Hearty Pasta Soup

I decided that while I was on school holidays I would try my hand at making some hearty, home made soups.

Hearty Pasta Soup
1 tbsp olive oil
2 carrots, chopped
1 large  onion, finely chopped
1L vegetable stock (I used Massell)
400g can chopped tomatoes
250g mix of peas and beans
250g fresh pasta - I used spinach and ricotta tortellini
handful of basil leaves
grated parmesan, to serve

1. Heat oil in large soup pan. Fry carrots and onion for 5 minutes until they start to soften. Add the vegetable stock and tomatoes, then simmer for 10 minutes. Add the peas and beans with 5 minutes to go.

2. Once the vegetables are tender, stir in the pasta. Return to the boil and simmer until the pasta is cooked. Stir in the basil. Season with black pepper and rock salt (if desired) and serve in bowls topped with parmesan cheese.

3. If you like an accompaniment, try Herb Bread (goes deliciously).

Enjoy!

Double Chocolate Muffins

A little Sunday cooking with my favourite recipe. So quick, so easy and truly scrumptious! Make them muffin size to accompany your3 o'clock sweet fix with a cup of tea or coffee, or try them warmed with chocolate topping and ice-cream for a a truly mouth watering dessert! Likewise, pop them into cupcake pans for a bite sized treat, perfect for the kids lunch boxes this week!

These are made using pears in natural juice, which leaves them tender and moist and totally satisfying.

Cupcake Size 

 

 Muffin Size

No doubt, you'd love the recipe too! Happy cooking and enjoy the sweet aroma of chocolate filling your home!

Double Chocolate Muffins

Oven 180 deg C or 160 deg C (fan forced)
Bake 20 minutes (muffins) 10-15 min (cupcakes)

2 cups SR Flour
1/3 cocoa powder
1 cup castor sugar
1/2 cup choc chips
425g can pears on natural juice
60g low fat marjarine
1 egg

1. Preheat oven.
2. Grease your muffin or cupcake tray.
3. Sift flour and cocoa. Stir in sugar and choc bits.
4. Process/Blend pears, juice, marjarine and egg until smooth.
5. Fold into the flour mixture and stir until combined.
6. Bake.

Lazy Sunday's in my Kitchen

Chocolate Honeycomb Muffins

I'm not usually a buyer of the Woman's Day Magazine, but last week, somehow it found itself in my hands and luckily it did, because YUM ... what a great treat to bake on a lazy Sunday afternoon.

This would make a great dessert, snack or delicious finger food.

Ingredients:
2 cups self-raising flour
1/3 cup brown sugar
2 x 50g Violet Crumble bars, chopped, reserve ½ cup for top.
100g dark chocolate, melted & cooled
2/3 cup buttermilk
125g butter, melted
1 egg, lightly beaten

Method:
Preheat oven to moderate, 180°C.
Lightly grease a 12-hole muffin pan.
Sift flour into a large bowl.
Stir in sugar, Violet Crumble and chocolate.
In a jug, whisk together buttermilk, butter and egg.
Make a well in the centre of dry ingredients. Add milk mixture all at once.
Mix lightly until just combined – do not over-mix.
Divide mixture among muffin pan.
Bake for 20-25 minutes, until cooked when tested with a skewer.
Transfer to a wire rack, sprinkle reserved Violet Crumble over muffins and allow to cool.

They say:
Don’t worry if you still have some small pockets of flour in the muffin mixture. This helps create the rough appearance of muffins.