It was Burns' night last night so this evening we are off out with some friends and will almost definitely have haggis. That meant that today’s cooking was focused on lunch stuff. One of my good friends had given me a load of garlic from her in-laws farm in France so the recipes featured roasted garlic (roast at 200C for 20 minutes).
The hummus recipe below doesn't use anything from the veg bag, but it’s pretty tasty.

Cannellini bean hummus:

Put 1 drained tin of cannellini beans, juice of half a lemon, a teaspoon of vinegar 4 cloves of roasted garlic and 40ml of very cold water in a blender/food processor and blitz. If you don’t have a blender or food processor you can put it in a bowl and either blitz with a stick blender  or mash with a fork or potato masher.

The soup used two onions and three potatoes from the veg bag. It is adapted from a recipe in the New Covent Garden “A soup for every day” book, which is brilliant, especially when you can get it cheap from the Book People.




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Roast pepper and garlic chowder

3 smallish red peppers
6 cloves of garlic
1 medium onion, chopped
3 medium potatoes, peeled, and chopped into 2cm dice
1.2 l veg stock (I make it with marigold powder – fantastic stuff!)
1 small tin sweetcorn
2 teaspoons sweet chilli sauce (optional)


Pre-heat the oven to 200oC. Roast the peppers for 30 mins and the garlic (still in its skin) for 20 mins. When they’ve cooled a bit remove the garlic from its skin, you could also take the skin off the peppers, but I don’t bother!



Meanwhile put a tablespoon of oil in a large sauce-pan and gently fry the onion for 5 or so minutes. When the onion is soft and the diced potato and stir to coat in the oil. Then add the stock, bring to the boil, cover and simmer gently for 20 minutes or until the potatoes are soft. Then add the garlic, peppers and drained sweetcorn and heat through. Blitz with a stick blender then add a couple of teaspoons of sweet chilli sauce if you feel like it!





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