Recipes - Klarstein 10028559 Mode D'emploi

Celeriac, Apple and Stilton Soup
Ingredients:
• Knob of butter
• 1 tbsp olive oil
• 1 large onion, chopped
• 500g celeriac
• 250g potatoes
• Sea salt and freshly ground black pepper
• Handful of thyme sprigs, leaves picked
• 900ml vegetable stock
• 1 dessert apple, peeled, cored and diced
• Juice of ¼ of a lemon
• Handful of curly leaf parsley, finely chopped
• 100g Stilton, crumbled
Preparation:
1. Melt the butter and oil in a large pan, add the onion and gently fry for 5-6 minutes until softened.
2. Meanwhile, peel the celeriac and potatoes and cut into 2.5cm chunks. Add the celeriac and potato to the
pan with some salt and pepper and the thyme leaves. Stir well then pour in the stock. Bring to the boil and
simmer for 20 minutes.
3. Add the diced apple with a squeeze of lemon juice and continue to cook for 5 minutes, until the celeriac,
potato and apple are very soft. Allow to cool slightly.
4. Attach the cross blade to the blending jug and blend the soup in batches until smooth.
5. Return the soup to the pan and adjust the seasoning with lemon juice, salt and pepper.
6. Reheat gently then stir in the parsley with 75g of the Stilton.
7. Divide the soup between warm bowls and sprinkle the remaining Stilton over each portion to serve.
Serves 4
Massaman Curry
This Thai curry is from Southern Thailand and has a truly wonderful flavour, it may look like a long list of
ingredients but most of it is the paste and it really is a breeze to make in the blender.
Ingredients for the paste:
• 3 tbsp vegetable oil
• 5 dried long red chillies
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 6 cloves
• 4 shallots, peeled and roughly chopped
• 4 garlic cloves, peeled and roughly chopped
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