Turmeric Tofu Quinoa Pilaf

This lovely recipe was recommended by my good friend Olga. It is taken from some celebs cookbook. Oh well, if Olga says it's good...
Ingredients:
200g quinoa
olive oil
3-4 spring onions
300g chopped cherry tomatoes
a handful of finely chopped parsley
a handful of finely chopped coriander
6 slices of firm tofu
a good sprinkle of ground turmeric
for the dressing:
4 tablespoons crème fraîche or yogurt
zest and juice of 1 lemon
black pepper


Cook the quinoa for 12-15 minutes, set aside to cool while adding a couple of tablespoons of olive oil.
Mix the herbs, tomatoes and spring onions and then put in a large bowl with the quinoa.
Heat some olive oil and saute the turmeric sprinkled tofu for a few minutes, both sides, till it gets a nice golden colour.
Make the dressing by mixing all ingredients, it should be very thick. You want that. Crack some black pepper over it mix well and add the tofu on top.
Here is a protein bomb for you.

± carrot and soya bean salad ±

It feels like there is a duel between the lemon zest and the chili here. Very special taste.


200g frozen soya beans

60ml olive oil, plus extra for drizzling
1 finely chopped onion

1 tsp cumin seeds

1 tsp dried coriander
1 tsp dried parsley

2 tbsp white wine vinegar

2 garlic cloves, peeled and crushed

½ tsp dried chili flakes

1 tsp salt

8 large carrots, peeled and cut into 1cm buttons
, or same amount shredded
1 tsp honey

Grated zest of 1 lemon

200g feta, broken into chunks
20g sesame seeds

Steam the carrots for 10-15 minutes and also steam the beans for 20-25 minutes, until they are cooked but still retain a bite.
Drain, shake well and transfer to a large bowl. About three minutes before the beans are done, heat two tablespoons of oil in a small frying pan and add the onion, garlic and the seeds.
Cook on medium heat, stirring often, until the onion is transparent and the seeds start to pop – about three minutes – then pour the honey and caramelize.
Remove from the heat and pour the mix over the beans, along with the vinegar, chili and salt.
Add the carrots to the bean bowl and stir gently. Transfer to a shallow serving bowl, sprinkle over lemon zest, dot with feta and drizzle with olive oil.
Then sprinkle over some sesame seeds and serve while still warm.
Also ideal to serve with quinoa.

Spellbound : Pumpkin, Spinach & Chickpea Casserole

200g chickpeas cooked or organic canned for lazy days
4 tablespoons olive oil
2 medium red onions, chopped
600 g pumpkin, chopped
1 garlic clove, crushed
a nice mix of paprika, black pepper, dried parsley, salt and turmeric
250ml vegetable stock
100 g baby spinach
50g grated cheddar cheese
50g grated Parmesan cheese
200g long grain rice
lemon wedges to serve

Preheat oven gas mark 5.
Heat oil in a large pot over medium-high heat. Add onion vegetable stock and pumpkin.
Cook, stirring, for 10minutes or until soft. Add the garlic, chickpeas and spice mix and cook for another 10 min then finally add the spinach and cook till it disappears. Remove from heat, add the cheddar cheese and stir well. At the same time cook the rice in a separate pot for as long as the package indicates.
Mix pumpkin and friends with the rice and place in a pyrex type roasting tray that has been coated with olive oil. Put grated Parmesan on top.
Place in oven. Roast for 30 minutes or so. Serve with lemon wedges.


This recipe was made while listening to :
Birthday Party - Release the Bats
The Shags - It's Halloween
The Cramps - Goo Goo Muck
Boris- Spoon
Charles Mingus - Pithecanthropus Erectus
Explosions In The Sky - Welcome, Ghosts
Gang Gang Dance - Nomad For Love (Cannibal)
Guards- Don't Wake The Dead
Male Bonding - Bones
Os Mutantes - Ave, Lucifer
Radio Birdman - Murder City Nights
Abe Vigoda - Dead City

Gluten Free Vanilla Cupcakes

for the cupcakes

• 150g room temperature unsalted butter
• 150g vanilla sugar (that is a homemade version and can be made with a vanilla pod planted in a jar of caster sugar)
• 3 eggs (take out of fridge ahead of time so it's room temperature)
• 1 tsp baking powder
• 1 tsb xanthan gum
• 150g gluten-free white flour
• dash of organic full fat milk

Preheat oven gas mark 5
Cream the butter and sugar together until light and fluffy then beat in the eggs one at a time.
Add in the baking powder, xanthan gum, flour and milk.
Pour into cupcake liners in a cupcake tin and bake for about 20-30 minutes or until golden brown on top and a cake tester comes out clean.
Let cool and then frost.

For the cream cheese frosting

• 150g cream cheese
• 150g softened butter
• 110g icing sugar
• 3 tbsp good quality berry or fig marmalade. I used my friend's Serafim 's mother's excellent fig marmalade.

With a hand mixer, mix together cream cheese and butter until combined.
Add marmalade to the cream cheese-butter mixture.
Sift in the icing sugar and mix well with a spatula. Chill in fridge for at least an hour before use.
Spread on top of cupcakes with the spatula. Decorate with a couple of raspberries on top or other.

Roasted Broccoflower With Prawns

Broccoflower is a piece of art. You will not want to eat it, it's that beautiful, but at some point in it's life it has to happen.


• 1 broccoflower cut into florets
• Salt and cracked black pepper
• 250ml olive oil
• 1/4 cup currants
• 3 tbsp red wine vinegar
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 1 clove garlic, thinly sliced
• 1/4 tsp dried chilli flakes
• 24 large green king prawns, peeled
• 1/2 cup coriander leaves
• 1/4 cup flat-leaf parsley leaves
• Lime wedges, to serve

Preheat oven to 200C.
Place broccoflower florets on a roasting tray and season well. Drizzle with olive oil and toss to coat. Roast for 25-30 minutes or until cooked.
Mix currants and vinegar in a saucepan, bring to the boil, then drain.
In a small frypan over low heat, dry fry cumin, coriander and paprika until fragrant. Add garlic, chilli flakes and 120ml oil and cook until garlic is golden. Remove from heat and season.
Heat remaining oil in a large frypan and stir-fry prawns until almost cooked. Add spice mixture and cook until just heated through. Stir in currants and herbs and remove from heat.
Top cauliflower with prawns and serve warm or at room temperature with lime wedges.
Serves 6 and they will all ask for more.

To The Pacific

Ignore any tasteless 'easy on the fig' jokes the punters might crack, based on a recent review of the place in Time Out. The fig toastie is actually delicious.
This is a little diamond in Hackney which survived the week of the riots and is serving good coffee and more, with some cool calypso tunes. Went sans baby which was a good idea as it is not ultra spacious and also I wouldn't like to see the little one chewing their lovely postcards from all over the world.
Walking distance from home. So happy about this place!
Do not fret guys: I will keep M. away or strapped in his buggy.
The Pacific Social Club :
8 Clarence Road
Hackney
E5 8HB

Kounoupidi Kapama Oh What Is That

That is cauliflower cooked in tomato sauce with cinnamon and cheese on top. My grandmother used to cook that a lot and I hated the smell of cooked cauliflower back then. She used to top it up with feta cheese but I think parmesan works much better.
By the way, I love cauliflower now.
Ingredients
• 85ml olive oil
• 1 onion, sliced
• garlic cloves, crushed
• 8 tomatoes, seeded and chopped or just a can of peeled tomatoes if you are lazy like me
• large pinch of ground cinnamon
• 2 tsp dried oregano
• salt and freshly ground black pepper
• 1 large cauliflower, cut into florets
• 1 tbsp freshly squeezed lemon juice
• 75g parmesan, grated

Heat 2-3 tbsp olive oil in a heavy based frying pan and sauté the onion and garlic for 3-4 minutes, or until the onion has softened.
Add the chopped/tin tomatoes, cinnamon and oregano and season with salt and pepper. Stir and simmer, covered for 5 minutes.
Add the cauliflower to the tomato mixture, cover, and simmer for a further 10-15 mins or until the cauliflower is tender. There is an alternative way to cook this, just by steaming the cauliflower in advance for 10 minutes and add to the mix. I prefer this method to be honest.
Sprinkle over the lemon juice and grated parmesan. the cheese has melted. Capers will go well with this too. Serve warm with rice, quinoa or pasta.

Must Remember This Mushroom Pilaf Recipe

It will only take 30 minutes to cook this beauty.
Ingredients:
a couple of cups of quinoa
olive oil
2 cloves of finely chopped garlic
200g of different sorts of mushrooms

1 large finely chopped onion

juice of 1 large lemon
1 tablespoon dried basil
a bunch of fresh oregano finely chopped

Firstly make the quinoa. Usually 15 minutes boiling time is enough but check with packet. While the quinoa cooks, chop the vegetables.

When the quinoa is done set aside but keep warm. Heat a splash of olive oil in a large pot over medium heat. Add the garlic and the chopped onion and stir over medium heat until slightly softened. Add in the mushrooms. Season with sea salt and pepper. Cook till the mushrooms feel tender. In a cup mix the lemon juice with the herbs and set aside. When the mushrooms are ready scoop the quinoa in the mixture and then pour over the lemon and herbs mix. Toss well. Goodnight.

New Joy

Happy Kitchen just opened in London Fields and it' s food heaven.
Vegan, gluten free & organic. That does not mean that everything tastes like cardboard. The opposite. Super friendly staff, the best brownies EVER, and cherry smoothie. Need I say more?

Feta Saganaki Is Not A Japanese Recipe

It sounds Japanese but is Greek and I am homesick (again) so I cooked it today. With sesame seeds and honey. For a moment I was magically transferred to my favorite place in Athens, eating with Anna. Here is the way to make it :

• 250g feta
• 1 small egg
• 1/2 teaspoons ground pepper
• 1/2 teaspoons ground paprika
• olive oil

• flour (used gluten -free all purpose and it was great)
• sesame seeds

• 1 teaspoon oregano

• 3 tablespoons honey

Cut the feta into long chunks, so they look like little fingers and place in the freezer for 15 minutes. It is very important to do that so they wont break while cooking.

Mix the egg, pepper, paprika and oregano in a bowl and beat well. Roll each piece of feta in the egg mixture, then roll in the flour. Once you have done all of them, roll each piece in the egg for a second time, then roll in the sesame seeds.

Heat the olive oil in a frying pan, and cook the feta on each side until golden. Once they are ready remove and drizzle with a little honey and serve immediately.

Generally speaking feta saganaki is harmful for your heart to have every day and for your figure too, but if you serve it with something healthy like asparagus you can reduce the levels of guilt.

Caponata and Sopranos Re-run

We recently started watching again The Sopranos. I guess it was an inevitable result of the lack of some serious action in our lives,which is mostly full of wet nappies and teething issues at the moment. The best company to watch Tony Soprano's killer lines is Sicilian Caponata with bread and some fine red wine.
Here is the easy recipe :

§ 100g green pitted olives
§ a handful of capers drained and chopped
§ 4 medium aubergines, chopped
§ salt and ground black pepper
§ extra virgin olive oil
§ 1 big red onion chopped
§ 30ml red wine vinegar
§ 3 medium tomatoes chopped
§ a tbsp sugar or honey
§ handful parsley chopped

1. Sprinkle the aubergines with salt and leave to drain in a colander for 30 minutes.
   
2. Heat some of the olive oil in a saucepan and brown the aubergine on a moderate heat for 10 minutes. When cooked, set aside and allow to cool to room temperature.
   
3. In a separate saucepan, heat the remaining olive oil and sauté the onion along with the tomatoes. Season with salt and freshly ground black pepper. Add the olives and cook for 20 minutes.
   
4. Add the cooled aubergine and the capers.
   
5. In a separate bowl, mix together the red wine vinegar and sugar. Add this to the pan and cook for 10 minutes or till the red wine vinegar has been absorbed.
   
6. Transfer to a large bowl, add the chopped parsley and mix well.
   
7. Drizzle with extra virgin olive oil to serve.
8. Serve hot or cold.
   

Apologies for the bad iphone photo, it looks like I have -temporarily- lost my lovely camera. It must be somewhere between those unused nappies and the rattles.

Cauliflower Steak. Yes. Yes. Yes.

Preheat oven to gas mark 2. Using sharp heavy knife and starting at top center of cauliflower head, cut two 3cm thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.

Cut into florets all left from the remaining cauliflower head. Steam florets for 10 minutes, set aside and then add milk in medium saucepan, and sprinkle with salt and pepper. Transfer the mix in to a blender. Add 1 cup cooking liquid from the steaming water and puree until smooth. Keep warm.

Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.

Divide puree between 2 plates; top each with cauliflower steak.

Here served with parmesan on top.

Get Stuffed With Goodness

Stuffed mushrooms with goats cheese and watercress are quick and tasty though I must admit that I cheated the last time I made them and used ready made Putanesca sauce from Waitrose. Sorry!
You will need :
5 portobello mushrooms
a bunch of watercress
capers (if not already in the sauce)
1 jar of putanesca sauce

Fill in the mushrooms -after a nice rinse- as seen in the photos. Stick in the oven for 15-20 minutes
and serve with wild rice. Success.

A Fish Friendly Tote

By Katharine Hamnett

Wunderfood

Had a pretty hard (emotionally and physically) weekend which made me realize once more the importance of good food.
This is made with quinoa but rice, millet or couscous can be used instead. It is very crunchy and nutty and will give you super powers.
150g quinoa
1 red pepper
1 red onion
3 grated big carrots
sesame seeds
pumpkin seeds
sunflower seeds
bean sprouts
green beans steamed
broccoli florets steamed
a handful of cassius nuts broken in little pieces

Mix all together pour over some oil and the juice of half orange, season.
You can climb mount Everest with a smile just with this in your lunch box.

MURDER SALADS Part Two

It is time for proper detox from last week's BBQs.
Pilates class this morning helped and then a walk around the park.
For lunch another one of the murder salads series.









for the salad:
250g brown basmati rice
3 grated carrots
1 red or yellow pepper chopped
100g marinated artichokes (from the local deli or from a jar)
chopped parsley
a handful of flaked almonds
a handful of capers

for the dressing:
juice of 1 lemon
2 tablespoons of olive oil
some juice from the artichokes jar

Cook rice for 30 minutes drain and wait till it is cool. Then mix with all the other ingredients and pour over the dressing. Perfect with jasmine tea.

Easter Sunday Prawns

Cooked this yesterday and it was just perfect after all the meaty barbecues of this week.
Tip: do not go easy on the lemon juice.

300g wild mushrooms
100 g butter
1 red pepper finely chopped
1 large clove garlic, chopped
Salt and pepper
Lemon juice
650 g prawns, peeled
chopped parsley
chili flakes

Chop the mushrooms after giving them a good rinse or brush.
Melt the butter in a shallow casserole. Add the mushrooms, red pepper, garlic, salt, pepper and lemon juice. Cook for a few minutes.
Add the prawns (if they are precooked) to the casserole and cook for 3 minutes, stirring several times. Then add the chili flakes.
If you go for raw prawns cook them separately & thoroughly then add to the mix when they feel ready.
Mix in the parsley and add more seasoning if necessary. Serve with warm quinoa.

Bubble Tea Lab

Opening tomorrow Bubbleology on Rupert Street in Soho serves bubble tea, which is fruit flavored ice tea, perfect for this lovely hot weather.
I am taking the little man to town tomorrow morning.
Check out :

www.bubbleology.co.uk





photo by Laura N.

A Cool B & B

Chatsworth road in Hackney is changing indeed. We now have a lovely bed and breakfast in the hood.
Russells of Clapton looks like the coolest place to spend the night, with rock n roll vibes as the owner used to be a band manager and the prettiest dog in Hackney. Can't wait for the day they will be serving breakfast in the garden for the punters' friends too.

Lego Lunchbox Is Finally Here

My son is only 5 months old but he already has a lunchbox waiting for him when the nursery time comes.
It arrived today and although I hate the word awesome, well, it is AWESOME.

This Recipe Is Called Liz Taylor

Don't ask why. This was always known in my recipe book as Liz Taylor and since she went to a better place recently I remembered it and cooked it and it was a success. R.I.P. Liz

You need : 6 leeks, 2 medium hard boiled eggs- chopped in little squares, 200g of small potatoes
and for the sauce : 2 tea spoons of Dijon mustard, 1 tea spoon dried tarragon, 75ml olive oil, 2 tea spoons of red wine vinegar and 2 table spoons of white wine (ok then secret revealed, mixing red and white wine is the reason this recipe is called Liz Taylor)

After rinsing well and discarding of the outer hard green layer, slice leeks. Cut the small potatoes in half and steam for about 15 minutes, or until easily pierced with the tip of a sharp knife. Move into a pan with a little butter, add a bit of salt and then the leeks and cook for 10 minutes.

While everything is cooking, whisk together the mustard, vinegar, salt and pepper, then gradually beat in the oil, drop by drop at first, to form a thick sauce. Finally beat in the wine.

Drain the potatoes and leeks in a colander and leave to steam dry for a few minutes until warm.

Put the potatoes and leeks in a shallow serving dish, scatter with half the tarragon, add pepper, then pour over the dressing. Add the hard boiled chopped eggs over the top, then add the rest of the tarragon. Liz would like this best eaten lukewarm.

Stuffed Aubergine Rolls

Ingredients
• 2 aubergines, cut length ways into 0.5cm/¼ in thick strips
• salt and freshly ground black pepper
• olive oil, for brushing
For the filling
• 150g/5oz ricotta
• 150g/5oz buffalo mozzarella
• pinch freshly grated nutmeg
• 2 spring onions, finely chopped
For the sauce
• 250ml/8fl oz extra virgin olive oil
• 450g/1lb cherry tomatoes, halved
• 1 garlic clove, crushed
• salt and freshly ground black pepper
and a bit of honey
Preparation method
1. Preheat the oven to 180C/355F/Gas 4.
2. Season the aubergine slices well with salt and freshly ground black pepper and brush with oil.
3. Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Remove from the pan and drain on kitchen paper.
4. For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl.
5. Lay out all of the slices of aubergine onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one.
6. Roll up the aubergine slices, like a cigar, around the filling, then rest them seam-side down on a plate.
7. For the sauce, heat the olive oil in a pan and add the cherry tomatoes.
8. Simmer for 8-10 minutes until the tomatoes begin to break down.
9. Remove from the heat and stir in the garlic and honey. Season, to taste, with salt and freshly ground black pepper.
10. Spoon some of the sauce into the bottom of an ovenproof dish.
11. Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce.
12. Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt.
13. To serve, spoon the rolls onto plates.

photo taken from the bbc website and recipe from there too but slightly altered

Breakfast In Bed

bread + soft cheese + honey + ground cinnamon + raspberries = magic

Carrots Are My Friends

Full of moist and goodness, carrot cake is easy to make and yum. This is a gluten free version for one big cake or 36 cupcakes.

Ingredients:

200g sugar
4 eggs
1 1/2 cups light olive oil or avocado oil
200g all-purpose gluten-free flour mix
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon xanthan or guar gum
1 cup chopped nuts
3 cups freshly grated carrots
50 g unsalted butter
80 g cream cheese
1 teaspoon vanilla extract
250g gluten-free powdered sugar


Preheat oven to 200 c or gas mark 6.

Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.

In a separate bowl combine gluten-free flour mix, xanthan gum, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

Stir in grated carrots and nuts. Pour the batter into prepared pans.

Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes. Cool on a wire rack.

While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.

When cake is cool add the frosting. Same for cupcakes.

Pale Blue Door Is Back

...i just have to find a babysitter

Summer Pudding Winter Joy

Summer pudding is a gateaux for lazy people like me.
Ingredients :
200g strawberries
300g blueberries
500g raspberries
100g redcurrants
180g caster sugar
a packet of sliced white bread (gluten free bread is working too)
How:
Wash fruit and gently dry but keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves. Bring to boil for 1 min, then tip in the fruit apart from the strawberries. Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
Line the basin with cling film as this will help you to turn out the pudding. Overlap two pieces in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you g0
Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.

Easy Paella Ahoy!

Why did I always think that paella is a bitch to cook?
It is not hard at all my friends. I just skipped the chorizo to please my vegetarian boyfriend and followed those simple instructions:
Ingredients
±olive oil
± 1 big onion sliced and chopped
± 1 tsp turmeric
± 350g long grain rice
± 1 l hot veg stock
± 200 frozen peas
± 1 big red pepper
± 400g seafood mix
± 1 lemon cut in wedges

Heat the oil in a deep frying pan, then soften the onion for a few minutes. Stir in the turmeric which will give it a nice yellow colour and rice until coated by the oils, then pour in the stock. Bring to the boil, add the red pepper then simmer for 10 minutes, stirring occasionally. Tip in the peas and stir in the seafood then cook for another a final 10 minutes cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

For The Love Of Cauliflower

Took my baby son Marlon to 'Railroad', the new cafe on Morning Lane today. They served the tastiest cauliflower and yogurt soup I have ever tried. It was spiced and the cauliflower was still in florets, not mashed.
He had it later in the day via breast milk which made him very happy on this cold miserable day.
I stole their recipe.

Ingredients (serves 4)

• olive oil
• 1 brown onion, chopped
• 1 sweet potato, peeled, chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon ground chili
• 1/2 medium cauliflower, trimmed, cut into small florets
• 5 1/2 cups organic vegetable stock
• 1/2 cup natural yogurt

1. 1 Heat oil in a large saucepan over medium-high heat. Add onion, potato and garlic. Cook, stirring often, for 5 minutes or until onion is soft.

2. Add turmeric, coriander, cumin and chili. Cook for 1 minute or until aromatic. Add cauliflower and stock. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15 to 20 minutes or until cauliflower is tender.
   

3. Over medium-low heat, stir in 1/3 cup yogurt. Cook for 3 to 4 minutes or until hot (do not boil). Season with salt and pepper.

4. Ladle soup into serving bowls. Drizzle each with 1 teaspoon of remaining yogurt. Sprinkle with chili powder. Serve with bread.
   

Now Cut That Cheese

Isn't this the most spectacular cheese cutting set ever?
Get it from here:
http://www.uncommongoods.com/product/cut-the-cheese-knife-set