Ingredients

• 4 sweet potatoes
• 1 cup carrot, 1 large
• 1 tsp thyme
• 1 tsp parsley
• 6 cups 1.5l, stock
• 1 onion

Mushroom Soup

1. Pre-soak 25g porcini mushrooms in a bowl of 250ml boiling water for 25 minutes.
2. Heat 2 tablespoons of oil in the pressure cooker and add 2 diced carrots and 450g mushrooms and fry on a medium heat for around 5 minutes.
3. Drain and finely chop the porcini mushrooms (keeping the liquid), before frying in the pressure cooker for 5 minutes with the fresh mushrooms.
4. Add 2 pints of vegetable stock, 5 tablespoons dry sherry, 2 tablespoons tomato puree, 100g pearl barley and the porcini soaking liquid and simmer for 30 minutes.

Ingredients

[table caption=”French Onion Soup” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,2,Garlic
2,2,Onions
3,1L,Stock
4,1 tbsl,Brown Sugar
5,glug,Wine Vinegar( White or Red)
6,1 tbl,Flour
7,1 tsp,Honey
[/table]

Method

1. Heat a large frying pan or sauté pan until hot, add two tablespoons of olive oil, the onions, thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally so it doesn’t catch on the bottom.
2. Add the garlic and cook for a minute, then add the white wine and cook until the volume of liquid has reduced by half. Stir in the flour and cook for two minutes.
3. Add the brandy and sherry, then pour in the stock and bring to the boil. Reduce the heat slightly and cook gently for about 10-15 minutes.
4. While the soup simmers, heat a griddle until hot. Drizzle the remaining tablespoon of olive oil over the bread and toast on one side. Set aside.
5. Check the seasoning of the soup, adding plenty of salt, a little black pepper, and more sugar or alcohol if necessary to suit your own taste.
6. Preheat the grill to high.
7. Ladle the soup into bowls and top with the toasted bread. Add the cheese on top of the bread and grill until bubbling and golden-brown.

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Ingredients

[table caption=”Ingredients” width=”500″ colwidth=”20|100″ colalign=”left|left”]
Qty,Desc
25g (1oz), dried mushrooms
275ml (9½fl oz), boiling water
50g (1¾oz) ,butter
110g (4oz), dark-gilled mushrooms roughly chopped
2 medium, carrots chopped
2 ,celery stalks chopped
1 medium, onion chopped
1, leek washed and chopped
2 ,bay leaves
1½ teaspoons ,chopped fresh thyme
2 ,cloves garlic crushed
2ltr (3½pt), vegetable stock
some, flour to thicken
[/table]

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Method

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Put the dried mushrooms in a jug with 275ml boiling water and leave them to soak for 10 minutes

Melt the butter,

Saute all the prepared vegetables, herbs and garlic, stir well over a gentle heat until everything is glistening with a coating of butter NOT MUSHROOMS.

Pour in the dried mushrooms and their soaking water, followed by 2ltr (3½pt) of hot stock.

Bring up to a gentle simmer and, keeping the heat low, let the soup barely simmer for 1 hour.

After that, place a colander over a large bowl and strain the soup into it.

Remove the bay leaves, and purée the vegetables with a little bit of the stock in a liquidizer , then return this to the rest of the stock and whisk to a smooth consistency.

Add flour and hard boil to reduce.

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Some butter and oil for saute

200g Onion – cut small

1 clove garlic – fine chopped

1 1/2 cup sweet corn

1  tin toms or 500g fresh toms

1 1/2 L  ( 750 ml ) Chicken / Veg  Stock

1/2 L ( 250 ml )Milk

2 red chilli  – Use flame or toast / grill  to darken and soften skin.

Parmesan Cheese  – cut into small cubes and add to the bowl for serving.

Method

Sauté onion, corn, garlic for about 5 mins ( lid on )

Add tomatoes ( small pieces ) and simmer 10 mins

Add stock and milk

After flaming / grilling the chillies, remove the skin cut into think strips add to mixture

Salt and Pepper to taste

Simmer 10 – 20  mins

Serve and add the cheese bits.

Serves 2

• 1 tbsp vegetable oil
• 100g boneless, skinless Chicken breast
• 1 clove Garlic, finely chopped
• 1 cm piece Ginger, finely chopped
• 1 tbsp cornflour
• 600ml hot chicken stock
• 100g Sweetcorn
• 1 Egg
• 1 tbsp fresh lemon juice
• shredded Spring onions, shredded, to garnish
• dark Soy sauce
• toasted Sesame seeds, to garnish

Method

Serves 2

This creamy sweetcorn soup is perfect for a weekend lunch, serve with slices of cheese on toast to make it more filling.

Ingredients

Method

split leeks along middle and slice

melt butter in pan

add spuds onion and leeks

stir them around to cover with the butter

cover and cook gentle for 15 mins

Add stock and milk

simmer ( covered )  for 20 mins

 

 

Borsch

4 beetroot grated

100g White Cabbage ( shredded / cut very slim )

8 Small Potato / 4 Med  cubed

1 Medium Carrot grated

4 Medium Tomato

1 Medium Onion  cut small

800g Pork cubed

8 Sprigs Fresh Dill

3 Tbl Spn Olive Oil

1 tsp Vinegar

Sour Cream for serving

Fine chop onion, dill.

Heat 3 L water in big pan – add dill onion and meat.

Cook gently

30 mins after begin cooking meat.

Grate – Beets, Carrots. Fine chop toms.

Melt some butter in a pan, add Beets, Toms, vinegar cover with lid. Simmer gently 1 Hour.

Stir occasionally, if dry add some liquid from broth.

After total time 1:15 or 45 mins after the previous step.

In frying pan, melt 1 tbl butter, add carrots, potatoes, cabbage and little garlic. Cover and sauté for 15 mins, stirring occasionally.

After broth has cooked for 1:30 remove floating fat. Add the cabbage , potato , carrots and garlic mixture. Stir well cook for 15 mins. Then add the beet mixture and cook for medium for 10 mins.

Reduce to gentle simmer until flavors have blended , meat is tender and everything is ready to eat.

Ingredients

• 6 boneless chicken breasts, skin on
• 3tbsp olive oil
• 75g butter
• 2 onions, sliced
• 4tbsp plain flour
• 2tbsp grain mustard
• 2 dessert apples, peeled and sliced into batons
• 110g button mushrooms, sliced
• 250ml chicken stock
• 300ml cider
• 250ml double cream
• 1tbsp finely chopped sage leaves
• 300g Cheddar cheese, grated

Method

1. Preheat the oven to 200°C or gas 6. Season the chicken breasts with salt and black pepper.
2. Heat a large saute pan and add 2tbsp of the oil and 50g of the butter.
3. Fry the chicken breasts in batches for 1-2 mins on each side until golden. Put them into a deep-sided oven tray and roast for 25 mins until the chicken is cooked through.
4. Add the remaining butter and oil to the pan and cook the onions for 4-5 mins until softened but not coloured. Add the flour and mustard to the pan and cook for another 2 mins. Add the apples and button mushrooms and cook for 1 min. Pour in the chicken stock and bring to the boil, then pour in the cider. Bring back to the boil and cook for 5 mins. Add the cream and sage, cook for another 5 mins, then season with salt and black pepper.
5. Take the chicken out of the oven and pour the sauce into the dish to cover the chicken completely. Preheat the grill to high. Sprinkle the cheese over the chicken and place under the grill for 5 mins until the cheese is melted, golden and bubbling. Serve with jacket potatoes topped with a knob of butter.