Posted in Food, tagged bacon, beans, cooking, filling, Food, frugal, Italian, lunch, recipe, soup, tomato, vegetables, Vegetarian on 9 May, 2012|
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This recipe is the favourite of Surfer, who is Godfather to the Joker. I used to make it when he came to pray with the Vicar back in the relaxed days of theological college. It’s loosely based on minestrone, but without the pasta. Pasta is a pain in soup cos it goes revoltingly soggy if you have leftovers, or want to freeze it. So this has beans instead and is easily made from things I normally have in the fridge and pantry.
- 4 rashers bacon, finely chopped, or small pack lardons
- Medium onion, diced
- 2 sticks celery, diced
- 3 carrots, diced
- 1 leek, quartered lengthwise and then finely sliced
- Tin of beans – haricot, borlotti or canellini
- Tin of chopped tomatoes or jar/tetrapak of passata (sieved tomatoes)
- Olive (or other) oil, mixed herbs
Fry your onion in a little olive oil and then add the bacon and cook until the fat begins to crisp. Then add other veggies, fry a little and add tomatoes and tinful of water or more to dilute to a soupy consistency.
Bring it to the boil and simmer for 10-15mins until the vegetables are tender. Rinse the beans and add to the soup, along with a smattering of mixed herbs or just oregano. Heat through and serve with crusty bread. This is good for May lunches, given the temperatures this year!
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Posted in Food, tagged baking, Church, cook book, easy baking, egg free, Food, fundraising, low-fat, malt, malt loaf, milk, recipe, Round Church, Soreen, treacle, Vegan, Vegetarian on 9 June, 2011|
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The Vicar and I were married at St Andrew the Great in Cambridge. I’d been a member of the church for about eight years when we wed. The year before that the congregation had moved from the Round Church, a beautiful Norman building which had become far too small for the church to meet in. The move cost the church (as I recall) £1.8 million, as the new (to us) building needed extensive refurbishment, having been redundant for 25 years. The congregation gave generously, but there were a few more traditional fundraising efforts. One of these was a Round Church cookbook.
A recipe from the cookbook that I still use regularly is Rosemary Sennit’s malt loaf. It’s great for batch baking – I normally make three loaves at once and quick to put together. It’s egg free and therefore suitable for Asian Vegetarians & Vegans. It’s low fat aswell and I now prefer it to the Soreen option – it’s less strong and squidgy, but still delicious with butter. All brilliant reasons to use this simple and tasty recipe.
- 12oz self raising flour (1lb 8oz for double batch – you can double all the other ingredients easily yourself!)
- 1/2 tspn salt
- 2oz sugar
- 4oz raisins/sultanas or mix of them
- 2 tbspn malt extract (buy it in a health food shop eg Holland and Barrett)
- 1 tbspn black treacle
- 1/2 pt milk
Put the flour and salt in a bowl, adding the sugar and dried fruit and mixing together. Put the malt, treacle and milk into microwave jug. I heat it for 1-2 minutes on maximum heat and then mix it together. You can also do this in a pan over a low heat on the stove. Then pour the liquid into the dry ingredients & mix thoroughly. Pour everything into a well buttered 3lb loaf tin, or one lined with a reusable liner. Or if you double the batch you can make three smaller loaves in 2lb tins – this is what I normally do. Don’t use a paper liner as these will stick (I speak from traumatic experience).
Bake at 180ºC (Gas 4, Fan 170ºC) for 40-45mins or so until firm to touch, and a skewer comes out clean. I’ve found that the cooking time is about the same for both sizes of loaf. The original recipe said to cook a single quantity in a 2lb loaf tin in 75mins, so if you only have that tin size your deeper loaf will take longer – you might want to cover up towards the end of cooking to prevent the dried fruit from burning, though. Turn out and cool on a rack, or you can leave to cool in the tin. Slice and eat with butter (or low fat marg for the health conscious).
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