Pea, Mint & Spring Onion Soup with Parmesan Biscuits

Pea, Mint & Spring Onion Soup with Parmesan Biscuits

Prep:20 mins                 Cook:25 mins               Easy               Serves 6

 

The parmesan ‘tuiles’ make this soup stylish enough for entertaining – but they take just a few minutes to make

 

 

Nutrition: Per Serving

kcal 213         fat 9g          saturates 4g         carbs 20g         sugars 8g          fibre 8g          protein 15g        low in salt  0.72g

 

Ingredients

  • 1 tbsp olive oil
  • knob of butter
  • ½ bunch spring onion , sliced, plus a few extra to serve
  • 1 potato , cut into small dice
  • 1l hot vegetable stock
  • 900g frozen petits pois
  • ½ small bunch mint , leaves picked, plus a few extra to serve
  • 85g parmesan (or vegetarian alternative), very finely grated

 

 

Method

  • STEP 1

    Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.

  • STEP 2

    Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.

  • STEP 3

    To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.

  • STEP 4

    To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.

Pea, Mint & Spring Onion Soup with Parmesan Biscuits
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One-pan Salmon with Roast Asparagus

One-pan Salmon with Roast Asparagus

Prep: 20 mins              Cook: 50 mins                Easy                 Serves 2

 

 

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

 

Nutrition: Per Serving

kcal 483      fat 25g       saturates 4g        carbs 34g       sugars 6g         fibre 3g        protein 33g         low in salt 0.24g

 

Ingredients

  • 400g new potato, halved if large
  • 2 tbsp olive oil
  • 8 asparagus spears, trimmed and halved
  • 2 handfuls cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 2 salmon fillets, about 140g/5oz each
  • handful basil leaves

 

Method

  • STEP 1

    Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

  • STEP 2

    Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

     

 

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Herby spring chicken pot pie

Herby spring chicken pot pie

Prep: 10 mins      Cook: 30 mins           Easy           Serves:  4

 

 

Minimise your washing-up with this delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It’s ideal for busy weeknights.

 

Nutrition: Per serving

kcal 526       fat 22g         saturates 8g        carbs 47g       sugars 7g        fibre 7g        protein 32g        salt 1.3g

 

Ingredients

  • 2 tbsp olive oil , plus a little extra for brushing over the pastry
  • bunch spring onions , sliced into 3cm pieces
  • 250g frozen spinach
  • 6 ready-cooked chicken thighs (or see tip, below)
  • 350ml hot chicken stock
  • ½ tbsp wholegrain mustard
  • 200g frozen peas
  • 200ml half-fat crème fraîche
  • ½ small bunch tarragon , leaves finely chopped
  • small bunch parsley , finely chopped
  • 270g pack filo pastry

 

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it’s starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.

  • STEP 2

    Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.

     

 

RECIPE TIPS

USE SHREDDED CHICKEN

Use 400g shredded roast chicken if you have leftovers from Sunday lunch.

Herby spring chicken pot pie
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Cheesy Baked Pasta with Radicchio

Cheesy Baked Pasta with Radicchio

A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.

 

 

Active: 25 mins          Total: 1 hr        Yield: 6 to 8

 

 

Ingredients:

2 tablespoons olive oil
2 medium-size red onions, thinly sliced
1 large head radicchio, cored and sliced into 1/2-inch-thick ribbons
2 large garlic cloves, thinly sliced
1 tablespoon red wine vinegar
3 1/2 tablespoons kosher salt, divided
6 ounces softened goat cheese, crumbled (about 1 1/2 cups)
1 1/2 cups heavy cream
3 quarts water
1 pound uncooked short pasta (such as gemelli, casarecce, or strozzapreti)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
8 ounces fontina cheese, cut into 1/2-inch cubes (about 2 cups), divided
4 ounces thinly sliced prosciutto, torn into 1-inch pieces
Unsalted butter, softened, for greasing baking dish
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

 

 

Directions:

Step 1

Preheat oven to 375°F. Heat oil in a 12-inch, high-sided skillet over medium-high. Add onions; cook, stirring occasionally, until softened, 10 to 12 minutes. Stir in radicchio, garlic, vinegar, and 1/2 teaspoon salt; cook, stirring often, until radicchio is just wilted, about 1 minute. Stir in goat cheese and cream; bring to a simmer over medium-high. Remove from heat, and set aside.

Step 2

Bring 3 quarts water to a boil in a large pot over high. Stir in 3 tablespoons salt. Add pasta, and cook until just shy of al dente, 7 to 9 minutes. Drain; reserve 1 cup cooking liquid. Stir pasta, reserved 1 cup cooking liquid, pepper, nutmeg, and remaining 1 teaspoon salt into radicchio mixture. Fold in 11/2 cups fontina cheese and prosciutto; toss well.

Step 3

Transfer pasta mixture to a 3-quart baking dish lightly greased with butter. Dot with remaining 1/2 cup fontina cheese; sprinkle with Parmigiano-Reggiano. Bake in preheated oven until golden brown on top and bubbling around edges, 25 to 30 minutes. Let stand 5 minutes before serving.

 

Make Ahead

Pasta can be assembled through step 2 one day ahead. Cover and refrigerate until ready to bake.

 

Suggested Pairing

Substantial wintertime rosé.

 

 

Cheesy Baked Pasta with Radicchio
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One Skillet Taco Chicken & Rice

One Skillet Taco Chicken & Rice

Filled with spice-rubbed chicken breast and brown rice, this hearty casserole casserole is a healthier take on Tex-Mex. Meal planning? Leftovers taste just as good the next day!

 

YIELDS: SERVINGS        PREP TIME: HOURS MINS         TOTAL TIME: HOURS 20 MINS

 

INGREDIENTS:

1 1/2 c. brown rice

1 1/2 lb. chicken breasts, cut into 1-inch chunks

1 tbsp. smoked paprika

2 tsp. ground cumin

2 tsp. dried oregano

1 tbsp. olive oil

1 tbsp. chopped garlic

1/3 c. chopped onion

diced green bell pepper

(7.5-oz) can no-salt black beans, drained

large beefsteak tomato, diced (OR 1 can diced tomatoes)

2 c. red enchilada sauce

1 c. water

3/4 c. shredded cheese (such as Mexican cheese: blend of cheddar, Monterey Jack, and asadero)

Sea salt & pepper, to taste

Freshly chopped cilantro, for garnish

Avocado, sliced, for garnish

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DIRECTIONS:

  1. Preheat oven to 400°. Cook rice according to instructions and set aside to cool.
  2. Season chicken breast with smoked paprika, cumin, and dried oregano.
  3. Set a deep (nonstick) skillet on medium heat, and once hot, add olive oil, garlic, onion, and bell pepper. Cook for 2 to 3 minutes until the outside of the onion has slightly browned.
  4. Add chicken breast and cook for about 3 to 5 minutes.
  5. Fold in the cooked brown rice, then stir in the black beans, tomato, enchilada sauce, and water.  Mix everything together and bring to a light simmer.   Reduce the heat to low-medium, then cover and cook for 8 to 10 minutes.
  6. Remove the top, stir up the chicken and rice and season to taste with sea salt & pepper.  Sprinkle on some cheese (if desired), then bake for 5 to 7 minutes to melt the cheese.
  7. Garnish with fresh cilantro and avocado, then enjoy!
One Skillet Taco Chicken & Rice
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