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Posts Tagged ‘chives’

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:

2 tbsp white wine vinegar
¼ cup blood orange juice
2/3 cup olive oil
½ clove garlic, crushed and finely chopped
1 tbsp finely chopped shallots
2 tsp finely chopped fresh parsley
2 tsp finely chopped fresh chives

What you do:

Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.

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What you need:

1 garlic clove , finely chopped
small bunch parsley , finely chopped
small bunch chives , snipped
2 tbsp toasted pine nuts , roughly chopped (optional)
2 tbsp grated Parmesan , plus extra for serving
zest and juice 1 lemon
4 tbsp olive oil
500g pack gnocchi

What you do:

Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.

Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto.

Serve with extra grated Parmesan, if you like.

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What you need:

New potatoes
Natural yoghurt
Fresh chives
Salt
Pepper

What you do:

Boil potatoes in salted water.

Drain potatoes and place in a bowl, and leave to cool.

Pour a little yoghurt over the cooled potatoes, so theres enough to coat them.

Chop the chives and sprinkle over the potato salad and season if desired

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What you need:

1 Large English Cucumber sliced into  1/2-1″ thickness

Raw  Goat Cheese (unpasteurized)

Smoked Wild Salmon

Fresh Chives to garnish

What you do:

Slice the cucumber into sliced into  1/2-1″ thickness & scoop out the seeds and pulp  and fill with a heaped teaspoon of goat cheese.

Garnish each stuffed cucumber coin with a slice of salmon and  cut chives.

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What you need:

1 small head of broccoli ( trimmed into florets)
1 small head cauliflower or half a large head, (trimmed  into florets)
1 lb  of  Penne pasta
200 ml sour cream or reduced-fat sour cream
1 tbsp Dijon mustard

75 ml finely chopped chives (fresh)
2 cloves garlic, peeled & crushed into paste
A few drops hot sauce
Freshly ground black pepper
500 ml grated extra-sharp Cheddar

What to do:

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

Boil a large saucepan of water over a medium heat, then and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with  a  slotted strainer and drain.

Add the pasta to the water and undercook by about 2 minutes, drain.

In the meantime, in a large bowl mix the sour cream  with the mustard, chives, garlic, hot sauce . Add the pasta and cauliflower and 2/3 of the cheese. Mix all together then transfer it to a  oven proof  dish and cover with the remaining cheese.

Place on a baking tray and bake it in the  oven for about 40 to 45 minutes or until deeply golden.

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What you need:

9oz / 250g packet of fresh tortellini
6 tbsp low fat creme fraiche
Zest of half a lemon (grated)
2 tbsp of fresh chives ( chopped)
3 1/2oz /100g smoked salmon cut into large pieces
1/2 tsp of chopped parsley to garnish.

What to do:

in a saucepan , boil the tortellini for 3 mins then drain.
Gently heat the creme fraiche in a saucepan along with the lemon zest. Then mix together with the tortellini, chives & smoked salmon.
Garnish with the parsley and serve immediately.

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