Cauliflower and Cider Soup

Serves 4 -6

Ingredients

25g butter

1 large onion, chopped finely

2 garlic cloves crushed

1 carrot, sliced thinly

1 large head of cauliflower, stalk removed and cut into florets

1 can of dry cider

1 litre of vegetable stock

Freshly grated nutmeg

Salt and pepper

125ml milk

125 ml cream

Method

·        In a large, deep pan melt the butter, add the onion and garlic and cook gently for 5 mins until soft

·        Add the carrot and cauliflower, cider and stock

·        Season with salt, pepper and a generous grating of nutmeg

·        Bring to the boil and then simmer for 45 mins with the lid on until the vegetables are tender

·        Either using a blender or hand held whizzer, blitz the soup until smooth

·        Add the milk and cream, and warm through, but do not boil

·        Taste and adjust the seasoning if necessary, serve hot

Liz Lloyd (courtesy of ‘Tuesday Kitchen’ member Sandra Armour)

Warm Pear Salad

Serves 2 as a light lunch or 4 as a starter

Ingredients

2 hard dessert pears

40g walnut pieces, roughly chopped

150g blue cheese

1 tbsp walnut or olive oil

10g butter

2 heaped tbsps crème fraiche

I bag salad leaves

For the croutons:

50g bread cut into small cubes

1 tbsp olive oil

Method

• First make the croutons (these can be made well in advance)
• Heat the oven to 190ºC
• Blend a little of the blue cheese with the oil and toss the bread cubes until coated
• Spread these on a baking tray and bake for 10-12 minutes until evenly brown
• Cut the pears into quarters and remove the cores but leave the skins on
• Next, heat the walnut/olive oil in a frying pan and sauté the chopped nuts, tossing them around for about a minute.  Remove them to a plate with a slotted spoon
• Add the butter to the pan and sauté the pears for about 2-3 minutes each side, then drain on kitchen paper
• Now make the warm dressing.  Gently heat the crumbled blue cheese and crème fraiche together in a small pan stirring until the cheese melts. Do not let it boil!  Leave to one side
• Divide the salad leaves between the plates, arrange the pears around on top. Scatter with the walnuts and pour the dressing over the top.
• Finish with a scattering of croutons

Liz Lloyd

Roasted Red Peppers

with Tomatoes and Anchovies

(Pimientos Rojos Asados con Tomates y Anchoas)

Serves 4 as Part of Tapas Meal

Ingredients

2 red peppers

4 tomatoes

4 anchovy fillets

2 garlic cloves

4 tbspns olive oil

Method

• Heat the oven to 200ºC
• Lightly oil a shallow ovenproof dish
• Halve the peppers slicing them through the stalk (to make them look attractive) and remove the seeds
• Place them skin down in the dish
• Skin the tomatoes by placing them in boiling water for a few minutes and then peeling them
• Cut the tomatoes into quarters and place them inside the peppers
• Using one anchovy fillet for each half of pepper snip and scatter over the tomatoes
• Slice the garlic cloves thinly and mix in with the tomatoes and anchovies
• Season with black pepper (no salt because of the anchovies)
• Drizzle with one tablespoon of oil per pepper half and roast for 45 mins or until soft and toasted around the edges
• Serve  warm or at room temperature

Liz Lloyd

Ginger and Lime Cheesecake

Serves 8 to 10

Ingredients

Base

150g ginger biscuits

75g butter

Filling

150g cream cheese

50g caster sugar

2 large eggs, separated

2 limes,rind and juice

15g gelatine

4tbspns cold water

125g natural yogurt

150ml whipping cream (or double) 

100g stem ginger, chopped

 lime slices to decorate

Method

• Grease a 20cm spring release (or loose bottom) tin
• Place the ginger biscuits in a plastic bag and crush until fine with a rolling pin
• Gently melt the butter, remove from the heat and stir in the crushed biscuits
• Tip into the base of the tin, spread evenly and press down
• Leave in the fridge to harden
• Put the gelatine and the water in a heatproof bowl and soak for five minutes
• Place the bowl over a pan of barely simmering water until the gelatine is dissolved, then set aside to cool a little
• Beat the cream cheese and sugar together, then add the egg yolks rind and juice of the limes and beat again until smooth
• Stir in the yogurt and melted gelatine
• Whip the cream to soft peak stage and fold in as well
• In a clean bowl whisk the egg whites until stiff then fold them into the cheese, yogurt and cream mixture
• Lastly, fold in the chopped stem ginger
• Pour on top of the chilled biscuit crumb base and refrigerate for several hours, or overnight
• Remove from tin and decorate with slices of lime before serving

Liz Lloyd