September 27, 2015 / Lyn Jones / 0 Comments
30g butter
1 carrot, 1 onion, 2 stalks celery
60g bacon, finely chopped
750g tomatoes
bouquet garni
2c stock
s/p
1c milk blended with 1 dsspn cornflour
1 tsp sugar
- Chop onion, celery and carrot finely.
- Place butter and bacon in large casserole dish and mw 4 mins.
- Slice tomatoes, add with the stock to the sauteed vegies.
- Stir well and mw 3 mins. Repeat x4 (total cooking time 12 mins).
- Liquidize and add cornflour/milk. Stirring well, mw 2 mins.
- Add sugar and season, then mw 2 more minutes then serve.
September 27, 2015 / Lyn Jones / 0 Comments
3 eggs separated
salt and pepper
200g cottage cheese
100g grated tasty cheese
1 Tab parsley chopped
1 tsp butter
- Process cottage cheese, s/p and egg yolks in blender until smooth. Fold in half the tasty cheese.
- Whip egg whites til stiff but not dry. Fold into cottage cheese mixt. with parsley.
- Melt butter over low heat in ovenproof dish. Allow to brown slightly.
- Pour egg mixt into dish and sprinkle remaining cheese over top.
- Bake at 150 degree C for 30 mins or til slightly browned.
- Serve immediately with toast.