1 Red onion chopped
rosemary chopped
1 leek chopped
6 eggs beaten
1 Red chilli chopped and de-seeded
180g blue cheese greated
oil
Place the onion, leek and chilli in a pan with a drop of water and steam until soft. Then drain.
Spray a deep dish with oil and mix the onion mix, rosemary, cheese and eggs together and pour into dish. Bake in a hot oven gas 6 200oc until cooked through
Bread
300g flour
1 teaspoon baking powder
75g grated carrot and 75g grated courgette
6 chopped spring onions
1/2 tsp nutmeg
1 large egg
300ml low fat sour cream
skimmed milk
100g melted lowfat butter.
Preheat oven to 200c gas 6.
Stir the flour, baking powder,carrots, courgette, spring onions and nutmeg together.
Wisk together the sour cream, egg and butter, then mix this into the dry mix. Add a little milk if needed.
Pour into a tin and bake for 1 hour.
Soup
Oil
1 onion
1kg parsnips chopped
250g Potatoes chopped
4 apples chopped
1tsp rosemary
2 litres veg stock
skimmed milk
Heat the oil and cook the onions untill soft. Add everything else and boil until the veg is cooked. When cook puree. Reheat and stir in the milk if liked.
Eat hot with the bread
