Recipes for Category

Soups

Leek and potato soup

Leek and potato soup

Recipe by: Glenda Gourley | Publication: potatoes.co.nz

This delicious soup is just perfect for those colder nights - quick and easy to make with a flavour that is just perfect.

 
Mussels Served in a Spring Broth

Mussels Served in a Spring Broth

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

Greenshell mussels are one of the best bargains on the market. They’re also a great export-earner for New Zealand. Here a large plateful of fresh, briny mussels is boosted with plenty of spring vegetables to make a filling broth.

 

 
Oyster and Celery Soup and Fried Oyster Sandwich

Oyster and Celery Soup and Fried Oyster Sandwich

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

I’m a firm believer in eating really fresh oysters raw. However, I’m such an oyster lover that I love them cooked too. This is an oyster lover’s dream, for the creamy oyster and celery soup is accompanied by an upmarket version of a Southern-style po’boy sandwich, filled with crumbed and fried oysters in a soft bun.

 

 
Pho Ga

Pho Ga

Recipe by: Nici Wickes | Publication: World Kitchen

Vietnamese chicken noodle soup is the ultimate in comfort food.  It's often served for breakfast in Vietnam, but I love it any time of the day or night.  It's especially good if you're suffering from a cold or flu - it's as if the hot and spicy broth burns the bugs away.

 
Savoury Lamb Racks in a Vegetable Broth

Savoury Lamb Racks in a Vegetable Broth

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

It’s my firm belief that a little fat makes everything taste better. However, the fat on meat needs to be crisp for us to really enjoy it. Trim all the fat off these racks, as they are gently poached in a soothing broth made up of a mix of baby vegetables, and have no chance of becoming crisp.

The essential ingredient for flavour is the rigani, dried Greek oregano. Try to find this imported herb, or use dried oregano. Fresh...

 
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