Recipe Book
In this cascading list are some recipes that I have either created or collected from others, over the years.
Other meal creations can be seen on the FOOD AT HOME page.
AMANDA’S WHITE CHOCOLATE & STRAWBERRY CHEESECAKE
Serves 6
Ingredients
Biscuit base:
150g unsalted butter
300g digestives biscuits, crushed
Cheesecake filling:
2 x 280g Philadelphia soft cheese
300ml double cream
75g icing sugar
300g white chocolate
Method
1. Melt chocolate and leave to cool.
2. Mix cream cheese and icing sugar.
3. In a separate bowl whip cream to soft peaks.
4. Fold cream into melted chocolate and then fold in cream cheese.
5. Mix the biscuits and butter together thoroughly. In a deep oven cake tin, press the biscuit mixture neatly into the base of the cake tin.
6. Pour the chocolate cream cheese mixture over the biscuit base and leave preferably overnight.
7. Decorate with dried strawberries.
Provided by Amanda Cradock
ANNIE’S BOILED FRUIT CAKE
Ingredients
12oz mixed fruit (2 cups)
4oz margarine or butter
1 cup of water
1 cup of caster sugar
3 eggs
2 level cups of self-raising flour
6 chopped glacé cherries
1 level teaspoon of bicarbonate of soda
Method
1. Put mixed fruit, margarine, water, and sugar into a large saucepan and bring to the boil, making sure the butter has melted. Turn down to simmer.
2. Add one level teaspoon of bicarbonate of soda into the saucepan (it will bubble up when added). Simmer for 10 minutes, stirring occasionally.
3. Allow to cool.
4. When cooled, beat into the mixture, three eggs.
5. Stir in the self-raising flour and the glacé cherries. Mix well.
6. Put mixture into a cake tin and bake in the middle of the oven, gas mark 2 for two hours.
7. Take out of the oven and place on to a wire rack to cool.
Provided by Gary
BANANA PANCAKES
Serves 2
Ingredients
2 medium-sized bananas, mashed
3 tablespoons of porridge oats
1 medium size egg
Handful of sultanas (optional)
Handful of chocolate buttons or drops (optional)
Method
1. In a mixing bowl, add banana, porridge oats and egg and stir to mix evenly.
2. Heat a frying pan with a little spray oil.
3. Spoon two tablespoons of the mix into the pan. This should form a rounded shape.
4. Optionally, add sultanas, chocolate or any other chosen ingredient that only requires heating and not cooking.
5. Allow to cook on medium heat for about 5 minutes. You can check the underside to ensure that it is browned evenly.
6. Using a spatula, flip over and cook the other side for about 4–5 minutes, on medium heat still.
7. Remove from pan and serve.
CORONATION CHICKEN
Serves 2
Ingredients
100g (4 oz) mayonnaise
75g (3 oz) mango chutney
1 teaspoon of mild curry powder
1 dessert spoon of lemon juice
1/2 teaspoon salt
500g (1¼ lb) skinless, boneless chicken breast fillets — cooked and diced
2 dessert spoons of sultanas (optional)
1 dessert spoon of flaked almonds (optional)
Method
In a large bowl, whisk together the mayonnaise, chutney, curry powder, lemon juice and salt (and sultanas and almond flakes). Add chicken and toss with the dressing until well coated. Cover and chill until serving.
DAD’S CHICKEN CURRY (MILD)
Serves 2
Preparation time: 10 minutes
Cooking time: 50 minutes
Ingredients
2 chicken breast fillets (medium/large), sliced as chunks (½ inch roughly shaped cubes)
2 dessert spoons of cooking oil (any oil; sunflower, vegetable or olive)
1 sachet of Pataks Coconut Milk (optional) (or ¾ to 1 can of coconut milk)
2 teaspoons of curry powder (mild or Madras)
1 teaspoon of turmeric
1 onion, sliced
small handful (per person) of sultanas (or 1 heaped teaspoon of sugar if sultanas are not desired)
1 dessert spoon of chicken flavour gravy granules
220ml of boiling water
2 teaspoons of corn flour (for thickening, mixed with a little cold water) (or Thickening Granules)
150g of fresh single cream (optional)
Method
1. Mix the chicken stock and water together and add to it, the sultanas. Stir.
2. Place the oil in a wok and heat. Add onions, stir until transparent, and then push to one side of the pan.
3. Tilt the pan to create a pool of oil and mix into it the curry powder and turmeric. Stir to create a paste-like consistency.
4. Immediately, add to the pan, the mix of stock and sultanas. Stir thoroughly.
5. Add chicken and stir thoroughly. Leave to cook for 15 minutes, stirring occasionally.
6. Add the sachet of coconut milk (optional). Stir and cook for a further 15 minutes.
7. Cook rice (if necessary).
8. Place the cornflour in a cup and add cold water (A DRIP AT A TIME) to form a thick paste. Don’t make it too runny, or it will not act as a thickener – pour into the pan whilst stirring vigorously and watch for the gravy-like curry to take on a thick sauce consistency.
9. Before serving, add the single cream and stir in for 2–3 minutes (optional)
Provided by Dad
DAD’S MEATLOAF (‘MERLIN’)
Serves 3
Preparation time: 15 minutes
Cooking time: 45–60 minutes
Ingredients
For the meatloaf:
500g (1lb) of lean beef mince
1 cup of finely diced onions
2 slices of bread, grated to form breadcrumbs (not necessary if using extra lean beef steak mince)
1 packet of Tesco Cottage Pie sachet mix
Cooking oil (any, I use sunflower oil)
For the vegetables:
3 large potatoes, peeled and sliced (approximately ½ cm or ¼ inch in thickness)
2-3 large carrots, sliced (approximately ½ cm or ¼ inch in thickness, sliced at an angle to form oblong-shaped slices)
Method
1. Place all the meatloaf ingredients together (not the vegetables) into a mixing bowl. Mix through with fingers.
2. Shape into a circular dome-like shape and place in the centre of a round casserole dish. Or, if using a rectangular shaped dish, make the shape of the meatloaf a more traditional log-shape!
3. Place alternating slices of potato and carrot around the meatloaf.
4. Liberally drizzle oil over the vegetables and the top of the meatloaf.
5. Cook in the middle of a pre-heat oven, gas mark 6 for one hour. Check after 30 minutes of cooking that the potatoes are not burning, if so, turn them.
6. Served with hot buttered sweet corn and a little beef stock gravy (if desired).
Provided by Dad
DAVID’S CHEESE BISCUITS
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
5oz of strong cheese, grated
4oz of butter or margarine
½ teaspoon of salt
A dash of Worcestershire Sauce
2 teacups of Rice Crispies
4oz of plain flour
Method
1. Blend cheese and butter (or margarine)
2. Add the salt and Worcestershire Sauce
3. Stir in the flour to form a paste
4. Add Rice Crispies and stir again
5. Roll into marble-sized balls
6. Flatten with a fork or thumb
7. Place on a baking sheet and bake for about 20 minutes at gas mark 4
Provided by David Wallis
DAVID’S FISH PIE
Serves/Makes 3
Preparation time: 10 minutes
Cooking time: 30–40 minutes
Ingredients
400g of white fish (cod loin or haddock for example)
250g of fresh king prawns
bag of fresh spinach
250g of cheese sauce
2-3 large potatoes, boiled and mashed
2 spring onions, chopped
3 tomatoes, sliced
flat level teaspoon each of paprika, ground ginger, parsley (or tarragon) (or any preferred herb or spice)
Method
1. Pre-heat oven to gas mark 5. Peel and chop potatoes. Boil for 15 minutes
2. Place whitefish in the microwave and cook on full power for only 2 minutes
3. In a large casserole dish, place the spinach evenly as a bottom layer
4. Place the white fish on top evenly, and then decorate with the prawns, tomatoes and spring onions. Sprinkle herbs and spices on fish
5. Pour cheese sauce over all ingredients
6. Spread mashed potato evenly over everything
7. Place in the middle of the oven for about 30 minutes or until white fish is cooked thoroughly.
Provided by David Wallis
DUCHESS TOMATO & ONION CHUTNEY
Preparation time: 4½ hours*
Makes about 8 Jars
Ingredients
2lb (1.6kg) Chopped Tomatoes, peeled and diced*
1lb (907g) Onions, peeled and diced
1lb (907g) Apples, cored, peeled and cubed*
1lb (907g) Sultanas
1 pint (946ml) Malt Vinegar
1lb (907g) Sugar*
3 teaspoons Salt
Method Mix all the ingredients together in a huge casserole pan and place on medium heat on the stove for up to three hours. The key thing to look for is a reduction by a third, so once all the ingredients are added, make a note of high up the pan it is, and divide it by three. It should be ready when one third has reduced (gone)! When you’re happy with the thickness, texture and taste, leave it to cool down (about an hour). Then decant in to clean jars.
* IMPORTANT Over the years, I have stopped buying tomatoes and peeling them myself and instead, buy cartons of readily chopped tomatoes, and likewise, with the apples. It’s no more expensive to buy jars of Bramley Apple Sauce instead of cooking apples, and it certainly reduces the preparation time by more than half. If you do use tins or cartons of tomatoes and jars of apple sauce… you may want to skip the sugar or only use a few dessert spoons and maybe not use salt. Test it by tasting one and two hours in…
Provided by Betty Gray
FLORENTINES
Makes 12–18 pieces
Preparation time = 10 minutes, Cooking time = 10 minutes
Ingredients
50g of unsalted butter
100g caster sugar
100g light brown sugar
50g crème fraîche
1½ cups flaked almonds
100g mixed fruit, sultanas, cranberries… anything but do chuck in a handful of glacé cherries
1 teaspoon vanilla extract
¼ teaspoon bicarbonate of soda
150-180g of chocolate (I prefer dark, but milk is fine too)
Method
1. Line a large baking sheet with greaseproof paper and put it aside. Have another piece of greaseproof paper the same size, ready to use later.
2. Melt the butter in a medium/large saucepan over low heat.
3. Add both sugars, turn the heat up high and stir for 4–5 minutes until smooth and gooey. Do not allow to burn.
4. Carefully stir in the crème fraîche, as it may spit. It will cause the sugar to harden, but just continue stirring over high heat until dissolved again. Then leave to bubble away for 3–4 minutes, stirring regularly, until reduced and thickened.
5. Remove the mixture from the heat and stir in the dried fruit, vanilla extract and bicarbonate of soda.
6. Spoon everything out onto the greaseproof that is lining the baking sheet. Place the other piece of greaseproof paper on top and with a rolling pin (or base of a saucepan) flatten the mixture between the papers until it is completely flat.
7. Place in the fridge and allow to harden and cool completely. 8. In the meantime, take the chocolate and melt it either by using a microwave (30-second blasts, stirring between each go) or the Bain Marie method by using a large glass mixing bowl placed over a small saucepan containing boiled/boiling water. When the chocolate has melted, remove it from the heat and leave it to cool to body temperature.
9. Take the mixture out of the fridge and keep it flat. Remove the top sheet of greaseproof paper and pour over the melted chocolate over the mixture, taking care not to go over the edges. Smooth out with a spatula or the bottom of a spoon to cover all the mixture evenly. 10. Then, using a fork, make zigzag impressions in the chocolate (or any other pattern, or leave plain).
11. Put back in the fridge and leave the chocolate to harden.
12. Once completely chilled, break up into shards. Alternatively, use a cutter to make shapes (but I find myself eating what’s left if I have to do that).
This recipe is taken from Sharon Hearne-Smith’s website
FRUIT CAKE
Serves 10
Preparation time: 10 minutes
Cooking time: 1¼ to 1½ HOURS
Ingredients
8oz of self-raising flour
8oz sultanas (or a combination of sultanas and cherries)*
4oz butter
4oz caster sugar
2oz ground almonds
4 tablespoons of milk
2 eggs
Method
Mix all the ingredients together (ideally in an electric mixer).
Pour into a lightly greased 1lb loaf tin and place in the centre of a pre-heated oven, gas mark 3 for 1¼ hours.
Test after this time with by inserting a skewer into the cake and ensure that it is dry when you remove it. If not, place the cake back into the oven for a further 10 minutes and then re-test with the skewer until it is dry.
* If you want to be extra fancy, you could replace the sultanas and cherries, you could use Luxury Mixed Dried Fruit (but I’d keep the cherries in).
JEZZ’S 2 INGREDIENT ICE CREAM
Ingredients
2 cups of Whipping Cream
14oz can Sweetened Condensed Milk
1 teaspoon Vanilla, Peppermint, or Mint essence (whatever flavour you like)
2 to 3 tablespoons of your favourite Booze (see optional extras)
½ cup Soaked Dried Fruit or Coconut (see optional extras)
1 to 1½ cup Fresh Fruit (see optional extras)
1 packet of Chocolate Buttons (see optional extras)
Optional Extras
Add 2 to 3 tablespoons of your favourite booze.
If you are making a cocktail mix or two spirits, then add a ratio of 2 parts of the most potent spirit to 3 parts weaker spirit.
When adding Dried Fruit or Desiccated Coconut: it is best to soak them overnight in 5tbsp of water or your favourite booze.
When adding Chocolate to ice cream, pre-freeze for about 30 mins. Put the Chocolate in a bag and then break with a rolling pin before adding to ice cream mix.
Directions For making Vanilla or Alcoholic ice cream
Whisk together the Whipping Cream, Sweetened Condensed Milk and Vanilla or Booze until combined and a thicker consistency.
Pour in a freezer-safe container, cover, and freeze for at least 4–6 hours or overnight!
Directions For making flavoured or ice cream
Add the fresh Fruit or the soaked dried Fruit or Desiccated Coconut to the Sweetened Condensed Milk before adding the whipped cream.
Whisk the Whipping Cream and the Sweetened Condensed Milk and Vanilla or Booze (2 to 3 tablespoons extra booze if you like a boozy kick) together until combined and a thicker consistency.
Pour in a freezer-safe container, cover, and freeze for at least 4–6 hours or overnight!
Directions For Chocolate flavoured or ice cream
Add the crushed pre-frozen Chocolate to the sweetened condensed milk before adding the whipped cream.
Whisk together the Whipping Cream and the sweetened condensed milk and Flavoured Essence Or Booze until combined and a thicker consistency.
Pour in a freezer-safe container, cover, and freeze for at least 4–6 hours or overnight!
Provided by Jezz
JEZZ’S BREAD AND BUTTER PUDDING
Makes 6-8
Preparation time = 10 minutes, Cooking time = 25–30 minutes
Ingredients
4 large stale fruit scones
½ cup of sultanas (soaked in rum is optional, overnight and 5 capfuls)
2 eggs
25g of unsalted butter
40g of soft brown sugar
300ml of double cream
300ml of milk
Splash of vanilla essence
Method
1. Preheat the oven to 180°C.
2. Slice the scones and place them into a medium-sized ovenproof dish.
3. In a large mixing bowl, add the eggs, sultanas, sugar, double cream, milk and vanilla essence. Whisk gently and thoroughly.
4. Pour the mixture over the scones. Push the scones and sultanas down into the mixture. Distribute small knobs of butter evenly across the scones and mixture.
5. Place in the fridge for 30–45 minutes, or until all the mixture is absorbed by the scones.
6. Cook in the middle of the oven for 25–30 minutes.
7. Leave to cool and set for 20–30 minutes.
Provided by Jezz
JEZZ’S CHICKEN AND SWEETCORN SOUP
Makes 6
Preparation time: 1 hour
Cooking time: 20 mins
Ingredients
Chicken caucus after a Sunday roast
3 cups of sweetcorn
5 chicken stock cubes
3 litres of cold water
1 large potato or 2 medium potatoes, peeled and cubed
Method
1. Melt stock cubes into some of the water in a jug.
2. Into a large pan, place the rest of water and water with dissolved stock cubes.
3. Break the chicken caucus into smaller pieces and add to pan.
Include everything, skin, and bone! Bring to boil and then simmer for about 15 mins.
4. Test by stirring and seeing chicken meat falls away from the caucus.
5. Using a second large pan and a sieve, pour the stock into the next pan and place the hot caucus on to a plate. Leave for about 10 mins or cool enough to handle the caucus.
6. Pour into the chicken stock, 2 of the 3 cups of sweetcorn and all the potato.
7. Pull off as much meat as possible from the caucus and separate about a quarter of this, for use later.
8. Place the main bulk of the chicken meat (with any skin) into the stock and bring to the boil. Then simmer until the potatoes break or go soft.
9. Remove stock and meat from the heat and, using a hand blender, blitz the stock until a creamy consistency has formed. 10. Break up and stir in the remainder of the chicken set aside earlier with the last cup of sweetcorn. Maybe heat again to warm the sweetcorn through.
11. Serve immediately with perhaps fresh crusty bread or wholemeal bread or rolls.
Provided by Jezz
LASAGNE
Serves 3
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients
For the mince:
500g of lean beef mince (free flow frozen is fine)
5 or 6 medium-sized mushrooms, thinly sliced
1 cup of finely diced onions
1 can of chopped tomatoes (or a large jar of Passata)*
2 dessert spoons of dried mixed herbs*
A generous dash of Worcestershire Sauce*
1 clove of garlic, chopped (optional)*
1 dessert spoon of tomato purée or tomato ketchup (optional)*
Salt and black pepper to taste*
For the white sauce:
I prefer to make my own homemade cheese sauce with mustard, but it’s fiddly and time-consuming and so to keep this recipe easy, purchase a jar of Lasagne white sauce and a small jar of four-cheese sauce.
* if you are going to use the jar of Passata, then test taste before adding mixed herbs, Worcestershire Sauce, garlic, purée, salt and pepper.
For the pasta:
I prefer to buy shop-bought fresh egg pasta sheets, strips if you can’t find the sheets and then dried lasagne strips as a last resort.
Method:
1. Cook the mince until brown and then add the onions. Stir.
2. Add the rest of the ingredients.
3. Cook for about 15–20 minutes, keep testing the taste and any optional ingredients to suit.
4. The glass cooking dish needs to be like a 1lb (0.45 kg) loaf tin and certainly at least 2 inches (5.08 centimetres) deep. Layer the base with approximately 2 ladles of the mince.
5. Cut the lasagne sheet to completely cover the base layer of mince. Add to the dish.
6. Add a layer of the lasagne white sauce, then another cut-down sheet of lasagne.
7. Continue to build the layers of lasagne with the mince, lasagne sheets, white sauce and four-cheese sauce.
8. Ensure the last layer is either the white sauce or the four-cheese sauce, and MAKE SURE that ALL the last layers of the lasagne are covered. If you do not do this, it will burn in the oven and go very crispy (unless you like it like that).
9. Place in a pre-heated oven, gas mark 7 for 30 minutes.
10. Serve with a side green salad (i.e. rocket and mixed leaf) or fresh garlic bread or both.
MICHÉLE’S BACON, LENTIL AND POTATO SOUP
Serves 3+
Ingredients
198g (7oz) Lean bacon rashers, cut into bite pieces
1 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 teaspoon of finely grated ginger
2 sticks of celery, finely chopped
1 large potato, peeled and cut into 1cm (½ inch), diced
908ml (32 fl oz) of boiling water or vegetable stock
1 tablespoon mild curry powder
127g (4 ½ oz) dried red lentils
6 plum tomatoes (or 1 can)
2-3 tablespoons coriander, finely chopped
salt and pepper
Method
1. Place a large non-stick pan over high heat. Add the bacon and stir-fry for 3–4 minutes. Add the onion, garlic, ginger, celery, potato, and carrot and stir-fry for 1–2 minutes.
2. Add the remaining ingredients (except the coriander and seasoning) and bring to the boil. Cover and simmer gently for 15–20 minutes, or until the lentils are cooked and softened.
3. Stir in the chopped coriander, season well and ladle in to warmed bowls. Serve immediately.
Provided by Michèle
MOROCCAN FRUITY COUSCOUS
Makes 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients
1 cup of couscous
1 and a half cups of boiling water
3 tablespoons of dried cranberries or mixed fruit
1 tablespoon of sultanas
1 small red onions, peeled and diced
½ a red pepper, diced
1 dessert spoon of cooking oil
1 teaspoon of cumin powder
1 teaspoon of garlic powder
¼ teaspoon of ground ginger
½ teaspoon of ground cinnamon
½ teaspoon of paprika (ideally sweet paprika)
½ teaspoon of turmeric powder 1 teaspoon coriander leaf powder
Method
1. Place the couscous and dried fruit in a bowl or pan and add the boiling water. Set to one side.
2. Have all the powdered ingredients ready and mixed together 3. Heat the oil in a wok or pan and add the onion and pepper. Stir into the oil and let cook for a couple of minutes. 4. Tilt the wok or pan slightly to create a well of heated oil (add more if necessary) and add the powdered ingredients and stir into the oil to create a paste. Bring the onion and pepper into the paste.
5. Add the couscous mix to the wok or pan and stir everything together thoroughly.
SPAGHETTI BOLOGNESE
Makes 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
500g of lean beef mince
2 small red onions, peeled and sliced (or chopped)
4 mushrooms, sliced
1 can of chopped tomatoes
2 or 3 dessert spoons of cooking oil
2 teaspoons of dried mixed herbs
1 dessert spoon of tomato purée
3 or 4 cloves of garlic, peeled and crushed
2 dessert spoons of Bisto Best beef granules (or 2 beef stock cubes, crushed)
a big bunch of fresh coriander (optional)
Method
1. Heat the oil in a wok or large pan.
2. Place onions, mixed herbs, garlic, and tomato purée in the oil and stir loosely.
3. Add the mince and continue to stir until the mince has turned brown, evenly.
4. Add the can of tomatoes and stir.
5. Sprinkle the Bisto beef granules over the bolognese sauce and stir in, taste between spoonfuls to desired taste.
6. Add in the optional coriander.
Serve with spaghetti or any other pasta.
Further serving suggestion: you can sprinkle with grated cheese once served, or grate fresh Parmesan.
STEAK AND ONIONS ON GARLIC TOAST
Makes 2
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients
368g (13oz) of sandwich steaks or minute steak or frying steak, cut to thin strips
1 red onion, peeled and sliced
5 tablespoons of red wine
2 tablespoons of dark soy sauce
1 tablespoon of Dijon mustard (I used French mustard)
1 teaspoon of Muscovado sugar (I used demerara sugar)
5 tablespoons of butter (I used margarine)
2 cloves of garlic, peeled and finely chopped
4 slices of bread (I used Organic wholemeal)
Oil (I used extra virgin olive oil)
Method
1. Mix the red wine, soy, mustard, and sugar together in a bowl and add the strips of beef and leave to marinate while preparing the rest.
2. Melt 5 tablespoons of butter in a pan. Add the garlic and stir. Leave to stand.
3. Add oil to a large frying pan and add the onion. Stir until onions are heated and slightly transparent.
4. Remove the beef strips with a slotted spoon and add to the pan of onions. Stir evenly for about 4 minutes, keeping the heat high.
5. Add the rest of the sauce from the bowl and keep the heat high.
6. Toast four slices of bread and then prepare on to plates and spread the garlic butter over slices of toast.
7. Spoon out the beef and onions and place evenly over the slices of toast. Serve immediately.
SWEET AND SOUR SAUCE
Ingredients
½ a cup of chicken stock
4tbs of white vinegar
4tbs of soft brown sugar
2tbs of soy sauce
1tbs of tomato ketchup
1tbs of cornflour mixed with water 3tbs of water
Method
1. Mix the cornflour and water together to form a thick-ish paste. Set aside.
2. Place all the remaining ingredients into a saucepan.
3. Mix together over medium heat. Bring to the boil, stirring continuously.
4. Once boiled, remove from the heat and stir in the cornflour mixture.
5. Continue to simmer for several minutes until the sauce thickens.
6. Serve.
TOAD IN THE HOLE
Ingredients
8 British pork sausages
100g of plain flour (4oz)
300ml of milk (half of a pint)
2 eggs
pinch of salt
Method
1. Fry the sausages until just cooked (not well done) and then put aside. Reserve some of the fat and juices from the sausages.
2. Preheat the oven to 200°C (400°F).
3. Beat together the eggs, milk, and flour until you have a thick sticky batter mixture with lots of air bubbles.
4. Pour around 3tbspns of the sausage fat into a small roasting tin.
5. Place the sausages in a single layer on the bottom of the tin and briefly heat in the oven for the fat to heat slightly.
6. Pour over the batter mix and return to the oven.
7. Bake for around 25–40 minutes, or until the batter has risen and turned a golden brown.
Serve immediately or the pudding will flatten.
WENDY’S RED KIDNEY BEAN SOUP
Ingredients
One large white onion, peeled and diced
One large carrot, peeled and diced
400g of chopped tomatoes
500g of dried red kidney beans, soaked and boiled for 30 minutes and then drained
1 pint (0.57 litres) of vegetable stock
a knob of butter
Method
1. Fry the onion in the butter.
2. Add carrot and tomatoes. Stir.
3. Add kidney beans and stock.
4. Boil and then liquidise. Serve with any fresh bread.
Provided by Wendy
