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Chilled cucumber soup
Chilled cucumber soup

ingredients


  • 1 onion, diced
  • 50g/2oz butter
  • 550g/1lb 4oz cucumber, diced
  • 1.8 litres/3pt vegetable stock
  • 2 tablespoons chopped fresh parsley
  • juice of 1⁄2 lemon
  • 600ml/1pt single cream
  • salt and freshly ground black pepper


Serve 6-8


  • In a heavy saucepan, gently sweat the onion in the butter until soft and translucent, but not coloured. Add the cucumber and continue to cook gently for a further 5 minutes.
  • Pour in the stock and bring to the boil. Reduce the heat, season with salt and pepper, and simmer for 5 minutes. Add the parsley and lemon juice, and continue to cook for a further 5 minutes.
  • Blend or process the soup to a purée. Allow to cool, then transfer to the refrigerator to chill.
  • When ready to serve, whisk in the single cream. Serve chilled.

Chilled cucumber soup

Gazpacho Soup
Gazpacho Soup

ingredients


  • 2 large garlic cloves
  • 1 egg yolk
  • 1 thick slice bread, crust removed
  • 90ml/3fl oz olive oil
  • 450g/1lb canned whole peeled plum tomatoes
  • 900g/2lb ripe tomatoes, deseeded and chopped
  • 1 large onion, choped
  • 1 cucumber, peeled and chopped
  • 2 red peppers, seeded and chopped
  • 1 tablespoon tomato purée
  • sea salt and freshly ground black pepper
  • 2 lemons, cut into wedges, to serve


Serve 6


  • Put the garlic, egg yolk and bread in a blender or food processor. With the motor running, slowly add the oil in a thin steady stream until the mixture turns to mayonnaise.
  • Add the chopped tomatoes, onion, cucumber, peppers and tomato purée in batches, and continue blending until smooth.
  • Season with salt and pepper to taste, and chill in the refrigerator until ready to serve. 
  • Just before serving, check the seasoning and adjust if necessary. Serve cold with lemon wedges for squeezing over.

Gazpacho Soup

French onion soup
French onion soup

ingredients


  • 900g/2lb onions, thinly sliced
  • 50g/2oz butter
  • 900ml/11⁄2pt vegetable stock
  • salt and freshly ground black pepper


Serve 6


  • Fry the onions very gently in the butter in a covered saucepan for 15 minutes until soft and starting to caramelize. Remove the lid, increase the heat and fry, stirring, for about 20 minutes until the onions are a rich golden brown.
  • Add the stock and bring to the boil. Reduce the heat, part-cover and simmer for 15 minutes. Season with salt and pepper, and serve.

French onion soup

French bean soup
French bean soup

ingredients


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 celery sticks, thinly sliced
  • 3 garlic cloves, minced
  • 550g/1lb 4oz canned cooked cannellini beans, drained
  • 400ml/14fl oz vegetable stock
  • 125ml/4fl oz white wine
  • 3 sprigs of fresh rosemary
  • 1⁄4 teaspoon ground white pepper
  • 100g/4oz mozzarella cheese, grated


Serve 4


  • Heat the oil in a large saucepan over a medium-high heat. Add the onion, celery and garlic, and sweat for 5 minutes until soft, stirring frequently.
  • Add the remaining ingredients except the cheese, and bring the mixture to the boil. Reduce the heat and cover the pan, then simmer for 10–15 minutes.
  • To serve, remove and discard the rosemary sprigs. Ladle the soup into warm bowls, and top each serving with a little of the cheese.

French bean soup

Fish chowder Soups
Fish chowder Soups

ingredients


  • 3 tablespoons olive oil
  • 200g/7oz onion, finely chopped
  • 200g/7oz celery, finely chopped
  • 150g/5oz carrot, finely chopped
  • 400g/14oz canned chopped tomatoes
  • 1 teaspoon finely chopped garlic
  • 100g/4oz plain flour
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon dried marjoram
  • 1⁄2 teaspoon dried oregano
  • 2.4 litres/4pt fish stock
  • 200g/7oz cooked boneless cod fillets, flaked
  • 25ml/1fl oz dark rum
  • 25ml/1fl oz Worcestershire sauce
  • 1 tablespoon Tabasco sauce
  • salt and ground black pepper

Serve 10


  • Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously.
  • Add the flour, cinnamon and herbs, and continue to cook for a further 2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring occasionally.
  • Season with salt and pepper, and serve hot.

Fish chowder Soups

Lettuce soup
Lettuce soup


ingredients


  1. 600ml/1pt chicken stock
  2.  round lettuce, shredded
  3. 1 small onion, chopped
  4. 25g/1oz butter
  5. 1⁄2 teaspoon freshly grated nutmeg
  6. 300ml/10fl oz milk
  7. 1 egg yolk
  8. 2 tablespoons single cream
  9. salt and freshly ground
  10. black pepper

serves 6


  • Bring the stock to the boil, add the lettuce and boil for 5 minutes. In a separate pan, sweat the onion in the butter for 3 minutes until soft.
  • Pour in the lettuce and stock, and season with the nutmeg, salt and pepper. Simmer for 5 minutes until the onion is very soft. Purée in a blender or food processor, and return to the saucepan. Stir in the milk.
  • Whisk the egg yolk and cream together. Whisk in a little of the soup, then pour back into the remaining soup and heat through, stirring all the while. Do not allow to boil or the egg will curdle. Serve hot.

Lettuce soup

Viennese chocolate fingers
Viennese chocolate fingers


ingredients


  1. 100g/4oz butter
  2. 75g/3oz icing sugar
  3. 175g/6oz self-raising flour, sifted
  4. 25g/1oz cornflour 
  5. 200g/7oz dark chocolate (at least 70% cocoa solids)

serves 8

  • Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease two baking trays.
  • Cream the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the flour and cornflour.
  • Melt 75g/3oz dark chocolate in a heatproof bowl set over a pan of simmering water. Beat the chocolate into the biscuit dough.
  • Put the mixture in a piping bag fitted with a large star nozzle, and pipe fingers about 5cm/2in long on the baking trays, leaving room for spreading. Bake in the oven for 12–15 minutes.
  • Remove from the oven, and leave to cool slightly on the baking trays, then transfer to a wire rack and allow to cool completely.
  • Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, and dip one end of each biscuit in the chocolate, allowing the excess to drip back into the bowl.
  • Put the biscuits on a sheet of baking parchment, and leave to set before serving.

Viennese chocolate fingers

Tapenade
Tapenade


ingredients


  1. 50g/2oz canned anchovies in
  2. olive oil
  3. 250g/9oz pitted black olives
  4. 2 tablespoons capers, rinsed and drained
  5. 4 tablespoons extra virgin
  6. olive oil
  7. squeeze of lemon juice
  8. 1 baguette, sliced and toasted

serves 12

  • Put the anchovies, capers and olives into a blender, and chop for a minute or so.
  • With the motor running, gradually add the olive oil in a thin constant stream, then add the lemon juice.
  • Transfer to a bowl and chill until needed. Serve on freshly toasted slices of baguette.
  • Note?Tapenade makes a good spread with other ingredients on sandwiches such as muffuletta, panini or focaccia; it can also be used as a condiment. It will keep for up to 2 weeks stored in a glass screwtop jar in the refrigerator. 

Tapenade