- Bacon & Split Pea Soup
- Baked Cheesecake
- Beetroot and Cabbage Soup
- Beetroot Soup
- Beyond the Boardroom’s Kitchen
the Times, 29th April 2011
On entering Gorgianis, I was directed to the boardroom of a personality who has brought thousands of delicious dishes to our families for generations.
Either through his cooking programmes, screened or aired on various local TV and radio stations, or his series of cookery books, Mr Dougall has inspired thousands of Maltese to follow up his recipes.
- Carrot Soup Recipe
Ingredients- 10 sliced carrots
- 6 c. of chicken stock
- 4 tbsp. of margarine
- 1 chopped onion
- 2 cloves of minced garlic
- 3 tbsp. of cornstarch
- 1/2 c. of heavy whipping cream
- 1 dash dried dill weed
- 1 dashof dried marjoram
- 1 dash of dried thyme
- 1 dash of dried parsley
- 1 dash of salt
- ground black pepper
- 3 tbsp. of cornstarch
- 1/2 c. heavy whipping cream
Directions- Take your large dutch oven, over medium flame.
- Now you want to saute your onions and garlic until the onions are yellow.
- Next you will pour the stock and the carrots in the pot.
- Slowly stir in the dill, marjoram, thyme, parsley, and the salt and pepper.
- Let your flame stay over low heat until your carrots are tender.
- In a small bowl you will add cornstarch and some cold water and dissolve.
- Add this into the soup and stir.
- Finally, you want to add your cream and let this simmer, stirring frequently!
- Enjoy!
- Cassata Siciliana
- Celery Garlic Soup
- Chestnut Log
- Chestnut Tart
- Chocolate Cookies
- Cookery Cards Out Now!
”50 Recipe cookery cards are out now published by Anton D. Dougall
Buy now from Shop @ only €9.95
- Courgette Soup
- Cream of Artichoke Soup
- Cream of Endive Soup
- Creamed Potato Soup
- Creme Caramel
- Crepes Suzette
- Fish Soup with Tofu
- Fruit Cake