Posts by root.soup@larchebelfast.org.uk

October 2016 – Thai Sweet potato & Coconut Soup

October 2016 – Thai Sweet potato & Coconut Soup

              Ingredients Cooking oil 2 tablespoons 3 large onions, diced 6 large sweet potatoes, peeled & cut into big chunks Turmeric, 1 tablespoon Garam Masala, 1 tablespoon Chili flakes, 1 teaspoon Coconut milk, 1 x 400 ml can Vegetable stock, approximately¬†2 litres Fresh Coriander, chopped Salt & Pepper to taste Method Gently fry the onions and...

Read More

May 2016 – Basic Scone Recipe

May 2016 – Basic Scone Recipe

              Ingredients 450g self raising flour 100g butter 50g sugar 225ml butter milk 8 tablespoons milk Method Preheat the oven to 220C/gas 7/fan 200C Rub flour butter and sugar together Add milk to bring to a soft dough Pat the dough gently with your hands to a thickness of 2.5 cm Use a pastry cutter to cut out the scones Bake for 10/12...

Read More

March 2016 – German Biscuits

March 2016 – German Biscuits

          Ingredients 300 g plain flour 200 g butter 100 g sugar 1 med egg Oven 180 C or Gas Mark 4 Method Rub the flour, butter and sugar together, add the egg and bring together until it forms a soft dough. Place in the fridge for 20 minutes to rest the pastry. Cut into 2.5 inch disks and place on a baking sheet. Prick the biscuits with a fork and bake in the oven for...

Read More

Rhubarb and pear crumble

Rhubarb and pear crumble

Rhubarb is delicious and perfect to eat right now. Why not try this simple recipe that is great for the freezer if you’re trying to use up any rhubarb left in the garden. Ingredients 3 ripe pears 600g rhubarb 100g golden caster sugar finely grated zest and juice of 1 orange For the topping 200g wholemeal flour 200g cold butter, diced 140g soft, light brown sugar 50g muesli or...

Read More

August – Garden Glut Soup

Ingredients 1 medium onion 2 sticks of celery 1 medium leek 2 cloves of garlic olive oil 3 medium potatoes 2 courgettes sea salt freshly ground black pepper 1 organic vegetable stock cube, or 1.4 litres hot fresh vegetable stock 100 g podded fresh peas, or broad beans 200 g baby spinach a few sprigs of fresh mint   Method This is a great way of using up the...

Read More