Spiced lamb and tomato soup with couscous

I spent most part of today working on figures for my upcoming business venture and the remainder reading "a short history of everybody for the last 13,000 years" - a book by Jared Diamond. My cerebral hemispheres feel a little more worked out than usual and I am relishing this sensation, knowing I have exercised and fired a few dormant neural pathways today.

So tonight's dinner is a healthy no-brainer - soup.

I used to make this soup quite often in the past, using chicken instead of lamb. Of course, if you prefer a meatless version, you can substitute the meat with eggplant, zucchini, pumpkin or some firm tofu. If you are planning on making soup for now and some later, my advice is to cook the couscous separately as it tends to absorb all the liquid it sits in and turn into a slippery, starchy mess.

This soup is all about bold flavours so it is not so suitable for the convalescing - but extremely good for nursing a hangover. We are talking about some fierce heat from fresh red chillis and cayenne, sweet spiciness from Spanish paprika, earthy tones from fresh ginger, turmeric and cumin, finished off with fresh coriander and parsley. This soup is like a watered-down version of a Moroccan lamb tajine, less laborious to prepare but still delivers the same amount of eating pleasure. Although I had ideas of taking this soup in various directions, I think this is one of those soups where less is more.

spiced lamb and tomato soup with couscous

400g lamb mince

100g baby spinach

400g tin of chopped tomatoes

500ml stock (chicken, beef or veg)

1 medium onion, finely sliced

4 fat garlic cloves, chopped

1 knob of ginger the size of a thumb, finely chopped

1 red chilli, chopped

1tsp Spanish paprika

1/2tsp cayenne pepper

2 tsp ground cumin

1 tsp turmeric

chopped parsley, coriander or spring onions

1 cup instant couscous

1 tsp butter

1 1/4 cup boiling water

salt and pepper to taste

place couscous in a bowl with butter and add boiling water, salt and pepper

cover with clingwrap and allow couscous to steam and absorb all the liquid - set aside

saute ginger, garlic, chilli and onion in a medium sized pot with some veg oil until soft but not coloured

add lamb mince and cook until brown

add spices and cook for a minute

add chopped tomatoes and stock and bring to the boil

simmer for 15 minutes

season to taste

fluff couscous and add chopped fresh herbs through

to serve place a handful of baby spinach leaves in a bowl and pour hot soup over

garnish with couscous

In the mood for soup: Curried red lentil and mango soup

The cold weather makes me want to hoover everything edible in my path, in particular temperature raising foods like slow-cooked meat casseroles so rich and savoury they leave your lips sticky, hearty soups, golden-roasted root vegetables seasoned with crunchy flakes of salt and espelette, spicy Indian curry with roti, pomme puree, thick slices of warm toast with soft and creamy scrambled eggs, cups of hot chocolate that leave you a Marx-ian moustache everytime you take a sip, freshly steamed sticky date pudding and the list continues.

This time last year, all I wanted to eat for every meal was macaroni and cheese! I made several variations of the dish, each time, using a different type of pasta and cheese. My favourite version was one I made with a smoked aged cheddar and casareccia which I ate with a piquant tomato chutney and a bitter salad on the side. Sometimes the marvellously simple dishes are the ones that deliver absolute pleasure in the eating, wouldn't you agree?

Before I share the recipe I made today, I would like to dispel any implication that my obsession for including a little bit of "summer" in my dishes is a reflection of any detestation for this cold weather. I love winter as much as I do summer and autum, but maybe less than spring, but I am sure that this is understandable. Winter has its charm, its character and its own moments -- like how the air smells "forest fresh" after an overnight shower, and how the grass looks greener and brighter with the early morning sun breaking through the blanket of mist. When else would you draw more pleasure and comfort from watching steam rise out of your coffee cup than on those crisp cold winter mornings?

So here it is, today's soup incited by traditional Indian dahl served with bread or rice, it is prepared in a short time and is absolutely loaded with taste. I included curry powder, fresh grated ginger and garlic which add a gentle spiciness to the soup and a few kaffir lime leaves for citrus tones without the sharp acidity. I simply adore citrus in soups! I then finished the soup with some light coconut cream and roughly chopped mango flesh. Served with some pappadums, this soup is so satisfyingly flavourful it left me wanting nothing more but a second helping!

Curried red lentil and mango soup

2 medium onions, finely diced

3 small-medium sized waxy potatoes, diced

1 large red chilli, finely chopped

3 cloves garlic, roughly chopped

piece of ginger, grated (i used one the size of my thumb)

3-4 kaffir lime leaves

1 1/2 cups red lentils

2 tsp curry powder (i used a mild one)

3-4 small ripe tomatoes, roughly chopped (or use a tin of chopped tomatoes)

1 tin of mango in natural juice, roughly chopped

1 small tin of light/regular coconut cream

(generously serves 6 hungry adults)

sweat onions with a couple of tablespoons of vege oil in a medium sized heavy based pot until soft but not brown. This will take about 4 minutes over medium low heat

add curry powder, chilli, garlic and ginger to the onions and cook until your kitchen is filled with spicy fragrance

stir in the diced potatoes and lentils to coat with the

cook for 2 minutes, stirring the whole time so the mixture doesn't catch on the bottom of the pot and add a teaspoon of salt

add 500ml (about 2 cups) water and bring to a boil

add the kaffir lime leaves, chopped tomatoes and the juices from the tinned mangoes

gently simmer until the lentils and potatoes are tender (you may have to add another cup of water to adjust the consistency at this point)

**you may at this point remove the kaffir lime leaves and blend the soup to achieve a smooth consistency**

finish with coconut cream and chopped mango

season with salt and pepper to taste

Duck Egg Project I: Poached Egg with Lemon Spinach Soup

There was only too brief a respite from the dreary weather on Sunday so I made most of the afternoon lying on the grass leisurely leafing through the cook's companion by Stephanie Alexander while capturing whatever warmth the sun could offer before it disappeared once again behind the heavy clouds. Earlier at the grocers I had picked up a bag of royal blue potatoes, a bunch of vibrant green spinach and half a carton of fresh duck eggs. The eggs were a splurge - costing me $4.50 for a half dozen, but I simply could not have resisted them even if I tried.

When steamed salted eggs ("harm-dan") and century eggs ("pey-dan"), both preserved versions of the duck egg, are offered at my family's dinner table with bowls of warm fragrant rice, there is little else I would really care for. Having said that, I have never eaten duck eggs prepared anyway else - hence my excitement when I came upon them. Mum suggested I make steamed sponge cakes like the ones my late paternal grandmother made with her bounty but I wanted to cook the eggs in a way that I could compare its texture and taste to a chicken's egg.

With the persuasion of the returning grey weather outside my window, I decided a soup with a gently poached egg would be just perfect for my first duck egg project. The preparation of this nutritious and most importantly, soul-warming meal is shamefully easy, I promise it would take no more than half an hour of your time so I urge you to give it a go.

If like me, you have never tried a poached duck egg, its texture (and size) will catch you a little by surprise. Softly poached, the white has a slight bite and bouncy quality (though not like a squash ball), whilst the yolk a luxuriously thick and almost creamy consistency. All in all, a delightfully rich marriage of texture and flavour with the zesty soup which makes one long for warmer weather. This dish makes for a perfect entree at your next dinner party or as a decadent dinner for one.

Lemon Spinach Soup

1 medium brown onion, roughly chopped

2 fat garlic cloves, smashed

3 medium royal blue potatoes, roughly chopped

1 litre chicken stock

1 large unwaxed lemon

1 bunch english spinach, stems removed

salt and pepper

(serves 4 generously)

sweat onions til soft then add garlic and cook til translucent

add potatoes and cook for a minute or two

pour chicken stock over vegetables and allow to simmer til potatoes are tender

grate lemon zest into the soup

saute spinach in a separate pan, squeeze dry and add to the soup

blitz soup with a blender to a desired consistency (i stopped when a speckled-green-pond effect was achieved)

season with salt, pepper and lemon juice

thicken with thick pouring cream if you like