#Chorizo and Red Lentil Soup | Explore Tumblr Posts and Blogs

a-flickering-soul · 10 months

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Favorite easy recipe?

i love this QUESTION!!! whenever idk what to eat i'll make this lentil soup and it is GREAT it has protein and veggies and it is so good and adaptable and good for meal prep!! i'll put a picture of it here and add the recipe below the cut.

adapted from this recipe

Ingredients: 1 cup red lentils (I’m serious, JUST one cup, it’ll make 3-4 servings), 3 cups low-salt chicken stock or water, mirepoix (diced carrot, celery, onion), 2 hot Italian sausages, a handful of kale (washed, stripped from the stems, and torn into pieces), oil, salt, whole spices (I used cumin, mustard seeds, and black pepper) and 3 tbsp lemon juice

Saute the mirepoix in oil until onions turn translucent, then add the sausage (removed from its casing), break it up, and let it get a little browned. Add in the stock/water and lentils (I added in the kale here too since it’s tough and needs a while to cook) and bring to a boil, then turn it down to a simmer and let it go for 15-30 minutes depending on how quickly your lentils cook, stirring every now and then. Somewhere around here, check for salt and add as much as you want. Right after you take it off the heat, add in the lemon juice. During the last 5 minutes or so, take some oil, heat it up, and fry the whole spices to make tadka (infused oil + bloomed spices). Make sure you keep an eye on it and keep it moving so nothing burns (takes about a minute, should smell really good). Serve with some bread if you want and a drizzle of tadka on top!

Kale can be substituted with any leafy green vegetable (spinach and Swiss chard would probably be really good), the tadka can totally be omitted, and the sausage can be swapped for a nice ham hock, chorizo, etc, or omitted entirely to make it vegan :) also I added extra lemon juice bc I like sour things but u don’t need to. This is also good with some hot sauce and/or Greek yogurt on top too!

#it's so good and honestly what i do is when i have a day where i have enough energy i chop up a bunch of mirepoix and freeze it #but yes i love this recipe it's so simple and soothing and so good with some bread OR you could put potato pieces in there?? so good #lentils are also wicked filling and cheap as fuck for a bag of em #this is also a really fun recipe bc it's so simple there r so many ways to customize it w spices or add ins!!!!#answered #anonymous #i have a HUGE growing google doc of recipes if anyone is interested owo i love cooking and food also #if you try this tell me what you think!!

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davy-zeppeli · 2 years

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I was tagged by the ethereal, amazing, wonderful @mickgaydolenz (ily Asia 💚💕🌈🌟).

Rules: Answer these questions and then tag 10 people you want to get to know better.

Relationship Status: I have a boyfriend believe it or not - I'm shocked about it too.

Favourite Colour: Brain says blue, heart says yellow!

Song Stuck In My Head: 'Ordinary World' by Duran Duran - I'm listening to it as I type this so that's why!

Last Song I Listened To: To avoid just saying the above again, I'll say the one I seeked out last - 'It's Too Late' by Carole King!

Three Favourite Foods: Cold red grapes, my dad's lentil and bacon soup, salmon nigiri! (Honourable mention: prawn and chorizo paella...)

Last Thing I Googled: oh god let's see - here are my last 3 searches:

Wordle

Dean Martin

Swedish Fika

Dream Trip: Don't even get me started!!! I want to explore so much of Europe still - I'm hopefully going to Portugal this June, I got to go to Florence and Pisa last year for my first ever holiday :) I'd like to explore more of the states and Canada though!!! (My boyfriend wants to move to Canada so I'll probably be going eventually...)

Anything I Want: Here's my top 5:

To not have to work

To grow to be happy with my art

To be able to shapeshift

More LPs

A milkshake tbh.

Thank you for tagging me Asia!!! I'm scared to tag people, so as always, if you see this and want to do it - PLEASE do it and say I tagged you! I promise I won't be mad or irritated, in fact I'll be delighted. Overjoyed. I will cherish you. 💚💕🌈🌟🤠

#ily asia #tagged

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allwaysfull · 1 year

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AThe Best of Gourmet 2006: The World At Your Table

Sketches of Spain: A Tapas Dinner Party

Salt Cod in Tomato Garlic Confit

Roasted Peppers w Boquerones

Chicken Empanada w Chorizo, Raisins and Olives

Rich Beef Broth w Carrot

Short Rib Terrine

Hot Pepper and Garlic Shrimp

Minted Eggplant

Cauliflower w Serrano Ham and Tomato

Potatoes w Peppers and Chorizo

Assorted Spanish Olives and Cheeses

Dried Figs /Red Wine w Mahón Cheese Ice Cream/Sherry Vinegar Syrup

Pumpkin Seed Brittle

Super Samba: The Flavors of Brazil

Caipirinhas

Shrimp and Black-Eyed Pea “Croquettes”

Calabaza, Corn, and Coconut Soup

Roasted Racks of Lamb w Maagueta Pepper and Farofa Crust

Brazilian-Style Collard Greens

Yuca Gratin

Caramel Coffee Meringues

Chez Nous: A Bistro Dinner in Paris

Salmon and Scallop Terrine w Friséé Salad

Braised Rabbit w Grainy Mustard Sauce

French Lentils w Carrots and Pearl Onions

Prune Armagnac Sorbet

Orange Corkscrew Tuiles

Rewriting the Classics: Easter Dinner in London

Asparagus Custard Tart

Bibb and Tarragon Salad

Mustard Fennel Pork Loin w Cumberland Pan Sauce

Pork Cracklings

Roasted Potatoes w Lemon Salt

Smashed Peas w Mint Butter

Pistachio Rhubarb Trifle

Dinner at Moro: A Spanish-Moroccan Feast | Samuel and Samantha Clark

Grilled Endive w Sherry Vinegar and Ham

Roasted Whole Sea Bass w Pistachio Sauce

Winter Tabbouleh

Dates w Coffee and Cardamom

La Dolce Via: Al Fresco Dining Sicilian-Style

Sweet and Sour Eggplant

Chickpea Fritters

Roasted Red Bell Peppers

Baby Octopus Salad

Fresh Mozzarella

Provolone

Pecorino Romano

Fresh Ricotta

Soppressata

Capocollo

Prosciutto

Sicilian Cured Olives

Rustic Italian Bread

Macaroni and Eggplant

Veal Involtini

Sicilian Salad

Sautéd Escarole

Grilled Oyster Mushrooms

Strawberries w Marsala

Sicilian Cannoli

Passion Pink: A Modern Mexican Dinner

Chile-Dusted Oranges, Jicama, and Cucumber

Black-Bean-Stuffed Plantain Croquettes w Tomato Sauce

Veracruz-Style Shrimp over Tortillas in Pumpkin Seed Sauce

Guanabana Sorbet w Mango Lime Coulis

Masala Magic: A Casual Dinner in Southern India

Chicken and Green Bean Coconut Curry

Basmati Rice

Carrot Pachadi

Watermelon w Fennel Salt

Street Food: Favorite Snacks from our Travels

Jamaican Hot Pepper Shrimp

Beef Pot Stickers

Yakitori

Grilled White Cheese w Oregano Oil

Warm Peanut Salad

Passion-Fruit Nieve

Belgian Fries w Sauce Andalouse

Turkish Lamb Kebabs

Butter Mochi

Orange Crush: A Wintry Dinner Featuring Clementines

Clementine, Olive, and Endive Salad

Glazed Duck w Clementine Sauce

Wild Rice and Bulgar w Braised Vegetables

Chocolate Tart w Candied Clementine Peel

Fresh: An Early Spring Dinner

Artichokes Braised w Garlic and Thyme

Anchovy and rosemary Roasted Lamb w Salsa Verde

Roasted Fennel and Baby Carrots

Souffléed Gnocchi

Chiffonade of Romaine and Bibb Lettuces

Apricot Almond Layer Cake

In Bloom: Lunch Among The Lilacs

Dandelion Salad w Lardons and Goat Cheese Phyllo Blossoms

Wild Salmon/Pearl Couscous/Slow-Roasted Tomatoes/Lem Oregano Oil

Blackberry Buttermilk Panna Cottas w Compote

Cool and Bright: Dinner In a Tranquil Garden

Chive and Pine Nut Dip w Sourdough Toasts

Horseradish-Crusted Beef Tenderloin

Bloody Mary Aspic

Potatoes and Haricots Verts w Vinaigrette

Passion-Fruit Meringue Tart

Easy Living: A Lakeside Grilled Supper

Crab Salad w Wonton Crisps and Lime

Grilled Cornish Hens w Coconut Curry Sauce

Pickled Napa Cabbage, Carrots, and Snow Peas

Jasmine Rice w Peanuts and Scallions

Grilled Coconut Pound-Cake Sundaes w Tropical Fruit

Beginning to See The Light: Brunch Alfresco

Mango Mint Sparklers

Smoked-Salmon Quesadillas w Warm Tomatoes and Arugula

Cherry-Apricot Yogurt Sundaes

Maple Granola Brittle

Plateful of Summer: Dining Waterside

Chilled Zucchini Soup

London Broil w Soy Citrus Mayonaise

Summer Tomatoes

Lemon Sun Cakes w Berries and Cream

Dinner Gets Crackin’: Feasting on Crab

Radishes w Triple-Créme Cheese

Steamed Blue Crabs w Black Ginger Dipping Sauce

Herb-Pressed Corn

Farmer Market Greens

Warm Skillet Sour Cherries w Vanilla Ice Cream

Twilight Zone: A Cocktail Party on the Beach

Jealous Marys

Grilled Beef, Chicken, Shrimp, and Mushroom Skewers

Assorted Vegetables

Anchovy Mayonnaise, Cilantro Chutney, and Romesco Sauce

Strawberries w Port

License To Chill: Cool Food For a Hot Night

Arctic Char Grarvlaks w Cucumber Jelly

Lobster Salad w Glass Noodles and Jicama

Ice-Wine Sorbet w White Peaches

In The Mood: An Intimate Dinner For Two

Fever Cocktails

Smoky Peanuts

Oysters w Champagne-Vinegar Mignonnette

Skate w Wild Mushrooms in Pearl Sauce

Chocolate Mink

A Little Bit Country: Barn Dinner

Deviled Eggs

Cucumber and Tomato Salad w Buttermilk Dressing

Garlicky Fried Chicken

Yellow Squash Casserole

Slow-Cooked Collard Greens

Skillet Corn w Bacon and Onion

Blackberry Peach Cobbler

Chocolate Whiskey Bundt Cake

A New Tradition: A Rustic Thanksgiving With Vegetarian Choices

Edamame Dip w Crudités

Chestnut Soup w Sourdough Sage Croutons

Miso-Rubbed Turkey w Turkey Gravy

Persimmon Cranberry Sauce

Chickpea, Eggplant, and Tomato Tarts

Rustic Porcini Onion Stuffing

Celery and Jicama Sauté

Sweet-Potato Brûlée

Brown Butter and Scallion Mashed Potatoes

Apple Tarts w Vanilla Ice Cream

Honey Pecan Tart w Chocolate Glaze

A Midday Feast: An Easygoing Thanksgiving Brunch

Corn Custard w Chorizo and Mushrooms

Green Leaf Lettuce, Pomegranate, and Almond Salad

Orange Cinnamon Sweet Rolls w Orange Butter

Pineapple Tangerine Batido

Cafe De Olla

Christmas Present: A Very Special Yuletide Dinner

Mussels w Tarragon Celery Vinaigrette

Crown Roast of Pork with Onion and Bread-Crumb Stuffing

Cranberry Horseradish Sauce

Potato and Lardon Casserole

Frenched Green Beans

Hazelnut Paris-Brest

Poached Oranges w Candied Zest and Ginger

All Aglow: Relaxed Holiday Buffet

Crisp Pickled Vegetables

Smoked-Trout Spread

Pasta and Chicken Gratin

Bitter Green Salad w Roasted Pears

Broccolini with Lemon Oil

Chock-Full Blondie Squares

Eggnog Ice Cream

The Recipe Compendium: Appetizers/Dips and Spreads

Asparagus Cigars

Chicken and Cilantro Bits

Orange Soy Baby Back Ribs

Tuna and Caper Brandade Crostini

Crostini

Stuffed Eggs w Goat Cheese and Dill

Cheddar Red Pepper, and Horseradish Spread

Ham and Cheese Spread

Lebneh w Sesame and Herbs

The Recipe Compendium: First Courses

Grilled Zucchini and Tomatoes w Feta Sauce

Beer-Battered Asparagus

Avocado Mousse w Papaya Tomato Relish

White Fish Terrine w Salmon Roe and Dill

Steamed Clams w Bacon, Tomato, and Spinach

Grilled Eggplant Sticks w Tomato and Feta

The Recipe Compendium: Breads

Oatmeal Wheat Bread

Oatmeal Scones

Cheddar Dill Biscuits

Cinnamon Sugar Biscuits

Linzer Muffins

Bacon Corn Muffins

The Recipe Compendium: Soups

Chilled Carrot Honey Soup

Peach and Tomato Gazpacho

Barley Soup w Duck Confit and Root Vegetables

Cream of Barley Soup w Dill

Cauliflower Soup w Almonds

Tawianese Beef Noodle Soup

Asian Dumpling Soup

Herbed Bean and Pasta Soup

Lemony Lentil Soup w Cilantro

Cheddar Beer Soup

Curried Pumpkin Soup

The Recipe Compendium: Fish and Shellfish

Flounder w Champagne Grapes

Flounder in Jalapeño Cream

Fish w Curried Cucumber Tomato Water and Tomato Herb Salad

Catfish Spicy Tomato Sauce

Peanut-Crusted Trout w Pineapple Cilantro Relish

Fish Tacos

Broiled Salmon w Citrus Yogurt Sauce

Salmon w Endive, Dill, and Cream

Broiled Mackerel w Ginger and Garlic

Mahimahi w Brown Sugar Soy Glaze

Mussels Lager

Mussels w Tomato Broth

Tomato Sauce

Sea Scallops w Mushrooms and Sherry

Green Curry Shrimp w Noodles

Shrimp and Tasso Gumbo

Shrimp Curry

Shrimp and Avocado in Tamarind Sauce

The Recipe Compendium: Meats

Broiled Steak w Horseradish Cream

Filets Mignons w Orange Fennel Crust

Sunday Rib Roast

Boeuf À La Mode

Rib-Eye Steak w Warm Tomato Corn Salad

Beef Pinwheels w Arugula Salad

Skirt Steak w Red-Wine Sauce

Stout-Braised Short Ribs

Meatloaf

Chipotle Burgers

Grilled Jerk Pork w Curried Peach Relish

BBQ Pork Tenderloin

Orange-Soy Braised Pork Ribs

Pork Chops w Mustard Sauce

Vietnamese Caramelized Grilled Pork

Stir-Fried Pork and Napa Cabbage

Italian Sausage w Red Grapes

Grilled Italian Sausage w Warm Pepper and Onion Salad

Potato-and-Chorizo-Stuffed Ancho Chiles

Rosemary Lamb Chops w Swiss Chard and Balsamic Syrup

Turkish-Style Lamb Burgers w Walnut Sauce

Lamb and Polenta “Lasagne”

The Recipe Compendium: Poultry

Pan-Seared Chicken w Tarragon Butter Sauce

Roast Chicken Dinner

Roast Chicken and Asparagus

Grilled Lemon Chicken

Apricot Chicken w Almonds

Sweet-and-Sour Chicken Thighs w Carrots

Chili and Honey Chicken Legs

Braised Chicken w Apples and Sage

Chicken w Chilaquiles and Salsa Verde

Duck Breasts w Sweet Cherry Sauce

The Simplest Roast Turkey

Turkey Giblet Stock

Turkey Giblet Gravy

Turkey Jambalaya

The Recipe Compendium: Breakfast, Brunch, and Sandwiches

Multigrain Toasts w Scrambled Eggs and Canadian Bacon

Zucchini, Bacon, and Gruyere Quiche

Arugula and Fontina Frittata

Poached Eggs w Tomato Cilantro Sauce

Tomato and Cheddar Soufflés

Belgian Buttermilk Waffles w Glazed Bananas

Griddle Cakes w Marmalade and Clotted Cream

Browned Onion Kugels

Spiced Beef and Onion Pitas w Parsley Sauce

Grilled Cheddar and Bacon Sandwiches w Mango Chutney

Roast Beef and Watercress Wraps w Anchovy Rosemary Mayonnaise

Grilled Monterey Jack and Corn Quesadillas

Pasta and Grains

Pasta Shells w Summer Vegetable Sauce

Linguine w White Clam Sauce

Cavatappi w Butternut Squash

Red Wine Spaghetti w Broccoli

Whole Wheat Spaghetti w Broccoli, Chickpeas, and Garlic

Couscous w Spiced Zucchini

Penne Rigate w Mixed Greens and Pine Nuts

Macarornes Con Crema Y Queso

Acini Di Pepe w Spinach and Feta

Tagliatelle w Chestnuts, Pancetta, and Sage

Savory Farro Tart

Butternut Squash Polenta

Cumin Herb Rice Pilaf

Cinnamon-Spiced Rice

Bulgar, Apricot, and Pine Nut Dressing

Polenta and Sausage Stuffing

Louisiana Shrimp Rice Dressing

Vegetables

Asparagus w Olive and Orange Butter

Kale w Garlic and Bacon

Green Beans w Lemon and Pine Nuts

Brussels Sprouts w Chestnuts

Southwestern Succotash

Roasted Corn w Chipotle Mayonnaise

Scallion Cornmeal Fritters

Wilted Cabbage w Mustard and Horseradish

Peas w Bacon and Dill

Curried Okra w Chickpeas and Tomatoes

Roasted Potato Wedges w Rosemary Butter

Bubble and Squeak

Fried Potatoes w Oregano and Parmesan

Balsamic Roasted Potato Wedges

Potato and Blue Cheese Gratin

Swiss Chard w Raisins and Pine Nuts

Roasted Sweet Potatoes w Lime Syrup and Chives

Sweet-Potato Purée w Smoked Paprika

Tomato Bread Pudding

Butternut Squash w Shallots and Sage

Salads

Melon, Zucchini, and Chicken Salad

Salmon Platter w Caper Dressing

Curried Egg Salad

Spinach Salad

Fennel and Endive Salad w Orange Vinaigrette

Casear Salad

Escarole and Edamame Salad

Parsley and Cabbage Salad

Roasted Potato and Okra Salad

Cherry Tomato and Lemon Salad

Lentil Salad w Tomato and Dill

Vietnamese Rice Noodle Salad

Barley and Corn Salad w Basil, Chive Dressing

Quinoa and Bulgar Salad w Feta

Sauces and Condiments

Asian Dipping Sauce

Spicy Hazelnut Sauce

Cranberry Quince Sauce

Onion Gravy

Beurre Blanc

Thyme Garlic Butter

Green Olive and Pimiento Relish

Concord Grape Jam

Pickled Onions

Pickled Peaches

Desserts

Chocolate Yogurt Cake

Blueberry Pudding Cake

Cardamom Apple Almond Cake

Cranberry Walnut Upside-Down Cake

Chocolate Espresso Spelt Cake

Pumpkin Spice Bundt Cake w Buttermilk Icing

Mini Black and White Cookies

Fig Swirls

Coconut Macaroons

Granola Chocolate Chip Cookies

Peanut Tuiles

Crunchy Pecan Cookies

Cranberry Oat Bars

Sweet-Potato Pie w Gingersnap Pecan Crust

Kiwi Tart

Banofeee Pie

Brandied Peach Parfaits

Banana Ice Cream Sandwiches

Cantaloupe Granita

Avocado Gelato

Rhubarb Sorbet w Vanilla Rhubarb Compote

Amaretti-Stuffed Peaches

Berry Toast Cups

Broiled Plums w Mango Sorbet

Apricot Pandowdy

Lemon Gelatin w Raspberries

Sticky Toffee Pudding

Black Rice Pudding

Orange Coeurs À La Creme w Strawberry Raspberry Sauce

#the best of gourmet #2006

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travelswithagourmet · 2 years

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Dinner with friends at home before the new year. • Charcuterie - saucisson sec and Cantal @maisonduffour • Clams casino • Red lentil and coconut curry soup • Woodfire grilled tomahawk, asado de tira, chorizo with chimichurri, Tuscan fries, grated carrot and beet salad, Rutini merlot Cabernet Sauvignon • Molten chocolate cake, vanilla ice cream, balsamic berries • #TravelswithaGourmet #TWAGDinnerParty #TWAGcooking #homecooked https://www.instagram.com/p/CmzjapQhoYQ/?igshid=NGJjMDIxMWI=

#travelswithagourmet #twagdinnerparty #twagcooking #homecooked

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deliciouslydark · 2 years

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Red Lentil and Chorizo Soup

#recipe

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surprisingrecipes · 8 months

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#chorizo #redlentils #soup

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appliancehouse · 6 years

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New Post has been published on Appliance House

New Post has been published on https://www.appliancehouse.co.uk/blog/tastiest-soup-recipes-ever/

Super Tasty Soup Recipes; Hearty Chorizo & Lentil plus Roasted Butternut Squash Recipes

Create a taste sensation with our Hearty Chorizo and Red Lentil Soup and Roasted Butternut Squash Soup Recipes. Ditch the habit of buying tinned soup and start making big batches of healthy, homemade soup yourself. They’re so much tastier than the tinned soup options from the supermarket and they’re very easy to make too. Better still, double the quantities and stock up your freezer! Both the recipes below are suitable for freezing for up to three months meaning you can enjoy a bowl of homemade, wholesome soup any day, any time.

If you do not have all the ingredients to hand we strongly urge you to pop to the shops and make sure lunch is sorted for tomorrow!! Trust us, your lunch break will be all the better for it. Go on, treat yourself to big bowl of steaming, healthy soup. The recipes for our Hearty Chorizo And Red Lentil Soup and Roasted Butternut Squash Soup can be followed below.

Serving; 6-7 | Prep Time; 10 Mins | Cooking Time; 50 Mins

Ingredients:

1 tbsp olive oil

200g cooking chorizo, diced

1 large onion, chopped

2 carrots, chopped

1 large sweet potato, chopped

2 celery stalks, chopped

pinch of cumin seeds

3 garlic cloves, sliced

1 tsp smoked paprika

pinch of golden caster sugar

small splash sherry wine vinegar

250g red lentils

2 x 400g cans chopped tomato

950ml chicken stock

Method:

Heat the oil in a large pan. Add the chorizo and cook until crispy. Remove from the pan with a slotted spoon and set aside – use a piece of kitchen roll to dab any excess fat from the chorizo.

Add the onion, carrots, sweet potato, celery and cumin to the pan, fry with the chorizo flavoured oil for 5-10mins until soft, then add the garlic and fry for another minute, being careful not to burn the garlic.

Add the paprika and sugar cook and stir for 1 min. Add the sherry vinegar and bring to a simmer then stir in the lentils, tinned tomatoes and chicken stock.

Simmer for 30 mins or until the lentils are tender. Blitz with a hand blender to desired consistency, We like ours a little chunky.

Serve in warmed bowls and scatter the chorizo on top.

Inspired by bbcgoodfood

Serving; 6-7 | Prep Time; 10 Mins | Cooking Time; 50 Mins

Ingredients:

3 carrots, chopped

3 parsnips, chopped

1 large onion, chopped

1 garlic clove, sliced

1 large butternut squash, de seeded

1 tbsp olive oil

knob of butter

600ml vegetable stock

1/2 tsp ground ginger

Handful of fresh flat leaf parsley

Method:

Pre heat the oven to 190℃

Wash the butternut squash, no need to peel, simply slice in two and remove the innards and seeds. Roughly chop into 2-3cm cubes. Place in a large bowl, drizzle with olive olive and scattering of black pepper and mix together so all pieces are evenly coated.

Pop onto baking trays and place in the middle of the oven for 30-40 minutes, or until golden with a few charred edges.

Add the butter to a pan and fry the onion for 5-10 minutes until soft. Add the garlic and fry for a further 1 minute then all the ground ginger and stir and fry for a minute. Set aside.

Steam the carrots and parsnips until tender (using microwave steam bags this takes 2-3 minutes only)

Remove butternut squash from the oven and carefully transfer to a blender, no need to remove the skin as it will blend perfectly fine.

Add all the other ingredients to the blender, you may need to do this is in a couple of batches. Blend to desired consistency, if too thick simply add more water/stock.

Serve in warm bowls alongside fresh, thickly sliced bread.

The above recipes are suitable for freezing for up to 3 months.

#Chorizo and Red Lentil Soup #Eat Healthy #Homemade Soup #recipes #Roasted Butternut Squash Soup #Soup

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foodflakes · 4 years

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Chorizo & Red Lentil Soup

New Post has been published on FoodFlakes.com

Money-Saving Tip: Use a combination of broth and water instead of the 6 cups of broth listed below. Adding a section of Parmesan rind to homemade soup is a great way to instill additional flavor to your recipes. ...

#Chorizo #Red Lentil #Soup

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abramsbooks · 3 years

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RECIPE: Red Lentil Soup (from Home Made Basics by Yvette van Boven)

I have various ways of making this hearty soup. I love the smoky, fatty flavor of chorizo, but I eat so little meat that I sometimes also simply replace it with, say, feta or goat cheese. So just use this recipe as a base. I’ll offer further suggestions for toppings below. Pick one from each list for the right balance.

Prepare: 15 minutes Cook: 30 minutes Serves 4

1 tablespoon olive oil, plus extra

7 ounces (200 g) Spanish-style cured chorizo, cut into small pieces

1 large onion, chopped

2 carrots, cut into small cubes

1 teaspoon ground cumin

3 cloves garlic, minced

1 teaspoon smoked paprika, plus extra

2 teaspoon honey or granulated sugar

2 to 3 tablespoons red wine vinegar

8. ounces (250 g) red lentils

1 (14.-ounce/411 g) can whole peeled tomatoes, the tomatoes squeezed

4. cups (1 L) vegetable or chicken stock

sea salt and freshly ground black pepper

8 tablespoons (120 ml) yogurt

Heat the olive oil in a large pan. Fry the chorizo pieces until crispy. Remove the chorizo slices from the pan with a slotted spoon and set aside on a plate.

Sauté the onion, carrot cubes, and cumin in the same pan for about 10 minutes, until the vegetables are tender. Add the garlic and fry for 1 minute. Add the smoked paprika and honey and deglaze the pan with a splash of red wine vinegar.

Stir in the red lentils and pour the squeezed tomatoes and stock into the pan. Bring to a boil. Reduce the heat and cook the lentil soup, partly covered with a lid, for 30 minutes over low heat. Occasionally check whether the lentils are done, or if necessary, cook them a little longer. Add a splash of water if the soup gets too thick.

Puree the soup with an immersion blender until smoother, but not completely smooth. Some individual lentils should still be visible. Taste the soup and decide whether to add salt and pepper.

Serve the soup in large bowls, each topped with 2 tablespoons yogurt and sprinkled with the fried chorizo. Drizzle the soup with a little olive oil and sprinkle with more paprika.

CRUNCHY

Croutons, baked in butter with anchovies or sea salt

Seeds, popped: like whole buckwheat or pumpkin seeds

Bacon cubes, fried

Nuts, crispy fried (in butter/ olive oil), possibly with spices and/or garlic

Tortilla chips, crumbled

Crispy fried onions

CREAMY

Double cream

Crème fraîche

Quark cheese or yogurt, stirred

Cashew cream

Coconut milk

Cheese, any kind of grated or crumbled

Olive oil or pesto

Avocado, cubed

Egg, hard-boiled or poached

ZESTY

Fresh herbs, finely chopped

Onion, chopped and briefly pickled in vinegar

Watercress or sprouts

Scallions, cut into rings

Celery, or other raw vegetables, cut into very small cubes

Apple or pear, cut into small cubes

Jalapeño, fresh or preserved (from a jar), finely chopped

From acclaimed cookbook author and illustrator Yvette van Boven, a comprehensive kitchen resource for making hundreds of simple dishes from scratch

In her latest cookbook, Yvette van Boven shares step-by-step explanations for the foundational dishes that can transform how you cook and what you eat at home. Accompanied by her signature illustrations and beautiful photography, van Boven offers more than 400 recipes for delightful dishes that tell you how to make everything: simple dressings, vegetables, pastas, gnocchi, tortillas, perfectly poached eggs, and much more. Whether you're new to cooking or an experienced home chef, this cookbook teaches you to make satisfying food without a lot of fuss or complicated ingredients. In her unique and friendly voice, the author guides you through every step of cooking simple, well-made everyday meals.

A staple for everyone who loves to cook at home, Home Made Basics offers fresh, healthy, and original meals you'll want to make all year round.

For more information, click here.

#abramsbooks #abrams books #home made basics #yvette van boven #home made #red lentil #red lentil soup #soup season #soup recipe #free recipe #recipe

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sustainablesabs · 6 years

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What a Zero Waste Vegan Eats in a Week

This post has been a long time coming (someone requested it several months ago so apologies for the delay!) and I’m hoping this gives you guys inspiration for simple meal ideas using bulk/plastic-free ingredients. I won’t do a grocery haul but I below I’ve listed the bulk items I almost always have on hand, and the ones I have this week. I also don’t really use recipes, but if I do I’ll link the titles in case you’re interested in making them.

Bulk staples: Grains (rice, quinoa, barley, oats), legumes (black beans, puy lentils), pasta, snacks (walnuts, dark chocolate chips from bulk, popcorn), oils + vinegars (olive oil, coconut oil, balsamic, apple cider vinegar), and lots of spices.

Monday

Breakfast: oatmeal pancakes, coffee

Instead of topping with maple syrup, I chopped and sauteed an apple with cinnamon. I kind of ate these pancakes as tacos and the apples served as the inside, but feel free to eat with a knife and fork like a normal person XD I also had a cup of coffee which I made in my French press using bulk grounds (pictured below).

Lunch: black beans

Made a huge batch of black beans via the mama eats plants recipe. Since they’re kinda soupy, I just ate these as such. Apple for dessert.

Snack: chai latte, red bell pepper, chocolate chips

Got the latte from Brooklyn Whiskers, a vegan cafe that serves in all reusables (!) and when I got home chopped up a bell pepper into slices and also had a good handful of chocolate chips.

Dinner: leftover barley with leeks, leftover black beans, leftover kabocha squash

Roasted the kabocha yesterday so I have a bunch for the week. The barley was super simple to make, just cooked normally (2:1 water to barley) and added chopped leek, asparagus, salt, pepper, and nutritional yeast. Sauteed all of the above in a pan to heat through and topped with nutritional yeast. Also had an apple afterwards.

Tuesday

Breakfast: apple oatmeal, coffee

Sautéed an apple and when it started caramelizing, I added oats and some homemade coconut milk that I made this weekend. Drank remaining coffee from yesterday’s batch.

Lunch: pasta with kale and kabocha

I made some bulk pasta and topped with blanched kale, leftover kabocha squash, olive oil, salt, and pepper.

Snack: apple, chocolate chips

Dinner: sushi

Went out for dinner this night! Made sure to bring my reusable chopsticks - they had cloth napkins at the restaurant as well.

Wednesday

Breakfast: apple oatmeal, coffee

I’m a creature of habit...

Lunch: gluten-free vegan crepes

Had a team lunch with my coworkers at one of my favorite vegan spots in Brooklyn - Little Choc Apothecary. Highly recommend for gluten-free crepes and afternoon tea!

Snack: ginger lemon tea

Dinner: leftover penne, kabocha squash, and red bell pepper

Mixed everything in a bowl and added nutritional yeast, olive oil, salt, and pepper. Delicious!

Thursday

Breakfast: apple, banana, walnuts

Wasn’t particularly hungry this morning so just had a quick and easy on-the-go breakfast.

Lunch: beet veggie burger with kale salad

Went out to lunch with coworkers on this day.

Snack: two energy bites

Made them for my coworkers but they were kind enough to share! Just processed dates, walnuts, and oats as the base, put coffee grounds in one batch and candied ginger in the other.

Dinner: jasmine rice with leftover black beans, kale, mushrooms, and radish

Cooked up a big batch of rice and kind of threw the beans and chopped veg into the pot once it was done cooking. Super tasty.

Dessert: apple

Friday

Breakfast: apple oatmeal, coffee

You get the drill at this point.

Lunch: leftover jasmine rice, kale, onions, and radish

Worked from home today! I sautéed the veggies first then when they were nicely cooked, I added leftover rice until heated through. Topped with soy sauce, nutritional yeast, and freshly ground pepper.

Snack: peanut butter cookie, cafe au lait

Went to a cafe near my apartment to do some work, and they have vegan options!

Dinner: roasted potatoes

This dinner was a combination of me running out of produce (woohoo for no food waste!) and my laziness XD. I had a bunch of small white potatoes leftover from my last farmers market trip, so chopped them up and added to an oiled pan with rosemary, dill, and salt, and roasted at 400 for 45 minutes. Topped with nutritional yeast once they came out.

Dessert: chocolate chips

‘Nuff said.

Saturday

Breakfast: apple oatmeal, coffee

Same old same old!

Snack: blueberry hand pie

They sell the cutest little vegan pies at my farmers market! I had a blueberry one :)

Lunch: potato, mushroom, and onion hash

Using leftover roasted potatoes from yesterday, I sautéed them with chopped mushrooms, onions, and a drizzle of olive oil. Topped with nutritional yeast! So tasty and delicious!

Dinner: ramen

Friends came over and they brought sweet potato noodles and baked tofu (however they were both in packaging, sigh). To the soup, I added freshly made veggie broth using vegetable scraps, onions, carrots, mushrooms, miso paste, seaweed, soy sauce, and spicy mustard, as well as the noodles and tofu. One of the best ramen dishes I’ve ever had!

Sunday

Breakfast: apple oatmeal, coffee

Sautéed an apple and when it started caramelizing, I added oats and some homemade coconut milk that I made this weekend. Drank remaining coffee from yesterday’s batch

Lunch: chorizo burrito, mini churros

Jajaja is life (one of my fave vegan restaurants in NYC!)

Dinner: potato kale soup, apple

Made soup using leftover roasted potatoes, some chopped kale, and the veggie broth I made yesterday. Apple for dessert.

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allwaysfull · 1 year

Photo

A QuickAt Home In The Kitchen | David Kinch (with Devin Fuller)

Small Plates To Cover Your Table and Condiments to Fill Your Pantry

Mother-Sauce Mayo

Mignonette (How To Shuck an Oyster)

Seven-Ingredient Pesto, Two Ways

How To Dress a Salad (A Few Standard Vinaigrettes)

Simple

Classic

Mustardy

Lemony

Garlicky Herbed Croutons

A Quick Pickle, Japanese Style

Roast Shallots In Space

Chicken Stock

Parmesan Stock

Chickpea Stock

Raw Fava, Chickpea and Tahini Hummus

Roasted Red Pepper & Onion Salad with Mozzarella & Basil

Red Pepper & Basil Relish

Smoky Eggplant “Caviar”

Baked Miso Eggplant

Savory Eggplant “Pâté

Potato Pancake with Horseradish Cream

Salmon Rillettes

Guacamole with Pomegranate

Mushrooms al Horno with Crusty Bread

Farinata

Savory Strawberry Biscuits

Corn Cakes with Smoked Salmon

Salads, Fruits & Soups, to Start

A Riviera Salad

Petit Aioli with Canned Tuna

Roast Fig & Pancetta Salad w Goat Cheese

Tomato Salad w Anchovy & Basil

Tomato & Strawberry Salad w Feta & Olives

Creamed Corn & Garden Tomatoes

Persimmon, Pomegranate & Roquefort Salad

Citrus & Almond Salad

Brussels Sprouts w Cider & Goat Cheese

Spicy Sesame Cucumber with Avocado

Braised Lettuce & Smoky Bacon

How to Toast Nuts

Summer Squash w Canned Sardines

Stewed Artichokes w Mozzarella

Almond & Grape Gazpacho

Strawberry Gazpacho “Smoothie”

Onion & Brioche Soup w a Poached Egg & Manchego

Two Chilled Soups (Chilled Tomato/Garlic, Chilled Melon)

Lettuce Vichyssoise

All-Day Eggs & 2 A.M. Dinners

Chorizo Frittata

Crispy Fingerling Potatoes & Crispy Fried Eggs, Two Ways

Savory & Sweet Omelet Soufflés

How to Poach an Egg | How to Hard-Boil an Egg

Cacio e Pepe

Grilled Cheese

Pan Bagnat

Pan con Tomate w Ham

Herbed Goat Cheese & Chorizo Tartine w Honey

Mozzarella Crostini w Lemon & Tomato

Toasted Baguette w Dark Chocolate, Olive Oil & Sea Salt

Pasta & Rice

Bucatini w Canned Sardines & Capers

Orecchiette & Broccoli alla Romana

Lamb Bolognese w Tagliatelle

Spaghetti “Soffritto”

Penne w a Walnut Sauce

Pasta w Pesto & Avocado

Linguine w Clams & Shrimp

Ricotta Gnocchi w a Simple Tomato Sauce

Date-Night Risotto w Crab

Rice Cremoso w Clams

Jambalaya, New Orleans Style

Paella

Fish & Shellfish

Mackerel in Lemon Broth

Sashimi-Style Raw Fish w Sushi Rice

Cod w Clams in a Green Sauce

Oven-Roasted Potatoes w Cod

Salmon en Papillote

Salmon w Soy & Ginger

Salmon w Pea & Mint Pesto

Spicy Snapper Ceviche

Oyster Stew

California Crab Boil

Peel & Eat Shrimp w Garlic & Parsley

Trout w Fennel & Grapefruit

Meat & Vegetables

Pork Tenderloins w Coriander & Fennel

Duck Breast w Braised Red Cabbage & Dried Figs

Lamb Tartare

Lamb Meatballs in an Almond & Pepper Sauce

Garlic & Ginger Grilled Chicken

Chicken Thighs w Dried Fruit

Chicken Thighs w Olives & Green Beans

Roast Chicken

Belgian Endive Gratin

Lentil Soup w Smoked Ham

Ratatouille, Hot or Cold, Roached Egg or Not

Spring Peas in a Casserole

Chickpea Minestrone, Genovese Style

Cavolo Nero Gratin

Vegetable “Tart” with Saffron Mayonnaise

Whole Roast Cauliflower w Capers & Egg

Kale, Catalan Style

The Ultimate Potato Gratin

Eggplant with Back Olive Tapenade

Not-Too-Sweet, To Finish

How to Build a Cheese Course

Strawberries in a Rosé Wine Hibiscus Syrup

Day-After Meyer Lemon Tart

Figs & Fennel

Roasted Figs w Pomegranate

Rice Pudding Sundae

Lemon Caramel

Compotes (Mixed Berry, Cherry/Lemon Verbena, Stone Fruit & Basil)

Special Butter Cake

Rich Chocolate Cake w Sea Salt

Lost Bread w Apples

Almond & Oat Crisp w Mixed Berries

Olallieberry Crumble

Cherry Clafoutis

Avery’s Chocolate Chip Cookies

Almond Granita

Drinks, For Always

Negroni, Three Ways

Ti’ Punch

Daiquiri

A Blenderful of Frozen Daiquiris

Classic Margarita

Mezcal Margarita

Sangria, Two Ways (Simple, Pink Palace)

Moscow Mule w Fresh Strawberry Syrup

Dark & Stormy w Fresh Blackberry Syrup

El Diablo w Fresh Beet Syrup

#home in the kitchen #at home in the kitchen #chef #david kinch #devin fuller #simple

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double8cattle · 4 years

Link

#soup #lentilsoup #chorizo #wagyuchorizo #redlentils #wagyu #kobebeef #dinner #beefitswhatsfordinner

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spanishheritage · 4 years

Text

Spanish Lentejas

Ingredients

2 cups dried lentils, rinsed

12 cups (3 quarts) of water

1 stalk of celery, cut into inch long pieces

1 ham bone

1 large link of chorizo- about 160g

Olive oil

4 medium onions, finely diced

3 large carrots, small dice

4 cloves of garlic, minced

2 teaspoons tomato paste

2 teaspoons ñora pasta (this is a roasted red pepper paste – substitute a mashed roasted red pepper if you can’t find it).

3 cups of crushed tomatoes, drained

Method

Rinse your lentils and look them over carefully for pebbles or debris.

Since cooking the lentils is what takes the longest, start by covering them with cold water or stock and bringing to a simmer.

Add the celery, aromatics, and ham bone and simmer as you prepare the sofrito (the lentils should take about 40 minutes to cook, though this depends on the variety - taste them often so that they don’t overcook and become mushy).

Cut ¾ of the chorizo into rounds, place them in a heavy frying pan and turn up the heat. Sear the chorizo on each side, allowing the fat to render.

Remove the chorizo from the pan and reserve for later. Mince the uncooked ¼ of the chorizo for later use as well.

In the pan with the chorizo grease, add ¼ cup of olive oil over a medium heat

Add the onions and cook slowly until starting to brown (about 7 minutes)

Add the carrots and cook another 5 minutes or so, until everything is cooked through and golden

Add the garlic for another couple of minutes

Add the tomatoes, minced chorizo, tomato paste and roasted pepper paste

Cook over medium heat, stirring, until completely reduced to a paste (sofrito)

Add this sofrito mixture to the lentils, and simmer together until all of the flavors are well combined. Taste the lentils often to make sure you don’t overcook them.

Once cooked through, remove the aromatics and the celery from the pot and let the soup sit, uncovered, for as long as you can wait (the longer, the better combined the flavors will be)

Serve hot and top with the seared chorizo and some pickled peppers if you can get them!

Enjoy your homemade lenejas con chorizo!

Tip: if you like a thicker version, remove a couple of ladles of lentils before adding the sofrito (make sure they’re cooked through) and run this through the blender until smooth. Add back to the soup for a thicker version.

0 notes

5minuteswithjoni · 4 years

Text

Do you find meal planning taxing? I know I do. Thinking up meals for the week ahead. Ensuring variety and to keep things interesting.

To give you some meal ideas I’ve come up with a six week meal plan. You can pick and choose what you fancy or follow the weeks that work for you. I’ll post links to good recipes on here too. Enjoy.

NB if you have kids who are fussy like mine, they may not eat everything on here. Just go with what works for you and don’t stress if the kids don’t like the food.

If you find these helpful I’ll be happy to send you these in note form for you to add to your phone, just send me a message on Facebook.

Here goes:

Week 1

Monday: Chicken fajitas with sour cream & guacamole 🌯🍗🥑

Tuesday: Cuban chorizo & prawn linguine 🍝

Wednesday: Swedish meatballs, mash & greens with creamy sauce and red jelly 🧆

Thursday: Lentil soup & sour dough. 🍲🍞

Friday: Salmon, greens & crushed new potatoes 🍣🥔

Saturday: Steaks, potato dauphinois & green beans (Macaroni cheese for kids) 🥩

Sunday: Mary Contini Lasagne. 🍲

Week 2

Monday: Chicken chasseur & red wine ju with mash & greens 🍗🧅🥬🍷

Tuesday: Prawn stir fry with prawn crackers

Wednesday: Slow cooked chilli con carne & wedges with sour cream & chive dip 🍲

Thursday: Chicken spinach & mushroom pesto spaghetti 🍝

Friday: Pitta Pizzas, salad & coleslaw 🍕

Saturday: Sausage ragu with rigatoni pasta

Sunday: Pork meatballs in sweet soy sauce with broccoli and rice 🧆

Week 3

Monday: Cajun chicken & mediterranean vegetables 🍗🍆🍅

Tuesday: Sea bass with watercress & crushed new potatoes. 🥔🍲

Wednesday: Beef and red wine casserole followed by watermelon. 🥩🍷🍉

Thursday: Sausages, mash & peas 🍲

Friday: Thai green curry and jasmine rice 🥘

Saturday: Beef mince tacos & salad 🌮

Sunday: Easy Spanish chicken & roast potatoes. 🍗🥔

Week 4

Monday: Sweet chilli pork stir fry & udon noodles 🥬🍜

Tuesday: Scrambled egg & bacon on toast.🥚🍞

Wednesday: Toad in the hole with cauliflower cheese and peas. 🧀

Thursday Tricolour taglielle with rocket, tomatoes, feta & capers 🍝

Friday: Chicken korma curry & poppadums.

Saturday: Burgers with cheese, tomato & lettuce 🍔

Sunday: Mexican grilled chicken & salad 🍗🥑🌽

Week 5

Monday: Fusilli carbonara with streaky bacon lardons 🍝🥓

Tuesday: Lemon chicken & green beans with coconut rice

Thursday: Piri piri chicken with broccoli & sweet potatoe wedges 🍗🌶🍠

Friday: Pulled pork burritos with gem lettuce, avocado & tomatoe 🌯🥗

Saturday: Tomato pasta bake 🥫

Sunday: Roast beef, cauliflower cheese, Yorkshire puddings, carrots, rosemary roast potatoes. Chocolate tart & creme fraiche. 🥩🥔🧄🥮

Week 6

Monday: Chimichurri chicken with broccoli & mash. 🍗🥦🥔

Tuesday: Steamed fish & pak choi parcels with sticky rice 🥬🍱

Wednesday: Chicken, spinach & mushroom pesto spaghetti 🍗🍝

Thursday: Thai beef stir fry 🥩 🍝

Friday: Steak, potato wedges & green beans 🥩🥔

Saturday: Crispy chicken burgers with coleslaw & french fries

Sunday: Roast garlic & herb chicken and roasted root veg. 🍗🧄🥕🍠🧅

Week 7

Monday: Tiger Prawn tagliatelle 🍝

Tuesday: Chicken breasts stuffed with green olives and goats cheese and roasted cubes

Wednesday: Oregano lamb steaks sand giant cous cous (Goujons for kids) 🥩

Thursday: Pea and sweet potatoe korma 🥘

Friday: Steak, wedges and chimichurri sauce

Saturday: Tomatoes pasta bake 🥫

Sunday: Roasted herb chicken with tomato & mozzerella & fusilli salad with honey dressing 🍗🥗

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venuefit · 5 years

Text

Exclusive use Luxury Townhouse Package (£4850.00)

Townhouse No.5 can be exclusively yours for your special day. It includes opulent features, original fireplaces, rich wood paneling, dramatic stained glass windows and sweeping wooden staircases with 12 truly luxurious bedrooms and suites, as well as the ultimate honeymoon suite, 'Domaine Georges Vernay', complete with private patio area. Capacity Ideal for up to 80 guests in the day guests and 120 evening guests. The property's own 'secret' terraced garden is perfect for an intimate and sophisticated wedding ceremony and reception. The Macallan, Glenlivet, Ardbeg and Glengoyne private rooms will all be at your disposable. ✔ Private function rooms ✔ Honeymoon suite on a basis for the wedding night ✔ 12x luxury bedrooms on a B&B (Bread and Breakfast ) basis for the wedding night ✔ Dedicated Wedding co-ordinator ✔ Flowers for table centerpieces ✔ Place cards ✔ Personalized menus ✔ Candles ✔ Cake knife ✔ Master of ceremonies

Menu Options

CANAPÉS (£3 PER CANAPÉ) Oyster in shell with caviar Mini roast beef and Yorkshire pudding and horseradish cream Seared, hand dived Scottish scallop with chorizo Dunkeld smoked salmon with a herb bannock and crème fraîché Tartlet of spiced Mediterranean vegetables with aged Parmesan Deep fried calamari with sweet chilli jam and mango Bon bon of Dingwall black pudding and pear chutney Pea and Parmesan crostini Sun blushed tomato and mozzarella Free range chicken satay and salsa RUINART MENU ( £44.50 PER PERSON ) Dunkeld smoked salmon, classic garnish Roast plum vine tomato soup with basil oil Tian of Stornoway black pudding confit potato, poached free range egg and Dijon mustard Green apple sorbet Cullen skink soup, lemon oil Strawberry jelly, Champagne foam Pan fried sea bream with herb pommes purée and sauce vierge Butter roasted corn fed chicken suprême with pommes fondant, truffled haricots vert and a Madeira cream Loch Duart salmon fillet with a warm salad of ratte potato and spring onion, caviar and cucumber, beurre blanc Risotto of fresh herbs and Roquefort blue cheese with herb oil Devonshire sticky toffee pudding with clotted cream Peanut parfait, cherry sorbet and chocolate sauce Fresh fruit pavlova with crème Chantilly Tea or coffee with petit fours Supplement of £9 per person: Selection of British and continental cheeses POL ROGER MENU (£49.50 PER PERSON) Risotto of saffron and fresh pea, aged Parmesan Terrine of smoked ham hock and puy lentils, toasted farmhouse bread, pickles Cullen skink, lemon oil Crab bisque Lychee and chilli sorbet Carrot and cardamom soup. Traditional roasted sirloin of Scottish beef, Yorkshire pudding,truffled French beans, château potatoes, red wine and rosemary sauce, béarnaise Pan fried sea bass, basil crushed potatoes, anchovy beignet, sauce vierge Roasted rump of Perthshire lamb with baby carrot puree, pomme fondant, savoy cabbage and thyme jus Butternut squash and ricotta gnocchi, micro herb salad. Dark chocolate and pistachio tart, pistachio ice cream, cocoa nib croquant White chocolate panna cotta, passion fruit syrup, langue de chat biscuits Poached William pear, crème frâiche mousse, Valhrona chocolate sauce Tea or coffee with petit fours Selection of British and continental cheeses Supplement of £9 per person VEUVE CLICQUOT MENU (£55.00 PER PERSON) Chicken liver parfait, baby figs, toasted brioche Tian of west coast crab, avocado, cucumber and dill dressing Velouté of wild mushroom and hazelnut oil Lemon sorbet Lobster consommé Champagne granita, strawberry mousse Highland roasted venison loin, dauphinoise potatoes, cinnamon braised red cabbage, celeriac purée, port wine jus Beef Wellington, wilted baby spinach, mange-tout, sauce à la périgourdine Fillet of line caught halibut, chowder of mussels, surf clams, razor clams, tomatoes, wilted greens, basil oil Italian white truffle tagliatelle, Parmesan cream Valrhona chocolate crème brûlée, shortbread fingers Baked New York cheesecake, apricot coulis Chocolate and golden raisin brownie, rum and raisin ice cream, white chocolate espuma Tea or coffee with petit fours Selection of British and continental cheeses Supplement of £9 per person BARBEQUE MENU (£29.50 PER PERSON) Pork and apple sausages Mini Cairn Hill burgers, sesame buns Marinated St Bride chicken legs Halloumi vegetable kebabs SALADS&VEGETABLES Pasta salad Tomato, cucumber and coriander salad Seasonal rice Potato salad coleslaw Grilled sweet corn INDIVIDUAL DESSERTS White chocolate panna cotta Fruit salad Tarte au citron, raspberry sorbet Strawberries and clotted cream DRINK PACKAGES (FROM £25.00 PER PERSON) PLANETA (£25.00 PER PERSON) A glass of sparkling wine Half a bottle of house wine Glass of sparkling wine for the toast GEOFF MERRILL (£29.50 PER PERSON) A glass of Champagne Half a bottle of house wine Glass of Champagne for the toast Half a bottle of mineral water WILLI OPITZ (£34.50 PER PERSON) A glass of Champagne Half a bottle of wine to complement your menu (please speak to your Wedding Co-ordinator) Glass of Champagne for the toast Half a bottle of mineral water FAQ What's the capacity of the function rooms? Our venue offered the exclusive use of a Townhouse with a number of private rooms in it. The smallest is our Glengoyne room seating up to 10 / The Ardbeg seating up to 16 / The Glenlivet seating up to 50 or if combining the Glenlivet & Ardbeg it can seat up to 80. What are the check-in and check-out times? Check-in – 3pm / Check out – 11am What else comes with the function room (projector, stage, table setup: boardroom table, etc.)? All tables, white table linen, white linen napkins, crockery, cutlery, glassware, wooden dancefloor hire, and own events staff. What is the cancellation policy? There is a non-refundable deposit of £ 1000 to reserve the day and make preparations for your event. Cancellations will : 7-12 months prior event date, we charge 10% 4-6 months prior, we charge 25% 3 months or less prior, we charge 100%) Is a special food arrangement possible for food not listed on your menu? We can tailor catering to suit each party Read the full article

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