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by Chef
It’s now been a few months since our dear friend Nigel Watson died. On the internet forum “northcyprusforum.net”, launched and mainly operated by him for a long time, there is a section that was very close to his heart, cooking recipes. Under the pseudonym “Chef”, Nigel published a whole range of tasty recipes, some of which I want to call back to life. Readers being interested in “northcyprusforum.net”, please click the link before and become members of the forum.
Creamy Sweet Potato Soup (Kremali Tatli Patates Corbasi)
2-3 sweet potatoes, peeled and cubed
2 tbsp canola oil (rapeseed oil)
1 large onion, chopped
2 tsp ground cumin
3-5 cup chicken broth
1 ½ cup yogurt
2 tbsp parsley/cilantro, chopped
¼ cup toasted pumpkin seeds (optional)
Preaparation
Sauté onions with canola oil and cumin over medium heat for about 3-4 minutes. Add cubed potatoes and chicken broth. Simmer for about 20-25 minutes. Puree soup and add one cup yogurt and parsley/cilantro.
Serve soup with a dollop of remaining yogurt and a sprinkle of pumpkin seeds or parsley if desired.
Green Lentil Soup (Yesil Mercimek Corbasi)
1 cup green (French) lentil
1 large onion, chopped
2 tbsp olive oil
2 carrots, sliced round
2 cloves garlic, sliced thin
1 cup tomatoes, diced
3-4 cups hot meat bouillon (meat stock)
1 tbsp salt to taste
¼ tsp black pepper
1 tsp summer savory (optional)
Preparation
Soak green (French) lentils in water for 4-5 hours. Then drain.
In a pot, take olive oil and onions. Sauté over medium heat and stir in carrots and garlic. Sauté for 8-10 minutes. And then, stir in green lentils and cook for a while. Add hot bouillon (meat stock), tomatoes and salt.
Simmer over low-medium heat with the lid closed, till the lentils get soft (for about 30-40 minutes). Turn the heat off and add black pepper and summer savory.
Serve Green Lentil Soup warm or hot.