Welcome To The Recipes Section
Here our Customers and other Friends can kindly share there favourite recipes.
If you have a great recipe that we should know about please share it with us.
Hot or Cold Celeriac Soup
Celeriac Soup
1oz butter, 14oz Celeriac, 4 1/2 oz potatoes, 1 garlic clove crushed, 1 onion, 1 pint vegetable stock (home made is best), 1 tbsp fresh lemon juice, 1/2 pint milk, salt and pepper.
Melt butter, cook celeriac, potatoes and garlic gently for 5 mins. Add stock and lemon juice, bring to boil and cook until veg's are tender. Cool a little, puree and add milk. Season. Covent Garden Soup book say this can be served cold or hot. Brrrrrr, cold soup in this weather, no thanks! |
2 Simple Pak Choi Recipes
STIR-FRIED GARLIC PAK CHOI Serves 4 Method : 1. Heat wok over a high heat and add the groundnut oil. Add the garlic and pak choi and stir-fry for 2-3 minutes until softened and wilted. Season with salt and serve immediately.
Serves 4
1. Place the pak choi on a heatproof plate and put into a bamboo
steamer. Place the steamer over a pan of boiling water (making sure the
water does not touch the base of the steamer) and steam on a high heat for
2-3 minutes. From Roy 16/02/10 |
Baked Apple Meringues
Baked apple meringues Ingredients:
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Carrot, Lentil and Coriander soup
This is a very tasty yet easy to make recipe that I
have adapted from my Gran. The real beauty of it is that you can easily
adapt it to suit the amount of veg you have in your cupboard or use other
herbs than coriander and it always tastes great. It also gets better after
the first day of making (I tend to make it at the weekend and then have it
for lunch each day). Ingredients: 800g Organic carrots 3-4 Medium organic onions 4-6 Garlic cloves 3 Tins of tomatoes 250g Red lentils 2 x Bay leaves 1 x Bunch Coriander washed (about a good handful) 2 x Tablespoons of olive oil Salt and Pepper Method: Peel then roughly chop the carrots, onions and garlic. Place a large pan on a low/medium heat and add the oil. Add all the chopped vegetables and mix together with a wooden spoon. Cook for 10-15 minutes with the pan lid slightly askew and occasionally stir, until the onions are soft and translucent. Meanwhile, cook the red lentils according to instructions (I flash boil mine for 10 mins and starting to go soft). Add to the vegetable pan the tins of tomatoes, the part cooked lentils and bay leaves. Remove the leaves from the stalks of coriander and set aside. Finely chop the coriander stalks and add to the pan with a can of water from one of the empty tins of tomatoes. Stir the pan, bring to the boil then reduce the heat and simmer for 45 minutes. The carrots and lentils should be lovely and soft now and ready to be liquidised along with the coriander leaves. Blend until thick and smooth and add salt and pepper to taste. Best served with a large chunk of fresh brown bread or rolls. Enjoy! From Dan Nimmo 01/0210 |
Thanks very much for this lovely sounding recipe Dan!
Spiced Parsnips
The recipe for spicy parsnip soup reminded me of this
method of cooking parsnips. A delicious change from roast parsnips. Serves: 4 Preparation time: 5 Minutes Cooking time: 30-40 Minutes Ingredients: 750g small fresh parsnips, peeled 50g butter or oil 3 tablespoons of brown sugar 1 teaspoon of ground cinnamon 1 teaspoon of grated lemon zest Method: 1. Preheat the oven to 220°C, or gasmark 7. Boil the parsnips in water for 10 minutes then drain and add them to the melted butter or oil. 2. Mix together the brown sugar, cinnamon and grated lemon zest. 3. Roll the buttered parsnips in the sugar mixture and bake in the oven for 20 - 30 minutes or until golden brown. From Erica 31/01/10 |
Spicy Parsnip Soup
Spicy parsnip soup This tasty root veg provides a hearty-warming wintry soup. Serves: 6 Preparation time: 15 Minutes Cooking time: 50 Minutes Ingredients: 2 tablespoons olive oil ½ tablespoon gluten free curry paste 175g leeks, sliced 300g parsnips, thinly sliced 175g cooking apples; peeled, cored and chopped roughly 2 tablespoons fresh coriander, chopped finely 1 litre gluten free vegetable stock 100ml milk 100ml white wine 2 eating apples, peeled, cored and chopped finely (skins on) salt and freshly ground black pepper
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Pumpkin Soup
Pumpkin soup This is a traditionally British, autumnal, rich & warming soup. Serves: 4 Preparation time: 20 Minutes Cooking time: 20 Minutes Ingredients: 675g pumpkin 100g butter 1 bay leaf 150ml milk 150ml carton of single cream freshly ground black pepper Method 1. Cut the pumpkin flesh into small cubes. 2. Heat the butter in a pan & toss the cubes in it with the bay leaf & seasoning; cook gently until they are pulpy. 3. Liquidise with the milk. 4. Add the cream, heat through, season to taste & serve with croutons of fried bread From John 30/01/10 |
Sweetcorn and Chilly Soup
Serves 6-8Ingredients
Method: How to make sweetcorn and chilli soup1. Sweat all the vegetables in a knob of butter and splash of oil until the onions are translucent. 2. Add the sweet corn and vegetable stock and bring to a boil. 3. Puree soup in a blender. 4. Sieve soup to remove bits of corn skin, add cream and serve. From Elizabeth 29/01/10 |
Immune Boosting Elixir
I have recently seen a recipe for an
Immune Boosting Elixir. You grate 1 teaspoon of fresh organic ginger, pour on half a cup of hot water, stir in the juice of half an organic lemon and 1 teaspoon of organic honey. Yum yum. Sounds a treat even if your immune system doesnt need a boost. - From Mary Mitchell 29/01/10 |
Thank you very much for this Mary, sounds great and I think we can all do with a boost.
Tiger Prawn Curry
Ingredients
Method: How to make tiger prawn curry1. Make the curry paste. Put the ingredients into a food processor with 1 tablespoon of water and blend until smooth. Transfer to a bowl and set aside. 2. Heat the oil in a frying pan over a medium heat, add the mustard seeds and cover the pan with a lid. As soon as they begin to pop, uncover and add the prepared curry paste. Fry for 4-5 minutes until it seems to be splitting from the oil, then add 250ml hot water and simmer for a further 3 minutes. 3. Stir in the tomatoes and cook for 5 minutes, stirring, until they have broken down in the sauce. Add the prawns and coconut cream and simmer gently for 3-4 minutes, until the prawns are just firm and pink. Season to taste. Stir in the coriander and serve immediately with naan bread or pooris. From Roy 29/01/10 |
Lamb Curry with Basmati Rice
Ingredients
Method From Roy 29/01/10 |