November


BRUSSEL SPROUTS & BACON

Perfect way to use your brussel sprouts.

INGREDIENTS:

  • Brussel Sprouts (150g)
  • Bacon (4-5 rashers)
  • Butter (25g)

METHODS:

  1. The brussel sprouts should be placed into a pan and boiled in salted water for six minutes.
  2. Once cooked remove from the water.
  3. In a frying pan fry the bacon until golden. Once cooked add the brussel sprouts and butter.
  4. Fry for three to four minutes.

PARSNIP & ROSEMARY SOUP

A lovely soup recipe.

INGREDIENTS:

  • Parsnips (550g, peeled and chopped)
  • Olive Oil (3 tbsp)
  • Butter (50g)
  • Onion (1 large, finely chopped)
  • Vegetable Stock (750ml)
  • Dried Rosemary (2 tbsp)
  • Milk (500ml)

METHODS:

  1. Cover the chopped parsnips with olive oil and place in a tray.
  2. Roast in the oven for twenty minutes at 200°C.
  3. In a pan melt the butter and fry the onion and rosemary for three minutes. Once the roasted parsnip is cooked add to the pan.
  4. Also add the Vegetable stock and milk and bring the mixture to the boil. Simmer until the parsnips are soft.
  5. Blend into a soup and season with salt and pepper.

CREAMY SWEDE SOUP

Great for an Autumn night.

INGREDIENTS:

  • Swede (peeled and cubed)
  • Olive Oil (3 tbsp)
  • Onion (1 chopped finely)
  • Carrots (2, finley sliced)
  • Garlic Clove (1, crushed)
  • Fresh Thyme
  • Vegeatble Stock (1.2 litres)
  • Single Cream (142ml)

METHODS:

  1. Cover the swede cubes with two tablespoons of oil and roast for thirty minutes at 200°C.
  2. In a pan heat the remaining oil and add the onion, carrot, garlic and thyme leaves. Fry for around five minutes until softened.
  3. Once cooked add the swede to this pan and add the vegetable stock. Bring to the boil and leave to simmer for thirty minutes.
  4. Blend into a smooth soup and add the cream, stirring to mix.