Parsnip and Apple Soup
There are so many lovely soups, but have you tried parsnip and apple?
cook 40 minutes
1 medium onion
2 medium parsnips
1 medium-sized cooking apple
600ml (1pt) vegetable stock
2 tbsp parsley, chopped
½ tsp dried mixed herbs
1 pint milk
Salt and pepper to taste
Chop all the vegetables.
Peel, core and chop the apple.
Melt the margarine in a large pan and sauté the vegetables and apple, stirring frequently, until the onion is transparent.
Add the stock and herbs and bring to the boil, Reduce the heat, cover and simmer for 30 mins.
Now add the milk and either blend in a liquidiser or use a handheld blender. Reheat to serving temperature and adjust seasoning to taste.
This is more of a stew than a soup. It’s a brilliant vegetarian one-pot meal for 4 people.
cook 50 minutes
2 tbsp oil
2 large onions, diced
2 cloves garlic, finely chopped
1 celery stalk, finely diced
1 tsp ground turmeric
½ tsp ground ginger
½ tsp ground cinnamon
black pepper to taste
100g red lentils
400g can of chickpeas, drained and rinsed
few strands of saffron, toasted and crushed (optional)
500ml carton of passata
good handful of parsley, roughly chopped
large bunch of coriander, roughly chopped
300g squash or pumpkin
1.2 litres of vegetable stock
1 bay leaf
50g orzo or other small pasta
Heat the oil in a large saucepan; add the onions and sauté until just starting to turn golden.
Turn the heat down and add the garlic, celery and all the spices. Sauté for a couple of minutes.
Now add the lentils, chickpeas, saffron, passata, parsley and half the coriander. Cook over a low heat for 15 mins.
Meanwhile, peel and de-seed the squash or pumpkin and cut into large cubes.
Add to the pan with the stock and bay leaf. Cover and simmer gently for about 30 mins.
Add the pasta and simmer until it is cooked. Season with salt and pepper to taste.
Scatter the remaining coriander over the dish and serve.
Fusilli or Macaroni with Sausage Meat and Carrots
This is a great, easy pasta dish the kids will love!
cook 2 hours
400g/450g good quality pork sausages
1 tbsp vegetable oil +15g butter
1 onion, finely chopped
3–4 medium-sized carrots, grated
1 carton passata
140ml (¼ pt) chicken or veg stock
2 bay leaves
Generous tsp dried oregano
350–400g fusilli (depending on people’s appetites)
Grated parmesan or cheddar to serve
Make a slit down the side of each sausage to remove the meat.
Heat the oil and butter in a saucepan and cook the onion until it is translucent.
Add the grated carrots and stir for a few minutes.
Add the passata, stock, bay leaves and oregano and cook, covered, over a low heat for 30 minutes.
Taste and check for seasoning. If you used spicy sausages, you may not need any further seasoning.
Cook the pasta al dente and drain. Pour into a warm serving dish and mix with the sauce. Serve the grated cheese separately.
Spiced apple cake
This is SO good. It can be eaten as a cake or served with cream or ice cream as a dessert. Serves 6–8.
cook 1 hours
125g butter or margarine
225g soft dark brown/muscovado sugar
2 eggs, lightly beaten
225g plain flower
2 tsp baking powder
2tsp freshly grated nutmeg
1 tsp ground cinnamon
300g cooking apples, peeled, cored and diced
2 tbsp clear honey
2tbsp demerara sugar
Line a 20cm springform cake tin with baking parchment.
Heat the oven to 160˚C/ or 140˚C fan/Gas mark 3.
Cream the butter and sugar together, then mix in the eggs.
Sift over the flour, baking powder and spices and fold them in gently.
Stir in the apple and then spread the mixture into the tin, smoothing it out evenly.
Bake for an hour until risen, lightly browned and a skewer inserted in the middle comes out clean.
While the cake is cooking, combine the honey and demerara sugar. Once the cake is cooked, allow it to cool for a few minutes but spread the honey mixture over the cake while it is still warm.
This cake will keep well wrapped in foil for 3 or 4 days but my guess is it will be eaten pretty quickly!