I got this recipe from the paper, the electronic version is here.
I only licked the spoon when I was spooning it into pots for the rest of the week, but it tasted delicious. Grated ginger, chopped rhubarb and sugar - very easy to make, and utterly delicious!
Monday, 21 May 2007
Sunday, 20 May 2007
Carrot and Ginger Soup
2tbsp olive oil
2 onions, chopped
3 garlic cloves, crushed
2 - 3 cm freshly grated root ginger
450g carrots, sliced
1 litre vegetable stock
2 tbsp lemon juice
pepper
Heat the oil over a low heat, add the onion, garlic and ginger and cook for 5 - 6 minutes. Add the carrot and stock, bring to the boil then reduce heat and simmer for 20 minutes. Blend with the lemon juice, season and serve.
serves 4
2 onions, chopped
3 garlic cloves, crushed
2 - 3 cm freshly grated root ginger
450g carrots, sliced
1 litre vegetable stock
2 tbsp lemon juice
pepper
Heat the oil over a low heat, add the onion, garlic and ginger and cook for 5 - 6 minutes. Add the carrot and stock, bring to the boil then reduce heat and simmer for 20 minutes. Blend with the lemon juice, season and serve.
serves 4
Saturday, 19 May 2007
Cabbage and Kohlrabi Gratin
I didn't have enough cabbage to make this, so I decided to make up the veg by chucking some kohlrabi in, as I didn't have any other ideas of what to do with it anyway. It turned out pretty well, and that's another veg on the list of things I've tried.
(In a day for new things, I bought a whole pineapple for the first time ever. I've got myself eating it out of cans, and in pre-chopped packs, but it was the first time I've ever attempted to tackle one. Let's just say, I'll be buying another. Wow)
At the moment I'm experimenting with recipes for rhubarb compote. I remember eating rhubarb at my grandparents house, just dipped into sugar, and the first compote recipe I tried wasn't much more sophisticated than that. Lovely, but with far too much sugar for my liking. I've got another batch of rhubarb and a different recipe to try tomorrow though, so I'll report back.
(In a day for new things, I bought a whole pineapple for the first time ever. I've got myself eating it out of cans, and in pre-chopped packs, but it was the first time I've ever attempted to tackle one. Let's just say, I'll be buying another. Wow)
At the moment I'm experimenting with recipes for rhubarb compote. I remember eating rhubarb at my grandparents house, just dipped into sugar, and the first compote recipe I tried wasn't much more sophisticated than that. Lovely, but with far too much sugar for my liking. I've got another batch of rhubarb and a different recipe to try tomorrow though, so I'll report back.
Spring Greens Soup
250g savoy cabbage, roughly chopped
runner beans (however much they gave me...), chopped
50g butter
150g peeled potatoes, dived
1 onion, chopped
2 pints vegetable stock
Melt the butter. Add the potatoes and coat. Sprinkle with pepper. Cover with a lid and allow to sweat over agentle heat for about 10 minutes. Remove the lid, add the stock and simmer for 10 minutes. Add cabbage and beans and cook for 5 minutes. Blend, season and serve.
Serves 4
runner beans (however much they gave me...), chopped
50g butter
150g peeled potatoes, dived
1 onion, chopped
2 pints vegetable stock
Melt the butter. Add the potatoes and coat. Sprinkle with pepper. Cover with a lid and allow to sweat over agentle heat for about 10 minutes. Remove the lid, add the stock and simmer for 10 minutes. Add cabbage and beans and cook for 5 minutes. Blend, season and serve.
Serves 4
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