Vegetarian
Fresh and ground coriander really adds to this flavoursome and healthy soup which served with cheese and bread can really warm you up on a Winters day.
INGREDIENTS:
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litres/2 pints vegetable stock
PREPARATION:
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Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
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Stir in the ground coriander and season well. Cook for 1 minute.
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Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
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Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.
How about trying a refreshing, non-alcoholic, cool beveridge on a warm summer day, the perfect alternative to cocktails!
INGREDIENTS
large handful fresh mint, leaves picked6 lemons, juice and zest of 3
3 tbsp sugar cane syrup
sparkling mineral water, to top up
PREPARATION
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Place the mint leaves into a tea towel and bruise with a rolling pin.
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Add the mint to a pitcher, with the lemon juice and zest and sugar cane syrup.
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Top up with sparkling water. Mix the cocktail well and add more sugar cane syrup, to taste.
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Chill in the fridge.
This is the perfect little recipe for some sautéed potatoes to compliment a nice meal but if you are making them ahead of time, keep warm in the oven at a low temperature and add a dash of lemon prior to serving.
INGREDIENTS:
knob of butter
200g/7oz new potatoes, halved lengthways
2 sprigs fresh rosemary
2 garlic cloves, peeled, crushed
1 lemon, juice only
sea salt and freshly ground black pepper
PREPARATION:
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Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes.
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Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through.
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Squeeze over the lemon juice and season with sea salt and freshly ground black pepper.