Carrot & Thyme Soup

Ingredients (Serves 4)

  • 6 to 8 large carrots (about 1 ¾ pounds)
  • ¼ cup olive oil
  • Salt
  • 6 cups vegetable stock
  • 1 piece ginger, an inch long, peeled
  • 1 sprig thyme, plus more for garnish
  • ½ large sweet onion, chopped
  • 2 large garlic cloves, chopped
  • Freshly ground black pepper

Method 

  1. Peel and cut the carrots into ½-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
  2. Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.
  3. Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.
  4. Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
  5. Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme.

20th April 2016

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Kilner Jars are Frightfully Good for Halloween

Kilner jars are perfect for Halloween crafts and decorations.

This Halloween, serve up some pumpkin chutney in cute Kilner jars:

Pumpkin Chutney

by Kevin Chambers-Paston October-6-2014

http://www.thecraftylarder.co.uk/

Based on a classic mango chutney, this is sure to go down a storm with a curry at Halloween!

Ingredients

• 1kg pumpkin or butternut squash, diced (prepared weight) • 1 medium onion • 1 inch piece ginger, grated • 3 cloves garlic, grated/crushed • 500g sugar • 1 tsp salt • 1/2 tsp chilli flakes • 3 cardamom pods • 5 peppercorns • 250ml cider vinegar • 1 tsp black onion seeds

Instructions

1. Crack the cardamom pods open to remove the seeds and discard the shells. Grind the seeds, together with the chilli flakes and peppercorns then toast in a preserving pan or other large heavy-bottomed pan until warm and fragrant.

2. Add the rest of the ingredients except the sugar to the pan along with 250ml water and simmer over a medium heat for 30 minutes, stirring frequently.

3. Add the sugar to the pan and stir until completely dissolved. Leave to simmer for a further hour, stirring every now and then. If the chutney looks too dry, add a little extra water. If too watery, simmer for longer.

4. The pumpkin should be tender at this stage, so now you can decide the texture of the finished chutney. Left as it is, it will be fairly chunky but if you want it to be completely smooth, use a blender to puree it. I wanted it somewhere in the middle, so used a potato masher to break down some of the chunks but left some in.

5. Pot up into sterilised jars and leave to cool completely. Store for 2 weeks or so before eating to allow the flavours to mature.

Details Prep time: 15 mins Cook time: 1 hour 30 mins Total time: 1 hour 45 mins Yield: Around 1l of finished chutney

Make mummified Kilner jar lanterns for the little ones.

Mummy Lantern Jars

by Kevin Chambers-Paston October-12-2014

Cute mummified lanterns, great as a Halloween display or a party centrepiece.

Materials

• 1l Kilner Jar • A stretch bandage (approx 5cm x 4m stretched length) • A pair of googly eyes • 1 teabag (optional) • Fake blood (optional) • Craft glue

Instructions

1. If you want your mummy to have a stained effect, brew the teabag in a small amount of boiling water and allow to cool completely. Dip the bandage in the tea and squeeze out the excess before unravelling and leaving to dry.

2. Starting at the bottom, wind the bandage up the jar until it is completely covered. Tuck the top and bottom in, the tension of the bandage should keep it in place.

3. Add the googly eyes with some craft glue and leave to dry.

4. If desired, fake blood can now be added. You could also dab or rub the bandage with the teabag to develop some darker staining.

5. Leave to dry completely before popping in a battery-operated tealight and enjoy!

Happy Halloween Love Kilner

14th October 2014

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Autumn Preparations with #MyKilner Jar

Autumn is here and with it comes comfort food, cosy nights in and creative interior ideas.

There is nothing better than enjoying piping hot soup after battling the wet and windy weather outside.

Try this heart warming butternut squash soup and pour it lovingly into your favourite Kilner jar.

Image taken from Pacific Merchants http://bit.ly/1t7QMOI

Comforting Butternut Squash Soup

Ingredients

1 butternut squash

1 onion

2 cloves of garlic

500g vegetable stock

75ml of olive oil

150ml double cream

Salt and pepper

Method

  1. Preheat the oven to gas mark 6
  2. Peal and dice the butternut squash. Place on baking try and drizzle with olive oil. Bake for about half an hour.
  3. In a frying pan with 1tbs of olive oil, fry the onion. Add the garlic and season with salt.
  4. In a large pan boil the vegetable stock and add the onion and garlic.
  5. Blend the butternut squash in a food processor and add to the pan.
  6. Simmer for ten minutes and add a little more salt and pepper.
  7. Pour in the double cream.
  8. Take off the heat and allow to cool slightly.
  9. Pour lovingly into your favourite kilner jar and enjoy.

Kilner Autumn Craft Inspiration

Image taken from Red Ted Art’s Blog

I love taking long walks in the countryside in autumn and kicking through all the beautiful fiery leaves. This is where I found the inspiration for the next autumn idea:

Kilner Autumn Leaves Lamp

Simply select a handful of beautiful autumn leaves, dry them out and decoupage your Kilner jar. Now drop in a tea light.

Remember to make a wish when you blow it out!

Kilner http://www.kilnerjar.co.uk/

Rayware http://www.rayware.co.uk/

5th September 2014

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