Soup

Be warm and toasty on Bonfire Night!

Bonfire Night recipes

It’s a glorious morning this morning, with the sun and frost making everything sparkle.

It will be a cold Bonfire Night tonight and so we had better wrap up warm!

Of course, eating something hot
and scrumptious is essential too.

On Saturday night we headed to our local Bonfire evening with much enthusiasm. The fireworks were terrific, but the catering left much to desire and I’m afraid to say that my five-year-old and I resorted to sharing a tub of pic n’ mix sweets and a hot chocolate as everything else looked so unappetising!

Tonight will be different though as we will be watching those unfailingly comical home-lit fireworks and consuming our own grub. This is my selection of goodies for tonight – all from the Dairy Diary of course! I can’t wait!

Have fun everyone and stay safe.

Broccoli & Apple Soup

Fruit n’ Nut Fapjacks

Hot Mocha Choc

Spaghetti Soup

A perfect dish after the excesses of Christmas – wholesome, healthy and delicious.

Spaghetti Soup

Preparation time 10 minutes
Cooking time 30 minutes
Calories per portion 186 Kcal
Fat per portion 10g
of which saturated 2.1g
Serves 2
Suitable for vegetarians + freezing

Olive oil 1 tbsp
Onion 1 small, peeled and sliced
Carrot 1, peeled and diced
Button mushrooms 4–6, wiped and chopped
Chopped tomatoes 227g can
Vegetable stock cube 1
Boiling water 600ml (1 pint)
Angel hair spaghetti or rice noodles 25g (1oz)
Pesto sauce 1 tbsp
Salt and freshly ground black pepper
Grated Parmesan-like cheese 1/2–1 tbsp

1 Heat the olive oil in a large saucepan, add the onion and carrot and cook over a medium heat for about 5 minutes or until the vegetables have started to soften. Add the mushrooms to the pan and cook for a further 2–3 minutes.

2 Add the canned tomatoes, stock cube and water to the pan and bring the mixture to the boil. Reduce the heat, cover the pan and simmer the soup for 12–15 minutes or until the vegetables are tender. Break the spaghetti or noodles into pieces and add to the pan, then boil the soup, uncovered, for 2–3 minutes, or until the pasta is cooked.

3 Stir half of the pesto into the soup and season to taste with salt and pepper. Pour into a serving bowl and sprinkle with the Parmesan cheese and remaining pesto just before serving.

Cook’s tip
If the soup thickens too much, add a little extra boiling water. The soup may thicken after freezing; again, add more water.

Shopper’s tip
You can use ordinary spaghetti, but it will need to be added at the beginning of step 2. You may need to add more water.

Recipe taken from Clever Cooking for One or Two.

Cullen Skink

Cullen Skink

The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire.

Preparation time – 30 minutes
Cooking time – 40 minutes
Calories per portion – 411 Kcal
Fat per portion – 12g of which saturated – 6.9g
Serves – 4

Finnan haddock 1 (about 900g/2lb) or 500g (1lb 2oz) un-dyed smoked haddock fillet
Onion 1 large, skinned and thinly sliced
Milk 600ml (1 pint)
Potatoes suitable for mashing (such as King Edwards) 680g (11⁄2lb), peeled and thickly sliced
Leeks 2, trimmed, thinly sliced and washed
Butter 40g (11⁄2oz), cut into small pieces
Salt and freshly ground black pepper
Mace to garnish
Parsley sprigs, to garnish

1 Place the haddock in a large saucepan, add the onion, milk and 600ml (1 pint) of water. Bring to the boil, then reduce the heat, cover and cook gently for 10 minutes, or until the flesh flakes easily.

2 While the fish is cooking, place the potatoes in another large saucepan, cover with water, add 1⁄2 tsp of salt and bring to the boil. Then reduce the heat, partially cover the pan and cook until tender. Drain the cooked potatoes, and then mash them well with a potato masher.

3 Place a large colander over a bowl. Pour the haddock into the colander and leave it to drain well, and until cool enough to handle. Reserve the cooking liquid.

4 Remove and discard skin and bones from the fish, then flake the flesh. Reserve the onion.

5 Pour the fish liquid back into a clean pan, then using a balloon or hand whisk, gradually whisk in the mashed potatoes. Add the leeks and bring back to the boil, then reduce the heat, cover and cook gently for 10–15 minutes until the leeks are tender.

6 Gradually stir the butter into the soup, season to taste with salt and pepper, and then add the flaked fish and reserved onion. Cook gently for 5 minutes, or until the haddock is thoroughly reheated, taking care not to overheat as the fish will become tough.

7 Serve the soup in warm bowls, sprinkled with mace, black pepper and parsley leaves, and accompanied with warm crusty bread.

Cook’s tip
For a richer flavoured soup, use fresh fish stock instead of water

Recipe taken from Around Britain Dairy Cookbook.

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

Curried Soup with Bacon

A super tasty soup that’s so easy to prepare.

Currie Soup with Bacon

Serves 4
Time 35 mins
Calories 171 per portion
Fat 9g of which 4.2g is saturated
Suitable for freezing

Butter 15g (½oz)
Carrot 1, peeled and chopped
Onion 1, peeled and chopped
Potato 175g (6oz), peeled and diced
Smoked streaky bacon 4 rashers, chopped
Korma curry paste 2 tsp
Chicken stock 450ml (¾ pint)
Milk 300ml (½ pint)
Chopped coriander 3tbsp

1 Melt butter in a large pan and gently sauté carrot, onion, potato and bacon for 10 minutes.

2 Stir in curry paste, cook 1 minute then add stock and season with salt and pepper. Bring up to boil, stirring, then cover and simmer for 20 minutes.

3 Purée with a stick blender or in a food processor. Add milk and coriander and reheat.

A Dairy Diary recipe.

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

Welsh Leek Soup

Also known as cawl cennin, the word ‘cawl’ meaning broth.

Welsh Leek SoupPreparation time – 10 minutes
Cooking time – 40 minutes
Calories per portion – 140 Kcal
Fat per portion – 11g of which saturated – 6.5g
Serves – 6
Suitable for vegetarians (with vegetable stock)
Suitable for freezing

Butter 25g (1oz)
Onion 1, peeled and chopped
Potato 1, peeled and diced
Celery 2 sticks, chopped
Leeks 3, trimmed, sliced and washed
Stock, chicken or vegetable 900ml (1½ pints)
Salt and freshly ground black pepper
Crème fraîche 6 tbsp (about half a tub) plus extra for serving
Chives to garnish

1 Heat the butter in a large saucepan and add the onion, potato and celery. Cook over a medium heat for 5 minutes, stirring a couple of times.

2 Add the leeks to the pan, cover and cook for 10 minutes, stirring occasionally.

3 Add the stock and some seasoning and simmer, half-covered with the lid, for 20 minutes or until the potato is softened.

4 Ladle out about half the soup into a food processor and purée until fairly smooth. Pour the purée back into the pan with the rest of the soup and reheat with the crème fraîche. Add hot water to thin the soup a little more if you like.

5 Serve hot in warmed bowls, each garnished with a spoonful of crème fraîche and some snipped chives.

Cook’s tip
If you haven’t got crème fraîche, use double or single cream instead.

Recipe taken from Around Britain, Dairy Cookbook

 

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

Carrot, Apple and Celeriac Soup

Packed full of flavour and low in calories here is a tasty soup to hit the spot when you fancy a light snack.

Carrot Apple Celeriac Soup from Good Food, Fast: Dairy CookbookTime 25 minutes
Calories per portion 99 Kcal
Fat per portion 1gof which saturated 0.1g
Serves 3
Suitable for vegetarians
Suitable for freezing without the yogurt

Carrot 1 large, peeled and cut into small pieces
Celeriac, ¼ bulb, peeled and flesh cut into small pieces
Onion 1, peeled and chopped
Vegetable stock 600ml (1 pint)
Eating apples 2
Salt and freshly ground black pepper
Grated nutmeg a pinch
Low fat natural yogurt 2–3 tbsp
Ready made croutons to serve

1 Put the vegetables in a medium saucepan and pour over the vegetable stock and bring to the boil. Then reduce the heat, cover the pan and simmer the soup for 5 minutes.

2 Meanwhile, peel, core and chop the apples. Stir into the vegetables and continue to simmer for a further 5 minutes until tender.

3 Remove the pan from the heat and blend the soup using a hand-held electric wand or in a food processor or blender until the vegetables are finely chopped. Return to the pan, if necessary, season to taste and add the nutmeg.

4 Stir in the yogurt and heat through very gently for 1–2 minutes without boiling, until piping hot. Ladle into warm bowls and top each with a handful of croutons and a grinding of black pepper.

Celeriac is a knobbly root vegetable related to celery. If unavailable, use 2 sticks chopped celery instead.

Recipe taken from Good Food, Fast: Dairy Cookbook.


Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

 

1 … 3 4 5
Blog at WordPress.com.