I had a bit of a cooking session this morning. I started off by making carrot and coriander soup. Making soup is one of the easiest things to do – I just chopped up an onion, some carrots and coriander, sweated them in butter for 10 minutes and then added 1 1/4 pints of water (enough for 3 of us). You then just allow this to simmer for 20 minutes, whizz it up in a liquidiser and there’s your soup. It’s a great way of losing up leftover vegetables.
I had some sausages left over in the fridge from last night’s toad in the hole. I decided to make sausage and leek pasta for next weekend when Bee is away. Again, this is really easy to make. You just cook some pasta (I allowed 50 g per person, but I think this is a bit too much for this dish) while you fry sausages at the same time.
When the sausages have cooked, remove them from the pan and put on one side. Chop a leek and grate a medium carrot. Add these to the frying pan and fry for 10 minutes. Next drain the pasta. Chop the sausages into chunks and add them to the pasta, along with the fried leeks and carrots, a tin of tomatoes and a small tin of baked beans.
If you are eating straight away heat through then serve. I was going to freeze this, and when I began putting it into containers I realised we probably had enough for 2 meals, so I’ve saved myself a bit more money.
Until next time, Tawney x