Inheritance Recipes - December 16 - Round up

December is always a busy month for food bloggers, hence few had the time to add their own story to this month challenge. However, we were pleased to see that our new Facebook page attracted pictures too.

I particularly like Kavey's decades diary, do drop by. In the meantime, here is December 16 round-up with our thanks for all your contributions this year. Hope to see you in January on Margot's blog



starting from the top

Fruitful Kitchen recreated her grandmother's Sheperd pie only faster
I chose a new recipe Sweet Potato Pancakes with Smoked Salmon which I'll make sure to cook for my best friend this Christmas, to show her how far I've progressed since she taught me how to cook.
Gingerbread biscuits with honey, thank you so much to Margot of Coffee and Vanilla for sharing her traditional treasured recipes all the year long.
Shaheen bought us a blast from the past with a lovely Christmas Tree shaped vegetarian centerpiece stuffed with chestnut mushrooms.
The Foodie Quine wishing for a scratch and sniff screen so evocative her Brandy Snaps Baskets are.

Merry Christmas everyone

The perfect Jam Doughnut


In my opinion, doughnut is a rare thing indeed. By this I mean, the concept of frying a simple dough can be found in almost every country around the world.

A quick look the doughnut around the world list on Wikipedia will prove my point, to you. Earlier this year, I caught this picture


 Thai Youtiao being fried on Bangkok's night market; Margot, the co-host of Inheritance Recipes published a great recipe of paczki Oponki, Polish doughnuts.

In France, les beignets et bugnes have their own national day;


Jeanne as in Cook Sister, in her mischievous way named her blog after the South African doughnut, Koeksister. And, I might not be far wrong as in saying that half of the food bloggers are doughnuts lovers and have a doughnut recipe on their blog so it might be a little presumptuous to have named this post the 

Perfect Jam Doughnut

Ingredients
210g strong white flour, plus extra to dust
7g dried yeast
½ tsp salt
15g caster sugar, plus extra to dust
20g unsalted butter, at room temperature, chopped, plus extra to grease
65ml whole milk, warmed
45ml warm water
1 egg, beaten
2 litres vegetable or sunflower oil, to cook
6 tsp raspberry or strawberry jam


Method

  1. Combine the top four ingredients in a large bowl.
  2. In a smaller one, place the butter pour the warm liquids over and wait until the butter melts.
  3. Add to the flour mixture stir, add the egg and either use a mixer with a dough hook or stir by hand until you get an elastic and smooth dough.
  4. Transfer to a clean bowl, cover with a damp towel and leave it to raise, until double the size.
  5. Shape into 6 balls of about 80g each, folding each side tightly into the centre in turn, turning as you go, then turn the ball over and put it on a lightly floured baking tray or board, spacing them well apart. 
  6. Cover and leave to rise again for 45 minutes.
  7. Deep fry in oil, you'll probably need to do several batches, 
  8. Pad dry, roll in caster sugar
  9. Pipe the jam in


What's New #16 : Winter Comforts


Looking for last minute presents, these red berries or cinnamon candles by St Miguel in their recycled etched tumblers will give a cosy feeling to any room. The scent is very subtle and the reflection created by the light on the design is lovely. About £4.00 per candle.

At Pebble Soup, we love making our own soups but sometimes, it's not always possible. My brand of choice is Heinz, mostly because I like the way this company works with farmers around the UK.

Heinz has a new range called Big Soup. As always when trying out new products, it's a bit hit and miss. Big Soup has large chunks of Beef, chicken or lamb with vegetables.

I do prefer the Soup of the Day range for it's a little funkier however Heinz Soup has delivered heart-warming comfort to us for over 100 years so they know one or two things about trends and in my opinion, their range with only classic and funky was missing a chunky option.

In other news, you will be happy to know that the legendary GEO bars have had their sugar content reduced but I suppose they will be languishing in the cupboard until Christmas is over.

Magical Maple Syrup - Irish Smoked Salmon, Sweet Potato Pancake, Soy and Maple Glaze

Last year, we travelled across Canada from East to West. It's one of these journeys which stays with you for a long time. The first day of the trip is a whole day parade of trees of various shapes, sizes, colours and species. But of course Maple trees with their distinctive leaves are the ones and probably the only, I recognised.

I only thought of maple syrup as one kind of. But on arrival in Vancouver, I was quickly proven wrong, supermarkets are stocked up with rows and rows of Maple Syrup bottles. The amber liquid is subjected to a complicated grading system but in essence, is goes from pale and subtle to dark and strongly flavoured.

It takes a bit of going to get it right but the result is worth the effort. So if you are looking for a bit of inspiration for Christmas, here are a recipe which I like to make.




Irish smoked salmon, sweet potato pancake, soy and maple glaze

Serves 4-6 
Ingredients
For the pancakes:
350ml skimmed milk
350g sweet potato
2 free range eggs separated
120g wholemeal flour
120g buckwheat flour
5g dried yeast
Salt
Oil
For the soy and maple glaze:
300ml maple syrup
300ml soy sauce
Garlic clove, crushed
10g chilli flakes.

To serve (optional):
Smoked salmon
Crème fraiche
Peashoots
Chive batons

Method
  • Cook the sweet potatoes in boiling water until tender. Remove skins dry and mash.
  • Mix milk, sweet potato, egg yolks, salt, and a little oil.
  • Add sieved flour and yeast mixture.
  • Whip egg whites and fold in gently. Rest.
  • Heat a heavy frying pan until hot and place in oil.
  • Drop the batter mixture, cook until golden brown and turn when the surface starts to bubble. Keep warm.
  • For the soy and maple glaze, combine all ingredients in a pan. Reduce by two thirds and then put aside for serving.
  
To Serve 
  • On the warm pancake place the smoked salmon herbs and salad. Garnish with crème fraiche and the reduced glaze. 
Top Tips

This dish is ideal for breakfast or a dessert alternative. Just serve with some red fruits instead of the smoked salmon.
To make the perfect pancake, try using an individual pancake pan.

 Reproduced with the permission of the  Federation of Quebec Maple Syrup Producers.

Every year, for Christmas we get a smoked salmon from the west coast of Ireland while the "Irish lot" gets a bottle of whisky. Family traditions are important so for this reason. I add this recipe to the Inheritance Recipes co hosted by Coffee and Vanilla which this month I have the pleasure to host. Please join us Here


Leeds, a City with Art in its Heart

WHY VISIT LEEDS THIS DECEMBER?

This month Leeds will provide its usual vibrant festive experience but there is an added bonus: an arts trail conceived to guide you around the city center’s major spots. The trail features artworks by local artists. It’s a journey of arts and magic reflecting on modern issues, ancient beliefs and …..lights.

Leeds, UK, Travels, shopping,
Leeds Arcades at Xmas
Here is a taster, you’ll need to explore the rest for yourself. As the train pulls in the recently refurbished Leeds station, passengers are welcomed by “Spirit”, a huge installation designed by Newsubstance. Spirit hovers above busy commuters as they progress through the railway station concourse beneath it. Internally lit by 3000 LEDs, the ethereal figure shines a calm, festive light as people rush and bustle beneath it.

Leeds, Arts Trail, North England, UK

Leeds, Arts Trail, North England, UK
NEWSUBSTANCE's SPIRIT installation at Leeds' station
 Leeds is best known for its shopping experience, John Lewis recently opened their new flagship shop in the center, it’s the largest in the UK, following the footsteps of their illustrious competitor, Marks and Spencer which, two centuries ago, opened their very first shop. The tiny outlet is still opened for business in Kirgate Market, one of the largest markets in Europe.

Leeds, Arts Trail, North England, UK
Christmas lights cascading down Trinity church
Undoubtedly, the shopping center which attracts the most punters is Trinity Leeds named after its neighbour, the Holy Trinity church, a Georgian church consecrated in 1727 and a key venue at Christmas. Trinity is part of the trail, illuminated by a cascading waterfall of lights, highlighting the unity of old and new in the city center.


Leeds, Arts Trail, North England, UK
Textures of Winter by Alison M Smith
My personal favourite piece of art is a series of sculptural lighting located in Park Square. An installation by Alison M Smith, entitled “Texture of Winter”, reminiscent of the evolution of ice formations melting. Alison has gathered plastic from Leeds retailers which she recycled and shaped into organic forms.

Leeds, Arts Trail, North England, UK
Leeds city center
What better way to explore a place? Leeds center is compact, it takes only 20 minutes to walk from north to south so it’s perfect for children too. Santa’s Christmas Post Office, complete with giant bauble and live reindeer is part of the trail in the Merrion Centre. 


Leeds, Arts Trail, North England, UK


The iconic Corn Exchange, an architectural masterpiece in itself is transformed by a creative exploration of Aurora Borealis designed by Dave Lynch and Glatherine Cross. The whole trail includes 15 pieces of work altogether and might find you parched and hungry by the end.


GOOD PLACES TO STOP FOR FOOD AND DRINKS

Loiners know their town inside out and you can’t go wrong following them to the nearest packed to the rafters restaurant. This cunning tactic led us to Bundobust and Friends of Ham. 

Leeds, Arts Trail, North England, UK
Bundobust in Leeds
Leeds, Arts Trail, North England, UK


The former is an Indian street food cafe with doors on the walls which offers dozens of munchy dishes. A kind of Indian tapas with dishes such as Okra Fries cooked to perfection, mini Massala Dosa and I am told that the sprout bhaji are back due to popular demand. The lot washed down by a choice of 110 different beers.



Leeds, Arts Trail, North England, UK

Leeds likes its craft beer, there are 27 craft breweries in Leeds postcode. Friends of Ham organises beer and cheese pairings, a new movement which demonstrates that as often Leeds is forward looking. 

For the time being, one of the most popular brewery to visit is the Northern Monk, on the outskirts, renowned for multi award winning beer "Eternal", their “crazy beers” such as Rhubarb and Rosemary flowers flavoured beers and for  their street art can. Because at the end of the day, Leeds is a city at the heart of arts.
Leeds, Arts Trail, North England, UK

FACT FILE
For more information about Leeds check out Welcome to Leeds you will find details about the Christmas art trail and its 15 locations (1st December and 3rd January).

Yorshire has been awarded the best place to stay in Europe by the World Travel Awards and this is reflected by its accommodation offer. Take a peek at http://www.hotelsinleeds.org/ .

Leeds is 2h1/2 by train from London. It’s well worth buying a National Rail Railcard before you go, to benefit from up to 60% discount. cards include: 16-25, Family and Friends, Two Together, Senior, Disabled Persons Railcards and Network Railcard.

When in Leeds, don't miss The Brudenell Social Club, a great venue for gigs of all sorts

If you miss the arts trail look out for the Leeds Indie Food Festival which has talks, demonstrations, special dinners, markets, pop-ups, kids’ events and films throughout the month of May

My special thanks to I Like Press, the coolest press agency which organised  our visit in collaboration with LeedsBID and last but not least  UMPF for providing me with shopping power.

Give-Away #35 : 4 copies of Le Creuset, One Pot Cuisine RRP £20.00 each

December, all about sharing, goodwill and... presents. So on the 1st day of the month, Pebble Soup has teamed up with Octopus Publishing to bring you a give way you'd love.

Four hard copies of Le Creuset, One Pot Cuisine, a newly published book. Four lucky winners.
Le Creuset is a household name and even if you don't own one of any of their pots or pans, you might want to get inspirations from their One Pot Recipe Book, or you know somebody who would love it for Christmas.


This book is bursting with 100 mouth-watering recipes for delicious casseroles, tagines and simple one-pot suppers. Each beautifully illustrated recipe comes
with simple, easy-to-follow instructions. From Trout with Bacon and Fennel to SeaBass in a Salty Crust, Shrimp and ChermoulaTagine to Aubergine Stuffed with Rice, Herbs and Pine Nuts, these delicious and fragrant dishes are sure to delight everyone.

So tell me which is your favourite one-pot recipe in the comments box, use the rafflecopter to enter and don't forget to look at the T&C. Giveaway will end on the 6th December at midday Good luck

a Rafflecopter giveaway

Inheritance Recipes - December 2016

Welcome to the December edition of the Inheritance Recipes. It's my pleasure to host the festive season challenge. Time for friends and families to gather around great meals where, no doubt, recipes will be exchanged.


Wherever in the world, your recipes come from, share them and their stories with Inheritance Recipes because more than ever it's time to spread a positive message when it comes down to diversity.

This month we have added a new feature to our much-loved challenge if you are press for time or do not have a blog you can still join via the brand new IR Facebook group page, another great way to join us. Post a picture and a story, for various legal reasons we will not be able to add it to the round up but you recipe will still been seen by many

If you don't want to join this month but would like to get some inspiration for the month to come take a look at the November gorgeous round up on Margot's blog, Coffee 'n Vanilla. Personally, I recommend the Polish pancakes

ABOUT INHERITANCE RECIPES
Inheritance Recipes is a challenge that Margot of Coffee and Vanilla and I have started to celebrate dishes food bloggers cherish. Recipes which have been passed down by a family member, a friend, through an ancestral culture and dishes which you would like to bestow to future generations.
We will share your recipes via our social media channels and include in the round-up (with pictures) at the end of the month. We will also add your recipes to the Inheritance Recipes Pinterest board (that has 2.3 K followers) and include your blog’s handle in our Inheritance Recipes list on Twitter. Don’t forget to subscribe to them both!

HOW TO ENTER

Please, link back to challenge page on both: Pebble Soup and Coffee and Vanilla blog.

If possible, display one of the IR badges on your recipe post.
Choose any badge on the side, lots of lovely colours this month and 2 sizes too.
Add your recipe via linky -Up to 2 recipes accepted per blogger.

Feel free to link up to past posts but please, update them with links to the challenge pages to qualify.

Closing date is the 29th December.

Entries from bloggers all around the World are accepted.

Please note that entries that fail to follow “how to enter” instructions won’t be approved.

If you use Twitter to promote your recipe, please use #InheritanceRecipes, tweet it@coffeenvanilla or @solangeweb and we will re-tweet it.

When you have a spare moment do visit other entries which caught your eye, comment on them and give them some social media love.
When you have a spare moment do visit other entries which caught your eye, comment on them and give them some social media love. And last but not least, have a look at the terms and conditions if you haven't yet done so.
We can't wait to see your recipes and read their stories. Hope you'll celebrate in style and have a wonderful festive season.




Linked recipes
Irish Smoked Salmon
on Sweet Potato Pancakes
with Maple syrup, Soy Glaze

Brandade de Morue


Readers of Pebble Soup will know that I grew up in Nimes in the South of France, it was my dad's glorious years and though we moved back to Lyon when I was 10 years old, tales and customs of Provence surrounded us for a long time afterwards.

Already at such a young age, I was a fish fanatic and one of my favourite dish was la brandade de morue. It's a salted cod puree stirred for a long time with garlic and milk, some add potatoes to it and of course, there are a few variations: salted cod or fresh cod fillets salted, cream or milk or both. It's oven baked, served hot or cold with toasted or fried bread.

Originally from Nimes, brandado (in provencal) became quickly known throughout the area and is often consumed at Easter.

Though I love it, I have never made it from scratch. But due to the incredible kindness of a follow twitterer, I received one pot via the post only a few days after me commenting on a tweet. The kindness of others never ceased to amaze me, Thank you David, you are a star.

What I didn't know at the time was that the salted cod used is lovingly prepared and best quality. David is a second generation fisherman, he cures and salts cod and pollock. Cod brandade will be Thule Ventus next venture and I am delighted to have been one of the first persons to give him feedback. Just hoping that my childhood memories of baked brandade in a scallop shell were accurate enough.

If you fancy making your own, here is how to do it

                                        Brandade de Morue 
Ingredients
200g of salted cod
1 peeled onion
6 black peppercorns
a couple of bay leaves
5 tbs of olive oil
a squeeze of lemon juice (optional)

Method
You will start by desalting the cod. The process takes 24 hours in the fridge, the cod is place in a recipient covered with water and the water is changed at least three times.

24hours later, in a saucepan, place the onion, 6 black peppercorns, a couple of bay leaves an a pint of milk, add the cod and bring it to the boil, lower the heat and simmer for 5 minutes. Lift the cod allow to cool, debone and skin

Cook one of two potatoes (no more than 200g) in the milk. When cook, lift it and mash it.
Keep the milk

Purée the cod and the garlic in a food processor with enough milk and when the mixture is well mashed so, at the last minute add the potato whisk a couple of times use the pulse button if you have one as potatoes treated this way can get really gluey.

Transfer to a dish add lemon juice (if using) 5tbsp of oil, stir well, it should be almost sloppy but not quite.

Served on toast or alternatively oven baked topped with bread crumbs.

What best recipe to add to Inheritance Recipes? This month hosted by Margot I can't think of any but maybe you do, come and join us.






Courgette Soup with Basil and Parmesan -Italian Style-

Courgette soup recipe, Italian Soup recipe, vegetarian recipe, zucchini, basil, parmesan

It's the end of courgette season which is a bit of a relief as they, I am sure, reproduce when left to their own device in fridges and pantries.

If courgettes are abundant and used a lot in Great Britain, courgette flowers are more of a continental thing. Courgette flowers can often be found on the menus of French or Italian restaurants. Smaller flowers are given a tempura treatment (fried in a light batter); larger flowers are typically stuffed with tomatoes and herbs or goat's cheese. 

It won't be long before we get the flowers again, (May) so we'll come back to that then but in the meantime, I'd like to share a recipe which I found floating on the net. A Delicious Italian Soup, because you never get enough courgettes recipes ....even out of season.


Courgette Soup with Basil and Parmesan -Italian Style-

Ingredients Method
500g courgettes
15g butter
1 or 2 garlic clove
1 lemon
250ml of light stock chicken or vegetable
plenty of basil leaves about 20
4 tbsp grated parmesan

Method
1) Wash the courgettes and chop them into cubes.
2) In a saucepan, saute the courgettes cubes in olive oil on medium heat for about 2 minutes.
3) Add the minced garlic cloves and 15 of the basil leaves and continue cooking them for about 1-2 minutes.

4)Add the stock, bring to boil and cook for a further 5 minutes
5)Whizz the lot in a mixer, return to pan, add the parmesan, stir 
6)Serve with a few basil leaves to decorate

I love this recipe and want to share it as widely as possible therefore, I sent it to Meat Free Monday. 

Challenges are a great way to share recipes with others. If you are a blogger, you should take a look at Inheritance Recipes and join us from time to time, Margot and I would love to see your recipes.





Inheritance Recipes - October Round up -


Thank you all for sending your entries to our October Inheritance Recipes Link-up.

Every month, we love to read you stories. You can submit an (old or new)recipe or even two if you wish, as long as they are connected to a story the inheritance theme: Recipes you inherited through a family member, a friend or your ancestral culture. 

There is no geographical restrictions for the entries, recipes from all over the world are more than welcome. We love diversity. The Inheritance Recipes is co-hosted with Margot of Coffee and Vanilla and she will be the one to collect the entries next. 

                            Join us in November here is the linky

But before you do, have a look at (in no particular order)

  1. the amazing Pistachio, Orange and Raspberry Fondant Fancies baked by Gluten Free Alchemist, she will not do it again but she will pass the recipe on so that someone else can bake them for her :))
  2.  Chicken Fried Steak, certainly a good one to know by the Lawyer's cookbook
  3.  A twist on a crumble Mince and Tomato Crumble by Searching for Spice
  4. A Spicy Chayote Picadillo recipe 
  5. Tilapia with Coconut and Shrimps another exotic but easy recipe to make as shown by Chindima in her Fruitful Kitchen
  6. Margot at Coffee and Vanilla entered two recipes from Poland Grzaniec, definitely, one for bonfire night and Budyn as her mum makes used to make when she was little.
  7. and I added a Smoked Haddock Chowder, winter is coming.......
We share all the entries via social media channels and include them in a full round-up with images on one of our blogs at the end of the month. All entries can be seen below. Follow the links under the collage to check them out and don't forget to subscribe to our Inheritance Recipes Pinterest board (that has over 2,500 followers) and our Inheritance Recipes list on Twitter.

See you in November here is the linky        

What's New in the Kitchen #15 : Bake, Baked, Baked

Hurray, it's
a bi-monthly edition of product reviews. For the #15, the thread is what else but BAKE. 

Next week, it's the final of the GBBO. Somehow and that's certainly not thanks to my sweet baking prowess, I got kindly sent a Star Baker Apron. If you have bakers in your midst, note that Debenhams has launched a new range for "Great British Bake Off" Christmas gifts 















At just over £10, this lilac apron in a tube could be the perfect gift. It's certainly good quality.


We can't talk about baking without mentioning cheese. Specifically Cheddar. For a very long time, I turned my nose at cheddar coming from a country where cheese has been elevated to the fare of gods. Cheddar found on supermarket shelves seemed quite insipid till I worked out that there is cheddar and Wykes Farm cheddars. Wyke Farms is the UK's largest independent cheese producer making over 13000 tonnes of cheddar per year with the same award winning 150-year-old recipe. Lately, I tried their new trio and I wasn't disappointed. Give it a go. Perfect for topping soups at Halloween.



This summer, I covered a festival for the local newspaper. A stand was offering fruit crisps. I am  traditional when it comes down to crisps. No fruit, no vegetable, potato only. 
 So Emily Fruit Crisps took me by surprise, this is just a lovely product. They look like baked crisps, though it's a different process. They are certainly not oily. A bag of deliciousness. The taste is beautiful so if you come across them at Holland&Barrett, Waitrose or Sainsbury's give them a go.  


Pebble Soup HQ was privileged to be sent samples of different grades of

to cook/bake/or simply add to yoghurt.
Golden is the lightest and we probably never see it in the UK supermarkets
Amber is the next grade, still light with a delicate taste
Dark robust is my favourite and a good all rounder, I suspect that's the one we get here
Very Dark is the last to be harvested and is recommended for sauces and glazes.
Did you know that Quebec produces 90% of Canada maple syrup?

I'll soon publish my Maple Glazed Ham recipe, see you soon

At Pebble Soup HQ, meals are mostly cooked from scratch but when I'm in a hurry, I like to use Young's for the quality of their product. Guess how happy I was when I was asked to try out their new range: Hooked is all fish based, maximum quality, minimum effort. Love it. with the exception of the breakfast option smoked Salmon and scrambled egg which I thought didn't freeze well.
The full Hooked Seafood Kitchen range includes products for every meal time occasion:
·         Smoked Salmon & Scrambled Egg Royal with a Muffin
·         Smoked Haddock & Curried Scrambled Egg with a Muffin
·         Smoked Haddock & Scrambled Egg Florentine with a Muffin
·         Chunky Smoked Fish, Salmon, Butternut Squash & Corn Chowder
·         Chunky Fish & Blackbean Mexican Style Meal Soup
·         2 Salmon & Sweet Red Pepper Tartlets
·         2 Smoked Basa & Goats Cheese Tartlet
·         Smoked Haddock Parcels with Ricotta, pesto & chilli stuffing
·         Roast Seafood Platter with Black Garlic Butter
·         Smoked Salmon Mouse Blini Macarons
·         Salmon Roast with an Asian Style Crust



Disclaimer: What's new in the kitchen is a review column, some of the products are sent to Pebble Soup HQ, some are bought. Words are my own and do not review if I am asked to write a positive review.

Smoked Haddock Chowder

Have you entered the October Inheritance Recipes yet?

It's that time of the year again when we turn our thoughts to glorious soups. I would like to start the season with a fish soup. One which originated on the early transatlantic ships and is now a firm favourite on both side of the bid pond: Chowder.

Chowder is a milk/cream/roux based soup. The name is said to be derived from the French Chaudiere or chudiere which means cauldron.

I have a particular fondness for dishes which are named after the recipient they are cooked in: tagine, cataplana to name but a few. There is no reason for such a liking, it just evokes a down to earth type of approach which I find refreshing.

Fish soups don't have to be complicated, though they far too often are. So my tip here is : don't embark on making any fish soup which has a prep. time longer than 10 minutes.

Smoked haddock has a particular affinity with creamy sauces. It's rich in Iodine, vitamin B12 and naturally low in fat, though it follows that all smoked fish are higher in salt than their fresh counterparts.

My recipe is a mixture of two recipes published in the last three months, the latest Waitrose magazine and a book with a rather long subtitle which I was sent for review , I Love Soup: More Than 100 of the World's Most Delicious and Nutritious Recipes by Beverly LeBlanc.

Smoked Haddock Chowder
Ingredients
  • 2 smoked haddock  fillets, about 100g/4oz each, skinned and cut into chunks
  • 400ml whole milk
  • 1 tbsp of cream or 20g unsalted butter
  • 500ml fish stock (use a fish bouillon cube) I used vegetable stock
  1 tbsp plain white flour
  • onion , chopped finely
  • 1 can of sweetcorn drain
  • 1 can of butter beans drain
  • 2 onions
  • 1/2 lemon juice
  • salt and pepper
  • optional - bacon slices cooked and chopped - 1 tbsp cream
  • Method
  1. put the haddock in a small pan . Cover with milk, heat until boiling point and then off the heat. Set aside, milk in a pouring jug, fish in a plate.
  2. in a large pan, heat the butter add the flour, mix quickly add the milk so that you obtain a very runny bechamel. Add the fish bouillon little at the time, stir continuously. Remove from the heat. Pulse in a blender until smooth
  3. skin and flake the fish. Cook the onion in butter.
  4. Return the milk mixture to the hob, add all the ingredients, lemon, fish, onion and its juices, butter beans, sweetcorn. add the bacon and cream if using
  5. season, taste, serve
I'll be making this recipe again. In fact it's in pass to become a strong favourite which I will definitely pass on, so for that reason, I add it to the Inheritance Recipes hosted by Pebble Soup and Coffee and Vanilla and I add it to a challenge which has help us a lot along the way Cook Once Eat Twice




For more Fish or Soup recipes by Pebble Soup, click here
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