Curried Parsnip, Carrot & Ginger Soup

I had a lot of parsnips left in my garden that needed to be used up, and my son absolutely loves soup, so i used them to make a big batch of soup.
He is only two but he loves food with a lot of flavour and he especially loves anything curried.
So i made up this recipe for him.

Makes 11 child portions
Prep time 20 minutes
Cook time 1 hour

2 tbsp olive oil
1 large onion cut into wedges
1 kg parsnips cored and cut into 3cm lengths
1 kg carrots sliced in half and cut into about 3
1 tbsp grated  fresh ginger or ground ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp dried coriander
1 tsp brown sugar
½ tsp turmeric
Fresh ground pepper to season
2 tins of plummed tomatoes
1 ½ litres of vegetable stock

In a large roasting tin mix the first 11 ingredients and roast for 30 to 35 minutes.
Blend the vegetables till smooth with the tomatoes and vegetable stock, then heat through in a saucepan, season to taste and serve.

Cheese and Pesto Scones

These scones are delicious!!! Just spread with butter.......

They are light and fluffy inside and have a crisp and crumbly crust. They are very much like what Americans call biscuits, especially the ones from The Red Lobster Restaurants, in America.



Pre heat oven 180c, 360f, gas mark 5

Makes approx 16 scone

2 cups Self raising flour plus extra for dusting

3 tsp baking powder

Large pinch salt

½ tsp cayenne pepper

1½ cups of grated cheddar cheese

¼ cup of grated Parmesan cheese

2 tbsp vegetable oil
125ml full fat milk

1 egg beaten

75ml pesto homemade or shop bought, i used homemade, recipe follows.

Mix all the dry ingredients together in a bowl.

In a second bowl mix all the wet ingredients together.

Add the wet ingredients to the dry and mix till it all comes together, add more milk if too dry.

Dust board and pat dough down till about 1 inch thick, cut out scones, keep doing this with left over dough till you run out.

Place on a greased baking tray and bake in middle of the oven for 15 minutes.

Pesto Recipe

2 Cups of fresh basil leaves packed

⅓ Cup toasted almonds

½ Cup grated parmesan cheese

½ Cup olive oil 

3 Garlic cloves

Salt & pepper

Put all in a blender and pulse till blended, but not too smooth, season to taste.