Surrey Homes | SH26 | December 2016 | Interiors supplement inside

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EAT, DRINK, ENJOY Cullenders delicatessen & kitchen has been serving the people of Reigate great coffee and food for eight years and we have been awarded best independent retailer of the year 2016 by Surrey Life magazine. 13 Bell Street, Reigate, Surrey RH2 7AD | 01737 240 800 | www.cullenders.com CullenderS26.indd 1 29/11/2016 15:45 New Years Eve Why not see the New Year in at Frasers this year with a good old fashioned New Years Party. Join us for a night of music, food and laughter, with a delicious 2 course hot buffet, then dance the night away to our resident DJ. £30 per person. Contact us to make your reservation. wealdentimes.co.uk 116 FrasersWT177.indd 1 21/10/2016 11:18
Soup sandwich a At a time of year when meals can start to feel like endurance events, this new book – by Masterchef’s Hannah Miles – is full of brilliant combinations for warming light bites with style Horseradish Borscht with Whipped Cream Cheese and Chive on Rye Serves 4 • 450g fresh beetroot • 2 onions • 1-2 tablespoons olive oil • 100g new potatoes or white potatoes • 1 cooking apple • juice of 2 oranges • 1 tablespoon creamed horseradish sauce • 800ml beef or vegetable stock • salt and pepper, to season • cream, to swirl (optional) For the rye toasts • 100g cream cheese • 50ml natural yogurt • 1 tablespoon finely chopped chives, plus extra to garnish • 4 slices dark rye bread • black pepper 1. Preheat the oven to 180˚C, Gas 4. 2. Begin by peeling the beetroot and onions and then chop both the onion and beetroot into wedges and place in a roasting pan. Drizzle with a little olive oil and season with salt and pepper. Roast for about 30 minutes until the beetroot are just soft. If the onions start to brown before the beetroot are cooked, remove them from the oven and set aside until the beetroot are ready. You can tell they are cooked when a sharp knife slides out easily. 3. Place the roasted beetroot and onions in a large saucepan. If you are using new potatoes, cut them in half and place in the pan without removing the skins. If you are using larger white potatoes, peel them and cut into pieces and place in the pan. Peel and core the apple, chop it into pieces and add to the pan. Add the orange juice, horseradish and stock to and simmer for about 20-30 minutes until the potatoes are soft. 4. Pour the soup into a blender or food processor and blitz to a smooth purée. Return the pan and keep warm until you are ready to serve. 5. For the rye toasts, whisk the cream cheese and yogurt until thick and smooth in a mixing bowl. Stir in the chopped chives. Lightly toast the rye bread. Spread the cream cheese mixture over the slices of rye, decorate with some extra chives and sprinkle with a little freshly ground black pepper. Pour the soup into bowls, swirl a drizzle of cream over the top, if using, and serve with the rye toasts. 117 Soup & A Sandwich by Hannah Miles, photographs Steve Painter, published by Ryland Peters & Small £9.99
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Surrey Homes | SH26 | December 2016 | Interiors supplement inside

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