon and brown sugar are woven throughout the pudding. Oh my.
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Posted in Breakfast/Brunch, Gluten Free, Quinoa, Recipes, Vegetarian, tagged agave, brown sugar, chocolate, flax seeds, healthy snack, honey, quinoa, sunflower seeds, toasted on February 7, 2013 |
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With JTs job, he sometimes misses lunch or dinner, so I went to our local health food stores to pick up some healthy energy bars. I was shocked! The high protein versions could run as high as $5 EACH! That’s absolutely crazy, and they are not even that “good” for you. So instead I bought some quinoa (sorry indigenous people of Peru), sunflower seeds, flax seeds, dark chocolate, dried cherries and agave and came home to search for a tasty recipe. My inspiration came from this recipe in Epicurious but it was purely Barb (from Profiteroles and Ponytails) that inspired the Quinoa addition to this treat, thank you Barb!
I toasted the quinoa so that it popped like pop corn; toasting brings out the nuttiness (hmmm, that’s a coincidence, when I’m toasted I become nuttier too !) and makes them nicely crunchy and not too jaw breaking.
A delicious healthy snack or meal replacement
Quinoa Energy Bars
Makes one pan 10″ x 13″ (25cm x 33cm), cut into 20 bars
- 2 cups toasted quinoa (or you could buy the commercially puffed quinoa, which is like puffed rice)
- 1 cup unsalted sunflower seeds, slightly roasted in a frying pan
- 2 cups uncooked oatmeal, old-fashioned or instant
- 1/4 cup partly ground flax seeds
- 1/2 cup dried cherries or other dried fruit
- 3/4 cup crunchy peanut butter, organic, just peanuts
- 1/2 cup packed brown sugar
- 1/2 cup agave syrup or honey
- 1/2 cup dark chocolate chips
- 1/2 cup water
- Pre-heat the oven to 121° C or 250° F.
- Prepare a 10″ x 13″ pan by lining it with parchment paper, enough to have the sides come up as ‘handles’.
- Add the quinoa to a hot dutch oven (you will need the high sides) and stir as the quinoa pops. Keep stirring so it doesn’t scorch. This volume will take about 10-12 minutes. The quinoa pops like corn, but not nearly as aggressively, but you do need the high sides of the pan, otherwise you’ll be chasing the quinoa all over the place!
- In the same pan, slightly roast the sunflower seeds. Combine with the puffed quinoa, oatmeal, flax and cherries. Set aside.
- In a micro-wave proof bowl, add the peanut butter, brown sugar, agave syrup and chocolate chips and microwave on a low setting until chocolate and sugar have melted . Add the water and stir well.
- Pour into the dry ingredients and mix well (I used a very large bowl with a wooden spoon). You want to make sure that everything is coated with the wet ingredients.
- Pour the combines ingredients into the prepared pan and press evenly into all corners (I used a glass as a rolling pin). Bake for about 20 minutes.
- Allow to cool about 10 minutes, carefully remove from the pan with the parchment handles onto a cutting board and cut into 20 slices. Allow to cool completely before storing in an air tight container in the freezer.
Notes: depending on how dry your house is, you may need to adjust the wet ingredients as the final product can be a bit crumbly (so say the comments on Epicurious). That’s why I added the water and baked it out. Mine came out nice and tight and even after freezing wasn’t crumbly.
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Posted in Dressing, Gluten Free, Recipes, Salad, Vegetable Sides, Vegetarian, tagged dressing, German, purple cabbabe, Slaw, tangy on January 15, 2013 |
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For the same dinner as the previous post, I made this wonderful German Purple Cabbage Slaw. I’m not exactly sure how authentic German it is, but it did indeed have flavours from German slaws that I’ve had and it was so pretty against the Candied Salmon and Rösti potatoes. It made for a very festive dinner. I was inspired by this recipe, but since I already had purple cabbage at home, that’s what I used and not the white cabbage in the recipe. What I really liked about this recipe is that the dressing is added hot which will slightly wilt the cabbage, but cabbage is strong enough that there will still be a slight crunch to it. They normally add caraway seeds but since I hate them, I omitted them!
Pretty like jewels. Sparkling, pretty jewels.
German Purple Cabbage Slaw
- 1/2 small purple cabbage, finely shredded
- 2 tbsp EVOO
- 140 ml cider vinegar
- 100 ml vegetable stock
- 2 teaspoons salt
- 2 teaspoons mustard
- 2 tablespoons sugar
- Parsley for garnish
- In a glass micro-wave safe container, combine oil, vinegar, stock, salt, mustard and sugar and heat until sugar has dissolved, stirring often.
- Add the shredded cabbage to a non-metallic bowl and pour vinegar-oil mixture over cabbage and combine thoroughly. Cover and refrigerate for at least 4 hours or overnight.
- To serve, check seasonings, adjust, drain dressing and serve in a decorative bowl. You may want to let the slaw sit in a colander to drain completely, otherwise you will have purple cabbage stains on your table cloth. I guarantee it.
- Garnish with parsley.
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We’re off on a little break, so if I don’t comment on your blog right away, please know I still love reading your blog and will be back as soon as I can.
Inspiration comes from anywhere but the places I seem to be getting my inspiration are the wonderful blogs I read. Liz over at That Skinny Chick can Bake made this incredibly beautiful Lemon Cream Dessert with the Secret Recipe Club; I was immediately smitten. Plus I needed a nice light dessert for the finalé of our Indian Feast. Now we’d all like to eat like Liz and look like her, but sadly, that is not my world, so I had to take her beautiful dessert as inspiration and find a ‘lighter’ version and I found it at Serious Eats — It’s a Greek Yogurt Lemon Mousse!
It’s an easy dessert to make and the egg whites are cooked over a bain marie, as if you were making Italian Meringue! I didn’t change a thing!
Now you’ll see in the last picture that the texture was described as spray foam insulation, but tasting way better. It’s definitely a firm mousse with very good lemon flavour! I will book mark this recipe for the future!
We got these adorable little pots in Paris; yogurt came in them, the company was celebrating their anniversary and packaged their product in these gorgeous pots
You see, I wasn’t fibbing! This is one of our breakfasts in our Paris apartment
The texture was described as resembling spray foam insulation, but tasting WAY better! Thx Gordon P XO
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I have searched high and low for a good Naan recipe and much to my chagrin, I have never found one that was quite what I was looking for. I thought I had found them on occasion, but not quite. That is, until now. I found the Evil Shananigans and it seems that the author Kelly was in the same spot I had been in for so many years. Thank goodness that Kelly did all the work and came up with this fabulous recipe. The only thing I did was reduce the quantity as I didn’t need quite as many and I added 1 level tablespoon of milk powder. Why milk powder you ask? I read somewhere that it adds to the elasticity of the dough and I wanted a chewy dough and it worked wonders! Quite possibly the best Naan ever, I kid you not.
I used an inverted cast iron dutch oven in my gas BBQ to try to replicate the tandoor oven, and by George, I think I got it! The baking method really allowed the dough to bake slowly over indirect heat, maintaining the elasticity and also allowing some parts to crisp up. Dare I say, genius? I hope you’ll bring me down to earth, so I don’t get too comfortable tooting my own horn, even if it is once in a while.
Chewy and crispy at the same time
Makes 4 109 g servings
- 1 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp dry active yeast
- 3/4 cup milk, heated to 110F
- 1/2 tsp sugar
- 1 tbsp milk powder
- Warm the milk to about 44° C or 110° F and dissolve the yeast and sugar. Allow to bubble up (about 5 minutes).
- Combine the flour, milk powder and salt in the bowl of your stand mixer and add the activated yeast. Kneed for 5 minutes until the dough is smooth and elastic (dough is rather tacky).
- Cover with plastic wrap and allow to rest for two hours in a warm place.
- Once rested, turn out the dough and divide into four equal portions (I measured mine to be about 109 g each). Make each portion into a ball and allow to rest 30 minutes.
- Roll out each ball into thin flat sheets (you’ll need a little flour so it doesn’t stick (15 cm x 30 cm) and then cover with a towel and allow to rest another 30 minutes. You can rub a little olive oil on top so it doesn’t dry out.
- Pre-heat your BBQ with an inverted cast iron dutch oven to the highest temperature. (I used an inverted cast pan to replicate the tandoor oven).
- One by one, drape each naan sheet over the ‘oven’ and bake until golden and slightly puffy (don’t worry, they will deflate).
- Keep warm in parchment wrapped in foil in an oven or serve immediately.
The most delicious naan yet
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Posted in Indian, Recipes, Vegetarian, tagged cheese, creamy, delicious, Easy, healthy, home-made, soft, tasty, tomato gravy on December 7, 2012 |
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This is an absolute favourite of our household, but to be honest the gravy is usually laden with butter and ghee which is really bad for you, so I prefer to make my own so that it’s healthier. The Makhani gravy is from this recipe, but as I mentioned in the menu post, I had to add a little sweetness (I used Agave Nectar) to counter the very acidic tomatoes — I suspect that the full butter and cream of the original recipe would do the same, so if you choose to go full fat on this baby, omit the agave. There I said it.
The paneer is a soft unripened cheese made similarly to Ricotta, but instead of leaving it loose, you press it into a rectangular shape to be cut into cubes. Easy.
A delicious, rich tasting tomato gravy with gently firm paneer
This is the original recipe I just doubled the quantity
Serves 4-6 as a part of several dishes
- 4 liter Fresh whole milk
- 4-6 tbsp lemon juice
- Heat the milk in the deep and heavy bottom pan at medium heat (this is really important, otherwise you will need to spend at least a half hour trying to clean the burnt milk off the bottom). Allow it come to a gentle boil and stay there for a minute. Make sure the milk is not vigorously boiling (also important, see note above). If it does, immediately reduce the heat and bring the milk back to gentle boil. But if you do burn your enamel pan, I have a great tip at the end.
- Add two tablespoons of lemon juice and quickly stir it in (because I had doubled the recipe, it took a bit longer to develop). At this point, you will start to see small curdles in the milk but no whey. Add another tablespoon or two of juice and again stir it in. The curdles will increase and you will slowly begin to see the yellowish whey. Add the last tablespoon of juice and with this, you should be able to see a clear yellowish whey separating from the curdles, switch of the gas immediately at this point. Depending on the acidity of the juice, the amount of juice you require may differ. Start with one tablespoon at a time till you achieve the results.
- You could save the whey, and if you do: Line another pan with double layered cheesecloth. Make sure the cheesecloth is long enough to be bundled up and hanged later. Run the whey through the cloth which will collect all the curdles. Set the whey aside.
- Wash the curdles in the cheese cloth, by running it through cold water to remove the lemon taste.
- Tie up the cheesecloth in a tight bundle and let it drain for about 30 minutes. Then place weight on the cheese to get it to be flatter and drain out extra moisture. I wanted a nice block of cheese so I pressed the contents of the cheese cloth into a square cake pan about 20 cm (8 inch). Then I took the still wrapped cheese and placed it between two cutting boards and put a heavy pot on top for 1-2 hours.You don’t want to add too much weight for too long as it can drain out way too much moisture from the cheese making it hard and crumbly. Your cheese should have a slightly elastic texture so when you lightly press your finger into it, it will bounce back.
- Wrap it and store it in the fridge for up to a week.
- Reheat very slowly in the microwave for 30 second spurts until too warm to touch. Add to the makhani gravy at the last minute (I didn’t want my paneer to fall apart).
TIP: if you happen to burn the milk to the bottom of your pan, try this handy tip, cover burnt area with a good thick layer of table salt, add a bit of water and heat but don’t hard boil. Using a silicon scraper, see if it comes off. If it doesn’t, do the same but instead of water, use lemon juice and this time bring to a soft boil. Using a silicon scraper, peel away the burnt layer. Voilà!
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Posted in Appetizers/Hors D'oeuvres, Indian, Recipes, Vegetarian, tagged Appetizer, baked, delicious, hors d'oeuvres, Indian, onion on December 5, 2012 |
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I am very excited to tell you that THIS post will tip this blog over the 100,000 views! I can hardly believe it. My humble little blog from Bloor West Village. Go figure. I was going to do some sort of prize, but I have no idea how to measure who my 100,000 visit was. So I’ll have to think of something else. WOOO HOOO!
Oh Christmas Tree
We decorated the tree a few days after we got it home. Now I know it’s probably a lot larger than many cultures, but for Canadians this tree is small; even by our standards it’s a wee bit puny, we had to put it up on a table to get the height we needed! But I’m OK with that, because that just gives us more room for presents!
These delicious little bites were baked, believe it or not, and you will be surprised at how soft and chewy the centre is and how crispy the exterior becomes when you reheat. I don’t think I will deep fry my bhajis ever again.
Baked Onion Bhajis
Don’t be fooled by their size, they pack a big punch of flavour
original recipe from BBC. Makes about 24 mini bhajis.
- 2 large eggs
- 1 Vidalia onion very thinly sliced
- 120 g/4 oz all-purpose flour
- 1 tsp ground coriander
- 1 tsp cumin
- non stick cooking spray
- Pre-heat the oven to 400°F. Pre-heat a 12 or 24 mini muffin tin.
- Beat the eggs and add the finely chopped onion rings, mix well.
- Combine the flour, ground coriander and cumin and stir well. Add to the egg, onion mixture and stir well to combine.
- Generously spray the mini muffin tin, add about 1 tbsp of the batter per cavity. Bake for 7-10 minutes, then flip each bhaji so that it browns evenly on both sides and bake for another 7-10 minutes.
- Remove from the oven and allow to cool completely. To serve, pre-heat oven to 350°F and place bhajis onto a cookie sheet and heat for about 10-12 minutes, crisping up the exterior.
- Serve immediately with some onion chutney or tamarind chutney.
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Posted in Soups, Vegetarian, tagged caramelized onion, Celeriac, garlic, golden beets, pretty, roasted vegetables, Soup, two colours on November 11, 2012 |
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Let’s take a moment to remember today.
*From Microsoft Clip art.
Have you ever had a dinner party cancellation at the last minute? We’ve not had them often but every few years it happens. This time it was friends who let us know Friday that the guy came down with a cold but should be OK if we don’t mind. I talked to him and he sounded fine so we said we’re on. But then at 9:25 on Saturday morning he called sounding very bad and very apologetic that he must cancel. You’re probably thinking that at 9:25am we should be OK, but the truth is I start kinda early. It’s my own fault but at that precise moment, I had just finished the gorgeous Cappuccino Panna Cotta I saw yesterday at Smidges, the bread was rising and the Moroccan Braised Beefwas already made and in the fridge (because we all know these stews are better the next day). Oh, and I just finished snapping the pic of this delicious soup. My diligence has screwed me today. I put out some feelers for the last minute stand in’s and came up short (we checked with neighbours and friends with no kids as baby sitters are hard to come by last minute). So now, I have a five course dinner for four ready, but no guests. Fortunately, I hadn’t yet made the hors d’œuvres (in fact, I was just about to get a cup of java and sit down with my new tapas cook book from Barcelona) nor had I set the table. I am sorry most of my blogging friends live so far away, otherwise, you would have received a call from me for sure. So tonight JT and I shall eat like kings and queens with a full five-course dinner and dessert to boot!
Have you ever had a last minute cancellation and how did you solve it?
The earthy golden beet was a nice compliment to the creamy celeriac.
Very tasty indeed.
Roasted Golden Beet Root with Caramelized Onion and Roasted Celeriac with Roasted Garlic Soup
Serves 4 (about 1 1/4 cup or 300 mL portion)
- 200 g golden beets
- 300 g celeriac
- 30 g garlic
- 80 g sweet onion
- Vegetable stock
- Carnation Evaporated milk or cream
- crispy fried onion for garnish (I hadn’t prepared it yet)
- Peel and dice the beets and celeriac, spray with a bit of EVOO and roast separately for about 1 hour or until soft (I didn’t want to bleed the colours into each other). After about 30 minutes add enough water to cover the pan about 0.5cm or 1/4″ and continue roasting.
- Roast the garlic in a bit of EVOO and sea salt until soft.
- Slice the onion very thinly and caramelize on the stove top on a low setting using a bit of EVOO. This will take about 30 minutes.
- Using an immersion blender, combine the golden beats, caramelized onion and vegetable stock and purée until smooth and a consistency of creamed soup. Set aside.
- Using an immersion blender, combine the celery root, roasted garlic and evaporated milk and purée until smooth and a consistency of creamed soup. Set aside. Make sure ONE soup is slightly thicker than the other, this will help keep them separate in the bowl.
- Prior to serving, reheat both soups. Carefully pour the thicker of the two soups into half of the bowl. You can do this by tipping the bowl up a bit and use a large spoon to help keep that side clear of the other. Then, pour the thinner soup into the other side. Garnish with crispy fried onions.
We put a little crispy pancetta on top when we knew no one was looking !
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