R E C I P E S
Soup Recipes November 2020
|
Amanda's soup |
Maggie:
Kate:
Broccoli and Stilton
Ingredients:
2tbsp oil
1 onion finely chopped
1 stick celery sliced
1 leek sliced
1 medium potato diced
1 knob of butter
1 litre chicken or veg sock
1 head of broccoli roughly chopped
140g Stilton or other blue cheese
crumbled.
Method
1. Heat oil in pan. Cook onions until
soft.
2. Add celery, leek, potato and butter. Stir
then cover and allow to sweat for 5 mins. Remove lid.
3. Pour in stock and add chunky bits of
broccoli stalk. Cook for 10-15 mins until veg is soft.
4. Add rest of broccoli and cook for 5 mins more.
Blitz with blender. Stir in Stilton and
season with black pepper then serve.
Freezes well.
--------------------------------------------------------------------------------------------------------------------------------------------
Amanda:
Roasted Red pepper and butternut soup
2 tbs olive oil
2 onions, chopped
2 garlic cloves, chopped
1 jar roasted red peppers (and liquid)
1 small butternut squash, 1cm dice
Fry onions in
oil till translucent, add squash & garlic. Cook 5 mins stirring then cover
with veg stock. Boil till tender then tip in whole jar peppers with liquid
.When warmed liquidise or use a stick blender and season. Thin with hot
water if needed.
Judith
EASY PEPPER AND TOMATO SOUP
5 or 6 peppers – any colour 1 chilli pepper
(or some dried chilli flakes) 2 medium red onions or 1 large white onion 1
large potato 2 tins chopped tomatoes (or large jar of passata) Squeeze of
tomato puree Butter or olive oil for use in softening the ingredients Chop the
peppers, onions and potato and cook until soft. Season as you feel necessary.
Add the tinned tomatoes, tomato puree and the stock and cook for a further half
an hour. Cool the soup and then liquidise. Sorry I can’t be more specific on
times but this is an off-the-cuff recipe which I frequently make and freeze.
------------------------------------------------------------------------------------------------------------------------------------------
Recipes from Harvest Forum 2018 (Brexit Bash)
Linda's Gratin de pommes et prunes aux amandes
1 kg apples and plums (apricots or pears can be used instead)
200 g ground almonds
150 g sugar
200 g butter or marg
2 eggs and 1 yolk (beaten)
Place fruit at base of ovenproof dish. Soften butter, add sugar, ground almonds and eggs to a soft consistency. Spread over fruit and bake on medium heat (180 fan) for approx 30 minutes.
Recipes from Harvest Forum 2017
Thelma's Pinwheels
Take equal quantities of soft cream cheese and crumbled feta cheese and add finely chopped spring onions and dried cranberries (snipped).
Mix ingredients together and spread on tortilla.
Roll up tightly, cover with cling film and place in fridge for about an hour.
Slice up when ready to serve.
Norma's Celeriac Remoulade
650 g celeriac
Juice of 1 lemon
For the dressing:
6 tbsp light mayonnaise
1 tbs Dijon mustard
Juice of half a lemon
Pinch of sugar
Salt and Freshly ground pepper
Put celeriac in bowl of 100 ml cold water, add lemon juice and toss well to prevent going brown.
To make dressing, mix all ingredients together and season with salt and pepper.
Drain celeriac, toss in dressing and leave to soften for 30 mins before serving.
...........................
Janella's dishes - please click on recipe to enlarge
Chilled salmon terrine
Blackcurrant Crumb Slices
.............................
Linda's Mediterranean Quinoia
Chop and sautee 2 onions, 3 peppers of different colours and 2 cloves of garlic in 2 tbs olive oil for 5 minutes.
Add 4 oz Quinoia and 3/4 litre vegetable stock, tbs tomato puree, 3 peeled tomatoes and Italian herbs.
Simmer for 20 minutes or until Quinoia is soft. Could add beans, chilli tuna/chicken.
Serves 4
----------------------------------------------------------------------------------------------------------------------
Margaret D’s Raspberry Souffle
8oz frozen raspberries
2 tablespoonfuls of sugar
Packet of raspberry jelly
Quarter pint of water
10floz double cream
6floz full cream milk
Decorate with raspberries, cream, chocolate, vermicelli or angelica.
- Tie a
band of foil around a 1½pt soufflé dish, standing 2” above dish
- Put
raspberries, sugar, jelly and water into a pan and heat until jelly has
dissolved. Cool.
- Put
cream and milk into a bowl and whip until softly stiff.
- Combine
raspberry mixture with cream mixture and blend well. Pour into
soufflé dish and allow to set.
- Remove
foil and decorate
*********
Maggie’s Gooseberry and Elderflower Jam:
Ingredients
Equipment needed: A large
heavy-based pan, preferably a preserving pan to maintain a rolling boil,
long-handled wooden spoon, slotted spoon for skimming. Pyrex jug for filling
jars, jam funnel, warm sterilised jam jars with screw-top lids, wax discs and
labels.
Method
- Place the gooseberries in a preserving pan
with 150ml (1/4 pint) water, then cook over a low heat until the
gooseberries are very soft. Meanwhile, place the sugar in a large roasting
tin and warm in the oven at 180°C (160°C fan) mark 4 for 10min.
- Add the lemon juice, elderflower cordial and
warmed sugar to the gooseberries, bring to the boil and simmer gently
until the sugar has dissolved. Increase the heat and bubble for 25-30min
or until the jam is set (see Cook's Tips). Cool, pot, then cover and label
the jars.
- COOK'S TIPS Setting agents Preserving sugar
produces less scum, dissolves easily and produces sparkling clear jellies
and jams. (Jam sugar is used for fruits with low pectin and acid level.)
Pectin makes jam set when fruit is heated with sugar. However, many summer
fruits are low in natural pectin, so if your jam is not setting, add extra
lemon juice - a good natural source of pectin. Alternatively, use an
artificial pectin.
- Setting point When jam reaches setting point,
it's ready to pot. There are two good ways of testing this stage: 1 Spoon
a little jam on to a chilled plate, then chill for 1-2min. If it crinkles
when you run your finger through it, setting point has been reached. 2 Use
a jam thermometer - when it reaches at least 110°C (230°F) the jam is at
setting point.
Potting tips: Before use,
wash jars in hot water, drain, then leave to dry in a warm oven. Boil the lids.
Alternatively, a fast wash in the dishwasher is ideal. Always pour hot jam into
warm jars. Always fill to the rim to allow for shrinkage on cooling. Cover with
waxed discs, waxed side down, and dampened Cellophane covers, dampened side up.
For longer-term storage, cover with screw-on lids too. For best results, store
jams in a cool dark place.
************
Graham’s Beetroot, Ginger and Raisin Cake
Ingredients:
4 oz butter
4 oz caster sugar
4 oz S R flour
5 oz cooked beetroot
1 tsp mixed spice
2 tsps ground ginger
2 beaten eggs
Method:
Cream butter and sugar
Mix flour, mixed spice and ginger, then add beaten egg (alternatively
add egg to butter/sugar mix).
Add raisins, mix well.
Add grated beetroot, mix well.
Place in 1lb loaf tin and bake Gas 4 for 1 hour.
Graham’s
Beetroot and Chocolate Muffins
Takes
15 mins to prepare, 30 mins to cook, makes 10/12
75
g cocoa powder/drinking chocolate
2
tsp baking powder
2
large eggs
1
tsp vanilla extract
180
g plain flour
250
g beetroot, cooked and peeled
200
ml sunflower oil
250
g caster sugar
Method: In large bowl, sift flour, cocoa powder &
baking powder, then mix in caster sugar and set aside. In a food processor puree the beetroot then
add eggs one at a time, then add oil and vanilla extract and blend until
smooth. Make well in centre of dry mix
and add beetroot mixture, lightly mix together then divide into 12 muffin
cases.
Bake
in preheated oven 180c/355f/gas 4 for 25 – 30 minutes or until firm to
touch. Cool on rack and dust with icing
sugar. If using smaller cases, amend
time accordingly.
Lime
Cake
8
oz plain flour
3
tsp baking powder
4
oz butter
2
oz light brown sugar
1
lime (zest and juice)
2
medium eggs
2
tbsp lime marmalade
3
tbsp milk
For
the topping: 1 tbsp melted marmalade, little lime juice, 2 tbsp icing sugar and
tsp zest
Method
Rub
butter into flour and sugar
Add
all other ingredients (saving a little juice and zest for topping)
Mix
well and bake in greased and lined 8” round tin at 160c/325f/gas 3
When
cool, brush top with melted marmalade, mix icing sugar with remaining lime
juice, drizzle over top and sprinkle with remaining zest.
Courgette Cake
250g soft dark brown sugar
3 eggs
250ml veg oil
375g S R flour
1 tsp mixed spice
375g (1 large) courgette, ends removed and coarsely
grated
250g mixed dried fruit
Zest & juice of 1 lemon
Topping
50g butter, softened
50g cream cheese
250g icing sugar, sieved
Finely grated zest and juice of half lemon
(Oven temp. Electric 160c
or fan 140c, or gas mark 4)
Method
1 Whisk
together the sugar and eggs until thick and creamy, gradually add oil whilst
continuing to whisk the mixture
2 Fold in
the sifted flour and spice.
3 Carefully
stir in grated courgette, fruit and zest and juice of lemon
4 Place the
mixture into a lined 20cm deep cake tin and bake for 1.3/4 - 2 hr until risen
and golden and crispy to the touch. Cool for 15 min. before removing from the
tin.
5 Topping - Mix all ingredients in a bowl without
beating, until combined.
6 Spread generously over top of cold cake.
Linda's Honey Cake
Melt the following in a saucepan and allow to cool.
5 oz marg, 4 oz brown sugar, 6 oz clear honey and 1 tblsp water.
Then add to eggs (beaten) plus 7 oz SR flour and pinch of salt.
Beat until smooth, spread mixture level and sprinkle with split almonds.
Bake at 180 fan for 30-35 mins or until firm.
Enjoy!
Norma’s
MUSHROOM PATE
3 oz Butter
2 Shallots or
onion – chopped
1 Clove Garlic –
crushed
8 oz Flat
Mushrooms – sliced
1 oz Fine
wholemeal breadcrumb
4 oz Cottage
Cheese
1 pinch Nutmeg
1 pinch Ground
Mace
Salt and Pepper
Melt 2 oz butter
and soften onion and garlic for 3 mins.
Add sliced mushrooms and cook with lid on for 15 mins. After 15 mins. Remove lid and boil liquid
away. Then add 1 oz butter, mix and cool.
Add rest of ingredients.
Chill for 1-2
hours. Trim with parsley and wedges of lemon.
Kate’s Carrot Cake
3 cups
unbleached all purpose flour
3 cups
granulated sugar
Tsp salt
Tbsp baking soda
Tbs ground cinnamon
1.5 cups corn
oil
4 large eggs,
lightly beaten
Tbs vanilla
extract
1.5 cups shelled
walnuts, chopped
1.5 cups
shredded coconut
1.5 cups pureed cooked
carrots
¾ cup drained
crushed pineapple
Frosting:
- 8 ounces cream cheese, at room temperature
- 6 tablespoons sweet butter, at room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Juice of ½ lemon (optional)
- For the cake: Preheat oven to 350°F. Grease two 9-inch layer cake
pans lined with wax paper.
- Sift dry ingredients into a bowl. Add oils, eggs and vanilla. Beat
well. Fold in walnuts, coconut, carrots and pineapple.
- Pour batter into prepared pans. Set on the middle rack of the oven
and bake for 30 to 35 minutes, until edges have pulled away from sides and
a cake tester inserted in centre comes out clean.
- Cool on a cake rack for 3 hours.
For the frosting:
1. Cream together cream cheese and butter in a mixing
bowl.
- Slowly sift in
confectioners’ sugar and continue beating until fully incorporated.
Mixture should be free of lumps.
- Stir in vanilla, and
lemon juice if you use it.
- Fill cake and frost
sides with cream-cheese frosting. Dust top with confectioners’ sugar
Janella’s 15 minute veggie goulash
1 onion finely
chopped
1 clove garlic
crushed
2 carrots diced
3 medium
courgettes diced
2 tbsp olive oil
1 tbs paprika
Pinch nutmeg
1 heaped tbsp
fresh chopped parsley
1 tbs tomato
puree
1 x 400g tin
tomatoes
8 oz cooked red kidney
beans or 400g tin, drained and washed
8 oz cooked white kidney beans or 400g tin, drained and washed
¼ pint tomato
juice or stock
Salt and pepper
Soured cream or
yoghurt to serve
Put onion,
garlic, carrots and courgettes in pan with the olive oil and sautee for 5 mins
until softened.
Stir in paprika,
nutmeg, parsley and tomato puree.
Add rest of
ingredients except cream/yoghurt and cook over low heat for 10 minutes.
Turn onto hot
serving dish and top with soured cream/yoghurt
(Could try other
beans such as haricots, soya beans or chickpeas)
No comments:
Post a Comment