Blackcurrant Fool Recipe

Today's dessert recipe is for one of my absolute favourites, a blackcurrant fool. Fools are basically Elizabethan desserts of fruit juice or pulp blended with beaten cream and then folded with sugar.

The resultant stiff mixture is served in small dishes or glasses.

What many people do not know is that a fool also provides an ideal base for an ice cream. All you need to do is to churn the fool in an ice cream maker and you have a completely different kind of dessert.

Blackcurrant Fool

Serves: 6

This is a very versatile and forgiving recipe. You can easily substitute the blackcurrants with raspberries, or even plums and gooseberries. If you prepare the fool and then turn into an ice-cream maker you end up with an instant ice cream.

Ingredients:

350g (3 cups) blackcurrants
175g (1 cup) caster sugar
1 tsp lemon juice
300ml (1 1/4 cups) double (heavy) cream

Method:

Remove any stems from the blackcurrants then place in a pan with 3 tbsp water. Cook over low heat until the fruit are soft then take off the heat, stir in sugar to taste (continue stirring until the sugar has dissolved) then set aside to cool.

Once the blackcurrants are cold, turn into a food processor and process to a purée. Pass this through a sieve to remove any seeds then stir the lemon juice into the fruit.

In the meantime, whip the double cream until it is quite stiff. Then, using a metal spoon, carefully fold the cream into the blackcurrant purée.

Turn the resultant mixture into a single large serving dish (or into six individual serving glasses). Place in the refrigerator to set and chill then serve.

Curd Tart Recipe

Today's dessert recipe is for a versatile tart made from curd cheese that can just as easily be served at tea time as to follow a meal as a pudding.

This is a great British classic that has gained something of a renaissance of late.

Curd Tart

Serves: 8
This is a traditional tart that has made something of a renaissance during the past few years. Moist and succulent, it's ideal for dessert, or even served as a tea-time treat.

Ingredients:

For the Pastry
115g (1/2 lb), diced, chilled
225g (1/2 lb) plain flour
1 egg yolk
2 tbsp chilled water (as needed)

For the Filling:
90g (1/2 cup) light muscovado sugar
pinch of ground allspice
3 eggs, beaten
finely-grated zest of 1 lemon
juice of 1 lemon
3 tbsp butter, melted
450g (1 lb) curd (farmer's) cheese
75g (1/2 cup) raisins

Method:

Begin with the pastry: Sift the flour into a large mixing bowl then add the diced butter and either rub or cut into the flour until the mixture resembles fine breadcrumbs. Stir in the egg yolk, then add just enough of the chilled water to bring the ingredients together as a soft dough.

Turn this dough onto a floured work surface and knead lightly then shape into a ball. Flour your work surface, place the dough on this and roll out thinly then use to line the base and sides of a 20cm (8 in) fluted loose-based flan tin (tart pan). Cover with clingfilm (plastic wrap) and chill in the refrigerator for 15 minutes.

For the filling, combine the sugar and allspice in a bowl then stir in the eggs, lemon zest, lemon juice, melted butter and curd cheese. Mix thoroughly to combine.

Pour the resultant filling into the chilled pastry case then transfer to an oven pre-heated to 190ºC (375ºF, Gas Mark 5) and bake for about 40 minutes, or until the pastry is cooked and the filling is lightly set and golden brown in colour.

Allow to cool slightly then cut the tart into wedges whilst still warm. Serve with cream or crème fraîche.

For more classic British recipes (over 7000!), visit the Celtnet British Recipes and Cuisine page. For a large selection of tart and pie recipes, visit the Celtnet tart and pie baking and recipes page.

Welsh Cakes (Pice ar y Maen) Recipe

And for today, just one final recipe. You cannot have St David's day (or any other Welsh gathering or occasion for that matter) without Welsh cakes (pice ar y maen).

These spied and curranted griddle cakes are a true Welsh classic and a tea-time favourite up and down the nation. As easy to make as they are delicious, they go well with tea, but are just as good with a glass of wine or served with a savoury topping.

Welsh Cakes (Pice ar y Maen)

Serves: 10-12

These little griddle cakes, known in Welsh as 'pice ar y maen' (or by the Anglicization of piklets) are a true classic and a must-bake for St David's day. I have seen many recipes over the years, but my mother's version is still one of the best. They must contain nutmeg, or they really are not proper Welsh Cakes. Traditionally they were cooked on a bakestone, but today a griddle pan is most commonly used.

Ingredients:

225g (1/2 lb) self-raising flour
pinch of salt
1/2 tsp freshly-grated nutmeg
100g (3 1/2 oz) unsalted butter
50g (2 oz) caster sugar
50g (2 oz) currants
1 medium egg
2 tbsp milk

Method:

Sift together the flour and salt into a large bowl. Die the butter, add this and rub into the flour mix with your fingertips until the mixture resembles fine breadcrumbs.

Stir in the nutmeg, sugar and currants. Form a well in the centre, add the egg and milk then, using a palette knife bring the ingredients together to form a stiff dough.

Flour a work surface, turn the dough out onto this and roll out to about 5mm thick. Use a fluted pastry cutter to cut into rounds (re-roll the scraps and roll more out).

Heat a griddle or a heavy-based, flat-bottomed frying pan, until moderately hot. Add the Welsh cakes and cook for about 3 to 4 minutes per side, or until golden brown.

These can be served hot or cold and are best covered in butter or golden (corn) syrup.

For many more Welsh recipes, why not visit the Celtnet Welsh foods and recipes pages. If you would like other ideas for St David's day dishes, why not visit the Celtnet St David's day foods and recipes page.

Below you will find links to all the recipes on this blog that go together to make a St David's day meal:

Starters:
Cawl (Lamb and Vegetable Broth)
Risotto of Celtic Crab and Cardigan Bay Prawns

Main Courses:
Rustic Lamb Shoulder Roast
Salmon Baked with Potatoes and Thyme

Accompaniments:
Creamed Leeks

Desserts:
Pwdin Eryri (Snowdonia Pudding)

Other Dishes:
Welsh Cakes (Pice ar y Maen)

Pwdin Eryri (Snowdonia Pudding) Recipe

You cannot have a complete meal without a pudding or a dessert of some kind. As a result, I am providing the recipe for a classic Welsh steamed pudding Pwdin Eryri (Snowdonia Pudding) as part of the day's task to provide recipes for each and every course of a traditional St David's day meal.

So, here is a classic steamed suet pudding flavoured with orange marmalade and topped with currants.

Pwdin Eryri (Snowdonia Pudding) Recipe

Serves: 6–8

You can't have a list of St David's day recipes without providing the recipe for at least one classic dessert. So, here we have a recipe for a classic steamed suet pudding with raisins and marmalade that is a true Welsh classic.

Ingredients:

120g (4 oz) suet
60g (2 oz) pitted raisins
3 eggs
90g (3 oz) marmalade
30g (1 oz) cornflour [cornstarch] (or rice flour)
zest of one lemon
85g (3 oz) demerara sugar
120g (4 oz) fine breadcrumbs
large pinch of salt
butter to grease the basin.

Method:

First of all mix the dry ingredients (suet, salt, breadcrumbs and cornflour) together, then add the grated lemon zest and the sugar. Grease the base and sides of a 750ml (3 cups) pudding basin with the butter and stud half the raisins into this. Tale the remaining raisins and add the eggs, beating them together well. Add this to the mixed dry ingredients and fold-in well. Pour this batter into the prepared pudding basin, secure a lid over the top and cover with foil. If you do not nave a lid, butter a sheet of greaseproof (waxed) paper, form a pleat in the centre, place over the bowl then cover with a double layer of kitchen foil and tie securely in place.

Place the bowl on a trivet or upturned plate in a large saucepan, add boiling water to about half-way up the bowl, add a lid on the saucepan and boil for about two hours (make sure it does not boil dry).

Serve either with vanilla custard or with Madeira Sauce.

This recipe is adapted, with permission, from the Celtnet Welsh Recipes page for Snowdonia Pudding (Pwdin Eryri).



For many more Welsh recipes, why not visit the Celtnet Welsh foods and recipes pages. If you would like other ideas for St David's day dishes, why not visit the Celtnet St David's day foods and recipes page.

Below you will find links to all the recipes on this blog that go together to make a St David's day meal:


Starters:
Cawl (Lamb and Vegetable Broth)
Risotto of Celtic Crab and Cardigan Bay Prawns

Main Courses:
Rustic Lamb Shoulder Roast
Salmon Baked with Potatoes and Thyme

Accompaniments:
Creamed Leeks

Desserts:
Pwdin Eryri (Snowdonia Pudding)

Other Dishes:
Welsh Cakes (Pice ar y Maen)

Salmon Baked with Potatoes and Thyme Recipe

I'm still working on adding more St David's Day recipes. I'm onto my next main course recipe now.

This is a main course of salmon for those who do not like lamb. It's still cooked in a similar way to the lamb (on a bed of potatoes) so that you can have that authentic Welsh feel to the dish though.

Salmon Baked with Potatoes and Thyme

Serves: 4

Ingredients:

675g (1 1/2 lb) waxy potatoes, thinly sliced
1 onion, thinly sliced
2 tsp fresh thyme leaves (and extra to garnish)
450ml (1 4/5 cups) fish stock or vegetable stock
3 tbsp butter, finely diced
4 salmon fillets (about 150g [5 oz] each), skinned
2 tbsp olive oil
1 tbsp crushed black peppercorns, for coating
salt and freshly-ground black pepper, to taste
creamed leeks, to serve

Method:

Arrange the potato slices in the base of a shallow baking dish (a lasagne dish is ideal), seasoning each layer liberally with salt and black pepper as you add them.

Sprinkle the thyme over the top then pour in the fish stock or vegetable stock. Dot the top with butter, over with foil and transfer to an oven pre-heated to 190º (375ºF, Gas Mark 5). Bake for 40 minutes then remove the foil and bake for 20 minutes more, or until the potatoes are almost cooked.

Brush the salmon fillets with olive oil and coat with crushed black peppercorns (make sure to press them into the flesh of the fish). Arrange the salmon on top of the potatoes, over with foil then return to the oven and bake for 15 minutes, or until the salmon is opaque (remove the foil for the final 5 minutes of cooking).

Transfer the potatoes and salmon to warmed serving plates. Garnish with a few sprigs of fresh thyme and serve with the creamed leeks.

For many more Welsh recipes, why not visit the Celtnet traditional Welsh foods and recipes pages. If you would like other ideas for St David's day dishes, why not visit the Celtnet St David's day history and recipes page.

Below you will find links to all the recipes on this blog that go together to make a St David's day meal:


Starters:
Cawl (Lamb and Vegetable Broth)
Risotto of Celtic Crab and Cardigan Bay Prawns

Main Courses:
Rustic Lamb Shoulder Roast
Salmon Baked with Potatoes and Thyme

Accompaniments:
Creamed Leeks

Desserts:
Pwdin Eryri (Snowdonia Pudding)

Other Dishes:
Welsh Cakes (Pice ar y Maen)

Rustic Lamb Shoulder Roast Recipe

Though many serve fish as a main course for St David's Day (March 1st), it is still traditional to serve lamb on this day, and many still do so.

Here I have updated and adapted a traditional Welsh recipe for tatws popty (potatoes in the oven) that originally used breast of lamb to be cooked with a lamb shoulder. The original stock or water has also been replaced by a white wine and anchovy base that gives a richer and more satisfying sauce.

So, here we have a mix of traditional and modern to yield a new classic St David's day main course recipe.

Rustic Lamb Shoulder Roast

Serves: 6

This is an adaptation of the traditional Welsh 'tatws popty' or 'tatws a chig yn y popty' (lamb and potatoes in the oven) that is intended as a centrepiece roast for St David's day celebrations.

In essence it's a pot roast, but cooked with wine and anchovies to intensify the flavour rather than the more traditional lamb stock.

Ingredients:

1 whole shoulder of lamb
2 sprigs of thyme
100g (1/2 cup) unsalted butter
60ml (4 tbsp) olive oil
4 onions, each sliced into 6 wedges
15 garlic cloves, peeled
2 bayleaves
6 anchovy fillets (the type in oil)
450ml (1 4/5 cups) white wine
6 floury potatoes (eg King Edward, Maris Piper), peeled and quartered
salt and freshly-ground black pepper, to taste

Method:

Heat a large casserole (or roasting tin) on the hob. Add the butter and olive oil and when foaming season the lamb liberally, add to the pan and fry over medium until browned all over (about 8 minutes). Remove the meat and set aside.

Add the onions, garlic, thyme and bayleaves to the pan and cook gently, shaking occasionally, for about 8 minutes or until the onions have browned. Now stir in the anchovy fillets and the white wine then bring the mixture to a boil. Return the lamb to the casserole, cover with a sheet of foil and sit the lid on top (if using a roasting tin seal securely with foil).

Transfer to an oven pre-heated to 140ºC (275ºF, Gas Mark 1) and cook gently for 3 hours. At this point, remove the pot from the oven and add the potatoes. Cover once more, return to the oven and cook for 2 hours more. At this point, remove the lid, increase the heat to 190ºC (375ºF, Gas Mark 5) and cook for 20 minutes more to crisp the lamb skin.

Remove the lamb from the oven and set aside for 20 minutes to rest (cover with foil) as you continue cooking the potatoes in the oven.

Serve the lamb sliced, accompanied by the pan juices, the potatoes, creamed leeks and broccoli or spring greens.

For many more Welsh recipes, why not visit the Celtnet traditional Welsh recipes pages. If you would like other ideas for St David's day dishes, why not visit the Celtnet St David's day recipes page.

Below you will find links to all the recipes on this blog that go together to make a St David's day meal:


Starters:
Cawl (Lamb and Vegetable Broth)
Risotto of Celtic Crab and Cardigan Bay Prawns

Main Courses:
Rustic Lamb Shoulder Roast
Salmon Baked with Potatoes and Thyme

Accompaniments:
Creamed Leeks

Desserts:
Pwdin Eryri (Snowdonia Pudding)

Other Dishes:
Welsh Cakes (Pice ar y Maen)

Creamed Leeks Recipe

Because they are the national symbol of Wales, you cannot have a St David's day meal without leeks in many of the courses. As a result, I present here a simple recipe for creamed leeks that is suitable as an accompaniment for either the traditional lamb or fish (salmon or sewin typically) main course dishes.

This is very easy to make and gives a creamy, crunchy final dish that makes an excellent general accompaniment for any meal. And if you are wondering why leeks and daffodils are Wales' national symbols, then in Welsh the leek is 'cennin' and daffodil is 'cennin Pedr' (literally St Peter's leeks), so that they both represent leeks.

According to one version, the symbol commemorates a battle with the English fought in a muddy field, where both sides were so dirty that they could not be distinguished. As  a result the Welsh picked leeks from the field and wore them so that they could recognize each other. And as they were victorious that day, the leek became the symbol of Wales. A less romantic version links back directly to Dewi Sant (St David) who as a vegetarian extolled the virtues of leeks and they became associated with him and his ministry.

Creamed Leeks

Serves: 4

Ingredients:

2 leeks, tops neatly trimmed
50g (1/4 cup) butter
200ml (4/5 cup) double cream
salt and freshly-ground black pepper, to taste

Method:

Split the leeks neatly down the middle then wash thoroughly to remove any grit. Cut the leeks into pieces about 2cm (3/4 in) square.

Melt the butter in a large pan, add the leek pieces and stir over high heat to coat in the butter. Fry gently until heated through, or until just wilted.

Add the cream and stir to combine. Bring the mixture to a simmer and reduce the heat (keep the cream bubbling but not boiling). Continue cooking, uncovered, until the sauce thickens to your liking.

Season to taste with salt and freshly-ground black pepper, turn into a warmed dish and serve.

This creamed leek dish is very traditional and works just as well with fish as it does with lamb.

For many more Welsh recipes, why not visit the Celtnet traditional Welsh recipes and cookery pages. If you would like other ideas for St David's day dishes, why not visit the Celtnet St David's day history and recipes page.

Below you will find links to all the recipes on this blog that go together to make a St David's day meal:


Starters:
Cawl (Lamb and Vegetable Broth)
Risotto of Celtic Crab and Cardigan Bay Prawns

Main Courses:
Rustic Lamb Shoulder Roast
Salmon Baked with Potatoes and Thyme

Accompaniments:
Creamed Leeks

Desserts:
Pwdin Eryri (Snowdonia Pudding)

Other Dishes:
Welsh Cakes (Pice ar y Maen)

Risotto of Celtic Crab and Cardigan Bay Prawns Recipe

To continue this day's listing of St David's day meals, I have an alternate, modern, starter here. A risotto of local Welsh sea-food. So if you want an alternative to the traditional Cawl, why not make this dish.

For those seeking an alternative dish, then you can make this risotto vegetarian by steaming baby leeks, cutting into 5 cm (2 in) length and substituting these for the seafood in the recipe given below.

Risotto of Celtic Crab and Cardigan Bay Prawns

Serves: 4

Ingredients:

1 shallot, finely chopped
75g (3 oz) butter, chilled
1 tbsp olive oil
400g (1 lb, scant) risotto rice
200ml (4/5 cup) dry white wine
1l (4 cups) vegetable stock, hot
1 prepared crab (about 100g [3 1/2 oz] white meat and 25g [1 oz] brown meat)
100g (3 1/2 oz) Cardigan bay prawns, cooked and peeled (reserve about 8 or 12 of the prawns, keeping them unpeeled, to garnish)

To Garnish:
a little lemon juice
flat-leaf parsley and/or chives, finely chopped
Cheddar cheese shavings

Method:

Heat 25g (1 oz) of the butter with the olive oil and use to fry the shallot until soft but not browned (about 4 minutes). Add the rice, stirring it until the oil coats every grain.

Add the white wine and cook until completely absorbed by the rice. Now add the stock a ladleful at a time. Each time, cook the rice, stirring, until the stock has all been absorbed by the rains.

Continue cooking in this manner until the rice is creamy but not too soft. At this point add the crab meat and the peeled prawns. Stir these into the rice then take the risotto off the heat and beat in the remaining butter.

Add a little lemon juice (to taste). Serve immediately, garnished with the cheese shavings, the herbs and the reserved, unpeeled, prawns.

For many more Welsh recipes, why not visit the Celtnet Welsh recipes and cookery pages. If you would like other ideas for St David's day dishes, why not visit the Celtnet St David's day history and cookery page.

Below you will find links to all the recipes on this blog that go together to make a St David's day meal:


Starters:
Cawl (Lamb and Vegetable Broth)
Risotto of Celtic Crab and Cardigan Bay Prawns

Main Courses:
Rustic Lamb Shoulder Roast
Salmon Baked with Potatoes and Thyme

Accompaniments:
Creamed Leeks

Desserts:
Pwdin Eryri (Snowdonia Pudding)

Other Dishes:
Welsh Cakes (Pice ar y Maen)

Welsh Cawl for St David's Day

As today is February 28th, tomorrow will be March 1st, St David's Day. To celebrate, throughout the day today I will be posting various traditional Welsh recipes that can be put together to make a St David's day meal. There will be two starters, two main courses, a dessert and Welsh Cakes.

As the day progresses, all the recipes will be linked together so that you can find them here, all in one place.

For any traditional St David's day meal, you have to start with Cawl Cig Oen (or just 'cawl' as it is often known); a hearty broth of lamb and root vegetables.

Though easy to make, this broth is so traditional and so commonly served at St David's day festivities that I absolutely had to provide a recipe for it. Though I do also give an alternative starter here for the more adventurous.

Cawl

Serves: 6

Cawl is the Welsh word for a 'soup' or a 'broth'. Often it can be served as a hearty meal in and of itself. Typically on St David's day, either cawl cennin (leek soup) or simply 'cawl' (a hearty broth of lamb, potatoes and vegetables) is served.

Traditionally, breast of lamb was used (but I find this far too fatty for this dish). Personally I like to cook a neck of lamb to give the rustic feel (and a richer stock) for the broth, but this recipe has been adapted to modern tastes with the use of diced lamb.

Today I present the recipe for the lamb broth.

Ingredients:

700g (1 2/3 lbs) lamb finely diced
700g (1 2/3 lbs) potatoes, finely diced
225g (1/2 lb) carrots, thinly sliced
225g (1/2 lb) swede, thinly sliced
225g (1/2 lb) turnips, thinly sliced
1/2 Savoy cabbage, shredded
2 leeks, finely chopped
1 onion, finely chopped
2.2l (9 cups) water
4 tbsp parsley, finely chopped
salt and freshly-ground black pepper to taste

Method:

Heat a frying pan and brown the meat in this, discarding any fat that is released.

Meanwhile, bring the water to a boil in a large stock pot and add the meat. Boil for half an hour then add the root vegetables and onion. Turn the heat to a simmer and cook for two hours. At this point, add the remaining vegetables and season.

Cook for a further 30 minutes then serve immediately, ladled into warmed soup bowls. Add a handful of chopped parsley on top of each bowl of cawl.

This recipe is adapted, with permission, from the Celtnet cawl (lamb soup) recipe page, where you can find the recipe in both Welsh and English as part of the site's Cymric (Welsh) recipes collection and their traditional St David's day recipes page.

Below you will find links to all the recipes on this blog that go together to make a St David's day meal:


Starters:
Cawl (Lamb and Vegetable Broth)
Risotto of Celtic Crab and Cardigan Bay Prawns

Main Courses:
Rustic Lamb Shoulder Roast
Salmon Baked with Potatoes and Thyme

Accompaniments:
Creamed Leeks

Desserts:
Pwdin Eryri (Snowdonia Pudding)

Other Dishes:
Welsh Cakes (Pice ar y Maen)

UPDATE! My Big Book of Soup recipes has just been published for Amazon Kindle!

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Chicken Paprika Recipe

Though many consider this to be a British recipe, this is actually a version of Hungarian goulash. It became popular during the 1960s under its English name, which is given here.

In the 1980s it fell out of fashion. Here I have revived the dish (it is delicious), but I have further adapted it slightly to make it suitable to be prepared quickly in a pressure cooker.

I really do think it's time that this dish came back on the menu. And for those who want a more frugal version of the recipes you can substitute chicken thighs for the chicken legs.

Chicken Paprika

Serves: 4

Ingredients:

1 tbsp oil
4 chicken quarters
2 onions, sliced
1 garlic clove, crushed
2 tsp paprika
400g (14 oz) tin of tomatoes
150ml (3/5 cup) dry red wine
salt and freshly-ground black pepper, to taste
1 tbsp cornflour (cornstarch), blended to a a smooth slurry with 2 tbsp water
150ml (3/5 cup) fresh sour cream

Method:

Heat the oil in the base of a pressure cooker. Add the chicken pieces and fry until evenly browned all over. Add the onions and garlic and fry for about 4 minutes, or until the onions are soft and golden brown in colour. Scatter the paprika over the top and stir-fry the mixture for 2 minutes more.

Now stir in the tomatoes (with their juice), along with the wine, salt and black pepper. Secure and lock the lid on your pressure cooker. Bring to high pressure over high heat, reduce the heat to stabilize the pressure and cook for 8 minutes.

Take off the heat and set aside to allow the pressure to reduce naturally. Adjust the seasoning to taste then stir in the cornflour (cornstarch) slurry then bring the sauce to a boil. Cook, stirring, until the sauce has thickened.

Add the sour cream and allow the mixture to re-heat gently (but do not allow to boil). Transfer the chicken and sauce to a warmed serving dish and serve immediately, accompanied by plain boiled rice.

For more chicken-based recipes, see the Celtnet chicken recipes and cookery page. If you want some traditional Hungarian recipes, please visit the Celtnet Hungarian recipes page.

Bakewell Tart Recipe

Today's recipe is for a classic British tart that can be served either at tea time or for dessert.

The classic Bakewell Tart has a rich, sweet, shortcrust base spread with raspberry jam that's then topped with a ground almond custard (called a frangipane) before being topped with slivered (sliced) almonds and then baked. Sweet, fruity and nutty, this is truly delicious and a real British classic.

Bakewell Tart

Serves: 6–8

Ingredients:

For the Pastry:

200g (1 1/2 cups) plain 00 flour
pinch of salt
100g (1/2 cup) butter, finely diced
25g (1 oz) icing sugar
1 medium egg, beaten

For the Filling:

100g (1/2 cup) butter
100g (1/2 cup) caster sugar
3 medium eggs, beaten
150g (5 1/3 oz) ground almonds
a few drops of almond essence
3 tbsp raspberry jam
25g (1 oz) flaked almonds

Method:

Mix together the flour and salt in a bowl. Add the diced butter and rub into the flour until the mixture resembles fine crumbs. Stir in the icing sugar then add enough of the beaten egg to bring the mixture together as a dough.

Turn the pastry onto a floured work surface and roll out until large enough to cover the base and sides of a 26cm (10 1/2 in) diameter flan ring.

Trim the pastry roughly, then cover and set aside to chill in the refrigerator for at least 30 minutes (this helps prevent shrinkage).

For the filling, cream together the butter and sugar in a bowl. Gradually beat in the eggs until combined then stir in the ground almonds and almond essence.

Remove the pastry from the refrigerator and spread the base with jam. Spoon the almond mixture into the pastry case and sprinkle the flaked almonds over the top.

Allow to bake for 20 to 30 minutes, until the pastry is golden brown.

Serve cold. This makes and excellent tea-time treat, but can also be served for dessert with custard.

See the Celtnet traditional and modern British recipes page for more classic British recipes and the Celtnet baked tarts and pies recipe page for more recipes for sweet and savoury pies and tarts.

Flemish Beef Recipe

This is a traditional Belgian beef dish that has been adapted to be cooked quickly in a pressure cooker.

This method of cookery gives perfect, tender, beef every time and you can even substitute a slightly cheaper cut of beef, whilst still getting perfect results.

The beef is served with rounds of French bread spread with Dijon mustard.

Flemish Beef

Serves: 4

Ingredients:

750g (1 1/2 lb) stewing steak cut into 3cm (1 in) cubes
1 tbsp plain flour
500g (1 lb) onions, sliced
1 garlic clove, crushed
300ml (1 1/4 cups) beer
2 tbsp tomato purée
1 tsp sugar
1 tsp mixed, dried, herbs
salt and freshly-ground black pepper, to taste

To Garnish:

8 slices of French bread
Dijon mustard
chopped parsley

Method:

Dust the beef cubes with the plain flour. Heat the oil in the base of your pressure cooker, add the meat and fry until evenly browned. Add the onions and garlic and cook for about 4 minutes or until the onions are transparent.

Stir in the beer, tomato purée, sugar, herbs and seasonings then seal the lid of the cooker and bring to high pressure over high heat. Reduce the heat to stabilize the pressure and cook for 15 minutes. Take off the heat and allow the pressure to reduce naturally.

Open the cooker and season to taste then transfer the meat to a warmed serving dish.

Toast the French bread on one side, then spread the other side with mustard. Arrange the bread around the beef and serve the dish sprinkled with chopped parsley.

For more pressure cooker recipes, why not visit the Celtnet pressure cooker cookery and recipes page? If you want more traditional Belgian recipes, you can find them on the Celtnet Belgian recipes and cookery page.

Curried Chicken and Apricot Pie Recipe

The recipe below is one for a classic British curry. This time, it's lightly-curried chicken baked in a pastry crust.

Though the flavours are inspired by India, the dish is, in many ways, traditionally British and hearkens back to the highly-spiced pies baked in 'coffyns' (lard pastry cases) of Medieval days (for more information and recipes, visit the Celtnet Medieval recipes collection page). So, I will claim this as a true British classic.

Curried Chicken and Apricot Pie

Serves: 6

Curried Chicken and Apricot Pie is a modern British recipe for a classic pie of lightly-curried chicken with apricots cooked in a savoury shortcrust pastry shell.

Ingredients:

For the Pastry:

350g (12 oz) plain flour
pinch of salt
150g (1/3 lb) butter
50g (2 oz) lard
salt and freshly-ground black pepper, to taste
about 5 tbsp cold water, to bind

For the Filling:

2 tbsp sunflower oil
1 large onion, chopped
500g (1 lb) chicken, boned and coarsely chopped
1 tbsp curry paste or curry powder
2 tbsp apricot chutney
115g (4 oz) ready to eat dried apricots, halved
1 tsp mixed, dried, herbs
4 tbsp crème fraîche
beaten egg, to glaze
salt and freshly-ground black pepper, to taste

Method:

Begin with the pastry: Sift together the flour and salt into a bowl. Dice the butter and lard, add to the flour and rub in with your fingertips until the mixture resembles coarse crumbs. Season to taste with salt and freshly-ground black pepper then slowly add the water, initially mixing with a palette knife an then with your hand (adding just enough enough to bring the mixture together) into a solid mass.

The dough should be stiff and dry and it can be wrapped in clingfilm (plastic wrap) and chilled in the refrigerator for 30 minutes before rolling (this will make the dough easier to roll).

For the Filling: Heat the oil in a large pan, add the onion and chicken meat and fry until just coloured. Stir in the curry paste (or powder) and fry the mixture for 2 minutes more.

Now add the chutney, apricots, carrots, herbs and crème fraîche. Season to taste and stir to combine. Take off the heat then turn the mixture into a deep oven-proof dish (about 1l [4 cups]).

Remove the pastry from the refrigerator and roll out on a floured work surface until 3cm (1 in) larger than the top of your pie. Cut strips all the way around the pastry and set these on the rim of your dish. Dampen the edges then place the pastry on top and crimp the edges to seal.

Re-roll any scraps and use to decorate the top of the pie. Cut a steam hole in the centre then brush over the top with the beaten egg to glaze before transferring the pie to an oven pre-heated to 190ºC (375ºF). Bake for 40 minutes, or until the top is crisp and golden brown in colour.

Cut the pie into generous wedges and serve accompanied by steamed vegetables.

For many more classic Indian recipes, please visit the Celtnet Indian sub-Continent recipes page.

This is one of the new recipes added to the update to my curry recipes book, detailed below. The book will be available as of the end of next week (7th March 2013).

UPDATE! My Big Book of Curry Recipes for Amazon Kindle is just about to be updated!

This is the largest eBook of curry recipes ever assembled. With over 1000 curry recipes divided into all the classic curries from around the world. You also get recipes for curry accompaniment, beads (like this recipe), desserts, drinks, pickles and much more.

Not only are the classic curries from the Indian sub-continent represented, you also get historic curries, Anglo-Indian curries as well as curries from the remainder of Asia, Africa and the Caribbean.

There is also a complete chapter dedicated to restaurant-style curries and British curries. Learn to make curries at home, just like your local curry restaurant makes them.

The book has now been updated with almost 50 new recipes, covering Cape Malay curries and curried soups.

Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.

Lemon Meringue Pie Recipe

This is one of THE classic British pie or tart recipes. A crumble shortcrust base, with a tart lemon custard filling and an egg white meringue topping.

Easy to make, but a real treat each time its served. This is a real classic, and a recipe that everyone truly should know.

Lemon Meringue Pie

Serves: 8

Ingredients:

For the Pastry:

150g (1 cup) plain flour
pinch of salt
75g (2 2/4 oz) butter
cold water, to bind

For the Filling:

50g (2 oz) cornflour (cornstarch)
300ml (1 1/4 cups) cold water
75g (2 2/3 oz) caster sugar
finely-grated zest of 3 lemons
juice of 3 lemons
2 medium egg yolks

For the Meringue:

2 medium egg whites
100g (1/2 cup) caster sugar

Method:

Begin with your pastry. Combine the flour and salt in a bow. Dice the butter, add to the pastry and rub into the flour until the mixture resembles fine crumbs. Add just enough cold water to bring the mixture together as a dough. Knead lightly, shape into a ball, cover with clingfilm and set aside in the refrigerator to chill for 20 minutes.

Once the pastry has chilled, turn out onto a lightly-floured work surface and roll out until large enough to line a 20cm (8 in) diameter flan dish.  Trim the top of the pastry roughly, then set in the refrigerator to chill for 30 minutes.

After chilling, line the pastry with baking parchment and fill with baking beans. Transfer to an oven pre-heated to 170ºC (340ºF, Gas Mark 5) and bake blind for 15 minutes. After this time, remove from the oven and remove the baking parchment and baking beans. Reduce the oven temperature to 130ºC (270ºF, Gas Mark 2).

For the filling, begin by blending the cornflour (cornstarch) with a little of the water to a smooth slurry. Combine the remaining water, lemon zest and juice in a pan. Heat gently then whisk in the cornflour slurry. Bring the mixture to a boil, stirring constantly.

Continue cooking for 2 minutes then take off the heat. Allow to cool slightly before stirring in the sugar and then the egg yolks. Set aside to cool then pour into the prepared pastry case.

In the meantime, add the egg whites to a clean and dry bowl and whisk until very stiff. Now whisk in half the sugar, adding it a little at a time. Now fold in the remaining half of the sugar. Spread the meringue over the top of the filling, swirling the top attractively.

Return to the oven and bake for a further 35 to 40 minutes, until the top of the meringue is crisp. Serve warm or cold.

For more pie and tart recipes, see the Celtnet tarts, pies and baking page. For more classic British recipes, see the Celtnet British Recipes, historic and modern page.

Mughlai-style Chicken Recipe

Today's main course is another curry recipe. However, this recipe comes from the Mughlai (or Mogul) tradition of Northern India and Pakistan. The Moguls were the persian rulers of India in the 15th and 16th centuries and they fused their traditional Persian cookery with local Indian ingredients and spices.

This yielded a rich but aromatic form of cookery. Not hot, but very fragrant. Slightly decadent, with its use of saffron and almonds.

If you have never tried Mogul-style dishes before, then this recipe is well worth attempting.

Mughlai-style Chicken

Serves: 4–6

Ingredients:

4 chicken breast fillets, each rubbed with a few pinches of garam masala
eggs, beaten with salt and freshly-ground black pepper
6 tbsp ghee or vegetable oil
1 large onion, finely chopped
5cm (2 in) length of fresh ginger, finely crushed
4 garlic cloves, finely crushed
4 cloves
4 green cardamom pods
5cm (2 in) length of cinnamon stick
2 bayleaves (preferably Indian bayleaves)
16 saffron threads
150ml (2/3 cup) natural yoghurt
1 tsp cornflour (cornstarch)
75ml (5 tbsp) double cream
50g (2 oz) ground almonds
salt, to taste

Method:

Brush the chicken fillets with the beaten eggs.

Heat the ghee in a wok and when hot add the chicken and fry for about 15 minutes, or until cooked through and browned on both sides. Remove the chicken with tongs and set aside to keep warm.

Add the onion, ginger, garlic, cloves, cardamom, cinnamon and bayleaves to the oil remaining in the wok. Stir-fry for about 5 minutes, or until the onions are golden brown. At this point, take the pan off the heat and allow the contents to cool slightly.

Add the saffron then mix the yoghurt with the cornflour (cornstarch) before stirring into the wok.

Return to the heat then add the chicken to the pan. Gently cook the contents of the wok until the chicken is tender.

Adjust the seasonings to taste. Just before serving fold in the double cream and the ground almonds.

Serve the curry piping hot, and accompany with boiled rice and naan breads.

For many more classic Indian recipes, please visit the Celtnet recipes from the Indian sub-Continent page.

UPDATE! My Big Book of Curry Recipes for Amazon Kindle is just about to be updated!

This is the largest eBook of curry recipes ever assembled. With over 1000 curry recipes divided into all the classic curries from around the world. You also get recipes for curry accompaniment, beads (like this recipe), desserts, drinks, pickles and much more.

Not only are the classic curries from the Indian sub-continent represented, you also get historic curries, Anglo-Indian curries as well as curries from the remainder of Asia, Africa and the Caribbean.

There is also a complete chapter dedicated to restaurant-style curries and British curries. Learn to make curries at home, just like your local curry restaurant makes them.

The book has now been updated with almost 50 new recipes, covering Cape Malay curries and curried soups.

Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.

Lemon Tart Recipe

Today's recipe is for a classic British lemon tart. A creamy lemon custard filling baked in a rich, sweet, shortcrust shell.

This is  true classic, as suited to be baked as a tea-time snack as it is for an elegant, individual, dessert.

If you have not tried this rich lemon tart with its melt in the mouth pastry shell, then I truly urge you to give it a go.

Lemon Tart

Serves: 8–10

Ingredients

For the Sweet Pastry:

250g (1 3/4 cups) plain 00 flour
125g unsalted butter, finely diced
75g (2 2/3 oz) caster sugar
2 egg yolks, beaten
1 tbsp cold water

For the Filling:

4 medium-sized eggs
150g (3/4 cup) caster sugar
juice of 2 lemons
200ml (4/5 cup) double cream
finely-grated zest of 4 lemons

Method:

Turn the flour into a mixing bowl. Add the butter and rub into the flour until the mixture resembles fine crumbs. Stir in the sugar and mix to combine then add the egg yolks and stir to combine. If the mixture does not come together as a dough add enough of the water to bind.

Knead lightly (be careful not to over-work, as this toughens the pastry), then wrap in clingfilm (plastic wrap), set in the refrigerator and chill for at least 1 hour.

After this time, roll out the pastry on a floured work surface until large enough to cover the base and sides of a 25cm (10 in) diameter flan ring. Trim the top of the pastry roughly, then set in the refrigerator to chill for 30 minutes.

After chilling, line the pastry with baking parchment and fill with baking beans. Transfer to an oven pre-heated to 180ºC (360ºF, Gas Mark 6) and bake blind for 10 minutes. After this time, remove from the oven and remove the baking parchment and baking beans.

Reduce the oven temperature to 160ºC (320ºF, Gas Mark 4) and bake for 5 minutes to lightly crisp the pastry. Remove the pastry case from the oven, then reduce the oven temperature to 130ºC (270ºF, Gas Mark 2).

For the filling, cream together the eggs and sugar in a large bowl. Add the lemon juice and the cream. Mix well then strain through a fine-meshed sieve. Finally stir in the lemon zest and pour the filling into the flan case.

Return to the oven and bake for 35 minutes, or until the filling is firm (take care not to over-cook the filling, as it will shrink and crack).

Allow to cool to room temperature then transfer to the refrigerator and chill before serving. If desired, you can dust the surface with icing sugar and decorate with fresh fruit.

As an alternative to a single pie, you can also prepare this in 6 individual flan cases.

Chocolate and Coconut Cupcakes Recipe

Today we have another recipe for a classic cupcake. A rich chocolate cupcake with a chocolate topping that's finished with a sprinkling of white coconut flakes to afford some contrast.

A cupcake that's made for anyone who really loves chocolate!

Chocolate and Coconut Cupcakes

Serves: 12

Ingredients:

100g (3 1/2 oz) self-raising flour
25g (1 oz) cocoa powder
100g (3 1/2 oz) butter, softened
100g (3 1/2 oz) golden caster sugar
2 large eggs
pinch of salt

For the Topping:

100g (3 1/2 oz) milk chocolate, roughly chopped
100g (3 1/2 oz) icing sugar
150g (9 oz) unsalted butter, softened
50g (2 oz) flaked coconut, roughly chopped

Method:

Combine the flour, cocoa powder, butter, golden caster sugar, eggs and salt in a large mixing bowl. Beat with an electric mixer for about 90 seconds, or until smooth.

Line the wells of a 12-well muffin tin with cupcake cases. Divide the batter evenly between the cases then transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 15 to 20 minutes, or until well risen and a toothpick inserted into the centre emerges cleanly. Remove from the oven and transfer to a wire rack to cool.

For the topping, melt the milk chocolate either in a bain-marie (double boiler) or in the microwave. Stir until smooth. In the meantime, cream together the butter and icing sugar until smooth. Stir in the melted chocolate and beat again until smooth and even.

Once the cupcakes are cool, spread the tops with the icing and garnish with a sprinkling of the flaked coconut.

Serve immediately.

For more cupcake recipes, and a little on the history of cupcakes, why not visit the Celtnet Cupcake recipe and information page?

Blackened Cajun Chicken and Corn Recipe

Today there is something just a little different for the main course recipe. Here we have a chicken and sweetcorn dish, to be cooked on a barbecue, that is based on Louisiana cookery.

The meat and vegetables are flavoured with a blend of herbs and spices before being cooked over hot coals on a barbecue.

Blackened Cajun Chicken and Corn

Serves: 4

This is a classic dish inspired by Louisiana cuisine. Though made with fish here, it works just as well with firm-fleshed fish.

Ingredients:

8 chicken portions (a mix of thighs and drumsticks)
2 whole corn cobs
2 tsp garlic salt
2 tsp freshly-ground black pepper
1/2 tsp ground cumin seeds
1/2 tsp paprika
1 tsp cayenne pepper
1 tsp dried thyme, crumbled
3 tbsp butter, melted
chopped parsley, to garnish
Method:
Pre-heat your barbecue.

Method:

Trim any excess fat from the chicken (but leave the skin on) then cut deep slashes in the deepest parts of meat with a sharp-bladed knife.

De-husk the corn cobs and cut into thick slices. Mix the salt and spices in a bowl then brush the corn pieces and chicken portions with the melted butter. Sprinkle the spices over them and rub into the meat then toss the ingredients to ensure that they are evenly combined.

Cook the chicken pieces of medium-hot coals for about 25 minutes, turning occasionally (or until done). Add the corn cob pieces after the chicken has cooked for about 15 minutes and cook, turning frequently, until cooked through and golden brown.

Transfer the chicken and corn cob pieces to a warmed serving dish. Garnish with the chopped parsley and serve.

For more barbecue/grilling recipes, please visit the Celtnet Barbecue and Grilling recipes page. For thousands more American recipes, then why not visit the Celtnet traditional American recipes page?

There are chapters for meat, fish, seafood and vegetarian barbecue dishes, as well as desserts and cakes that can be cooked on the barbecue (ever tried barbecued pizza?). In addition you get the recipes for the sauces you will need as condiments and the marinades you will need for your food. In addition there are recipes for breads, drinks, desserts, starters — basically everything you need to throw a successful barbecue brought together in a single book.

UPDATE! My Big Book of Barbecue recipes has just been published for Amazon Kindle!

This is one of the largest eBook of barbecue and grilling recipes ever assembled. With over 800 recipes for the barbecue divided into all the classic dish types and including drinks, desserts and accompaniments.


Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.

Avocado and Vegetable Soup Recipe

This is a very interesting soup of avocado, sweetcorn and tomato in a milk and lemon juice base flavoured with chilli and lemon that is very versatile in that it can be served hot in winter or it can be served chilled as a summer soup. So you get the best in both seasons.

With its leek garnish, this would also work if you are looking for something different to serve as a soup for St David's day (March 1st).

Avocado and Vegetable Soup

This is a classic soup that can either be served warm in the winter or served as a chilled soup in the summer months.

Serves: 4

Ingredients:

1 large, ripe, avocado
2 tbsp lemon juice
1 tbsp vegetable oil
50g (1/2 cup) tinned sweetcorn, drained
2 tomatoes, blanched, peeled and de-seeded
1 garlic clove, crushed
1 leek, chopped
1 red chilli, chopped
450ml (2 cups) vegetable stock
150ml (2/3 cup) milk
shredded baby leeks, to garnish

Method:

Peel the avocado, chop the flesh, turn into a bowl and mash with a fork. Stir in the lemon juice (this prevents it from going brown) then set aside until required.

Heat the oil in a pan and use to fry the sweetcorn, tomatoes, garlic, leek and chilli for about 3 minutes, or until the vegetables have softened.

Turn half the vegetable mixture into a food processor or blender and process until smooth. Scrape into a clean saucepan then add the stock, milk and reserved vegetables. Bring just to a simmer and cook gently for about 3 minutes, or until hot through.

Turn into a warmed tureen, garnish with the shredded leeks and serve.

This soup also makes an excellent chilled soup. If serving chilled, simply combine the puréed vegetables, whole vegetables, stock and milk in a bowl. Cover and chill in the refrigerator for at least 4 hours.

For more ideas for St David's day recipes and a little of the history of St David of Wales, please see the Celtnet St David's day history and recipes page.

UPDATE! My Big Book of Soup recipes has just been published for Amazon Kindle!

This is the largest eBook of soup recipes ever assembled. With over 1000 soup recipes divided into all the classic soup types.

In addition you get a chapter on the history of soups, with example historic recipes from the stone age right up to the 1880s. Indeed, in the historic chapter there are soup recipes from the stone age, medieval period, Tudor period, Stuart Period, Georgian period and Victorian period, over 160 authentic historic soups covering the entire history of soup making in Europe.

You also get chapters on African soups and Oriental soups, covering the soups of the entire continent of Africa as well as east and southeast Asia (Indian soups are dealt with in a chapter on Curried soups.

There are also chapters on the classic soups, like cream soups, chowders, vegetarian soups, vegetable soups, meat soups, fish and seafood soups, chicken soups, winter warmers and spring soups. In addition you get chapters on more unusual soups like fruit soups and chilled soups. The book is also dotted with recipes for wild food based soups, which are easily accessible from the index.

Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.

Chocolate and Blueberry Cupcakes Recipe

Today there is a recipe for another classic cupcake, a chocolate sponge base topped with milk chocolate  icing (frosting) with fresh blueberries and coloured sugar balls used for decoration.

The cake batter and icing can be used for a range of other chocolate-based cupcakes.

Chocolate and Blueberry Cupcakes

Serves: 12

Ingredients:

125g (4 oz) self-raising flour, sifted
25g (1 oz) cocoa powder
125g (4 oz) margarine, softened
125g (4 oz) golden caster sugar
2 large eggs

For the Topping:
100g (3 1/2 oz) milk chocolate, roughly chopped
100g (3 1/2 oz) icing sugar
250g (9 oz) unsalted butter, softened
100g (3 1/2 oz) blueberries
1 tbsp icing sugar (for dusting)
1 tsp coloured sugar balls
fresh blueberries

Method:

Combine the flour, cocoa powder, margarine, golden caster sugar and eggs in a large mixing bowl. Beat with an electric mixer for about 90 seconds, or until smooth.

Line the wells of a 12-well muffin tin with cupcake cases. Divide the batter evenly between the cases then transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 15 minutes, or until well risen and a toothpick inserted into the centre emerges cleanly. Remove from the oven and transfer to a wire rack to cool.

For the topping, melt the milk chocolate either in a bain-marie (double boiler) or in the microwave. Stir until smooth. In the meantime, cream together the butter and icing sugar until smooth. Stir in the melted chocolate and beat again until smooth and even.

Once the cupcakes are cool, spread the tops with the icing and dot each cupcake with a few fresh blueberries. Dust the top of each cupcake with icing sugar and sprinkle over a few coloured sugar balls.

Serve immediately.

For many more cupcake and fairy cake recipes, why not visit the Celtnet Cupcake and Fairy cake recipes and cookery page?

Chicken in Cashew Nut Sauce Recipe

Today's recipe is for a rather unusual Indian curry. A dish of chicken and mushrooms in a tomato, onion and cashew nut base flavoured with spices, yoghurt and lemon juice.

This is an aromatic rather than a hot curry, ideal for those who are new to Indian cookery or who do not like strong spices.

Chicken in Cashew Nut Sauce

Serves: 4

Ingredients:

2 onions
2 tbsp tomato purée
50g (2 oz) cashew nuts
1 1/2 tsp garam masala
1 tsp garlic, crushed
1 tsp chilli powder
1 tbsp lemon juice
1/4 tsp ground turmeric
1 tsp salt
1 tbsp natural yoghurt
2 tbsp corn oil
1 tbsp fresh coriander (cilantro), chopped
1 tbsp sultanas
500g (1 lb) cubed chicken meat
175g (6 oz) white button mushrooms, halved
300ml (1 1/4 cups) water
fresh coriander (cilantro) leaves, shredded, to garnish

Method:

Peel and quarter the onions then add to a food processor and process for 1 minute to chop. Add the tomato purée, cashew nuts, garam masala, garlic, chilli powder, lemon juice, turmeric, salt and yoghurt. Process the mixture for about 2 minutes more, or until smooth.

Heat the oil in a pan or wok, add the spice paste and fry for about 2 minutes over medium heat. Stir in the coriander, sultanas and chicken pieces and fry for 2 minutes more, stirring frequently.

Add the mushroom halves, then pour in the water and bring the pan to a simmer. Reduce the heat to low, cover and cook for 10 minutes, or until the chicken is cooked through and the sauce has thickened.

Turn into a warmed bowl, garnish with the coriander leaves and serve accompanied by plain, boiled, rice.

For many more classic Indian recipes, please visit the Celtnet recipes from the Indian sub-Continent page.

UPDATE! My Big Book of Curry Recipes for Amazon Kindle is just about to be updated!

This is the largest eBook of curry recipes ever assembled. With over 1000 curry recipes divided into all the classic curries from around the world. You also get recipes for curry accompaniment, beads (like this recipe), desserts, drinks, pickles and much more.

Not only are the classic curries from the Indian sub-continent represented, you also get historic curries, Anglo-Indian curries as well as curries from the remainder of Asia, Africa and the Caribbean.

There is also a complete chapter dedicated to restaurant-style curries and British curries. Learn to make curries at home, just like your local curry restaurant makes them.

The book has now been updated with almost 50 new recipes, covering Cape Malay curries and curried soups.

Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.

Broad Bean and Mint Soup Recipe

Today's soup recipe is for a classic vegetarian soup of potatoes and broad (fava) beans in a vegetable stock base.

This soup is based on a North African original, with its use of garlic, mint, yoghurt and broad (fava) beans, but with the addition of potatoes to bulk it out.

Broad Bean and Mint Soup

Serves: 4

Ingredients:

2 tbsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
2 potatoes, diced
500g (1 lb) shelled broad (fava) beans
850ml (3 3/4 cups) vegetable stock
2 tbsp fresh mint, chopped
fresh mint mixed with yoghurt, to garnish

Method:

Heat the olive oil in a large pan, add the onion and garlic and fry for about 3 minutes, or until soft and translucent.

Add the potatoes and cook for 5 minutes, stirring frequently, Stir in the beans and the stock, bring to a simmer, cover the pan and cook for 30 minutes, or until the beans and potatoes are tender.

Remove a few of the vegetables to set aside as a garnish. Turn the remaining soup into a food processor or blender and process until smooth. Pour the soup into a clean saucepan and add the reserved vegetables and the mint. Stir well to combine and allow to heat through gently.

Turn the soup into a warmed tureen, garnish with swirls of the mint yoghurt and serve immediately.

UPDATE! My Big Book of Soup recipes has just been published for Amazon Kindle!

This is the largest eBook of soup recipes ever assembled. With over 1000 soup recipes divided into all the classic soup types.

In addition you get a chapter on the history of soups, with example historic recipes from the stone age right up to the 1880s. Indeed, in the historic chapter there are soup recipes from the stone age, medieval period, Tudor period, Stuart Period, Georgian period and Victorian period, over 160 authentic historic soups covering the entire history of soup making in Europe.

You also get chapters on African soups and Oriental soups, covering the soups of the entire continent of Africa as well as east and southeast Asia (Indian soups are dealt with in a chapter on Curried soups.

There are also chapters on the classic soups, like cream soups, chowders, vegetarian soups, vegetable soups, meat soups, fish and seafood soups, chicken soups, winter warmers and spring soups. In addition you get chapters on more unusual soups like fruit soups and chilled soups. The book is also dotted with recipes for wild food based soups, which are easily accessible from the index.

Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.