Dauphinoise potatoes

Ingredients
2 kilo of potatoes sliced thinly
Salt and pepper
500ml of double cream
3 cloves of garlic

Method
Slice the potatoes and layer in a large dish.
Grate the garlic over the potatoes and mix in.
Cover with salt and pepper.
Cover with double cream.
Cover dish with foil and bake for about an hour at 150 C. Take off the foil and bake uncovered for 20 mins or until the potatoes are tender right through.

Autumn vegetable soup

My friend Charlie's recipe for Autumn vegetable soup

This will make 2 decent sized portions

120g pumpkin
120g carrots
120g celeriac
medium onion
1 stock cube, made up with 3/4 pint water
3/4 teaspoon salt
3/4 teaspoon
black pepper (or S&P to taste)

Chop everything...pop in a pan with the stock.....bring to boil then simmer for 30- 35 minutes.....whizz in a blender and reheat.

Courgette/marrow and spinach soup with cream cheese

These quantities are approximate because to be honest I rarely measure anything.

I used:

2 very large courgettes (small marrows)
Large bunch of spinach
2 medium potatoes
1 large clove of garlic
2 medium onions
sml bunch of herbs-mint, origano, parsley
2 veg stock cubes
2 cups of water
level desert spoon of salt
Black pepper
Large knob of margarine

Asda be good to yourself cream cheese with garlic and herb

Melt margarine in a pan, add the washed and diced courgettes, peeled and chopped onions, peeled and diced potatoes, spinach and crushed garlic. Add the salt at this stage.
Allow the veg to sweat down very slowly on a low heat.
Add the bunch of herbs
Add 2 cups of water and stock cubes
Cook for about 20-30 mins on a low heat
Blitz in a blender and return to pan.

Pour soup into a bowl and then add a teaspoon of cream cheese and allow to melt into the soup. Soup could be frozen before the addition of the cream cheese and added when reheated.

Mushrooms with cheese

Mushrooms with cheese

Large field mushrooms
Cheese

Clean the mushrooms put small chunks of cheese around the stalk. Pop into a baking tin and bake in oven for about 10-15 mins until mushrooms are cooked and cheese is all bubbly and melted. These are great on the barbecue too.

Spring cabbage cooked with butter,onion and bacon

Spring cabbage
3 oz of butter
2 rashers of bacon finely chopped
1 onion finely chopped
salt and pepper
water that is on the cabbage after washing

Melt the butter and fry the onion and bacon until cooked, add the spring cabbage and put the lid on the pan. Turn down low and cook until tender (few minutes) stir now and again to coat all the cabbage with the butter. Turn into a serving dish and serve.

Leave out the bacon if you are catering for vegetarians