4-6 servings from Soups from a Monastery Kitchen by Brother Victor-Antoine, Arcadia Publishing 1996 Ingredients 1 pt 14 fl oz, (960ml) beef broth 1 large onion, sliced 3 pts 8 fl oz, (21) water 1 garlic clove, minced 2 lemons 2 leeks, sliced julienne style 2 carrots, sliced julienne style I celery stalk, thinly sliced […]
from April J Harris INGREDIENTS INSTRUCTIONS
6-8 servings Soups from a monastery kitchen, Brother Victoire-Antoine, Arcadia publishing 1996 Ingredients Method 1. Wash and peel the vegetables and cut them into small pieces (except the dry beans). Pour the water into a large soup pot and add all the vegetables (including beans) except the onions. Cook slowly over medium heat for 1 […]
A Be-Ro Recipe The traditional Bridal cake of Scotland. Rich Shortbread has just three ingredients – plain flour, sugar and butter. Easily made and Petticoat Tails METHOD: 1. Mix flour and sugar in a bowl, rub in butter. 2. Knead well to form a smooth paste. 3. Divide into two equal parts, shape and flatten […]
6-8 servings from Soups from a Monastery Kitchen by Brother Victoire-Antoine. Arcadia pub 1996 Ingredients: 300g chickpeas 2.4l water 300g tinned tomatoes 1 large onion, chopped 1 stalk celery, minced 2 carrots, sliced 4 cloves of garlic, minced 1 red pepper, diced 4 tablespoons olive oil salt and pepper to taste Method: 1. Soak chickpeas […]
PREP TIME 15 mins COOK TIME 10 mins SERVINGS 12 biscuits INGREDIENTS 150 grams oats 150 grams plain flour all-purpose flour 150 grams caster sugar or brown sugar 2-3 tablespoons carob powder or 50 grams (1/3 cup) carob chips 1 teaspoon baking powder 1/8 teaspoon salt a large pinch 120 ml sunflower oil or vegetable 4 tablespoons […]
Famed for the gigantic, raspberry-dusted meringues that adorn his shop windows, Yotam Ottolenghi is a patisserie expert, and these delicious fudgy cookies are no exception. Method 2. Put the pecans in a bowl, then drop in each ball, rolling it around to coat, which will press the nuts in as well, so they stick. 3. […]
from Soups from a Monastery Kitchen, Brother Victor-Antoine Arcadia Press 199 Ingredients (for 4-6 servings) 3 fl oz, (80ml) olive oil 2 onions, chopped 2 garlic cloves, minced 12 oz, (360g) brown or green lentils 3 pts 8 fl oz, (21) water 2 carrots, peeled and finely sliced 2 celery sticks, finely sliced 1 teaspoon […]
from Soups from a Monastery Kitchen, Brother Victor-Antoine, Arcadia Press (1996) Ingredients 6 tablespoons olive oil large onion, chopped 2 garlic cloves, minced 7 oz, (200g) lentils 5 pts, (2.8 1) water (more if needed) 1 celery stalk, cut fine 1 turnip, diced 1 bunch sorrel or spinach leaves 1 bay leaf 1 large carrot, […]
from ‘Soups from a Monastery Kitchen by Brother Victor-Antoine, Arcadia 1996 Serves 6 Ingredients 4 Tbsp oil 2 onions, chopped 1 celery stalk, thinly sliced 1 medium sized turnip, diced 2 l water half a butternut squash, peeled and cut into chunks 200g yellow split peas 1 sprig of thyme fresh parsley, chopped salt and […]
