Category Archives: Vegetables

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.

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.

Air fryer Welsh rarebit

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Air fryer Welsh rarebit (small batch for 6 rolls)

Air-fried Welsh rarebit is a quick, small-batch take on the classic cheesy toast, ideal when you want something savoury for two or three people. Strong cheddar, mustard, beer and egg are mixed into a thick paste, then air-fried on split rolls until bubbling and golden.

Welsh rarebit

Servings: 6 roll halves
Total time: 10 minutes
Prep time: 5 minutes
Cooking time: 3–5 minutes

 

INGREDIENTS

  • 100 g grated strong cheddar
  • 1 tsp (5 ml) English mustard
  • 1 tbsp (15 ml) soft butter
  • 1 tbsp (15 ml) beer or milk
  • 1 small egg, lightly beaten
  • A few drops Worcestershire sauce (optional)
  • Black pepper to taste
  • 6 small rolls, halved

METHOD

  1. In a bowl, mix the cheddar, mustard, butter, beer or milk, egg, Worcestershire sauce and black pepper together until you have a thick paste.
  2. Lightly toast the cut sides of the roll halves first if you like, as this helps prevent them from becoming soggy.
  3. Spread the cheesy mixture evenly over each roll half, going right to the edges.
  4. Place the topped roll halves in the air fryer basket, lining it with baking paper if needed.
  5. Air fry at 190°C for 3–5 minutes, until the tops are bubbling and golden.

TIPS

  • Do not overload the topping; a generous but even layer melts and browns more evenly.
  • Add a pinch of paprika or cayenne before cooking if you would like a little extra heat.
  • For a Buck rarebit twist, top each roll half with a quail egg or small fried egg after cooking.

Baked aubergine with tomatoes and mozzarella

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Baked aubergine with tomatoes and mozzarella

Baked aubergine with tomatoes and mozzarella

A simple yet delicious baked aubergine dish, topped with a rich cherry tomato and basil sauce
and finished with melting mozzarella – perfect for two.

Baked aubergine with tomatoes and mozzarella

Baked aubergine with tomatoes and mozzarella

Servings: 2
Total time: 40 minutes
Cooking time: 40 minutes

 

INGREDIENTS

  • 1 aubergine
  • 200 g cherry tomatoes
  • 1 handful fresh basil leaves (to taste)
  • 1 pinch salt (to taste)
  • 1 pinch black pepper (to taste)
  • 150 g fresh mozzarella (4 slices)
  • 2 tbsp (30 ml) olive oil
  • 1 large garlic clove, sliced
  • 1 pinch chilli flakes (for garnish)

METHOD

  1. Cut the aubergine in half lengthways and make shallow incisions in the flesh.
  2. Sprinkle with salt, drizzle with 1 tbsp (15 ml) olive oil, and bake in a preheated oven at 170°C for 15–20 minutes, depending on the size of the aubergine.
  3. Heat the remaining 1 tbsp (15 ml) olive oil in a pan. Add the sliced garlic and halved cherry tomatoes.
  4. Season with salt, cover, and cook for about 15 minutes.
  5. Add the fresh basil leaves to the pan, then use a spoon to crush the tomatoes into a thick, aromatic sauce.
  6. Remove the aubergine from the oven. Use a spoon to create a shallow well in each half, then top with the tomato sauce and mozzarella slices.
  7. Return to the oven and bake at 220°C for 5 minutes, or until the cheese is melted and bubbling.
  8. Garnish with chilli flakes and fresh basil leaves before serving.