From ‘Soups from a Monastery Kitchen’ by Brother Victor-Antoine. Arcadia publishing 1996 Ingredients 16 oz (450g) dried black beans 5 pints (2.8l) water 4 fl oz (120ml) olive oil 3 onions, chopped 1 bell pepper, chopped 6 garlic cloves, minced 1 tsp thyme 1/2 tsp oregano 1 bay leaf 3 tsp sugar 4 tsp vinegar […]
March 2022, makes 3 doz Ingredients 8 oz plain flour 1 tsp baking powder 4 oz butter 4 oz sugar 1 tsp vanilla extract 1 egg, beaten Method 1. Sift flour and baking powder 2. Rub in butter until mixture resembles breadcrumbs 3. Stir in sugar, vanilla, egg and mix until smooth 4. Knead 2 […]
March 2022, makes 2 doz Ingredients 6 oz Self raising flour 5 oz brown sugar 1 Tbsp golden syrup 3 Tbsp crunchy peanut butter 2 oz butter 1 egg Method 1. Beat ingredients together until well mixed 2. Place teaspoons of dough on a greased tray and flatten with a fork 3. Bake 190C approx […]
March 2022. From ‘Soups from a Monastery Kitchen‘ (Brother Victor-Antoine) Serves 4-6 Ingredients 3 pints (1.7l) water 2 leeks 4 large potatoes, diced 4 carrots, sliced 4 slices stale bread 1/2 tsp nutmeg 8.5fl oz (240 ml) single cream chopped parsley and chopped chervil Instructions 1. Bring water to boil in a large soup pot. […]
Ingredients 1 cup oats 1/2 cup pumpkin seeds 1 cup almonds 1/2 cup raw buckwheat groats 1/2 cup raisins 1/2 cup dried cranberries or candied peel) 1 cup soft dried apricots 1/4 cup honey 1/4 cup water Method Preheat oven to 180°C. Line a large baking tray with greaseproof paper. Spread out the oats, pumpkin seeds and almonds evenly on the tray, then roast for 10 minutes in the preheated oven. Meanwhile, put the […]
Ingredients 4 oz butter 4 oz brown sugar 4 oz white sugar 2 eggs 1 tsp vanilla 10 oz plain flour 8 oz blended oatmeal (measure then blend in a blender to fine powder) 1/2 tsp salt 1 tsp baking powder 1 tsp baking soda 12 oz chocolate chips 4 oz chocolate bar, grated 4 […]
(From ‘Soups from a Monastery Kitchen’, Victor-Antoine) Ingredients 4 tablespoons oil 3 leeks, chopped 2 carrots, peeled and sliced 1 celery heart, chopped 1 turnip, diced 3 pints 8 fl oz. (2 litres) stock 8 oz. (225g) barley Salt and pepper to taste 1 ¾ oz (45g) parsley, chopped Sour cream to serve Method Gently […]
(From ‘Soups from a Monastery Kitchen’, Brother Victor-Antoine) Ingredients: 6 tablespoons oil of choice 1 large onion, sliced 8 oz (225g) mushrooms, sliced 2 celery stalks, sliced 2 carrots, sliced 3 pints 8 fl oz (2 litres) water or stock Salt & pepper to taste Chopped parsley Method Wash and thinly slice the vegetables Sauté […]
Ingredients 75 ml (1/3 C) honey 150 ml (2/3 C) sugar 100g butter 75 ml (1/3C) whipping cream 1/2 Tbsp ground ginger 1/2 Tbsp cinnamon 1/4 Tbsp ground cloves 1/2 Tbsp soda bic 250g plain flour Method melt syrup, butter and sugar in a saucepan over low heat take off heat and mix in cream […]
6-8 servings Ingredients 2 oz butter 4 potatoes 2 leeks or onions ½ medium head white cabbage 4 medium sized carrots 1 tsp salt to taste 3 turnips 4l water To serve: Croutons, fresh herbs Instructions: Wash and peel the vegetables. Slice them into small pieces. Melt the butter into a large soup pot. […]
