Sunday, 28 April 2013

Sausage and apple stew (2 colours)



Ingredients
Olive oil - 1 tbsp
Vegetarian sausages - 6 to 8
Red onion - 1, chopped
Red apples - 2, cored and chopped into large pieces
Cranberry sauce - 2 tbsp
French mustard - 1.5 tbsp
Vegetable stock - 280 ml

Methods
1) Fry the sausages in the olive oil, turning occasionally, until cooked. Chop into 1 inch pieces and return to the pan with the onion. Cook for a couple of minutes.
2) Add the rosemary and apples to the pan and cook for another 5 minutes.
3) Add the cranberry sauce and mustard to the stock and stir, then add to the pan.
4) Bring to the boil and then simmer for 10 minutes. Serves 2-3.

Thursday, 11 April 2013

Chilli bean, pepper & tomato soup (3 colours)


Ingredients
Olive oil - 1 tbsp
Onion - 1, chopped
Garlic - 4 cloves, finely chopped
Red peppers - 2, chopped
Red chilli peppers - 2, finely chopped
Vegetable stock - 900 ml
Passata - 750 ml
Sweet chilli sauce - 1 tbsp
Tomato puree - 1 tbsp
Sun-dried tomato puree - 1 tbsp
Kidney beans - 400 g tin, drained and rinsed

Methods
1) Heat the oil in a large saucepan and cook the onion and garlic for a couple of minutes. Add the peppers and chilli peppers to the pan and cook for another few minutes, stirring occasionally.
2) Stir in the stock, passata, sweet chilli sauce and both tomato purees.
3) Add the kidney beans to the pan and bring to the boil. Reduce the heat, cover and simmerk for 30 minutes. Blend in batches and then reheat. Serves 4.

Monday, 8 April 2013

Mulligatawny soup (2 colours)

Ingredients
Olive oil - 1 tbsp
Carrot - 1 large, peeled and chopped
Celery - 1 stick, chopped
Bramley apple - 1, cored and chopped (don't peel it)
Plain flour - 25 g
Curry powder - 1 tbsp
Vegetable stock - 1.2 litres
Mango chutney - 1 tbsp
Sultanas - 25 g
Sugar - pinch
Lemon juice - 2 tsp

Methods
1) Heat the oil in a large saucepan and when hot add the carrot, celery and apple. Cook for 5 minutes and then stir in the flour and curry powder.
2) Slowly stir in the stock and then bring to the boil. Reduce the heat and simmer for 10 minutes.
3) Add the chutney, sultanas, sugar and lemon juice to the pan and then cook on low for an hour until the vegetables are very soft. Blend until smooth and then reheat before serving. Serves 4.