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Chowder

• 1 knob of butter or tablespoon of oil

• 1 onion ( peeled and finely diced )

• 2 carrots ( peeled and finely diced )

• 2 sticks table celery ( washed, trimmed and finely diced )

• 1 red pepper ( deseeded and finely chopped )

• 1 leek ( washed and finely sliced )

• 800 g potatoes ( peeled and chopped into 2cm cubes )

• About 2 litres of vegetable stock ( I use vegan bouillon powder )

• 1 corn on the cob cooked and kernels separated

• About 5 tablespoons plain flour ( to be whisked with some cold water )

• Bunch of flat leaf parsley

• Salt and pepper

• Double cream ( or vegan alternative )

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• 400 g spinach • extra-virgin olive oil • ¼ teaspoon ground nutmeg • 1 onion • 2 cloves of garlic • 2 x 400 g tins of quality plum tomatoes • 1 bay leaf • ½ a bunch of fresh basil , (15g) • ½ a lemon

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• 125g/4½oz fresh fine breadcrumbs • ½ tsp cayenne pepper (optional) • salt and pepper, to taste • 4 boneless and skinless chicken breasts, cut into strips OR 2-3 fish fillets ( also skinned and boned

Chicken (or Quorn) Pie

For the filling • 4 chicken fillets trimmed and diced into chunks • 1 leek cut then placed in a bowl of cold water to rinse • 1 carrot topped and tailed and sliced thinly For the pastry • 250g plain f

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