Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own


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Ten months, ten posts: Reader’s Top Ten Recipes

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Hello foodies of the world! Sorry for my absence the last few weeks. I’ve been pretty busy with no time for new recipes worth posting. Although I always cook, in busy days I tend to repeat old favourites or cook easy and quick things like omelettes and salads.

The truth is, I’ve never been good at extreme multitasking, I know, is shocking to acknowledge such a thing these days, but I’ve been like this since I can remember and I’ve made my peace with it. But, as I’m also a perfectionist, I rather do one thing at the time and do it right than to do everything just like that. To me, is like my father says: sometimes is not that I don’t have the physical time,  is that I have no “mental” time. Of course I keep challenging myself to find the balance, but I won’t fight my nature either.

I’ve thought of this post a while ago and since is less time-consuming than posting a new recipe is a good way for me to show up and say hi! I reckon that after 10 month blogging, it would be a good time to make a top ten of Around the Bowl’s reader’s favourites and give these recipes a second chance to be discovered and hopefully inspire someone new!

The top ten is based on the blog statistics for all ten months and the posts are rated upon visits and sharing figures. I hope you like the recipes if you haven’t tried them before or that they inspire you once again if you did! I’ll be back soon with new soup recipes to share!

Top Ten Recipes from Around the Bowl (so far)

  1. Soup à l’ognion gratinée – French Grilled Onion Soup

  2. Indian Minced Beef Curry

  3. Mercimek Çorba – Turkish Lentil Soup

  4. Thai Prawn and Lemongrass Soup – Ken Hom recipe

  5. Ciorba de Perisoare – Romanian Meatball Sour Soup

  6. Vegetarian Risottos – Aubergine and Mushroom + Spinach, Courgette and Mushroom

  7. Parihuela – Peruvian Seafood and Fish Soup 

  8. Dal Shorba (Indian Lentil Soup) with Summer Veggies

  9. Avgolemono Chicken Soup – A Greek Egg and Lemon Chicken Soup

  10. Thai Chicken and Aubergine Yellow Curry – The Basic Recipe


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Thai Chicken and Aubergine Yellow Curry – The Basic Recipe

It’s time for a good old Thai curry! I was just revising the Thai recipes I’ve already posted and was amazed to discovered that I haven’t posted a Thai curry yet! Specially considering that I cook one at least every two weeks if not once a week. Thai curries are so a part of our weekly menu that I guess I didn’t consider making  a post about them until today, when I realised that they are totally worth sharing; not only because their deliciousness but also because they can become  a staple of any household menu : they’re easy and quick to put together, and you can use virtually any protein and vegetable available to turn an ordinary week-day supper in a special one, even cooking it for guests. All you need is to always have coconut milk, a good quality curry paste and Jasmine or Basmati rice in your pantry and let your imagination do the rest of the work!

Of course, you can always make your own curry paste from scratch if you have a good Asian market nearby where to get the right ingredients. This would make the preparation a little more time-consuming, but you can make big quantities in advance to store. However, in terms of practicality, I find that there are really good bought curry pastes that use no artificial additives and preservatives.

Today’s recipe is the basic method I always use to cook Thai curries, feel free to change the curry paste (red, green), the vegetables and the protein source. They can be easily turned into a vegan dish by replacing the fish sauce with soy sauce and the meat with tofu.

Thai curries entered my life almost ten years ago, when I was living in Australia for some months (such a good and dear memory to me!) and my Aussie housemate and good friend used to cook them regularly for supper. I had never tried a Thai curry before at that time, and it was “love at first bite” Besides, Thai restaurants and take away in Australia are sooo good that I also enjoyed  a lot of South-East Asian food when eating out.

Back at home, I made sure to find the ingredients to keep cooking them, a little bit harder to find in Spain, but possible if you look eagerly. In Australia you can find everything in a regular supermarket. The UK is a good place to stock up if you have the chance and of course, it is possible to buy online as well!

Let’s cook now, I hope you like it as much as I do!

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Vegetarian Risottos – Aubergine and Mushroom + Spinach, Courgette and Mushroom

I absolutely love rice cooked in its many varied forms, paella, sushi, curries, fried rice, you name it. And risotto, of course! It is in fact a staple dish in my usual menu. I love its creaminess and particularly that it is possible to prepare it with virtually anything you have in your fridge and pantry (besides the rice and stock, which I always have in stock and some hard Italian cheeses I always keep in my freezer). It is also an excellent option to entertaining, being quite easy to scale up and prepare larger quantities. There are endless options to adapt it to the seasonal produce availability and to your guests taste: vegetarian, gourmet, etc., you just need to use your imagination and play with ingredients, following the basic preparation that remains basically the same. Besides, who doesn’t love a good risotto?

Today I’m sharing two recipes I cooked at home in two different occasions and that we enjoyed a lot. I thought of presenting them together in the same post to show you what I was talking about above: it’s the same procedure, just changing the variable ingredients. Easy and delicious!

Today, in addition to the “print friendly and pdf button” that you can find at the bottom of each post,  I’m “launching” a new improvement: the recipes are in a printable format, that make even easier to save or print them. I hope you like it!

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Tagine Series I – Tajine de Légumes (Vegetable Tagine) – A Vegan Feast from Morocco

Tagine is a clay cooking pot with a conical lid typical from Morocco that also give its name to the stew that is prepared on it.

I have wanted a tagine as long as I can remember. However, when I finally visited Morocco I was living sort of a nomad life and it wasn’t too practical to accumulate house-ware and furnitures, so I didn’t buy it although I had to restrain myself not to came back with carpets, lamps and kitchen-ware to furnish a full house.

But fate is capricious (a saying in Spanish) and last weekend when walking around a home store,  I saw one and decided to  buy  it this time! I’m not sure were I’m going to put it in my already full kitchen cabinets, but after trying the meal I prepared on it I can assure you is totally worth it! The outcome is absolutely different of the one you would get cooking the same recipe in a regular cooking pot (I know because I’ve tried it before).

I started by a vegetable tagine, but I will for sure explore many other options with my new star utensil! Just writing it is making me crave for another one… Let’s go to the recipe now:

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