Tag: Foodaware

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Cream of Broccoli soup – with extra added veg!@DelMonteFresh

cream of broccoli soup

Del Monte Fresh
@DelMonteFresh

Cozy, comfy, and full of good-for-you veggies

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Kitchen Sanctuary
@KitchenSanc2ary
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Cream of Broccoli soup – with extra added veg! I add kale and cauliflower to my soup, plus a good handful of cheddar cheese. A real Winter comfort food favourite. kitchensanctuary.com/cream-of-brocc

#soup #broccolisoup #vegetarian

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Odlums Cranberry & Brie tarts for a real festive treat!

odlums cranberry brie tarts

Tasty & savoury, check out our Cranberry & Brie tarts for a real festive treat!

What you need:

Short crust Pastry

  • 225g/8oz Odlums Strong flour – Sieved
  • Good pinch of salt
  • 125g/4oz Butter or Margarine
  • 1 Pinch of Goodalls Rosemary (optional)
  • 2 – 3 Tbsp of cold water

Filling:

  • Jar of Cranberry Sauce
  • 200g Brie Cheese
  • Black pepper

How to:

  1. Preheat the oven to 200c/400F/Gas Mark 6. Lightly grease 2 x 12 shallow bun trays.
  2. Sieve the flour and salt into a large bowl, grate the butter and mix lightly with the tips of the fingers to combine. Add the rosemary (if using) and gradually add small amounts of cold water. Use a knife instead of a wooden spoon as the metal will be colder and will help bring your ingredients together better.
  3. Mix until the mixture forms a dough.
  4. Turn the dough out onto a lightly floured worktop and lightly knead it.
  5. Dust your rolling pin with a little flour and roll it out until the pastry becomes quite thin as this will rise during baking.
  6. Use a cookie/scone cutter and cut out rounds. Put the rounds into shallow cupcake/bun trays.
  7. Pierce the pastry with a fork before putting them into the oven to bake.
  8. Once you have done this pop the baking tray into the top shelve of the oven for no more than 15 minutes.
  9. After 15 minutes take out the baked pastry so you can fill them. Leave the oven on as these will need to go back in for a further 5 minutes
  10. In each round, place a small dollop of cranberry sauce, topped with a cube of Brie put them back in the oven for 5 minutes. Top shelf and at the same temperature as above.

 To Serve:

Sprinkle with some black pepper and garnish with a little greenery, like parsley or chopped chives. Serve with a side salad. You could also replace the Brie with some Goats cheese.

Cranberry and Brie Mini Tarts

 

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Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!

fla tomato soup

Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil.  Add the oats, stir well and simmer for 10 minutes.  Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.