Delicious and Warming Soups

It’s November, it’s getting very cold and that can only mean one thing- it is soup weather! If you are rushed of your feet during the day and especially if your job keeps you outdoors, soup for lunch is a dream come true. I have some lovely recipes for you.  These soups can be made up a few days in advance and kept in an airtight container in a fridge.

Cognac, mushroom and Chestnut Soup

-          1 large shallot, chopped

-          3 sprigs of thyme

-          1 teaspoon of dried rosemary

-          100ml cognac

-          500ml vegetable stock

-          500g brown, organic mushrooms, sliced

-          Packet of cooked chestnuts

1.      Pour a tablespoon of olive into a pan and heat up

2.      Add the shallot, thyme, rosemary and season with salt and pepper (a pinch of each)

3.      Add the mushrooms

4.      When your shallot is starting to caramelise (get golden brown) and the mushrooms are staring to colour, remove the thyme

5.      Pour the cognac in and bring to boil, wait until all nearly absorbed

6.      Pour the stock in

7.      Throw in the chestnuts and simmer 30-45 minutes (if you want to speed the process up- just boil for 10-15 minutes)

8.      Whiz in a blender until smooth and season to taste

9.      Serve as is or drizzle with truffle oil for extra luxury

You could also serve with a Parmesan Crisp

1.       Sprinkle a generous layer of parmesan onto a baking tray lined with baking sheet, create a shape of your liking using a cookie cutter

2.       Bake in a hot oven (190C) for a few minutes and leave to cool (or mould and then cool)

Spiced lentil and chickpeas soup with feta and pomegranate

-          1 shallot, chopped

-          1 teaspoon Garam Masala

-          ½ teaspoon ground cumin

-          ½ teaspoon dried chilli flakes

-          A handful of orange lentils

-          A handful of green lentils

-          Tin of organic chickpeas

-          500ml vegetable stock

-          Pack of feta

-          Seeds from 1 pomegranate

1.      Start of by frying the shallots off with a pinch of salt  in a little olive oil until golden brown

2.      Add the spices and fry for 1 minute

3.      Pour the stock in and add the lentils and chickpeas

4.      Simmer for 40 minutes until the lentils are soft

5.      Blend the soup and serve topped with crumbled feta and pomegranate seeds whilst hot

 MY NEW FAVOURITE INGREDIENT

I purchased this little pot when I was in Dartmouth for the festival. Good quality salt is a necessity and garlic is just amazing. Garlic is known to have antibacterial, antiviral, and anti-fungal properties. I always use lots of it in my cooking when the weather turns cold and wet to ward off any illness and to boost my immune system. Obviously, garlic is also delicious and adds great flavour to any dish.  

This product takes the flavour to the next level. The garlic has been slow roasted ‘to a mellow intensity, creating sweet, caramelised characteristics to add that rich, garlicky flavour.’

Cornish Sea Salt is harvested from Grade A Classified waters (the highest to denote water purity) just 8 metres from the shore and offers more taste for less salt. This sea salt contains more than 60 naturally-occurring trace elements, making it a healthier alternative to traditional table salt.

I only use this salt in my kitchen. 

Fabulous Breakfast Dish (serves 2)

• 2 slices of sourdough bread, toasted
• 2 handfuls of kale leaves, torn into bite sized pieces
• Pinch of Garlic Cornish Sea Salt
• 2  fillets of smoked haddock
• Enough milk to cover the fish
• 2 duck eggs
• Generous glug of white wine vinegar

1. First blanch the kale in salted boiling water for 2 minutes and drain
2. To poach the fish, place the fillets into a pan and cover with milk
3. Bring slowly to boil and then simmer gently for 15 minutes or until cooked (the flakes on the fish will become defined and the flesh will turn milky rather than translucent)
4. To poach the eggs- bring a pan of water to simmer (continuous small bubbles), add the vinegar and crack the eggs in and poach for 5 minutes (until the egg white is set, but the yolk is still beautifully runny)
5. To reheat the kale, pour a little olive oil into a frying pan
6. Throw the kale in and season with the garlic salt
7. To assemble, pop the bread on a warmed plate, cover with the kale, place the fish on the kale and top with the poached egg
8. Sprinkle with the garlic salt and enjoy

For the Tastiest Scrambled Eggs  (serves 2)

This recipe really makes the most out of the fabulous garlicky flavour 

• 6 eggs
• knob of butter
• generous pinch of Garlic Cornish Sea Salt
• freshly ground black pepper
• a small bunch of chives, chopped

1. Crack the eggs onto a bowl and season with the salt and pepper
2. Whisk thoroughly
3. Heat  a heavy based pan on medium heat
4. Melt the butter
5. When the butter is  foaming, pour the eggs in and keep stirring (preferably with a balloon whisk)
6. When the eggs are almost set, take off the heat immediately (the mixture continues cooking in the pan- so make sure you have the plates ready to prevent overcooking) 

Try serving in puff pastry baskets, topped with smoked salmon and caviar