October 08 Recipes

20/10/2011
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Chicken and Miso Noodle Soup

chicken noodle

This is a great soup as its very healthy but also has lots of flavour. It’s equally good without the chicken for the vegetarians among you and I often substitute either rice noodles or udon noodles for the egg noodles. It is perfect for a light mid-week dinner as it only takes about 15 minutes to prepare from start to finish.

Serves 4

2 chicken breasts, sliced
2 tsp fish sauce
2 tblsp soy sauce
1 clove of garlic, crushed
½ inch piece of ginger, grated or finely chopped
½ lt water
150g egg noodles
1 tblsp miso paste (available from Evergreen, I use Shiro Miso by Sanchi for soups)
4 spring onions finely sliced
1 tblsp fresh coriander

Place the fish sauce, soya sauce, garlic, ginger and water in a saucepan and bring to the boil with the lid on, reduce the heat before adding the sliced chicken and simmer for 5 minutes. Add the noodles and cook for 2 more minutes until the noodles are just tender. Add the spring onions and heat through.

Take a ladle of liquid from the pot and pour into a cup or bowl. Add the Miso paste and stir until dissolved in the liquid. Return the thickened liquid to the saucepan and stir through.

Serve garnished with some chopped fresh coriander.

Pea & Mint Soup

Pea & Mint Soup

This is one of my favourite soups as it’s so quick to make and I always have a bag of peas in the freezer so it doesn’t require a trip to the shop. Ideal for flasks, for children going to school or adults going to work.

Serves 6 – 8

2 slices of bacon, trimmed of fat and cut into small pieces
½ oz/15g butter
2 medium spring onions, chopped
1 ½ lbs /675g fresh or frozen peas
A sprig of mint
1 ½ pints/900mls of chicken stock, preferably homemade
Salt & pepper to taste
A pinch of sugar

Garnish with a little chopped fresh mint. A dollop of whipped cream is optional.

Melt the butter and sweat the bacon for five minutes, then add the spring onion and cook for a further minute or two. Add the peas, mint and stock, season with the salt, pepper and sugar and cook for 5 minutes. Once the peas are tender the soup is ready to be liquidized. Liquidize and return to the saucepan to re-heat, be careful not to boil the soup as you’ll lose the colour.

For best colour and flavour serve immediately, garnished with the fresh mint, the optional cream and some good bread.

Brown Bread

Brown Bread

375g/12ozs coarse wholemeal flour
125g/4oz plain white flour
60g bran
60g wheatgerm
60g pinhead oatmeal
1tsp salt
1tsp sugar
1tsp bread soda (bicarbonate of soda)
1pint/500ml buttermilk

Preheat your oven to 180ºC.

Place all the dry ingredients in a bowl and mix well. Add the buttermilk and using your hand, mix well. The dough should be quite wet.

Pour into a greased loaf tin and bake for approximately 45 to 50 minutes.

Apple Cake

apples

This is an old fashioned dessert, perfect for Winter evenings. I often add raspberries to it when they are in season in late Summer. Delicious hot served with cream or custard and it also makes a lovely lunchbox treat.

3 cooking apples
2 eggs
8oz caster sugar
4oz butter
¼ pint of milk
6 ½oz self-raising flour
A little sugar for dusting the top

You will need a small roasting tin 8” x 12”. Butter it first and then dust with flour.

Using an electric hand beater, whisk the eggs and sugar until the mixture is thick and fluffy.
Melt the butter and milk together and bring to the boil. Remove from the heat and add to the sugar and eggs, whisking all the time.
Sieve the flour into the mixture gradually and carefully fold in. Pour into the tin.
Peel and slice the apples and arrange on top of the batter. Sprinkle with a little sugar and bake in the oven for 10 minutes at 200ºC.
After 10 minutes reduce the heat to 180ºC and bake for a further 20 minutes or until the top is browned.

Serve with whipped cream or custard.

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