The Recipes - How to make a Vegetarian Shepherds Pie

This recipe took a lot of tries to get it just right. I made quite a few samples on this. Quorn did not work with it, it had to be more of a mince. I started with Vegemince. Then I had to decide the amount of carrot which gives the recipe the sweetness. I needed a good onion gravy and found the Bisto one in the glass jar had a great taste. Then I had to find a good vegetarian Worcester sauce  Then at last I had it. I tried it out on mum and her friend when they came back from their holiday in Torquay and they loved it, and so did my friend Gail who nearly always insists on having this whenever she comes to see us. Even my daughter Lia ate the lot too, the first time she tried it. You can have this with beetroot, pickles, and red cabbage, or beans even.  Recently I made it with the red onion gravy in a jar which gave it a different taste, but just as good!! It's real comfort food and there is NEVER any leftovers.... 

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The Recipes - How to make a Celeriac Soup (Vegan friendly)

What is celeriac? For those of you who don't know, it is the large root bulb of the celery plant. This is why this soup tastes like a sort of much creamier and thicker celery soup. It's a very good winter soup because it's especially thick and warming. It has a look of semolina when its out. The root can be hard to peel, it's best to cut it in half but maybe peel it with a potato peeler first. Then cut chunks off it. Don't make the chunks too large because you want them to cook through. If you smell it it does have a slight celery smell, though it does look like an old skull or something from Doctor Who, with the tendril bits coming off it. Try it out, I am sure that you will like it, and it's the crusty rolls yet again to serve....

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The Recipes - How to make an easy Chinese Soup (Vegan friendly)

When i tried this Chinese soup, for the first couple of mouthfuls i wasn't sure, a few more and i was hooked! It's an acquired taste if you haven't had much experience of Chinese food. I always do this in a big pan and use all the red pepper etc so that there is no waste. Always shake up your Soy sauce before you use it as it settles. Always again use the freshest beansprouts spring onion etc as possible as this soup can last a few days. We have used it from the fridge up to four days. Always cool down your soup and then get it in the fridge before 90 minutes have passed for good hygiene rules, and store it in good quality sealable containers. My daughter loves to drink the juice last, and everyone that has tried it loves it by the end of the bowl. Though it could be because of the salt content in the Soy sauce. (joking). It's lazy cooking as well because it lasts a few days, and it was even good on day four! Don't leave it longer than that though....The Chinese leaf is usually obtained from Morrisons, I can never find it in the other supermarkets  Oh well, crusty roll time again.

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The Recipes - How to make Minestrone Soup (Vegan friendly)

Minestrone soup should always contain some sort of pasta. Here we used spaghetti cut into short strands. Then you can add anything that is left in the fridge. Courgettes whatever, just an even mix of vegetables. Then use parsley as the herb here. Always use the garlic, onion, potato and tomatoes as the base for the  minestrone though. Crusty rolls at the ready!

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The Recipes - How to make Garlic Mushrooms with or without Mozzarella.

Who doesn't like garlic mushrooms? If you haven't made this yet its quite easy and tasty. Make sure that the garlic cloves are a good size in here. This is as good with or without the Mozzarella. Use the closed cup or button mushrooms, and same again, only fresh and white ones. Use the curly parsley in here too, not the flat leaf, as the curly parsley has a far superior taste! I like this with the Lurpak or Kerrygold, but again use your favourite butter. We usually have this with maybe a fresh salad, and garlic bread can be good here too, to mop up the juices,,,,

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The Recipes - How to make a Creamy Mushroom Soup

This recipe again started out in a book. I doubled up the mushroom quantity, reduced slightly the stock quantity using Oxo vegetable stock, and added some cornflour. This is my daughter's favourite soup so we have to have it at least once a week! It also makes a good Christmas meal soup. Always make sure the celery stick goes limp before you take it out though, and always use the freshest ,white mushrooms. Button or closed cup will do. Semi skimmed is the best milk for this so that it is not too rich. Out come the crusty rolls....

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The Recipes - How to make spicy carrot soup, with cumin and coriander.

This recipe again started out as a basic one in a book. By using more stock, and using the Oxo vegetable stock, taking away the milk, and using Chantenay carrots, this soup took on a really nice taste. You can use any carrots, but always make sure they are fresh, crisp and bright orange for this recipe. Carrots also are one of the cheapest vegetables that you can buy, so this soup is an all rounder for budget cooking and taste! Crusty roll anyone?

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