Sunday, 31 March 2013

Soup, Salad & Giant Croutons.

Make Your own Soup & Serve Your Own Salad

Cooking Time : 15mins
Feeds: 6/8

Spinach Soup
1 x Nob of butter about 10 g
1 x White onion (roughly chopped)
2 x Cloves of garlic (crushed and roughly chopped)
1 x Potato (chop into small cubes and wash off the starch)
1 x pot of single cream -250 ml
2 veggie stock cubes in 2.5 pints of water
2x Big bags of fresh Spinach- 500g in total (make sure you wash it thoroughly)
Zest of half a lemon
1x tsp of freshly grated nutmeg or powdered.
Salt & Pepper- White if you have it.
Freshly Grated Parmesan to garnish.

Add the nob of butter to a pan on a medium heat and add in the roughly chopped onion, garlic and potato- season with salt and pepper and let it cook for 3/4 minutes- don't let anything stick or burn, then add the vegetable stock and 3/4 of the spinach (you need to save some to add last minute which helps make it super green) let this cook for 7/8 mins so the potato is soft. Then add in the cream and the remaining spinach and blitz with the hand blender. Don't forget to then add in your lemon zest and nutmeg- also test the seasoning and add if necessary. Let it cook for a further 2 mins and you're ready to serve.

Basil Pesto- (minus the pine nuts)
1 x Pack of fresh basil
1 x Lump of fresh parmesan- finely grated
2 x Garlic cloves- crushed
Sprinkle of rock salt

Instructions- Muddle together in pestle and mortar and add half a mug of extra virgin olive oil when it's all ground up.


Extras for the Soup-
2 x Leeks- Roughly Chopped
2 x Big handfuls of Spinach
1x Tin of Black Eyed Beans
Salt& Pepper

Feta crumbled and ready to sprinkle on top of your soup.

Instructions- Slice and add to a small nob of butter in a pan and let is cook on a medium heat for 3/4 mins then serve with the soup.

Tomato and Mozzarella Salad-

3 x Big balls of buffalo mozzarella - roughly torn
4/5 Large Ripe Tomatoes- beef tomatoes are good if you can get them- sliced
2 x Gem Lettuce
1 x Handful of Basil- roughly torn
Black Pitted olived 
2x Spring Onions- finely sliced
-Glug of Extra Virgin Olive Oil

Garlic, seeded croutons.

Seeded Garlic Croutons-
1 x Turkish Flatbread- Sliced in half - then chopped into rough cubes 4cm x 4cm ish!
2 x cloves of garlic- chopped in half then rubbed over the toasted bread
Olive Oil

Slice the flat bread in half- long ways you you've got double the bread then toast either under the grill or in the oven. Cut the garlic cloves in half and rub the bread with them, drizzle with olive oil,
sprinkle with seeds and place back in the oven for a further few minutes to roast the seeds slightly.

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