So, boyfriend has cruelly suggested that I cook more! Outrageous, apparently never is not enough. And so I turned to the camembert in the fridge (the third of the festive season) for answers. Well, for tea.
This is a soup recipe, if you’re wanting something quick, healthy, and vegetarian. Or you have a lot of carrots to use up because boyfriend bought another bag even though there was already one in the fridge…
- One onion
- Six Carrots (diced)
- Ginger (I used about 2g of frozen stuff, puree would have worked so much better)
- 500ml Vegetable Stock
- Cheese 🙂
Pretty easy soup! Fry the onion in some oil until brown. Add the carrots, stock, and ginger and simmer for 20mins ish. Then remove from the heat, blitz in a blender, and return to the heat to warm back up.
I ate some delicious ricotta fritters at The New Inn in Settle and had been thinking about making my own ever since. I found a recipe online and augmented it to suit me.
- 250g Ricotta
- 4tbsp flour
- 1 egg
- 30g cheddar cheese
- 4 Spring Onions
- Peas (a handful ish)
- Rind of 1 lemon
- Sprinkle of nutmeg
- Mix all the ingredients.
- I fried the fritters in coconut oil by melting the oil in a frying pan and spooning a dollop onto the pan and squishing it down slightly to flatten it. I was able to fry 3 at a time and I made 6 in total with the mixture.
My fritters were really nice and had a subtle flavour of lemon and spring onion. Other people may like a stronger flavour to there food and want to add spices or stronger tasting vegetables.
- 2 tbsp Flour
- Dollop of Margarine
- 200ml milk
- Cheese (grated and lots)
- Boil the veg and fry the onion until they are cooked.
- Take a saucepan and melt the marge, then add the flour mixing them together until smooth. Slowly add the milk and keep mixing to get it as smooth as possible. Add the cheese.
- Put the veg in an oven proof dish and pour over the cheese sauce. Grate some more cheese for on top and put under the grill until the cheese has browned.