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My go-to source for substantial, comforting soups has always been the first Avoca book and this one certainly hits the spot on a cold winter's day.Tomato, Lentil and Orange Soup50g butter1 small onion, chopped1 clove garlic, crushed1 orange, zested and flesh chopped50g red lentils1 x 400g tin tomatoes 300ml vegtable stock ( I use Marigold boullion)- melt butter and cook onion for approx 10 mins until soft
- add garlic for 1 min
- add orange zest and flesh, lentils, tomatoes and stock
- bring to the boil and simmer for 20 mins
- puree, adding more stock if it is to thick
At Christmas time it's always a good idea to have something in the fridge that can spice up those leftovers. I made this a few years ago and it disappeared in a flash so I decided to do it again, as well as being good with leftovers it really jazzes up a cheese sandwich. The recipe comes from Paul Flynn's 'An Irish Adventure with Food, The Tannary Cookbook', which has recently been re-issued with a new cover (and hopefully some more proof-reading - the font changes on random pages in the original). Red Pepper and Chilli Relishmakes approx 5 jars (750g)50g caster sugar60ml white wine vinegar5 red peppers, de-seeded and chopped1 red chilli, de-seeded and chopped2" piece of fresh ginger, grated1 clove garlic, grated2 x tins (400g each) tomatoes, blended 2 leaves gelatine- put sugar and vinegar in a pan and bring to the boil
- add pepper and cook for 2 mins
- add chilli, garlic, ginger and tomatoes, season, cook for another 15 mins and then remove from the heat
- soak the gelatine in a bowl of cold water
- when gelatine is soft, squeeze off excess water and stir into pepper mix off the heat
- fill sterilised jars with relish
To sterilise jars either:- run through a dishwasher cycle and fill while still warm, or
- place in 150 deg C oven for 15 mins - again fill while still warm
In theory this should keep in the fridge for 2-3 months, however it never lasts that long in my house!!