Tuesday, 19 June 2012

Tuesday; Sunday's Soup dinner, revisited...

Simple and nothing fancy... for a Goulash soup dinner.

The soup, made after an old family recipe does not need any commercial additives like stock cubes.

It needs, beef about 150 to 200 g per person cut into cubes.
2 medium potatoes and a couple of large carrots, 2 big onions.
3-4 tblsp sweet paprika, home made herb salt,  1 tblsp organic tomato paste,  my secret ingredient add 1 tbsp  of  a very good curry powder  while braising meat and onions;  a few laurel leaves dried or fresh; Water;  sour cream and hot chilie jam served extra to spice up the soup for the ones who like it HOT!

Beautiful Soup! Who cares for fish, 
Game, or any other dish? 
Who would not give all else for two 
Pennyworth only of Beautiful Soup? 
Pennyworth only of beautiful Soup?

From a poem by Louis Carroll.

Fresh bread from the oven is a must!

A couple of reds; Coonawarra was always a palatable wine, this one was a nice Shiraz and went well with the soup.

Dessert was Almond Orange cake. This was the leftover..

As we have now so many Navel Oranges, I cooked two big oranges skin and all as they are not sprayed  nor waxed, until pulpy  and mixed  them  with 250 g of ground almonds, 150 g caster sugar  and 5 whole eggs' and 1 teasp, baking powder; presto, bake on 190 C for  at least half  an Hour. Top with a chocolate ganache made from 100 g of Lind 85 % cocoa  a small lump of butter and some cream. You can make this cake a few days ahead as it is getting better day by day!

At this time the guests have left...

All had a jolly good time!


  1. Interesting combination of food. I think that orange cake and the beef soup go really well together. The next time my friends come over for dinner I'll remember this post. thanks :-D

  2. Stephanie, that is European food, winter is time for hearty soups, and because they are so substantial one does not need any other course, except dessert!

  3. Btw Titania, the potato you used the Russet type of the more crunchy (less starchy) in texture type.

  4. Stephanie I think it was just the ordinary sebago type potato. I put the potatoes and carrots
    later into the pot, about a good 1/2h before serving. If you would like the exact recipe, I will send it to you.

  5. THANKS! You have given me a good tip on the duration for cooking the potato. So now I wonder how long you cooked the beef. Sorry I am used to cooking other meats and seldom cook beef. Also I noticed your cake don't have sugar... if no link to your recipes (include cake ok?), send to mygreenfinder [at] hotmail [dot] com

  6. Got it! Thanks for the recipe and the details/tips Trudi :-D