CARROT SOUP

This free Carrot Soup Recipe is so tasty, nutritious & healthy…Very quick & easy to make & will warm you up on a cold winters night! 


Ingredients


30ml oil
1 onion, chopped
1 tsp crushed garlic
3ml ground cumin
500g carrots, scraped and thickly sliced
1 large potato, peeled and cubed
1l vegetable stock
1 can (410g) white kidney beans, drained
Salt and freshly ground black pepper to taste
Plain yoghurt for serving
Fresh chopped parsley to garnish


Method

• Heat the oil in a large saucepan and sauté the onion until soft.
• Add the garlic, cumin, carrots, potato pieces and sauté until glossy.
• Add the stock and bring to the boil, reduce heat and simmer gently until the vegetables are tender.
• Add the beans and heat through.
• Cool slightly and blitz with a handheld blender until smooth.
• Ladle into soup bowls and garnish with a swirl of plain yoghurt and parsley.

Serves 4

BELGIAN WAFFLES

This free Belgian Waffles Recipe makes the most divine light and crispy waffles you will ever taste… Serve the waffles with any toppings that you desire.

Ingredients

5 eggs

10 baking powder

300gg flour

300g sugar

300g butter, softened

Method

• Mix the flour, sugar and baking powder together.
• Add the softened butter and the eggs and mix well together.
• Allow the mixture to stand for an hour before cooking.
• Serve with ice cream or cream and maple syrup or dust with icing sugar and decorate with strawberries.

Makes 12 small waffles

CHICKEN CORDON BLEU

Impress your guests with this amazing free Chicken Cordon Bleu Recipe… So easy to make and oh so deliciously cheesy!

Ingredients

4 chicken breast fillets

Salt & freshly ground black pepper to taste

4 thick slices mature cheddar cheese or swiss cheese

4 slices smoked ham or pastrami

1/3 cup seasoned flour

1 egg, lightly beaten

½ cup breadcrumbs

½ cup oil

Method

• Using a sharp knife, cut into the thickest section of each fillet without cutting right through.
• Open the fillet out flat and season to taste.
• Place a slice of cheese and ham on one side of each fillet.
• Fold the remaining half of the fillet over to enclose the filling.
• Carefully coat each fillet with flour and shake off excess flour.
• Dip each fillet into the egg and coat with breadcrumbs.
• Place on a foil lined baking tray, cover and refrigerate for 30 minutes.
• Heat oil in a heavy based pan and cook the chicken over a medium heat for about 4 minutes on each side or until golden and cooked through.
• Serve immediately with a lemon wedges, baby potatoes and vegetables.

Serves 3 - 4

CREAMY BROCCOLI SOUP

This free Creamy Broccoli Soup Recipe is delicious… Can be enjoyed hot or cold… For those of you who prefer the healthier option you may substitute the cream for plain yoghurt.

Ingredients

60g butter

1 broccoli head, broken into florets

2 onions, diced

1 tsp crushed garlic

45ml flour

1l chicken stock

250ml milk

nutmeg to taste

freshly ground black pepper

250ml cream

50ml cream, lightly whipped to garnish (optional)

Method

• Melt the butter in a large saucepan, add the broccoli, garlic and onions, sauté over a low heat for about 10 minutes.
• Stir in the flour and cook for a minute.
• Add the chicken stock, milk, nutmeg and pepper, stir well and bring to the boil.
• Simmer for about 20 minutes until the vegetables are tender.
• Blitz the soup with a handheld blender.
• Add the cream and heat through.
• Ladle the soup into soup bowls and garnish with cream or a small piece of broccoli.
• Can be served hot or cold.
• Serve with fresh French bread.

Serves 6

CREAMY TOMATO & RED PEPPER SOUP

This free Creamy Tomato & Red Pepper Soup is divine! The Red Pepper adds an amazing flavour to this Soup. Use plain yoghurt as the healthy alternative to cream.

Ingredients


20g butter
1 onion, chopped
1 tsp crushed garlic
2 red peppers, seeded & chopped
2 cans chopped tomatoes (410g each) 
20ml soft brown sugar
salt and freshly ground black pepper
a pinch of paprika or cayenne pepper
150ml cream or plain yoghurt
fresh chives, chopped to garnish


Method

• In a large saucepan, heat the butter and fry the onion, garlic and peppers for a few minutes. 
• Add the canned tomatoes.
• Season with sugar, salt, pepper and paprika or cayenne pepper.
• Bring the mixture to the boil, reduce the heat and simmer for 10 minutes.
• Stir in the cream or yoghurt and heat through.
• Blitz the soup if you prefer smooth soup.
• Ladle the soup into bowls and garnish with chopped chives.
• Serve with fresh bread.

Serves 4

LENTIL DAHL

This free Traditional Lentil Dahl recipe is amazing, full of spicy aromas that will warm you up on a cold winters night... Can be served with Biryani, Naan Bread or Poppadoms.


Ingredients 


300g red or yellow lentils, rinsed well
3 cups water or vegetable stock
3cm fresh ginger, sliced
2 bay leaves
2 cinnamon stick’s
40g butter
1 large onion, finely chopped
2 cloves garlic, crushed
2 tsp turmeric
1 tsp cumin
½ tsp garam masala
½ tsp chilli flakes
2 tblsp lemon juice
salt to taste
2 tblsp chopped coriander leaves


Method

• In large saucepan place lentils, ginger, bay leaves, cinnamon and 3 cups of cold water or vegetable stock. 
• Bring to the boil, reduce the heat and simmer for about 12 minutes, stirring occasionally to prevent sticking. 
• Remove the ginger, bay leaves and cinnamon stick and set aside.
• In a large frying pan heat the butter over a medium high heat and fry the onion for 3 minutes. 
• Stir in the garlic, turmeric, cumin, garam masala and chilli flakes and cook for a further minute. 
• Stir in the lemon juice and season to taste with salt.
• Add the lentils to the pan, mix well and cook for a further 3 minutes, stirring continuously. 
• Remove from the heat and stir in the coriander.
• Serve hot with Biryani or naan bread or poppadoms

Serves 4

CHOCOLATE RISOTTO

This decadent free Chocolate Risotto Pudding is deliciously chocolaty and creamy… A great pudding for the winter!

Ingredients

45ml butter

500ml risotto rice

30ml cocoa powder

200ml water

600ml milk

45ml caramel sugar

100g chocolate, chopped

chocolate shavings to garnish

whipped cream to garnish (optional)

Method

• In a large saucepan heat the butter and add the risotto rice, fry for 2 minutes until slightly nutty.
• Stir in the cocoa powder.
• Add the water and stir until almost completely absorbed.
• Add half the milk and stir until absorbed.
• Add the remaining milk and simmer over a low heat for 15 – 20 minutes, until the rice is cooked, stir often.
• Pour in the sugar and chopped chocolate, fold in until well combined.
• Serve immediately with some chocolate shavings and cream.

Serves 6