Archive for the 'Food' Category

Blue Cheese & Broccoli Soup

Ivans Blue Cheese & Broccoli Soup
Preparation Time: About 5 mins
Cooking Time: 25 mins
Serves: 5

Ingredients

  • 2 Heads of Broccoli
  • 1 Onion
  • 1 Potato
  • 1 Litre Vegetable Stock
  • 100g Blue Cheese (e.g. Stilton)
  • 1 tsp Olive Oil

Method
Dice the onion, peel and slice the potato and separate the broccoli into flourettes. Heat the oil in a pan and cook the onion until it softens, then add the stock and the potato and simmer until the potato softens. Once the potato is soft add the broccoli, stir well and cook for a further 3 or 4 minutes, then turn off the heat and add all but a teaspoon worth of the cheese to the pan. Now blend the mixture or liquidise it in a food processor until all the chunks have gone. To serve crumble the cheese you saved and sprinkle it on top.

Cauliflower and Cheese Soup

Ivans Cauliflower and Cheese Soup
Preparation Time: About 5 minutes
Cooking Time: About 20 minutes
Serves: 4

Ingredients

  • 1 Head of Cauliflower
  • 1 Potato
  • 1 Onion
  • 500ml Vegetable Stock
  • 350ml Milk
  • 100g Mature Cheddar Cheese
  • 1tsp Olive Oil
  • Pinch Celery salt

Method
Dice the onion, peel and slice the potato and separate the cauliflower into flourettes. Heat the oil in a pan and cook the onion until it softens, then add the stock the milk, the potato and the cauliflower and simmer until the veg softens. Turn on the heat and grate two thirds of the cheese into the mixture and stir. Now blend or liquidise the mixture until a smooth creamy consistency is acheived. Dice the remaining cheese and add to the soup before serving.

Leek & Potato Soup Recipe

Ivans Leek and Potato Soup
Preparation Time: About 5 minutes
Cooking Time: About 20 minutes
Serves: 3

Ingredients

  • 1 Leek
  • 1 medium sized onion
  • About 2 average sized potatoes sliced
  • 1 rasher of bacon
  • 3/4 pint of chicken stock
  • salt & pepper
  • pinch of nutmeg
  • 200ml or so of cream (or milk)
  • 1 tbsp cooking oil

Method
First place the bacon under a hot grill, while that is cooking slice the white and light green parts of the leek, finely chop the onion and roughly slice the potatoes.

Turn your stove to high and heat the oil in a pan and then add the chopped onion and sliced leek, keep stirring from time to time so that they don’t stick. Once the onion and leek begins to brown add the potato and the chicken stock. By this time your bacon should be nice and crispy, cut the bacon into 1cm squares and add to the pan. Once the mixture begins to boil turn the heat down and simmer for about 15 minutes or until the potato is nice and soft.

Liquidise or blend the soup mixture until at the consistency you prefer, add the cream (or milk), a pinch of nutmeg and salt and pepper to taste. Serve with a sprinkle of nutmeg or place in the freezer for use later.

Quote of the day: 2008-11-06

“Noodle lumps of the present invention, because of their quick restoration properties when subjected to boiling water, can conveniently be served to the general public as a very convenient ration-type lunch, holiday snack for outings and/or emergency food, thereby contributing greatly to an improvement in dietary life of the general public.”

Momofuku Ando (?? ??). Inventor of Cup Noodles, 1976.

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