A recipe for today!

[LibraCarr]

Hi again,

The nights are getting colder, your stressed after a long day's work. You think 'What shall we have for dinner tonight'. This recipe is easy and simple, and uses ingredients sourced from Lordship Lane.

Thick Carrot and Swede Puree of Soup with Hot Rolls.

For convenience you can by already buy diced swede and carrot (Somerfields) or, if you prefer take two large carrots and cut a swede so that the swede wieghs an equal amount. clean and dice into small squares. Take a pint of water and place into a large pan and then slowly introduce a crumbed vegetable stock cube and salt and pepper to taste. Bring to the boil and then introduce the vegetable and cook until tender. Turn off the heat source and allow the vegetable to rest for five minutes. Whilst the veg is resting turn on your oven to the equivalent of gas mark 6. When the oven heat has stabilised place par cooked rolls (Sainbury's, Somerfield or Iceland) onto the top rack and leave for 5-6 minutes or until browned.

Go back to the veg and using a liquidiser reduce the veg so that it is consistent. Reheat the swede and carrot puree and when slowly bubbling serve into a nice large soup dish. serve the dish with the fresh cooked rolls and butter. A snack meal that is perfect for a winters night and that you can prepare when you are running the bath or shower!.

Enjoy.

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[jim_the_chin]

sounds nice, i like the idea of a recipe thread, although they're a pain to type out.

the best thing i had recently was a starter from a restaurant in surrey which combined black sausage and egg over a salad. it was top grub but i forgot to take a pic of it on the the menu. if anyone's seen something similar i'd be grateful for the details.

[Michael Palaeologus]

You could roast some pumpkin seens or pine nuts and scatter them on the top of the soup!

[Peckhamgatecrasher]

You could use real chicken stock - will give it oodles more flavour.

[wee quinnie]

Here's a really quick yummy lunch for you at the weekend:

ASPARAGUS stick rolls

1.Steam 2 stalks of asparagus per person

2. Fry up some mushrooms in garlic with a squeeze of lemon

3. Add asparagus and mushrooms to a mayonaissed french stick

Yum yum.