Soups, Stocks & Sauces
Rainy Day Warmers
A chicken carcass or rib of beef is never wasted in our house. Once we have eaten the meat as a roast, had the meat in sandwiches or cold with chips the bones and any remaining meat is then used to make stocks. The bases of a good soup or curry is the stock used to start it all off, and there is nothing tastier than your own stock taken from the freezer when required.
I have tried to produce different, easy, tasty but simple soups. There is nothing wrong with tinned soup, but it’s nice to try something different.
Here are a few recipes from my book
- White Sauce
- Makes all the difference to cauliflower using wheat free flour and goat’s milk
- Soya Bean & Leek Soup with Mixed Herbs
- Quick and easy to make especially with frozen Soya Beans