FOOD & DRINK
June 19, 2012
Meat (pork) lasagne - proper lasagne
(serves 6, preparation time 10 minutes, cooking time 1.5 hours)
June 14, 2012
Onion tart with wholemeal pastry (v)
(preparation time 1 hour, cooking time 1 hour)
April 25, 2012
(Preparation time 20 minutes, cooking time 45 at least possibly 1h 15 mins)
March 11, 2012
Spicy chorizo jambalaya
(serves 4, preparation time 10 minutes, cooking time 20 - 45 depending on rice used)
Walnut and black pepper oatcakes
(makes about 20, preparation time 20 minutes, cooking time 15 minutes)
January 22, 2012
January 21, 2012
Rhubarb and almond cake
(preparation time 30 minutes, 40 - 1h 20 minutes baking time)
December 11, 2011
Ragu sauce (v)
(serves 6, preparation time 20 minutes, cooking time 2 hours plus)
November 30, 2011
(preparation time 25 minutes, 40 minutes baking time)
November 14, 2011
January 21, 2011
This soup could also be a vegetarian option by using a little oil at the start of the process to sweat the vegetables in and omitting the lardons.
You could use other types of pasta but I like the dense quality that orzo brings to the soup.
Here’s what you do:
Step 1 - Cook the lardons, onion, celery, garlic and carrot in a large saucepan so that the vegetables sweat and the lardons crisp up.
Step 2 - Add the chopped tomatoes and cook for 2 minutes until they are pulpy. Stir in the lentils and stock and bring to the boil. Cover and simmer for 15 minutes.
Step 3 - Add the orzo pasta and cook for another 10 minutes. Stir in the parsley and the serve. Season to taste.
That gives you the basic recipe, but here are some extra tips should you need them:
Kitchen implements required:
chilli con carne