Ingredients Archives: onion

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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Chicken stew

Chicken stew

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Chicken stew
A warming all-in-one dish. The strength of this dish is from the presence of root vegetables with celery and onion for flavour. The proportions of the ingredients are not critical.
Course Main Dish
Prep Time 10 minutes
Cook Time 60-70 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 60-70 minutes
Servings
Ingredients
Instructions
  1. Heat the oil in a large saucepan.
  2. Add the chicken and brown.
  3. Remove the chicken pieces from the pan and keep to one side.
  4. Add the onion, celery, carrots, potato and swede to the pan with the hot oil.
  5. Saute for 5 minutes, stirring.
  6. Stir in the crumbled stock cube and the flour.
  7. Add water, cover and cook gently for 30 minutes.
  8. Place the chicken pieces back in the pot.
  9. Cook for 30 minutes stirring occasionally and adding more water if it begins to thicken and stick
  10. Add the drained barley and peas.
  11. Stir in the mustard.
  12. Cook for another 3 minutes to warm up the barley and peas.
  13. Before sereving check seasoning and adjust if necessary.
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Tangy Beetroot Soup

20160927_201340

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Tangy Beetroot Soup
Course Soup
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Soup
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Heat the oil and sauté the beetroot, carrot, ginger and onion for 5-6 minutes.
  2. Stir in the spices and cook for 1-2 minutes to release the aroma.
  3. Add the stock and tomatoes and season with black pepper.
  4. Simmer for 30 minutes or until the beetroot is soft.
  5. Remove from the heat and liquidise
  6. Serve with a dash of creme fraiche and a sprig of rosemary in each bowl.
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Carrot soup

Carrot1

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Carrot soup
Instructions
  1. 1. Roughly chop the carrots.
  2. 2. Heat the oil in a saucepan and sauté the carrots with the onion.
  3. 3. Add the crumbled stock cube and the dried coriander.
  4. 4. Stir well.
  5. 5. Cover with water and cook for 15 min or until the carrots are soft
  6. 6. Blend and serve sprinkled with the chopped parsley
  7. (You can add 1tsp pouring cream if liked)
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