Minestone Soup

Minestrone Soup

1 tin haricot beans, drained
2 tbsp olive oil
2 carrots, peeled and diced
1 onion, diced
1 stalk celery, washed and chopped
2 cloves of garlic finely chopped
6 vine ripe tomatoes, chopped
2 tbsp freshly chopped thyme
1 vegetable oxo cube
1 tbsp tomato puree
200g pasta of choice
paprika
Salt and pepper

Method

1 Heat a heavy based large saucepan to a medium heat and add in the olive oil. Next add in the garlic, onion, carrot and celery. Cook for around 2 to 3 minutes until soft.
2 Add in the tomatoes, beans, paprika and thyme and cook for a further 5 minutes.
3 Next you will need to add in the pasta and cover with boiling water. Mix in the tomato puree, crumble in the oxo cube and seasoning. Gently simmer for the length of time stated on the instructions of the pasta packet.
4 Now serve.

Smoked Mackerel Toastie

Smoked Mackerel Toastie


Makes 2 toasties

4 slices of brown or granary bread, toasted
3 smoked mackerel fillets, skins removed and mashed with a fork
A handful of grated mature cheddar
2 tbsp of cottage cheese
1 tbsp chopped parsley
1/2 chopped red onion

Directions
1. Stir the mackerel with the cottage cheese, red onion and parsley.
2. Spoon the mixture onto the toast.
3. Sprinkle over the grated cheese then place under the grill.
4. Cook for about 3 to 5 minutes until it starts to bubble.
5. Now serve immediately.

Tomato Bruschetta

Tomato Bruschetta

Makes 2

1 ciabatta sliced open and toasted
1 garlic clove peeled
1 vine ripe tomato, sliced
1 tbsp fresh Greek basil, chopped
2 tbsp olive oil
2 tbsp grated mozzarella
Salt and pepper to taste

Directions

1. Once you have toasted the bread rub the garlic over one side. Next you will need to drizzle the oil over the toast and then cover with the sliced tomato, Greek basil and mozzarella.

2. Season with salt and pepper, then place on a baking tray in an oven set to 200°C. Bake for 5 minutes until the cheese is melted and turning golden.