This soup is simple, quick and delicious. Made from ingredients that you are likely to have in the house already, it takes less than 15 mins to prepare from start to finish – far less time than it takes to go to the supermarket, get a tin or carton of soup, go to the checkout to pay for it and then go home. Not only do you save time but also it is cheaper than the ready-made version, more nutritious plus you know exactly what has gone into it. You do need a stick blender but these are very cheap to buy and are extremely useful in the kitchen.
A quick and easy dish that makes a great topping for a jacket potato, toast (or bruschetta, if you want to be posh!). Top both with a blob of pain yoghurt or creme fraiche. For a tasty mushroom pate, add a tablespoon of cream cheese, mix well and pack into ramekins. Chill in the fridge where it shoud keep for up to 5 days There are a number of secrets to making this tasty: don't boil the onions when cooking them; be generous with your tarragon but chop it fine if fresh; season it, taste and adjust if necessary.
We spell it 'houmous', others use 'hummus' but apparently there's no agreement on the correct way, as it is difficult to convert Arabic exactly into English spelling conventions. All we know is that there is no need to buy it as it is cheaper and more deliciousr to 'rustle up' yourself. Not only is it good to eat but also high in nutrition, as welll as tastiness. It takes you less time to make this than it would take you to go to the supermarket and buy a pot that won't be half as nice - and more expensive!
What a great way to celebrate our wonderful summer fruit - make it into our favourite pud, good old English Crumble! 120 Year 2s (6 & 7 year olds) in Henry Maynard Infant School, in Walthamstow all made one of these to take home, in a classroom, 30 at a time, no scales. So there's no excuse not to get crumbling in your kitchen...
Rilette is just the French name for a coarse pate and in this version avocado meets tarragon to produce a refreshing and delicious dish. It makes a fabulous starter teamed with tomato dressing (recipe elsewhere) and topped with some smoked salmon or vegetable crisps and served with crusty bread or crackers.
This makes quite a lot of dressing but it will kepp in the fridge for four or five days. It is very versatile and can be used as a salad dressing, drizzled over fish or chicken or as an accompaniment for avocado rilette. It will cheer up left over cooked pasta and, with the addition of chopped raw vegatables, makes a delicious lunch dish to take to work.
There are lots of variations of the story as to how this 'upside down' apple tart came into existence. The only consistent piece of information is that it was created by the Tatin sisters in the 1880s and may have originally been a mistake that turned out well. This is Vaughan's Kitchen quick and easy version that can be prepared in minutes and is always well received.