Pumpkin soup

This is an ideal soup for Halloween. If you are planning to carve your pumpkin, this site has some good tips: http://www.pumpkincarving101.com/pumpkin_carving_basic.html Pumpkin soup ingredients: 2 pounds ( 900g ) of pumpkin flesh, cut into cubes 1 large onion, chopped 1 large potato, peeled and cubed 1-2 cloves of garlic, crushed 1 flat teaspoon of curry powder, mild or medium strength 1 bay leaf salt and freshly ground pepper 3-4 cups chicken or vegetable stock 1 tablespoon sunflower oil The procedure: Boil the pumpkin cubes and the bay leaf in some water until nearly tender Genly fry chopped onion in the oil until transparent, then add the crushed garlic Mix in the curry spice and stir, then pour the cooked pumpkin into the mixture and add potato cubes, stock and salt and pepper, simmer until cooked Blend to a creamy consistency and serve with crusty rolls.

Chocolate Cake with Buttercream

Now this is a delicious chocolate cake recipe. What makes this good is the real proper dark chocolate. Use good quality organic chocolate. It does not have to be organic, but for some reason this always seems to be the best to buy. What you need for the Chocolate cake mixture: 150g/6oz butter 150g/6 oz caster sugar, plus another 50g/2oz for meringue 7 eggs, separated (use free range if possible) 175g/7 oz Fairtrade dark chocolate, melted 125g/5 oz self-raising flour, sifted What you need for the Buttercream: 100g/4 oz butter, softened 175g/7 oz icing sugar, sifted 1 tablespoon of Fairtrade ground coffee, or 1.5 teaspoons of Fairtrade instant coffee The procdeure for the chocolate cake: Preheat oven to 190°C / 375°F/ Gas Mark 5. Grease and line the base of a deep 23cm/9 inch round cake tin. Cream butter and sugar until light and fluffy, then beat in egg yolks one at a time, and then stir in the melted dark chocolate. Whisk egg whites until stiff, then fold in sugar to make meringue. Alternately fold in flour and meringue to the chocolate mix. Transfer mix to tin and bake for 45-55 minutes, or until the cake is firm to touch and a skewer can be withdrawn cleanly. Leave to cool in the tin, then transfer to a cooling rack until cold. Split cake in half and fill with the coffee buttercream. The procedure for the buttercream: Infuse the ground coffee in a tablespoon of boiled water, then strain; or dissolve the instant coffee in half a teaspoon of boiling water. Beat the butter until light and fluffy. Add the icing sugar to the mix a little at the time, beating well in between. Gradually beat in the coffee.

Spicy Thai Chicken Soup

If you want to add a touch of the orient to your chicken soup, here's a nice Thai style recipe What you need: 0.5 litre (16 fluid ounces) chicken broth 4-5 kaffir lime leaves, shredded piece bruised lemon grass 4 tablespoons fish sauce 2 tablespoons lime juice 2 chicken breasts cut into bite sized pieces 150ml coconut milk small red Thai chile peppers, slightly crushed (to taste) coriander leaves to garnish. The procedure: Heat the stock, add the lime leaves, lemon grass, fish sauce, and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk. Add peppers and coriander to taste. Bring back to the boil, lower the heat to keep it simmering and cook for about 30 minutes (until the chicken is cooked through).

Our favourite chicken soup

This is our favourte chicken soup recipe. It is great for those cold winter evenings, and far tastier than the tins from the supermarket. It is also great for when you have a cold or flu and need a boost. What you need (ingredients): 1 onion cut in quarters 3 garlic cloves 2cm of ginger root shredded 2 teaspoons salt 0.5kg new potatoes 4 large carrots cut in one inch slices 2 stalks celery cut in one inch slices 1 can baby corn Procedure: 1. Combine chicken, onion, garlic, ginger, and salt in a large stock pot, cover with water and bring to a boil. 2. Simmer for 30 minutes to 1 hour skimming off oil and fat as needed. 3. Test chicken with a fork to determine when it is tender aad fully cooked. 3. Remove the chicken and shred it, removing bones, fat, skin, and gristle. 4. Strain chicken broth. 5. Add vegetables and chicken to chicken broth and bring to a boil, reduce heat and simmer for 30 minutes or until potatoes are done. Serve hot.