скачать книгу бесплатно
2-3 fresh thyme sprigs
1 x 400g/14oz tin of chopped tomatoes
350ml/12fl oz/1
/
cups red wine
200ml/7fl oz/generous
/
cup beef stock
Horseradish Mash:
6 large potatoes, peeled and cut into chunks
milk
50g/2oz /
/
stick butter
1 tsp creamed horseradish
1 Preheat the oven to 150°C/300°F/Gas Mark 2.
2 Heat a little oil in a large roasting tin and seal the short ribs on each side until they are nicely browned off. Add in the vegetables and garlic and stir to coat them lightly. Next, pop in the thyme sprigs and add the chopped tomatoes, red wine and beef stock. Bring the mixture to the boil, then transfer the tray to the oven for 2
/
hours.
3 Boil the potatoes in salted water until they are tender. Strain off the water, return the saucepan to the hob and steam for a few minutes. Mash with a little milk and butter (add gradually as you do not want the mash to become sloppy) and mix in the creamed horseradish.
4 Remove the ribs from the oven and serve with the creamy horseradish mash.
Quick & easy suppers (#ulink_c7240dbd-8417-5685-9c8f-f359e5f91b9b)
These days, everyone seems to be constantly on the run, trying to beat the clock at every turn. Here are some mouth-watering, time-saving recipes that are tasty, nutritious and ideal for all the family. Most importantly, they use ingredients that are readily available in your local shop or supermarket.
Baked Goat’s Cheese, Beetroot, Orange and Walnut Salad
Each ingredient in this attractive salad has its own unique flavour, but they marry together extremely well. The sweetness of the orange contrasts beautifully with the strong and sometimes salty taste of the cheese.
Vegetarian Serves 4
200g/7oz young baby beetroot olive oil
350g/12oz young goat’s cheese, cut into chunks
2 tbsp walnut oil
2 tbsp balsamic vinegar juice of
/
orange
200g/7oz fresh rocket leaves (or any type of salad leaves)
3 large ripe oranges, peeled and segmented
75g/3oz/
/
cup walnuts
salt and freshly ground black pepper
1 Preheat the oven to 190°C/375°F/Gas Mark 5.
2 Cut the beetroot into large wedges and place on a baking tray. Drizzle with olive oil and season with the salt and pepper. Roast for 20-25 minutes, or until the wedges are just tender.
3 Line a baking tray with non-stick baking parchment. Arrange the cheese on top and place the tray in the oven for 5-6 minutes, or until the cheese is just beginning to melt.
4 While the goat’s cheese is cooking, make the dressing by mixing together the walnut oil, balsamic vinegar and orange juice.
5 Arrange the rocket leaves in serving bowls or on plates. Divide the orange segments between the bowls. Scatter in the warm beetroot and the baked goat’s cheese. Toss in the walnuts at the end and drizzle generously with the nutty dressing.
Roasted Root Vegetable, Chilli and Pumpkin Soup
This is a delicious and really warming soup, and on cold days the girls often take it to school. Its beauty is that it can be made in advance and reheated as required, so why not make a double batch to keep out the winter chill?
Vegetarian Serves 6-8
2 large carrots, peeled and cut into chunks
400g/14oz pumpkin, peeled and cut into chunks
2 celery sticks, sliced
1 parsnip, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
75g/3oz/
/
stick butter
/
onion, peeled and cut into chunks
1 leek, trimmed and sliced
2 garlic cloves, peeled and chopped
1 rounded tsp dried chilli flakes (optional)
1.5 litres/2
/
pints/6
/
cups vegetable stock
200ml/7fl oz/generous
/
cup double cream
salt and freshly ground black pepper
1 Preheat the oven to 190°C/375°F/Gas Mark 5.
2 Put the prepared carrots, pumpkin, celery, parsnip and sweet potatoes in a roasting tin, sprinkle with a little salt and pepper and roast in the oven for 15-20 minutes.
3 Meanwhile, gently heat the butter in a large saucepan. Add the onion, leek, garlic and chilli flakes (if using) and fry for 6-8 minutes. Add the roasted vegetables, pour in the vegetable stock and bring the mixture to the boil. Reduce the heat and simmer for 20 minutes, or until all the vegetables are fully softened. Remove the pan from the heat, add the cream, season with salt and pepper and blitz to a smooth purée using a hand-held blender.
4 Correct the consistency with additional stock if required. Return the pan to the heat and reheat gently. Serve steaming hot with a swirl of double cream, a twist of black pepper and buttered crusty brown bread.
Cream of Asparagus Soup
Asparagus is a wonderful spring vegetable, and this smooth and creamy soup is great for those days when there’s still a chill in the air. It has the most delightful green colour, which is enhanced by the fragrant garlic leaves. For a lighter option, try using crème fraîche instead of cream.
Vegetarian Serves 6-8
900g/2lb fresh asparagus
50g/2oz/
/
stick butter sunflower oil
1 onion, peeled and finely chopped
25g/1oz/2
/
tbsp plain flour
1.2 litres/2 pints/5 cups boiling vegetable stock
125ml/4fl oz/
/
cup double cream
50g/2oz wild garlic leaves, or chives, roughly chopped
salt and freshly ground black pepper
Croûtons:
3 slices of stale bread, cut into small dice
2 tsp sunflower oil
1 If you want to make your own croûtons, preheat the oven to 180°C/350°F/Gas Mark 4. Spread out the cubes of bread flat on a baking tray and drizzle with the oil. Bake for 10 minutes, or until golden brown. Cool on a rack, then store in an airtight container for 3-5 days. Alternatively, buy ready-made croûtons.
2 Prepare the asparagus by trimming off the tough outer stalks. These can be used for making stock.
3 Melt the butter in a large saucepan, adding just a little oil to help prevent burning. Add the chopped onion and fry gently for 6-8 minutes, or until soft but not brown.
4 Add the trimmed asparagus and cook with the onion for a further 10 minutes, or until it begins to soften. Mix in the flour and stir until the vegetables are completely coated with the flour. Pour in the boiling stock and stir for 2 minutes, making sure that none of the flour has stuck to the sides of the pan. Bring this mixture to the boil, then reduce the heat and simmer for 20 minutes.
5 Remove the pan from the heat and stir in the cream, wild garlic and seasoning. Using either a hand-held blender or a food processor, purée the soup in small batches. Return to the heat, correct the seasoning, warm through and serve with croûtons.
Spiced Marinated Salmon
This recipe is great, as it uses ingredients that you may already have in your larder. Because the marinade is quite strong, it takes only 30 minutes to infuse the fish with its piquant flavour.
Serves 6