Mother's Best Recipe

Catalan soup

2009-06-23T01:53:00.000-07:00

1 tablespoon vegetable oil
900g/2lb beef mince
2 carrots, chopped
2 onions, chopped
2 tomatoes, chopped
25g/1oz plain flour
1.2 litres/2pt hot vegetable stock

Heat the oil in a flameproof casserole dish over a medium heat. Sauté the beef until it is just
cooked, then remove and keep to one side. Sauté the carrots, onions and tomatoes in the same pan for a few minutes, stirring continuously to prevent sticking.
Blend in the flour using a wooden spoon, and cook for a few more minutes. Return the cooked mince to the casserole.
Cover the mixture with the hot stock, and simmer the soup gently for about 45 minutes. Serve hot.

Carrot & coriander soup

2009-06-23T01:51:00.000-07:00

175g/6oz onion, diced
50g/2oz butter
500g/1lb 2oz carrots, sliced
1 garlic clove, finely chopped
1.2 litres/2pt vegetable stock
2 teaspoons caster sugar
150ml/5fl oz whipping cream
2 tablespoons chopped fresh coriander leaves salt and freshly ground black pepper

In a heavy saucepan, gently sweat the onion in the butter until soft and translucent. Add the carrots to the pan, and cook, stirring from time to time, for a further 5 minutes.
Add the garlic and stock. Season with salt and pepper and the sugar. Bring to the boil, reduce the heat and simmer for 30 minutes.
Pour the contents of the pan into a blender or food processor, and blitz to a purée. Pour back into a clean pan, and add the cream and coriander. Taste and adjust the seasoning, then heat the soup through gently, stirring. Serve hot.

Boston bean soup

2009-06-23T01:48:00.000-07:00

850g/13⁄4lb canned cooked pinto beans, drained
2 tomatoes, chopped
1 celery stick, sliced
1 medium onion, chopped
1 bay leaf
450ml/3⁄4pt beef stock salt and freshly ground black pepper

Put the beans, tomatoes, celery, onion, bay leaf and stock in a medium saucepan. Cover the pan, and bring the mixture to the boil over a medium-high heat.
Reduce the heat and simmer for about 20 minutes until the vegetables are quite soft. Leave the soup to sit, uncovered, for a further 20 minutes. Remove the bay leaf.
Pureé half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve.

Borscht

2009-06-23T01:46:00.000-07:00

900g/2lb large raw beetroot
225g/8oz onion, diced
225g/8oz leeks, sliced
2 celery sticks, chopped
50g/2oz butter
600ml/1pt chicken stock
1 bay leaf
150ml/5fl oz soured cream salt and freshly ground black pepper

Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks.
In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes.
Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.

Bacon & split pea soup

2009-06-23T01:43:00.000-07:00

50g/2oz dried split peas
25g/1oz butter
1 garlic clove, finely chopped
1 onion, thinly sliced
175g/6oz long-grain rice
2 tablespoons tomato purée
1.2 litres/2pt vegetable stock
175g/6oz carrots, diced
2 tablespoons chopped fresh flat-leaf parsley
4 tablespoons single cream
100g/4oz streaky bacon rashers salt and ground black pepper

Cover the split peas with plenty of cold water, cover loosely and leave to soak for at least 12 hours.
Melt the butter in a heavy saucepan over a medium heat, add the garlic and onion, and cook for 2–3 minutes until soft but not coloured. Add the rice, drained soaked split peas and tomato purée, and cook for a further
2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring to the boil, then reduce the heat and simmer for 20–25 minutes until the rice and peas are tender. Remove from the heat and allow to cool.
Blend three-quarters of the soup in a blender or food processor to form a smooth purée. Pour into the remaining soup in the saucepan. Add the carrots and cook for a further 10–12 minutes until the carrots are tender.
Stir in the parsley and single cream. Keep warm.
Finely chop the bacon and put in a frying pan over a gentle heat. Sauté until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle over the soup, and season well with salt and pepper. Serve immediately.

Chilled avocado soup

2009-06-23T01:40:00.000-07:00

2 ripe avocados
600ml/1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1⁄2 teaspoon chilli powder salt
2 tablespoons sour cream, to serve

Peel and stone the avocado. Blend or process the flesh into a purée. Add the remaining ingredients, except the sour cream, and blend until smooth. Allow to chill for a few hours before serving.
To serve, add the sour cream, stir through and serve the soup chilled

Jerusalem artichoke soup

2009-06-23T01:37:00.000-07:00

1 onion, sliced
50g/2oz butter
700g/1 1⁄2lb Jerusalem artichokes, peeled and sliced
600ml/1pt milk salt and ground white pepper

In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent.
Add the artichokes to the onion. Cook, covered, for 10 minutes, stirring a few times.
Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do not boil or the milk may curdle.
Purée the soup using a blender or food processor. Taste and add more seasoning if needed. Reheat gently and serve.

Almond soup

2009-06-23T01:35:00.000-07:00

225g/8oz blanched almonds, minced
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream salt and freshly ground black pepper

Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.
Make a beurre manié by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.
Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper. Reheat gently and serve.

Beef Bourguignon

2009-06-22T02:06:00.000-07:00

3 lbs. sirloin steak, cut into 2" cubes onion, sliced
2 cups red wine
1 small bay leaf
4 sprigs parsley Pinch of thyme
2 tbsp. salad oil
½ tsp. salt
¼ tsp. pepper
1 clove garlic, crushed
3 tbsp. butter
1 tbsp. flour
1/8 cup water
½ cup consomme
2 cups button mushrooms

Brown meat, add wine, consomme and spices. Bring to boil, cover and simmer 2 hours. Mix flour and water, stir into liquid, bring to boil. Stir in mushrooms. Serve with egg noodles or rice.

Zucchini Lasagna

2009-06-21T09:22:00.000-07:00

1/2 lb ground beef
1/3 cup chopped onion
2 tbsp. cooking oil
1 small can tomato sauce
1 tsp pepper
1/2 tsp. basil
3 lbs zucchini, peeled and sliced
1 cup creamed cottage cheese
1 egg
2 tbsp. flour
1 1/2 cups mozzarella cheese

Fry onion and ground beef in oil
add tomatosauce and spices.
Combine creamed cottage in baking pan, sprinkle flour over it; add half cottage cheese mixture,
then add half of meat mixture over cottage cheese.
Then repeat layering of zucchini, flour, cottage cheese, meat mixture.
place cheese slices on top. Bake for about 1 hour at 200F, until zucchini is cooked. Let stands 10 minutes

Fried Chicken

2009-06-21T08:41:00.000-07:00

30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves

Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.