Monday, April 04, 2005

Sunday's Soup and Crumble Dinner.

Perfect comfort food prepared with a worn out nightshifter in mind but enjoyed by all.

Carrot and Cashew Soup:

>Lightly fry 500g carrots and 250g potatoes, 1 onion, 3 garlic cloves (or to taste) in 3 tbsp olive oil until the onion is transparent.

>Add 1.5 pints stock and 2 tsp ground coriander. Simmer for 25 mins until vegetables are tender.

> Meanwhile dry fry 100g cashew nuts until lightly browned and aromatic.

>When the soup is cooked puree in a blender with the cashews and return to the pan to warm. Add more liquid if desired. Serve with fresh wholewheat bread.


Rhubarb, Almond and Orange Crumble

>Stew 900g rhubarb with approx. 6 tbsp raw sugar and the grated rind of 2 oranges.

>Make the crumble topping by rubbing together 1 cup of plain wholewheat flour and 1/3 cup of vegan margarine until it’s like rough breadcrumbs. Add to this 1 ½ cups of ground almonds and approx. 6 tbsps of raw sugar.

>Pile the crumble topping over the fruit and bake at about 180C/ gas 4 for about 30 mins until browned. Serve with vegan custard.

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