Spicy Cream of Broccoil Soup

Ingredients:1 chopped onion
1 carrot, sliced thin
1 teaspoon curry powder
2 teaspoons mustard seeds
2 tablespoons butter
400g broccoli, chopped coarse
400ml Vegetable stock (1 used 1 oxo cube to make this)
200ml water
1 1/2 teaspoons lemon juice, to taste
70g sour cream
60g double cream
(For vegan option, replace the creams with either soya cream, or I have used a can of cocnut milk)

Method

• Cook onion, carrot, curry powder, mustard seeds and salt and pepper in butter over moderate heat, stirring, until onion is soft.
• Add broccoli, stock and water and simmer, covered, for 15-20 minutes, or until broccoli is very tender.
• Puree soup in batches until smooth.
• Whisk in lemon juice and season to taste.
• Heat over low heat and whisk in sour cream & double cream. Do not allow to boil.
• Serve with a swirl of double cream on top.

This is a lovely creamy soup. Works well using coconut milk for a dairy free version.  The spices are very subtle and do not overpower the dish. Tastes even better the day after.

Rating: 9/10

Carrot Cake With Orange Frosting

Ingredients:

175g Light Muscavado Sugar

175ml Sunflower Oil

3 eggs

150g Grated Carrots

150g Sultanas

Grated zest of 1 Orange

175g Self Raising Flour

1 tsp Bicarbonate Of Soda

1 tsp Grated Nutmeg

1/2 tsp cinnamon

Icing:

175g Icing Sugar

1-2 tbs Orange Juice

Method:

Line a square cake tin, and preheat oven to 180C.

Tip sugar into a large mixing bowl. Pour in the oil, and add the eggs. Stir in the grated carrot, sultanas and orange zest.

Mix the flour, bicarbonate of soda and spices, then sift into the mixing bowl.

Lightly mix the ingredients. The consistency will be fairly soft and runny.

Pour the mixture into the prepared tin and bake for approx 40 mins until the cake feels firm to the touch when pressed in the centre. Cool on a wire rack.

For the icing, sieve the icing sugar into a bowl, add enough orange juice to mix into a smooth frosting. Pour over top of cake and spread evenly with a knife.

Rating: 9/10

Spinach & Mascapone Gnocchi

Ingredients:
1 packet of Gnocchi
1 jar 350g tomato pasta sauce or Nepoletana from chill cabinet
1 tub (250g) Mascapone
1 bag grated Mozzarella & Cheddar Cheese (approx 200g)
1 bag (approx 200g) Fresh Spinach

Method:
Cook the Gnocchi according to packet instructions. Drain and tip into an oven proof dish.

Heat the pasta sauce and add the spinach leaves. Cook until the spinach has wilted - 3-4 mins.

Pour the sauce over the Gnocchi. Spoon blobs of Mascapone over the sauce.

Finish with the grated cheeses, and bake at 200C for about 20-30 mins, until cheese is bubbling and golden.

Rating: 8/10

Hot & Creamy Palak Paneer

Ingredients:

oil for frying

1 packet of paneer, cubed

1 onion, finely chopped

1 inch ginger, minced

1/2 tsp Tumeric

1tsp Red Chilli Powder

1/2 tsp Cumin Seeds

3 Tomatoes, skinned & roughly chopped

400g fresh Spinach

1 tsp Salt

Generous handful Corriander, chopped

Small carton Sour Cream (approx 70ml)

2 Green Chillies

Method:

Heat oil and fry paneer for about 30 seconds. Remove with slotted spoon onto kitchen towel.

Heat 2 tbs oil in a large pan or wok, fry onion for 2 mins, add ginger and cook for further 1 min.

Add spices, salt, tomatoes and fresh corriander. Cook until reduced.

Add spinach, once the leaves have wilted, stir in the sour cream. Cook for approx 10 mins until almost dry.

Add Paneer, cook for further 5 mins.

Makes 3 generous portions, or 4 light meal portions.

Rating: 7/10