Apr

25

Fruit Ideas

April 25, 2007 | Leave a Comment

If you are searching for ideas on using fruit in your recipes, then TheRecipeCorner glossary page on Fruit may help. The Page is currently under further development, however, here are a few ideas we have been working on:

Common fruits in everyday use are: Apple, Banana, Blackberry, Blueberry, Cherry, Date, Grape, Grapefruit, Lemon, Lime, Melon, Orange, Peach, Pear, Pineapple, Plum, Raisin, Raspberry, Stawberry, Sultana. In time we expect to use many varieties of fruit in therecipecorner recipes. Many fruits are used in Desserts and many are used in Sauces, Dinner and lunch recipes.

Very many recipes use dried fruit such as currents, raisins, dates, apricots, prunes etc. in the light fruit cake below, but what a pleasure to include fresh fruit in a recipe as in the Rhubarb Crumble!

Fresh fruit, for example an apple, orange or banana, can also be a dessert on its own.

Fruit Recipes Ideas:

Rhubarb Crumble

 Rhubarb Crumble and Custard

Light Fruit Cake

 Light Fruit Cake

Fresh Fruit Ideas:

Fresh Apples

 Apples

Fresh Oranges

 Oranges

Fresh Bananas

 Bananas

Apr

25

When you want a healthy vegetable soup, this recipe might fit the bill. It is full of freshly prepared vegetables (plus a few frozen peas) and fresh parsley, and is set off with toasts spread with a little mustard for that extra kick. The soup makes a very interesting contribution to any meal. Serves 4.

Ingredients
1 onion, roughly chopped
450g (1lb) potatoes, cubed
2 large carrots, chopped
2 large parsnips, chopped
2 celery sticks, sliced
1.2 litres (2 pints) vegetable stock
1 small wholemeal baguette
2 tbsp whole grain mustard
100g (4oz) frozen peas
2 tbsp chopped fresh parsley
Seasoning to taste

Method

Place the onion, potatoes, carrots, parsnips and celery in a large pan and pour in the stock, bring to the boil, cover and simmer for 20 minutes until the vegetables are tender.

Meanwhile cut the baguette into slices and arrange on the grill pan and toast until golden brown on one side, then turn over and lightly toast the other side. Spread with a thin layer of the mustard and set aside.

Stir the frozen peas into the pan of vegetables and season to taste.

Simmer for a further 3-4 minutes until the peas are tender.

Remove the pan from the heat and ladle half of the soup into a food processor or liquidiser and whizz until blended.

Return blended mixture to the soup in the pan, add parsley, stir and heat through.

Pour into four warmed bowls and top with the mustard toasts.

Serving Suggestion

You could add a 200g (7oz) can of drained chick peas or 50g (2oz) red lentils to the soup for added protein.
 


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