Vodka Limoncello (Ricardo Cuisine)

Limoncello

http://www.ricardocuisine.com/recipes/1024-lemon-vodka-limoncello-

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Cinnamon-Rhubarb Muffins – Fine Cooking

Garden Rhubarb

 

http://www.finecooking.com/recipes/cinnamon-rhubarb-muffins.aspx

Rhubarb’s growing in the garden and it’s perfect for  picking. I stumbled upon this recipe from the

Fine Cooking website and tested it out today. Results were delicious – great combination of cinnamon and rhubarb.

Cinnamon Rhubarb Muffins

Cream of Asparagus Soup

 

 
Asparagus
 
 

Cream of Asparagus Soup                                                                                                                

2 bunches of roasted asparagus, 1/2 cup diced Westphalia ham, 2 cooked potatoes  –  saute in a stock pot with 1 diced onion and 2 cloves of garlic. Add chicken stock ( about 4 cups), 1 tablespoon Boursin cracked pepper cream cheese, salt to taste. Simmer for a 1/2 hour. Puree the soup with a hand blender and add 1/4 cup 35% cream. Garnish with fresh basil and serve with crackers.

© 2014 Ann Ivy Male

 

Cabbage and Carrot Soup

 
 

Cabbage Soup

Cabbage and Carrot Soup

6 cups chicken or vegetable stock

1/2 onion diced

1 clove of garlic diced

1/2 head of cabbage shredded into thin strips

2 ripe tomatoes chopped

2 tablespoons of tomato paste

2 carrots diced

2 celery stocks diced

salt and pepper (to taste)

1 thick slice of smoked ham for flavour

Chopped parsley for garnish

In a large stock pot, sauté onions, garlic and shredded cabbage until translucent. Add tomatoes, tomato paste, celery, carrots, salt, pepper, smoked ham and stock. Simmer for an hour. Sprinkle parsley before serving. Serve with a warm baguette and creamy butter.

© 2014 Ann Ivy Male

Savory Lentil Soup

 
Lentils and Edward Lear
 
Savory Lentil Soup
5 cups stock ( chicken or vegetable)
1/2 a sweet onion diced
2 cloves of garlic diced
1 celery stock diced
1 carrot diced
1 sweet potato diced
2 spring onions chopped
1 1/2 cup mixed dried lentils
1 can of garbanzo beans ( rinsed)
1 tablespoon of tomato paste
1 tsp. ground cumin
1 tsp. red wine vinegar
chopped parsley ( to taste)
 
Place all the ingredients  in a stock pot and simmer of one hour.
Serve with toasted rustic bread, rubbed with fresh grape tomatoes and garlic.
 
A soup to enjoy on a cold winter’s day while reading or writing poetry.
 
© 2014 Ann Ivy Male