Tasty Tomato Soup

Ingredients:
8 large Tomatoes washed
4 Potatoes peeled & diced
2 onions chopped
1 clove garlic chopped
1 chicken stock cube
1-2 tsp herbal Salt
125ml Cream ( optional)
Basil Optional

Using sharp knife cut tops off tomatoes & scoop out flesh with a teaspoon.
Set aside the hollowed tomatoes in a Tupperware for a little later.

Tomato Soup
Fry chopped onions in butter until golden. Add garlic, tomato flesh, herbal salt and fry for a few minutes. Add chopped potatoes then cover with 2 liters boiling water and 1 cube chicken stock.
Simmer for 30-45min until potatoes are soft. Add cream & blend until smooth.
Serve garnished with cream or grated cheese. ENJOY!


TOMATOES Stuffed with MINCE

500g Lean Beef Mince
1 slice of Bread ( Optional) To stretch the mince
1 egg beaten with 125ml milk
1 tsp Marmite ( Yeast extract)
1 grated Onion
1 grated clove Garlic
Herbal Salt

Soak bread in milk & egg mixture. Mash with fork and add Mince, Marmite, grated onion, garlic & Herbal Salt. Mix together well. Make balls large enough to fit into the hollowed tomato cases.
There should be a little mince left to make & fry tiny meatballs that can kept for lunchboxes.
Put Stuffed tomatoes into a greased pyrex dish, and put a blob of butter and herbal salt on the little tomato lids. Bake in oven for about an hour at 180 C

In the meantime prepare 1 mug of wholegrain basmati rice as directed on the packet. A handful of lentils can be added at this time which is really tasty. Cook any vegetables of your choice. I prepared a combination of carrot & swede cooked in a little salted water and a few steamed brussels sprouts.


To make the delicious gravy you will need to transfer the cooked Stuffed Tomatoes onto a plate & put in the oven to keep warm. Dissolve 1 tbsp Cornstarch with 125 ml water to a smooth runny paste add to pan juices in the pyrex dish and heat through on stove until it thickens. Use a fork to mix & add more water to the desired consistency. Taste to ensure its perfectly seasoned.
Tip: Make sure you scrape the brown bits off the side of the pan this is the secret to making the gravy extra delicious!




This post is part of Pennywise Platter Thursday at the Nourishing Gourmet.

1 kg Oats or ( Basic Muesli)
250g Butter
8 Tblsp Honey
1/2 tsp cinnamon
pinch of Salt
Almond flakes
Raisins

In a Large Pot melt butter add honey and stir.
Add the Oats or ( Muesli), chopped nuts, cinnamon and stir until covered with honey & butter mixture.
Transfer onto large baking tray. Turn heat down to 175 and put mixture into oven for 10-20min
As soon as the top layer is golden brown fold the bottom layer of oats mixture to the top surface.
Keep on watching granola until the whole batch is golden brown. Turn off heat and leave to cool in oven. At this stage raisins can be added. (To avoid them from turning hard)
Store in airtight container.

Tips: Your Granola can be as economical or luxurious as your budget allows.
Any of the following can be added Coconut flakes, chopped Pecans, chopped Cashews, wheatgerm, crunched cornflakes, dates, raisins, sunflower seeds, sesame seeds, cranberries whatever your fancy.
Serve with milk and chopped bananas. ( or any other soft fruit).
P.S. I used 1kg basic unbranded Muesli costing me 58p which was cheaper than 1kg of Oats. The Basic Honey cost 44p. Basic Butter cost 70p and the Flaked Almonds had been marked down.
Per serving 12p