Recipes from Chalet Anchorage

Due to popular demand, and many requests, we have published some of our recipes from our guests favourite dishes, and cakes.

This will be updated on a monthly basis according to the food that is currently in season.

So enjoy!  & dont forget if you would like any further assistance or advice with the recipes, please dont hesitate to contact Neil........

For further information regarding our Cookery School, and gastrononmic trips and experience, please see the webpage Cookery School

SEPTEMBER 2010

Warm Chickpea & Feta Salad

450gr chickpeas (tinned)

200ml Olive Oil

3 Red Chillies

12 cloves Garlic

3 Red Onion

150 ml Cider Vinegar

1 cup coriander

1cup parsley

1 cup feta cheese

1 cup spring onion

1 cup mint

Salt & pepper

Method:  Finely slice the red onions, and mince the garlic, finely slice chillies removing all the seeds.

Put red onion garlic, and chillies, into a small pan with the olive oil, and boil vigorously for 4-5mins, taking care not to burn.

Then add the cider vinegar, and turn the gas up and cook till the vinegar has evaporated 2-3 mins.

Allow onion mixture to cool for 5 mins

Rinse chickpeas and add chickpeas to the onion mix, allow to cool for another 5 mins, add crumbled feta cheese, and the rest of the ingredients (herbs etc), and serve immediately........can be served on chicory leaves, or  with toasted rustic bread.

Butternut squash soup

Butternut squash

Fresh Thyme

Garlic

Chicken or vegetable stock

Honey

 

Roast  the cubed butternut squash in a baking tray with the fresh thyme, garlic and drizzle with honey, roast till golden brown.

Then place all the contents, into a sauce pan, and add the stock and simmer, blend to the desired consistency, and season to taste

Squash's are right in season at the moment - so enjoy this wholesome, and tasty soup.