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CR, JA and FLWe arrived at Buffalo at dusk on the evening of Thursday 9th April, with just enough light to get the tent set up.
DA had spare red kidney beans, so we thought that we would use these in place of some chickpeas.
Ingredients (for 6 people)
3 onions
6 cloves of garlic
Half a pepper – can be red or green.
2 tablespoons of cooking oil.
1.5 teaspoons of Mexican chilli powder
1.5 teaspoons of vegetable stock
1.5 teaspoons of turmeric
1.5 tablespoons of ground cumin
2 cans (approx 425 g cans) of drained chickpeas
4 cans (approx 425 g cans) of drained red kidney beans
6 freshly chopped tomatoes
2 tablespoons of sweet mango chutney
Enough water – we’ll come back to this later.
3 tablespoons of butter – I am indebted to DA for his advice in order to soften the ’chilliness’ and I think it adds some nice ‘texture’ to the soup.
Sour cream and grated cheese which each person can add to their bowl according to taste. Thanks again to DA for this suggestion.
Cooking instructions
1. Finely slice the onions and garlic.
2. Chop the pepper.
3. Heat the oil then add the onion, garlic and pepper and heat over medium heat until the onion and pepper are soft.
4. Lower the heat and add the chilli powder, seasoning, paprika and cumin and stir for 1 minute.
5. Add the chickpeas, kidney beans, tomatoes and mango chutney.
6. Add enough water to cover the mixture.
7. Bring to the boil and simmer covered over low heat for 30 minutes, stirring occasionally.
8. Add the butter.
9. Serve into bowls. Individuals garnish with sour cream and grated cheese according to taste.
1. Finely slice the onions and garlic.
2. Chop the pepper.
3. Heat the oil then add the onion, garlic and pepper and heat over medium heat until the onion and pepper are soft.
4. Lower the heat and add the chilli powder, seasoning, paprika and cumin and stir for 1 minute.
5. Add the chickpeas, kidney beans, tomatoes and mango chutney.
6. Add enough water to cover the mixture.
7. Bring to the boil and simmer covered over low heat for 30 minutes, stirring occasionally.
8. Add the butter.
9. Serve into bowls. Individuals garnish with sour cream and grated cheese according to taste.
And everything goes nice with a big bottle of JL's 50th birthday red
On Friday AH, DA, Dale and I took several short walks, including to the Horn
On Saturday a group of us walked to Mac’s Point Lookout. This is a relatively straight forward walk of about 3 hours out and back but we have encountered some bad luck on the walk.
This year Dale’s sunglasses fell off into a 3m deep crevice while we were at Mac’s Point and we couldn’t find a way to retrieve them.
On Sunday some more people decided to do the walk so we jokingly encouraged them to attempt to rescue the sunglasses. We were amazed when they returned with the glasses. Thirteen year old LW removed rocks in order to get into the crevice. He enlisted the help of NG to move the final monster rock and then got into the crevice to recover the glasses which had not been damaged.
Mac's Point - Nice view, shame about the curse
3 comments:
Like the bit line about the curse, welcome to the blogshpere, I'll pas the address on to th eBuffalo crowd.
That's great to hear. Although this post was (presumably) written on the flight over, I assume that you're now nicely ensconced in the south of France. May the adventure begin!
Your first blog entry. We are very proud and jealous. Anyway, enough about you. Brekkie was at Carousel - an even smaller group these days. We were positioned there to watch the zootie clad Argonauts 9 coxed (used here a verb - your task du jour, innocently ask your lecturer how you conjugate the equivalent French verb: je cox, tu cox etc.) ably by MC flash by.
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