Add the butternut squash, apple, broth and water. Bring to
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
nd olive oil in a soup pot over moderate heat.
Combine the celeriac, apple, shallots, vinegars, sugar, spices, and salt in large saucepan and stir over high heat, without boiling, until the sugar dissolves. Bring to a boil, then reduce the heat and simmer, uncovered, stirring occasionally, for about 30 mins or until the vegetables are tender. Add the zucchini and simmer, uncovered, stirring occasionally, for about 10 mins or until the zucchini is tender and the relish is thick.
Spoon the hot relish into hot sterilized jars and seal immediately. Label and date the jars when cold.
arnish, finely dice 1 tbsp apple and sprinkle with lemon juice
To Make The Apple Filling: In a large skillet
Prepare the celeric and par boil it for 5 minutes.
In a baking dish mix together the onion, apple. oregano and celeric.
Sprinkle with paprika.
Cover with foil.
Place in 375 preheated oven for 30 miutes.
Season with salt & pepper.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Heat butter and oil in a large, heavy-bottomed saucepan over medium heat. Cook leek, garlic, parsnips and celery for 20 mins, or until starting to caramelize.
Add ginger, bay leaf, apple, 1/2 tbsp coriander and 1/2 tbsp cumin seeds (if using) and 4 cups water. Cover and bring to a boil. Simmer for 30 mins, or until vegetables are soft.
Add cream and puree until smooth. Reheat until bubbling. Serve topped with a dollop of yogurt and remaining coriander and cumin seeds (if using).
Heat a large soup pan on medium heat. Add
heir shape to hold the soup.) If a small hole forms
owl mix 3/4 cup apple butter, apple juice, butter and egg
hopped apple, vegetable broth, apple cider, cabbage, cider vinegar, and sugar. Bring soup
terlized jars 1/3 of apple slices
Pour on enough
egin to brown; add the apple, carrot, basil, and thyme; reduce
ver medium-low heat. Add apple and onion. Cook 12 to
OT OVERBEAT). Add eggs and apple juice concentrate; mix well.
Preheat oven to 425\u00b0.
Measure out flour, baking powder, salt, cinnamon and sugar.
Put into sifter.
Sift these together into a bowl.
Measure out milk and oil. Add these to the flour mixture. Break egg into small bowl.
Peel and chop apple.
Add egg and apple to other ingredients.
Grease muffin tins; fill tins 2/3 full of batter.
Bake for 15 minutes.