French Onion & Butter Bean Soup

French Onion & Butter Bean Soup

French Onion & Butter Bean Soup

SERVINGS

6

PREP TIME

15 mins

COOK TIME

60 mins

INGREDIENTS

3 tbl olive oil

2 red onions

2 brown onions

4 garlic cloves crushed

1l vegetable/ beef stock

1 can butter beans

1 tbl mighty mite

½ cup white wine

1 tsp dried thyme

To Serve

Cheddar and mustard pickle damper

French-Onion-Soup-Ingredients

METHOD

Step-1

In a large saucepan add olive oil and onions, sauté for roughly 20 minutes on low heat until nice and caramelized.

Step-2

Add garlic and sauté for a further few minutes. Add the wine and allow to simmer for 1 minute before adding mighty mite, thyme, and stock.

Step-3

Allow soup to cook for a further 30 minutes.

Adding-butter-beans

Add butter beans 5 minutes before serving

Finished-meal

Serve with warm cheddar and mustard pickle damper

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Customer Care

37 East Street
Lidcombe NSW 2141

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Open Hours

Monday to  Friday : 9am - 3:30pm

 

Cheddar and Mustard Pickle Damper

Cheddar and Mustard Pickle Damper

Cheddar and Mustard Pickle Damper

SERVINGS

4

PREP TIME

15 mins

COOK TIME

30 mins

INGREDIENTS

250g self raising flour

175ml milk

25g butter

120g sharp cheddar grated – plus a little extra to sprinkle on top

100g 333 mustard pickle

½ tsp salt

Damper-Ingredients

METHOD

Step-1

Pre-heat oven to 200 degrees fan forced. In a large bowl add flour, salt and butter, rub in hand until butter has dissolved.

Step-2

Add cheddar and coat well in flour. Then add milk, mix together with a knife – ensuring not to over work the dough you want it smooth and not lumpy but also not sticky.

Step-3

Using your hands mold into desired shape and place on a baking tray lined with baking paper and sprinkled with flour. I prefer a couple of large round loaves but you can also make little loaves.

Step-4

Cut a cross section into the loaf and spoon mustard pickles in each section and sprinkle with extra cheddar.

Step-5

Bake for 30 minutes or until top is brown and golden. Serve warm with soup.

DEMONSTRATION

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Mightymite Roasted Potato Salad

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Mightymite Potato Salad

SERVINGS

4 (as a side)

PREP TIME

20 mins

COOK TIME

N/A

INGREDIENTS

300g Baby Purple Potatoes cut in half 

tbls 333s Mightymite  

50g Parmesan  

tbl Olive oil 

2 tsp dried Rosemary

2 Spring Onion Stalks finely sliced  

100g Green beans cut into 2cm pieces 

1 can butter beans – drained and rinsed  

Juice and zest of 1 Lemon  

333s Gherkins roughly chopped 

100ml Sour cream  

100ml Greek yogurt  

2 tsp Dijon  

tbls Olive oil 

Salt and pepper 

METHOD

Preheat oven to 190 degrees C. Cut the small unpeeled potatoes into quarters.

Lightly boil potatoes until they just start to soften – roughly 10 minutes. Drain and allow to steam out for a few minutes in the saucepan.

While the potatoes are boiling mix together the Mightymite, rosemary and olive oil into a paste 

Pour the Mightymite mix over the potatoes and toss until evenly coated.

Scatter the potatoes over a lined baking tray and bake for 30 minutes until crispy. We like to crush the potatoes a little bit once they are on the baking tray so there are lots of crispy bits.

 

Once the potatoes are crispy sprinkle with parmesan cheese and bake for a further 5 minutes or until cheese is melted.

In the meantime make the dressing by mixing together sour cream, yogurt, gherkins, dijon, lemon juice and zest. 

Heat a non-stick pan on medium heat, add a drizzle of olive oil and lightly cook the butter beans and green beans for 3 minutes.

Once potatoes are out of the oven toss together the potatoes, beans, spring onion and dressing in a bowl. Season according to taste.

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