warm butter beans with rosemary & garlic
serves 4 as a starter
You can either serve this as bruschetta with the beans dished up on toast that has been rubbed with the cut side of a clove of garlic. Alternatively, serve the beans in the middle of the table with bread on the side so your guests can help themselves.
I've made this with cannellini beans and butter beans and I have a slight preference for the slightly larger, firmer butter beans. Borlotti beans would also work well as would chickpeas.
1 can butter beans (400g /14oz), drained
1-2 cloves garlic, peeled & finely sliced
2 small sprigs rosemary, leaves picked
pinch chilli flakes, optional
Heat a small frying pan over a medium heat and add 3 tablespoons olive oil. Add remaining ingredients and stir fry beans until they are golden and warmed through.
Season well and serve with a drizzle of peppery extra virgin olive oil.
Beer Cheese Soup
Yields: 2-4 Servings
1 cup butter
3 cups chicken broth
1 tablespoon Worcestershire sauce
1 cup chives
1 cup flour
16 ounces Cheez Whiz
6 ounces beer or non-alcoholic beer
1 cups cream
Melt butter. Add broth and add small amount of broth to flour; mix, then add to butter mixture. Remove from heat, beat with wire whip. Add remaining ingredients. Cook on LOW in slow cooker 4 hours or all day. Top with popcorn.
Corn soup with shrimp
2 tbsp. butter
1 med. chopped onion
1 med. finely chopped pepper
2 c. corn kernels – frozen
2 c. chicken broth
1 c. half & half
1 c. corn kernels
3/4 lb. med. shrimp – peeled, deveined & cut into
-3/4 inch pieces
1 tsp. salt
1/2 c. fresh cilantro leaves – chopped
In a large, heavy skillet, melt butter. When it has foamed, stir in onion and let soften 3 to 4 minutes. Add green pepper and continue cooking another 3 to 4 minutes. Puree 2 cups corn in food processor, scrape into skillet. Stir in stock and half and half and let simmer 2 to 3 minutes. Stir in remaining corn, shrimp, salt, pepper until shrimp are just cooked through. Taste for seasonings, then ladle the soup into bowls and garnish with extra cilantro leaves.
bean and bacon soup
Rather than soaking the beans ovemight you can use the quicksoak method. Cover the beans with cold water and bring them to the boil. Let them boil for 23 minutes then cover and remove from the heat. Leave to soak for an hour then nnse cover with fresh water and cook as usual.
1 large onion peeled and chopped
75g bacon or pancetta finely chopped
2 cloves of garlic finely chopped
2 stalks of celery chopped
1 large carrot scrubbed and finely chopped
250g dried beans cannellini flageolet borlotti etc soaked
bay leaves thyme sprigs etc
any spare chicken or ham bones you may have
1.5 litres of water
50g small dried pasta such as orzo
garlic mayonnaise grated Parmesan cheese or pesto to serve
Pour a little oil in a large thick bottomed saucepan just enough to cover the bottom.
Add the chopped onion and cook over a moderate heat until it softens then add the bacon and garlic celery and carrot.
Continue cooking for a few minutes until the bacon is golden and the vegetables are soft then stir in the soaked beans and the herbs.
At this point add any chicken bones or ham bones you may have around they are not essential but will enrich the broth.
Pour over the water and bring to the boil.
Cover with a lid turn the heat down and simmer for 30 minutes.
Add salt and a little more liquid if it appears to need it then continue cooking for a further 30 minutes until the beans are quite soft.
They may need a little longer depending on the age of your beans.
Lift out at least a couple of ladlefuls of beans and liquid and puree it in a blender.
Return the mixture to the soup and add the pasta.
Simmer for 10 minutes until the pasta is cooked then serve hot with bread a dollop of garlic mayonnaise and a bowl of grated Parmesan cheese or pesto sauce by the side.
The puree can be made in advance and the rest in a
few minutes just before serving. This is not a soup for reheating
Salt and pepper
1 litre best chicken stock
150ml crme fra”che or double cream
4 egg yolks
Dash of lemon juice
Finely chopped chives or chervil
Cut off the asparagus tips.
Cut the rest into 25mm lengths
Plunge the stems into boiling salted water simmer for about 5 minutes until very tender then scoop out and drain
Cook the tips in the same water for 23 minutes until barely tender
Drain run under cold water and drain thoroughly
Puree the stalks with a spoonful or two of cooking water
Put the chicken stock into a pan with M pint (150ml) of the asparagus water salt and pepper
Bring up to just below boiling point
Stir in the asparagus puree over a low heat so that the soup never boils
Mix the cream and the yolks
Gradually stir in 3 tablespoons of hot soup then tip the whole lot back into the pan and stir until the soup thickens slightly without getting near boiling point
Stir in a dash of lemon juice and the chives or chervil taste and adjust seasonings
Garnish with asparagus tips
2 1/2 cups instant mashed potatoes
1 1/4 cups powdered coffee creamer
1 packet chicken gravy mix
2 tsp. chicken bouillion granules
2 tsp. salt-free seasoning
2 tsp. dried minced onion
1/2 tsp. pepper
Place ingredients in large bowl and toss, shake and stir to mix well.
Place in a quart jar. Makes 4 cups mix.
Add following label to jar:
Place 1/2 cup Potato soup mix in bowl or mug . Add 1 cup
boiling water. Stir well. Let stand 3 minutes until thickened.
1 cup dried navy beans
1 cup dried chick-peas
1 cup dried kidney beans
1 cup dried pinto beans
8 tsps. dried basil
8 tsps. dried oregano
8 tablespoons beef bouillon granules
2 tsps. garlic powder
1 tsp. dried rosemary
4 tsp. ground black pepper
As above, mix beans and divide into four. Mix seasoning and divide equally into four small bags. Include this recipe:
Vegetable Bean Minestrone Soup: Cover beans with water and soak overnight. Drain beans and rinse. Saute 1/2 pound hot Italian Sausage or ground beef in a large pan, add beans, 8 cups water, 2 cups tomato sauce and the seasoning packet, and bring to simmering. Cook, covered for one hour. Add 5 cups sliced vegetables such as cabbage, green beans, onions, green pepper,
carrots or yellow squash. Next, add 1/2 cup small pasta and 2 tsp. salt. Cook, covered for 20 more minutes until vegetables are tender.
Gift ideas: Place the beans and seasoning packet in a simple sewn muslin bag. Gather and tie the top with a country style fabric strip. Attach the recipe. You can also include the 1/2 cup of pasta by placing in a small plastic bag, then place in the middle of a fabric square (same country style material), gather and tie with a strip of muslin. Place both bags in a wicker basket lined with either fabric. Include soup bowls, napkins, and a bag of croutons.