December


CRANBERRY SAUCE

A little addition to Christmas dinner.

INGREDIENTS:

  • Cranberries (250g)
  • Brown Sugar (100g)
  • Orange Juice (fresh, 100ml)

METHODS:

  1. In a pan add the sugar and orange juice. Bring to the boil.
  2. Add the cranberries to the mixture. Continue to allow the mixture to simmer until the cranberries are softened but are still able to hold their shape.
  3. The sauce will begin to thicken as it cools.

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.