BLT SOUP
(serves 4)
(serves 4)
2 leeks
1 large carrot
1 turnip
4 fingerling potatoes or 1 small baking potato
1 225g can chopped Italian tomatoes in tomato sauce
Chicken, Vegetable, or Beef stock, to cover veggies.
bacon
flat leaf parsley, chopped
Parmesan cheese, grated thickly
olive oil, salt, pepper
Put 1T olive oil in a pan, heat it up.
Cut leeks in half and then into thin half moons, rinse.
Cut Carrots and Parsnips in thin rounds.
Leek, Carrot, and Parsnip slices should be as thin as possible, a few mm.
Saute veggies in oil for 10-15 minutes on medium/low heat, stir often.
Add tomatoes, salt, and pepper. Cook 5 minutes.
Add stock to cover, add as much as you like for a thin or thick soup.
Bring stock to boil, meanwhile cut potatoes in thin rounds, similar to raw potato chips.
When soup begins to boil, add potatoes and simmer until potatoes soften.
Brown bacon, crumble.
Serve the soup topped with generous amounts of parsley, bacon, and cheese.
GF Almond Trail Mix Cookies
(makes 6 large cookies)
Preheat oven to 200 degrees C, 400 F
1 large egg
1/2 cup sugar
1/2 cup chunky almond butter
3/4 cup fruit and nut mix
6 squares good dark chocolate
Mix first four ingredients together.
For the fruit and nut mix, I used chopped pecans, almonds, raisins, sultanas, currants, and candied citrus peel.
Spray a muffin tin with non-stick spray or use butter or muffin cups.
Divide the batter into the six cups.
Press a piece of chocolate gently into the center of each cup.
Cook 15-18 minutes.
Note: I have a fan/convection oven here in Scotland, so cooking time may vary. Check the cookies like you would a cake until they're done. I had to put foil over them in the last five minutes so that they wouldn't darken too much on the top before the bottom was cooked. It takes a bit of watching the first time, but trust me, they're worth it!
1 large carrot
1 turnip
4 fingerling potatoes or 1 small baking potato
1 225g can chopped Italian tomatoes in tomato sauce
Chicken, Vegetable, or Beef stock, to cover veggies.
bacon
flat leaf parsley, chopped
Parmesan cheese, grated thickly
olive oil, salt, pepper
Put 1T olive oil in a pan, heat it up.
Cut leeks in half and then into thin half moons, rinse.
Cut Carrots and Parsnips in thin rounds.
Leek, Carrot, and Parsnip slices should be as thin as possible, a few mm.
Saute veggies in oil for 10-15 minutes on medium/low heat, stir often.
Add tomatoes, salt, and pepper. Cook 5 minutes.
Add stock to cover, add as much as you like for a thin or thick soup.
Bring stock to boil, meanwhile cut potatoes in thin rounds, similar to raw potato chips.
When soup begins to boil, add potatoes and simmer until potatoes soften.
Brown bacon, crumble.
Serve the soup topped with generous amounts of parsley, bacon, and cheese.
GF Almond Trail Mix Cookies
(makes 6 large cookies)
Preheat oven to 200 degrees C, 400 F
1 large egg
1/2 cup sugar
1/2 cup chunky almond butter
3/4 cup fruit and nut mix
6 squares good dark chocolate
Mix first four ingredients together.
For the fruit and nut mix, I used chopped pecans, almonds, raisins, sultanas, currants, and candied citrus peel.
Spray a muffin tin with non-stick spray or use butter or muffin cups.
Divide the batter into the six cups.
Press a piece of chocolate gently into the center of each cup.
Cook 15-18 minutes.
Note: I have a fan/convection oven here in Scotland, so cooking time may vary. Check the cookies like you would a cake until they're done. I had to put foil over them in the last five minutes so that they wouldn't darken too much on the top before the bottom was cooked. It takes a bit of watching the first time, but trust me, they're worth it!
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