My favourite stand-by

I always keep a can of corn in the cupboard so after a long day I can make

Corn Fritters

1 egg or 2t no-egg
1 can corn
1 cup self-raising flour
about 2T liquid from corn
pepper (optional)
salt (optional)
minced chili (optional)

Beat egg. Add drained corn and flour. Add liquid from corn while mixing until mixture is still just wet. Add optional ingredients if desired. Fry in smallish spoonfuls in 1-2 cm oil. Drain on kitchen paper and serve with green salad and/or a tomato dish.

My version of minestrone…

1 onion
1 leek
2 sticks celery
2 carrots
2 T oil
8 cups homemade vegetable stock
1 tin tomato puree
1 tin chopped tomato
1/2 cup chopped green beans
1/2 cup broad beans
1/4 cup red lentils
1 tin kidney beans
1 C pasta shapes
2 t minced chili

Finely chop onion, leek, celery and carrots and add to the oil in a large pot. Cook until tender and add the vegetable stock and tomato puree. Bring to the boil and add the rest of the ingredients. Simmer for 20 minutes or until lentils are tender. Season to taste and serve with warm crusty bread.

Just to keep the ball rolling…

Super-duper soup stock

1 large onion
2 carrots
2 leeks
few sticks celery
1 potato
1/2 cabbage
1 t minced garlic
3 T tomato paste
black pepper
salt
herbs – rosemary, basil, parsley, bay leaves, oregano, other fresh or dried herbs or one sachet bouquet garni

Chop/grate vegetables up until they are really small and cover with lots of water. Simmer for 45 minutes and season to taste with herbs, garlic and tomato paste. Strain. Stock can be frozen until it is needed.

Tips:
Freeze stock in an ice cube tray and use one or more cubes to add quick flavour to meals such as rice and curry.
Almost any vegetables can be substituted in any quantities for the vegetables in this recipe.

Morbid: vegetable soup coming soon, I promise! (with barley!)

First foody entry!

Grower’s Direct had mangoes for 59c so of course I had to buy some… and satisfied my craving for good study food by making Mango Lassi:

Ingredients
1 Mango
1 cup of milk
1/2 cup of plain yogurt
2 tablespoons of sugar

Chop up mango, puree in a food processor or blender, add the rest of the ingredients and process for a few minutes. Add ice water if it is too thick. Best drunk through a straw!

Coming soon… mango sorbet!