Soup is a really yummy dish, really easy to make, and great for winter. Carrot & Coriander soup is my favourite and I had a bash at making my own last night. The only thing is, you need a blender or liquidiser for this, so if you don’t have one, you can get one pretty cheap
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Ingredients
- Carrots
- 3/4 pint Vegetable or chicken stock
- A white potato or two (depending on how thick you want it – I used 3!)
- Fresh coriander
- A bit of butter
- Optional – double cream
Instructions
Skin potatoes and carrots. Chop coriander up really fine. Remember – the more coriander you have, the more spicy it gets! Put a bit of butter in a large saucepan. Heat them on medium/low for about 5 minutes. Pour in your stock, and simmer for 15 minutes. Add coriander, and if you want, some double cream.
Let it all cool right down to a temperature that won’t melt your blender – you’re not blaming me if you put hot stuff in your blender and it melts! Then put it all in the blender and blend until really smooth. Once blended, pour back into your saucepan and heat… and as always, do not boil it as this may impair the flavour, and it’ll just be downright hot.
Pour into your bowl, and garnish with a coriander leaf. Serve with bread and butter. Yum!
This is a slight variation of this recipe, and I haven’t actually done this yet, I’m just planning it! We’ll see how it goes later…
Ingredients
- 2 skin-on Chicken breasts
- Mushrooms
- Rice
- Chicken stock
- Garlic
- Onions
- Double cream
Instructions
Follow instructions on cooking chicken, copied from the original post:
Preheat the oven to 200 degrees. Season chicken with Salt/Pepper. Fry quickly with skin down until golden brown. Flip over and cook for a minute. Take chicken, and put in an oven dish, and surround with the chicken stock. I put garlic in the stock as well as I love garlic. Cook for 20-25 minutes or until cooked.
While this is cooking, fry off some onion and garlic. Add mushrooms and fry them a bit. Add a little chicken stock, and the rice. Reduce. Add more chicken stock, reduce again. Repeat until stock is all soaked into the chicken. Once this is done, stir in some double cream.
Serve the chicken on the risotto bed. Should hopefuly be tasty!!
Update: It was tasty! Picture attatched…
I did this one a couple of weeks ago, and it was really yummy. I adapted this recipe, and made my own version.
Ingredients
- 2 skin-on chicken breasts
- Chicken stock (you can make this with Chicken Oxo cubes and hot water!)
- Mushrooms
- White wine
- Double Cream
- Spinach
- Tarragon (I had to get the Scwartz stuff as I couldn’t find any fresh)
- Garlic
Instructions
Preheat the oven to 200 degrees. Season chicken with Salt/Pepper. Fry quickly with skin down until golden brown. Flip over and cook for a minute. Take chicken, and put in an oven dish, and surround with the chicken stock. I put garlic in the stock as well as I love garlic. Cook for 20-25 minutes or until cooked.
Melt some butter in a frying pan and add mushrooms until golden. Add white wine and reduce almost completely. Add cream, spinach and tarragon, and reduce by a third. While doing this, boil some rice.
To serve, put a bit of rice on each plate, chicken on top. put the sauce next to the rice/chicken as I had a lot of mushrooms and spinach in mine. Yum.
I’m cooking it right now, and I’ve got a quick break so I thought I’d stick down the recipe quickly.
Ingredients:
- 750g Gammon (for 2)
- Honey
- English Mustard
- 1 Leek
- 1 Carrot
- White Cabbage
- A red onion
- Gravy – Bisto, flour, stock cube
Instructions
Loosely wrap the gammon in foil, sealing to ensure it’s airtight. Cook at 160 degrees for 50 minutes. Chop the veg and onion up. Mix a bit of mustard into some honey and put aside ready.
When 50 minutes is up, open the gammon, score it with a knife, and smear honey over. Keep it uncovered, and put it in for 30 minutes at 210 degrees. Steam the veg, caramelise the onion (cook it really slowly, about 30 mins or so on low heat – it tastes YUMMY!). Gravy mix is Bisto, flour, a stock cube and the gammon juices.
Simple, and (hopefully) very tasty!
Pesto is quite a strong flavour, but I think it goes with Salmon just excellently. You can do whatever veg you like with it, but this is the meal I prepared last night.
Ingredients
- 2x Salmon fillet (steaks if you have lots of money!)
- Small jar of Pesto
- 4-5 British potatoes
- A courgette
- Milk
- Butter
- About 4 cloves of Garlic
Instructions
Prepare the Salmon by using a spoon to spread Pesto sauce on top in a thin layer (or if you really love Pesto, a thick layer!). Add a touch of salt & pepper. Slice courgettes, and dice up the garlic into tiny little bits, or use a garlic press… Peel and chop up potatoes into quarters.
Boil potatoes as normal until soft (I usually boil them slightly longer so they fall apart a bit easier). Mash with a tad of milk (or cream if you feel adventurous!), and butter. Salmon should be grilled for some time – I’m not sure how long as I undercooked ours last night, but use common sense here! Finally, fry the courgettes in butter for a minute or so, add the garlic, and turn up medium-high.
It’s a simple dish, but I still managed to undercook the salmon, oops!! Very tasty though.
Soup is a really yummy dish, really easy to make, and great for winter. Carrot & Coriander soup is my favourite and I had a bash at making my own last night. The only thing is, you need a blender or liquidiser for this, so if you don’t have one, you can get one pretty cheap
