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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.

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VIDEO: Tasting Elderflower Gin

Elderflower Gin

  • Servings: 0.75ml
  • Difficulty: easy
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A gin and tonic with a twist

Summer is just around the corner and this is the quintessential gin and tonic flavour you can put together for those sunny afternoons.

Ingredients

  • 0.75ml London dry gin
  • 2-3 peels of lemon or lime peel
  • 2 tablespoons of sugar
  • 7-9 elderflower blooms

Directions

  1. Pick seven to nine elderflower blooms and snip off the stems of the buds.
  2. Place them in a bottle or sealable container with the sugar, and gin to steep over night – keep the bottle for re-use.
  3. Use a funnel and two sheets of kitchen roll to filter the mixture back into the bottle of gin.
  4. Serve with tonic, as you would an ordinary G&T – as you like it 🙂

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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.