NATIONAL THEATRE AT HOME

Join us right here every Thursday at 7pm UK time for some of the best British theatre, free to stream for a week. Starting from 2 April with the online premiere of One Man Two Guvnors

 

– Good Food Ideas –

 

 

 

"Bide at Hame" Recipes

 from Chef James Martin, Peerie Shop Cafe

 

  • Curried Parsip Soup
    Curried Parsip Soup
  • Curried Parsip Soup
    Curried Parsip Soup
    Curried Parsnip Soup Serves6-8 2 large onions chopped 3 tspns garlic puree 2 tspns ground turmeric 3 Tblspn curry powder (I use madras) 75 grms Shetland butter 700 grms parsnips chopped 250 ml Shetland double cream 3 vegetable stock cubes Peerie bit of chopped parsley Salt and pepper Put the butter in a pan with the onion, garlic, turmeric and curry powder with a little water and let this cook for 10-15 minutes until the onion is soft. Add the parsnips and then just cover this with cold water. Bring to the boil and simmer for 30-40 minutes until parsnips are soft. Add the stock cubes and cook a further 5 minutes. Add the cream to the soup and then using a hand blender or food processor blend until smooth. Season with salt and pepper before garnishing with parsley.
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  • Cheese Scones
    Cheese Scones
  • Cheese Scones
    Cheese Scones
    Cheese scones.....I don’t use weighing scales so these quantities are approximate. Oven 180c gas 4 makes 8-10 scones 150 grms sifted self raising flour 100 grms grated cheddar 40 grms grated Parmesan 20 grms grated gruyere 50 grms butter 150 - 200 ml milk If you don’t have Parmesan or gruyere just add half teaspoon of salt to get extra flavour. Mix up the flour and cheeses in a bowl, add the butter and rub in with your fingers until it’s all mixed up. Add the milk a bit at a time until you have a mix that’s not too wet. Flour a chopping board or worktop and roll out the scones to the thickness you want them to come out as (they won’t rise much more). Use a scone cutter or just a knife to get them the shape you want. Put on a floured baking tray and bake for about 15-18 minutes. Allow to cool on a cooling tray or you will end up with a soggy bottom and nobody wants that do they.
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  • Tomato & Basil Soup
    Tomato & Basil Soup
  • Tomato & Basil Soup
    Tomato & Basil Soup
    CREAM OF TOMATO -or - TOMATO AND BASIL if you add basil at the end. Serves 6 easily. 50 ml olive oil 4 small onions chopped 2 teaspoons garlic purée 1 dessert spoon tomato purée 2 400grm tins chopped tomato 1/2 tin cold water 2 vegetable stock cubes 1 dessert spoon granulated or caster sugar 250 ml double cream Salt and pepper Handful chopped basil Warm the olive oil and a little water in a pan and add the onion and garlic and let this cook gently for about 10-15 minutes before adding the tomato purée and a little more water if necessary. Cook this gently for a further 10 minutes and then add the tomatoes and cold water. On a medium heat bring this to a near boil and add the stock cubes and sugar. Simmer gently for about 20 minutes before adding the cream. Let it cook a further 10 minutes before blending with a hand blender or in a food processor (bit by bit). Add salt and pepper to taste and garnish with basil if you prefer. Serve with a cheese scone, recipe to follow.
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  • Butternut Squash Soup
    Butternut Squash Soup
  • Butternut Squash Soup
    Butternut Squash Soup
    BUTTERNUT SQUASH or SWEET POTATO with chilli and coconut soup. Serves 6 50 ml olive oil 2 medium onions chopped 2 teaspoons garlic purée 1/2 teaspoon chilli powder or 1 teaspoon lazy chilli 3 sweet potato or 2 butternut squash 2 vegetable stock cubes Water 1 tin coconut milk 1/2 red pepper finely diced 1/2 green pepper finely diced Put oil in pan with a little water and heat before adding onion, garlic and chill. Allow this to cook for around 15 minutes until onions are soft. Add the sweet potato or squash and then only just cover with cold water. Bring to the boil and add the stock cubes. Let this simmer for around 20 - 30 minutes until potato or squash is soft. Add the coconut milk Use a hand blender or food processor (bit by bit) to blend the soup. Garnish with the diced pepper and season with salt and pepper to taste. If it’s too spicy for you add more coconut milk.
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  • Curried Parsip Soup
    Curried Parsip Soup
  • Curried Parsip Soup
    Curried Parsip Soup
    Curried Parsnip Soup Serves 6-8
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  • Cheese Scones
    Cheese Scones
  • Cheese Scones
    Cheese Scones
    Cheese scones.....I don’t use weighing scales so these quantities are approximate.
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  • Tomato & Basil Soup
    Tomato & Basil Soup
  • Tomato & Basil Soup
    Tomato & Basil Soup
    CREAM OF TOMATO -or - TOMATO AND BASIL if you add basil at the end. Serves 6 easily. 50 ml olive oil 4 small onions chopped 2 teaspoons garlic purée 1 dessert spoon tomato purée 2 400grm tins chopped tomato 1/2 tin cold water 2 vegetable stock cubes 1 dessert spoon granulated or caster sugar 250 ml double cream Salt and pepper Handful chopped basil Warm the olive oil and a little water in a pan and add the onion and garlic and let this cook gently for about 10-15 minutes before adding the tomato purée and a little more water if necessary. Cook this gently for a further 10 minutes and then add the tomatoes and cold water. On a medium heat bring this to a near boil and add the stock cubes and sugar. Simmer gently for about 20 minutes before adding the cream. Let it cook a further 10 minutes before blending with a hand blender or in a food processor (bit by bit). Add salt and pepper to taste and garnish with basil if you prefer. Serve with a cheese scone, recipe to follow.
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  • Butternut Squash Soup
    Butternut Squash Soup
  • Butternut Squash Soup
    Butternut Squash Soup
    BUTTERNUT SQUASH or SWEET POTATO with chilli and coconut soup. Serves 6 50 ml olive oil 2 medium onions chopped 2 teaspoons garlic purée 1/2 teaspoon chilli powder or 1 teaspoon lazy chilli 3 sweet potato or 2 butternut squash 2 vegetable stock cubes Water 1 tin coconut milk 1/2 red pepper finely diced 1/2 green pepper finely diced Put oil in pan with a little water and heat before adding onion, garlic and chill. Allow this to cook for around 15 minutes until onions are soft. Add the sweet potato or squash and then only just cover with cold water. Bring to the boil and add the stock cubes. Let this simmer for around 20 - 30 minutes until potato or squash is soft. Add the coconut milk Use a hand blender or food processor (bit by bit) to blend the soup. Garnish with the diced pepper and season with salt and pepper to taste. If it’s too spicy for you add more coconut milk.
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  • Thai Curried Vegetable Soup
    Thai Curried Vegetable Soup
  • Thai Curried Vegetable Soup
    Thai Curried Vegetable Soup
    So today I thought I’d post my recipe for THAI CURRIED VEGETABLE SOUP Very easy to make you can easily substitute my ingredients with other vegetables if you like....serves 6 - 8 50 ml olive oil 2 medium onions chopped 1 teaspoon garlic purée 2-3 teaspoons Thai green or red curry paste (depending how hot you like it) 2 carrots sliced julienne (thin strips) 1 courgette sliced julienne 1 small tin water chestnuts (no need to drain) 1 small tin bamboo shoots (no need to drain) 1 pint cold water 1 red pepper sliced julienne 1 green pepper sliced julienne 1 tin coconut milk Handful chopped parsley Handful chopped coriander Salt and pepper Heat the oil in a pan with a little water and add the onion and garlic and cook for about 10 minutes before adding curry paste and maybe a little more water if necessary. Cook this for a further 10 minutes add the carrot and courgette and cook 10 minutes more. Add the water chestnuts and bamboo shoots and 1 pint cold water. Bring to near boil. Gently simmer for 15 minutes and then add the peppers. In a bowl use a whisk or hand blender to blend the coconut milk before adding to the soup. This will prevent it separating. Next add the chopped herbs and season to taste. Easy peasy enjoy.
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  • Broccoli and Stilton Soup
    Broccoli and Stilton Soup
  • Broccoli and Stilton Soup
    Broccoli and Stilton Soup
    So as we begin week 2/3 of staying home and keeping people safe I thought you might like a recipe for broccoli and Stilton soup. Serves 6
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  • Pea and Ham Soup
    Pea and Ham Soup
  • Pea and Ham Soup
    Pea and Ham Soup
    Now bairns (an endearing term I use for our much loved and greatly missed customers at the Peerie shop cafe ) how about some pea and ham soup today.
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