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Recipes

The Autumn Soup

The Autumn Soup

  • Servings: 8
  • Difficulty: easy
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A lovely use of the last of the summer produce

This soup is hearty, healthy and generally just very lovely.

Ingredients

  • 2 medium courgettes (or one large one)
  • 1 large onion
  • 3 medium sized carrots
  • 2 medium sized potatoes
  • 1.5 chicken or vegetable stock
  • salt and pepper to taste

Directions

  1. Top and tail, and deseed the courgettes and chop into thumb sized pieces.
  2. Dice the onion, top and tail the carrots and peel the potatoes.
  3. Chop the potatoes and carrots into thumb sized pieces, much like the courgettes.
  4. Heat a tablespoon of oil in a pan, and fry off the vegetables until they’re soft, add salt and pepper to taste.
  5. Add vegetable the stock and bring to the boil. Once boiled, reduce the heat and simmer for 15-20 minutes, until the potatoes and carrot are soft.
  6. Use a hand blender or a masher to lightly chop and thicken the soup.

Categories
Recipes

Mini rhubarb pies

Mini rhubarb pies

  • Servings: 8
  • Difficulty: easy
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delicious homemade mini rhubarb pies to help take the edge of

It wouldn’t be spring without a recipe involving some home grown rhubarb.

This recipes involves making Rhubarb Quick Jam for the filling.

Categories
Recipes

Minted potato salad

Minted potato salad

  • Servings: 2
  • Difficulty: easy
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An easy potato salad recipe with only 4 ingredients

BBQ season is well and truly underway and this is the last potato salad recipe you’ll ever need…Probably…

This is a great way to use up tiny, marble like potatoes that you often find when you dig up potatoes – otherwise known as Fingerlings.

This really is one of those recipes that you adjust to suit your own tastes, so if you require more mint, simple add some more to the sauce, and likewise with the salad creme and mayonnaise.