Friday, 17 July 2009

Quick and Easy

3 Courses for the Weekend

Cream of Carrot Soup
Cooked in the microwave

15g butter
1 onion, chopped
550g carrots, thinly sliced
1/2 tsp freshly grated nutmeg
1 tsp caster sugar
550ml milk
Salt and ground black pepper
140ml chicken stock, (1 cube)

To garnish
3tbsp double cream
A little ground nutmeg

Place butter, onion, nutmeg, carrots and sugar in a large bowl.
Microwave at full power for 15 minutes, stirring halfway through cooking.
Stir in milk, blend in a processor till smooth.
Return to bowl and add seasoning and stock.
Cook, covered, for 5 minutes, stirring halfway through cooking, till hot.
Serve in bowls with a swirl of lightly whipped cream and a grating of nutmeg.

*Can be frozen. When completely cold, pour into a container leaving 1in space at top. Label and use within 3 months.*

Lamb Pitta Kebabs

500g minced lamb
1 large onion, finely chopped
1tsp medium curry powder
1tsp turmeric
1 egg
1tbsp chopped fresh coriander
1tsp salt
freshly ground black pepper
2 slices of granary bread, made into crumbs
6 wholemeal pitta bread
Salad leaves
Small pot natural yoghurt
2tbsp mayonnaise
2tbsp mint leaves, chopped

Place the mince, onion, spices, breadcrumbs, Coriander, salt and pepper in a large bowl, mix to combine. Add the egg and mix thoroughly. Form spoonfuls of the mixture into sausage shapes, approx 8. Place each roll on a wooden skewer and grill at a moderate heat, turning frequently, for 8 minutes.

Warm the pitta bread in the oven, split and fill with salad leaves and a lamb kebab, In a bowl, mix the yoghurt, mayonnaise and mint leaves, add a spoonful to each kebab.

*Lamb kebabs and pitta bread can be frozen for up to 3 months. Defrost overnight at room temperature.*

Steamed Chocolate Pudding
with Chilled Orange Cream

60g butter
60g caster sugar
1 egg, beaten
85g self raising flour
1tbsp cocoa powder
1tbsp baking powder
1tbsp milk
Zest of 1 orange

250ml double cream, lightly whipped
Zest of 1 orange
2tbsp freshly squeezed orange juice

For the Chilled Orange Cream

Mix the lightly whipped cream with the orange juice and zest and leave in the fridge to cool.

Place all the ingredients except the milk, into a large bowl. Beat until smooth and add enough milk to make a dropping consistency.

Spoon the mixture into buttered ramekins and smooth the top.

Cover with greaseproof paper and foil, both pleated in the middle.

Put the ramekins into a steamer and steam for 30 minutes.

Turn the puddings out on warm plates and serve with chilled orange cream.

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