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
April 2, 2009 at 11:44 am |
[...] old me under day to day I have been gardening and doing a bit if DIY. Then I made this soup and bread for tea, [...]
April 3, 2009 at 8:48 am |
mmmm… loverly ! That would be beautiful on a cold cold day when the frost is hanging on all the windows and it’s all white outside …. That soup and the bread would taste glorious – only thing is I would love it but Rob would not… he’s a man that thinks any veg except carrots and peas are exotic ones – no kidding …. honestly !
I would have to leave out onions nutneg and courgettes – so it wouldn’t taste the same ! He drives me mad at times…..
April 6, 2009 at 1:52 pm |
Haha Kate, my hubby used to be like that. When we first got together I used to cook and say it’s that or nothing, (yes I am wicked), now he eats anything.