Tag: recipes

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Recipe: Broccoli, Bean and Leek Soup

This recipe makes for a delicious, filling soup. Leeks are in the same family as onions, but have a mild flavor that complements the other ingredients without overpowering them.

This recipe can be made without oil by slowly cooking onions and garlic in a covered pot until the onions are translucent. Also, you can substitute frozen broccoli if fresh is unavailable. Additionally, cannellini beans can be easily substituted with navy, great northern or even garbanzo beans.

Ingredients

2 teaspoons extra virgin olive oil
2 cup sweet onion, diced small
2 teaspoon fresh garlic, minced
1 cup leeks, white part only, medium dice (about 1 leek)
5 cups vegetable stock
1½ cups cannellini beans, or one 16-ounce can of cannellini beans, rinsed
1 lb broccoli florets
1 teaspoon salt
¼ teaspoon pepper

Instructions

  1. In a four-quart, pot sauté the onions on medium heat in olive oil until transparent.
  2. Add garlic and cook without browning while stirring frequently, about 2 minutes.
  3. Add the diced leeks and sauté 2 minutes.
  4. Add the vegetable stock, increase heat and bring to a simmer.
  5. Add the cannellini beans and broccoli florets or two 10-ounce packages of frozen broccoli florets and simmer on medium heat until broccoli is lightly cooked but still crunchy.
  6. Add salt and pepper, turn off the heat and blend with an immersion blender until completely pureed.

Nutrition information per serving

Makes 10 1-cup servings
Calories 80
Sodium 360 mg
Sugars 3 g
Cholesterol 0 mg
Saturated fat 0 g
Fiber 4 g
Protein: 4 g
Carbohydrates 13 g

Aug 5

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Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate @dunnesstores

https://www.instagram.com/reel/C_kr8_TMKDG/?igsh=ZnB4NWl1aHIweGw5

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  • Cheat’s No Churn Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate | Summer ending doesn’t mean ice cream is off the menu and this straightforward method of making this ice cream might just convince you to take the plunge and make your own. Even if you don’t, and use shop bought, the trick of roasting frozen berries with a sprinkle of grated white chocolate will make you wonder why you haven’t been doing this for years, with ingredients as always from @dunnestores 🍦🍓 Give it a go this weekend!

    Serves: 4
    Time: 35 mins + overnight freezing time

    For the ice cream:
    2 vanilla pods, split in half, seeds scraped
    200g condensed milk
    600ml double cream
    2 tsp flaky sea salt

    For the roasted frozen berries:
    300g frozen mixed berries 
    3 tbsp caster sugar
    1 tbsp cornflour
    Juice of a lemon

    To serve:
    100g white chocolate, grated

    1. Put the condensed milk, cream and vanilla pods & seeds into a large bowl. Using an electric mixer, whisk the mixture until thickened and stiff peaks form. Gently stir in the sea salt and spoon into a large loaf tin or large glass lunch box with a lid, cover and freeze overnight or until solid.
    2. When you are about 25 minutes away from serving, preheat the oven to 180°C/160°C fan /350°F/Gas Mark 4.
    3. Add the berries to a deep tray with the caster sugar, cornflour and lemon juice. Mix well to combine, add to a baking tray and transfer to the oven to roast for 15 minutes, stirring halfway, until the berries are broken down, glossy and juicy.
    4. Remove the berries from the oven and allow to cool slightly then serve the ice cream into bowls. Top with the slightly warm berries then drown everything in the grated white chocolate.1d