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Posts Tagged ‘celery’

What you need:

1 Onion ( peeled and diced)
1 Carrot  (peeled and diced)
1 Stick of Celery (chopped)
1 litre (4 1/4 cups) of Chicken Stock (you can use a stock cube if needed)
1/2 a medium Pumpkin
1tbsp Double Cream
2 tsp Honey

What you do:

Bring the stock to a simmer in a saucepan, and add the onion, carrot and celery. Continue to simmer for a further 20 minutes
Add the pumpkin, and simmer until soft (approx. 20 minutes more)

Remove from heat.

Add 1 tbsp Double cream, and 2 tsp Honey, and stir well.

Pour into bowls while hot and eat with plenty of crusty bread.

Drizzle a little cream on top with a teaspoon (if you feel like being fancy) and top with a sprig of parsley or a couple of chives.

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What you need:

3 tbsp vegetable oil
3 tbsp all-purpose flour
1 small onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 tbsp soy sauce or Worcestershire sauce
1 tsp smoked paprika (preferably hot)
2 cups low-sodium vegetable broth
1 pound kale or Swiss chard, stemmed and chopped
1 10 oz  package frozen black-eyed peas
Brown rice, for serving (optional)

What you do:

Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion,  pepper, celery, garlic, 3 tbsp water and 1/4 tsp each salt and pepper.

Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.

Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.

Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper.

Serve with the rice.

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What you need:

6 tbsp softened butter
2 tsp finely chopped shallots
1 clove garlic, crushed and finely chopped
1 tbsp finely chopped celery
1 tbsp finely chopped fresh parsley
¼ tsp salt
1/8 tsp ground black pepper
12 large mushrooms, cleaned with stems removed
12 large canned snails

What you do:

Preheat the oven to 190C / 375F / gas mark 5

Mix together 6 tablespoons of the softened butter with the shallots, garlic, celery, parsley, salt, and pepper. Place a small spoonful of herb butter and a snail in each mushroom cap, and then brush the exterior of the mushroom with a bit of the herb butter. Arrange the mushrooms in a shallow baking dish and bake them for 15 minutes.

Serve hot.

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What you need:

3 eggs
1 x 5 oz/ 125 g tin of condensed soup ( asparagus, celery or mushroom work well )

What you do:

Pour the condensed soup into a saucepan, then add the eggs & whisk vigorously with a fork into the soup.
Stirring continuously over a medium heat until the eggs have absorbed all the soup & have become thick & well flavoured.
Serve with toast.

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What you need:

1 young short thick marrow
1 onion, (chopped)
4 celery sticks, (chopped)
1 garlic clove, (crushed)
2 x 400g tins chopped tomatoes
a large pinch of sugar
3 tbsp shredded fresh basil
50 g fresh white breadcrumbs
25 g mature Cheddar, finely grated
fresh basil to garnish

What to do:

Preheat oven to 190C/ 375F / Gas 5.

Lightly grease a large ovenproof dish.

Cut the marrow into eight rings, roughly 4cm thick  (two per person)  and take out the seeds. Season the rings lightly with salt and pepper and place them into the greased dish in a single layer.

In a large saucepan, melt the butter then gently cook the onion and celery for about 5 minutes until translucent and soft. Add the garlic and cook for a further minute.

Stir in the chopped tomatoes with their juice, add the pinch of sugar . Bring to the boil and simmer uncovered for about 10 minutes reducing the mixture until thick. Stir in the shredded basil.

Spoon the tomato mixture to fill  the hollowed-out marrow rings.

Cover the dish tightly with foil to allow the marrow to cook in the steam and place in the oven to bake for 30 minutes.

Mix together the breadcrumbs and cheese. Remove the foil and sprinkle this mixture over the tops of the marrow rings. Return to the oven, baking for a further 15 minutes or until the topping is gold and crispy, with the marrow tender and juicy.

Sprinkled the top with fresh basil leaves.

Serve hot.

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