The Best Healthy Soft Seedy Sandwich Bread
Prep Time 2 hours 30 minutes, Cook Time 35 minutes, Total Time 3 hours 5 minutes Servings 15 slices Author Monique Volz of AmbitiousKitchen.com Ingredients Instructions
Recipes
Orange Pecan Biscuits
INGREDIENTS 113 grams softened butter 220 grams packed brown sugar 1 egg 1 tablespoon grated orange rind 1 teaspoon vanilla 218 grams plain flour ¼ teaspoon salt ½ teaspoon baking soda Baking soda 80 grams chopped pecans INSTRUCTIONS
Bertha Raudebaugh’s Cheese Crisps
Ingredients 4 oz butter (room temp) 8 oz grated sharp cheddar cheese (room temp) 1 C plain flour 1 tbsp mixed herbs with salt 1/4 TSP cayenne pepper Dash paprika 2 C rice crispies (I used puffed millet) Method
Crunchies (coconut flapjacks)
Ingredients 1 1/2 C flour 2C oats 2C coconut 1 level tsp soda bicarbonate 2 1/2 tsp ginger 1/2 C demerara 200g salted butter 3Tbsp golden syrup or treacle pinch salt 2 1/2 tsp mixed spice Method 1. Put dry ingredients into a basin 2. Boil butter, sugar and syrup in a pot until the […]
Potage Crecy (Carrot Potage)
Serves 6 from Soups from a Monastery Kitchen, Brother Victor-Antoine, Arcadia pub 1996 Ingredients 10 carrots 1 potato 1 onion 2l water or stock 1 Tbsp tomato paste 1 Tbsp butter Salt & pepper to taste 2 Tbsp double cream (optional) 1 Tbsp chopped parsley Method 1. Slice the carrots, potato and onion. Put them […]
Cream of Celery Soup
From: Soups from a Monastery Kitchen, Brother Victor-Antoine pub Arcadia 1996 Ingredients: 1 garlic clove 6 celery stalks 2 leeks or onions 2 potatoes 3 pints(1.7l) water 8.5 oz (240ml) white sauce* Salt and pepper to taste Chopped dill to garnish Method: 1. Wash, peel and trim the vegetables. Slice them into thin pieces. Pour […]
Cold Courgette Soup
4-6 servings from Soups from a Monastery Kitchen, Brother Victor-Antoine, Arcadia Publishing, 1996 Ingredients 6 medium sized courgettes 1 leek 1 tsp salt 2 pints (1.2L) water 1/2 cup (2 oz, 50g pesto) 1 8 oz (225g) container plain yoghurt fresh basil leaves and extra yoghurt as garnish 3 tablespoons lemon juice Method 1. Slice […]
Tomato Soup
Serves 4-6 people Fry together in butter: 2 medium onions, chopped 1 red or orange pepper, chopped (optional) 2 cloves (roasted if possible) garlic. 7 small ripe tomatoes – chop, add and fry 10 minutes. Mix 500ml boiling water + 1 vegetable stock pot. Add to soup with 1 tin chopped tomatoes. Simmer 30 minutes. […]
Potato Dumpling Soup
from Soups from a Monastery Kitchen, Brother Victoire-Antoine. Arcadia Publishing 1996. Serves 4 Ingredients: 1 onion 1 carrot 1 celery stalk 4 mushrooms 6 tablespoons oil 2 pints (1.2l) water Salt & pepper to taste Dumplings: 12 oz (360g) mashed potatoes 1 tsp salt 1 egg 1 tablespoon chopped parsley 2.5 oz (75g) flour Method: […]
Cream of Leek & Pea Soup
from Hamlyn ‘All Colour Cookbook’, Sara Lewis 03.03.16 Serves 6 Ingredients 2 tablespoons olive oil 375g (12oz) leeks, slit and well washed then thinly sliced 375g (12oz) fresh shelled or frozen peas Small bunch mint 900 ml (1 1/2 pints) vegetable or chicken stock 150g (5oz) full fat mascarpone cheese Grated rind of 1 small […]