Recipe Archive

visit this month's recipes

• WINTER
  

  Sweet & Sour Squash

  Baked festival Squash with Hazelnuts

  Black Tuscan Kale with Chilli & Garlic

  Pumpkin Pie

  Jerusalem Artichoke and Leek Soup
• Chestnut Soup
• Brussel Sprouts with Celeriac or Celery
• Parsnip Puree
• Avocado Soup

• LATE SUMMER
  

  Roasted Red Peppers

  Green Bean Salad

  Turnip Salad

  Fried Green Tomatoes

  Courgette Chocolate Cake

• JULY
  
  Purslane & Cucumber Salad

  Deep Fried Courgette Flowers

  Stuffed Green Peppers

  Broad Beans with Toasted Almonds

  Fruit Crumble
  
  
  
• JUNE
  Sorrel Omelette
  Spinach with Raisins and Pine Nuts

  Baby Leeks in Red wine

  Fruit Kebabs
  
  
  
• MAY
  Baby Beetroots with Horseradish

  Rhubarb & Fig Compote

  Swiss Chard with Olives au Gratin

  Wilted Spinach Salad

  
  
• APRIL
  Celeriac Thins

  Bortsch

  Stewed Red Cabbage

  Rujak (Pungent Fruit Salad)

  
  

  
  

• Sweet & Sour Squash
  

  2 Kg Squash, peeled and de-seeded
  1 litre oil (for deep frying)
  60 ml red wine vinegar
  60g sugar
  1 handful fresh mint leaves

  Cut the squash flesh into 1cm thick slices. Heat the oil in a pan to 170°C/350°F, add the squash slices a few at a time and deep fry for about 5 minutes. Drain on absorbent paper. Boil the vinegar and the sugar in a small pan for a couple of minutes. Arrange the slices in a large frying pan, pour the vinegar mixture over and cook until almost evaporated. Sprinkle with the mint and add salt to taste. Mix gently, arrange on a plate and serve.
  

• Baked Festival Squash with Hazelnuts

• 2 medium Festival Squash
  about 24 crushed hazelnuts
  4 teaspoons butter
  4 teaspoons Demerara sugar
  

  Pre-heat the oven to 180°C. cut off the top of the squash and scoop out the seeds; save them for stock. Bake the squash until it is soft, about 30 minutes depending on thickness.
  When the squash is almost done, warm the nuts, butter and sugar in a saucepan. When the butter has melted, spread the mixture evenly inside the squash and bake for another 10 minutes.

  Black Tuscan Kale with Chilli & Garlic

• 400g Black Tuscan Kale
  2 small fresh red chillies, finely sliced
  2 tablespoons olive oil
  2 cloves crushes garlic
  salt & pepper to season
  Steam the Kale in a few centimeters of salted water until just tender, about 2 minutes. Drain.
  In a large saucepan, saute the chillies with the garlic and oil. Add the kale and cook for 1-2 minutes, season to taste.
  

• Pumpkin Pie
  

• 1 large Sugar or Pie pumpkin
  1 3/4 cups pumpkin puree
  1/4 cup maple syrup
  3/4 cup maple sugar
  1 cup heavy cream
  1/2 cup milk
  4 eggs
  2 tablespoons flour
  1/4 teaspoon nutmeg
  1/4 teaspoon ground ginger
  1/4 teaspoon ground coriander seed
  1/4 teaspoon cinnamon
  

  Wash the pumkin before preparing. Cut the pumkin into wedges and discard the seeds and using a sharp knife remove the skin. Place the pumkin wedges into a baking tray and place in an oven and cook for about 1 hour at 325°F, then reduce the temperature to 300°F and bake for a further 2 hours. Remove from the oven and stand to cool for a couple of hours. Puree the pumpkin ready for use.

  The maple flavor in this is quite rich.Use a combination of maple syrup and maple sugar to provide the maple intensity you want; maple syrup alone is more delicate, and maple sugar has a heavy richness (like brown sugar), which you don't want to overpower other flavors. You can vary the proportions of maple syrup and maple sugar, remembering that when increasing the syrup, decrease the amount of pumpkin, and the amount of maple sugar, by the same amounts.

  1. Prepare the pastry shell. Make or buy shortcrust pastry to line a 12" flan case or equivalent. Bake the shell in the oven at 400°F
  2. Heat pumpkin puree in a heavy pan; stir frequently. Add milk and cream to the pumpkin puree, continue heating gently and stir until smooth. Keep it hot but don't let it boil.
  3. In a heatproof bowl, beat eggs (and sugar or maple sugar) until smooth.
  4. Beat in dry spices For Maple Pumpkin Pie, beat in flour, then maple syrup.
  5. When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream. The resulting mixture will be hot but not so hot as to cook the eggs. Carefully pour hot pumpkin filling into hot pie crust; return to center of oven and bake at 400°.
  The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Remove to a rack and let cool gently, so the custard can first finish cooking, and then set.

   

• Roasted Red Peppers

  Long Red peppers, the pointy type.
  Sharp Cheddar cheese cut into thin batons

  Preheat your oven to about 200°C or your barbeque until it is fairly hot.
  Using a sharp knife, cut the stem out from the pepper so that you are left with a small round opening. Tap the opening on the palm of your hand to remove most of the seeds. Insert the batons of cheese into the pepper until it is full. Place the pepper/s onto a baking shett or wrap in foil and place in the oven/barbeque and cook until the pepper is soft and the cheese is oozing . . . . . delicious and quick to make treat!
  

  
  

• Green Bean Salad

  8oz (250g) Green Beans (French or Runner Beans)
  3 tablespoons of Virgin Olive Oil
  1 tablespoon of Wine Vinegar
  1-2 cloves Garlic crushed
  1 teaspoon french or dijon mustard
  Freshly ground black pepper
  Salt

  Prepare beans by topping and tailing and stringing if necessary, cut runner beans into thin slices. Cook the beans and once tender plunge them immediately into cold water, this will help them to retain their colour.
  While the beans are cooking, prepare the dressing by mixing all the other ingredients together. Pour the dressing over the beans and serve.
  
  

• Turnip Salad

  This seems like an odd mix of ingredients, but it's a great salad with a sweet and slightly sour flavor

  4 turnips, peeled and chopped
  1 bunch green onions, chopped
  2 Granny Smith apples - peeled, cored and chopped
  4 slices canned pineapple, chopped
  1/2 cup white sugar
  1/4 cup vegetable oil
  1 tablespoon water
  1 teaspoon salt
  1/4 teaspoon ground black pepper

  Bring a large pot of salted water to a boil. Add turnips and cook until tender but still firm, about 15 minutes. Drain, and cool.
  In a large bowl, combine the turnips, green onions, apples, pineapple and sugar. Stir to evenly coat with the sugar.
  Whisk together the oil, water, salt and pepper. Pour dressing over fruit and vegetables. Toss and refrigerate overnight.

   

• Fried Green Tomatoes Have you heard of the film? - heres a recipe!

  4 to 6 green tomatoes
  salt and pepper
  cornmeal
  bacon grease or vegetable oil

  Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!

   

• Courgette Chocolate Cake
  

  I know that there seems to be a lot of ingredients, but it ends up as a lovely gooey chocolate cake that can be eaten cold or hot with custard/cream/ice cream . . . who's counting the calories!

  125g butter
  110g white sugar
  310g plain flour
  ½ cup yoghurt
  2 tsp baking soda
  ½ tsp mixed spice
  350g grated courgette
  200g brown sugar
  2 small eggs (90g ish with shells on)
  1 tsp vanilla
  30g cocoa
  1 tsp cinnamon
  ½ tsp salt
  ½ -1 cup small pieces of chocolate (optional)

  Prepare a 25cm square pan/tin by lining it with 2 crosswide strips of baking paper. Beat the butter with the sugar until light and creamy. Add the eggs one at a time, with a spoonful of the flour to prevent the mixture curdling. Add the vanilla and yoghurt and mix well. Sift the dry ingredients together. Stir in with the grated courgette. Turn the mixture into the tin. Sprinkle the surface with small pieces of chocolate if desired. Bake at 170° C for 45 minutes, or until center is firm and a skewer comes out clean. This cake has a heavy consistency similar to that of gingerbread / heavy chocolate cake.

   

• Purslane & Cucumber Salad

1 large Cucumber, peeled, seeded and cut into quarter-round slices
4 ounces Purslane, large stems removed, washed and drained well
2 teaspoons each, Fresh chopped mint, cilantro(coriander) and chervil
1/4 pint Whole milk yogurt
3 teaspoons Virgin olive oil
1cloves Garlic, puréed with the blade of a knife
1/4 teaspoon ground Coriander
Salt and ground Black Pepper

Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled

Courgette Flowers (Deep Fried)

8 courgette flowers
110g/4oz self-raising flour
1/2 ounce coriander finely chopped (optional)
1 teaspoon cumin (optional)
ice cold water
vegetable oil, for frying
1 pinch of salt
Chives (garnish)

Preheat a deep-fat fryer or 1/3 fill a large saucepan with vegetable oil and heat. To check if the oil is to the correct temperature, drop a small cube of bread into the oil. If the oil sizzles and the bread turns golden, the oil is ready to use.
In a medium bowl whisk together the flour (and cumin / coriander)and enough water to make a batter the thickness of single cream. Dip the courgette flowers in the batter then deep-fry for 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.Serve seasoned with salt and a sprinkling of chives

Stuffed Green Peppers

4 green peppers
1 medium onion (peeled and finely chopped)
1 cup rice (patna or basmati)
1 clove garlic crushed
2-3 tomatoes chopped small(1/2 can of tinned tomatoes)
4 ounces cooked meat
2 ounces grated cheese
seasoning and fresh basil to taste

Heat the oven to 200°C. Either cut the peppers in half or remove the top and de-seed the peppers. Blanch them for about 5 minutes in boiling water, remove them from the pan and set aside.

Cook the rice in 3 cups of lightly salted water. Whilst the rice is cooking, fry the garlic and the onions until translucent, then add the cooked meat (a good way of using leftovers), and tomatoes if not using tinned. Heat thoroughly, then add the tinned tomatoes.

Drain the rice, add the onion tomato and meat mixture to the rice and also add the grated cheese and seasoning. Stir the mixture thoroughly to combine all the stuffing ingredients, and adjust seasoning if necessary.

Stuff the peppers and place in the oven for about 15 minutes when the top of the stuffing should have developed a crusty texture.

 

Broad Beans with Toasted Almonds

500g broad beans (removed from pods)
3 tablespoons whole blanched almonds (roughly crushed)
1 tablespoon virgin olive oil
5 sprigs basil (chopped)
1/2 lemon
Salt and freshly ground black pepper

Cook the beans in boiling salted water for 15-20 minutes, drain. Toast the amonds in a pan or under a moderate grill until they are brown - be careful to watch them and shake them occasionally, as they burn easily.

Mix the beans with the almonds, olive oil, chopped basil, a squeeze of lemon juice, then season to taste. Best served warm. Serves 2-4.

Fruit Crumble

8 ounces flour
4 ounces butter direct from the fridge
4 ounces sugar
500g Rhubarb or Gooseberries (or whatever is in season when you try this recipe)

Heat oven to 200°C.
Wash the fruit and chop if required into 1" chunks. Place the fruit in a heavy saucepan with about 1 tablespoon water and sprinkle with sugar. Place a lid on the saucepan and bring the contents to the boil. Rhubarb should only need about 5 minutes, Gooseberries maybe 10. Pour mixture into an ovenproof dish and set aside to cool.

Sift the flour into a bowl, cut the butter into pieces into the flour, continue chopping the butter while it is in the flour until the pieces are quite small. The secret of pastry and crumble is to keep it as cool as possible. Then rub the flour and butter together with your fingers until the texture of the mixture looks like breadcrumbs. Add the sugar and mix in. (soft brown sugar is delicious for apple crumble).

Check that the fruit is cool, put the crumble mix on top of the fruit and place the dish in the oven for about 20 minutes when the fruit should be bubbling and the crumble golden on top. Serves 4 (or 2 piggys)

• Sorrel Omelette

  1 handful Sorrel (washed and roughly chopped)
  2-3 fresh eggs
  1 oz Butter
  Salt and Pepper
  

  Melt about half the butter in a pan on a medium heat, and add the sorrel; add a pinch of salt, then leave to cook for about 5 minutes.

  Break the eggs into a bowl and beat until frothy. Melt the rest of the butter in a fryng pan on a high heat, add the egg mixture, and stir lazily until the mixture is at the consistency you like, stop stirring and add the cooked sorrel mixture, season to taste. Serve immediately.

• Spinach with Raisins and Pine Nuts

2 oz seedless raisins or sultanas
2 lbs fresh spinach (washed and trimmed)
3 tbsp olive oil
1-5 cloves garlic (peeled and crushed)
3 tbsp pine nuts (roasted)
Salt and pepper

Pour boiling water over the raisins and leave to plump up while you cook the spinach. Put the spinach in a large saucepan, add a little boiling water and a sprinkling of salt. Cook for 2-10 minutes depending on the spinach. Drain well then squeeze out the liquid and chop or shred the spinach. Heat the oil in a frying pan and fry the garlic gently for 2 minutes. Add the spinach, pine nuts, and drained raisins. Season to taste, and cook gently for 5 minutes. Makes 6 servings.

Baby Leeks in Red Wine

12-16 small leeks
4 slices back bacon finely diced
6 tbsp onion (peeled and finely chopped)
2 oz butter
4 tbsp olive oil
1/2 pint chicken stock
1/4 pint red wine
Salt and black pepper

Heat the oven to 190°C. Fry the bacon in a small frying pan until it is crisp, take it out of the pan and set aside. Put the onion in the pan and fry in the bacon fat until soft. Generously grease an oven dish with some of the butter, lay the leeks in the dish and dot with the remaining butter. Pour the olive oil, chicken stock, and red wine over the leeks and sprinke with the fried onions. Season to taste with salt and pepper.

Place the dish over a medium heat and bring to a simmer. Cover the dish and braise the leeks in the oven for 25-30 minutes, then transfer the leeks to a warmed serving dish. Place the dish containing the liquid over direct heat and boil to reduce to a glaze (until it thickens). Spoon the glaze over the leeks and garnish with the bacon. Serves 4

Fruit Kebabs

1 pineapple (best) or 1 can pineapple chunks
1 lb 500g strawberries
2 bananas
2-3 peaches/nectarines
(or an assortment of your own choice of firm fruit eg. papaya, mango, apple)
3 tablespoons honey
2 teaspoons lime/lemon juice
2 teaspoons chopped fresh mint
1 tbsp toasted coconut (optional)
Wooden kebab skewers (soaked in water to prevent scorching)

Turn grill / barbeque to medium heat

Peel and core the pineapple and cut into 2" chunks. Peel the bananas and cut into 5 or 6 large pieces, sprinkle lightly witha small amount of lemon or lime juice, reserving remaining juice for the dressing. Cut the peaches in halves, discarding pits, then cut into 2" chunks. Wash and hull strawberries. Thread prepared fruit, onto wooden skewers, just as you would a shish kabab, alternating various pieces of fruit on each kebab.

Place the fruit pieces on the grill for 10 to 15 minutes, turning occasionally. In the meantime, preprare dressing by combining the honey, lime or lemon juice, and the chopped mint in a small bowl. Brush the fruit with the honey mixture during the last 4-5 minutes of cooking. Place the kebabs on a serving platter, brush or drizzle with any remaining honey mixture, and top with toasted coconut, if desired. Serves 8

• Baby Beetroots with Horseradish

16-20 baby beetroots
2tbs Mayonnaise
2 tsp grated horseradish (preferably fresh)
1/4 tsp whole-grain mustard
Chives, to garnish
4 fl oz plain yoghurt
2 tbs plain yoghurt
2 tbs snipped fresh chives
Salt and pepper

Preheat oven to 175°C. Carefully rinse beets to remove any dirt. Trim stems to about 2". Dry well. In a small roasting pan, place beets. Cover loosely with foil and bake 2 1/4 hours or until skins wrinkle to the touch and beets are tender. Meanwhile, in a small bowl, mix all remaining ingredients together. Adjust seasoning and refrigerate 2 hours. Cool cooked beets a few minutes and peel away skins. Serve at once with horseradish cream, garnished with chives. Makes 6 servings.

 

Rhubarb & Fig Compote

2 lb tender rhubarb, trimmed
3 tbs chopped crystallised ginger
6 small mint sprigs
4 oz sugar
1 can (14 oz) green figs in syrup

Cut the rhubarb into 2" lengths, then place them into a casserole with the sugar and ginger. Drain the canned figs and pour the syrup over the rhubarb. Cover the pot and place in teh cold oven. Set the oven at 220°C. Cook for 40 minutes, or until the rhubarb is tender but not mushy. The cooking time will vary - older, thick rhubarb takes longer than tender young fruit. Gently mix the figs and 2 of the mint springs with the rhubarb and cook, covered, for 5 minutes to heat the figs and give the compote a refreshing mint taste. Decorate individual portions with a mint spring when serving. Serves 4.

Swiss Chard with Olives au Gratin

1 1/2 lb Swiss or ruby chard
20 pitted black olives finely chopped
1 1/2 oz butter
1/2 small onion, chopped
Salt and freshly ground black pepper
1 oz plain flour
1/2 pint milk
1 sprig of fresh thyme or pinch of dried
1 tbs grated Gruyere cheese

Prepare the chard by cutting off and shredding the green part of the leaves. Cut the ribs into 2 inch pieces and steam or boil them until tender. Drain, and spread on a 9 inch gratin dish with the chopped olives. Melt 1/2 oz butter in a saucepan and add the shredded leaves with 2 tbs water. Cover tightly and shake over medium heat, stirring occasionally, until collapsed and tender.
Melt the remaining butter in a small saucepan and fry the onion until soft. Sprinkle with the flour and cook for a minute. Off the heat, gradually add the milk to make a white sauce. Return to the heat, add the thyme and simmer for a good 15 minutes. Remove the thyme stalk and stir in the cooked greenery, a little salt and plenty of pepper. Spoon over the chard midribs and sprinkle with the grated cheese. If all the ingredients are still hot, place under a grill to brown, otherwise bake at 200°C for 20 minutes until brown and bubbling.

Wilted Spinach Salad

1 lb young spinach leaves
4 oz bacon, chopped
1 bulb fennel, thinly sliced
Dijon mustard
Freshly ground pepper
1 fl oz olive oil
4 medium mushrooms, sliced
2 tbs cider vinegar 1tbs
1 teaspoon sugar

Arrange spinach leaves in a large bowl, tearing up any large leaves into bite-size pieces. Heat a wok until hot. Add oil and swirl to coat wok. Add bacon and stir-fry 2 to 3 minutes or until bacon is just crisp. Add fennel and mushroms and stir-fry 2 or 3 minutes until crisp-tender. Add vinegar, mustard, sugar and pepper, tossing to coat vegetables. Pour over spinach leaves and turn leaves gently to coat; leaves will wilt at once. Serve immediately. Serves 4.

 

• Stewed Red Cabbage

1/2 Red Cabbage
2 sour apples peeled and sliced
1 small chopped onion
1 1/2 tablespoons vinegar
1 1/2 tablespoons water
1/2 teaspoon butter/margarine
1/2 teaspoon flour (blend with butter)
1/2 tablespoon sugar

Finely shred the cabbage, put it into a very well-buttered casserole or thick pan with the onion. season it well and pour over the vinegar and water. Cover and cook gently for 1 ½ - 2 hours. About half way through cooking add apples, together with sugar. Finish cooking and just before serving stir in the blended flour and butter to thicken the sauce.

 

Celeriac Thins

10oz / 275g celeriac, peeled
oil for deep-frying
sea salt
fresh coriander

Cut the celeriac into ¼inch (5mm) chips. Pat dry and deep fry for 2 minutes, then remove from oil. When you wish to serve, fry off once again for 1 minute then quickly turn out on to kitchen paper, and sprinkle generously with sea salt and freshly chopped coriander. Serve immediately.

Bortsch

2 large cooked beetroot
1 pint beef stock
1 large onion (peeled and roughly chopped)
1 large carrot (roughly chopped)
1 celery stick chopped
1 small strip of lemon peel
3 black peppercorns
1 bouquet garni
1 tbs. lemon juice
3 fl oz soured cream
Salt

Grate the beetroot and put into a large pan with the stock, onions carrots and celery. bring to the boil, add the peppercorns, lemon peel bouquet garni, and salt to taste. Cover and simmer for 40 minutes. Strain and allow to cool. Add the lemon juice and stir in the soured cream just before serving. Serves 3

Rujak (Pungent Fruit Salad)

1 cucumber peeled
1 grapefruit peeled and segmented
1 small ripe pineapple in 1/2" cubes
1 sour apple sliced
1 almost ripe mango, peeled and cubed
3 tablespoons dry-roasted peanuts
2 fresh red chillies, seeded and sliced
1 tablespoon brown sugar
1 large teaspoon tamarind paste dissolved in 1/2 cup water

Cut the cucumber in half lengthways, scoop out and discard the seeds. Cut the halves into 1/4" thick half moons. Mix the cucumber with the rest of the fruit.

Prepare a suce in a food processor - first put the peanuts in and blend until they reach a cruncy consistency, then add the chillies, sugar and tamarind liquid. The sauce should have a texture so do not over process. Toss the sauce and fruit together, and serve either chilled or at room temperature. Serves 6.

Jerusalem Artichoke and Leek Soup

For the stock:
1 Large Leek, washed and trimmed.
2-3 Jerusalem Artichokes, scrubbed, chopped, unpeeled.
1 tbsp Olive Oil
1.5 litre Water

For the Soup:
3 tbsp Olive Oil
4 Large Leeks, washed, trimmed and sliced.
4 cloves Garlic, smashed, peeled and chopped
2 Bay Leaves
100ml White Wine
1 Litre Jerusalem Artichoke Stock (see above)
1 Kg Jerusalem Artichokes, scrubbed and chopped
1/2 tsp salt
Single Cream to Garnish (optional)

To make the stock, heat the artichokes and leek in the olive oil, add water, and boil for 20 minutes, mashing vegetables a bit. Strain.
In a large saucepan, saute the leeks, garlic and bay leaves in the olive oil until soft. Add the wine, raise the heat and steam off. Add the artichokes, salt and stock. Simmer until artichokes are soft (25 mins). Strain off about 250ml of the stock and set aside. Remove the bay leaves, puree the rest until it is completely smooth, and season to taste. Stir in the remaining stock until you reach the desired thickness.

Chestnut Soup

500g peeled Chestnuts
50g Onion, sliced
Knob of Butter or Bacon Fat
Salt & Pepper
1 Sour Apple, peeled, cored and sliced
1 medium Carrot
A little thin Cream
Parsley, chopped
1 generous Litre of Stock or Water.

Put the nuts, onion carrot and stock into a pan. Season, cover and simmer until the nuts are soft. Blend together using thin cream to aquire desired thickness. Reheat slowly. Melt butter or fat in frying pan and fry the slices of apple until nice and brown. Add them to the soup just before serving and sprinkle with chopped parsley.

Brussel Sprouts with Celeriac or Celery

500 - 750g Brussel Sprouts
I Celeriac or 1 Celery stick
75g Butter
1 medium Onion
25g Flour
3/4 pint Milk
A little extra butter, melted
Breadcrumbs

Cook the Brussel Sprouts until tender. Parboil the celeriac and chop. If using celery, blanch for 1 minute. Melt butter, soften onion and celeriac for a few minutes. Sprinkle in the flour, dilute with the milk, add the sprouts, continue to cook for a few miunutes to blend the whole. Turn into an ovenproof dish, sprinkle with melted butter and breadcrumbs. Finish in a hot oven.

Parsnip Puree

 

800g Parsnips, chopped
200g Potatoes, peeled and chopped
1 large Onion, chopped
1 Bramley Apple, peeled and quatered
1/2 tsp Salt
1 Sprig Rosemary, leaves roughly chopped
2 Bay Leaves
2 tsp Olive Oil

Put all the ingredients except the oil into a saucepan with some water, bring it to the boil and cook until the vegetables are soft. Drain reserving a little water. Puree with the oil, thinning to taste with the reserved cooking water. Season with salt and pepper.

Avocado Soup

2 medium ripe Avocados
5fl oz Yoghurt
1 tbsp Lemon Juice
1 clove Garlic, crushed
20fl oz Chicken Stock
Dash Tabasco sauce
1/2 Avocado and snipped Chives to garnish

Cut 2 avocados in half. Remove seeds and scoop flesh into a food processor or blender. Add lemon juice, garlic and yoghurt and process to a puree. Blend in stock and tabasco sauce. Season with salt and pepper.
Pour into a bowl. Cover to prevent discoloration and refrigerate for 1 hour. Dice avocado half. Garnish soup with diced avocado and snipped chives.

 

 

 

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