ROVANYAN MOLSOPRIAN
This is a favorite meal of all creatures in the mythical Rovanya, a place which encompasses the civilized world in a fantasy novel that I'm writing. The name is derived, through a comedy of errors on my part, from three Russian words, (mosol, sopliv, and pryan), which I combined to generate a sort of goofy anagram, ergo: Molsoprian. The problem arises that these three words mean respectively, "pig's feet", "gooey", and "spicy". Americans, as a culinary appreciation alliance, would not likely venerate spicy, gooey pig's feet. But I liked my anagram so much that I kept the name and changed the actual recipe to a pasta-seafood dish. I have a Russian pal who says that Molsoprian sounds like something a 1920s Communist worker would have consumed in a diner. As for Rovanya, the various inhabitants have access to both seafood and to spelt, (for the pasta), and mushrooms account for sixty percent of their meals anyway. So if it suits elves, rock trolls, ogres, goblins, sorcerers, men of old, the Chern, the Mannagishii, and many others, then it's good enough for me. But if you wish to substitute pig's feet for the prawns then be my guest. I suspect that the Rovanyan ogres would prefer it.
Provided by Bone Man
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- 1. Marinate the prawns for 2 hours in a blend of 1 Tablespoon olive oil, 4 ounces Italian dressing, ½ teaspoon soy sauce, 1 Tablespoon molasses (or honey, and 1 clove minced garlic. Discard marinade when finished but don't wipe it off the prawns.
- 2. Boil the water and add the 1 teaspoon salt and I teaspoon olive oil. Add the dry linguine (or fettuccine) and cook uncovered at a low boil until tender. Drain and set aside, (covered to maintain heat.).
- 3. In a large skillet over medium heat, melt the butter and add the remaining olive oil. Sautee the carrots and remaining minced garlic together for 2 minutes. Then add the mushrooms, prawns, and parsley. As soon as the mushrooms heat up, add the Half-and-Half and stir until it begins to boil. Stir the flour into the chicken broth (no lumps) and then pour it into the skillet with the other ingredients - bump up the heat until it thickens while stirring then reduce the heat to low for two minutes, covered. Salt and pepper to taste, (using freshly-milled peppercorns.).
- 4. If using cheese, sprinkle some over each plate of Molsoprian - serve hot.
Nutrition Facts : Calories 582.6, Fat 22.7, SaturatedFat 7.3, Cholesterol 117.9, Sodium 1272.8, Carbohydrate 70.5, Fiber 3.9, Sugar 7.9, Protein 24.4
MOROCCAN VEGETABLE SOUP
A great winter-time vegetable soup, featuring pumpkin as the star.
Provided by Laura Roberts
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h30m
Yield 5
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
- Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
- Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
- To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.
Nutrition Facts : Calories 147 calories, Carbohydrate 17.8 g, Fat 8 g, Fiber 4.8 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 625.3 mg, Sugar 7.5 g
MOROCCAN ROASTED VEGETABLE SOUP
Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix
Provided by Good Food team
Categories Lunch
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they're tender and starting to caramelise a little.
- Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.
Nutrition Facts : Calories 187 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
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