Totally Free Recipes

Recipe for Light chocolate torte

2011-11-08T11:21:00.000-08:00

Recipe for Light chocolate torte
Ingredients of recipe for Light chocolate torte
50g/2oz whole blanched almonds
3 tbsp plain flour
75g/3oz plain chocolate (70% cocoa solids), finely chopped
50g/2oz cocoa powder, sifted
200g/7oz caster sugar
2 egg yolks
1 tbsp brandy
4 egg whites
10-15ml/2-3 tsp icing sugar, for dusting
Whipped cream and chocolate shaving, for serving

Method of recipe for Light chocolate torte
1. Preheat the oven to 190°C/Gas 5/Fan oven 170°C. Brush the sides of a 20cm/8in springform tin with oil. Line the base with greaseproof paper. Finely chop the almonds in the food processor and then mix with the flour.
2. Whisk the egg whites in the mixer bowl with the whisk until softly peaking, then add in 50g/2 oz of the caster sugar and whisk until stiff. Transfer to another bowl. Change to the k beater then on low speed mix together the chocolate, cocoa and 150g/5oz sugar. With the splashguard in place whisk in 150ml/ ¼ pint boiling water to melt the chocolate and make the mix smooth. Whisk in the egg yolks and brandy.
3. Whisk the flour and almonds into the chocolate mixture. With a metal spoon, fold a quarter of the egg whites into the chocolate, then fold in the rest.
4. Spoon the mixture into the tin. Level if necessary. Bake on the lower shelf for 30-35 minutes or until a skewer pushed into the centre comes out with a few moist crumbs. Transfer the tin to a wire rack – the torte will sink like a soufflé.
5. Loosen the edges with a knife. Remove the side of the tin. Slide a knife between the torte and the paper and transfer to a serving plate. Dust with icing sugar. Top with spoonfuls of whipped cream and chocolate shavings.

Recipe for Raspberry ripple pavlova

2011-11-07T05:44:00.000-08:00

Recipe for Raspberry ripple pavlova

Ingredients of Recipe for Raspberry ripple pavlova
250g/9oz raspberries
50g/2oz icing sugar
284ml/1/2 pint carton double cream
250g/9oz carton mascarpone
3 large free-range egg whites, at room temperature
175g/6oz caster sugar
5ml/1 tsp cornflour
Handful unsalted pistachios, sliced

Method of Recipe for Raspberry ripple pavlova
1. To make the semi-freddo, liquidise 150g/5oz of the raspberries and then pass through sieve, leaving behind the seeds. Stir in 25g/1oz of the icing sugar. Using the mixer with whisk, whip the cream until like thick custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.
2. Drop spoonfuls of the cream mix into a deep, oblong plastic container, and fill in with a drizzle of sieved raspberries. Do not stir. Add another layer of cream and raspberries. Gently smooth the surface and press down lightly, then freeze for 2-2 ½ hours until half frozen.
3. Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Draw a 20cm/8” circle on the paper. In a clean mixer bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour.
4. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 1 ¼ - 1 ½ hrs until crisp on the outside and dry underneath. Cool then gently peel off the paper.
5. Remove the semi-freddo from the freezer and pile in big spoonfuls on the Pavlova. Finish off with a scattering of the remaining raspberries.

Recipe for Blackberry and cinnamon cake

2011-11-07T05:20:00.000-08:00

Recipe for Blackberry and cinnamon cake
Ingredients Recipe for Blackberry and cinnamon cake
Butter for greasing
150g/5oz unsalted butter, softened
150g/5oz caster sugar
150g/5oz ground almonds
150g/5oz self-raising flour
1 egg
5ml/1 tsp ground cinnamon, plus extra for dusting
10ml/2 tsp vanilla extract
225g/8oz blackberries
Icing sugar, for dusting

Method Recipe for Blackberry and cinnamon cake

1. Heat oven to 350 F,180°C/fan 160°C/gas
2. Sprinkle over the blackberries and dot over the remaining cake mixture so that it covers the fruit. Place the tin on a baking sheet and bake for about 1 hour until golden and springy.
3. Leave to cool in the tin. Sift the icing sugar and a little cinnamon over the top of the cake to serve.

4. Grease and line the base of a 23 cm/9in spring-form tin. Put the butter, sugar, almonds, flour, egg, cinnamon and the vanilla into the kitchen machine bowl, using the K beater mix for on speed 2 increasing to speed 5 for 1 minutes until the ingredients are well mixed and slightly lighter in colour. Spread half the mixture into the prepared tin and flatten lightly using the pack of a fork.

Recipe for Simple Simnel Cake

2011-09-16T02:21:00.000-07:00

Recipe for Simple Simnel Cake

Recipe for Simple Simnel Cake
Ingredients of Recipe for Simple Simnel Cake
2 oranges, grated zest and juice
2 tbsp Cointreau
350g/12oz mixed dried fruit
100g/4oz whole glace cherries
250g pack marzipan
225g/8oz soft butter, diced
225g/8oz golden caster sugar
350g/12oz self-raising flour
4 large eggs
30ml/2 tbsp milk

FOR THE CARAMEL ALMONDS
50g/2oz blanched almonds
100g/4oz caster sugar

FOR THE ICING SUGAR
125g/4 ½ oz icing sugar
Zest of 1 orange
15-25ml/1-1½ tbsp orange juice

Method of Recipe for Simple Simnel Cake
1. Heat oven to 160°C/fan 140°C/gas 3. Tip the zest and juice into a bowl. Add the Cointreau, mixed fruit and cherries. Meanwhile, grease and line the base and sides of a 2Kg loaf tin or 20cm/8in round, loose based tin with baking parchment. Roll out the marzipan to fit the tin
2. Put the butter, sugar, flour, eggs and milk into the mixer bowl with the k beater and mix on minimum them increase the speed to 4/5 for 1-2 minutes until smooth. Stir in the mixed fruit and their juices. Spoon half the mixture into the prepared tin, then cover with a layer of marzipan. Top with the rest of the cake mixture and smooth the top. Bake for 1hr 50mins until risen and firm to the touch. (take care if you are checking by piercing with a skewer as you may pierce the marzipan and think that the cake is not cooked yet). Cool in tin, peel away the paper once cold.
3. To make the caramel almonds, tip the almonds into a frying pan and heat, swirling the pan so the almonds toast. Tip from the pan then add the sugar to the pan and heat until the sugar turns to a liquid caramel – take care not to heat it too fast or it will burn. Add the almonds, then pour onto a greased baking sheet to set.
4. Decorate the cake on the day you eat it, as the caramel will dissolve on contact with the cake. Mix the icing sugar with the orange zest and juice until smooth, then pour over the cake. The mix is quite wet and will dribble down the sides. Break up the almond caramel in a bag with a rolling pin, scatter over the icing and leave until the icing sets.

Recipe for Italian Hazelnut Cake

2011-09-16T02:13:00.000-07:00

Ingredients of Recipe for Italian Hazelnut Cake
225g/8oz bag blanched or unblanched
hazelnuts
5 eggs
175g/6oz caster sugar
100g/4oz butter, melted
1 tsp vanilla extract

Method of Recipe for Italian Hazelnut Cake
1. Heat oven to 180°C/fan 160°C/gas 4. Butter and line the base of a 20cm/8” round deep cake tin. Finely chop the hazelnuts in the food processor.
2. Separate the eggs then using the whisk, whisk the egg whites until stiff then transfer to another bowl.
3. Tip the sugar onto the yolks in the mixer bowl and using the k beater whisk for about 3 minutes on speed 3-4 until the mixture leaves a trail on the surface when the whisk blades are lifted.
4. Gradually whisk in the butter, then fold in the hazelnuts and vanilla.
5. Fold the egg whites into the cake mixture in four equal batches, using a metal spoon. Pour into the prepared tin and bake for 50-60 minutes until cake feels firm and bounces back when pressed in the centre. Cool in tin
for 10 minutes, then turn out, peel off the paper and cool.
6. Serve with whipped cream and warm chocolate sauce. For the sauce, warm 142ml/1/4 pint tub double cream until just boiling, take off the heat and stir 100g/4oz dark chocolate pieces, to make a smooth glossy sauce. To serve, drizzle the sauce over the cream.

Recipe for Maple syrup & pecan tart

2011-09-10T10:12:00.000-07:00

Ingredients of Recipe for Maple syrup & pecan tart
FOR THE PASTRY
1 vanilla pod (optional)
125g/4 ½ oz butter
100g/3 ¾ oz icing sugar
A small pinch of salt
255g/9oz flour
Zest of ½ a lemon
2 egg yolks
2 tbsp cold milk or water
FOR THE FILLING
55g/2oz butter
340g/12oz maple syrup
3 tbsp golden syrup
170g/6oz breadcrumbs, half fine, half coarse
Zest of 2 oranges
2 Cox’s apples, grated
A thumb-sized piece of fresh ginger, peeled
and finely grated
2 handfuls of shelled pecan nuts
Crème fraîche or vanilla ice-cream (optional)

Method of Recipe for Maple syrup & pecan tart
1. First of all, make your pastry. Score down the length of the vanilla pod, if using, and remove the seeds by scraping a knife down the inside of each half (keep the pod for making vanilla sugar). In the mixer bowl with k beater and splatter guard, cream together the butter, icing sugar and salt on speed 3-4 , then add in the flour, vanilla seeds, lemon zest and egg yolks on speed 2 .
2. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll it into a large sausage shape. Wrap the dough in cling film and place in the fridge to rest for at least an hour. Remove it from the fridge, slice it up and line a 28cm/11 inch loose-bottomed tart tin with the silvers. Push them together, then tidy up the sides by trimming off any excess. Place the tart mould into the freezer for an hour.
3. Preheat the oven to 180ºC/fan 160ºC/gas 4. Make the breadcrumbs in the processor with blade and remove from the bowl. Attach the thin shredding plate and grate the apples and ginger.
4.Take the pastry case out of the freezer and bake in the oven for around 15 minutes, until lightly golden. Remove from the oven and allow to cool slightly.
5. Heat the butter, maple syrup and golden syrup together in a pan, then mix in the breadcrumbs, orange zest, apples, ginger and half the pecan nuts. Spoon into the pastry case and sprinkle over the remaining pecans. Put back in the oven and bake for around 20 minutes. Serve with a some crème fraîche or vanilla ice-cream.

Recipe for Strawberry and Banana Smoothie

2011-09-09T13:52:00.000-07:00

Recipe for Strawberry and Banana Smoothie
Ingredients of Recipe for Strawberry and Banana Smoothie
1 banana
handful of Strawberries
300ml Milk

Method of Recipe for Strawberry and Banana Smoothie
1. Wash and hull the strawberries and slice the banana.
2. Add to blender with milk and blend till smooth.

Recipe for Clementine Kick apricot and carrots

2011-09-09T13:47:00.001-07:00

Recipe for Clementine Kick apricot and carrots
Ingredients Recipe for Clementine Kick apricot and carrots
3 clementines
3 apricots
1 carrot
1 lime
lime slices, to serve

Method of Recipe for Clementine Kick apricot and carrots
1. Peel the clementines. Cut the apricots in half and remove the stones. Top and tail the carrot. Remove the peel and pith from the lime.
2. Push the carrot and fruits through the juicer and stir to blend the juices. Serve immediately in a glass decorated with lime slices.

Recipe for In the Pink Pineapple and grapefruit

2011-09-09T13:45:00.000-07:00

Recipe for Clementine Kick apricot and carrots
Ingredients of Recipe for Clementine Kick apricot and carrots
½ pineapple
1 pink grapefruit
150g/5oz raspberries

Method of Recipe for Clementine Kick apricot and carrots
1. Remove the pineapple skin and cut the pineapple flesh to fit the feed tube.
2. Using a knife, cut the peel and pith off the grapefruit. Cut into quarters.
3. Push the raspberries through the juicer, and then add the pineapple and pink grapefruit.
4. Mix together and pour into a glass

Recipe for Plum and orange sunrise

2011-09-09T13:36:00.000-07:00

Recipe for Plum and orange sunrise
Ingredients of Recipe for Plum and orange sunrise
8 reel plum,
2 kiwi Kill
3 oranges
orange slices, to decorate, if wished

Method of Recipe for Plum and orange sunrise
1. Halve and stone the plums. Peel the kiwi. Cut the peel and pith from the oranges. Cut to fit, if necessary
2. Push the fruit through the juicer and serve with orange slices, to decorate, if wished.

Recipe for Immune Booster

2011-09-07T12:44:00.000-07:00

Recipe for Immune Booster
Ingredients of Recipe for Immune Booster
75g/3 oz broccoli florets
1 lemon
75g/3 oz green beans
50g/2 oz baby spinach leavers
1 green apple
ice cubes, to serve

Method of Recipe for Immune Booster
1. Cut the broccoli into pieces to fit the juicer.
2. Remove the skin from the lemon, leaving the pith. Push the broccoli, beans and spinach through the juicer, then juice the lemon and apple.
3. Mix together and pour into a glass. Add a few ice cubes and serve.

Recipe for Summer Fruit Cup

2011-09-07T12:38:00.000-07:00

Recipe for Summer Fruit Cup
Ingredients of Recipe for Summer Fruit Cup
450g/1 lb cherries
4 nectarines
250g/9 oz strawberries
300ml/1/2 pint sparkling water or
lemonade
ice cubes
6 lemon balm leaves
few cherries and strawberries to serve

Method of Recipe for Summer Fruit Cup
1. Remove the stones from the cherries. Cut half and remove the stones from the nectarines. Push the strawberries and nectarines through the juicer.
2.Top up the fruit juices with sparkling water pour into a jug. Add a few ice cubes, the and extra fresh fruits. Pour into glasses to serve. This juice is also delicious served undiluted

Recipe for Apple and pear Fizz

2011-09-07T12:08:00.001-07:00

Recipe for Apple and pear Fizz
Ingredients of Recipe for Apple and pear Fizz
1 lemon
2 green apples
2 pears
300ml/1/2 pint sparking water, chilled ice cubes, to serve

Method of Recipe for Apple and pear Fizz
1. Remove the peel and pith from the lemon. Push the apples and pears through the juicer and then juice the lemon.
2. Pour into two glasses and top up with sparkling water. Add a few ice cubes to each glass.

Recipe for Beetroot and carrot Juice

2011-09-01T11:48:00.000-07:00

Recipe for Beetroot and carrot Juice

Ingredients of Recipe for Beetroot and carrot Juice
1 raw beetroot
2 carrots
4 radishes
1 apple
ice cubes, to serve

Method of Recipe for Beetroot and carrot Juice
1. Wash, but do not peel the beetroot and carrots. Cut the beetroot, to fit the feed tube, if necessary.
2. Push the beetroot, carrots and radishes through the juicer, and then juice the apple. Serve in a glass, poured over ice.

Recipe for Ginger and Papaya juice

2011-09-01T11:41:00.001-07:00

Recipe for Ginger and Papaya juice
Ingredients of Recipe for Ginger and Papaya juice
1 papaya
½ pineapple
2.5cm/1in” piece fresh ginger
1 apple

Method of Recipe for Ginger and Papaya juice
1. Cut the papaya in half and remove the seeds and skin. Cut the skin off the pineapple and cut the fruit into chunks to fit the juicer feed tube.
2. Push the papaya and pineapple through the juicer with the ginger. Juice the apple and mix together. Serve immediately.

Recipe for Pesto Sauce

2011-08-31T14:10:00.000-07:00

Recipe for Pesto Sauce
Ingredients of Recipe for Pesto Sauce
25g/1oz fresh basil leaves, weighed without stalks
1 clove garlic, peeled
30ml/2 tbsp pine nuts
100ml (3fl oz) olive oil
25g/1oz freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method of Recipe for Pesto Sauce
1. Grate the parmesan using the food processor with rasping plate, then transfer to another bowl. Place the basil leaves, garlic and pine nuts into the food processor and chop. Add the olive oil and blend until well chopped and creamy, using maximum speed.
2. Add the Parmesan cheese and seasoning and briefly process to combine. Transfer to a screw topped jar if not using immediately. It is best used the same day, because the colour fades on keeping. It can however be kept in the fridge for up to 5 days. Serve with pasta, soups, fish or chicken.

Recipe for Mayonnaise

2011-08-31T14:02:00.000-07:00

Recipe for Mayonnaise
Ingredients of Recipe for Mayonnaise
2 egg yolks
2.5ml (1/2 tsp) Dijon mustard
150ml (5fl oz) light olive oil
150ml (5fl oz) sunflower oil
15ml (1 tbsp) white wine vinegar or lemon juice
Salt and freshly ground black pepper

Method of Recipe for Mayonnaise
1. Place the egg yolks and mustard in the mixer bowl. Mix the oils together in a jug. Using the Whisk at maximum speed start to whisk the egg yolks and mustard together. When they have combined add the oil, drop by drop to begin with and then in a slow steady stream, until half the oil is added.
2. Switch off the machine, add half the white wine vinegar or lemon juice and seasoning, then whisk slowly, to combine. The mayonnaise should now be quite thick and smooth.
3. Gradually add the remaining oil, whisking at maximum speed. Add the remaining vinegar or lemon juice. Store in a screw topped jar for up to 3 days in the fridge.
4. Using the food processing attachment or liquidiser place the egg yolks, mustard and half the vinegar or lemon juice in the food processing bowl or liquidiser jug and blend until pale and creamy. With the motor running gradually pour in the oil and blend until the mayonnaise is thick. Add the remaining vinegar and seasoning.

CORIANDER AND LIME MAYONNAISE
Replace the vinegar or lemon juice with lime juice and stir in 30ml (2 tbsp) finely chopped coriander and the finely grated rind of 2 limes.

CUCUMBER MAYONNAISE
Finely chop 7.5cm (3 inch) piece of cucumber and pat dry on absorbent kitchen paper. Fold into the mayonnaise with 30ml (2 tbsp) chopped chervil or tarragon and a little extra salt. This mayonnaise makes a perfect accompaniment for fish.

TARTARE SAUCE
Add 10ml (2 tsp) snipped chives and 15ml (1 tbsp) each of chopped gherkins, capers and parsley to the finished mayonnaise. Stir in 15-30mi (1-2 tbsp) lemon juice to thin the mayonnaise.

Recipe for Mediterranean tomato sauce

2011-08-31T13:51:00.000-07:00

Recipe for Mediterranean tomato sauce
Ingredients of Recipe for Mediterranean tomato sauce
450g/1lb medium sized tomatoes
1-2 cloves garlic
Handful of basil leaves
Salt and pepper to taste

Method of Recipe for Mediterranean tomato sauce
1. Place the tomatoes in a large bowl, cover with boiling water and leave to stand for 1 minute. Remove with a slotted spoon and when cool enough to handle, remove the skins.
2. Cut in half and place in a clean bowl with the garlic, basil and olive oil Toss together and season with salt and pepper.
3. Transfer to a large frying pan and turn the tomatoes so that the cut side is uppermost.
4. Heat until just starting to sizzle then cook over a low heat for 30 minutes. The tomatoes should have shrunk a little in size and be charred underneath. Remove from the heat.
5. Allow to cool slightly then transfer to the Liquidiser and blend until smooth. Serve with pasta, or as an accompaniment to meat dishes.

Recipe for Red Thai curry sauce

2011-08-31T13:49:00.000-07:00

Recipe for Red Thai curry sauce
Ingredients of Recipe for Red Thai curry sauce
200ml/7fl oz coconut cream
10-15ml/2-3 tsp Thai red curry paste
4 spring onions
30ml/2 tsp coriander
1 fresh red chilli, seeded
5ml/1 tsp soy sauce
Juice of 1 lime
Sugar to taste
25g/1oz dry roasted peanuts
Salt and pepper to taste

Method of Recipe for Red Thai curry sauce
1. Place the spring onion, coriander and chilli into the liquidiser and chop finely.
2. Add to the coconut cream with the soy sauce and lime juice. Add sugar, salt and pepper to taste. Transfer to a dish.
3. Chop the peanuts in the liquidiser and sprinkle over the dip. Serve with crudités.
4. Try adding the dip to cooked chicken strips, simmer and serve with rice.

Frothy cannellini bean soup

2011-08-31T13:44:00.000-07:00

Ingredients
1 large onion, finely chopped
2 garlic cloves crushed
1 medium leek, thinly sliced
3 sticks celery, finely chopped
3 tbsp olive oil
2 x 400g cans cannellini beans, drained and rinsed
1.2 litres 1/2 pints hot vegetable stock
1 bay leaf
142ml carton double cream
150g pot fresh green pesto from the chiller cabinet
125g pack (around 16) sesame bread sticks, optional

Method
1. Using the thin slicing plate in the food processor, slice the onion, leek and celery. Heat the oil in a large saucepan and add the onion, garlic, leek and celery. Cover and sweat the vegetables over a low heat for 8-10 minutes until softened.
2. Add the beans, stock and bay leaf, then season and bring to the boil. Reduce the heat, then simmer, covered, for 20-25 minutes until the vegetables are completely softened. Allow to cool slightly.
3. Blend in the liquidiser in 2 batches until smooth, pour in the cream and re-heat. (The soup can be refrigerated or frozen at this point).
4. Before serving, add half the pesto. Season to taste.
5. Ladle the soup into 8 cappuccino cups or bowls and spoon some of the remaining pesto into each serving. Serve straight away and accompany with sesame breadsticks.

Fisherman’s bisque

2011-08-28T12:43:00.000-07:00

Ingredients
2 potatoes, peeled
1 onion, peeled
30ml/2 tbsp sunflower oil
2 tomatoes, halved
2 cloves garlic, peeled
600ml/1 pint fish stock
300ml/1/2 pint milk
225g/8oz shelled prawns
Salt and pepper to taste

Method
1. Using the thin slicing plate in the food processor, slice the potatoes and onion. Heat the oil in a heavy based saucepan, add the potatoes, onion and tomatoes cover and cook over a low heat for 10 minutes.
2. Add the garlic, stock, milk and prawns and bring to the boil. Cover and simmer gently for 20 minutes.
3. Cool slightly, then blend in the Liquidiser in batches if necessary, until the soup is smooth.
4. Season with salt and freshly ground black pepper, then return to the pan and reheat gently.

Chilli con carne soup

2011-08-28T12:41:00.001-07:00

Ingredients
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp vegetable oil
500g/1lb 2oz shin of beef, cubed
410g can pinto or red kidney beans, drained and rinsed
2 x 400g cans chopped tomatoes
700ml/11/4pints hot chicken stock
Large pinch of crushed dried chillies
2 squares of dark chocolate
Fresh coriander or parsley leaves and some grated gruyere, to serve

Method
1. Using the food processor chop the onions and garlic.
2. Mince the beef using the mincer with the coarse screen. Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.
3. Stir in the beans, tomatoes, stock, chillies, chocolate and plenty of salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour, or longer if you have the time. (You can make it up to a day ahead to this point, then cool and chill.)
4. Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You’ll need spoons to eat it.

Fresh tomato soup with basil

2011-08-27T13:14:00.000-07:00

Ingredients
1 1/2 tablespoons olive oil
1 medium onion sliced thinly
1 medium potato sliced thinly
700g/1 1/2lb ripe tomatoes
275ml/10fl oz stock
1 clove garlic, crushed
2 teaspoons chopped fresh basil
Salt and freshly milled black pepper

Method
1. Using the fine slicing plate slice the onion and potato in the food processor. Gently heat the olive oil in a thick saucepan, add the onion and potato and soften them slowly with the pan lid on without browning. This takes 10-15 minutes.
2. Place the tomatoes into a bowl and pour over boiling water to cover. After 20-30 seconds remove tomatoes from the bowl and remove the skins. Cut the tomatoes into quarters and add to the pan stir well and let them cook for a minute.
3. Pour the stock over the tomatoes, stir, season with salt and pepper and add the garlic. Cover and allow to simmer for 25 minutes.
4. When the soup is ready place into the liquidizer until smooth. Taste to check the seasoning, add the basil, then re-heat and serve with crusty French bread. If the weather is hot this soup is just as delicious served ice-cold.

Chilled pea and watercress soup

2011-08-27T13:11:00.000-07:00

Ingredients
450g/1lb pack frozen peas
85g bag watercress, roughly torn
850ml/1’/z pints vegetable stock
Juice and zest of 1 small lemon
4 tbsp natural yogurt
Ice cubes to serve

Method
1. Place all of the ingredients, except the yogurt and ice, into the liquidiser or blender. Don’t overfill your machine - you may need to do this in two batches.
2. Blend everything on high speed for a couple of minutes until smooth and speckled with the watercress. Season to taste.
3. Serve straight away or chill until needed. The soup will keep in the fridge in an airtight container for up to a 2 days (give it a good stir before serving) or can be frozen for up to 1 month. Serve the soup drizzled with yogurt and an ice cube or two to make it even more refreshing.

Vegetable Soup with Flat Bread

2011-08-27T13:02:00.000-07:00

Ingredients
FOR THE FLATBREAD
5og/2oz plain flour
50g/2oz self-raising flour
1 tbsp wholegrain mustard
2 tbsp cold water
1 tsp olive oil
Drizzle of oil

FOR THE SOUP BASE
1 spring onion, chopped
¼ yellow pepper, de-seeded and diced
¼ beef tomato, diced
120 ml/4fl oz vegetable stock

FOR THE SOUP
1 spring onion, finely chopped
¼ beef tomato, finely diced
¼ yellow pepper, finely diced
Small handful of fresh basil and chives, chopped
Dash of Tabasco sauce
1 tbsp olive oil
Salt and freshly ground black pepper

Method
1. To make the flatbreads, place the plain and self-raising flour, mustard, water and olive oil into the mixer bowl with k beater and mix on speed 2 to form a dough.
2. Using floured hands, knead the dough on a floured surface and then roll out.
3. Fold over the dough and roll again to allow air to be incorporated into the dough. Cut the dough into equal-sized pieces.
4. Heat a griddle pan, drizzled with oil, until hot. Griddle the flatbreads for 1-2 minutes on each side or until golden and crisp.
5. To make the soup base, place the spring onion, pepper, tomato and water into the liquidiser and blend until smooth, adding extra water to thin if necessary. Strain the mixture through a sieve.
6. Transfer the soup base to a pan and stir in the spring onion, tomato, yellow pepper. Heat for a few minutes and then add the fresh herbs, Tabasco sauce, olive oil and seasoning and stir to combine. Heat for 2-3 minutes.
7. Transfer to a serving bowl and serve with the flatbreads.