Easy to make Carrot & Coriander Soup
1.5 pounds of fresh Carrots
1 Large Onion
A good handful of chopped, fresh Coriander
Sea Salt & Ground Black Peppers
1 Vegetable Stock Cube
Finely dice Onion
Mix together in a large pot
Add water, Vegetable Stock Cube, Salt & Pepper
Add finely chopped Coriander (leave some for a garnish)
Cover pot, simmer for 30 minutes
Leave to cool slightly
Place soup into liquidiser (use a hand blender if easier) until smooth
Return to pot
Serve with Double Cream or Creme Fraiche
Sprinkle with remainder of chopped Coriander
1 quarter pound of Butter
1 quarter pound of Porridge Oats
3oz of Sugar
1 quarter pound of Self-raising Flour
1 level teaspoon of Cinnamon
Jam – preferably Blackcurrant or Raspberry
Prepare all the ingredients.
Cream the Butter and Sugar together, and slowly add in the beaten Egg.
Sieve the flour then add into the Egg and Flour mix, along with the Oats and the Cinnamon.
Mix into a Paste.
Rub some butter on a deep 7 inch sandwich tin.
Line the tin with Half the Paste.
Spread with jam.
Cover the rest with the remaining Paste.
Bake in oven 180C or 350F for 45 minutes, until crisp and brown.
Remove from dish.
Leave to stand.
Serve with a cup of hot, fresh tea.