PUMPKIN SOUP Ingredients:

2 Tbsp butter 2 Tbsp oil 2 leeks, white part only, sliced and washed 600g buttercup, peeled and diced 1 large potato, peeled and diced 3 rashers bacon, rind removed,and chopped 6 cups chicken or vegetable stock 4 slices toast bread, crust on 1 Tbsp butter, melted 130g bunch fresh spinach, washed and stems removed, or 75g chopped frozen spinach 1 tsp salt ¼ tsp ground white pepper ¼ cup sour cream 2 Tbsp chives, sliced Method: Heat a large saucepan, add butter and oil. Add the leek and sweat until soft. Add buttercup, potato and bacon and cover with stock. Bring to the boil and simmer uncovered for about 20 minutes, or until the vegetables are tender. Meanwhile, cut the toast bread into small cubes and place on an oven tray, drizzle with the melted butter and toss with your fingers. Bake in an oven preheated to 200°C for 8-10 minutes, or until the bread is crisp. Remove and put aside. To check if the vegetables are tender, pierce a piece of potato with the end of a sharp knife. When soft, add the spinach, return to the boil, then simmer for 5 minutes. Purée vegetables in a blender or food processor and add salt and pepper. Return to the saucepan and thin with a little extra stock or water, if needed. Reheat gently and check seasonings. Serve in warmed bowls. Top with croutons, a dash of sour cream and sprinkle of chives.

 

Quick Microwave Fruit Crumble.

1,1/2 cups fruit filling - any fruit does, though rhubarb, apricots and
apples are nicest.
50 gms butter
1/2 cup rolled oats
1/4 cup flour
1/2 cup coconut
1/2 cup white or brown sugar
1/2 tsp cinnamon

Layer fruit in an 18cm pie dish.  Melt butter and mix into all the dry
ingredients in a bowl.
Spread crumble evenly over the top of the fruit.
Microwave on high for 5 mins, stand for 5 mins and serve with cream or ice
cream.

 

Raspberry Cheesecake

Ingredients
110g/4oz hobnobs or similar biscuits, crushed
2 tbsp honey
handful of raspberries
150ml/5¼fl oz double cream
few drops of vanilla essence
1 tbsp honey
handful of raspberries
For the coulis
handful of raspberries
½ lime, juice only
1 tbsp icing sugar

Method
1. Mix the crushed biscuits and honey in a bowl to combine. Spoon the mixture into a chefs' ring on a serving plate and top with a handful of raspberries.
2. Whip the cream, vanilla and honey in a bowl to thicken. Spoon the cream onto the raspberry mixture and smooth off the top using a palette knife. Carefully remove the ring and arrange the remaining raspberries on top.
3. To make the coulis, place the raspberries, lime juice and icing sugar into a mini-processor and blend until smooth. Strain through a sieve.
4. Drizzle the coulis over the cheesecake, to serve.

 

 

 

 

Raspberry Crumble

Ingredients

For the filling:

1 lb 2 oz (500 g) raspberries
1 tablespoon golden caster sugar

For the crumble topping:

8 oz (225 g) plain flour, sifted
4 oz (110 g) butter, at room temperature, cut into small pieces
3 oz (75 g) light brown soft sugar

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a round, shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep. 

First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don’t have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest.

Now arrange the raspberries in the dish and sprinkle over the sugar, then the crumble mixture, spreading it out all over the fruit with a fork. Place the crumble on a high shelf in the oven and bake it for 40 minutes until the top is golden. Serve with chilled pouring cream or vanilla ice cream.

 

Rose-hip cordial

You need:

900g wild rose-hips

1.8 litres water

275g for every 600ml juice squeeze of lemon juice to taste.

 

What to do:

Boil the water in a large saucepan and put in the rose-hip mash and simmer for 15 minutes.

Strain the juice through a jelly bag or muslin. Measure the juice and add the appropriate amount of sugar and lemon juice. Heat together until the sugar is dissolved. Fill up the clean warmed bottleing jars and stand them in a shallow tray in an oven at 150 degrees. Bring to simmering point and allow a further 20 - 30 minutes more cooking. Leave to cool and store in a dark place.