Pak Choi and Noodle Soup

Pak Choi and Noodle Soup

Mar 7, 2019 | Recipes, Soups

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PAK CHOI & NOODLE SOUP

Ingredients

  • 1 Litre Chicken Stock
  • 1 tsp Fresh Root Ginger Finely chopped
  • 1 small Red Chilli de-seeded and chopped finely
  • 1/2 Juice of one Lime Squeezed
  • 1 tbsp Light Soy Sauce
  • 50 g Chestnut Mushrooms
  • 2 Pak Choi heads or leaves
  • 150 g Egg Noodles Thin
  • A kettle full of boiling water
  • 2 tbsp Coriander Chopped

Instructions

  1. Put the stock, ginger, chilli, lime juice and light soy sauce in a large saucepan. Simmer for 5 minutes over a moderate heat.

  2. Stir in the mushrooms and pak choi and continue cooking for another 5–7 minutes or until the green stems are cooked but not soggy.

  3. Place the noodles in a bowl and pour boiling water over them. Stir to separate the strands and then leave to soak according to the packet instructions. Drain off the water and divide the wet noodles between four warm bowls.

  4. Top up with the soup and decorate each bowl with chopped coriander.
Easy Garden Soup

Easy Garden Soup

Mar 7, 2019 | Recipes, Soups

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EASY GARDEN SOUP

A recipe from one of our regulars

Ingredients

  • 1 Onion Sliced
  • 1 Small Potato Peeled and diced
  • 2 tbsp Olive Oil Extra Virgin
  • 1 Chilli (if prefered) Chopped finely
  • 1 Colander Filled with anything from the veg patch plus greens – salad leaves Spinach, Kale, Chard, etc
  • 1 Litre Stock
  • 1 Tin Coconut Milk

Instructions

  1. Fry the onion and potato in the oil over a gentle heat for 5 – 10 minutes until soft.

  2. Add chilli, if using, salad leaves and stock Simmer for 10 minutes, then blitz in a blender

  3. Add coconut milk and reheat.

Recipe Notes

FIVE HEALTH BENEFITS OF SALAD LEAVES
1. The insoluble fibre within them is important for digestive good health
2. The soluble fibre helps to lower cholesterol and stabilise blood sugar levels.
3. Dark green leaves contain Vitamin A, C, E and K
4. Kale is a better source of calcium than milk
5. The olive oil actually helps you absorb the nutrients from the other ingredients.

Spinach Soup

Spinach Soup

Mar 7, 2019 | Recipes

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SPINACH SOUP

Course Soup
Keyword Spinach
Servings 4 People

Ingredients

  • 2 Bunches Spinach Cleaned & chopped
  • 2 Granny Smith apples Chopped
  • 25 g Butter
  • 1 Small Onion Chopped
  • 20 g Flour
  • 275 ml Chicken Stock
  • 275 ml Milk
  • 70 ml Cream
  • Squeeze Lemon
  • 1 Pinch Nutmeg

Instructions

  1. Wash the spinach leaves thoroughly
  2. Melt the butter in a saucepan and add the onions. Brown them gently
  3. Add the chopped granny smith apples and allow to sweat.
  4. Add the chopped spinach leaves and allow to sweat.
  5. Add the flour and and stir for 2 minutes

  6. Add the stock, stirring while adding. Cook for 15 minutes

  7. Liquidize, return to the saucepan and add the milk, nutmeg, salt and pepper
  8. Heat until just coming to the boil. Serve with a dollop of cream and a shake of cayenne pepper.
Pork and Dill Cabbage Rolls

Pork and Dill Cabbage Rolls

Mar 7, 2019 | Main Dishes, Recipes

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PORK & DILL CABBAGE ROLLS

Ingredients

  • 12 Large Cabbage leaves
  • 110 g Arborio rice (1/2 cup)
  • 2 tsp Olive Oil Extra Virgin
  • 1 Brown Onion Finely Chopped
  • 2 Cloves Garlic Finely chopped
  • 1/2 tsp Allspice Ground
  • 450 g Pork Mince
  • 1 tbsp Fresh Dill Chopped
  • 500 ml Chicken stock (2 cups)
  • 250 ml Thickened cream (1 cup)
  • 1 tsp Lemon Rind Finely grated
  • 2 tsp Fresh Dill Chopped

Instructions

  1. Bring a saucepan of lightly salted water to the boil over medium-high heat. Simmer the cabbage leaves for 3 minutes or until tender. Gently transfer to a colander to drain.

  2. Add the rice to the water. Cook for 15 minutes or until tender. Rinse under cold water and drain.

  3. While the rice is cooking, heat the oil in a frying pan over medium heat. Cook onion, stirring, for 3 minutes or until soft. Add garlic and cook for 1 minute or until aromatic. Stir in the allspice. Set aside to cool.

  4. Combine the mince, rice, onion mixture and dill in a bowl. Season with salt and pepper. Divide into 12 portions.

  5. Place 1 cabbage leaf on a clean work surface. Remove the thickest part of the stem.

  6. Place 1 portion of filling on the stem end. Fold in ends, then roll up to enclose.

    Repeat with remaining cabbage and filling.

  7. Place rolls, in a single layer, in a large saucepan. Add stock, cover and cook for 20 minutes.

  8. Transfer rolls to a serving dish. Reserve 1/4 cup of cooking liquid.

  9. Cook the cream, lemon rind and reserved cooking liquid in a saucepan for 10 minutes or until sauce thickens. Stir in extra dill. Season with salt and pepper. Drizzle over the pork & dill cabbage rolls and serve.

Cranberry Almond Lettuce Salad

Cranberry Almond Lettuce Salad

Mar 7, 2019 | Recipes, Salads, Side Dish

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CRANBERRY ALMOND LETTUCE SALAD

Course Salad
Cuisine French
Keyword Cranberry, Salad
Servings 4 People

Ingredients

  • 1 Bunch Mixed Lettuce Torn
  • 1 Bunch Fresh Spinach Torn
  • 1 Cup Dried Cranberries
  • 3 Green Onions Chopped
  • 1/2 Cup Glazed Almonds Ingredients Below
  • 3/4 Cup Parmesan Cheese Shaved

DRESSING

  • 1/2 Cups Balsamic Vinegar
  • 1/2 Cups Olive Oil Extra Virgin
  • 1/2 Cups Sugar/Honey
  • Salt and pepper To taste

GLAZED ALMONDS

  • 2 tbsp Sugar
  • 1/2 Cup Almonds Sliced

Instructions

Dressing

  1. Combine dressing ingredients in a jar with a lid and shake well.

Salad

  1. Combine salad ingredients in a large bowl.

Glazed Almonds

  1. In a saucepan or skillet combine sugar and almonds.
  2. Stir constantly until nuts are glazed.
  3. Be very careful not to burn.
  4. Pour nuts on waxed paper separating them to cool.

Construction

  1. Mix dressing with lettuce and top with almonds to serve.