Cherry sultana loaf
A classic buttery loaf cake dotted with glacé cherries and sultanas, perfect sliced at tea time. Toss the fruit in a little flour so it stays spread through the cake. Contains egg.
Britishby KrazyBadal 0 views
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716 recipes
Fruit & nut cake
A simple, eggless fruit cake made with condensed milk, packed with mixed nuts, dried fruit and cherries and warmed with ginger and cinnamon. The book says it can be used as a wedding cake.
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Fruit loaf
An eggless, dark and spicy fruit loaf flavoured with cocoa, cinnamon and black treacle, with mixed nuts and dried fruit. It is brushed with brandy while warm and dusted with icing sugar. Serve in slices with fresh cream. Leave out the sherry and brandy for an alcohol-free loaf.
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Corn chowder for babies
A sweet, creamy chowder of sweetcorn, potato, leek and red pepper simmered in milk, then blended and sieved until silky. It suits babies of 8–18 months, and older children enjoy it unsieved. Serve warm.
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Kadu sweet & sour soup
A light, sweet-and-sour soup made from ash gourd (kadu) stock, thickened with cornflour and seasoned with tomato and chilli sauces, vinegar and black pepper. Lightly fried carrot, cauliflower and spring onion go on top for crunch. Serve it with hot buns. Bottle gourd works just as well as ash gourd.
Indian
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Cauliflower soup with farfalle
A smooth, creamy cauliflower soup flavoured with nutmeg and Parmesan, with little bow-tie pasta stirred through. It's served with crisp, curled melba toast sprinkled with Parmesan and paprika, so it makes a light meal on its own.
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Chinese hot & sour soup
An Indo-Chinese restaurant favourite: a clear stock thickened with cornflour and packed with finely shredded vegetables and paneer or tofu. It gets its heat from black pepper and chilli and its sourness from vinegar. Serve it sizzling hot with green chillies in vinegar, chilli sauce and soy sauce on the side.
Chinese
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Carrot & coriander soup
A smooth, velvety carrot soup blended with potato for body and finished with butter-fried coriander and a splash of milk. It's mild and warming, so it suits the whole family. Serve it with crusty bread or croutons.
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Vegetable & vermicelli noodle soup
A clear, gingery broth with mushrooms, Chinese cabbage and fine rice noodles, seasoned with soy sauce and a little cider vinegar. It's light and quick, and good when you want something warming but not heavy. Serve it in warmed bowls.
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Minestrone soup
A hearty Italian vegetable soup with cannellini beans, cabbage and a little spaghetti, finished with a bright basil and tomato pesto stirred in at the end. Don't let it boil hard once the vegetables are in: over-boiled soups lose their colour and body. Serve hot with crisp garlic toast.
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Classic vegetable pasta soup
A thick, chunky vegetable soup with beans, herbs and small pasta, simmered slowly so the flavours come together. It's a meal in a bowl: serve it in warmed bowls with grated Parmesan, parsley and some crusty bread.
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Carrot & tomato soup
A smooth, everyday soup of carrots and tomatoes, blended with potato for body and finished with a cumin tempering and mixed herbs. For a plain tomato soup, use more tomatoes and fewer carrots; for cream of tomato soup, stir in 4 tbsp fresh cream. Serve hot with garlic bread.
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Carrot & ginger soup
A silky, deep orange soup of carrots and onion with plenty of fresh ginger, sweetened with a little honey and finished with butter. It's light, warming and good for a cold day. Serve it topped with fine shreds of fresh ginger and some bread sticks.
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Broccoli yogurt soup
A quick, bright green broccoli soup blended with garlic and basil, with yogurt for a gentle tang. Cook it just until hot: boiling it hard would split the yogurt. Serve hot with toast.
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Spicy vegetable & cashewnut soup
Long strips of mixed vegetables simmered in a cumin, ginger, garlic and chilli broth, with halved cashews for richness and crunch. It's light but warming, and ready in about half an hour. Serve it hot.
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Grilled potato garlic soup
A rustic soup made by roasting potato, carrot, onion and celery until caramelised, then blending them smooth. It's topped with crisp roast potatoes and garlic, a swirl of cream and mixed herbs. Serve hot with croutons.
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Mexican avocado soup
A smooth, pale green soup of ripe avocado, cucumber, lime and coriander, blended and served cold. It's refreshing on a hot day; serve it with lime quarters, coarse salt and nacho triangles. Mexicans also serve it hot: make it with boiling vegetable stock instead of cold water, just before serving, and don't reheat it.
Mexicanby KrazyBadal 0 views
Green lentil & pea soup
A bright green soup of peas and lentils, thickened with a buttery curry roux and finished with mint and cream. Thin spaghetti makes it filling, and crisp three-cheese toast on the side turns it into a proper meal.
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Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.
Americanby KrazyBadal 0 views
Roasted tomato and basil soup
Roasting the tomatoes with onion and garlic concentrates their sweetness and gives the soup a gentle smokiness you can't get from a tin. Lovely with a grilled cheese sandwich.
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