Recipe(tried): Celery and Peanut Soup, Cider Loaf, and Chicken Livers Peri Peri

Morning All,
Well the weather here is still cold wet and gloomy!!!!!!so its soup,curry and comfort puds all round!!with the children home for there easter break I seem to be baking everyday ,its amazing how much food they and there friends can demolish!!!!!!I,m sure they all have *hollow* legs!
Anyway as i said soup is becoming an almost daily occurance so here is what we had for supper last night>>>>>>>

Celery and Peanut Soup
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Ingredients:
1 medium onion, chopped
4 tbs. oil
1 stick celery, roughly chopped
1 large cooking apple, unpeeled but cored and sliced
1 medium potato, unpeeled but diced
50g / 2 oz unsalted peanuts
1 1/4 litres / 2 pints chicken or vegetable stock
salt and pepper

Fry onion in the oil for 3 minutes, then add the celery and fry for a
further couple of minutes.

Add the apple, potato, peanuts and stock, bring to the boil and
simmer for 30 mins.

Liquidise to taste and reheat to serve. (I found that after
liquidising I needed to still sieve it to remove the bits form the
peanuts, and make a smoother soup)

Serves 6 and can be frozen for up to 6 months.With it i served I served this yummy cider fruit loaf......

CIDER LOAF
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350g/12ozs mixed dried fruit
300ml/1/2 pint sweet cider
275g/10oz self raising flour, sifted
50g/2oz nuts, chopped
175g/6oz soft brown sugar
grated rind of 1 orange
2 large eggs, beaten

Put the fruit into a bowl with cider and leave to soak for at least 3 hours
or overnight. Turn into a saucepan and bring to the boil. Remove from the
heat and leave to cool.

Grease a 900g/2lb (9x5x3 inch) loaf tin and line the bottom and sides with
greased greaseproof (waxed) paper. Mix the flour, nuts, sugar aand orange
rind together in a bowl. Add the cider mixture and eggs and mix thoroughly.
Turn into the prepared tin and bake in a moderate oven (160c/325f, gas mark
3) for 1.1/2 to 1.3/4 hours or until the loaf is well risen, golden brown
and firm to touch. Turn out onto a wire rack and leave to cool. Serve in
slices with or without butter.

Now for something very south african........we had it with the rest of the cider loaf and some plain crusty bread I,de bought earlier in the day.....

Chicken Livers Peri Peri
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500 grams(just over a LB) chicken livers
1 large onion chopped finely
100 grams(4 ozs) bacon chopped finely
50 grams(2 ozs) butter
juice of half a lemon
2 TBLs Scotch(optional)
410 grams(medium tin) canned tomatoes, coarsely chopped
1 tablespoon soy sauce 1 teaspoon paprika 1 teaspoon chili powder (peri
peri)
1 teaspoon cayenne pepper
1 clove garlic chopped fine

Marinate chichen livers in soya sauce for about 30 minutes. Saut onions and
bacon in butter until the bacon turns crispy. Add garlic and saut for
another 30 seconds. Add chicken livers and continue saut ing until the
livers are no longer pink. Quickly add the whisky and lemon juice (we use
lemon juice instead of salt). Add the chopped canned tomatoes and turn down
the heat. Simmer for about 30 minutes until the juices are slightly reduced.
Serve with freshly baked bread rolls to soak up the last of the juices. Also
great on fettucine.

For dessert ....well for those who could eat it They had the rest of an apple pie i made earlier on in the week I had a small!tub of fat free rasberry yogurt

Hope you all have a great day
love Julie