200g Cooked Ham, in one piece, diced
400g Frozen Peas
100g Reduced-fat soft cheese
2tbsp Olive oil
1/2tsp Freshly grated nutmeg
1 Large onion, chopped
750ml Ham or chicken stock, made with stock cubes
1 - Heat the oil in a large pan and fry the onion gently for 5-6 minutes to soften.
2 - Stir in the peas and stock, bring to the boil. Reduce the heat, cover and simmer for 5 minutes. Season lightly.
3 - Put the soup in a food processor or blender and process to a fairly rough puree. Add the ham and return to the pan. Heat through until boiling.
4 - Add the soft cheese and stir gently until just melted. Ladle the soup into bowls and sprinkle with nutmeg.
Tuesday, 30 November 2010
Chunky fresh tomato soup - Serves 6 - 20 minutes to prepare
8 Juicy ripe tomatoes, medium
1 Small red onion, roughly chopped
500g Carton of passata ( crushed tomatoes)
400g Can of cannellini or butter beans, drained
Good handful of fresh coriander, plus extra to serve
150ml Cold water
Salt and pepper
Tortilla chips, to serve
1 - Halve the tomatoes and squeeze out the seeds and pulp. Put the flesh in the food processor with the onion and coriander and whiz until chopped.
2 - Transfer to a bowl and stir in the passata, beans and seasoning, plus 150ml of cold water.
3 - Serve well chilled, with more coriander and tortilla chips.
Chef: Use the best ripe tomatoes you can find.
1 Small red onion, roughly chopped
500g Carton of passata ( crushed tomatoes)
400g Can of cannellini or butter beans, drained
Good handful of fresh coriander, plus extra to serve
150ml Cold water
Salt and pepper
Tortilla chips, to serve
1 - Halve the tomatoes and squeeze out the seeds and pulp. Put the flesh in the food processor with the onion and coriander and whiz until chopped.
2 - Transfer to a bowl and stir in the passata, beans and seasoning, plus 150ml of cold water.
3 - Serve well chilled, with more coriander and tortilla chips.
Chef: Use the best ripe tomatoes you can find.
Saturday, 27 November 2010
Queen's Cakes - Makes 18
115g Butter, softened
115g Caster sugar
175g Self-raising flour
115g Currants
2-4tbsp Milk
4tsp Lemon juice
2 Large eggs, lightly beaten
1 - Preheat the oven to 190C/375F/GM5. Line 2 x 12-hole bun tins with 18 paper cases.
2 - Place the butter and sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs, then beat in the lemon juice with 1tbsp of the flour. Fold in the remaining flour and the currants. If necessary, add a little milk to give a dropping consistency.
3 - Spoon the mixture into the paper cases.
4 - Bake in the oven for 15 - 20 minutes, or until well risen and golden brown. Transfer to a wire rack to cool completely.
115g Caster sugar
175g Self-raising flour
115g Currants
2-4tbsp Milk
4tsp Lemon juice
2 Large eggs, lightly beaten
1 - Preheat the oven to 190C/375F/GM5. Line 2 x 12-hole bun tins with 18 paper cases.
2 - Place the butter and sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs, then beat in the lemon juice with 1tbsp of the flour. Fold in the remaining flour and the currants. If necessary, add a little milk to give a dropping consistency.
3 - Spoon the mixture into the paper cases.
4 - Bake in the oven for 15 - 20 minutes, or until well risen and golden brown. Transfer to a wire rack to cool completely.
Banana & Pecan Cupcakes - Makes 24
225g Plain Flour
115g Caster sugar
115g Butter, softened
55g Pecan nuts, roughly chopped
2 Eggs
2 Ripe Banana's
4tbsp Soured Cream
1/4tsp Bicarbonate of soda
1/2tsp Vanilla extract
TOPPING
115g Butter, softened
115g Icing Sugar
25g Pecan Nuts, finely chopped
1 - Preheat oven to 190C/375F/GM5. Line 2 x 12-hole bun tins with 24 paper cases.
2 - Sift together the flour, baking powder and bicarbonate of soda. Place the bananas in a separate bowl and mash with a fork.
3 - Place the butter, sugar and vanilla extract in a large bowl and beat together until light and fluffy, then gradually beat in the eggs. Stir in the mashed bananas and soured cream.
4 - Fold in the flour mixture and chopped nuts. Spoon the mixture into the 24 paper cases.
5 - Bake in the oven for 20 minutes, or until well risen and golden brown. Transfer to a wire rack and allow to cool completely.
6 - To make the topping, place the butter in a bowl and beat until fluffy. Sift in the icing sugar and mix together well. Spread the icing on top of each cupcake and sprinkle with the pecan nuts before serving.
115g Caster sugar
115g Butter, softened
55g Pecan nuts, roughly chopped
2 Eggs
2 Ripe Banana's
4tbsp Soured Cream
1/4tsp Bicarbonate of soda
1/2tsp Vanilla extract
TOPPING
115g Butter, softened
115g Icing Sugar
25g Pecan Nuts, finely chopped
1 - Preheat oven to 190C/375F/GM5. Line 2 x 12-hole bun tins with 24 paper cases.
2 - Sift together the flour, baking powder and bicarbonate of soda. Place the bananas in a separate bowl and mash with a fork.
3 - Place the butter, sugar and vanilla extract in a large bowl and beat together until light and fluffy, then gradually beat in the eggs. Stir in the mashed bananas and soured cream.
4 - Fold in the flour mixture and chopped nuts. Spoon the mixture into the 24 paper cases.
5 - Bake in the oven for 20 minutes, or until well risen and golden brown. Transfer to a wire rack and allow to cool completely.
6 - To make the topping, place the butter in a bowl and beat until fluffy. Sift in the icing sugar and mix together well. Spread the icing on top of each cupcake and sprinkle with the pecan nuts before serving.
Lemon Drizzle Cake - Makes 12 Squares
150g Butter softened, plus extra for greasing
175g Caster Sugar
175g Self Raising Flour
125ml Milk
2 Eggs
Finely grated rind of 1 lemon
Icing Sugar for dusting
SYRUP
140g Icing Sugar
50ml Fresh lemon juice
1 - Preheat the oven to 180C/350F/GM4. Grease an 18cm/7-inch square cake tin and line with baking paper.
2 - Place the butter, sugar and eggs in a large bowl and beat together until light and fluffy. Stir in the lemon rind, then sift in the flour and fold into the mixture. Stir in the milk.
3 - Spoon over the mixture into the cake tin and smooth the top.
4 - Bake in the oven for 45 - 50 minutes, or until golden brown and firm to the touch. Leave the tin on a wire rack.
5 - To make the syrup, place the icing sugar and lemon juice in a small saucepan and heat gently, stirring until the sugar dissolves. DO NOT BOIL.
6 - Prick the warm cake all over with a fork and spoon the hot syrup evenly over the top, allowing it to be absorbed.
7 - Leave to cool completely in the tin, then turn out the cake, cut into 12 pieces and dust with sifted icing sugar.
Tuesday, 23 November 2010
Chocolate Chip Cookies - Makes 20
115g Butter, plus extra for greasing
115g Light muscovado sugar
100g Porridge oats
125g Plain flour
175g Plain chocolate, broken into pieces
175g Milk chocolate, broken into pieces
1tbsp Milk
1tbsp Vanilla extract
1tbsp Cocoa powder
1/2 tsp Baking powder
1 Egg
1 - Preheat the oven to 180C/350F/Gas mark 4.
2 - Grease 2 large baking sheets. Place the butter and sugar in a large bowl and beat together until light and fluffy. Beat in the egg, then add the oats, milk and vanilla extract and beat together until well blended.
3 - Sift the flour, cocoa and baking powder into the mixture and stir. Stir in the chocolate pieces.
4 - Place dessertspoonfuls of the mixture on the baking sheets and flatten slightly with a fork. Bake in the oven for 15 minutes, or until slightly risen and firm.
5 - Leave to cool on the baking sheets for 2 minutes, then transfer the cookies to wire racks to cool completely.
Chocolate Chip Cupcakes - Makes 12
100g Butter,
100g Caster Sugar
100g SR Flour
100g Plain chocolate chips
2 Large Eggs
1 - Preheat the oven to 190C/375F/Gas mark 5.
2 - Line a 12 hole bun tin with 12 paper cases, place the butter, sugar, eggs and flour in a large bowl and beat together until just smooth.
3 - Fold in the chocolate chips then spoon the mixture into all 12 paper cases.
4 - Bake in the oven for 15 - 20 minutes, or until well risen and golden brown. Transfer to a wire rack to cool completely.
Sunday, 21 November 2010
Bubble and Squeak
Bubble and squeak is the English way of using up leftover potatoes and vegetables.
Mashed Potato
Green Cabbage
1 Onion
4 tbsp Olive oil
Salt and pepper
1 - Mashed potato: cook the potatoes in a large saucepan of boiling salted water for 15 - 20 minutes. Drain well and mash the potato with a potato masher until smooth. Season with salt and pepper, add the butter and milk and stir well.
2 - Cut the cabbage into quarters, remove the centre stalk and shred the leaves finely.
3 - In a large frying pan, fry the onion in half the oil until soft. Add the cabbage to the pan and stir-fry for 2 - 3 minutes until softened. Season with salt and pepper, add the mashed potato and mix together well.
4 - Press the mixture firmly into the frying pan and allow to cook over a high heat pan for 4 - 5 minutes so that the base is crispy. Place a plate over the frying pan and invert so that the potato cake falls onto the plate.
5 - Add the remaining oil to the pan, reheat and slip the cake back into the pan with the uncooked side down, then repeat step 4. Cut into wedges and serve.
Chef: "I like to add a little cheese to my bubble and squeak, add the cheese in step 3 and enjoy"
Mashed Potato
Green Cabbage
1 Onion
4 tbsp Olive oil
Salt and pepper
1 - Mashed potato: cook the potatoes in a large saucepan of boiling salted water for 15 - 20 minutes. Drain well and mash the potato with a potato masher until smooth. Season with salt and pepper, add the butter and milk and stir well.
2 - Cut the cabbage into quarters, remove the centre stalk and shred the leaves finely.
3 - In a large frying pan, fry the onion in half the oil until soft. Add the cabbage to the pan and stir-fry for 2 - 3 minutes until softened. Season with salt and pepper, add the mashed potato and mix together well.
4 - Press the mixture firmly into the frying pan and allow to cook over a high heat pan for 4 - 5 minutes so that the base is crispy. Place a plate over the frying pan and invert so that the potato cake falls onto the plate.
5 - Add the remaining oil to the pan, reheat and slip the cake back into the pan with the uncooked side down, then repeat step 4. Cut into wedges and serve.
Chef: "I like to add a little cheese to my bubble and squeak, add the cheese in step 3 and enjoy"
Saturday, 20 November 2010
Rock Cakes - Makes about 8
115g Butter, plus little extra for greasing
225g Plain flour
85g Soft light brown sugar
85g Mixed dried fruit
2 tsp Baking Powder
1 Egg
2 tbsp Milk
2 tsp Demerara Sugar
Finely grated rind of 1 lemon
1 - Preheat the oven to 200C/400F/Gas mark 6. Lightly grease 2 baking sheets.
2 - Sift the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
3 - Stir in the brown sugar, mixed dried fruit and the lemon rind.
4 - Place the egg and a tablespoon of the milk in a bowl and beat lightly, then stir into the flour mixture, adding the final tablespoon if necessary, until it starts to bind together to form a moist but firm dough.
5 - Spoon small heaps of the mixture onto the baking sheets. Sprinkle with the demerara sugar.
6 - Bake in the oven for 15 - 20 minutes, or until golden brown and firm. Use a palette knife to transfer the cakes to a wire rack to cool.
225g Plain flour
85g Soft light brown sugar
85g Mixed dried fruit
2 tsp Baking Powder
1 Egg
2 tbsp Milk
2 tsp Demerara Sugar
Finely grated rind of 1 lemon
1 - Preheat the oven to 200C/400F/Gas mark 6. Lightly grease 2 baking sheets.
2 - Sift the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
3 - Stir in the brown sugar, mixed dried fruit and the lemon rind.
4 - Place the egg and a tablespoon of the milk in a bowl and beat lightly, then stir into the flour mixture, adding the final tablespoon if necessary, until it starts to bind together to form a moist but firm dough.
5 - Spoon small heaps of the mixture onto the baking sheets. Sprinkle with the demerara sugar.
6 - Bake in the oven for 15 - 20 minutes, or until golden brown and firm. Use a palette knife to transfer the cakes to a wire rack to cool.
Sunday, 14 November 2010
Basic Biscuit dough
250g Butter - softened
140g Caster Sugar
1 Egg yolk
2 tsp Vanilla extract
300g Plain flour
1 - Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla and briefly beat to combine.
2 - Sift over the flour and stir until the mixture is well combined.
--- Its that simple, this dough can be adapted to suit your tastes, experiment !!
140g Caster Sugar
1 Egg yolk
2 tsp Vanilla extract
300g Plain flour
1 - Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla and briefly beat to combine.
2 - Sift over the flour and stir until the mixture is well combined.
--- Its that simple, this dough can be adapted to suit your tastes, experiment !!
Melting Moments - Makes about 24
150g SR Flour
100g Butter
75g Caster sugar
1 Egg yolk
Few drops of vanilla flavouring
Crushed cornflakes
1 - Grease two baking sheets.
2 - Cream the butter and sugar together until pale and fluffy, beat in the egg yolk.
3 - Add the vanilla flavouring, stir in the flour to give a smooth dough and divide into approx 24 portions.
4 - Make each portion into a ball and roll in crushed cornflakes.
5 - Place the balls on the baking sheets and bake in the oven at 190C/375F or gas mark 5 for 15 - 20 minutes.
6 - Once out of oven, leave to cool for a minute or so before putting them on to the wire rack.
Chef: For variations - Use rolled oats instead of cornflakes. Press half a glace cherry in the centre of each ball.
100g Butter
75g Caster sugar
1 Egg yolk
Few drops of vanilla flavouring
Crushed cornflakes
1 - Grease two baking sheets.
2 - Cream the butter and sugar together until pale and fluffy, beat in the egg yolk.
3 - Add the vanilla flavouring, stir in the flour to give a smooth dough and divide into approx 24 portions.
4 - Make each portion into a ball and roll in crushed cornflakes.
5 - Place the balls on the baking sheets and bake in the oven at 190C/375F or gas mark 5 for 15 - 20 minutes.
6 - Once out of oven, leave to cool for a minute or so before putting them on to the wire rack.
Chef: For variations - Use rolled oats instead of cornflakes. Press half a glace cherry in the centre of each ball.
Cheese and Chive Scones - Makes 10
So simple to make, these cheesy scones are the ideal teatime treat.
225g Self-raising flour
50g Butter - diced
100g Cheese - grated
1 tbsp Snipped fresh chives
1/4 pt Milk + extra for brushing
1 - Put the flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in half of the cheese and the chives.
2 - Add the milk and mix to form soft dough, then knead until smooth.
3 - Roll out on a floured work surface until approx. 1cm thick. Cut into 10 rounds with a 5cm plain cutter and brush the tops with milk. Transfer to baking sheets.
4 - Bake at 230C or mark 8 for approx. 10 minutes, until well risen and golden brown.
5 - Once out of the oven coat with the remaining cheese and allow to melt before serving hot or cold.
225g Self-raising flour
50g Butter - diced
100g Cheese - grated
1 tbsp Snipped fresh chives
1/4 pt Milk + extra for brushing
1 - Put the flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in half of the cheese and the chives.
2 - Add the milk and mix to form soft dough, then knead until smooth.
3 - Roll out on a floured work surface until approx. 1cm thick. Cut into 10 rounds with a 5cm plain cutter and brush the tops with milk. Transfer to baking sheets.
4 - Bake at 230C or mark 8 for approx. 10 minutes, until well risen and golden brown.
5 - Once out of the oven coat with the remaining cheese and allow to melt before serving hot or cold.
Brandy Snaps - Serves 12
Brandy snaps can be kept, unfilled, in an airtight container for up to a week.
50 g (2 oz) butter
50 g (2 oz) caster sugar
30 ml (2 tbsp) golden syrup
50 g (2 oz) plain flour
2.5 ml (1/2 tsp) ground ginger
5ml (1 tsp) brandy
finely grated rind of 1/2 lemon
150 ml (5 fl oz) fresh double cream
1 - Line 2 or 3 large baking sheets with non-stick baking paper.
2 - Gently heat butter, sugar and syrup until butter has melted and sugar dissolved. Remove from heat.
3 - Sift the flour and ginger together, then stir into the melted mixture with the brandy and lemon rind.
4 - Drop teaspoons of mixture on to baking sheets, leaving 10 cm between them. Bake at 180C (350F) mark 4 for 7 minutes, until cooked.
5 - Quickly remove from baking sheets using a palette knife. Roll each one around the buttered handle of a wooden spoon. Leave on handles until set, then gently twist to remove. Cool on a wire rack.
6 - If the biscuits set before they have been shaped, return them to the oven for a few minutes to soften. Store in an airtight container until required.
7 - Just before serving, whip the cream until it just holds its shape. Spoon into a piping bag fitted with a star nozzle and pipe cream into snaps.
Saturday, 6 November 2010
Beef in Red wine - 20 Minutes
1 tbsp olive oil
200g sirloin or rump steaks
1 small onion , sliced
1 garlic clove , finely sliced
pinch dried oregano
glass red wine
200g can chopped tomatoes
1 - Heat the oil in a pan. Fry steak for 2 mins on each side until brown. Remove steak to a plate, then throw the onion, garlic and oregano into the pan. Fry for 5 mins until starting to turn golden.
2 - Tip the wine and tomatoes into the pan, then simmer for 10 mins until thickened and rich. Slice the steak into chunks, return to the pan with any juices, then simmer for a few mins to reheat. Serve with pasta, chips or some fried potatoes.
200g sirloin or rump steaks
1 small onion , sliced
1 garlic clove , finely sliced
pinch dried oregano
glass red wine
200g can chopped tomatoes
1 - Heat the oil in a pan. Fry steak for 2 mins on each side until brown. Remove steak to a plate, then throw the onion, garlic and oregano into the pan. Fry for 5 mins until starting to turn golden.
2 - Tip the wine and tomatoes into the pan, then simmer for 10 mins until thickened and rich. Slice the steak into chunks, return to the pan with any juices, then simmer for a few mins to reheat. Serve with pasta, chips or some fried potatoes.
Speedy chocolate muffins - serves 12
250g self-raising flour
25g cocoa powder
2tsp baking powder
175g caster sugar
175ml milk
2 large eggs, beaten
100ml sunflower oil
75g plain chocolate chunks
1-2tsp vanilla extract
2 - Line a 12-hole deep muffin tray with paper muffin cases.
3 - Sift together the flour, cocoa and baking powder; stir in the sugar. Add the remaining ingredients and mix lightly together.
4 - Spoon the mixture into the prepared cases. Bake for approximately 20 mins or until golden and springy to the touch. Cool for 10 mins; transfer to a wire rack and leave until cold.
Strawberry and Cream cake
2 1/2 teaspoons baking powder
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup strawberries, pureed
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 1/2 cups fresh strawberries, sliced
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 1/2 cups quartered strawberries
1 - Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
2 - In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
3 - Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
4 - To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff.
5 - Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
6 - To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy.
7 - Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
8 - Spread remaining whipped cream on cake top. Top with quartered strawberries.
1 - Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
2 - In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
3 - Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
4 - To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff.
5 - Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
6 - To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy.
7 - Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
8 - Spread remaining whipped cream on cake top. Top with quartered strawberries.
Thursday, 4 November 2010
Pommes Nature (Boiled Potatoes)
Are you thinking why on earth is The Tees Chef telling us how to do plain boiled potatoes. Well there is a lot of people out there who not by there own making do not know how to cook a boiled spud, so were going to help them.
Potatoes - Old potatoes (the big 1s with the dirt on)
1 - Wash, peel and wash the potatoes.
2 - Cut or turn into even-sized pieces
3 - Cook carefully in salted water for approx 20 minutes.
4 - Drain the water and serve
Potatoes - Old potatoes (the big 1s with the dirt on)
1 - Wash, peel and wash the potatoes.
2 - Cut or turn into even-sized pieces
3 - Cook carefully in salted water for approx 20 minutes.
4 - Drain the water and serve
Wednesday, 3 November 2010
Chinese-Style Stir Fry Vegetables - Serves 4
100g Beansprouts
100g Button mushrooms
100g Carrots
100g Celery
100g Cauliflower
100g Broccoli
50g Baby sweetcorn
50g French beans
50g Red peppers
50g Green peppers
125ml Sunflower oil
5g Grated root ginger
60ml Soy sauce
Ground or mill pepper to season
1 - Wash the beansprouts, wash and slice mushrooms.
2 - Peel the carrots and cut into large batons.
3 - Trim celery and cut into large batons.
4 - Wash cauliflower and broccoli and cut into florets.
5 - Top and tail French beans then cut in halves, wash and slice peppers.
6 - Heat the sunflower oil in a wok or frying pan and add all the vegetables. Fry and continuously stir for 3 minutes.
7 - Add the grated ginger, cook for 1 minute. Add the soy sauce, stir well.
8 - Correct seasoning and serve.
100g Button mushrooms
100g Carrots
100g Celery
100g Cauliflower
100g Broccoli
50g Baby sweetcorn
50g French beans
50g Red peppers
50g Green peppers
125ml Sunflower oil
5g Grated root ginger
60ml Soy sauce
Ground or mill pepper to season
1 - Wash the beansprouts, wash and slice mushrooms.
2 - Peel the carrots and cut into large batons.
3 - Trim celery and cut into large batons.
4 - Wash cauliflower and broccoli and cut into florets.
5 - Top and tail French beans then cut in halves, wash and slice peppers.
6 - Heat the sunflower oil in a wok or frying pan and add all the vegetables. Fry and continuously stir for 3 minutes.
7 - Add the grated ginger, cook for 1 minute. Add the soy sauce, stir well.
8 - Correct seasoning and serve.
Brown Vegetarian Stock - 1 Litre
100g Onions
100g Carrots
100g Celery
100g Leeks
50g Tomatoes
50g Mushroom trimmings
60ml Sunflower Oil
5g Yeast extract
3pnts Water
1 - Fry the onions, carrots, celery and leeks in the sunflower oil until golden brown.
2 - Drain the vegetables, place into a suitable saucepan.
3 - Add all other ingredients except the yeast extract.
4 - Cover with the water and bring to the boil.
5 - Add the yeast extract, simmer gently for approx 1 hour.
6 - Skim if necessary and use.
100g Carrots
100g Celery
100g Leeks
50g Tomatoes
50g Mushroom trimmings
60ml Sunflower Oil
5g Yeast extract
3pnts Water
1 - Fry the onions, carrots, celery and leeks in the sunflower oil until golden brown.
2 - Drain the vegetables, place into a suitable saucepan.
3 - Add all other ingredients except the yeast extract.
4 - Cover with the water and bring to the boil.
5 - Add the yeast extract, simmer gently for approx 1 hour.
6 - Skim if necessary and use.
White Vegetarian Stock - 1 Litre
100g Onions
100g Carrots
100g Celery
100g Leek
3 Pnts Water
1 - Place all ingredients into a saucepan, add water and bring to the boil.
2 - Allow to simmer for approx 1 hour, skim if necessary.
3 - Strain and use.
100g Carrots
100g Celery
100g Leek
3 Pnts Water
1 - Place all ingredients into a saucepan, add water and bring to the boil.
2 - Allow to simmer for approx 1 hour, skim if necessary.
3 - Strain and use.
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