Vegetable Stock

Use this versatile stock as the basis for all good soups and sauces.If you've an extra large saucepan or a preserving pan,why not make double the quantity and freeze several batches?


This Recipe will makes 2.25 Liters/4 Pints/10 Cups

INGREDIENTS

2 leeks,roughly chopped                                    
3 sticks celery,roughly chopped
1 large onion,with skin,chopped
2 pieces fresh root ginger,chopped
3 garlic cloves,unpeeled
1 yellow pepper,seeded and chopped
1 parsnip,chopped
mushroom stalks
tomato peelings
45ml/3 tbsp light soy sauce
3 bay leaves
bundle of parsley stalks
3 sprigs of fresh thyme
1 sprig of fresh rosemary
10 ml/2 tsp salt
ground black pepper
3.5 liters/6 pint/15 cups cold water


PREPARATION

1.Put all the ingredients into a very large saucepan or small preserving pan.
2.Bring slowly to the boil,then lower the heat and simmer for 30 minutes,stirring from time to time.
3.Allow the liquid and vegetables to cool.Strain,discard the vegetables and the stock is ready to use.Alternatively chill or freeze the stock and keep it to use as required.

CRISP CROUTONS
Easy to make and simple to store,these croutons add a delightful touch to fresh homemade soups.They are also an ideal way of using up stale bread.Specialty bread such as ciabatta or baguettes can be thinly sliced to make the nicest,crunchiest croutons,but everyday sliced loaves can be cut into interesting shapes for fun entertaining.Use a good quality,flavourless oil such as sunflower or groundnut,or for fuller flavour brush with extra virgin olive oil.Alternatively,you could use a flavoured oil such as one with garlic and herbs or chilli.
    Preheat the oven to 200 Celsius or 400 Fahrenheit
4.Place the croutons on a baking sheet,brush with your chosen oil,then bake for about 15 minutes until golden and crisp.They crisp up further as they cool.Store them in an airtight container for up to a week.Reheat in a warm oven if liked,before serving.

Hope you enjoy!

Leave a comment after u try this recipe. 

Mediterranean Vegetables with Tahini

WONDERFULLY COLOURFUL,THIS STARTER IS EASILY PREPARED IN ADVANCE.TAHINI  IS PASTE MADE FROM SESAME SEEDS.

THIS RECIPE SERVES FOUR

INGREDIENTS:
2 peppers,seeded and quartered
2 courgettes,halved lengthways
2 small aubergines,degorged and halve lengthways
1 fennel bulb,quartered
Olive oil
Salt and ground pepper
115g/ 4oz Greek Halloumi Cheese sliced

FOR THE TAHINI CREAM:
225g/ 8oz/1cup tahini paste
1 garlic cloves,crushed
30ml/ 2tbsp olive oil
30ml/2tbsp fresh lemon juice
120ml/4 fl oz./1/2 cup cold water


PREPARATION:
1.Preheat the grill or barbecue until hot.Brush the vegetables with oil and grill until just browned,turning once.(If the peppers blacken,don't worry.The skins can be peeled off.)Cook the vegetables until just softened.
2.Placed the vegetables in a shallow dish and season.Allow to cool.Meanwhile,brush the cheese slices with oil and grill these both sides until just charred.Remove them with a palette knife.
3.To make tahini cream,place all the ingredients,except the water,in a food processor or blender.Whizz for a few seconds to mix,then,with the motor still running,pour in the water and blend until smooth.
4.Serve the vegetables and cheese on a platter and trickle over the cream.Delicious served with warm pitta or naan bread.


COOK'S TIP:

To degorge aubergines,sprinkle cut slices with salt and allow the juices that form to drain away in a colander.After 30 minutes or so,rinse well and pat dry.Degorged aubergines are less bitter and easier to cook.

Warm Avocado wth Tangy Topping

LIGHTLY GRILLED WITH A TASTY TOPPING OF RED ONIONS AND CHEESE,THIS MAKES A DELIGHTFUL ALTERNATIVE TO THE RATHER HUMDRUM AVOCADO VINAIGRETTE.

This recipe will serve Four

INGREDIENTS:

1 small red onion,sliced
1 garlic clove,crushed
15ml/ 1 tbsp sunflower oil
Worcestershire sauce
2 ripe avocados,halved and stoned
2 small tomatoes,sliced
15ml/ 1 tbsp fresh chopped basil,marjoram or parsley
50g/ 2oz Lancashire or Mozzarella cheese,sliced
Salt and ground black pepper


PREPARATION:

1.Gently fry the onion and garlic in the oil for about 5 minutes until just softened.Shake in a little Worcestershire sauce.
2.Preheat a grill.Place the avocado halves on the grill pan and spoon the onions into the center.
3.Divide the tomato slices and fresh herbs between the four halves and top each one with the cheese.
4.Season well and grill until the cheese melts and starts to brown.


VARIATION:
Avocados are wonderful served in other hot dishes too.Try them chopped and tossed into hot pasta or sliced and layered in a lasagne.


HOPE YOU ENJOY!.  Please leave a comment after you try this recipe.

Tempura Vegetables with Dipping Sauce

A JAPANESE FAVOURITE,THINLY SLICED,FRESH VEGETABLES ARE FRIED IN A LIGHT CRISPY BATTER AND SERVED WITH FLAVOURED SOY SAUCE

 

 

SERVES FOUR TO SIX

 INGREDIENTS:
1 Medium courgette,in thin sticks
1 Pepper,seeded and cut in wedges
3 Large mushrooms,quartered
1 Fennel bulb,cut in wedges
1/2 Medium Aubergine,thinly sliced 
Oil,for deep frying
 FOR THE SAUCE:
45ml/3 tbsp soy sauce
1 ml/1 tbsp medium dry sherry
5ml/1 tsp sesame seed oil
few shreds fresh ginger or spring onion 
FOR THE BATTER: 
1 egg
115g/4oz/1 cup plain flour
175ml/6fl oz 3/4 cup cold water
salt and ground black pepper


PREPARATION:  

1.Prepare all the vegetables and lay them out on a tray,together with sheets of kitchen paper towel for draining the vegetables after cooking.
2.Mix the sauce ingredients together by whisking them in a jug or shaking them together in a sealed jar.Pour into a bowl.
3.Half fill a deep frying pan with oil and preheat to a temperature of about 190 Celsius or  375 Fahrenheit.Quickly whisk the batter ingredients together,but don't overbeat them.It doesn't matter if the batter is a little lumpy.
4.Fry the vegetables in stages by dipping a few quickly into the batter and lowering into the  oil in a wire basket.Fry for just a minute until golden brown and crisp.Drain on the paper towel.
5.Repeat until all the vegetables are fried.Keep those you have cooked uncovered,in a warm oven while you fry the rest.Serve the vegetables on a large platter alongside the dipping sauce.

COOK'S TIP 
 Successful deep frying can be quite tricky and a bit hazardous.Never leave the pan of oil unattended while the heat is turn on.If you have to leave the stove,turn off the oil.The oil drop in temperature during cooking,so keep re-heating it between batches.


HOPE YOU ENJOY! Please leave a comment after you try this recipe.