|Droopy carrot soup|
Carrot soupI used 6 medium carrots, 2 small onions, a generous knob of butter, a chicken stock cube and about 1 and a quarter pints of water. I cooked the onions in the butter on a medium heat until sweet and translucent, then added the carrots, stirred them round a bit and let them sweat over a low heat with the lid on for about 15 minutes. Then I poured in the water, added the stock cube and brought it to the boil, before putting the lid back on and simmering for a good half an hour and blending well.
Roasted apple wedges
The last 6 of my recent harvest have been sitting in a bowl, ignored, for about 2 weeks. They were a mixture of sizes and type, but I peeled, cored and cut them into wedges and put them in a roasting tin. I added 75g sugar, a teaspoon of cinnamon, a few grinds of nutmeg, a pinch of salt, a teaspoon of orange juice and a knob of butter and gave everything a good stir before putting it into a medium-hot oven (about 180/gas 6). My kitchen soon filled with the most amazing smell, which prompted me to open the oven and give everything another good stir. After about half an hour I had a mixture of slightly squishy and just-cooked wedges which taste like American apple pie. I am looking forward to eating them with some cold cream.
|Looks like chips, tastes like toffee apple|