Homemade Yorkshire Puddings

img_1604As I was ill over Christmas and lost my appetite, I have been making up  for the Christmas dinner I didn’t get to thouroughly enjoy by cooking a decedent roast every Sunday 😋. And of course no roast is complete without homemade Yorkshire puddings!

These yorkshires are so tasty and simple to make, you’ll be asking Aunt Bessie who???

Ingredients:

100g Plain flour

1 large egg

100ml semi-skimmed milk

1/2 teaspoon salt

A pinch of black pepper

Method:

1. Preheat the oven to gas Mark 9/240c

2.Put 1 teaspoon of vegetable oil into 9 holders of a cup cake tray and put the tray into the oven to heat the oil whilst you make the batter. The secret is to get the oil extra hot!

3. In a jug, measure out the milk and then whisk the egg into it. Add the salt and pepper then gradually stir in the flour until it forms a smooth batter. Be careful not to knock the jug- you need as many air bubbles in the batter as possible.

4. Carefully take the tray out of the oven and pour the batter evenly into the sectors containing oil. The batter does not need to fill the top of the holders, just fill them halfway.

5. Put the yorkshires into the oven and leave to cook for 30 minutes until they have risen and are a deep golden brown.

Top Tip: I know it will seem tempting but do not, I repeat DO NOT, open the oven to check them as they might deflate and turn into pancakes!

They should be well risen and crispy and will go deliciously with hot gravy!
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Winter-Warming Carrot & Coriander Soup

img_1591What should you do with all of those sorry looking vegetables that were leftover from Christmas? Turn them into soup of course!

Carrot and coriander soup is a particular favourite of mine. Not only is it delicious and comforting; it is super-easy to make too!

Ingredients:

3 large carrots, washed and chopped

1 chopped onion

1 teaspoon of dried coriander

A sprig of fresh coriander, chopped

1/2 a packet of chicken cuppa soup

A pinch of black pepper

A dollop of Creme  Fraiche (optional)

Method:

1. Heat some vegetable oil in a pot and add the onions and carrots until they soften. Season with the pepper and dried coriander.

2. Pour  water over the carrots until they are submerged and leave for 15-20minutes to boil until the carrots go soft. Add the fresh corriander and stir in.

3. Take the pot off the heat for a minute and blitz the soup until it is completely smooth.

4. Put the soup back on the heat and stir in the cuppa soup mixture. The soup will thicken up so you may need to add a little more water and then some salt to taste.

5. Serve with a dollop of cold, creamy creme fraiche and some crusty bread, then enjoy!