Japanese Curry

Ingredients

• 4 tablespoons butter (half a cube)

• 3 tablespoons flour

• 1 tablespoon curry powder

• 1 tsp ginger

• 1 onion chopped

• 3 cloves garlic minced

• 4 oz mushrooms sliced

• 1 carrot sliced

• 1 celery stalk sliced

• 8 baby yukon gold potatoes quartered (or 1 large potato cut into 1" chunks)

• 3 cups broth

• 2 tablespoons soy sauce

• 1 teaspoon rice vinegar

• 1 teaspoon salt

• 1/4 tsp pepper

Instructions

1. Melt butter in small pot

2. Sprinkle in flour and cook while stirring for about 2 minutes

3. Remove pan from heat and stir in curry powder & ginger

4. In a bigger pot sauté onion, mushrooms & garlic

5. Add the carrots, celery, potato, and cook while stirring for a couple of minutes

6. Stir in broth, soy sauce, rice vinegar, salt, pepper, curry roux and bring to a boil

7. Reduce heat and simmer 20 minutes (stirring occasionally)

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Tortellini Curry Lentil Soup

Ingredients

• 1 onion, diced

• 5 cloves garlic, minced

• 1 tbsp curry powder

• 1 tsp paprika

• 1 tsp turmeric

• 1 tsp chile flakes

• 28oz can whole tomatoes

• 1 cup lentils

• 48oz broth

• 8oz bag tortellini

• Bag of spinach

Instructions

Sauté onion then add in garlic for a minute

Stir in curry powder, paprika, turmeric, and chile flakes

Break up tomatoes with hands while adding to pot (add in liquid too)

Stir in lentils and broth, cover and cook 15 minutes

Stir in the tortellini & cook for 7 minutes

Stir in the spinach

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Lemon Riccota Cake

Ingredients

1/2 cup Butter (softened)

1/2 cup Sugar  

1 Lemon, zested and juiced

1 cup Ricotta Cheese - at room temperature

3 Eggs - at room temperature

1 teasp. Vanilla Extract

1 1/3 cup Flour

1 1/2 teasp. Baking Powder

1/2 teasp. Baking Soda

pinch Salt

Instructions

Preheat your oven on 180'C / 350'F. Line the bottom of a 24cm / 9" Springform Pan with baking paper and lightly grease the edges.

In a large bowl (or the bowl of your mixer), cream together the Butter, Sugar and Lemon Zest for 3 to 5 minutes on medium-high speed (see note 1).

Mix in the Ricotta Cheese then the Eggs, one at the time. Add the Lemon Juice and Vanilla Extract and mix to combine (see note 2).

Sift in the Flour, Baking Powder, Baking Soda and Salt. Slowly mix and stop as soon as combined to avoid overworking the batter.

Transfer into the prepared Springform Pan. Use a spatula or the back of a spoon to spread and smooth out the batter if needed.

Bake for 35 to 40 minutes or until a skewer comes out clean. Leave to cool down completely before removing from the pan (see note 3).

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