Lady Aga

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Posts Tagged ‘vegetarian’

The Lady Aga’s Autumn recipe for Broccoli and Castello Blue Soup

September 20th 2011 Posted at Recipes
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Broccoli and Castello Blue soup
Quick, easy, healthy and delic!

 

The Lady Aga’s Broccoli and Castello Blue Soup

I made this as my local Waitrose had Packs of broccoli for 19 pence each!  Bargain! I do tend to cook what is reduced, this is OK as long as you cook it or freeze it straight away!

TAKES 15 MINUTES

SERVES 4 TO SIX

APPROXIMATE COST £2.00  TO  £4.00 depending on cost and choice of ingredients.

INGREDIENTS

500 grms broccoli trim and separate florets.

2 large potatoes peeled and cut into small pieces.

1 onion peeled and roughly chopped.

100 grms of blue cheese (I don’t use stilton as it can be too strong)

150 mls of chicken stock or vegetable stock, cubes are easy!

Salt ground black pepper (salt according to how strong the cheese is taste first)

150 mls of milk

Little dollop of Philadelphia to serve (optional)

HOW WE MAKE THIS GEM

Boil the onions and potatoes and thick part of the broccoli stalks in just enough water/stock to cover.

Boil for 10 minutes then add the broccoli florets, don’t add anymore water cover pan with lid and the broccoli will steam.

Steam for about 5 minutes add cheese pepper.

Remove from heat and blend with a hand held blender till smooth.

Add milk and salt according to taste and preferred  consistency.

T0 serve add a dollop of Philadelphia and chunk of crusty bread to dip in!

For a little twist

Add a dash of balsamic vinegar

Cream instead of Philadelphia to serve.

ENJOY 

 

 

 

 

 

 

 

 

 

 

 

 

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LADY AGA’S “Garlic and rosemary potatoes” recipe

June 7th 2011 Posted at Recipes
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FROM THE “AGA BARBY OUTDOOR DINING RECIPE COLLECTION”

 

Great, simple and an easy dish, looks good and tastes great! I always make this dish when I have friends round in the summer.

In the winter months I often make them as an alternative to roast potatoes, serving them with a shoulder of lamb  big Sunday lunch!

I am very fortunate to have an endless supply of Rosemary in my garden! I recommend if  you don’t have a Rosemary plant and you enjoy the herb buy one! its looks pretty in little flower decorations for the table!

 

Preparation time 10 mins

Cooking time 25 – 30 mins

INGREDIENTS

As many as you require small  sized  potatoes wash and cut into quarters (can use whole baby new potatoes)

4 long big sprigs of Rosemary.

Several  cloves of garlic unpeeled and one whole bulb (optional)

Seasoning

Paprika

Olive oil

HOW TO IMPRESS

Wash and quarter potatoes and place on oiled baking tray, scatter unpeeled  garlic cloves, rosemary,  sprinkle with paprika, salt and black pepper. If you do go for the whole bulb place in the middle of the tray and drizzle with olive oil! when cooked it is like potato and just squeezes out of the skin.

Coat the potatoes with olive not to much or they will go mushy! Place in top hot  AGA oven for 10 to 15 mins make sure the potatoes are not sticking. Return to the  bottom AGA oven and roast till crispy round the edges and soft inside.

Tip don’t let them stick to the tray, keep an eye on them for the first few minutes.

Garnish with more fresh Rosemary and serve as a side dish or delicious on its own! YUM YUM!!

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LADY AGA’S “Chilli and ginger fiery dressing” recipe

June 7th 2011 Posted at Recipes
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AGA BARBY SUMMER OUTDOOR DINING COLLECTION

I first concocted this little dish a few years ago when I developed a love and an addiction for chillies and fresh ginger! Its quite strange and would appear to be definitely a girly dish.

I have progressed from a ramekin to a medium sized terracotta dish even then it never seems to be enough! It really does add a great kick to a meaty dish! Go for it!

Preparation time 10 mins

Cost from 60 pence to £1.50

INGREDIENTS

2 red chillies

2″ thick piece of fresh ginger

1/2 quantity of olive oi and balsamic vinegar (enough to cover and adjust to your taste)

Flat parsley, basil or  mint, whatever you have in the garden or on the kitchen windowsill thats edible  for garnish.

EASY PEASY PREPARATION

Finely chop the chillies seeds and all.

Finely chop fresh ginger (no need to peel)

Pour over balsamic and olive oil.

Done!

Serve along side anything! it will give and dish a great kick!

 

 

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LADY AGA’S TZATZIKI RECIPE

June 7th 2011 Posted at Recipes
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AGA BARBY SUMMER OUTDOOR DINING COLLECTION

This little dish is a little gem and just perfect  served as an accompaniment to all the tasty dishes I prepare on the AGA  for a outdoor summer afternoon! Although mine usually last the entire weekend!

I always use the AGA to cook on as I find it easier, with some dishes  finished off on the barby to brown and griddle not wishing to deprive the men!

 

Preparation time 15 to 20mins

Cost approximately £2.50

For a reduced fat healthier version use light Greek yogurt and limit or no olive oil.

TZATZIKI  INGREDIENTS

1 whole fresh garlic bulb or to your own taste (dry bulb if unavailable)

1 whole cucumber peeled cored and grated.

500 mgms  of creamy Greek yogurt.

Salt to taste.

10 mls olive oil

Flat leaf parsley for decoration

 

HOW TO PREPARE

Peel the cucumber cut length ways and remove  the core.

Cut cucumber  in half and grate both halves (easier to grate in 2 pieces)j

Wrap in muslin and squeeze any  excess water out of the grated cucumber (optional)

Finely chop whole garlic bulb.

Mix all ingredients together.

Drizzle with a little olive oil.

Add the parsley garnish and serve with crusty bread  or as an accompaniment to the big summer AGA barby.

 

Best made a few hours before so the flavour of the garlic can permeate.

The fresh garlic has a much softer smell and taste unlike the garlic bulbs we are used to, so definitely worth the effort of sourcing it and it will keeps quite a while.

The tatziki will keep in the fridge sealed  up to 2 days. But I really don’t think you will have any left!

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