Cauliflower and blue cheese soup
This is another soup inspired by Rosemary Conley in her Slim to WIn book. I am not a cauliflower lover but I do love blue cheese. The cheese flavour is subtle and the soup is outstanding even if it doesn't win any beauty contests
1 large cauliflower roughly chopped
2 onions chopped
1 clove garlic crushed
600ml stock - pale stock such as chicken or vegetable - beef or lamb would be too overpowering
1/2 teaspoon smooth mustard - English or Dijon
300ml milk
115g blue cheese
Put cauliflower, onions, garlic and stock in a pan.
Bring to boil and cook for 15 or so minutes until vegetables are soft.
Take off heat and allow to cool a little.
Add chopped blue cheese and milk
Hand blend to desired consistency
1 large cauliflower roughly chopped
2 onions chopped
1 clove garlic crushed
600ml stock - pale stock such as chicken or vegetable - beef or lamb would be too overpowering
1/2 teaspoon smooth mustard - English or Dijon
300ml milk
115g blue cheese
Put cauliflower, onions, garlic and stock in a pan.
Bring to boil and cook for 15 or so minutes until vegetables are soft.
Take off heat and allow to cool a little.
Add chopped blue cheese and milk
Hand blend to desired consistency
Chicory and cheese salad
This is a nice end of summer start of autumn light lunch or side salad for a more substantial meal. As ever it serves 4.
2 - 4 chicory depending on size or on crunchy iceberg type lettuce or 4 fennel bulbs
edible flowers (optional)
30g cheese chopped - goats or cheshire or wensleydale
75ml of white wine or cider vinegar
25ml lemon juice
2 teaspoons honey or 2 1/2 caster sugar
1/2 - 3/4 teaspoon french mustard
5 cm sprig fresh oregano or thyme
1 garlic clove crushed or finely grated
1/4 teaspoon salt
black pepper to taste
Mix vinegar, lemon juice, honey, mustard, herbs and garlic in a plastic container.
Put lid on and shake
Wash and chop salad leaves and place in bowls
Take flower petals off flowers and sprinkle over salad
Sprinkle cheese over and drizzle dressing over.
Serve with crusty bread
2 - 4 chicory depending on size or on crunchy iceberg type lettuce or 4 fennel bulbs
edible flowers (optional)
30g cheese chopped - goats or cheshire or wensleydale
75ml of white wine or cider vinegar
25ml lemon juice
2 teaspoons honey or 2 1/2 caster sugar
1/2 - 3/4 teaspoon french mustard
5 cm sprig fresh oregano or thyme
1 garlic clove crushed or finely grated
1/4 teaspoon salt
black pepper to taste
Mix vinegar, lemon juice, honey, mustard, herbs and garlic in a plastic container.
Put lid on and shake
Wash and chop salad leaves and place in bowls
Take flower petals off flowers and sprinkle over salad
Sprinkle cheese over and drizzle dressing over.
Serve with crusty bread
