Carrot Soup

Carrot Soup

1lb (450g) Carrots, grated

1 Onion, grated

1 stick Celery, sliced

1 1/2pt Vegetable Stock

1oz (30g) Butter

1/2tsp Sugar

2tbsp Milk or Single Cream

1. Melt the butter in a large saucepan, add the vegetables, cover, and cook on a low heat for 10 minutes
2. Then add the sugar, 1pt of the stock, and simmer for 15 minutes
3. Liquidise, or push through a sieve, add the rest of the stock, and season if needed
4. Bring to the boil, then stir in the milk/cream, and do not allow to boil again

Try using a chicken stock, for a heartier taste, and serve with crusty bread

“The day is coming when a single carrot, freshly observed, will set off a revolution”

Digestive Biscuits

Digestive Biscuits

4oz (110g) Wholemeal Flour

4oz (110g) Oatmeal

4oz (110g) Butter

2oz (50g) Brown Sugar

1tsp Baking Powder

Pinch of Salt

Extra Flour for dusting

(1tsp Milk)

1. Pre-heat the oven to 180C/360F (160C/320F in a fan oven)
2. Mix together all ingredients, except the butter
3. Rub in the butter, and add the milk if the dough is dry and crumbly
4. Dust a surface, a rolling pin and your hands with flour, and then roll the dough as thinly as possible
5. Cut with a round cutter
6. Line a baking tray with greaseproof paper, then place the biscuits, with room around each biscuit
7. Bake for 15 to 20 minutes, until deep brown

Try different shaped cutters, like stars or hearts. Brilliant for Christmas, or just a cup of tea!

“A balanced diet, is a biscuit in each hand”

Cheese Scones

Cheese Scones
8oz (220g) Self Raising Flour

1/4pt Milk

1tsp Baking Powder

1oz (30g) Butter

4oz (110g) Mature Cheddar Cheese, grated

Pinch of Salt

Extra Flour for dusting

1. Pre-heat oven to 220C/480F (200C/400F for a fan oven)
2. Mix the flour, baking powder and salt
3. Rub in butter
4. Add cheese, and gradually stir in milk to form an elastic, but not sticky dough
5. Dust a surface, a rolling pin, and your hands with flour, and roll the dough to about half an inch thick, and cut with a round cutter
6. Line a baking tray with greaseproof paper, and place scones about an inch apart to allow to rise
7. Bake for 10 minutes, until golden brown

Try adding chives with the cheese, or raisins and 1oz of sugar instead of cheese for a sweet option

“Cheese is milk’s leap towards immortality”