Vegetable Soup a la Neil (v)

A bottom of the fridge recipe, created by Neil which was very yummy :)

For 2-3 portions you need:
2 leeks, sliced finely
3 spring onions, sliced finely
3 carrots, sliced finely
1 litre veggie stock
1 tbsp oil

Saute the leeks and onions in the oil. Add the stock and carrots. Bring to the boil and simmer for about 10 mins. Serve with bread.

Garlic Mushrooms (v)

A quick and easy recipe this one that can be adapted into other things, served as a starter or just as a quick snack. Use all oil or vegan marge to make it vegan.

For 2 portions you need:
250g mushrooms
2 tbsp butter
1 tbsp oil
3 cloves garlic, crushed
handful chopped chives and parsley
salt and pepper

Heat the butter and oil in a pan. Add the mushrooms and cook, gently, for about 10 mins till the juices have run out. Add the garlic and seasoning and cook for a further 5-10 mins. Serve with lashings of crusty bread, topped with the chives and parsley.

Watercress Soup (v)

This is a vibrant green colour (known in our house as green soup for obvious reasons) with a delicate flavour of watercress. I like it hot, though you can also serve it cold too if you fancied.

For 4-6 portions you need:
700g potatoes suitable for baking/mashing
1.5 litres veg stock
2 bags/bunches watercress
2 onions, chopped
2 tbsp butter/oil

Begin by frying the onions in the butter/oil for a few mins. Then add the peeled and chopped potatoes. Cover with the stock and cook for about 15 mins till the potatoes are tender. Turn off the heat and add the watercress. Blitz and season. Gently reheat, adding some more stock or soya milk if it's too thick. Serve with crusty bread. Yummy.

Sweet Potato, Onion and Sweetcorn Bhajis

A variation on the basic onion bhaji really, and there are infinite ways you can create different versions. This recipe reflects the ingrediants we had lying around at home yesterday. And they are pretty delicious :)

For about 20 bhajis you need:
8oz sifted gram flour
1 tsp baking powder
1 tsp tumeric
1 tbsp garam masala
1 tsp chilli flakes
1/2 cup chopped corriander
1 sweet potatoe, peeled and coarsley grated
1 tin sweetcorn, drained
3 large onions, shredded
salt and pepper
oil for deep frying

Begin by placing all the dry ingredients in a bowl. Add enough warm water to make a thick-ish batter (think yougurt). Then add the veggies and mix well. Heat oil in a wok till hot and fry spoonfuls of the bhaji mix. Turn over half way and cook till golden brown. Serve with chutney and salad. Yummy hot and cold!

Summer Fruit Compote

This sauce goes well with loads of different things: melon; pancakes; cheesecake; ice cream yada yada yada. Make some up and it'll last in the fridge for a good 5 days, assuming you don't scoff it all before then!

Take 1 pack frozen summer fruits, add 3 heaped tbsp icing sugar and heat gently till the sugar has dissolved and some of the fruit has started to break up. Leave to cool and serve as you wish. Add some more sugar to taste if you wish, depending on how you are serving it.

New York Cheesecake

Well vanilla cheesecake that's baked at any rate. Not sure how big apple it really it. But it is utterly delish.

For 12 meagre or 8 more generous slices you need:
23cm springform tin; baking paper
200g ginger nuts
70g butter, melted
800g cream cheese
4 eggs
200g vanilla sugar
1 tsp vanilla paste
1 tsp vanilla extract

Begin by smashing the biscuits to teeny tiny pieces in a food processor. Then add the melted butter and mix well. Press into the lined tin and chill. Meanwhile place the cream cheese, eggs, sugar and vanilla into a bowl and mix thoroughly, taking care not to overbeat. Pour into the tin and bake at 130 degrees for 45-60 mins. It should still have a wobble in the middle when cooked and will firm up once chilled. Leave to cool and then chill overnight. It's nice on its own but it's also nice with a fruit compote with it too.