Ingredients Archives: garlic

Mushroom and thyme soup

20170528_115325

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Mushroom and thyme soup
A simple and flavoursome soup
Course Soup
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Soup
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Finely chop the onion.
  2. Heat the oil and add the chopped onion.
  3. Saute for five minutes.
  4. Finely chop the mushrooms.
  5. Crush with a pinch of salt.
  6. Add the mushrooms, garlic and thyme to the onion.
  7. Continue cooking for five minutes.
  8. Add the stock cube and 500 ml water or to taste.
  9. Bring to the boil and then cook on low heat for 15 minutes.
  10. Ladle and stir in 1 Tbsp of cream in each bowl.
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Store cupboard lunch

Sardine Spaghetti1

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Store cupboard lunch
A quick and filling dish made with items in your store cupboard.
Course Main Dish
Cook Time 7 minutes
Servings
Ingredients
Course Main Dish
Cook Time 7 minutes
Servings
Ingredients
Instructions
  1. Cook the spaghetti in boiling water
  2. Three minutes before the spaghetti are ready, add the peas and continue to boil
  3. In the meantime prepare the sardines:
  4. Crush the garlic with a pinch of salt
  5. Chop the anchovy and add to the garlic. Continue to crush.
  6. Heat the oil and add the garlic and anchovy mixture and cook for 2 min or so.
  7. Add the breadcrumbs and stir to soak up the oil. Continue cooking until the mixture begins to brown.
  8. Add the sardines and break up with the stirring spoon.
  9. Once the spaghetti and the peas are cooked tip in with the flavorings and stir.
  10. Top with grated Parmesan cheese
  11. Serve with a plain green salad made with lettuce, a few slices of onion and a few olives and dressed with oil and vinegar.
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Spinach and Lentils Soup

20161201_124243

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Spinach and Lentils Soup
Course Soup
Servings
Ingredients
Course Soup
Servings
Ingredients
Instructions
  1. Heat the coconut oil and add the chopped onions and cook for 5 minutes until transparent adding a drop of water if they begin to dry.
  2. Add the chopped potato and stir for a couple more minutes.
  3. Stir in the garlic and continue cooking for 5 more minutes making sure the garlic does not burn.
  4. Add the turmeric, tomato puree and finally the lentils. Stir well to heat and then pour the water .
  5. Bring to the boil and cook on medium heat for 15 minutes or until the potatoes are soft.
  6. Crumble in the stock cube and season to taste.
  7. Stir in the chopped spinach and heat to wilt.
  8. It will look thicker so add more boiling water to dilute to taste.
  9. Serve and sprinkle with the grated cheese.
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Salmon broccoli quiche

Salmon quiche                Salmon and broccoli

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Salmon broccoli quiche
This dish goes a long way when served with a mixed salad.
Course Main Dish
Prep Time 40 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Main Dish
Prep Time 40 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
Poach the salmon
  1. Place the salmon fillets skin down in a small pan. Cover with cold water. Bring to the boil, turn over and when it boils again take off the heat, cover and leave to cool. At this stage the salmon fillets can be stored for up to a day in the fridge.
Onions and garlic
  1. Melt the butter. Saute the chopped shallots for 3 minutes. Add the spring onions and garlic. Continue to cook on medium heat for 2 minutes stirring. Remove to a large bowl.
Broccoli
  1. Remove the stalks and separate the broccoli head into tiny florets. Steam for 6 minutes. Add to the bowl with the onion and garlic mixture
The salmon
  1. Discard the skin from the poached salmon fillets. Flake and add to the broccoli and onion mixture. Season with 1 tsp salt and some black pepper. Stir well.
The pastry
  1. Preheat the oven to 200 degrees C. Roll the pastry to fit a 20cm square baking dish or similar. Trim the edges and use the trimmings to form strips of pastry to use on top. Bake blind for 10 minutes: this is achieved by placing a piece of grease-proof paper on top of the pastry and weighing it with a packet of dried chick peas of beans (which you can then stored in a jar and reuse). Remove the peas and paper. Store the peas and reserve the paper.
The custard
  1. Soften the cream cheese by mixing gently with a fork. Add the cream and continue to stir briefly. Add the eggs one at a time taking care to stir fully each one before adding the next one. Sprinkle with 1 tsp salt and keep mixing. Add the lemon juice and mix.
Assembly
  1. Spread the broccoli, salmon, onion and garlic mixture over the pastry base. Pour over the custard. Arrange the strips of pastry on top. Brush with some milk.
Baking
  1. Bake for 25 minutes. Now cover with the grease-proof paper you used earlier. Continue cooking for 10-15 minutes. By now the top has risen and evenly browned. Towards the end check if the custard is ready : stick a skewer in. It will come out clean or nearly clean.
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