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Easy to make Carrot & Coriander Soup

Ingredients

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

Method

Finely dice Onion

Grate Carrots

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

Reheat

Serve with Double Cream or Creme Fraiche

Sprinkle with remainder of chopped Coriander

Jam Sandwich

1 quarter pound of Butter

1 Egg

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.