The garnish for this vegetable soup was made by horizontally slicing a hotdog roll, drizzling it with olive oil and toasting it in the oven. The garnish on the crouton is homemade mayonnaise with cherry tomatoes and fresh soft herbs.
1 onion, chopped 2 cloves of garlic, minced 2 sticks of celery, leaves included, washed and chopped 1 x 400g tin of chopped tomatoes 1 litre chicken or vegetable stock 2 bay leaves 3 carrots, chopped 400g potato, peeled and cubed
Place a large saucepan over medium heat and add some vegetable oil. Add the onion, garlic and celery and cook for about 10 minutes. Add the tinned tomato and cook for another 10 minutes. Pour in the stock, add the bay leave, carrot and potato and bring to the boil. Turn the heat down to a simmer and cook for 50 minutes, stirring every now and then. Mash or liquidise half of the soup, cook another 5 minutes and serve with a fresh, crusty bread.
45ml vegetable oil 250g smoked bacon, chopped 2 onions, chopped 2 carrots, chopped 2 cloves of garlic, minced 30ml rosemary leaves, chopped 1kg minced beef 2 x 400g tins of chopped tomato 10ml dried origanum 2 bay leaves 15ml sugar 60ml Worcestershire sauce 50g tomato puree 5ml salt 250ml beef stock 400g spaghetti, cooked parmesan cheese
Place a large saucepan on medium heat and add the oil. Add the chopped bacon and cook for 10 minutes. Turn the heat down and add the onion, carrot, garlic and rosemary. Cook for another 10 minutes while stirring often. Add the minced beef and stir-fry for 5 minutes, ensuring it is broken up. Now add the tinned tomato, origanum, bay leaves, sugar, Worcestershire sauce, tomato puree and stock. Bring the bolognese to the boil, turn the heat down to a low simmer and cook for one hour until you have a rich, thick sauce. Stir the sauce every now and then while it cooks. Cook the spaghetti, drain and spoon onto plates. Serve the bolognese sauce on top of the spaghetti with grated parmesan cheese.
Add all the ingredients for the marinade/dressing to a mixing bowl and whisk together. Pour half of the mixture into a jug and keep aside as the salad dressing. Place the chicken breasts in the marinade for 30 minutes. Place a pan on medium-high heat and add the chicken breasts. Cover with a lid and cook for 5-6 minutes before flipping them over and cooking for another 4 minutes. Rest the breasts in the pan, with the lid on for another 5 minutes. Arrange the lettuce, tomato, cucumber, red onion and avocado on a serving plate. Slice the chicken and place on the salad. Drizzle with the salad dressing and serve.
This roasted cauliflower soup is deliciously light and complex at the same time. The sunflower seeds add a creaminess and depth of taste and makes this a soup you can entertain with. Yields 6 – 8 servings.
2 heads of cauliflower 2 onions 3 cloves of garlic, minced 1l vegetable/chicken stock 250ml water 250ml cream 125ml sunflower seeds, toasted 1,2ml grated/ground nutmeg 15ml lemon juice 30ml butter salt and pepper
Preheat your oven to 220℃ and line a baking tray with baking paper. Cut the cauliflower heads into florets and place them on the line baking tray. Drizzle with vegetable oil and a sprinkling of salt. Roast the florets in the oven for 20 minutes, stirring halfway through the roasting time.
Peel and chop the onions. Put a large saucepan on to medium heat, add some oil and the onions and fry until the onions start to caramelise. Turn the heat down, add the garlic and cook for 1 minute. Pour the stock, water and cream into the saucepan and add the sunflower seeds and nutmeg. Add the roasted florets and cook at medium heat for 20 minutes. Add the lemon juice and butter to the soup and stir through. Decant the soup, in batches, into a liquidiser and blend until smooth. Pour the soup back into the same saucepan and taste it – adjust the seasoning with salt and pepper. Serve the soup warm with a crusty bread.