Recipes

Chilli, bean & pepper soup

Chilli, bean & pepper soup

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat the oil in a large saucepan and fry the onion and garlic until soft but not coloured. Stir in the peppers and chillies and fry for a few minutes. Stir in the stock and tomato juice or passata, the tomato purée and paste, chilli sauce, kidney beans and coriander. Bring to the boil, cover the pan and simmer for 20 minutes.
  • Cool slightly, then purée in a blender or food processor until smooth. Alternatively, rub through a sieve. Return the soup to the pan and adjust the seasoning, adding a little extra chilli sauce if necessary. Bring to the boil and serve in individual bowls. Stir a little soured cream into each portion and serve with tortilla chips, extra soured cream and lime zest, if liked.

Notes & Wine Advice

For chilli, aubergine & pepper soup, heat 2 tablespoons sunflower oil in a saucepan, add 1 diced aubergine along with the onion and garlic, fry until the aubergine is very lightly browned then add the peppers and chillies. Add 600 ml (1 pint) stock then the tomato juice, tomato purée, paste and chilli sauce. Omit the red kidney beans and add a small bunch of basil instead. Simmer then purée as above and adjust the consistency if needed with a little extra stock
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Course; Soup

Cream of leek & pea soup

Cream of leek & pea soup

Couverts6
Deel op Facebook Print Recipe

Ingredients

To garnish

Instructions

  • Heat the oil in a saucepan, add the leeks, toss in the oil then cover and fry gently for 10 minutes, stirring occasionally, until softened but not coloured. Mix in the peas and cook briefly.
  • Pour the stock into the pan, add a little salt and pepper then bring to the boil. Cover and simmer gently for 10 minutes.
  • Ladle half the soup into a blender or food processor, add all the mint and blend until smooth. Pour the purée back into the saucepan. Mix the mascarpone with half of the lemon rind, reserving the rest for a garnish. Spoon half the mixture into the soup, then reheat, stirring until the mascarpone has melted. Taste and adjust the seasoning if needed. Ladle the soup into bowls, top with spoonfuls of the remaining mascarpone and a sprinkling of the remaining lemon rind. Garnish with mint leaves and lemon rind curls, if liked.

Notes & Wine Advice

For cream of leek, pea & watercress soup, use just 175 g  peas and add a roughly chopped bunch of watercress. Simmer in 600 ml  of stock then, instead of adding the mascarpone, stir in 150 ml (¼ pint) milk and 150 ml (¼ pint) double cream, drizzling a little extra cream over at the end and topping with some crispy grilled and chopped bacon to garnish.
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Course; Soup

Broccoli & almond soup

Broccoli & almond soup

Couverts6
Deel op Facebook Print Recipe

Ingredients

To garnish

Instructions

  • Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until just beginning to soften. Stir in the broccoli until coated in the butter then add the ground almonds, stock and a little salt and pepper.
  • Bring to the boil then cover and simmer for 10 minutes until the broccoli is just tender and still bright green. Leave to cool slightly, then purée in batches in a blender or food processor until finely speckled with green.
  • Pour the purée back into the saucepan and stir in the milk. Reheat then taste and adjust the seasoning if needed. Heat the 15 g (½ oz) butter in a frying pan, add the almonds and fry for a few minutes, stirring until golden. Ladle the soup into bowls, drizzle a spoonful of yogurt over each bowl, then sprinkle with almonds.

Notes & Wine Advice

For broccoli & Stilton soup, omit the ground almonds and cook as above, adding 125 g (4 oz) de-rinded and crumbled Stilton cheese when reheating the soup. Stir until melted, then ladle into bowls and sprinkle with a little extra cheese and some coarsely crushed black pepper.
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Course; Soup

Celeriac & apple soup

Celeriac & apple soup

Couverts6
Deel op Facebook Print Recipe

Ingredients

To garnish

  • 3 tablespoons finely diced dessert apple
  • paprika

Instructions

  • Melt the butter or margarine in a large saucepan and cook the celeriac and apples over a moderate heat for 5 minutes or until they have begun to soften.
  • Add the stock and cayenne pepper and bring to the boil. Reduce the heat, cover the pan and simmer for 15–20 minutes or until the celeriac and apples are very soft.
  • Purée the mixture in a blender or food processor until it is very smooth, transferring each batch to a clean saucepan. Alternatively, rub through a fine sieve. Reheat gently. Season to taste and serve in individual bowls, garnished with the finely diced apple and a dusting of paprika.

Notes & Wine Advice

For celeriac & roasted garlic soup, halve 2 garlic bulbs, put into a roasting tin, drizzle with 2 teaspoons olive oil then roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Heat the butter in a saucepan as above, add the celeriac and 1 chopped onion in place of the apples, fry gently for 5 minutes. Take the garlic out of the papery skins, add to the celeriac with 1 litre (1¾ pints) of vegetable stock, salt and cayenne pepper. Simmer as above. Purée, reheat with 150 ml (¼ pint) milk then serve swirled with a little double cream in each bowl.
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Course; Fruit / Soup

Broad bean & chorizo soup

Broad bean & chorizo soup

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat the oil in a large saucepan, add the onion, potatoes and chorizo and fry for 5 minutes, stirring regularly until just beginning to soften.
  • Stir in the tomatoes, broad beans and stock, season and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender.
  • Mash some of the potatoes roughly with a fork to thicken the soup slightly. Taste and adjust the seasoning if needed.
  • Toast the bread on both sides then rub one side with the halves of garlic and spread with the tapenade. Ladle the soup into bowls and top with the tapenade toasts and sprinkle with basil leaves to garnish.

Notes & Wine Advice

For homemade green olive tapenade, to serve on the toast, stone 250 g (8 oz) green olives then finely chop them in a food processor with a small bunch of fresh basil, 2 garlic cloves, 2 teaspoons drained capers, 4 tablespoons olive oil and 1 tablespoon white wine vinegar. This tapenade can also be served with crudités or tossed with pasta. Any remaining tapenade can be stored for up to two weeks in the refrigerator in a small jar with the surface covered with a little extra olive oil.
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Course; Meat / Pork / Soup

Black bean with soba noodles

Black bean with soba noodles

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cook the noodles in a saucepan of boiling water for about 5 minutes, or until just tender.
  • Meanwhile, heat the oil in a saucepan. Add the spring onions and garlic and sauté gently for 1 minute.
  • Add the red chilli, fresh ginger, black bean sauce and vegetable stock and bring to the boil. Stir in the pak choi or spring greens, soy sauce, caster sugar and peanuts; reduce the heat and simmer gently, uncovered, for 4 minutes.
  • Drain the noodles and pile into serving bowls. Ladle the soup over the noodles and serve immediately.

Notes & Wine Advice

For beef & black bean soup, reduce the amount of noodles to 125 g (4 oz) and cook as above. Meanwhile, fry the spring onion then add the red chilli, ginger, black bean sauce and stock. Bring to the boil then add the green vegetables, soy sauce and sugar. Cook for 2 minutes as above. Quickly trim the fat off a 250 g (8 oz) sirloin steak, cut into thin slices and add to the soup. Cook for 2 more minutes then ladle into noodle filled bowls.
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Course; Soup
Diets; Vegetarian

Tomato & balsamic vinegar soup

Tomato & balsamic vinegar soup

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cut the tomatoes in half, place them cut-side down in a foil-lined grill pan and drizzle with some oil. Grill for 4–5 minutes until the skins have split and blackened. Meanwhile, fry the onion, potato and garlic in the remaining oil for 5 minutes, stirring occasionally until softened and turning golden around the edges.
  • Peel and roughly chop the tomatoes and add to the onion and potato with the pan juices, then stir in the stock, tomato purée, sugar and vinegar. Add half the basil, season and bring to the boil. Cover and simmer for 15 minutes.
  • Purée half the soup in batches in a blender or food processor until smooth. Return to the saucepan with the rest of the soup and reheat. Season to taste, then ladle into bowls, garnish with the remaining basil leaves and serve with Parmesan twists.

Notes & Wine Advice

For Parmesan twists, to serve as an accompaniment, unroll one sheet of ready-rolled puff pastry from a 425 g (14 oz) defrosted pack of 2 sheets. Brush with a little beaten egg yolk then spread with 3 teaspoons tomato (or basil) pesto, a little pepper and 4 tablespoons of freshly grated Parmesan. Cover with the second unrolled pastry sheet. Brush the top with a little more egg yolk, then cut into strips about 1 cm (½ inch) wide. Twist each strip like a corkscrew, transfer to an oiled baking sheet and press the ends firmly on to the baking sheet to prevent them unravelling. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for about 10 minutes until golden brown. Serve warm.
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Course; Soup

Homemade Vegetable Stock

Homemade Vegetable Stock

A rich and flavorful homemade vegetable stock, perfect as a base for soups, stews, and sauces. Made with fresh vegetables and aromatic herbs.
Couverts1 litre
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Heat the olive oil in a large pot over medium heat.
  • Add the onions, leek tops, carrots, celery, and mushrooms.
  • Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.
  • Add the tomatoes, mixed herbs, crushed black peppercorns, and salt.
  • Pour in the cold water and bring to a gentle boil.
  • Reduce the heat and let simmer uncovered for about 60 minutes.
  • Strain the stock through a fine sieve or cheesecloth into a clean container.
  • Discard the vegetables and let the stock cool before storing.

Notes & Wine Advice

Serving Tip:
Use as a base for soups, risottos, and stews, or freeze in portions for later use.

Nutrition values

Calories: 40 kcal | koolhydraten: 9 g | Eiwitten: 1 g | Vet: 1 g | Suiker: 5 g
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Course; Basic recipe / Soup / Stock / Vegetables
Diets; Vegan / Vegetarian

Fish stock

Fish stock

Couverts1 litre
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Put the fish trimmings in a large sieve, rinse with cold water, drain and then put them into a large saucepan with all the remaining ingredients.
  • Bring slowly to the boil. Skim off any scum with a slotted spoon. Cover and simmer for 30 minutes.
  • Strain the stock through a fine sieve, return it to the saucepan and then simmer it, uncovered, for about 15 minutes until reduced by half. Cool then chill in the refrigerator for up to 3 days.
  • If you are adding fish heads, don’t cook them for longer than 30 minutes before straining, or they will begin to add a bitter taste.
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Course; Fish / Soup / Stock

Beef stock

Beef stock

Couverts1 litre
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Put the bones and bacon into a large saucepan and heat gently for 10 minutes until the marrow begins to run from the centre of the bones. Turn the bones occasionally.
  • Add the vegetables and fry for 10 more minutes, stirring the vegetables and turning the bones until browned.
  • Add the herbs, salt and peppercorns then pour in the water and bring slowly to the boil. Skim off any scum with a slotted spoon, then reduce the heat, half cover with a lid and simmer gently for 4–5 hours until the liquid has reduced by half.
  • Strain through a large sieve into a jug. Cool then chill in the refrigerator overnight. Skim off any fat and store in the refrigerator for up to 3 days.
  • If you’re not in the habit of roasting large beef joints on the bone, you can obtain the beef bones from your local butcher; he may even give them to you for free. Use the bones raw when preparing your stock. Lamb stock can be made in the same way from cooked or uncooked lamb bones.
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Course; Beef / Meat / Soup / Stock