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Turnip Soup – Paul Evers-Swindell

April 17, 2011 Leave a comment

Ingredients

  •  1lb young turnips
  • 1 medium onion
  • 2 medium potatos
  • 1 ½ oz butter
  • 1 Tablespoon plain flour
  • 3 pints chicken or vegetable stock
  • 1 teaspoon arrowroot
  • 2 ½ fl oz. Single cream
  • Salt & pepper

 Instructions

  • Peel and slice all the vegetables and sweat in the butter on a low heat in a covered pan or under butter paper.
  • Stir in the flour
  • Add stock and bring to the boil, stirring regularly, then cover and simmer gently for 35 to 40 mins.
  • Put through a blender or rub through a sieve and return to the rinsed pan
  • Add the arrowroot to the cream and mix with a little hot soup before mixing with the remainder.
  • Season to taste. [if using stock cubes remember that they can be quite salty]
  • Simmer over a gentle heat until thickened and really hot [DO NOT BOIL or the cream will curdle]
  • Can be served with croutons if desired.
  • The soup will keep some days in the fridge or can easily be frozen [ do not boil when reheating]
Categories: Recipes

Tomatoes with Cheese – Paul Evers-Swindell

April 17, 2011 Leave a comment

 Ingredients 

  • 1 lb skinned tomatos
  • 3 shallots
  • 3 oz.grated cheese [preferably an equal mix of Parmesan and Gruyère]
  • 2 or 3 tablespoons breadcrumbs
  • 1 ½ oz. Butter
  • salt & pepper

instructions

  • Set oven to gas mark 5 [375 F]
  • Halve tomatos and remove seeds, season and place on an ovenproof dish
  • Chop shallots fiely and scatter into tomatos
  • Mix together the grated cheese and breadcrumbs and use to cover each tomato half
  • Melt butter and spoon over each half
  • Bake in the oven for 10 mins or until tomatos are tender.
  • Serve hot.
Categories: Recipes
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