|Serves 4 people
||Approximate Time: 40 mins. (allow
for 2 hours chilling)
litre (1¾ pints) vegetable stock
225g (8oz) potatoes, diced
110g (4oz) fresh spinach, chopped
1 sachet Bouquet Garni
½ tbsp. fresh mint, chopped
2 onions, chopped
1 lettuce, cut into 1cm (½ inch) strips
225g (8oz) cucumber, peeled and diced
300ml (½ pint) fresh double cream
½ tbsp. fresh parsley, chopped
- Put the stock and all the vegetables
into a large saucepan, add the bouquet garni and bring to the boil. Reduce
heat and simmer, covered for 30 minutes. Discard the bouquet garni, allow
soup to cool completely then liquidise.
- Reserve 1 tablespoon of the
cream, stir the remainder into the soup and chill for at least 2 hours
before serving. Pour into 4 bowls and swirl a little of the reserved cream
on top of each. Sprinkle on the chopped herbs.
Our thanks to the Dairy
Diary for their contribution
|Serves 4 people
||Approximate Time: 1 hour
firm, ripe pears,
peeled, halved and cored
finely grated zest and juice of 1 large lemon
50g (2oz) butter
75g (3oz) Demerara sugar
tbsps. clear honey
butter for greasing dish
100g (4oz) white breadcrumbs made from one day old loaf
½ tsp. ground mixed spice
Pre-heat the oven
to 190°C (375°F) or Gas Mark 5. Butter a shallow, round ovenproof
dish which will allow for all the pear halves to be put in one layer.
Arrange the pears,
cut side down, in the dish. Mix honey with lemon zest and juice, then
spoon or pour over the pear halves.
Make the topping
by gently melting the butter, then remove from heat and stir in breadcrumbs,
sugar and ground spice, mixing well.
evenly over pears. Bake in oven for about 45 mins., or until topping is
golden brown and pears are well cooked.
with custard, cream, ice-cream or crème fraîche.
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