This is my go to dessert always for gatherings… you cannot go wrong. I like to change it up a bit with our ingredients here at The Urban Co-op. Here is my latest version. I really do not measure quantities so these are estimates. The crumble is quite sweet trust me!!
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Anne Maher
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This recipe is a staple and one that you will often see on the menu in cafes and restaurants. From the nourishing traditions mentality, I now see soups as a vehicle for goodness so it can make the most of what you have, you can hide lots of “extras” in it for fussy kids, the possibilities are endless! Leeks are in season in March – a winter hardy veg they are underrated for their immune-supportive properties. They withstand tough weather conditions so their robustness is a clue to how important they can be in our diet. We do of course recommend organic where you can! There are many versions of this recipe. Of course, you can substitute ingredients as you wish. This is how I make it…
Saute the veg in the butter for a few minutes in the saucepan over medium heat. Stir to prevent leek burning which it can easily. Add the stock and bring up the heat. When it comes to the boil reduce the heat to a simmer and cook for about 15 – 20 mins. Blend until smooth and add cream salt and pepper to taste. Sourdough croutons, bacon bits, peanut rayu, and chopped herbs can add different dimensions of deliciousness to this staple…! Enjoy! Anne Maher This is such a comfort food and a favourite in our house. You can serve it with potatoes or rice, whatever takes your fancy. I often omit the cream, cornflour and pastry, and use less stock. Sometimes I will put in mushrooms!
Serves 4. Oven 200◦C / 400◦F / Fan Oven 190◦C / Gas 6 Ingredients
Method
Geraldine Fitzpatrick Here’s a recipe I found in the Delicious magazine and it appealed for a few reasons. The Italian influence (Gianni will love it…) but also the concept of using up leftovers. I love a tray bake.
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Anne Maher ©Recipe and photo credit to the Delicious magazine Here is one that is low-carb but hearty! Let's face it we are heading into treat season and to have a wholesome standby is worth having on hand. The recipe is easy in the slow cooker. I am enjoying my new multicooker where the first 15 minutes can sear the meat. Feel free to add the extra veg like turnip, celeriac or leek. Effectively the cabbage replaces the potato here to reduce the carb content.
This is delicious and satisfying. For added punch add some Savage Cabbage kimchi before serving…
Coat the beef in the spice mix. Heat the pan and fry the beef in tallow or lard for a few minutes. Add to slow cooker with chopped carrots, garlic and broth. Turn it on for 4 hours on high or 8 on low. In the last half hour add the shredded cabbage to cook. Anne Maher There's something undeniably comforting about a hearty, simmering pot of beef stew. Its rich aroma fills the kitchen, inviting memories of home-cooked meals and cosy gatherings around the table. A classic favourite that transcends generations, beef stew is a dish that warms both the body and the soul. With tender chunks of beef, vibrant vegetables, and a flavorful broth, this recipe is a timeless celebration of comfort food. Whether you're looking for a satisfying meal on a chilly evening or a dish to share with loved ones, this beef stew is the epitome of wholesome, homemade goodness.
We all have our own recipe preferences, my mother made the best stew, in my taste buds! I made a few very small tweaks, plus a secret ingredient. Ingredients
Instructions
I like to cook my stew the night before we eat, as it always tastes better the next day. Sometimes I will add big spuds to it. We like a lot of soup, if you don't just add less stock / bone broth. Leftovers are used for the next days lunch or frozen for a lazy day. Enjoy. Geraldine Fitzpatrick Roast dinners are a huge favorite, especially when we have organic chicken. As my mother often says, 'We didn't have organic in our day,' to which the standard reply is, 'You did, except it was just called chicken!'"
Following the tradition my mother taught me, I simmer the chicken (giblets removed) for 30 minutes in a saucepan of water with chopped onions and two whole cloves of garlic. Once finished, I remove the chicken and keep the stock for making gravy and cooking the celery. Next, add your chicken to your roasting tin, along with more garlic. Pour in some of the stock and let it cook. Parboil the potatoes and toss them in semolina before placing them in the oven. This ensures crispy on the outside and soft on the inside roasties. Roast your carrots and potatoes in the oven, and steam the broccoli and cauliflower. Don't forget to make your gravy. Enjoy! PS: You can also simmer the giblets in water with onions and garlic for about an hour. Strain and let it cool. I then place it in ice cube trays for freezing. It can be a great addition to rice, vegetables, pasta, and more for added flavor. You can also freeze it in batches of 1/2 and 1 pint for casseroles, and other dishes. Geraldine How to cook them? It's only grilled in our house.
We are not one for the fry up at breakfast. Are you? It's for a quick dinner with us. Grilled rasher, teamed up with potatoes fried in real butter and steamed brocolli, delicious. I cook extra spuds the night before this meal. Double cooked potatoes are wonderful for our gut. Enjoy, plus any left over rashers can be included in tomorrows lunch box. Geraldine Fitzpatrick |
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March 2024
AuthorsRecipes from Katie Verling & Jacques |