FC: A pinch of this a drop of that! | kerry fullagar
1: our easy family recipes page 2 tex mex chicken soup page 3 pumpkin soup page 4 french onion soup page 5 chicken and vegetable soup page 6 carrot and coriander soup page 7 guacamole page potato salad page bean salad page beetroot and feta salad page spaghetti bol page lasagne page papardelle and fetta and pumpkin page coq au vin page chilli page fajitas page page fried rice
2: TEX MEX CHICKEN SOUP 1 litre chicken stock - box is fine 1 small can corn niblets 1/2 finely diced red capsicum 1 clove of garlic crushed to paste 1 bottle taco sauce shredded half a barbecue chicken or 1 steamed breast of chicken 2 tortillas cut into strips and fried until pale gold lime juice 1/2 bunch coriander finely chopped pour stock into a pot and warm then add corn and capsicum and garlic simmer for 10 mins add taco sauce and some of the coriander simmer ten minutes add chicken serve in bowls with tortilla strips and lime juice and pepper to taste and sprinkle with coriander.
3: PUMPKIN SOUP 1/2 jap pumpkin in pieces 2 red onions diced 2 massel chicken stock cubes 1/4 tspn nutmeg sour cream or yoghurt to serve Do I really have to spell it out! O.K. boil all the ingredients together until soft cool slightly stick blend until smooth adjust flavour seasonings add pepper put cream or yoghurt on top and EAT!
4: French Onion Soup 8 Large Red Onions sliced in rings thinly but not too fine 3 desertspoons olive oil 1 desertspoon plain flour 2 Cloves Garlic finely crushed 1 litre box beef stock 2 teaspoons white sugar freshly ground pepper to taste slices of baguette lightly toasted shredded cheddar or gruyere cheese Cook onions in oil over low heat until deep golden brown - not burned! Add flour and cook out for about 3-5 mins. Add stock gradually mixing all the time so no lumps then add garlic sugar and pepper and cook on low heat until onions are very soft and soup is slightly thickened and reduced. Melt cheese on toast and put top of bowl of soup Ooh La La!
5: CHICKEN AND VEGETABLE SOUP 1kg chicken wings tips cut off and cut in halves cut following vegetables in about same size 1 onion 1 leek 2 small potatoes 2 carrots 1 small kumara 1 parsnip 3 stalks celery 1 small swede 300 g pumpkin put into pressure cooker and cover with water and cook on high for 30 mins or cook on stove with lid off for 1 hr. after taking of heat add 1 can corn niblets 1 can creamed corn 10 beans cut small 1/2 cup frozen peas or fresh serve with bread cold winter comfort! we always make this when someone has a cold or feels "off" in any way
6: CARROT AND CORIANDER SOUP | 500 g diced carrots 1 diced red onion two teaspoons grated fresh ginger 2 - 3 cloves grated garlic 1 tspn cummin pepper to taste water stock cubes 1/2 bunch chopped coriander fry off ginger garlic onion and cummin for minutes on low heat add carrots to pot and water to just cover and two stock cubes simmer until carrot is very tender cool slightly and blend with stick blender until smooth add coriander and blend but be careful not to turn soup FREEN! top with some coriander and serve with crusty bread mm mm good!
10: Potato Salad 4 Large Potatoes 1/2 Bunch Dill chopped 3 tablespoons Light Sour Cream 4 teaspoons Seeded Mustard 1 cup good prepared mayonnaise Salt and Pepper Cut potatoes into dice and boil until just tender! Cool. Combine sour cream salt and pepper, mayonaisse and mustard and mix through cooled potatoes add dill and mix reserving a little to sprinkle on top
13: "There is no love sincerer than the love of food." ~George Bernard Shaw