Category Archives: winter warmers

Tomato, parsnip, carrot and basil Soup

Tomato, parsnip,carrot and basil soup

2 onions

1 good sized parsnip

3 medium Carrots

Butter

Fresh thyme good pinch

Basil either fresh or dried two pinches

Nutmeg & aromat small amount of each to liking

Salt

Two ordinary tomatoes, handful of baby tomatoes and tin of chopped tomatoes

One large potato

Vegetable and chicken stock cubes

Two pints of water for stock cubes

This is nice recipe and getting the combination right so not to much of either carrot or tomato so as not overpowering.

Melt knob of butter add the chopped onion, carrot, parsnip till onion turns transparent.

Add the tomatoes chopped up and tin of tomatoes, along with herbs and seasoning

cook for other five minutes, add potato last chopped.

Now add the two pints of stock bring to boil and then simmer for 25 mins till ready.

Liquidise soup makes a hearty winter warmer and a nice change from lentil soup!

Penne Pasta Alternative recipe

Penne Pasta alternative recipe

 

3 tomatoes
Half tin chopped tomatoes
Olive oil
Half onion
Half carrot
150ml pineapple juice
Two Charlottes
One garlic clove
200ml white wine vinegar
50ml balsamic red wine vinegar
Pepper and salt flakes to season
Along with mixed herbs, Italian herb, dill, coriander, pinch mild chilli powder, garlic granules, thyme – raid spice cupboard but one pinch of each herb needed above is my main mix but season to own taste.

 

250g penne pasta cook for 12 mins till ready in salted water.

 

Easy to make sauté, onion, charlottes and carrot till see through for onion etc and cooked in olive oil add garlic clove crushed finely then add seasoning and herbs along with tomatoes (cut three whole tomatoes up also) cook for 20 mins add the balsamic red when almost ready,

Meanwhile cook Pena pasta till ready to taste and add to sauce which should have cooked for 25 mins by this time

Put in dish and garnish with grated cheese very good vegetable alternative without meat and very filling

Chicken leek and carrot pie with puff pastry

Chicken leak and carrot pie with puff pastry

 

6 large chicken breast
1 carrot
1 challot
1 leek
1 garlic clove
1 glass rose or white wine
200g butter in knobs
2 tablespoons plain flour for sauce
Milk to mix and add cheese if like cheese sauce

 

 

 

6 large chicken breast cut into small pieces cook in knob of butter till brown leave to cool season with salt while cooking

 

Meanwhile cut one large carrot into batons

Cook in salted water till tender

Also cut one leak finely put in small pan with knob of butter add one garlic clove chopped and one shallot finely chopped cook till ready
Add one good glass of either white or rose wine let simmer gently
Add the water from the carrots which can now be left to cool in separate dish

Allow to simmer gently for 15-20 mins when carrot water added also put in one chicken stock cube salt and pepper to season also if like add a little mild chilli powder, some extra garlic granules and Italian herb to taste.

While this is simmering down make a white sauce to cover chicken and carrots add cheese if like then add the leak mixture to the sauce.

 

Decent sized chicken pie casserole dish – add the cooled chicken spread the cooked carrot over chicken then add the sauce.

Use bought ready to roll puff pastry or make own I buy the bought version as quicker cover dish with pastry and brush pastry with milk

 

Cook in a preheat oven at 200 fan assisted oven for 30 mins till pastry golden brown and inside is piping hot. Serve.

 

Lasagna

image.jpegimageLasagne

Picture taken before went in oven!!

 

 

Pound of mince
1 tin chopped tomatoes + good pinch mixed herbs
White/cheese sauce (good nob butter, flour, milk season and then add cheese)

5 vine tomatoes
Lasagne sheets
Cook mince for one hour and season, add tin chopped tomatoes and mixed herbs to own liking. Cook for further five minutes then allow to cool.

Make cheese sauce to own liking as well.

Then in oven proof dish layer one of mince then lasagna then white sauce top with a layer of fresh vine tomatoes and repeat till all used up.

On top of last layer of tomatoes grate some cheese and put in oven at 180 for 45/50 mins till all cooked and golden on top.

It’s very good!!

Green Tomato Chutney

imageimageimage

Green Tomato Chutney
2 Pounds of Green Tomatoes

2 pounds of Cooking Apples

2 pounds of sugar

1 pound onions

1 pound of sultanas

2 oz salt

1 teaspoon pepper

2 pints pickling vinegar

1 oz pickling spice
Finely chop all ingredients except the pickling spice which is put in a gauze and tied to edge of pan. Put all ingredients in pan with the gauze tied to side but in the mixture bring to boil and then simmer till thick. Just over an hour should do it and makes 10 jars of green tomato chutney xxxx