Carrot Soup with Tamarind Swirl

I can't believe that its June and I am craving for a bowl of tangy soup.  Part of the reason is this crazy indecisive weather.  I don't know what its like where you are, but here in Wales it has changed from rain to shine, shine to rain within moments.  I mean yesterday, I left the house with a coat on as it was raining quite heavy, by the time I got into the town centre the sun was blazing and many people were donning T-shirts and naked legs, I most definitely felt overdressed, but not today - its very, very breezy outside.  In fact, its similar weather to that day when I lost my plastic greenhouse and compost bin.

I am so glad I don't have any physical running around to do today for my upcoming venture and can stay happily indoors.  However, this doesn't mean I haven't got loads of things running through my brain, so instead of making the most of my free day lazing in front of the computer; or TV with a DVD as I have done most of the week, I got on with a bit of cooking and stirring of pots.   

One of the dishes that I completed earlier was this sweet Carrot Soup. I know Carrot Soup, doesn't sound that exciting and I guess its not, but if I mention it with Tamarind, it may just peak your interest. I personally love the flavour of tangy tamarind, there is something just soothing about it, the way lemon soothes when you have a bit of a sore throat. 
I like this soup bowl, I got it a couple of years ago when I went to Paris for the first time ever.  It only comes out now and again; and has appeared on this blog a couple of times already.

I will happily share with you my recipe for this particular carrot soup, just ask - but you will find that there are a number already on this blog. 
Carrot and Thyme Soup
Carrot and Coriander Soup
Carrot and Potato Soup
Plus, I think most people have a good recipe of their own.  As for the Tamarind sauce - see below.  I am linking this simple recipe with Frugal Follies who is hosting Frugal Thursday.

Tamarind Sauce
Ingredients
Makes about 100ml - 120ml
1teaspoon tamarind concentrate
1 tablespoon ginger, freshly grated
100ml vegetable stock
1 teaspoon tomato paste
Method Combine all the ingredients except for the tomato paste in a small saucepan.  Simmer on medium heat for a few minutes, then stir in the tomato paste.  Simmer for a few minutes more until the sauce begins to thicken.  Remove from the heat and set aside to cool.
When cool, pour into a squeezy bottle and use over each bowl of soup.  Simply squeeze and drop a few droplets into the bowl, and then with a spoon just swirl.  Nice.

Savoury Beetroot Loaf Wrapped in Beetroot Leaves

Early this afternoon, I had decided to make some more Leafy Beetroot Bites as they were very moreish, however when I found myself in the kitchen staring at the beetroot and its leafy greens, I changed my mind and decided to make something else - a Savoury Beetroot Loaf wrapped in beetroot leaves - a bit of an experiment, shall I say. 

And I am pleased once again to report it worked out rather well.

After a taster bite - cooks treat, my first impression of this was very good.  I can only describe it as a healthy baked spicy fritter, but unlike those hand held morsels, these have to be eaten off a plate with a knife and fork. 

Then my thoughts turned to how was I to serve these, when the phone rant.  It was my brother telling me he was coming over to drop some homemade Pilau rice and minty yogurty sauce. How fortunate for me, as both these additions turned this mini beetroot loaf into a filling meal.

Its up to you if you wish to wrap them in the beetroot leaves, although it gives them a two-tone effect, I have to admit they can be a tad fiddly, so its up to you if you want to make them with or without.  As I mentioned earlier, I had the leaves still in tact, so wanted to find a way of using them, also noone can accuse me of wasting.  I can be a thrift soul when I put my mind to it.

You can easily make this recipe in a loaf tin, but as I do have mini loaf tins, I opted for individual portions. These can be served either warm or at room temperature.  I am linking this recipe to  June's edition of Simple and in Season, a monthly event created by Ren Behan at Fabulicious Food. This month it is being hosted by Laura at How to Cook. 
Savoury Beetroot Loaf Wrapped in Beetroot Leaves
Serves 6
Ingredients
2 - 3 tablespoons vegetable oil plus extra for greasing loaf tin(s)
1 large onion, peeled and minced
200g - 250g raw beetroot, peeled and grated
1large potato, grated
1 - 1½ tablepoons garam masala
½ teaspoon cayenne or chilli powder
6 - 10 beetroot leaves, to line the loaf tin(s), any extra beetroot leaves should be shredded
100g wholemeal breadcrumbs
Salt and black pepper to taste
Method
Preheat the oven at gas mark 4/180oc.  First line the loaf tin or individual tins with greased baking parchment paper.  Then coat with additional oil. Now carefully arrange the beetroot leaves into the loaf tin, its okay if it overlaps.  Then evenly spoon out the beetroot mixture into the loaf tin or between the mini loaf tins.  Turn the overlapping beetroot leaves over, so they cover the filling.
Bake in the oven for 30 minutes for mini loaves; or 45-50 minutes for the larger version.  Allow to cool, before turning out and serving. 

Fairtrade Banana Flapjacks

I'm ordinarily a muffin and mug of coffee breakfast kinda girl, but lately flapjacks have been finding their way on my breakfast menu, or at snack attack times.  I also have a 10 year old nephew who adores flapjacks so I partly made some to share with him and his cousins. 

I've made banana fair trade banana flapjacks before: a variation with sesame seeds and sultanas; and another with flaked coconut.   However the recipe below make a large dense variation.  One bite and you know you've been smacked in the face with a banana shake!  I mean, these are seriously bananaree - if such a word exists!?

To make these Bananaree flapjacks look a little pretty and appealing to the eyes, I decided to slice one half of the bananas and pressed them gently into the top.  This gives the onlooker an indication of what's in the oaty slab cakes too.

I am sharing some of these banana flapjacks with the Breakfast Club #22, founded and hosted by Helen of Fuss Free Flavours. The theme this month is Fairtrade and for this recipe I have used fairtrade bananas.  I did nearly add some fairtrade chocolate to these, but then decided to keep them purely banana.

Banana Flapjacks
Ingredients
Makes about 16
250g butter
100g golden caster sugar
150g golden syrup
2 ripe fairtrade bananas, mashed (keep back half a banana if you wish to press some into the oaty mixture)
425g rolled oats
Method
Preheat oven to gas mark 4 or 180oc.
Grease a medium sized baking tray.  My tin measured 8inch by 8 inch with greaseproof paper.  In a large saucepan, melt the butter, sugar, golden syrup and mashed bananas.Take of the heat, then evenly stir in the oats.
Using a spatula, carefully turn out into the baking tray and spread out evenly.  Gently press down down the sliced bananas if using. Place the tray in the oven for 20 – 25 minutes or until the sides are golden. Remove from the oven. Allow to cool, before slicing.