(Source: Hume & Downes - Penguin Cordon Bleu Cookery, 1971)
For pastry:
8oz plain flour
4oz butter
4oz caster sugar
1 whole egg
1 yolk
2oz almonds, ground without blanching
cinnamon and grated lemon rind
Filling:
1 lb fresh raspberries brought to boil and cooked rapidly for 2 – 3 minutes with sugar to sweeten.
Sift flour with pinch of salt and cinnamon. Work in butter, sugar, egg, lemon rind and almonds. Leave in cool place for 1hr.
Roll out pastry to between ¼ and ½ in. thick and line into flan ring. Fill with cold raspberry mixture and put lattice of pastry across top. Bake in moderate oven for 20 – 30 mins.
31 Dec 2009
Lemon Mousse
5 egg yolks
5 egg whites, stiffly beaten
6oz sugar
juice of 2 lemons + zest of one
Beat egg yolks with sugar until light and lemon coloured. Add juice of 2 lemons and mix well. Stir over hot water in top of double boiler until thick. Remove from heat and fold in egg whites. Pour into serving dish and chill.
Also good made with blackcurrant puree.
5 egg whites, stiffly beaten
6oz sugar
juice of 2 lemons + zest of one
Beat egg yolks with sugar until light and lemon coloured. Add juice of 2 lemons and mix well. Stir over hot water in top of double boiler until thick. Remove from heat and fold in egg whites. Pour into serving dish and chill.
Also good made with blackcurrant puree.
Lemon Meringue Pie (Filling)
2 egg yolks
2oz cornflour
2 lemons (scrubbed)
2oz sugar
½ oz melted butter
½ pint milk
Add a little milk to cornflour to make a paste. Bring remainder to boil and add to paste and grated lemon ring and sugar. Return to heat and thicken custard. Beat in egg yolks and add melted butter, then lemon juice.
2oz cornflour
2 lemons (scrubbed)
2oz sugar
½ oz melted butter
½ pint milk
Add a little milk to cornflour to make a paste. Bring remainder to boil and add to paste and grated lemon ring and sugar. Return to heat and thicken custard. Beat in egg yolks and add melted butter, then lemon juice.
Lemon Caramel Custard
1½ pints milk
grated rind of 2 lemons
6 eggs
6oz sugar
5 sugar lumps
Boil milk with rind of lemons. Strain milk to remove lemon rind.
Beat eggs in bowl with sugar over hot water until lemon coloured and creamy in texture. Add milk gradually, stirring constantly with wooden spoon. Skim off froth that forms on top. Do not let mixture boil.
Cook sugar lumps (or granulated sugar) with 2tsp water in charlotte mould or other straight sided baking dish until caramelised. Tilt mould so caramel reaches all sides.
Pour egg mixture into mould and place in dish of hot water deep enough so water comes halfway up side of mould.
Bake at 300º F about 45 mins or until firm when pressed with finger.
Chill thoroughly before unmoulding.
grated rind of 2 lemons
6 eggs
6oz sugar
5 sugar lumps
Boil milk with rind of lemons. Strain milk to remove lemon rind.
Beat eggs in bowl with sugar over hot water until lemon coloured and creamy in texture. Add milk gradually, stirring constantly with wooden spoon. Skim off froth that forms on top. Do not let mixture boil.
Cook sugar lumps (or granulated sugar) with 2tsp water in charlotte mould or other straight sided baking dish until caramelised. Tilt mould so caramel reaches all sides.
Pour egg mixture into mould and place in dish of hot water deep enough so water comes halfway up side of mould.
Bake at 300º F about 45 mins or until firm when pressed with finger.
Chill thoroughly before unmoulding.
Koulibiak of Salmon
(Source: Robert Carrier’s Home Cooking, pub. Daily Telegraph Magazine, 1968)
Serves 4 - 6
flaky pastry dough
1 thick salmon steak
salt and freshly ground black pepper
butter
8 button mushrooms, sliced
½ Spanish onion, finely chopped
½ lb cooked rice
2 tbsp chopped parsley
2 hard boiled eggs
1 egg yolk, beaten with a little water
Melted butter or hot salted double cream
Sauté salmon in a little butter until tender. Cool.
Sauté sliced mushrooms and finely chopped onion in 4 tbsp butter until onion is transparent. Combine with cooked rice and chopped parsley and season with salt and black pepper, to taste.
Roll out pastry into 2 rectangles 10” x 8” and place one on greased baking sheet.
Spoon half the cooked rice mixture on to the pastry, leaving 1 inch pastry round the edge. Pour a little melted butter over the rice. Cover rice with 1 sliced hard boiled egg and top with salmon steak. Put another sliced egg on top of salmon and top with cooked rice.
Brush visible pastry base with a little beaten egg yolk, then place remaining pastry rectangle on top of rice and pinch pastry well together. Decorate pastry as desired (and cut steam vents); brush with beaten egg yolk and bake in a hot oven (450º F / Gas 7) for 10 min. Reduce heat to 375º F / Gas 4 and cook for 15 – 20 mins more, until pastry is golden.
Serve with a little melted butter or hot double cream.
Serves 4 - 6
flaky pastry dough
1 thick salmon steak
salt and freshly ground black pepper
butter
8 button mushrooms, sliced
½ Spanish onion, finely chopped
½ lb cooked rice
2 tbsp chopped parsley
2 hard boiled eggs
1 egg yolk, beaten with a little water
Melted butter or hot salted double cream
Sauté salmon in a little butter until tender. Cool.
Sauté sliced mushrooms and finely chopped onion in 4 tbsp butter until onion is transparent. Combine with cooked rice and chopped parsley and season with salt and black pepper, to taste.
Roll out pastry into 2 rectangles 10” x 8” and place one on greased baking sheet.
Spoon half the cooked rice mixture on to the pastry, leaving 1 inch pastry round the edge. Pour a little melted butter over the rice. Cover rice with 1 sliced hard boiled egg and top with salmon steak. Put another sliced egg on top of salmon and top with cooked rice.
Brush visible pastry base with a little beaten egg yolk, then place remaining pastry rectangle on top of rice and pinch pastry well together. Decorate pastry as desired (and cut steam vents); brush with beaten egg yolk and bake in a hot oven (450º F / Gas 7) for 10 min. Reduce heat to 375º F / Gas 4 and cook for 15 – 20 mins more, until pastry is golden.
Serve with a little melted butter or hot double cream.
Ice Cream
(Source: Plas Teg, Bala, Wales, 1970)
4 eggs, separated
4oz icing sugar sifted
½ pint double cream
flavouring
You should use one 2½ pint, or two 1¼ pint plastic freezer containers with lids. Set freezer to fast freeze.
Whisk egg yolks until well blended.
In another bowl whisk egg whites until they form stiff peaks, then whisk in sifted icing sugar a little at a time.
Slowly mix the blended egg yolks with the meringue mixture. Lightly whip the cream until it is frothy and will form soft peaks. Then fold it into the egg mixture. Add chosen flavouring and mix thoroughly.
Turn ice cream into container and freeze for at least 2 hours before serving.
Flavourings:
Vanilla – Add ½ tsp vanilla to the whipped cream before folding it into the egg mixture
Mint – Add only a few drops of oil of peppermint and green colouring to the mixture just before putting it into the freezer container. Just before serving decorate with fresh mint leaves.
Coffee – Add 3 tablespoons coffee essence before putting in freezer container. (I would use strong coffee – Liz)
Chocolate – blend in well 2oz drinking chocolate with the 4 egg yolks. (I would use melted strong dark chocolate – Liz)
Raspberry or Strawberry – Sieve 8oz fresh fruit, or thawed frozen fruit, and fold into the mixture with a few drops of red colouring before putting into freezer container.
4 eggs, separated
4oz icing sugar sifted
½ pint double cream
flavouring
You should use one 2½ pint, or two 1¼ pint plastic freezer containers with lids. Set freezer to fast freeze.
Whisk egg yolks until well blended.
In another bowl whisk egg whites until they form stiff peaks, then whisk in sifted icing sugar a little at a time.
Slowly mix the blended egg yolks with the meringue mixture. Lightly whip the cream until it is frothy and will form soft peaks. Then fold it into the egg mixture. Add chosen flavouring and mix thoroughly.
Turn ice cream into container and freeze for at least 2 hours before serving.
Flavourings:
Vanilla – Add ½ tsp vanilla to the whipped cream before folding it into the egg mixture
Mint – Add only a few drops of oil of peppermint and green colouring to the mixture just before putting it into the freezer container. Just before serving decorate with fresh mint leaves.
Coffee – Add 3 tablespoons coffee essence before putting in freezer container. (I would use strong coffee – Liz)
Chocolate – blend in well 2oz drinking chocolate with the 4 egg yolks. (I would use melted strong dark chocolate – Liz)
Raspberry or Strawberry – Sieve 8oz fresh fruit, or thawed frozen fruit, and fold into the mixture with a few drops of red colouring before putting into freezer container.
Gooseberry & Elderflower Sorbet
(Source: Ruth Iveson, Wales, 1970's)
1lb gooseberries
12oz granulated sugar
1½ pts water
thinly peeled rind and juice of 1 lemon
3 heads elderflowers
Wash fruit and put in pan with sugar, water and lemon. Bring slowly to boil.
Simmer for 10 mins. or until soft. Add elderflowers for last 3 mins. Take out rind and flowers.
Sieve fruit and allow puree to cool. Put into plastic container and freeze quickly. After 1 hr stir well. Freeze again, beating it a second time to achieve a smooth texture.
1lb gooseberries
12oz granulated sugar
1½ pts water
thinly peeled rind and juice of 1 lemon
3 heads elderflowers
Wash fruit and put in pan with sugar, water and lemon. Bring slowly to boil.
Simmer for 10 mins. or until soft. Add elderflowers for last 3 mins. Take out rind and flowers.
Sieve fruit and allow puree to cool. Put into plastic container and freeze quickly. After 1 hr stir well. Freeze again, beating it a second time to achieve a smooth texture.
30 Dec 2009
Gateau de Thoriat
(Source: Judy K)
4½ oz unsalted butter
4½ oz bitter chocolate
4½ oz sugar
4½ oz sifted flour
3 very fresh eggs Oven temp. 400º F
Melt the butter in a double boiler. Add chocolate cut in small pieces.
When chocolate melts remove from heat and add sugar. Mix well and add flour. Stir again and finally add 3 egg yolks. Stir again.
Beat egg whites until stiff and stir into chocolate mixture.
Butter charlotte mould, or other straight sided baking dish. Pour in cake batter and bake 30 min.
The cake is cooked when the top is hard and cracking; the interior should remain soft.
Cool before serving. Split and fill with whipped cream.
4½ oz unsalted butter
4½ oz bitter chocolate
4½ oz sugar
4½ oz sifted flour
3 very fresh eggs Oven temp. 400º F
Melt the butter in a double boiler. Add chocolate cut in small pieces.
When chocolate melts remove from heat and add sugar. Mix well and add flour. Stir again and finally add 3 egg yolks. Stir again.
Beat egg whites until stiff and stir into chocolate mixture.
Butter charlotte mould, or other straight sided baking dish. Pour in cake batter and bake 30 min.
The cake is cooked when the top is hard and cracking; the interior should remain soft.
Cool before serving. Split and fill with whipped cream.
Ginger Biscuits
6oz self raising flour
3oz Demerara sugar
4oz butter or margarine
1 tbsp golden syrup
1 tsp ginger
½ tsp bicarbonate of soda
pinch of salt
Melt butter and syrup in pan. Pour into dry ingredients. Mix well and roll into little balls. Put on greased baking tray. Bake in moderate oven 350º F / Gas 4
Josh’s variations: substitute honey for golden syrup / add other spices, eg. allspice or cinnamon / add pieces of crystallised ginger
Flapjacks
(Source: Scott’s Porage Oats Recipe)
6oz butter or margarine
1 tbsp golden syrup
4oz Demerara sugar
8oz Scott’s Porage Oats
Grease a tin (11” x 7”). Melt butter, syrup and sugar in a pan. Stir in the Porage Oats. Spread evenly into tin and bake for 20 min. or until golden at 180º C / 350º F / Gas 4
6oz butter or margarine
1 tbsp golden syrup
4oz Demerara sugar
8oz Scott’s Porage Oats
Grease a tin (11” x 7”). Melt butter, syrup and sugar in a pan. Stir in the Porage Oats. Spread evenly into tin and bake for 20 min. or until golden at 180º C / 350º F / Gas 4
Christmas Pudding
(Source: Granny Keeling from Philip Harbin recipe / Trex promotion)
6 oz flour
8 oz Trex (hard vegetable suet/ shortening)
3oz brown sugar
6 eggs
8oz breadcrumbs
4oz ground almonds
3 level tsp mixed spice
4oz chopped mixed candied peel
8oz sultanas
1lb raisins
2 lemons
3 tbsp golden syrup
6 tbsp brandy or rum
½ pint milk
Use 1 basin capacity 5 pints or 2 x 2½ pints or 3 x 1½ pints
Steaming time: 4 hours + 2 hours on day of service
Sieve flour and spice into large mixing bowl, add breadcrumbs and mix. Rub in fat. Add one at a time, mixing each well in before the next is added: sugar, raisins, sultanas, currants, peel and ground almonds.
In a separate vessel beat milk and eggs together, add syrup (easier if heated first) and flavouring liquor, then grated rind and juice of lemons. Mix this liquid thoroughly, then pour into dry mix. Mix well.
Put mixture into basin(s). Cover each one with greased cooking foil.
6 oz flour
8 oz Trex (hard vegetable suet/ shortening)
3oz brown sugar
6 eggs
8oz breadcrumbs
4oz ground almonds
3 level tsp mixed spice
4oz chopped mixed candied peel
8oz sultanas
1lb raisins
2 lemons
3 tbsp golden syrup
6 tbsp brandy or rum
½ pint milk
Use 1 basin capacity 5 pints or 2 x 2½ pints or 3 x 1½ pints
Steaming time: 4 hours + 2 hours on day of service
Sieve flour and spice into large mixing bowl, add breadcrumbs and mix. Rub in fat. Add one at a time, mixing each well in before the next is added: sugar, raisins, sultanas, currants, peel and ground almonds.
In a separate vessel beat milk and eggs together, add syrup (easier if heated first) and flavouring liquor, then grated rind and juice of lemons. Mix this liquid thoroughly, then pour into dry mix. Mix well.
Put mixture into basin(s). Cover each one with greased cooking foil.
Chopped Liver
(Source: Mel 1970's)
½ lb chicken livers
2 eggs
2 large onions
seasoning
Fry onions and chicken livers. Hard boil eggs.
Mince together eggs, liver and onions and season.
½ lb chicken livers
2 eggs
2 large onions
seasoning
Fry onions and chicken livers. Hard boil eggs.
Mince together eggs, liver and onions and season.
Chopped & Fried Fish
(Source: Mel 1970's)
haddock
hake
egg to bind
onion
salt & black pepper
Matzo meal
Mince fish and onion and mix with other ingredients. Pat into balls and fry in deep oil or boil in fish soup.
[I now make these with smoked haddock and add some carrot to the mixture. I like these with a mushroom sauce made with yoghurt. Also nice cold with mayonnaise.]
haddock
hake
egg to bind
onion
salt & black pepper
Matzo meal
Mince fish and onion and mix with other ingredients. Pat into balls and fry in deep oil or boil in fish soup.
[I now make these with smoked haddock and add some carrot to the mixture. I like these with a mushroom sauce made with yoghurt. Also nice cold with mayonnaise.]
Chocolate Mousse
1 egg per person
2oz + chocolate per egg
small knob butter
brandy or other flavouring
Melt chocolate in double boiler, add knob of butter. Stir in egg yolks and take off heat. Add taste of brandy. Beat egg whites stiff and fold in. Chill.
2oz + chocolate per egg
small knob butter
brandy or other flavouring
Melt chocolate in double boiler, add knob of butter. Stir in egg yolks and take off heat. Add taste of brandy. Beat egg whites stiff and fold in. Chill.
Chilladas & Tomato Sauce
(Source: Friend, Wales, 1970's)
8oz brown lentils
¾ pint hot water
2oz butter
1 medium onion, finely chopped
1 small green pepper, chopped small
1 medium carrot, chopped small
½ tsp mixed herbs
¼ tsp mace
½ tsp cayenne
2 tsp tomato puree
clove garlic, crushed
salt & pepper
to coat –
dry fine breadcrumbs (try chick pea flour for gluten free)
1 egg, beaten (can replace with chick pea flour batter for vegan)
oil for shallow frying
Simmer lentils with some salt until all water absorbed. Soften onion, carrot and garlic in butter for 5 min; then add chopped pepper and cook further 5 – 10 mins. Mash cooked lentils in bowl, add softened veg., cayenne, mace, herbs and tomato puree. Divide and shape into rissoles. Dip in beaten egg, then breadcrumbs and shallow fry. Serve with Tomato Chilli sauce.
[Note - These hold together better if some of the mixture is ground in a food processor. I sometimes add a little Sosmix. Will freeze well. Good with rice or as part of veggie cooked breakfast.]
Tomato & Chilli Sauce
¾ lb tomatoes (I usually use tinned chopped)
1 small onion, finely chopped
1 clove garlic, crushed
1 tsp tomato puree
1 tsp dried basil
1 fresh chilli, chopped
1 tbsp olive oil
salt & pepper
8oz brown lentils
¾ pint hot water
2oz butter
1 medium onion, finely chopped
1 small green pepper, chopped small
1 medium carrot, chopped small
½ tsp mixed herbs
¼ tsp mace
½ tsp cayenne
2 tsp tomato puree
clove garlic, crushed
salt & pepper
to coat –
dry fine breadcrumbs (try chick pea flour for gluten free)
1 egg, beaten (can replace with chick pea flour batter for vegan)
oil for shallow frying
Simmer lentils with some salt until all water absorbed. Soften onion, carrot and garlic in butter for 5 min; then add chopped pepper and cook further 5 – 10 mins. Mash cooked lentils in bowl, add softened veg., cayenne, mace, herbs and tomato puree. Divide and shape into rissoles. Dip in beaten egg, then breadcrumbs and shallow fry. Serve with Tomato Chilli sauce.
[Note - These hold together better if some of the mixture is ground in a food processor. I sometimes add a little Sosmix. Will freeze well. Good with rice or as part of veggie cooked breakfast.]
Tomato & Chilli Sauce
¾ lb tomatoes (I usually use tinned chopped)
1 small onion, finely chopped
1 clove garlic, crushed
1 tsp tomato puree
1 tsp dried basil
1 fresh chilli, chopped
1 tbsp olive oil
salt & pepper
Cheese Souffle
(Source: Judy Keeling)
1½ oz butter
2oz flour
¾ pt milk
4 egg yolks
6 oz grated Gruyere cheese
4 egg whites
salt & pepper
Heat butter in saucepan and stir in flour with wooden spoon. Add milk gradually and stir until smooth and thick. Season with salt and pepper. Cool to lukewarm and add egg yolks one by one, beating hard after each addition.
Stir in cheese.
Fold in stiffly beaten egg whites and pour into buttered soufflé dish. Fill mould only ¾ full so that soufflé will have chance to rise.
Bake at 350º F for 15 mins. Increase heat to 450º F and bake 10 mins longer.
Serve immediately.
1½ oz butter
2oz flour
¾ pt milk
4 egg yolks
6 oz grated Gruyere cheese
4 egg whites
salt & pepper
Heat butter in saucepan and stir in flour with wooden spoon. Add milk gradually and stir until smooth and thick. Season with salt and pepper. Cool to lukewarm and add egg yolks one by one, beating hard after each addition.
Stir in cheese.
Fold in stiffly beaten egg whites and pour into buttered soufflé dish. Fill mould only ¾ full so that soufflé will have chance to rise.
Bake at 350º F for 15 mins. Increase heat to 450º F and bake 10 mins longer.
Serve immediately.
Goulash
(Source: Hume & Downes - Penguin Cordon Bleu Cookery 1971)
1½ lb. chuck steak
2 large onions
dripping
1 level tbsp. paprika
1 tbsp. flour
1 dessert sp. tomato puree
¾ - 1 pt. stock
bouquet garni (parsley, bay leaf, thyme)
clove garlic, crushed or chopped
salt
pepper
1 red pepper
2 large tomatoes
2 – 3 tbsp. sour cream
Cut meat into large cubes. Slice onions. Heat dripping and brown meat in this. Remove meat, lower heat and add onions. Fry for a few minutes then add paprika and, after 1 minute, the flour, tomato puree, garlic and stock. Stir and bring to boil, then replace meat and add bouquet, salt and pepper.
Cover and simmer gently for about 2 hrs, on stove top or in moderately slow oven.
Meanwhile shred and blanch pepper and slice tomatoes (peeled and deseeded if you like). When meat is tender add pepper and tomatoes, simmer 2 – 3 minutes. Serve with cream spooned over top.
1½ lb. chuck steak
2 large onions
dripping
1 level tbsp. paprika
1 tbsp. flour
1 dessert sp. tomato puree
¾ - 1 pt. stock
bouquet garni (parsley, bay leaf, thyme)
clove garlic, crushed or chopped
salt
pepper
1 red pepper
2 large tomatoes
2 – 3 tbsp. sour cream
Cut meat into large cubes. Slice onions. Heat dripping and brown meat in this. Remove meat, lower heat and add onions. Fry for a few minutes then add paprika and, after 1 minute, the flour, tomato puree, garlic and stock. Stir and bring to boil, then replace meat and add bouquet, salt and pepper.
Cover and simmer gently for about 2 hrs, on stove top or in moderately slow oven.
Meanwhile shred and blanch pepper and slice tomatoes (peeled and deseeded if you like). When meat is tender add pepper and tomatoes, simmer 2 – 3 minutes. Serve with cream spooned over top.
Banana Bread
(Source: Gudrun Holmes, Wales 1970's)
10 oz self raising flour
4 oz butter
6 oz soft brown sugar
3 eggs
2 bananas
1 level tsp cinnamon
3-4 tbsp milk
Cream together the butter and sugar until soft. Mash the bananas and beat into the creamed mixture. Add the eggs one by one. Add milk and fold in the sieved flour and cinnamon. Bake in moderate oven for 1½ hours in a 2lb loaf tin (less than 1 hour for 2x1lb tins).
10 oz self raising flour
4 oz butter
6 oz soft brown sugar
3 eggs
2 bananas
1 level tsp cinnamon
3-4 tbsp milk
Cream together the butter and sugar until soft. Mash the bananas and beat into the creamed mixture. Add the eggs one by one. Add milk and fold in the sieved flour and cinnamon. Bake in moderate oven for 1½ hours in a 2lb loaf tin (less than 1 hour for 2x1lb tins).
Baked Custard Tart
(Source: Granny Keeling)
1 egg
1 tbsp sugar
about 1/2 pint milk
nutmeg
shortcrust pastry case (uncooked)
Beat egg and beat in sugar. Stir in milk (according to size of dish)
Pour mixture into pastry case and grate nutmeg over custard.
Cook in hot oven (450º F) until custard sets. Take care not to leave too long or custard will curdle.
1 egg
1 tbsp sugar
about 1/2 pint milk
nutmeg
shortcrust pastry case (uncooked)
Beat egg and beat in sugar. Stir in milk (according to size of dish)
Pour mixture into pastry case and grate nutmeg over custard.
Cook in hot oven (450º F) until custard sets. Take care not to leave too long or custard will curdle.
Bagels
(Source: Tassajara Bread Book 1971)
to make 24
1. 8oz warm water
1 level tsp yeast
1oz + sugar
2 eggs, beaten
9oz flour
2. 3oz oil
1 level tsp salt
6oz flour
1. Dissolve yeast in water, then sugar, beaten eggs and flour. Beat well then leave to rise for about 1hr.
2. Fold in oil, salt and rest of flour. Knead and leave to rise 50 min. Punch down and rise for 20 min.
Cut dough into 24 pieces and roll into thin sausages. Join ends to make rings and dip in boiling water for 10 seconds.
Put on greased baking sheet and let rise 20 min. Brush with beaten egg and water and sprinkle with poppy seeds if desired.
Bake at 425º F for 20 min.
to make 24
1. 8oz warm water
1 level tsp yeast
1oz + sugar
2 eggs, beaten
9oz flour
2. 3oz oil
1 level tsp salt
6oz flour
1. Dissolve yeast in water, then sugar, beaten eggs and flour. Beat well then leave to rise for about 1hr.
2. Fold in oil, salt and rest of flour. Knead and leave to rise 50 min. Punch down and rise for 20 min.
Cut dough into 24 pieces and roll into thin sausages. Join ends to make rings and dip in boiling water for 10 seconds.
Put on greased baking sheet and let rise 20 min. Brush with beaten egg and water and sprinkle with poppy seeds if desired.
Bake at 425º F for 20 min.
29 Dec 2009
Quick courgette and tomato soup
3 Courgettes
2 Tins of toms
Salt
Pepper
Chop the courgettes
Simmer the courgettes with the toms for 10 mins
Blend with hand blender
Add salt and pepper to taste
Optional - add a Kallo veg stock cube
2 Tins of toms
Salt
Pepper
Chop the courgettes
Simmer the courgettes with the toms for 10 mins
Blend with hand blender
Add salt and pepper to taste
Optional - add a Kallo veg stock cube
27 Dec 2009
Hearty-Cheaty Bean and Tomato Soup (Ben)
Ruin the magic...
Produces a lovely hearty hand-knitted soup.
2 tins good quality plum tomatoes / chopped tomatoes
1 tin Heinz baked beans
ground black pepper in largeish quantity
Combine tin contents in a pan, liquidise with a hand blender to a chunky consistency
Heat.
Add black pepper to taste.
Variations include Mel's Mam's Blackpool B&B addition to tin tomato soup - add chopped tomato skins for a truly authentic home-made look.
Produces a lovely hearty hand-knitted soup.
2 tins good quality plum tomatoes / chopped tomatoes
1 tin Heinz baked beans
ground black pepper in largeish quantity
Combine tin contents in a pan, liquidise with a hand blender to a chunky consistency
Heat.
Add black pepper to taste.
Variations include Mel's Mam's Blackpool B&B addition to tin tomato soup - add chopped tomato skins for a truly authentic home-made look.
Subscribe to:
Posts (Atom)