2 carrots, diced
1 onion, diced
2 cloves of garlic, sliced thinly
500ml Chicken Stock
2 tins of chopped tomatoes, and any rogue ripe tomatoes you may have
2 tsp sugar
Salt and ground black pepper to taste
Soften the onion and garlic in a little olive oil, then add the carrots, potatoes and stock. Cook for ten minutes until the vegetables have softened. Add the tomatoes, sugar and torn Basil leaves (according to taste). Adjust seasonings. When cooled, blend with a hand blender.
When serving, I stirred in a tablespoon of double cream and garnished with extra Basil. I served this with toasted bagels.
The next recipe, Mr G is at it again. When I was making my shopping list the other day, he piped up 'Do they sell those Crispbakes there?'. No. No they don't. And not fancying a hike into town to M&S, it looked like I was making them...
Yes, I did have mine with salad and baked beans. Rebel...
1 large tin of corned beef
200g potatoes, boiled and mashed
1 onion, chopped really finely
3 slices bread, blitzed into breadcrumbs
1 egg, beaten with 1 tbsp oil
1 tbsp Worcester sauce
200g sweetcorn (optional).
Put the blitzed breadcrumbs into the oven at Gas Mark 5 to crisp up.
In a bowl, mash the potato, corned beef, onion, sweetcorn (if using) and Worcester sauce. Check seasoning.
Shape the mixture into patties, dip in the egg and then into the breadcrumbs. Place onto a baking tray and refrigerate until time to cook.
Cook for about 15 minutes at Gas Mark 5.
So easy to make, and very cost effective compared to the price of store bought ones.