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Hot Mixed Nuts


Ingredients: 1 kg mixed nuts ½ tsp cayenne pepper ¼ cup rosemary sprigs 2 tablespoons  cider vinegar ⅓ cup olive oil 6 tablespoons honey salt to taste  
Method: Mix all the ingredients and place in a baking tray Roast at 120˚c for about an hour or until toasted Please watch the nuts as they roast, checking every so often as it could burn easily because of the honey in the mix Once out the oven shake and check not sticking to the bottom of the pan Once cool store in an air tight container in the dry store… Read the rest

Tomato and Barley Soup


(This recipe serves 8) Ingredients: A little olive oil for frying 2 onions peeled and finely chopped 2 cloves of garlic crushed 1 tablespoon mild curry powder 3.5 tablespoons chicken/ vegetable stock 2 cups pearl barely 1 tin whole peeled tomatoes 3 litres water  
Method Heat a few tablespoons of oil in a pan and fry the garlic and onions until soft and transparent Add curry powder and fry a little more Stir in the stock and tomatoes and then blitz 3 quarters of the volume to form a puree and add back to the other quarter of liquid Now add the Barley and simmer till soft, tender and all swelled up Season to taste Add a little Tabasco to spice it up… Read the rest

Butternut Squash, Roast Garlic and Apple Soup Vegan


(This recipe serves 4) Ingredients 1 butternut squash 4 or more garlic cloves 2 green apples, peeled and chopped salt and pepper to taste olive oil 4 cups of vegetable stock   Method Heat a little olive oil and add the garlic cloves (peeled and slightly pressed) Fry in medium heat until golden Add the apple and squash Add salt and pepper and stir After 2 or 3 minutes add the veggie stock and let simmer until the squash is done Blend everything and serve with good bread Add lemon if desired   Preparation time: 20 minutes… Read the rest
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