Carrot & Coriander Soup

Ingredients
1½ oz butter
6 oz trimmed and sliced leeks
1 lb sliced carrots
2 tsp ground coriander
1 tsp plain flour
2 pints vegetable stock
¼ pint single cream
salt and ground black pepper
a few coriander leaves, roughly torn (optional)

1. Melt butter in a large pan. Add leeks and carrots, stir then cover pan and cook gently for 7-10 minutes, until the vegetables begin to soften but not colour
2. Stir in the ground coriander and flour and cook, stirring for 1 minute
3. Add the stock, and bring to the boil, stirring. Season with salt and pepper, then reduce the heat, cover the pan and simmer for about 20 minutes or until the vegetables are tender
4. Leave the soup to cool a little, then puree in a blender until quite smooth. A blend-stick can be used alternatively
5. Stir in the cream. Re-heat gently, but do not boil. Adjust seasoning. Serve after placing torn coriander leaves in bowl. 

In memory of Barbara, RIP 6 October 2020

Chicken soup

Ingredients
3 chicken thighs
2 vegetable or chicken stock cubes
Large stick of celery
Carrots
Onions
Turnip
Pearl barley
Lentils
Savoy cabbage leaves
Large potato
Salt & pepper
Parsley

Put 3 chicken thighs into large pan

Add the stock cubes and cover with water

Add a coarsely chopped stick of celery

Large chunks of carrots

A large or two small onions, chopped in large chunks

Bring to the boil and simmer for one hour

Leave to cool

Strain

Remove the vegetables

Remove the chicken

Heat up the stock

Add finely chopped carrot, onion, turnip &c

Add 2 tablespoons of pearl barley

Add 2 tablespoons of lentils

Simmer gently until vegetables are cooked

Add 4 finely chopped leaves of (savoy) cabbage

Add one potato, chopped into large chunks
Season with salt and pepper 

Boil for another ten minutes

Add chopped chicken

and parsley

Potato salad, egg mayo and spring onions

Boil 5 eggs from cold water for at least 15 minutes, simmering gently.
Run them under the cold tap until completely cold.

Boil a potato, big enough to dice when cool.

Mix mayonnaise and cream or crème fraîche to taste

Chop up spring onions, removing outer layer of skin if necessary

Macaroni & cheese

6 ounces of macaroni
1½ oz butter
1½ oz plain flour
1 pint milk
1 full teaspoon of mustard
6 oz grated cheddar cheese
salt & pepper

1. Boil the macaroni in a large pan according to pack instructions; commonly for 10 minutes.

2. Meanwhile, melt the butter in a pan, stir in the flour and cook, stirring, for 1 minute
Remove from heat and gradually stir in milk.
Bring to the boil and cook, stirring until the sauce thickens
Remove from heat.
Season to taste
Add nutmeg or mustard

3. Drain the macaroni and add to the sauce, together with ¾ of the cheese. 
Mix well and put into an ovenproof dish

4. Place on a baking tray and into a hot oven, pre-heated to 200°C / 400°F, for 20 minutes.