Thursday, 3 July 2008

Bean and bacon soup, toad in the hole


For the kids: peanut butter on toast; glass of raw goats milk
For me: another smoothie!


Bean and bacon soup
2-3 rashers smokey bacon, chopped
1 onion, chopped
1 tsp lard
2 carrots, finely chopped
1/4 cabbage, finely chopped
1 - 1 1/2 pts chicken stock
1 tin cannelini beans (or a cup or so of soaked and cooked beans if you are more organised than me!)

Fry the bacon and onion in the lard for a few minutes. Add the other ingredients and simmer until the veggies are soft.


Toad in the hole, asparagus cooked with butter and coconut oil and steamed broad beans. Followed by Yorkshire pud spread with jam and fresh strawberries.

Toad in the hole
(serves 4)
Yorkshire pudding batter
4-8 sausages (depending on how hungry every one is - I used 5, two for me and one each for the little ones)
suet, beef dripping, lard, butter or coconut oil (anything you can heat really!)

Heat the oven to 400oF. Put a little fat into each Yorkshire pudding tin (or you can use a cake tin, or even a Pyrex dish but individual tins are nice). Prick the sausages and divide them between the tins. Put them in the oven and bake them for 10 minutes. Take them out and give the batter a quick whisk. Pour over half the batter and return them to the oven until they are risen and brown. I usually put the other half of the batter in the oven for afters as I serve dinner. You can add fruit or spices to the batter if you like, or just cook it as is and spread with jam.

Toad in the hole goes amazingly with onion gravy.

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