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| LINKS RECIPE WELCOME PAGE RECIPE INDEX FINGER FOODS FINGER FOODS PAGE 2 SOUPS SALADS SALADS PAGE 2 PASTA & RICE PASTA & RICE DISHES 2 SEAFOOD SEAFOOD PAGE 2 POULTRY POULTRY PAGE 2 VEGETABLE DISHES VEGETABLE DISHES PAGE 2 SUMMER SWEETS PAGE 1 PAGE 2 WINTER SWEETS PAGE 1 PAGE 2 CAKES, BISCUITS & ROLLS CAKES, BISCUITS & ROLLS PAGE 2 |
| SOUPS PAGE 2 Ministrone Soup 2 tablespoons olive oil 2 cups dried harricot beans (soaked overnight in cold water) 1 rasher bacon finely chopped 2 large onions sliced 2 teaspoons crushed garlic 2 medium carrots diced 400gm tin peeled tomatoes chopped 10 cups beef stock 350 gm potatoes diced 175gm macaroni (1/2 cook these and drain) 175gm fine green beans sliced 3 tablespoons fresh chopped parsley 3 celery sticks chopped 3/4 cup frozen peas Heat oil in large pan and add garlic, onions and bacon. Cover and cook over low heat 5 minutes stirring occasionally. Add carrots and celery, cook 2 minutes. Drain beans and add to pan with stock and tomatoes. Cover and cook 2 hours. Add potatoes and cook 15 minutes. Finally add partially cooked pasta, beans and peas and cook a further 15 minutes. Season with salt & pepper and serve. Fresh grated Parmesan cheese can be sprinkled over the top of each bowl just before serving. Easy Vegetable Chowder 1 x 420 gm tin corn kernals drained 1 x 300 gm tin butter beans drained 1/2 teaspoon crushed garlic 375 ml low-fat evaporated milk 1 cup small shell pasta 1 cup vegetable stock 200 gms frozen broccoli 60 gm parmesan cheese grated cracked pepper Put all the ingredients except cheese and pepper in a medium saucepan and bring to the boil over a medium heat, stirring to prevent sticking. Reduce heat and cook until broccoli is tender about 10 minutes. Stir in the cheese and pepper and serve immediately. |
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