Friday, January 21, 2011

East Coast Wonderful Filling Winter Soups

East Coast Wonderful Filling Winter Soups

More Wonderful Winter Soups… to keep the cold at bay!! Make in batches over the weekend and you have delicious soups instantly to have for lunch during the week. Or why not have some friends over for a light dinner/supper you could dress them up with croutons, toasted pita bread, a scattering of chopped herbs or roasted pine nuts and serve with a basket of mixed breads for an extremely economical dinner, and how easy is it when you can prepare them well in advance and simply heat and serve.

Thai Chicken, lemongrass & Coconut Soup
Serves 4
3 chicken breasts or chicken thighs, thinly sliced
2 teasp of red curry paste
1 can of coconut milk (reduced fat)
1 cup of chicken stock
2 stems of lemongrass, white part finely chopped
4 cloves of garlic
1 teasp of black peppercorns
6 kaffir lime leaves finely chopped
1 small red chilli thinly sliced
1 tbls of fish sauce
2 tbls of lime juice
1 teasp of soft brown sugar or palm sugar
Coriander leaves as garnish

Pop the curry paste, lemongrass, peppercorns & garlic into a food processor/blender and process until they all blend together to form a smooth paste.

Transfer the paste to a non stick saucepan, gently heat on low temperature, gradually adding the coconut milk and stock , bring to the boil.

Add the thinly sliced chicken and kaffir lime leaves, bring back to the boil and simmer for 10 mins.
Stir in the lime juice, fish sauce, sugar and chilli.... Enjoy
You could also add some noodles just remember to use a bigger pot!



Donellis Roast Carrot & Parsnip Soup
With a drizzle of honey

Serves 4

4 carrots peeled and cubed
2 parsnips peeled and cubed
2 potatoes roughly cubed
2 cloves of garlic
1 tablespoon of olive oil
2 tbls of honey
1 litre of veggie stock
Salt n pepper to season
1 tablespoon of chopped fresh herbs

Heat oven to 180 – place carrots, parsnips, potatoes , garlic & honey on a baking tray and drizzle with the olive oil. Cook for about 15 mins until veggies are soft.

Transfer to a pot with warmed veggie stock cook for a further 5 mins and then puree with a hand blender to your desired consistency… season to taste, Transfer to bowls with some freshly chopped herbs. Delicious served with brown bread or try pita bread.





Donelli’s Minestrone Soup

This soup is really a meal in itself, its wonderfully filling, warming and satisfying and is so versatile. It will keep in the fridge for about 4 days and freezes perfectly. You can also either have this as a purely vegetarian soup or with chorizo sausage, bacon or Pancetta. Serve with crusty bread for the perfect lunch or how about a fireside supper!!

400g Borlotti beans – 1 can
400g Haricot beans – 1 can
1 large onion chopped finely
3 celery stalks halved then sliced
2 carrots sliced
1 courgette halved then sliced
1 red pepper cubed
1 yellow pepper cubed
2 cloves of garlic crushed and chopped
400g chopped tomatoes whizzed
2 litres veggie stock
1 handful of basil leaves torn
1 teaspoon of smoked paprika
150g orza or other small pasta shapes
2 tablespoons of olive oil

To Serve
2 tablespoons of shaved Parmesan cheese
2 tablespoons of basil pesto
Optional
2 tablespoons of chopped chorizo sausage
2 tablespoons of bacon or Pancetta

Method

Heat 1 tablespoon of olive oil & sweat the onion over medium heat for about 2 mins. Then add the garlic, celery, peppers and continue to sauté for about 2 mins, add your carrots remainder of olive oil & ½ teasp of smoked paprika and sauté until combined.
Combine your pureed chopped tomatoes & stock and add to the veg mixture, cook uncovered for about 10 mins, then add the pasta, courgette & beans & remainder of smoked paprika. Continue to cook for a further 10 mins until pasta is al dente. Season with salt n pepper and scatter with torn basil leaves.. Ladle into bowls and top with shaved Parmesan and or a teasp of basil pesto.










Friday, January 14, 2011

Heart Warming Soups

Heart Warming Soups
Happy New Year!!!

It’s time for some hearty food that will warm the body and soul. Soups are the perfect food for this purpose. Its great to brew up a couple of soups over the weekend and you can have for lunch during the week either take it to work with your or heat it at home straight from the fridge. You can also bulk them up with pasta, lentils, noodles or sweet potatoes and they could convert to a really quick filling dinner in the evenings....

Donelli’s Tuscan Bean & Veggie Soup...

We have been making this soup every day in Donellis for the past 8 years , spring summer, autumn & winter and we have customers who have this nearly every day for lunch. I also have a bowl most days and especially if I’m having a very busy it’s a great way of ensuring you get the correct balance of food into your system. Its also very low in fat, high in protein and is packed full of flavour.... in addition it will give your system a great boost in this damp cold weather... please enjoy...

Stores in the fridge for approx 5 days...

Serves 4

2 cans of chopped tomatoes
3 cloves of garlic finely chopped
1 red onion finely chopped
½ long red chilli finely chopped or ¼ teasp dried chillies (optional)
2 Cans of mixed beans drained or use dried beans (soak min 4 hours)
1/2 litre of veggie stock
3 carrots , 2 peppers, 1 courgettes, 4 sticks of celery, chopped into same sized pieces
Salt & pepper
Little Olive Oil


Pop a little oil in a non stick pan, swirl around the bottom of the pot for about 1 min, toss in n the onion and cook over a low heat, till softened about 5 mins. ( You must stir the onion or shake the pot to ensure it cooks evenly) Pop in the garlic & the chilli and cook for about 1 min.
Next add the veggies and stir until well combined
Add the tomatoes & stock cover the pan, turn up the heat and bring to the boil, uncover and simmer for 15 mins.. season with salt and lots of freshly ground black pepper & serve with crusty bread.
Hearty Lentil & Veggie Soup

Serves 4


1 can of chopped tomatoes whizzed
1 litre of veggies or chick stock
2 cups of soaked lentils
1 onion finely chopped
3 cloves of garlic finely chopped
Combination of mixed veggies, carrots, peppers, courgettes
Salt & pepper
3 tbls of flat leaf parsley
Olive Oil

Heat the oil in a pot over a low heat, toss in the onion and cook till softened about 5 mins. Add the garlic and cook for about another minute. Pop in the veggies and stir until well combined.

Add the tomatoes, stock & lentils cover the pan, turn up the heat and bring to the boil, uncover and simmer for 20 mins.

Scatter in the flat leaf parsley season with salt and lots of freshly ground black pepper & serve with crusty bread.



Asiany Sweet Potato, Roast Cashew & Chilli
Serves 6 people

5 sweet pots peeled & large cubes
2 carrots peeled & large cubes
1 white onion finely chopped
1 litre veggie stock
1 red chilli finely sliced
1tbls grated ginger
2 cloves of garlic finely chopped
1 handful of cashew nuts
3tbs soy sauce
1 can of coconut milk
Peanut oil 
Few sprigs of coriander plus extra garnish

Heat peanut oil in non stick saucepan pop in the onions, ginger & chilli cook for 3 mins then add the garlic, & cook over heat until soft.
Pop sweet pots, carrots and veggie stock in pan bring to the boil & cook for a 15 mins.
Blend this mixture until smooth
Add half the soy sauce all the coconut milk and coriander.
Return to the heat and bring up to a simmer
Pop the cashew nuts in a no stick pan or pot pour over the soy sauce and heat for about 5 mins shaking to ensure they brown evenly

Serve the soup in bowls with a sprinkle of cashews & fresh coriander.
Delicious with a chilli garlic bread…. Combine 2tbs of butter with 1 clove of finely chopped garlic and a red chilli finely chopped. Slice a French bread stick (not quite the whole way thru) & spread the butter mixture lightly over each round. Wrap in foil and pop in the oven for 10 mins & 180.

Turnip & Wholegrain Mustard Soup

500g turnip cubed
175g potatoes cubed
100g onions chopped
1 tbls of chopped garlic
1 litre of veggie stock
1 tbls of wholegrain mustard
3 tbls of cream
Cracked black pepper & a little salt
Couple of glugs of Olive Oil


Sauté the onions in some olive oil until nice and translucent. Pop in the garlic and cook for about another min before adding the turnip & potatoes, cook for about 5 mins before adding the veggie stock. Continue to cook the veggies until when pierced they are quite soft.

Whizz with hand blender or food processor when cooked. Return the pot to the heat, add the cream & wholegrain mustard stirring until well combined. Season to taste with cracked black pepper…

This soup is delicious with a good loaf of wholesome brown bread.