Sep

20

I don’t know about you but I often get a bit confused trying to sort out some recipes containing some odd British or American cooking terms or definitions. The chart below is an attempt to relate terms you might come across in some recipes. The chart certainly helps me and I hope it helps you too…

British Term ——– American Term
Aubergine Eggplant
Baking sheet Baking tray
Bicarbonate of soda Baking soda
Broad beans Fava beans
Cheese biscuits Crackers
Cornflour Cornstarch
Coriander Cilantro
Courgette Zucchini
Caster sugar Superfine sugar
Demerara sugar Turbinado sugar
Digestive biscuits Graham crackers
Double cream Heavy cream
Fish slice Pancake turner
Greaseproof paper Wax paper
Grill broiler
Hazelnuts Filberts
Icing sugar Confectioners’ sugar
Knock back Punch down
Mixed spice Apple pie spice
Plain flour All-purpose flour
Plain chocolate Semi-sweet chocolate
Polenta Fine cornmeal
Prawn Jumbo shrimp
Prove Last rising before bread is baked
Red pepper Red bell pepper
Saute pan Frying pan or skillet
Scones Biscuits
Scone cutter Plain biscuit cutter about
7.5 cm 13 in in diameter
Self-raising flour Use 4 oz (1 cup) cake flour plus
2 teaspoons baking powder
Single cream Light cream
Silicon paper Baking parchment
Spring onions Green onions/scallions
Stock broth
Strong flour Bread flour
Tap faucet
Tin pan
Unsalted butter Sweet butter
Wholemeal flour Wholewheat flour

Sep

12

When you want a healthy vegetable soup, this recipe might fit the bill. The soup is full of fresh vegetables (plus a few frozen peas) and fresh parsley. The soup is presented with toast 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 (and chick peas or red lentils, if using) 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 can add a 200g (7oz) can of drained chick peas or 50g (2oz) red lentils to the soup for added protein.


TheRecipeCorner Search

 

TheRecipeCorner Pages

Recipe Archives

Adverts

Don't Shop For it. Argos it For Healthy Skin, Hair & Nail try Evening Primrose Too much Cholesterol? Try Garlic Hi-Strenght NOW! Autumn Transition Special Offers Just-Eat.co.uk - Order food online ! Laithwaites - Specialists in great value wine.

TheRecipeCorner Friends