No waste/celery leaves too
Start by bringing to the boil the baby broad beans, then simmer, add the spinach and let it soften naturally.
You’ll want first a large saucepan and to half fill it if possible, try to top it up if necessary as you go along.
Then carefully add the baby broad beans and the soup mix to the saucepan as often mistakes are not so easily rectified and can also be very messy?
Add to the saucepan the two potatoes but wash and grate them and a grated carrot.
Add one of the lime leaves and once the contents of the saucepan have boiled just for a minute or so switch the heat to a medium to low heat and simmer for a few minutes, then simmer on a low heat for a few more minutes, you’ll know when to because you’ll see like a light froth on top of the water, then switch the heat off and put in a dried lime slice (as in photo). Use a ladle to carefully remove some of the froth.
Place lid on saucepan.
After a while, remove the dried lime slice and add the tomato puree and the butter and carefully put in the curry powder and the two sardines.
Bring to the boil again slowly and switch off the heat but beforehand stir gently with a wooden or long arm plastic spoon.
The next thing is, have a little think about your garlic and you should by now have an idea of taste and flavour variations.
Sometimes the garlic is quite dry and the garlic skin oily and other times more fresh. I actually wanted to use the pieces which were not so fresh, yes they were difficult to chop and yes some of the skins were really so oily, but if you like garlic.
Though funnily, i think it complements the dish but you don’t taste it?
Yes, they needed a little tidying up but 4 or 5 cloves of the not so fresh garlic was used.
Put the shrimp paste onto a baking tray and heat on reasonably high heat and carefully remove from oven and add to saucepan during the cooking process
At this point please then if you add the other two dried lime leaves and and a vegetable oxo cube and bring to the boil again.
Then simmer for only a minute or so and switch off the heat and put lid on saucepan.
Then your celery, the celery was cut to the very base of the celery leaves, the tops where there were not leaves on them were trimmed, then rinse the celery in cold water.
I had wanted to put the celery leaves of the celery into a jug of ice water maybe with some lemon but it was not necessary.
Cut the celery and cut it again, it may be a while but yes, even the stalky bits of the celery (as in photo/ but cut those too and add half to the saucepan and switch on the heat, bring to the boil and gently simmer.
Slice your tomato and garnish, add some of the remaining celery and some of the celery leaves too on top.
You can eat the leaves too
Note: You can add the shrimp paste earlier if convenient for you to do so.
But it doesn’t stop there!
Sure it was tasty, but surely you know that all of it wasn’t eaten at once.
Moderation don’t forget.
Some, as with many of our suggestions was put into clean plastic containers and frozen for a few days as soon as it had cooled.
The chopped celery was kept on a seperate plate an covered with foil, whilst the leaves maintained their shape and texture, the small amount of chopped celery did not keep it’s colour well at all.
The celery that was added to the recipe whilst cooking maintained its crunchiness and the recipe taste was unaffected by freezing.
The sauce was added to some cooked wholemeal pasta and allowed to defrost and then reheat the whole meal on a very low heat, it worked quite well though i did think it would do really well with maybe some capers added.
Please note: A better/preferred way to do it would be to defrost and reheat the sauce and then add the sauce to hot cooked pasta.
Now maybe you are thinking, ‘moderation‘ but why then not use half of the sauce?
It slices through with a breadknife, put half back in the freezer for another day.
Did you already think of using half?
Well done you!
(In photo with half of the sauce :
With this suggestion i wouldn’t have personally added capers if a meat-eater and if you wanted to add chicken,
i didn’t have any capers but thought it would be complemented by.
But why not keep the chicken for another day and or indeed another meal whilst you are sorting yourself out.
also, too, you could like to try cooking some pasta and adding 3 or 4 heaped tablespoons of quark cheese once the cooked pasta is drained and still hot.
This particular suggestion is delicious hot and with hidden depths and surprises too.
Served cold it is deliciously creamy yummy yummy but without the conventional cream taste.
It’s creamy for sure and when i first tried quark cheese i wasn’t too keen. Wow! Yum yum yum!
Stir it in gently and put 3 tablespoons of boiling water into a container mix into it a reduced salt vegetable stock cube, then break off a small piece from the previous suggestion or some days after from the remainder of the piece you put back into the freezer. In the photo (right) the smaller piece was used.
Defrost it before adding to the pasta
Add some diced onions and gently stir them in too.
If i were to say that this combination got me, would you know what i meant?
It doesn’t taste cheese and onionish at all which i don’t mind anyway.
The combination, a rich creaminess and it actually achieved
something you have to experience for yourselves as with many of
the suggestions on this site.
If you weren’t going to add the part from our former recipe and if you wanted to try quark cheese in a recipe/suggestion, you could try this with just no more than 3 or 4 capers and with chicken or one slice of ham but without the capers if a meat eater.
Still add the quark cheese and the stock cube.
Add the diced onions ‘uncooked’ after
3 extra servings
Why not try it with a few segments of a tangerine and some chilled sparkling mineral water,
or some sliced soft pear. Prefer a banana?