Author Archives: Sarah

Celery and Potato Soup with Cheese

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Celery and Potato Soup

A smooth blended soup made with celery, potato and soy cream, finished with grated cheddar.
Perfect as a light lunch or starter.

Celery and Potato Soup

Servings: 6
Total time: 35m

INGREDIENTS

  • 50g butter
  • Extra virgin olive oil
  • 1 large onion, chopped
  • 1 head celery, chopped
  • 450g potatoes, peeled and chopped
  • 1000ml vegetable stock
  • 200ml soy cream
  • Salt and pepper
  • 100g cheddar cheese, grated

METHOD

  1. Heat the olive oil and butter together in the pressure cooker.
  2. Add the onion and celery and fry gently until soft.
  3. Add the chopped potatoes and vegetable stock, then season with salt and pepper.
  4. Cover and bring to pressure.
  5. Lower the heat and cook for 15 minutes.
  6. Release the pressure.
  7. Blend the soup well using a stick blender.
  8. Stir in the soy cream.
  9. Serve in bowls, sprinkling over the grated cheddar.

Vegetarian Empanada

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Vegetarian Empanada

Vegetarian Empanada

INGREDIENTS

  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 red pepper, finely chopped
  • 4 hard-boiled eggs, sliced
  • 200ml tomato sauce
  • Cheddar cheese, grated
  • Goat’s cheese, sliced
  • Salt and pepper
  • Oregano
  • Extra virgin olive oil
  • 1 egg, beaten.

METHOD

  1. Heat some olive oil in a frying pan and gently fry the onion, green pepper and red pepper until soft.
  2. Add the tomato sauce and continuing frying until the mixture is quite dry.
  3. Season with salt and pepper.
  4. Leave to cool.
  5. Meanwhile, unwrap the pastry and place the greaseproof paper on a large baking tray.
  6. Place one of the sheets of pastry on top of the paper.
  7. Spread out the filling to within an inch of the edges.
  8. Brush the edges with beaten egg.
  9. Arrange the sliced hard-boiled eggs on the top.
  10. Sprinkle over the grated cheese and season with salt, pepper and oregano.
  11. Arrange the slices of goat’s cheese on top.
  12. Put the other sheet of pastry on top, matching up the edges.
  13. Using your fingers, create a rope-like effect by rolling over the edges.
  14. Brush the top with the beaten egg.
  15. Bake in a 180ºC oven for 40 minutes until the top is golden.
  16. Leave to cool before serving.

Spicy Butternut Squash Soup

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SPICY BUTTERNUT SQUASH, TOMATO AND LENTIL SOUP

Spicy butternut squash, tomato and lentil soup

INGREDIENTS

  • 1 butternut squash, cubed
  • 1 large onion, roughly chopped
  • 1 400g jar of chopped tomatoes
  • 2 cartons natural yoghurt
  • 1 cup red lentils
  • 1 inch ginger, chopped
  • 2 red chillis, chopped
  • 1 teaspoon garam masala
  • 1 teaspoon dried fennel
  • 1 teaspoon Pakistani masala
  • 1 teaspoon cardamon
  • vegetable stock
  • Salt and pepper
  • Extra virgin olive oil

METHOD

  1. Heat some oil in a pressure cooker.
  2. Fry the chopped onions for 5 minutes, seasoning with salt and pepper.
  3. Add the spices and continue frying.
  4. Add the tomatoes, lentils and ginger, and mix well.
  5. Add another tomato jar of water and another 800ml water.
  6. Bring to pressure, then reduce heat and cook for 20 minutes.
  7. Leave to return to normal pressure and then liquidize.
  8. Blend in the yoghurt and check for seasoning.
  9. Serve.

Leek and tomato quiche with two cheeses

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LEEK AND TOMATO QUICHE WITH TWO CHEESES

Leek and tomato quiche with two cheeses

INGREDIENTS

  • 1 pack shortcrust pastry
  • 2 leeks, thinly sliced
  • 2 tomatoes, sliced
  • 200ml milk
  • 4 eggs
  • Cheddar cheese, grated
  • Goat’s cheese, sliced
  • Salt and pepper
  • Extra virgin olive oil

METHOD

  1. Preheat the oven to 180ºC.
  2. Heat some oil in a frying pan and gently fry the leeks until soft.
  3. Line a quiche dish with the pastry.
  4. Bake the pastry case blind for 10 minutes.
  5. Remove the baking beans and return the case to the oven for another 5- 8 minutes until cooked.
  6. Whisk the milk and eggs together and season with salt and pepper.
  7. Transfer the leek mix to the quiche case
  8. Pour over the egg and milk mixtureand sprinkle with grated cheese.
  9. Arrange the tomato slices and goat’s cheese on the top.
  10. Bake in the oven for 40-45 minutes until golden brown.

Bacon, leek and cheese quiche

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BACON AND LEEK QUICHE

Bacon, leek and cheese quiche

INGREDIENTS

  • 1 pack shortcrust pastry
  • 2 leeks, thinly sliced
  • 10 rashers bacon, roughly chopped
  • 200ml milk
  • 4 eggs
  • Cheddar cheese, grated
  • Salt and pepper
  • Extra virgin olive oil

METHOD

  1. Preheat the oven to 180ºC.
  2. Heat some oil in a frying pan and gently fry the leeks until soft.
  3. Add the bacon to the pan and fry for another couple of miuntes.
  4. Line a quiche dish with the pastry.
  5. Bake the pastry case blind for 10 minutes.
  6. Remove the baking beans and return the case to the oven for another 5- 8 minutes until cooked.
  7. Whisk the milk and eggs together and season with salt and pepper.
  8. Transfer the leek and bacon to the quiche case
  9. Pour over the egg and milk mixtureand sprinkle with grated cheese.
  10. Bake in the oven for 40-45 minutes until golden brown.