| Little Tikes News - Lesley Waters Little Tikes Recipes | |
Sweet Carrot Soup (Serves 4) |
1 tablespoon olive oil
1 small onion, chopped
2 teaspoons ground coriander
675g (11/2lb) carrots, peeled & sliced
1.2 litres (2 pints) vegetable stock
2 tablespoons fresh parsley, roughly chopped
salt & freshly ground black pepper
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- In a large saucepan, heat the oil, add the onion and fry for 5 minutes
or until slightly softened. Add the ground coriander and carrots and
cook for a further 2 minutes.
- Add the vegetable stock and season. Bring to the boil and simmer
for 20-25 minutes or until the carrots are soft and cooked.
- Place the soup in a blender and whizz until smooth. adding some
water if the soup is too thick.
- To serve, pour the soup into four shallow soup dishes. Scatter over
the parsley and serve at once.
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Rustic Rolls (Serves 8, warm straight from the oven.) |
225g (8oz) plain flour
1 tablespoon baking powder
1/2 teaspoon salt
115g (4oz) Denhay cheddar, grated
4 spring onions, finely chopped
150mls (1/4 pint) milk
3 tablespoons greek yoghurt
freshly ground black pepper |
- Gas Mark 7/220C/425F.
- In a large bowl, sift together the flour, baking powder and salt and
season with black pepper. Add the cheese and spring onion and stir
to combine.
- In a jug, combine the milk and yoghurt. Make a well in the centre
of the bowl and pour in the milk and yoghurt. Mix until everything just
comes together to form a soft dough.
- Transfer to a lightly floured surface and with your hands, gently push
out to a rough round approx. 4cm (1 _ inches) thick. Cutting randomly
with a knife roughly cut up into 8 pieces.
- Place the dough pieces on a baking tray and bake for 12-15 minutes
until golden. Serve at once.
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Pasta & Red Tommy Sauce (Serves 3-4) |
For the pasta
225g strong white flour
2 large eggs
11/2 tablespoons olive oil
For the sauce
3 tablespoons sun dried tomato paste
2 cloves garlic, crushed
550g carton of tomato passata
grated cheddar cheese and chopped ham to serve |
- Sift the flour onto a clear work surface and using your fist make a large well in the centre. Crack the eggs into the well, then add the oil. Using the fingers of one hand mix the eggs with the oil, then slowly work in the flour until you have a firm but
kneadable dough.
- Knead the dough for 5-8 minutes until smooth, bouncy and elastic. Place the dough in a clean bowl, cover and leave to relax for 45 minutes.
- Cut the dough into three pieces and roll out using a rolling pin with a little flour (or use a pasta machine) until very thin. Hang the dough strips over a laundry rack while you repeat the process with remaining pieces of dough. Take each pasta strip and dust with flour. From the long side, roll each strip up like a swiss roll and cut across all the way to cut into tagliatelle ribbons of pasta (or simply use your pasta machine).
- Dry the noodles again over the laundry rack for 30/40 minutes before cooking.
Heat a large saucepan of water until boiling for the pasta.
- Meanwhile heat a medium sized pan and gently fry the sun dried tomato paste and garlic for 1 minute. Add the tomato passata, bring to the boil and simmer for 5-6 minutes.
- Meanwhile, place the pasta in the boiling water and cook for approx 3-4 minutes until cooked. Drain and toss in a little olive oil then pile onto warm plates and top with the hot tommy sauce. Sprinkle generously with the cheese and ham and serve at once.
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Brownies (Serves 9) |
115g unsalted butter
170g caster sugar
2 large eggs, beaten
70g plain flour
40g cocoa powder
1 teaspoon baking powder
3 tablespoons of milk
For the chocolate topping
110g cream cheese
110g milk chocolate, melted
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- Preheat the oven to 180 C / 350 F / gas mark 4.
- Lightly grease an 18cm / 7 inch square cake tin with butter and line
the base with greaseproof paper.
- Using an electric whisk, cream together the butter and sugar until
pale and fluffy. Gradually beat in the eggs.
- Sift in the flour, cocoa powder and baking powder and gently fold in
along with the milk. Spoon into the prepared tin and level out the top.
Bake in the oven for approx 30 minutes. Allow to cool in the tin for
10 minutes, then transfer to a wire rack to cool.
- Make the topping by mixing the cooled melted chocolate with the
cream cheese. Spread over the cooled cake then cut into squares
to serve.
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Fruit Smoothie (Serves 2) |
1 large ripe banana
handful of strawberries
small pot raspberry yoghurt
200mls milk |
Place all ingredients in a blender. Whizz until smooth, adding extra
milk if necessary and serve at once. |
PLEASE NOTE: |
Please credit ‘Lesley Waters’ if recipes are reproduced |
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