recipes
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carrot and
coriander soup
1 medium onion, finely chopped
~800ml chicken stock
2 tsp ground coriander
1 tsp ground cumin
2 cloves garlic, finely chopped
1" of ginger, peeled and finely chopped
1/2 red chilli, deseeded and finely chopped
500g carrots, peeled and roughly sliced
small bunch of fresh coriander, divided into stalks and leaves
and finely chopped
dump the onions and enough chicken stock to cover them in a
large saucepan. cover, bring to the boil, and simmer briskly
until the onion is translucent and has begun to 'fry' in the
stock. add the spices, ginger, garlic and chilli to the
pan and cook, stirring constantly, until they're fragrant and
have begun to change colour.
add the carrots and chopped coriander stalks to the pan and stir
well to combine. pour over enough stock to cover the
vegetables, cover and bring to the boil.
simmer for about 25 minutes until the carrots are tender.
cool for about 15 minutes before liquidising to your desired
consistency. stir in the chopped coriander and season to
taste.
if the soup is too thick, then thin down with some more stock,
plain water, milk, or cream. the choice is yours,
depending upon how virtuous you're feeling....
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pea and coriander soup
From Rachel’s Favourite Food by Rachel Allen.
50g butter
150g onion, chopped
2 garlic cloves, crushed or chopped
½ tsp salt and pepper, or to taste
850ml chicken stock or vegetable stock
450g fresh or frozen peas
2 tbsp chopped coriander
melt the butter in a large saucepan, and add the onion, garlic
and chilli.
cover with a greaseproof paper and a lid, and sweat over a low heat for 3 or 4 minutes, or until the onions are soft. Pour in the stock, and bring the soup to the boil.
tip in the peas and boil rapidly, without the lid, for about 2 or 3 minutes, or until the peas are tender.
add the coriander to the soup, and blend in a liquidiser until smooth.
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mozzarella lasagne
1 onion
275g mozzarella
1 tbsp cooking oil
350g extra lean minced beef
500g jar of bolognese sauce
salt and black pepper
25g butter
25g plain flour
300ml milk
175g lasagne sheets
25g freshly grated parmesan
preheat the oven to 190. peel and chop the
onion and slice the mozzarella thinly. heat the oil and fry the
onion and mince for five minutes. add sauce and cover and simmer
for 20 minutes. season.
meanwhile, melt the butter in a pan, stir in the flour and cook
for one minute. remove from heat and add the milk. stir the
sauce over a low heat until thickened.
spread a third of the meat sauce over base of a shallow
ovenproof dish. top with a third of the mozzarella and cover
with a third of the lasagne sheets. repeat the layers
twice. spoon over the white sauce and sprinkle with
parmesan. bake for 45 minutes until cooked through.
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rachel allen's
dark chocolate and stem ginger biscuits
150g plain flour
25g of rice (or corn) flour
125g butter
50g light brown sugar
75g chopped crystallised stem ginger
1. mix up until it comes together as a dough
2. roll into balls onto a baking tray.
3. flatten slightly with a wet fork.
4. place in a preheated moderate oven (160) for 12-15 minutes.
5. leave to cool completely.
6. brush/dip with melted dark chocolate (70% in coco solids)
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rachel allen's fudge
375g condensed Milk
450g golden caster sugar
100g butter
1tsp vanilla essence (if required or 75g of chocolate chips)
1. melt the butter then add milk and sugar, cook for 10 to 15
minutes on a low heat.
2. fill the sink with some water and place this pan on and mix
this mixture with some minutes. this will make the mixture
hard quickly. when grainy, its time to put into a baking
tray.
3. then put this mixture on the tin and spread out about 1cm
think.
4. let it cool for about 5 minutes and you have to cut the shape
within 3 to 5 minutes otherwise this mixture will very hard.
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little mocha kisses
From Rachel’s Favourite Food For
Living by Rachel Allen
ingredients for the biscuits
175g/6oz self raising flour
75g/3oz caster sugar
75g/3oz butter
2 tsp instant coffee powder or granules
1 tsp hot water
1 free range egg
for the chocolate icing
50g/2oz butter, softened
100g/4oz icing sugar, plus extra for dusting
3 tsp cocoa powder
1. preheat the oven to 180C/350F/Gas 4.
2. place the flour, sugar and butter in a food processor and
blend until the mixture resembles breadcrumbs.
3. in a cup or small bowl, mix the coffee with the hot water,
then add the egg and whisk together.
4. add this to the food processor and process until the dough
comes together. (if making this by hand, rub the butter into the
flour and sugar in a bowl, then add the coffee, water and egg
mixture and bring together to a dough.)
5. dust the work surface with icing sugar and then roll out the
dough until it is 5mm/¼ in thick and, using a 4cm/1½ in long
heart-shaped cutter, cut out 50-60 heart shapes. (if the dough
is a bit soft before shaping, chill it in the deep freeze for 10
minutes before using.)
6. place the hearts slightly spaced apart on two baking trays
(no need to grease) and bake in the oven for 10-15 minutes or
until golden brown and slightly firm at the edges.
7. remove from the oven and carefully lift off the tray with a
metal slice while they are still very hot to prevent them
sticking. allow to cool on a wire rack.
8. for the chocolate icing, mix the soft butter, icing sugar and
cocoa powder in a bowl using a wooden spoon, or in the food
processor, until it comes together.
9. use the icing to sandwich the cookies together. If you dip a
table knife into hot water as you work, it helps to spread the
icing. store in a box for two or three days.
Makes 25 - 30 sanwiched hearts.
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vanilla melting moments - also from
rachel allen
Biscuits:
175g self raising flour
125g corn flour
50g icing sugar
225g butter, cut into pieces
1/4 teaspoon vanilla extract
Vanilla Butter Cream:
50g butter, softened
125g icing sugar
1/4 teaspoon vanilla extract
1. preheat the oven to 160 C/ (325 F) gas mark 3.
2. place the flour, corn flour and icing sugar in a food
processor and whizz briefly to mix.
3. add the butter and vanilla and whizz until it comes together
(a minute or two, I do it slowly) until a soft dough.
4. roll into 40 small balls the size of a large marble.
5. place trays on (no need to grease or line) and flatten down a
bit with a wet fork.
6. bake for 13-15 minutes until still very pale in colour but,
slightly firm.
7. remove carefully and allow to cool. then move to a wire
rack.
8. keep the same bowl in the processor and whizz the ingredients
for the butter cream until they come together. add the
icing sugar bit by bit.
9. sandwich the biscuits with the butter cream.
Makes 20.