Fête

PARSNIP AND CAULIFLOWER SOUP / PARMESAN WAFERS / CRISPY SAGE

SOUP INGREDIENTS

500G PARSNIP, PEELED ANDROUGHLY CHOPPED1/2 HEAD OF CAULIFLOWER FLORETROUGHLY CHOPPED1 BROWN ONION, CUT INTO WEDGE2 GARLIC CLOVES,2 TABLESPOONS FRESH THYME LEAV3 TABLESPOONS OLIVE OILSEA SALT AND FRESHLY CRACKEDBLACK PEPPER, TO TASTE2 LITRES VEGETABLE STOCK,PREFERABLY HOME MADE1 CUP MILK OR POURING CREAM

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Fête

Fête1 min lettiRegional & Ethnic
Chia Oat Bircher Muesli /
Make this the night before then all of the hard work is done beforehand and you can just enjoy a delicious bowl of Bircher with some added fruit, nuts and honey – whatever takes your fancy. INGREDIENTS 200G ROLLED OATS2 TABLESPOONS CHIA SEEDS2 CUPS N
Fête1 min lettiCookbooks, Food, & Wine
Pea And Cauliflower Soup / Pesto And Cheese Toasties
SOUP INGREDIENTS 3 TABLESPOON BUTTER3 TABLESPOONS BUTTER, EXTRA1 MEDIUM BROWN ONION, FINELY DICED2 GARLIC CLOVES, MINCED750ML HOME-MADE OR QUALITYSTORE-BOUGHT CHICKEN STOCK750G FROZEN PEAS250G FROZEN CAULIFLOWERSALT AND FRESHLY CRACKEDBLACK PEPPER, T
Fête1 min lettiCookbooks, Food, & Wine
Panna Cotta With Toasted Coconut /
INGREDIENTS 400ML COCONUT MILK200ML POURING CREAM1/2 CUP CASTER SUGAR1/2 VANILLA POD10G SACHET POWDERED GELATIN TO SERVE 1/2 CUP COCONUT FLAKES METHOD Place the coconut milk, cream and caster sugar in a medium saucepan. Split the vanilla pod lengthwa