Jun

19

Spinach Soup

June 19, 2009 | Leave a Comment

Looking for a liquid food of the gods, try this for size. The spinach soup is basically made by liquidising the boiled spinach leaves. Add a little cream and served hot with croutons at the beginning of your meal. Enjoy! Serves 4 or 5.

Ingredients:
450 g (1 lb) spinach leaves
900 ml (1½ pints) vegetable stock
15 ml (1 tbsp) lemon juice
salt and pepper.
few drops of Tabasco
450 ml (¾ pint) buttermilk
To Serve:
60 ml (4 tbsp) double cream
croutons (page 97)

Method:
Place the spinach, stock and lemon juice in a large saucepan.

Season with salt and pepper and bring to the boil, then reduce the heat and simmer for 10 minutes.

Allow to cool slightly, then puree in a blender or food processor until smooth.

Pass through a sieve and return to the pan.

Reheat gently with the Tabasco and buttermilk.

Serve hot with a little cream swirled in and accompanied by croutons.

Jun

14

Searching for a soup using lentils or carrots (or both!) then the basic recipe for this carrot and lentil soup is quite tasty. As an alternative, you might like to add 2 tsp of Cumin Seeds and a pinch of Chilli Flakes in the ingredients at stage one to give a bit different flavour. I generally leave them out for my version but you may like to try the soup with them. Serves 4.

Carrot and Lentil Soup
 
Ingredients:

600 g Carrots
140 g Split Red Lentils
1 litre hot Vegetable Stock
2 tbsp Olive Oil
125 ml Milk

To Serve:
Plain Yogurt
Bread Rolls

Method: 

Peel, wash and coarsely grate the carrots and put in a pan. Add the oil, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

Season to taste and finish with a dessert spoonfull  of yogurt.

Serving Suggestion: Serve with warmed bread rolls or wholemeal bread of choice.
 

Apr

10

Introduction to the site

April 10, 2009 | Comments Off

The site presents my approach to providing meals for my family including ideas for individual meals. My approach to providing home cooked, appetising, family meals. Ideas for main meals, puddings, desserts, cakes, baking recipes. The food is easy to make and my family enjoy eating it. I like to buy fresh fruit and vegetables from the green grocers and fresh meat from the butchers to make tastier meals. The equipment I use is quite basic as I like to get my hands into things! Below is a gallery of images from selected recipes:

Raisin and Bran Muffins
These muffins are a healthy treat with wheat bran and raisins. There is also a banana filling option that we like. The quantities below make 12 muffins. Muffins on Plate

Victoria Sandwich

Victoria Sandwich A light fluffy cake with jam filling. Add whisked cream to the filling for that extra special treat.

Fish Pie
This is my simple fish pie with coley or cod I used up some left over vegetables (peas, carrots and broccoli). Instead of leftovers you can add some frozen vegetables of your choice. Fish Pie on Plate

Rhubarb Crumble served with Custard
Rhubarb Crumble and Custard This fruit crumble is a nice and simple family dessert. Served hot or cold with hot custard or cream to round off a family meal.

Jacket Potatoes
Sometimes we have something quick and easy. That is what I am doing today. There are four of us for an evening meal today and I am doing jacket potatoes in the oven. This provides for some flxibility as everyone can have a favourite topping. Opened

Granary Bread:
Granary Bread This bread is relatively easy to make and has a lovely traditional granary consistency when cooked. I make two loaves and put one in the freezer for later. Halve the ingredients to make one loaf.

TheRecipeCorner Risotto
This is my version of a simple baked rice dish using good quality English Bacon and Cheddar Cheese. I do prefer to fry with olive oil as a healthy option. The dish should take no longer that 4 or 5 minutes from start to finish and provide a hot healthy meal on its own or can be served accompanied by vegetables (peas, sweetcorn, broccoli) or meat (sausages) for those with a larger appetite. Risotto Dish

TheRecipeCorner: - Appetising - Family Meal Recipes - Food - Cooked Meals - Menus - Healthy - Home Cooked Meals - Fresh Fruit- - Recipes - Family Meals - Meals - Fresh Vegetables - Appetising Food - TheRecipeCorner - My approach to providing home cooked, appetising, family meals. Ideas for main meals, puddings, desserts, cakes, baking recipes. The food is easy to make and my family enjoy eating it. I like to buy fresh fruit and vegetables from the green grocers and fresh meat from the butchers to make tastier meals. The equipment I use is quite basic as I like to get my hands into things!

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.

Jun

6

Search for a different soup to try. Beetroot is thought to assist blood circulation when served as a soup. In this recipe, it is combined with carrots and lemon juice to provide a refreshing, nourishing soup for healthy blood. Can be served cold topped with the yoghurt and lemon mixture.

Ingredients:

1 kg (2 lb 4oz) fresh, raw beetroot (pickled ones are not suitable)
2 large carrots, trimmed and peeled
1 clove garlic, peeled
1 medium white onion, peeled
5 tablespoons of extra-virgin olive oil
1.5 litres (55fl oz) vegetable stock 
Juice of 1 lemon
400 ml (14fl oz) yoghurt

Method: 

Grate the beetroot, carrots, onion, and garlic.

Heat the oil in a large saucepan.

Add the vegetables to the oil and sweat gently for ten minutes.

Add the stock to the pan and simmer, covered, for forty minutes.

Strain the liquid into a clean saucepan and bring back to a simmer.

Meanwhile, stir the lemon juice into the yoghurt and set aside.

When the soup is ready to serve, add a spoonful of the yoghurt and lemon mixture on top of each serving.

Alternatively Serving Suggestion:

Serve cold with the yoghurt and lemon mixture.

May

21

Searching for a soup with a difference then this watercress has a wonderful peppery flavour. The soup can be served hot or cold. Serve cold as a delicious summer soup. Serves five or six.

Ingredients: 

100g (3½ oz) unsalted butter

4 large spring onions, trimmed and finely sliced

1 large bunch of watercress - about 350g (12oz)

1 litre (35fl oz) vegetable stock

200ml (7fl oz) plain yoghurt

Bouquet garni:
3 sprigs each parsley, thyme, and rosemary, tied together with string.
Alternatively use a good quality commercial bouquet garni

Method:

In a large pan, melt the butter, then gently sweat the onions for three minutes.

Pull the leaves off any thick watercress stalks and discard the thicker stalks.

Add the watercress to the pan and stir briskly for one minute.

Add the stock and bouquet garni  and simmer for ten minutes, then remove the bouquet garni.

Liquidize until smooth and return to the pan.

Add the yoghurt and stir in thoroughly.

Serve hot with croutons.

Alternative Serving Suggestion:

Serve cold as a delicious summer soup.

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.
 

Apr

17

Dumplings

April 17, 2007 | Leave a Comment

Searching for the recipe for dumplings then this is it. You can put dumplings in a stew, use them as a dessert or put them in a soup. Use Suet Pastry and follow the methods below:

Serving Suggestions:

Dumplings with a stew - Add the dumplings to a stew about 20 minutes before it has finished cooking.

Dumplings as a dessert - Dumplings may be cooked in boiling water for 20 minutes then served as a dessert with jam, honey, golden syrup or your choice of dessert sauce.

Dumplings with soup - Try adding a pinch each of salt, pepper and mixed herbs when mixing the dry dumpling ingredients, then cook in boiling water for 20 minutes and serve with your choice of soup to make a quick hearty meal.

Ingredients:

125g (4 oz) Suet Pastry

Method: 

Divide the pastry into 8-12 pieces.

Flour your hands and roll each piece into a ball.

Add the dumplings to a stew about 20 minutes before it has finished cooking.

Mar

28

Searching for a tasty and substantial vegetable soup then this soup is equally delicious served hot or chilled. To serve chilled refrigerate for at least 2 hours or preferably overnight, before serving. Serves up to 6.

Ingredients: 

175 g (6 oz) French beans
1 Red Onion, peeled
2 Carrots
125 g (4 oz) Tomatoes
15 ml (1 tbsp) Olive Oil
1 Garlic Clove, crushed
5 ml (1 tsp) dried Oregano
15 ml (1 tbsp) Tomato Puree
1.4 litres (3 pints) Vegetable or Chicken Stock
1 Green Chilli
50 g (2 oz) dried Pasta Shapes
30 ml (2 tbsp) chopped Coriander
30 m1 (2 tbsp) chopped Parsley
Salt and Pepper
Coriander, to garnish

Method:

Halve the French beans. Thinly slice the onion and carrots.

Peel the tomatoes. To do this immerse them in boiling water for 10—15 seconds then cool slightly and peel away the skins.

Halve the tomatoes, de-seed and roughly chop.

Heat the oil in a saucepan. Add the onion, carrot, garlic and oregano and saute for 2—3 minutes.

Add the tomato puree, French beans, tomatoes and chicken stock to the pan and bring to the boil, cover and simmer gently for about 35 minutes or until the vegetables are just tender.

Meanwhile, halve, de-seed and finely chop the chilli (wearing rubber gloves to avoid skin irritation).

Stir the chilli into the soup with the pasta, coriander and parsley.

Simmer for 10—15 minutes or until the pasta is cooked.

Check the seasoning and garnish with coriander to serve.

Serving Suggestion: This soup is equally delicious served chilled. For this refrigerate for at least 2 hours or preferably overnight, before serving.


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