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Ricky Murray

Cooking good food on a budget and full flavours

Category

vegetarian

Courgette and Mint soup

I was asked for a fresh and light soup so I thought mint and courgette, not something I’ve ever thought about using in a soup before but I knew it would be fresh and light. I fell in love with this soup the second I tasted it! Give it a go.

3 medium courgettes, chopped

3 7inch sticks of celery, chopped

1 small onion, chopped

24floz (700ml) vegetable stock (made with 2 stock cubes)

Good handful of mint

salt and pepper

1.7oz (50g) butter

In a large pan over a medium heat, add the butter, onion and celery, cook for 3-4 minutes just to soften the onions and celery a little.

Add the courgettes, stir well and cook for a further 3-4 minutes, pour in the stock and season well with salt and pepper (this soup needs quite a lot of seasoning), turn the heat down to a simmer and cook for 25-30 minutes.

Add the mint then blend until smooth in a food processor or with a stick blender.

Cooking this is well worth it! Its so tasty and fresh!

Enjoy

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CourgetteSoup

 

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Parsnip soup seasoned with spicenutrition

With the weather just not playing ball and the rain setting in, I wanted something a little warming and I had some parsnips that needed using so this was perfect!

1 medium onion, chopped

1 glove of garlic, minced

1tbsp ‘spicenutrition immune supremacy’ blend of herbs & spices*

24floz (700ml) vegetable stock (made from 2 stock cubes)

26.4oz (750g) parsnips, chopped

1.7oz (50g) butter

In a large pan over a medium heat, add the butter and onions, cook for 3-4 minutes until starting to soften but not colour, add the garlic and ‘spicenutrition’ spice blend and stir well, cook for a further 2 minutes.

Add the parsnips and stir well no cover them in the seasonings, pour in the stock and bring to the boil, turn the heat down to a simmer for 25-30 minutes.

Blend the soup until smooth in a food processor or with a stick blender and serve up with a chunk of bread.

The smells around the house are fantastic while this is cooking!

*If you don’t have the spicenutrition blends then you can substitute with 1/2tsp cayenne powder & 1/2tsp roasted & crushed coriander seeds, although if you check the link below you will see the spicenutrition are a fantastic product and built to help your body naturally, I have to give big thanks to these guys for sending me their products.

Link here Spicenutrition

ParsnipSoup

 

 

Naan Bread With A Twist

Seen as the local farm has sent me their eight different flavours of soft cheeses I thought it was time to experiment again. Ever tried making naan bread with cheese? Nope I haven’t either! But it worked so good.

1tbsp ‘Rickett field’ garlic soft cheese

2tbsp milk

7oz plain flour

1tsp dried yeast

1tbsp veg oil

1tsp sugar

3tbsp butter

1tbsp black mustard seeds

In a jug add the yeast, sugar and 2 tbsp warm water, stir and leave in a warm place for 10 minutes until you have froth on the top.
While that’s happening, put the cheese and milk into a small bowl and stir to loosen it up then set aside. Next place the flour into a mixing bowl, stir in the cheese mixture, oil, mustard seeds then the active yeast mixture.
Mix together until you can tip it out on the side to knead for 10-15 minutes until you have a smooth dough.
Place back in the mixing bowl with a little oil, cover with a damp cloth then place in a warm place for 10-15 minutes to rise a little.
When risen, divide into 3 balls on a floured work surface but you can make more i just wanted large ones.
Roll out into oval shapes to about 1/2cm thick, you can cook in the oven but I like to do them in a frying pan.

Add 1tsp butter into a large pan over a high heat, when melted add the naan and fry until golden brown, flip over and add another tsp butter and cook the same.

While that’s cooking you can whip up some mint yoghurt to go nicely with them.

Naan copy

Spinach and Cheese Lasagne

This week a local farm to me were kind enough to bring me some of their soft cheeses to cook with and create some recipes with. There’s eight different flavours as can be seen in the photos. “Rickett Field” soft cheeses are SO creamy and delicious and all the flavours are superb!! I have a few ideas in mind for the cheeses and today I went with a lasagne which turned out brilliant and non was left! These guys are in South Yorkshire, Bradfield, Dungworth and are on Facebook and Instagram. Give them a look!

10.5oz (300g) “Rickett Field” cheese with chives

4 fresh lasagne sheets, 1 extra for gaps

1 400g tin of chopped tomatoes

1 large carrot, diced

1 celery stick, diced

1 medium onion, diced

1tbsp tomato puree

2 garlic cloves, minced

1tbsp mint leaves, chopped

4tbsp hard cheese (I used parmesan)

2tbsp oil

6oz (170g) spinach leaves

Pre-heat oven to 220c (gas 7).

Add the oil, carrot, celery, onion and garlic to a pan over a medium to low heat and soften, you’re best doing it on a low to medium heat so that you don’t colour them.

While that’s cooking, place the spinach in a colander then pour over boiling water to wilt them, place in a tea towel and squeeze all the water out then set aside.

When the veg mix has softened after about 6-7 minutes, stir in the tomato puree and cook for a further 5 minutes. Add the chopped tomatoes then simmer for around 20 minutes to thicken, season well with salt and pepper. Then with a food processor or hand blender puree the sauce which should be nice and thick and set aside.

To make the spinach filling just place the soft cheese, hard cheese of your choice, mint and spinach into a large bowl and mix well and again season with salt and pepper.

Next to build the dish just take a medium size oven proof dish, spread a layer of tomato sauce on the bottom followed by a lasagne sheet then spread a layer of cheese filling followed by tomato sauce and continue the process, top with tomato sauce & the rest of the cheese.

Bake in the oven for 25-30 minutes until bubbling nicely! Serve and drizzle over some extra virgin olive oil.

SkintcookingCheese

 

Spicy Mackerel Kebabs With Saffron And Dill Couscous

Love BBQ weather plus I love creating recipes so with BBQ weather coming I thought I’d get onto some summer recipes and this one will thrill at any BBQ, it looks fantastic and tastes superb!

4 Mackerel fillets

3 Tbsp ‘Spicenutrition metabolic blend of herbs & spices’

3oz sweetcorn

1 Tsp saffron

2 Tbsp dill, chopped

1 chilli, chopped

1 spring onion, chopped

Salt and pepper

5oz couscous

Place the mackerel fillets on a plate and evenly sprinkle the Spicenutrition herbs & spices over the flesh, cling film and into the fridge for 1-2 hours.

Pre-heat the grill to full whack, while that’s warming, place the couscous in a large bowl along with the sweetcorn, saffron, dill and spring onion but keep the green parts for later. Season then pour in enough boiling water to cover by about 1cm, cover with a tea towel and leave for 4-5 minutes then give everything a good mix, set aside.

Thread the mackerel fillets onto the skewers and make sure they’re secure so they don’t twist and turn then under the grill skin side up first for 2-3 minutes, turn over and cook for a further 2 minutes and they’re done.

Serve the couscous on a big plate or serving platter with the fillets on top and sprinkle over the chopped chilli, rest of the spring onion and pick over some dill.

This is perfect BBQ cooking.

Link to Spicenutrition

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Fresh mackerel with roasted rhubarb

With good Friday coming and my love for fish and unused fish! I went with mackerel. So under used because people are scared of using anyother fish than the normal one we all know, plus using fish like this helps substain our oceans.

1 mackerel, filleted (you could buy two mackerel fillets if you’ve never filleted before

5 sticks of rhubarb about 5inch long

Few sprigs of rosemary

1/2 chilli, finely chopped

1tbsp capers

1tbsp olive oil

1tbsp brown sugar

2tbsp plain flour

Salt and pepper

To start of, place the rhubarb in a baking tray, sprinkle over the sugar then add 1/2 cup of water. 

Place in a preheated oven for 15 minutes or until it takes no force to stab with a sharp blade, remove the rhubarb from the cooking liquid and allow to cook.

Meanwhile season the flour with salt and freshly ground pepper and put on a plate, dip the fillets skin side down in the flour to cover the skin and shake of any excess. 

In a large frying pan over a medium to high heat, add the mackerel skin side down the one side of the pan and the rhubarb on the other, cook the fish for 2 minutes then turn over, add the capers, rosemary, chilli and 1/2 cup of the rhubarbs cooking liquid (but not over the fish).

After 1 minute remove the fish and rhubarb, then crank up the heat to high, stir everything and allow to reduce and thicken.

Serve up the mackerel and rhubarb along with the sauce.

This is what I love cooking for! 

Potatoless ricotta & spinach gnocchi with a tomato & basil sauce

This is a potatoless gnocchi, saw it many years ago (I think, could have been a dream…. have loads of food/recipe dreams) haha. Anyway been a lover of gnocchi I got my notepad and paper out and three weeks later…… here we are.

1x 250g tub of ricotta

300g/10.5oz spinach leaves

2 eggs, beaten

125g/4.4oz plain flour

110g/3.8oz Parmesan 

Salt and pepper

For the sauce

3tbsp oil

2 garlic cloves, minced

250g/8.8oz cherry tomatoes 

1tbsp cream

Handful fresh basil, chopped

Blanch the spinach leaves by putting them in a culinder and pouring over boiling water, when cool enough to handle, place in a tea towel and squeeze out all the water then chop nice and fine then place in a big mixing bowl along with the ricotta, eggs, flour and Parmesan then season with salt and pepper.

Slightly flour your hands to stop it sticking when rolling into balls (got myself in a right mess the first time) roll into small balls the size you want, cling film then place in the fridge for 30 minutes.

When ready to cook, place in a pan of boiling salted water for 10-12 minutes or until they float to the top, while they’re cooking put the oil into a frying pan over a medium to high heat with the garlic and fry for 2/3 minutes, add the tomatoes and basil, season and stir well. Cook until the tomatoes just start to break down but still have their shape, add the cream and 2-3 tbsp of the water from the gnocchi, give everything a mix and serve.

Tomato chutney

This chutney is sweet, salty and spicy and goes perfect with a good cheese board or a nice ploughmans. So easy to do.

7oz onions, sliced

15oz tomatoes, roughly chopped

1/2 chilli, diced

100ml malt vinegar

1tbsp soy sauce

5 1/2oz mixed white & brown sugar

1 sprig of rosemary
Chuck everything into a high sided pan over a high heat, stir well and bring to the boil.

Reduce heat to a simmer for 30-40 minutes until it’s the consistency of jam.

While that’s cooking sterilise some jars (makes about 3). set aside to cool then put in sterilised jar and enjoy when you want.

Will last in the fridge for a couple of month.

 

Pea thyme and ham soup

I’ve made fresh soups by the bucket loads to serve 100+ people but with just me and My parner i thought I’d use my new soup maker that her mom got me for my birthday, I’ll do the recipe as if I was doing it the traditional way.
9oz frozen peas
1tsp thyme, chopped

1 garlic clove, chopped

3 onions, chopped

5oz ham, chopped (I used a cooked ham shank)

18floz vegetable stock made from stock cubes

Salt and pepper

3tbsp veg oil
Add the onion, garlic and oil to a high sided pan over a medium heat and fry for 4-5 minutes until onions are translucent, add the peas and stir.

Pour in the stock, add the ham, season with salt and pepper, add the thyme and turn down to a simmer for 15-20 minutes. 

Check the seasoning and add more if needed and whizz in a food processor or use a stick blender to liquidise.

Sprinkle a little smoked paprika on top and serve with a chunk of freshly cooked bread.

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