Pea Soup and Bagel Dumplings Recipe

Pea Soup and Bagel Dumplings

Recently our area experienced a wild thunderstorm, and with the rainy, harsh weather gave us the unseasonal longing for a comforting dinner. Turning to popular Chef Michelle Tchea, we found the perfect meal to satisfy our appetites for both food and comfort: Pea Soup and Bagel Dumplings. For your next stormy, cool summer night, try this dish at home and you will be delighted!

 

Serves 2

Pea Soup

1 oz butter

1 onion, peeled and finely chopped

1 bacon rasher

2 potatoes, peeled and diced

Salt to taste

Ground Black Pepper to taste

Frozen or shelled peas 400 g (14 oz)

Vegetable stock or water, 3 cups

A handful of mint leaves, chopped

 

  1. Melt butter in a heavy saucepan over medium heat. Add onion and bacon. Cook for about 5 minutes, until onion is translucent and soft, and the bacon crisp and browned.
  2. Add potatoes and continue to cook for 5 minutes. Season with salt and pepper.
  3. Add peas and stir for a minute before adding vegetable stock or water. Bring to a boil before reducing to a simmer, until everything is tender. This should take 10–15 minutes.
  4. Add mint leaves before putting everything into a food processor.
  5. Blend and serve with bagel dumplings.

 

Bagel Dumplings

2 eggs

Milk, ½ cup

Salt to taste

Ground black pepper to taste

4 four-day-old bagels, broken into small pieces

3 Tbsp marjoram and parsley mix, chopped

Dry breadcrumbs 75 g (22/3 oz)

Butter for pan-frying

Cooking oil for pan-frying

 

  1. Lightly beat eggs with milk. Whisk until combined. Season with salt and pepper.
  2. Add bagels and marjoram-parsley mix, followed by breadcrumbs. Mix well and refrigerate for 15 minutes.
  3. Using your hands, form golf ball-sized portions. Combine with some more breadcrumbs if it seems too wet.
  4. Heat butter and a little oil in a pan. When oil is hot enough, pan-fry bagel dumplings until golden brown on all sides. Serve with pea soup.

Enjoy!

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Recipe by Michelle Tchea‘s My Little Soho Kitchen

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Portuguese Crème Caramel Recipe

This smooth, sweet dessert can be even better than ice cream on a warm summer day. It combines the comforting flavors of caramel and vanilla, with a refreshing hint of zesty orange. Try making this treat for this weekend’s Memorial Day barbecues- we are sure it will be a hit!
Portuguese Crème Caramel presented by guest blogger Michelle Tchea

 

Ingredients & Recipe

Sweetened condensed milk 1 can, about 375 ml (12 fl oz / 11/2 cups)

Evaporated milk 1 can, about 375 ml (12 fl oz / 11/2 cups)

Milk 125 ml (4 fl oz / 1/2 cup)

Eggs 3

Vanilla seeds from 1 pod

Orange zest from 1 orange

 

Caramel:

Castor sugar 160 g (52/3 oz)

Water 1 Tbsp

 

  1. Preheat oven to 160˚C (325˚F).
  2. Combine caramel ingredients in a pan. Melt sugar over low heat until it becomes a nice toffee color. This should take about 7 minutes. Don’t leave the pan unattended. Do not stir, but swirl occasionally to prevent burning or seizing. Remove from heat and divide among serving ramekins.
  3. Whisk ingredients for the custard. Pour into caramel-lined ramekins.
  4. Pour boiling water into a deep baking tray to create a water bath. Place ramekins in the water bath and bake for at least 30 minutes. This should give a soft flan. If you prefer a firmer texture, bake for another 5–10 minutes.
  5. Leave to cool before refrigerating for at least 3 hours before serving.
  6. To serve, place each ramekin in a hot water bath for about 20 seconds. Invert ramekin and tip flan onto a serving plate.

Enjoy! And be sure to let us know how your Portuguese Crème Caramel  turns out in the comments section below.

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Recipe by Michelle Tchea‘s My Little Soho Kitchen

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Crab Rice with Egg Ribbons

Tired of an unchanged dinner menu week in and week out? Enhance your cookbook repertoire with this delicious recipe for crab rice with egg ribbons. It is rather simple to prepare, yet full of tremendous taste. Your family and friends will think you spent hours slaving over this delicious meal. Enjoy!

Crab Rice with Egg Ribbons presented by guest blogger Michelle Tchea

Ingredients & Recipe

Eggs  2

Cooking oil  1 Tbsp

Fresh crab  1

Highquality white rice  200 g (7 oz), washed and rinsed

Rice wine vinegar 4 Tbsp mixed with 1 tsp of sugar

 

Lightly beat eggs with 1 tsp sugar.

Heat 1 Tbsp oil in a saucepan. When oil is hot, add beaten eggs and make a rolled omelette by moving the pan away from you and back again in quick successive motions. If the omelette doesn’t roll to the center of the pan, use a spatula to do so. Leave to cool before cutting into thin strips. Set aside.

Rinse and clean the crab in cold water. Separate the legs and claws from the body. Lightly crack the shell on the crab pieces with a mallet, and remove visible gills. This will help to release the crab juices to flavor the rice. Arrange crab on top of rice in the rice cooker.

Add sufficient amount of water for 200 g (7 oz) rice. If using a rice cooker, add water to the line before putting the crab on top of the rice. If cooking the rice on the stove, make sure the water is about ½ cm above the rice before topping with the crap.

When rice is cooked, remove the crab and let it cool for about 5 minutes before cracking the shell and scooping out the meat. Sprinkle crab meat over the rice and pour vinegar over, fluffing a little before letting it rest for at least 5 minutes with the lid on.

Top with egg ribbons and leave to cool before serving.