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Astar's Recipe - Green Vegetable Soup, Pancakes with Lamb, Golden Glow Cake - 17 September

Green Vegetable Spring Soup
1 tbsp olive oil
1 red onion, chopped
2 cloves garlic, crushed
4 cups chicken or vegetable stock
7 zucchini, trimmed then chopped
2 cubes thawed spinach blocks
A couple of good handfuls of chopped basil leaves (keep some whole for garnishing)
375ml can evaporated skim milk
Heat oil in a large saucepan. Add onions and cook for several minutes, then add garlic. Add stock, zucchini, spinach and basil. Bring to the boil, then simmer uncovered for around 10 minutes. Let cool, then place in blender and blend until smooth. Add evaporated milk and heat through without boiling. Serve in deep bowls garnished with basil leaves.

Optional - add cooked sliced chicken and sourdough bread for a really great complete dinner.

Vegetable Pancakes with Lamb

Make a pancake recipe as per normal. Grate a carrot or chop a courgette or pumpkin into the mixture. Add chopped spring onion. You can also add chopped fresh herbs such as flat leaf parsley, mint or coriander. Add water to thin the pancake mix. It should be thin enough consistency that when you tip the mixture the pan, it spreads to the edge.

For the filling, cook lean lamb steaks until pink on the inside. Slice thinly and arrange over half of the pancake. Drizzle with mint sauce and fold the other half of the pancake cover the lamb. Sprinkle Tuscan seasoning over the top and serve.

Golden Glow Cake
4 oz butter
1 cup Sugar
1 cup Flour
1/2 cup Milk
3-4 egg yolks
1 tsp baking powder
1 tsp vanilla essence
Melt 1 tbsp butter in a round tin. Sprinkle with chopped nuts and 2 tbsp brown sugar. Set aside.

Cream butter and sugar. Add eggs and beat again. Add sifted dry ingredients and milk alternatively. Pour into prepared tin and cook in oven at 180degC for about 30 mins until cake springs back. Turn out of tin immediately.