Red lentil soup (Serves 4)
250g red lentils
1 finely chopped onion
1 carrot, peeled and diced
2 crushed garlic cloves
1/2 tsp dried mixed herbs
1 litre vegetable stock
Red wine vinegar
1. Give the lentils a really good rinse.
2. Add the vegetables, garlic, herbs and stock to a pan and bring to the boil.
3. Turn the heat down and allow the mixture to simmmer for 25 minutes, keeping the soup covered.
4. Add seasoning as required.
5. Drizzle a small amount of red wine vinegar onto the top of the soup.
The idea of a swirl of red wine vinegar and the basis of this soup comes from the Abel and Cole cookbook. It’s a lovely book, with a really simple approach to cooking, which includes recipes for vegetarians and meat-eaters.
For me, the red wine vinegar really makes a fabulous addition to the soup.
I just wanted to share some fabulous things from other blogs that I’ve been cooking up and encourage you to go and have a look at the original recipes
After dinner mint biscuits from Cakeyboi
These tasted like the Viscount biscuits I used to eat at my Grandma’s house. The original recipe has a plain biscuit base, but I replaced some of the flour with cocoa for extra chocolatey goodness!
Leek and Ginger soup from the Vegetarian Society
A lovely soup with a fiery kick to it from the ginger.
Cinnamon rolls made in the bread machine from Baked Bree
I’m always looking for ways to make use of equipment in my kitchen so I rally enjoyed being able to use my bread machine for this creation.
Orange and Cinnamon Star Biscuits from BBC Good Food
A really nice subtle flavour combination.
Toffee Apple Chiffon Cake from Lay the Table
The original recipe calls for a salted caramel filling, but I was making this for my sister so went for the taste combination of toffee and apple instead.
I’m busy having a good spring clean of the kitchen cupboards and making sure things that are nearing their use-by date are cooked up into something delicious. This is a quick and easy dessert that might just help with using up some leftover cranberry sauce from the festive season.
Cranberry Cream (Serve 2)
75g cranberry sauce
2 tbsp icing sugar
2 tbsp orange juice (or Cointreau!)
250ml double cream
1. Mix together the cranberry sauce, icing sugar and orange juice stirring well.
2. Whisk the cream until soft and billowing. Stir through the cranberry sauce, mixing gently so what the ruby mixture is swirled through the cream.
3. Can be chilled before serving.