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Mushroom Soup |
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• 2
oz butter
• 2 Medium chopped onions
• 1 lb Chopped mushrooms
• 3 pts vegetable stock
• 0.25 pint single cream (optional)
• Salt & freshly ground pepper to taste
Method
Soften the onion in a large saucepan using butter, add
the mushrooms and fry quickly stirring until softened,
add stock and bring back to boil then simmer for 10
minutes. Puree and stir in cream. Garnish with strips of
mushroom & parsley
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Curried Pea and Lettuce Soup
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• 3
oz butter
• 2 Medium chopped onions
• 2 Cloves of garlic
• 3.5 pts vegetable stock or made with 4 OXO cubes
• 2 Large lettuce
• 0.5 lb Bag of frozen peas
• 4 Teaspoons of curry powder
• Salt & freshly ground pepper to taste
• 3 Potatoes for thickening (if required)
Method
Fry the onion in a large saucepan using butter, add the
garlic/curry powder stirring until softened, add lettuce
and peas stir over heat until lettuce is wilted, add
stock and bring back to boil then simmer for 15 minutes.
Blend until smooth
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Carrot and Coriander Soup |
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• 2
oz butter
• 2 Medium chopped onions
• 2 Cloves of garlic
• 2 pts vegetable stock or made with 4 OXO cubes
• 2 lb Peeled & chopped carrots
• 0.5 lb Coarsely grated carrots
• 2 Tablespoons of tomato puree
• Dash medium Peri - Peri sauce
• 0.5 Pint Yoghurt (Garnish)
• 2 Tablespoons of fresh chopped coriander
• 2 Tablespoons of fresh chopped coriander (Garnish)
• Salt & freshly ground pepper to taste
Method
Fry the onion with the garlic in a large saucepan using
butter until softened, add carrots stir over heat
without browning, add stock, sauce /puree and bring back
to boil then simmer until vegetables are tender. Blend,
after slightly cooled, until smooth then return soup to
a clean saucepan reheat and stir in grated carrots,
coriander serve with garnish with the 2 further
tablespoons of coriander and yoghurt.
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Russian Vegetable Soup
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• 4
oz butter
• 2 Medium chopped onions
• 1 lb Potatoes peeled & sliced
• 0.5 lb Parsnips
• 3 pts vegetable stock or made with 4 OXO cubes
• 4 oz Peeled & chopped carrots
• 4 oz Cabbage finely chopped
• 2 Tablespoons of chopped fresh flat leaf parsley
• 1 Teaspoon of mixed dry herbs
• 1 Leek cut into 2 inch thin strips (Garnish)
• Salt & freshly ground pepper to taste
Method
Fry the onion in a large saucepan using butter, add the
vegetables stir over gentle heat for 10 minutes without
browning, add stock parsley and herbs and bring back to
boil then simmer until vegetables are tender (30
minutes). Blend, after slightly cooled, until smooth
reheat and garnish with leek strips that have been fried
crisply in butter.
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Lentil & Lemon Soup
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• 2
Teaspoons of olive oil
• 2 Medium chopped onions
• 10 oz Lentils
• 2 Tins of chopped tomatoes
• 3.5 pts vegetable stock or made with 4 OXO cubes
• 2 Teaspoons of tomato puree
• 2 Cloves of crushed garlic
• 2 Tablespoons of chopped fresh thyme
• Juice of one lemon or to taste
• Salt & freshly ground pepper to taste
Method
Fry the onion in a large saucepan using oil, add the
garlic stir over gentle heat for 10 minutes without
browning, add lentils and stir to coat with oil, add the
stock tomato puree and large proportion of thyme & bring
back to boil then simmer for 15/20 minutes. Blend, after
slightly cooled, until smooth reheat and add rest of the
thyme and lemon juice a little at a time to taste.
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Curried Lentil and Vegetable Soup
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• 2
Teaspoons of olive oil
• 6 Teaspoons hot curry powder
• 2 Medium chopped onions
• 2 Carrots chopped
• 2 Celery sticks chopped
• 2 small courgettes chopped
• 1/2 Broccoli chopped
• 10 oz Lentils
• 2 Tins of chopped tomatoes
• 3.5 pts vegetable stock or made with 4 OXO cubes
• 2 Tablespoons of tomato puree
• Salt & freshly ground pepper to taste
Method
Fry the onion in a large saucepan using oil, add the
curry powder stir over gentle for 2 minutes without
browning, add lentils and stir to coat with oil, add the
stock tomato puree and bring back to boil then simmer
for 15 minutes. Add vegetables and season to taste,
cover and simmer for a further 15 minutes or until
vegetables are tender. Croutons to garnish
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Tomato,
Mint & Orange Soup
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4tbs olive oil
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2 Onions peeled & chopped
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4 Carrots
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2 Tins toms
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Veg stock
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4 tbsp tomato chutney
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Grated zest of 1 orange & Juice
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6 large mint leaves
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Salt pepper
Method
Heat oil in pan, add
the onions and carrots cook until softened 5 minutes, add
tomatoes and cook for a further 5 minutes stirring from time to
time.
Add stock chutney orange zest and juice mint leaves and
seasoning, cook for a further 15 minutes, blend
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Mulligatawny |
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4 Oz Butter
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2 Onions chopped
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4 Carrots
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1 Tin chopped tomatoes
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4 Celery sticks
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2 Desert apples
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2 Lt Vegetable stock or made with 4 oxo stock cubes
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2 tsp. Madras curry powder
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2 tsp. Curry paste
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½ tsp. Coriander ground
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Salt and Freshly Ground Pepper
Method
Melt the butter and fry the onion carrots celery, apples until soft
and slightly browned.
Stir in the curry powder, paste and coriander cook for a minute or so.
Gradually add the stock and bring to the boil, stirring constantly. Add the
tomatoes and plenty of seasoning, cover and simmer for 45 minutes until the
vegetables are tender. Cool and liquidise. |
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Parsnip |
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2 lbs Parsnips
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2 Teaspoons olive oi
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2 Onions chopped
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2 Cloves of garlic crushed
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1 tsp. Chilly powder
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Lemon juice to taste
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Dash Soya sauce
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1 Tbs. Peanut butter
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Salt and freshly ground pepper
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2 Lt Vegetable stock or made with 4 oxo stock cubes
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Cream
Method
Heat the onion garlic and parsnips in a large saucepan for about 2
minutes.
add the chilly powder vegetable stock bring to the boil, add the peanut
butter Soya sauce reduce heat, cover simmer for 15 minutes, add lemon juice
and cream to taste.
Croutons to garnish
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Tomato and Vegetable With Lentils
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2 Teaspoons olive oil
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4 Carrots peeled and chopped
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2 Leeks sliced trimmed and washed
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4 Sticks of celery, chopped
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2 Onions chopped
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8 oz lentils
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2 Tins chopped tomatoes
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2 Teaspoons tomato puree
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2 Cloves of garlic
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Salt and freshly ground pepper
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Vegetable stock or made with 4 oxo stock cubes
Method
Fry the onion garlic carrots, leek, celery, and onion in the oil for
10 minutes
Add the lentils vegetable stock, tomatoes, tomato puree and seasoning to
taste, and simmer for 30 minutes or until lentils are tender, liquidise.
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Tomato Soup |
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• 4 Oz Butter
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1 Onions chopped
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2 Glasses red wine
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2lb ripe tomatoes or 3 tins chopped tomatoes
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2 tbs. Tom puree
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Dash Lea & Perrins Worcestershire sauce
•Dash Tabasco pepper sauce
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Salt and freshly ground pepper
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2 Lt Vegetable stock or made with 4 oxo stock cube
Method
Melt the butter and fry the onion until soft
Add the tomatoes chopped, vegetable stock wine Worcestershire sauce Tabasco
and plenty of seasoning, cover and simmer for 30 minutes. if the soup need
thickening use boiled potatoes Cool and liquidise
All soups will make 12 cupfuls
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Bread Pudding |
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24 oz Bread brown or white ( brown bread makes a better pudding ) if white, cut off crusts.
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30 fl oz milk
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6 oz Butter
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9 oz Brown sugar or white
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6 Teaspoons ground mixed spice
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2 Eggs beaten
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18 oz mixed dried fruit
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Grated rind of 1 orange
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Freshly ground nutmeg
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Almonds flaked
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Glac’e cherries
Method
Break the bread into small pieces and place them in a bowl, pour milk over
them and leave for about 1 hr to allow the bread to soak up the milk, add
melted butter, sugar mixed spice, mixed fruit, orange rind, and beaten eggs
mix thoroughly and spread the mixture into a non stick baking tray or dish,
cut the cherries into quarters sprinkle the almond cherries and nutmeg over
the top, bake in a pre heated oven for 1hr 15 minutes. Dust with caster
sugar when cooked.
Cook at Gas Mk 4 or equivalent
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Tuna Dish With Pasta |
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1 Onion
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4oz Mushrooms
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1 Tomato
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1 Garlic clove
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1 Tin Tuna in oil
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Salt /Pepper
Method
Tuna dish for two persons, fry the onion and garlic in butter until soft add
the mushrooms tomato tuna, salt and pepper heat for about 10 minutes add the
cream and pasta, serve right away.
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Red Pepper & Tomato Soup |
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¼ lb Butter
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2 Onions
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2 Cloves Garlic
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2 Red peppers large
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4 Carrots
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8 Tomatoes or 2 tins chopped tomatoes
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Dash Worcester sauce
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Dash Tabasco
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Dash Medium peri-peri sauce
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Vegetable stock Salt & pepper to taste
Method
Chop the onions and garlic soften in the butter chop the peppers carrots
and tomatoes, add the stock and bring to the boil ,add Worcester sauce
Peri-Peri sauce Tabasco and seasoning, cover and simmer for 10 minutes, cool
and liquidise, to thicken and improve the taste add lentils or to just
thicken add potatoes.
This soup works well with any colour peppers and also mixed peppers.
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Carrot & Orange Soup |
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•
¼ lb Butter
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2 Onions
•
½ Lt Orange juice
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2 Lbs Carrots
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3 Potatoes
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Salt & pepper to taste
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Mixed spice
Method
Melt the butter and cook the onion until soft add chopped carrots, add
the stock and bring to the boil, then simmer until carrots are soft.
Add the orange juice mixed spice and seasoning, cover and simmer for 10
minutes, cool and liquidise.
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Bean & Tomato Soup |
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•
¼ lb Butter
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2 Onions
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1lb Tomatoes or 4 tin chopped tomatoes
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4 Tins baked beans
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Dash Worcester sauce
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Dash Tabasco
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Dash Medium peri-peri sauce
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Salt & pepper to taste
Method
Melt the butter and cook the onion until soft add tomatoes & beans add
the stock and bring to the boil, then simmer for ½ hr . Add a dash of
Worcester sauce Tabasco & Peri-Peri Sauce cool and liquidise.
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Bombay Potato Soup |
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2 Tablespoons Olive oil
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8 Potatoes
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2 Onions chopped
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1 Tin or 4 Tomatoes
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1 Tablespoon Tomato puree
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2 Teaspoon Curry Powder
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2 Cloves Garlic
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Dash Lemon juice
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1 ½ Lt Vegetable Stock
Method
Fry the onions & garlic until soft in the olive oil add the curry powder
fry for 1 minute
Add the chopped potatoes and tomatoes, vegetable stock tomato puree and
plenty of seasoning, cover and simmer for 30 minutes. Add lemon juice, cool
and liquidise.
All soups 1.7lts or more of vegetable stock will be enough for 12 people
if served in mugs
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