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Nibblies, Starters & Soups
by jasmine • Tue 26 Feb 2008 10:46
Red Pepper Soup

4 red peppers chopped
1 large onion chopped
3 oz (85 gms) butter
Pint (600ml) chicken stock
Salt and Pepper - to taste
Tabasco sauce - to taste (available in Ecomarche or Carrefour)

Saute onions in butter for 3 mins, add chopped peppers season and cook for a further 5 mins. Add chicken stock bring to boil and simmer for 20 mins. allow to cool slightly and then liquidise. Sieve back into saucepan stir in a few drops of tabasco (more if you want it to have a bit more kick).

-You can freeze it at this point -

Serve with a swirl of cream, or creme fresche and chopped parsley ot chives + croutons if you have any

its quick and simple but also delicious :D
Good Luck Jasmine
Dec 2007
Re: does anyone have a good recipe to share?
by jasmine • Tue 26 Feb 2008 13:35
Thanks for that James, sounds delicous, thats another one to try.

Goose, as you don't like red peppers this one is courgette, hope you like them!! :?

Courgette Soup

1kg courgettes cut into cubes (use all skin seeds etc. unless very large then de-seed)
4 stock cubes (I prefer the maggi ones veg. variety)
4 laughing cow cheese triangles
1 litre water
salt and pepper to taste.

Put all ingredients in a large pan, cook until courgette soft (approx 10 mins) Cool slightly then liquidise serve with cream swirl
Dec 2007
Re: does anyone have a good recipe to share?
by maryr • Tue 26 Feb 2008 21:38
A few recipes you might enjoy - the mushroom soup is very tasty.


8oz(225g) lamb's liver, sliced thinly
2oz(50g)bacon lardons
1 medium onion, 1 garlic clove, chopped
4oz(125g) butter, 4-5tbsp cream
2tbsp chopped parsley, salt and pepper

Heat the butter in pan, add bacon lardons and onion and cook gently for 4-5 minutes. Add liver and cook a further 4 minutes, do not over-cook. Put the pan contents into a food processor. Add cream to the pan to absorb the meat juices. Add to the processor with seasoning. Process until smooth. Place in a mould, chill and serve with toast or brown bread.


1pt(600ml) chicken stock
2 onions, chopped, 1lb(450g) mushrooms, chopped
butter & oil, 2tsp marjoram
1 clove garlic, crushed, seasoning
3tbsp white wine
1/4pt(150ml) cream, 1oz(25g) rice

Sweat onions and garlic in melted butter and oil, sprinkle on marjoram, add half mushrooms and cook a few minutes. Add stock, seasoning, rice, and wine. Simmer for 20 minutes. Liquidise. Saute the remaining mushrooms, add to the soup and simmer for a few minutes. Add cream.


4 part-boned chicken breasts, with skin
1oz(50g) butter, softened
1oz(25g) fresh Parmesan, grated
2 garlic cloves, crushed,
2tsp fresh rosemary or 1tsp dried
6tbsp fresh breadcrumbs
2 red peppers, seeded and halved
12oz(350g) courgettes, cut into sticks
2oz(50g) black olives, 1tbsp olive oil
1/4pt(150ml) dry white wine or chicken stock,

Oven 375oF/190oC/Gas5
Loosen the skin on the chicken breasts. Beat together the butter, garlic, Parmesan, rosemary and breadcrumbs. Season well and spread over the chicken flesh, smooth the skin back to cover the filling. Chill for 20 minutes. Cut each pepper half into three strips. Mix with the courgettes, olives, oil and seasoning. Arrange the chicken and vegetables in a single layer in a shallow ovenproof dish. Bake uncovered for 15 minutes, pour on the wine. Cook for a further 20 minutes until the chicken is cooked.
*Omit the rosemary and instead use the zest of a lemon and 2tsp fresh thyme or 1tsp dried.
Nov 2007
Quick and simple nibblies
by Goose • Wed 26 Nov 2008 10:16
Handy nibblies:

I roll puff pastry,
Pickle/chutney/pesto/whatever you want!
Grated vintage cheddar cheese

Pre-heat oven to 200C

Place roll of puff pastry flat and spread thinly with chutney/pickle/pesto or whatever !
Sprinkle vintage cheddar cheese all over it;
Roll up into long "sausage" then slice into pin wheels.

Place on non-stick baking sheet/greaseproof paper and place in oven for about 15 minutes.

Can be eaten hot or cold. Terry really likes these.

User avatar
Mar 2005
Re: Nibblies, Starters & Soups
by Maria2009 • Fri 10 Jul 2009 08:44
Asparagus & Crabmeat Soup

This is a great recipe when fresh asaparagus is in season, although I'm told that frozen asaparagus can be used - just haven't tried that yet.

large bunch of fresh asparagus
2 tablespoons butter
1 smallish onion chopped finely
1 pint of vegatable stock (you can use cubes - I prefer Oxo as I find some of the french ones over-salty)
1/2 cup cream
2 extra tablespoons of butter
salt & freshly ground black pepper for seasoning
small tin of crabmeat


1. Trim asparagus by snapping off the woody ends and cut spears into 1-inch pieces.
2. Melt the butter in a heavy saucepan. Add asparagus and cook for 5 to 6 minutes, stirring frequently until bright green. Add chopped onion and cook until onion as softened slightly.
3. Add stock and bring to a boil, skimming off any foam from surface. Lower heat and simmer for about 5 minutes until asparagus is tender, yet crisp. Reserve an asparagus tip or two for each person for garnish. Season soup to taste with salt and freshly ground pepper. Cover and continue simmering for 15 to 20 minutes until asparagus is very tender.
4. Puree the soup. You may want to strain the soup at this point; you want the soup to be satiny. Return the soup to a boil over medium-high heat and then return to simmering. Stir in the cream and adjust the seasoning. Add the extra butter - this is what puts the lovely sheen on the soup.
5. Stir in the drained can of crab meat and serve immediately - garnished with your reserved asparagus tips.

To freeze (which I haven't tried as my family gobble this up in one serving!) stop before you add the cream and extra butter, allow to cool, then pop in the freezer.

Enjoy :)
Apr 2009
Re: Nibblies, Starters & Soups
by JulieR • Sat 11 Jul 2009 13:08
Very easy nibbles and delicious....
tortilla crisps with a blob of soft cheese and a bit of smoked salmon on top. Ideal mouth size nibble and quick and easy to prepare.
May 2005
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