CELERIAC & APPLE SOUP | VEGETABLE RECIPES | JAMIE MAG…
Earthy, sweet & delicious, this hearty soup is perfect for winter
Total Time 55 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
- Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
- Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
- Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
- Heat the remaining oil in a pan and fry the sage leaves until crispy.
- Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.
Nutrition Facts : Calories 237 calories, FatContent 16.5 g fat, SaturatedFatContent 6.1 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 14.6 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 0.4 g salt, FiberContent 0 g fibre
VEGAN APPLE CAKE RECIPE | BBC GOOD FOOD
Make this apple and almond cake to fill your cake tin. It's an ideal treat for anyone following a dairy-free or vegan diet, and is delicious for afternoon tea with a cuppa
Provided by Esther Clark
Categories Dessert
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Use the spread to butter a 20cm deep cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Pour the oat milk into a jug, add the lemon juice and leave to sit for 5 mins at room temperature.
- Put the flour, both sugars and the baking powder in a large bowl, pour over the thickened oat milk mixture and almond extract, then add the butter and ½ tsp salt. Beat everything together using an electric whisk. Tip the apples into a second large bowl, sprinkle over the extra 1 tbsp flour and toss to coat. Fold the apples through the cake batter using a spatula, then spoon the mixture into the prepared tin and sprinkle over the almonds.
- Bake in the centre of the oven for 1 hr-1 hr 20 mins, or until golden and firm to the touch. Leave to cool for a few minutes in the tin. Serve warm, or turn out onto a wire rack and leave to cool completely. Once cool, will keep in an airtight container for up to three days.
Nutrition Facts : Calories 445 calories, FatContent 16 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 67 grams carbohydrates, SugarContent 30 grams sugar, FiberContent 3 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.15 milligram of sodium
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CRESCENT MOZZARELLA STICKS RECIPE - PILLSBURY.COM
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Reviews 3.5
Total Time 30 minutes
Calories 130 per serving
- Bake 12 to 15 minutes or until golden brown. Serve hot with additional sauce for dipping.
CELERIAC & APPLE SOUP | VEGETABLE RECIPES | JAMIE MAG…
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 237 calories per serving
- Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
- Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
- Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
- Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
- Heat the remaining oil in a pan and fry the sage leaves until crispy.
- Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.
VEGAN APPLE CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dessert
Calories 445 calories per serving
- Bake in the centre of the oven for 1 hr-1 hr 20 mins, or until golden and firm to the touch. Leave to cool for a few minutes in the tin. Serve warm, or turn out onto a wire rack and leave to cool completely. Once cool, will keep in an airtight container for up to three days.
CRESCENT MOZZARELLA STICKS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 3.5
Total Time 30 minutes
Calories 130 per serving
- Bake 12 to 15 minutes or until golden brown. Serve hot with additional sauce for dipping.
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