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Soups and Starters
Broccoli Soup 1 onion, chopped 1/2 litre vegetable stock 1 head broccoli 1/2 litre milk 1 tablespoon oil 1 large potato, peeled Trim the broccoli and divide into florets. Keep the stem and thinly slice. Gently fry the onion and potato in the oil for 5 mins and add the broccoli florets and stem. Add the vegetable stock and bring to the boil. Simmer gently for 10-15 mins until the potato and broccoli are cooked. Blitz in a food processer or liquidiser, or push through a sieve. Stir in the milk and reheat. Serve with crusty bread and a sprinkling of cheese on top.
Spicy Parsnip Soup 1 onion, chopped 1 litre vegetable stock 1/2 kg parsnips, chopped 1 teaspoon curry powder 1 tablespoon oil Gently fry the onion and parsnips in the oil for 5 mins. Add the curry powder and fry for another 2 mins. Stir in the stock and bring to the boil. Simmer for 20 mins until the parsnips are cooked. Blitz in a food processer or liquidiser. Reheat and serve with crusty bread.
Leek and Potato Soup 2 large leeks 1 tablespoon oil 4 large potatoes 1 litre vegetable stock 1 onion, chopped 1 teaspoon dried mixed herbs Clean the leeks under running water and chop or slice. Peel and chop the potatoes. Gently fry the vegetables in the oil for 5-10 mins. Add the stock and herbs and bring to the boil. Simmer for 20 mins until the vegetables are cooked. This soup can be served as it is or blended for a smooth soup. For vichyssoise soup, replace 1/2 the stock with milk, blitz until very smooth and serve cold.
Carrot and Coriander Soup 1 onion, chopped 1 litre vegetable stock 1/2 kg carrots, chopped 1 bunch fresh coriander leaves 1 tablespoon oil 1 teaspoon ground coriander Gently fry the onion and carrots in the oil for 5 mins. Add the ground coriander seed and fry for another 2 mins. Stir in the stock and bring to the boil. Simmer for 20 mins and blend or liquidise until smooth. Finely chop the coriander leaves and add to the soup. Serve with crusty bread.
Tomato Soup 8 large ripe tomatoes 1 tablespoon fresh basil 1 onion, chopped black pepper 1 tablespoon oil pinch sugar 1 litre vegetable stock 2 teaspoons worcester or soy sauce Gently fry the onion in the oil for 5 mins. Chop the tomatoes and add them to the pan with the stock, sugar, worcester sauce and a good sprinkling of black pepper. Bring to the boil and simmer for 15 mins. Push through a sieve to remove the tomato skins and seeds. Stir in the chopped basil leaves and reheat gently. Serve with crusty bread.
Butternut Squash Soup 1 butternut squash 1 teaspoon dried thyme 1 onion, chopped 1/2 teaspoon ground nutmeg 1 litre vegetable stock 1 tablespoon oil Cut the squash in half and remove the seeds. Peel and cut into chunks. Gently fry the squash and onion in the oil for 5-10 mins. Add the thyme, nutmeg and stock and bring to the boil. Simmer for 30 mins until the squash is tender. Blitz in a food processer or liquidiser, or push through a sieve. Serve with a spoonful of soured cream and a sprinkling of chopped chives on top.
Spiced Baked Corn on the Cob 1 corn cob per person 1 teaspoon cayenne pepper 50 g margarine 1/2 teaspoon dried mixed herbs Remove the green leaves and threads from the corn cobs. Mix the margarine with the cayenne pepper and herbs. Spread some of the spiced margarine over the cobs and wrap in foil. Bake in a hot oven or barbeque for 15 mins. Turn frequently if barbequeing. Any left over spiced margarine can be stored in the fridge.
Brie and Grape Crostini 1 french stick 250 g seedless grapes a little olive oil black pepper 250 g brie, sliced Cut the french stick into slices about 1cm thick. Brush on both sides with oil and bake in a hot oven until crisp- about 10 mins. Top each slice of bread with a slice of brie and a few halved grapes. Sprinkle with black pepper and bake for 5-10mins. Can also be served as a light meal with a mixed salad.
Side Dishes
Apple Glazed Carrots 1/2 kg carrots 25 g margarine 1 eating apple water 1 small onion, sliced Scrub or peel the carrots and cut lengthways into quarters, or eigths if large. Melt the margarine and gently fry the onions and carrots for 5 mins. Peel the apple and slice- do this at the last minute so that it doesn't go brown. Add the apple to the pan with 3-4 tablespoons water. Cover the pan and cook on a low heat for 10 mins, or until the carrots are cooked to your liking and covered in a buttery glaze. You may need to add a little more water.
Honey Roast Parsnips 1 large parsnip per person 1 teaspoon oil per person 1 teaspoon honey per person Peel the parsnips and cut into quarters or eigths lengthways. Toss the parsnips in the oil and place in a roasting tin or ovenproof dish. Drizzle over the honey. Bake in a hot oven for 30-40 mins until cooked through and golden brown. Turn them over half way through cooking. Coleslaw 1/2 white cabbage 1/2 cup low-fat mayonnaise 3 carrots 1/2 yoghurt 1 onion, finely chopped black pepper Wash the cabbage and shred as finely as possible. Peel the carrots and coarsely grate them. Mix everything together. This recipe can be varied by adding chopped pineapple, grated cheese, herbs, apple or anything else you fancy. You can make pink coleslaw by adding beetroot.
Rosemary Roast Potatoes and Tomatoes 1/2 kg potatoes 1 tablespoon fresh rosemary 1 punnet cherry tomatoes 2 tablespoons oil 2 cloves garlic, finely chopped Peel the potatoes and cut into large chunks. Toss in the oil and place in a roasting tin or ovenproof dish. The dish should be large enough to spread the potatoes out in one layer. Sprinke over the rosemary and garlic. Bake in a hot oven until cooked and golden brown, turning them over halfway through. 10 minutes before the potatoes are done, scatter over the cherry tomatoes. Serve straight from the cooking dish.
Baked Red Cabbage 1 red cabbage 4 tablespoons red wine vinegar 1 onion black pepper 2 eating apples Shred the cabbage as finely as possible. Thinly slice the onion and apples- you don't have to peel the apples, but you can if you want. Mix everything together in an ovenproof dish. Cover the dish and bake in a medium oven for 30 mins- check halfway through and add a little water if it looks dry.
Garlic Green Beans 1/2 kg green beans 1 tablespoon oil 2-4 cloves garlic 2 slices bread Top and tail the beans and cook in a little water until just cooked but still crunchy. Finely chop the garlic and make the bread into crumbs. Heat the oil in a frying pan and when really hot, add the breadcrumbs and garlic. Stir until crisp and brown. Drain the beans and place in a dish. Scatter over the garlic breadcrumbs and serve immediately. This dish can be reheated or kept warm in a low oven for 10-15 mins.
Bubble and Squeak 1/2 kg mixed potato and swede 25 g margarine 250 g green cabbage salt and pepper a little oil Peel the potato and swede and cut into chunks. Boil or steam until cooked. Shred the cabbage as finely as possible and add the pan for the last 2 mins of cooking time. Alternatively, you can use leftover vegetables. Mash everything together with the margarine, a pinch of salt and a good grinding of pepper. When cool enough to handle, shape into small cakes. Heat a little oil in a frying pan and cook the cakes until crisp and brown on both sides. Serve as a side dish or with a poached egg as a light meal.
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Simon McCabe, Anthony Armstrong and Hilary Bell can all be contacted at the following address:- The Food Chain (North East) C.I.C. |
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These recipes will be updated and added to on a regular basis.