6
Add the water and stock cubes, bring to the boil, stirring, then reduce the heat, cover the pan,
and simmer for 20 minutes.
Let the mixture cool for about 30 minutes, blend, in the pan, till the mixture is silky smooth, then
switch the hand blender off, and remove it from the pan.
Bring the mixture up to serving temperature (don’t let it boil). Taste, adjust the seasoning, and
serve with crusty bread.
spicy pumpkin soup
900g pumpkin
2 tbsp vegetable oil
2 leeks, trimmed and sliced
2 cloves garlic, crushed
1 tsp ground ginger
1 tsp ground coriander
900ml (1½ pt) chicken or vegetable stock
2 tbsp single cream or crème fraiche
bunch of fresh coriander leaves, torn
salt & pepper
Peel, deseed, and cut the pumpkin into chunks.
Heat the oil in a pan, add the leeks, garlic and spices, then stir till the leeks have softened slightly.
Add the pumpkin and stock to the pan, bring to the boil, then simmer gently till the pumpkin is
tender (20-30 minutes).
Remove from the heat, and stir in the coriander and cream.
Let the mixture cool for about 30 minutes, then fit the wand and blend, till it’s really smooth.
Return the mixture to the stove and heat to serving temperature (don’t let it boil).
Taste, adjust the seasoning, and serve with crusty bread.
strawberry mess
6 strawberries, hulled
2 tbsp broken meringue
100ml single or whipping cream
a sprig of fresh mint to garnish
Don’t clean the bowl between ingredients.
Use the wand to whip the cream in a bowl till soft peaks form, then transfer to a bowl.
Blend the broken meringues in a bowl just long enough to crush the meringues, then fold them
into the cream.
Purée the strawberries, fold them gently into the whipped cream and meringue mixture, and
garnish with the mint.
mayonnaise
We were reluctant to include a recipe for mayonnaise, because of the health hazards associated
with raw eggs.
We tried to find a recipe using cooked eggs, but we’ve not had much success.
Using hard boiled egg yolks doesn’t seem to work very well unless a raw yolk is used to start
them off, which rather defeats the purpose.
Home pasteurisation resulted in cleaning a lot of exploded egg yolks from inside the microwave.
Instead, we’ve come up with a recipe for gribiche.
We like this recipe because it uses hard boiled egg yolks, so it’s safe.
It’s also extremely tolerant to change, so you can make it with a whole range of ingredients to
suit your own taste. It can pass as “almost mayonnaise”, “nearly rémoulade”, “close to aioli”, and
“not quite tartare sauce”, depending on what you put in it.
(12 Seiten)
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