Rachael's Roasted Leek and Garlic Soup

Ingredients:

1 Tablespoon Olive Oil
20 gms Butter
3 leeks - chopped
2 cloves garlic - chopped
1 celery stick - chopped
2 Zucchini - chopped
2 Bay Leaves
6 Cups Stock (I used chicken but I guess you could use vegetable)
1/3 cup cream
1/4 cup chopped Parsley
Salt and Pepper to taste.

Method:

Pre heat oven 160 degrees.

Melt oil and butter in roasting pan.

I roast everything on baking paper - as there is less chance the veggies can brown.

Add leeks, garlic, celery, zucchini. Mix in melted oil and butter and place in oven to roast for 40-45 mins. Turn a couple of times. If it looks like the veggies may start to brown - cover with foil or baking paper.

While roasting vegies - bring stock to the boil - add bay leaves.

Once Veggies roasted remove and slightly cool. Heat the stock, add bay leaves and bring to boil. Once boiled - remove bay leaves and add vegies. Process until smooth. If you don’t have a hand held thingy add vegies to a food processor with a small amount of stock, and process - then add veggies to remaining stock.

Gently reheat, add cream.

Serve with salt and pepper to taste. Sprinkle with parsley and serve with crusty bread.

Frances's Fabulous Cheese Ball

Frances's Fabulous Cheese Ball

250gm mainland tasty cheese
2-3 tbsps chow chow or pickle
About 1/4 cup mayonnaise
1/4 cup chopped parsley
3/4 cup chopped walnuts

Grate cheese into a bowl. Add chow chow and blend with mayonnaise till pliable.
Roll in chopped parsely and chopped walnuts into a ball.
Put in fridge for at least 2 hours before serving with crackers.

Frances's Mexican Dip

Ingredients:
Tin refried beans
2 avocados
Dsp chilli suace
300 gm sour cream, packet taco seasoning
Jar salsa
1/2 cup grated cheese
2 tbsp chopped spring onions

Method:
Slightly mash refried beans and put in dish with lip. Mash avacados and chilli sauce together and place in layer over refreid beans.Tip over jar of slasa for next layer. Combine

sour cream and taco mix and place on next layer. . Sprinkle over grated cheese and spring onions for top layer.
Place in fridge to set at least 2 hours and serve with corn chips.

Kel's Favourite Spicy Lamb Soup

INGREDIENTS:

2 Large onions, roughly chopped
3 red chillies, seeded, chopped
3-4 cloves garlic
2cm piece of ginger, chopped
1 teaspoon ground black pepper
6cm piece lemon grass, white only, chopped
1/2 teaspoon ground cardamom
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 tablespoons peanut oil
1.5kg lamb neck chops
2-3 tablespoons vindaloo paste
2 1/3 (580mls) coconut cream
1/4 cup soft brown sugar
2-3 tablespoons lime juice
4 kaffa lime leaves


METHOD:

1. Put the onion, chilli, garlic, ginger, pepper, lemon grass, and spices in a food processor. Process to paste. Heat half the oil in a large pan and brown the chops in batches. Remove

2. Add the remaining oil to the pan and cook the spices and vindaloo pastes for 2-3 minutes. Add the chops and 7 cups (1.75 litres) of water cover and bring to the boil. Reduce the heat; simmer, covered, for 1 hours. Remove the chops from the pan and stir in the coconut cream. Remove the meat from the bones and return to the pan.

3. Add the sugar, lime juice, and leaves. Simmer, uncovered, over a low heat for 20-25 minutes, until slightly thickened. Garnish with coriander.

Rachael's Caramelised Onion and parsnip Soup

We are getting into colder weather and I love soup. I have the best soup cook book ever and thought I would share some of my favs with you guys!

Plus they are really cheap to make……

Ingredients:

30g Butter
3 Large Onions, halved and thinly sliced
2 tablespoons firmly packed soft brown sugar
1 cup dry white wine
3 Large parsnips
1.25 litres vegetable stock
1/4 cup cream
Fresh thyme leaves to garnish

Method:

1. Melt the butter in a large saucepan. Add the onion and sugar and cook over a low heat for 10 minutes. Add the wine and parsnips, and simmer, covered, for 20 mins, or until the onions and parsnips are golden and tender.

2. Pour in the stock, bring to the boil, then reduce the heat and simmer, covered, for 10 mins. Cool slightly, then place in a blender and blend until smooth. Season. Drizzle with a little cream and sprinkle fresh thyme leaves over the top. Serve with toasted crusty bread slices.

Also freezes