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Homemade mushroom soup is a treat, and needs few ingredients to make it special. Choose
mushrooms. Soak them in hot water for ten minutes or so to reconstitute before using
using. Cook for a minute then stir in half the stock and some seasoning.
ingredients in the saucepan until smooth.
setting, and serve immediately with some chopped parsley sprinkled on top.
CARROT, LEMON AND TARRAGON SERVES 4
• 500g carrots
• 1 onion, chopped
• 1-2 tbsps olive oil
• Small bunch of
fresh tarragon
• 1.25 litres vegetable or
chicken stock (can be made
with bouillon powder or a
stock cube)
hint of fresh herbs. This is a great low calorie soup which is quickly blended until smooth with
the Dualit hand blender. Thyme, coriander or basil can be used instead of tarragon.
then cover and cook on a gentle heat for 5 minutes. Add two sprigs of tarragon, the stock
and salt and pepper to taste.
aved stock, and bring back to the boil. Add lemon juice to taste and check for salt and pepper
• 2 strips of lemon zest and
the juice of a lemon
• Salt & ground black pepper
• Half fat crème fraîche or
natural yogurt to serve
CREAMY BLACK OLIVE, ANCHOVY AND
TUNA PASTE SERVES 4
• 60g marinated pitted black
• Olives, packed in olive oil
• 30g tinned tuna sh
in Olive oil, drained
• 30g tinned anchovies
in Olive oil, drained
• A pinch dried thyme
• A few fresh almonds,
skinned and crushed
quality of the ingredients, the more delicious it becomes.
sides of the bowl down well. Add a little extra virgin olive oil if necessary. Whizz to a thick cream.
with a caper and a sprig of parsley.
on top and serve with the toast.
• Extra virgin olive oil to taste
toast or croûtes to serve
• For garnish: a few capers,
rinsed
DIPS AND PÂTÉS
SOUPS
ONION, POTATO & PARSLEY SERVES 4
• A good handful of parsley
• A large onion
• A large potato
• 30g butter
• 430ml light stock, made
from a cube or powder
• A bay leaf
• A pinch of mace (optional)
These simple and inexpensive ingredients make a great soup. Serve in colourful mugs or bowls.
to clean the chopper bowl. Cut the onion into chunks, and whizz in the chopper or using
your knife.
potato and onion, cover with the lid and cook to soften very gently for 7-10 minutes, stirring
from time to time to prevent browning.
lid slightly ajar. It is cooked when you can crush the vegetables easily with the back of a spoon.
• 140ml milk (optional)
• Salt and ground
white pepper
CREAM OF MUSHROOM SERVES 4
• 2 tbsp olive oil
• 25g butter
• 1 onion, roughly chopped
• 2 fat cloves garlic, crushed
• 250g chestnut mushrooms,
roughly chopped
• 15g dried porcini
mushrooms and ceps
• optional leaves from 2 sprigs
fresh thyme or ½ tsp dried
• 2 tbsp Amontillado sherry
or vermouth, optional
• 700ml vegetable or chicken
stock, can be made with
bouillon powder or a cube
• 300ml milk
• Squeeze of fresh lemon juice
• Salt and freshly ground black
pepper
• A little chopped fresh
parsley, optional, to serve
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