You can find the following recipes and more in our Recipe Book "Cook with Fats and Oils"
Carrot and Courgette Soup
Serves 4 - Preparation Time 55 minutes
Ingredients
- 25g liquid margarine (with 80% fat)
- 1 large onion, chopped
- 250g courgettes, sliced
- 425g carrots, chopped
- 125g potato, chopped
- 900ml vegetable stock
- Pepper
Melt the margarine in a saucepan and fry the onion over a medium heat for 5-10 minutes or until the onion is golden and translucent. Add the courgettes, carrots, potato and stock and season with pepper. Cook for 20-25 minutes or until the vegetables are soft. Leave the soup to cool slightly, then purée in a blender or food processor until smooth. Return to the pan, heat through and serve with fresh crusty bread.
Rolls with ham and a herby savoury spread
Serves 4 - Preparation time 15 minutes
Ingredients
- 1 medium tomato
- 2 white onions
- 1 gherkin
- 50g soft margarine (with 40% fat)
- 1 tablespoon of chopped parsley
- 1 tablespoon of chopped chives
- salt
- ground pepper
- 30g of rocket
- 4 slices of ham
Chop the tomato into four pieces, remove the seeds and cut the flesh into small cubes. Place the cubes onto a kitchen towel to dry. Cut the onions and the gherkin into small pieces. In a bowl stir together the soft margarine with the chopped tomato, onion and gherkin. Then add the herbs and a little salt or pepper to taste.
Cut the roll in half and put the herb spread on one half of the bread. Top the other half with the rocket and add one slice of ham on top of each roll. Put the halves together.This herby spread also tastes great on toast or crackers as a savoury snack.
Chicken with prunes, olives and capers
Serves 4 – Preparation time 1h (+2h refrigeration time)
Ingredients
- 1 chicken, jointed and skinned
- 2 garlic cloves, crushed
- 2 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh oregano
- salt and freshly ground pepper
- 12 prunes, stoned
- 12 green olives, stoned
- 4 tablespoons capers, drained and rinsed
- 2 tablespoons caster sugar
- 8 tablespoons dry white wine
- 2 teaspoons tomato purée
- 3 tablespoons water
In a large bowl combine the chicken with the garlic, vinegar, oil, oregano, salt, pepper, prunes, olives and capers. Cover and leave to marinate in the refrigerator for at least 2 hours.
Set the oven to 180ºC. Arrange the chicken in a single layer in a large, shallow baking dish. Mix together the marinade, sugar, wine, tomato purée and water. Pour over the chicken. Bake for 40-50 minutes, or until the chicken is tender, turning once.
