Potato & onion soup with sour cream recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Potato & onion soup with sour cream  Recipe. Enjoy Christmas recipes collection and learn how to make Potato & onion soup with sour cream.

Warm up your festive affair with this easy creamy soup that can be whipped up the night before "Christmas".

Preparation Time 15 minutes
Cooking Time 40 minutes

Ingredients (serves 8)

20g butter
1 tbs olive oil
4 large brown onions, halved, thinly sliced
500g Sebago potatoes, peeled, chopped (see note)
750ml (3 cups) chicken stock
250ml (1 cup) milk
125g (1/2 cup) sour cream
1 x 50g btl salmon caviar
Fresh dill sprigs, to serve

Method

1. Heat the butter and oil in a large saucepan over medium-low heat. Add the onion. Cook, covered, stirring occasionally, for 20 minutes or until the onion is soft but not coloured.

2. Add potato and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, partially covered, for 15 minutes or until potato is very soft. Uncover. Set aside to cool slightly.

3. Use a stick blender to blend until smooth. Alternatively, transfer half the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining potato mixture.

4. Stir in the milk. Place the soup over medium heat and stir until heated through.

5. Ladle the soup among serving bowls. Top with a dollop of sour cream, a teaspoonful of caviar and dill to serve.

Notes
If Sebago potatoes are unavailable, use Golden Delight potatoes.

Make it ahead: Either freeze ahead (see below) or prepare this recipe to the end of step 3 up to 1 day ahead. Store in an airtight container in the fridge. Ten minutes before serving, reheat the soup, then continue from step 4.

Freezing tip: Cool at the end of step 3. Freeze in an airtight container for up to 4 months. Thaw overnight in the fridge and reheat as above.

Source
Good Taste - July 2009, Page 86
Recipe by Tracy Rutherford

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Prawn & asparagus salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Prawn & asparagus salad  Recipe. Enjoy Christmas recipes collection and learn how to make Prawn & asparagus salad.

An Aussie Chrissy wouldn't be the same without seafood and this easy starter will satisfy your cravings without spoiling your appetite.

Preparation Time 30 minutes
Cooking Time 5 minutes

Ingredients (serves 8)

2 bunches asparagus, woody ends trimmed
36 (about 1kg) cooked medium king prawns, peeled leaving tails intact, deveined
3 Lebanese cucumbers, peeled into ribbons
50g snow pea sprouts, ends trimmed

Dressing
235g (1 cup) Maille Dijonnaise
65g (1/4 cup) sour cream
60ml (1/4 cup) fresh lemon juice
4 drained anchovy fillets, finely chopped
1/2 small garlic clove, crushed
2 tbs chopped fresh continental parsley
1 tbs chopped fresh chives

Method

1. Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

2. To make the dressing, place the Dijonnaise, sour cream, lemon juice, anchovy, garlic, parsley and chives in the bowl of a food processor and process until smooth.

3. Combine asparagus, prawns, cucumber and snow pea sprouts in a bowl. Divide among serving plates. Drizzle over the dressing to serve.

Notes
A drizzle of creamy dressing makes this salad taste divine!

Prepare to the end of step 2 up to 5 hours ahead. Store in airtight containers in the fridge. Continue from step 3 just before serving.

Source
Good Taste - December 2006, Page 90
Recipe by Michelle Southan

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Chilli calamari salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chilli calamari salad  Recipe. Enjoy Christmas Collection Recipes and learn how to make Chilli calamari salad.

This calamari salad would make an excellent starter for a casual Christmas Day barbecue.

Ingredients (serves 12)

2 long red chillies, deseeded, finely chopped
2 small red chillies, deseeded, finely chopped
3 green onions, thinly sliced
2 garlic cloves, crushed
1 large lemon, juiced
1 tablespoon balsamic vinegar
100ml extra-virgin olive oil
3kg whole small calamari hoods (see tip), cleaned, tentacles reserved
100g rocket, to serve

Method

1. Place chillies, green onions, garlic, 1/4 cup lemon juice, vinegar and 1/3 cup oil in a large ceramic bowl. Season with salt and pepper and stir to combine.

2. Score inside flesh of calamari hoods in a criss-cross pattern and cut crossways into thick strips. Place calamari strips and tentacles in a bowl. Drizzle with remaining 1 tablespoon oil.

3. Preheat a greased barbecue plate on high heat. Add calamari strips and tentacles. Cook for 1 to 2 minutes each side or until curled and just cooked through. Add to chilli marinade. Leave to marinate at room temperature for 30 minutes (or longer in the fridge).

4. Arrange rocket on serving plates. Spoon over calamari and chilli marinade. Serve.

Tip: You can buy calamari already cleaned. You will need 1.5kg for this recipe.

Source
Super Food Ideas - December 2006, Page 18
Recipe by Annette Forrest

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