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Posts Tagged ‘grated parmesan’

What you need:

7 oz /200g dried mixed beans or Great Northern beans
2½ pts /1.4 L water
1 (14 oz /400g) ) tin whole tomatoes, with juice
3 cloves garlic, crushed
2 sticks celery, chopped
2 medium carrots, chopped
½ medium onion, chopped
2 oz / 60g pearl barley
1 bay leaf
1½ tbsp salt, plus additional for seasoning
2 tsp dried Italian herb blend
Freshly ground black pepper
½ oz /5g dried  mushrooms
3 oz  /85g cleaned baby spinach leaves
2¾ oz  /80g freshly grated Parmesan
1 tbsp balsamic vinegar
Extra-virgin olive oil

What you do:

Put the beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tbsps salt, herb blend, pepper, and porcini mushrooms (if using) in a slow cooker; cover and cook on low until the beans are quite tender and the soup is thick, about eight hours.

Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about five minutes. Taste and season with salt and black pepper, to taste.

Ladle the soup into warmed bowls and drizzle each serving with olive oil.

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What you need:

1 tbsp olive oil
10g butter
2 leeks, trimmed & roughly chopped
225g potatoes peeled & cut into chunks
1 litre vegetable stock ( 1 cube)
1/2 head of broccoli, cut into small florets
a little grated cheese ( optional)

What you do:


Heat the oil & butter together in a large saucepan, & gently soften the leeks for around 10 mins.
Add the potatoes, stir then add the stock.
simmer gently for 10 mins , or until the potatoes are cooked.
Add the broccoli & simmer for another 5 mins or until cooked.
Puree the soup until smooth. the divide into 4 bowls, then sprinkle some freshly grated parmesan.

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What you need:

1 onion ( diced)
6 rashers streaky bacon ( chopped)
300g risotto rice
1/2 pint  vegetable stock
100g frozen peas

parmesan cheese

What you do:

In a wok  heat 2 tablespoons of olive oil. Add the onions and fry until lightly browned (around 6  minutes). Add the bacon and gently fry for a further 5 minutes, until it starts to crisp.
Add the rice and gently pour in the vegetable stock , then bring to the boil. Stir well, then reduce the heat and simmer covered, for 15-20 minutes until the rice is almost tender.
Stir in the peas,  and cook for a further 3 minutes, until the peas are cooked. Serve sprinkled with freshly grated parmesan cheese.

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