Yummy recipe for carrot and coriander soup

A flavoursome vegetarian soup with fresh and ground coriander. Serve with cheese and onion bread for a warming supper or lunch.

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4

Ingredients

• 1 tbsp vegetable oil
• 1 onion, sliced
• 450g/1lb carrots, sliced
• 1 tsp ground coriander
• 1.2 litresl/2 pints vegetable stock
• large bunch fresh coriander, roughly chopped
• salt and freshly ground black pepper

Preparation method

1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
2. Stir in the ground coriander and season well. Cook for 1 minute.
3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.
   
   Content From BBC

The blokiest/ laziest funnest steak recipe ever!!!!

Ok fellas and lazy ladies, If you like beer and you like steak then you will love this recipe!

Ok go out, buy yourself a four pack of beers or eight if you're feeling gready... You might as well actually, they are on offer!!!

Crack open a cold one. Then chop some onion and garlic and chuck it in a pirex dish.

Now chop up some carrot and some braising steak and chuck that in.  Now get two oxo cubes and whack them in.

Now for the fun bit. Take one of your cans and poor the beer over the ingredients.   Seriously thats how it's done!!!

Give it all a stir and whack it in the oven at 140 degrees for 4 hours


This leaves you plenty of well earned drinking time!!!!

Maybe then you can boil some potatoes and some peas if you can be arsed

Put it all together on a plate and claim your browny points- All Time!!!

If you're feeling like showing off even more. Buy some ready made paistry (lets face it you're way too drunk by now to make your own)

Roll it out, lay it over the top of the caserol and stick it back in the oven untill it's golden brown.

Bobs your uncle, Fannies your aunt and you've got a well nice steak and ale pie

Ha ha....Cooking the easy way and a good night in!!!

Awesomly Easy Blueberry Muffins

I pinched this recipe off BBC's Saturday Kitchen and made them on sunday.

They really are awesome muffins!!!  Oh yeah and they're really easy too!!!

Tip:  To make your muffins extra yummy.  Leave the mixture to rest for as long as you can bear before baking

Ingredients
•110g/4oz plain flour
•110g/4oz butter
•65g/2½oz caster sugar
•2 free-range eggs
•1½ tsp baking powder
•125g/4½oz blueberries, or equivalent in frozen blueberries
•pinch nutmeg
•double cream, to serve

Preparation method
1.Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight.

2.  Chop up the blueberry's into halves or quaters and add to the mix.  Place a spoonful of muffin mixture into each muffin case, filling each to just over half way.

3.Bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top.

Serve with cream.....Enjoy People!!!

Delia's scones- The fastest cake in the world!!!!

I really fancied scones last weekend, and figured 'yeah I've never actually made them before now?!'

So I thought i'd have a go.....They were awesome! and the perfect snack to go with a cup of tea!

Serve with cream and jam.....Well of course!

Top tip....Buy double cream and to save on whipping just shake the pot....Easy!

Here it is then....Thanks Delia!

1. To make about 10 scones, begin by sifting 8 oz (225 g) of self-raising flour and a pinch of salt into a large mixing bowl. Add 3 oz (75 g) of butter, cut into small lumps. This must be at room temperature – if it is too cold, it will be difficult to rub in. Lightly rub the butter into the flour until the mixture looks like breadcrumbs.

2. Add 1½ oz (40 g) of golden caster sugar and mix in.

3. In a jug, beat one large egg together with 2 tablespoons of buttermilk and start to add it to the rubbed-in mixture.





4. Mix in with a palette knife.

5. When it begins to come together, finish off with your hands – it should be soft but not sticky (if the dough seems too dry, add a little more buttermilk, a teaspoon at a time).

6. The dough should come together and leave the sides of the bowl clean.

7. Shape the dough into a round with your hands and place it on a lightly floured surface. Flour the rolling pin and lightly roll out the dough.

8. Take great care not to roll the dough any thinner than 1 inch (2.5 cm) – this is the secret of well-risen scones. Measure it if you're not sure!


9. Use a 2 inch (5 cm) round cutter to cut out the scones – place the cutter on the dough and give it a sharp tap – don't twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these together to roll out again until you can cut out the last scone.

10. Place the scones on a lightly greased baking tray that has been dusted with flour. Brush them lightly with a little more buttermilk then dust with flour. Bake in a hot oven – gas mark 7, 425°C (220°C) – for 10-12 minutes, or until they are well risen and golden brown, then remove them to a wire rack to cool.

11. Scones should have a light, open texture and are best eaten very slightly warm. Don't forget that they do not keep very well so, in the unlikely event of there being any left, pop them in the freezer.

The fastest cake in the world!!!!!!!