Healthy Food @EatNutritious 2 hours ago
Platter of Goodness.
5 easy, no-cook breakfasts—for all those mornings you’re racing out the door:
Verywell @Verywell 3 hours ago
5 easy, no-cook breakfasts—for all those mornings you’re racing out the door: http://bit.ly/2ARIton
Digging up old horse shoes in Virginia for Chef Corrigan
Platter of Goodness.
Glenisk GO20 High Protein Granola pot
Delicious Pumpkin Pie! #recipeoftheday.@lakelandFS
Lakeland FS @lakelandFS 19 hours ago
it’s the 1st of October! Give your desserts an Autumnal update with this delicious Pumpkin Pie! #recipeoftheday https://www.pritchitts.com/recipes/spiced-pumpkin-pie …
Dug spuds, carrots, onions and picked some stored garlic for dinner tonight. If I combine with locally caught fish can #whatplanetareyouon and @rte tell me how eating avocados would be more sustainable?#sustainablemehole
Dug spuds, carrots, onions and picked some stored garlic for dinner tonight. If I combine with locally caught fish can #whatplanetareyouon and
tell me how eating avcadaos would be more sustainable? #giy #growyourown #Sustainability #sustainablemehole
Tea and biscuits: #LoveBewleys
Bewley’s Ireland @BewleysIreland 2 hours ago
Tea and biscuits: a love story for the ages. 
#LoveBewleys #Bewleys #BewleysBest
Aromatic Potato, Pea & Mint Soup with Garlic Toasts
A beautiful soup recipe exploding with the beautiful flavours of garam masala blending in with the thick consistency born out of mixing rooster potatoes and peas and mint. This recipe is served best with a slice of French bread flavoured with garlic.
- Prep in:
- 5 mins
- Cook in:
- 15 mins
- Serves:
- 4
-
Ingredients
250g Rooster potatoes, peeled and cubed
400g petits pois
1 onion, sliced
1l vegetable stock
1 small bunch of mint leaves
2tbsp garam masala plus extra to serve
8 slices of French bread
Rapeseed oil
Salt, pepper and chilli flakes
1 bunch coriander
-
Method
Heat a saucepan with a little oil and gently cook the onions until soft and translucent and starting to caramelise a little. Stir in the garam masala
Add the potatoes and stock, then bring to the boil. Simmer for ten minutes then add the peas, coriander and mint leaves, leaving a few for the garnish. Return to the boil then blend carefully until smooth.
Toast the bread then rub with a little garlic, sprinkle with garam masala and serve with the soup garnished with a little more garam masala, some chilli flakes a few drops of oil and some mint leaves.
Foodaware 