Chicken Soup

Ingredients
4 large potatoes
1 large carrot
1 large onion
1 clove of garlic
100 gm noodles
3 chicken stock cubes
1 chicken breast
! small packet croutons

Method
In a very large pan bring to the boil 3 pints of water. Add the chicken stock cubes and continue to simmer and stir on a low heat throughout the rest of the process.
Dice one potato into very small cubes and put them in the water.
Grate the other three potatoes and add them.
Grate the carrot and add it.
Grate the onion and add it.
Crush the garlic and add to the mix.
Add the noodles.
Lightly fry the chicken breast in oil. Cut it open when there is a chance that it is cooked. If not completely cooked continue to fry until it is. (The more lightly it is cooked the more tender it will be.)
Cut and tear the chicken breast into tiny pieces and add to the soup.
Continue to simmer with the occasional stir for half an hour.
Remove from the heat and insert a stick blender. Lightly blend, leaving some of it thick so that there are some potato pieces and noodles left whole.

Serve with croutons.

Makes enough for six as a snack or as a meal starter. Any not eaten at the time can be frozen for the future - ideally in individual portions for snacks - or kept in the fridge for three days.

(There are, of course, many variations of this such as using left-over chicken; adding sweetcorn; using only half the amount of potato, carrot and onion and blending strongly prior to putting in the noodles to give a thinner, chicken noodle soup.)

Florentines - of a sort

These are my attempt at making Florentines like the ones found in the Woodlands Centre at Stornoway. They aren't the same by any means but they are acceptable. when I perfect the recipe I shall post it again.

Ingredients:-
2 oz butter
1 tablespoon syrup
3 tablespoons golden granulated sugar
1 tablespoon mixed dried fruit - mainly sultanas
½ tablespoon chopped almonds
½ tablespoon glace cherries - chopped
15 squares of chocolate
10 squares of chocolate for drizzle
Cornflakes

Method:-
Melt the ingredients - excluding the cornflakes and chocolate for drizzle - in a large saucepan. Then add cornflakes and turn slowly - trying not to break up the cornflakes but to cover them with the mixture. Try to add enough cornflakes to absorb all the mixture without adding so many that some cornflakes remain uncovered.



Spoon out onto greaseproof paper and mould into roundish shapes. Allow to cool. Melt the 10 remaining squares of chocolate and drizzle them over the 'Florentines'.
Put in the fridge to cool down for a while. Store in an airtight container.

MUSHROOM & BACON TOAST

Ingredients

2 oz butter
3 rashers bacon
4 oz button mushrooms
1 tbsp parsley
seasoning
4 slices bread
2 oz soft fat cheese


Method

Melt half the butter in a shallow pan; add chopped bacon and fry for 2 to 3 minutes. Add the mushrooms, parsley and seasoning. Cover the pan and cook gently for 6 to 8 minutes or until the mushrooms are tender.

Toast the bread on both sides. Spread with butter and cream, cheese. Sandwich in pairs and spoon the mushroom and bacon over the top.

BREAKFAST RISSOLES

Ingredients

Hard-boiled Egg
Mashed Potato
Cooked Bacon
Tomato Sauce
Cornflakes
Mixed herbs
Beaten Egg
Seasoning

I haven't put quantities in this recipe because it never occurs to me to weigh things. In the case of the ones I made today there were 2 hard boiled eggs; three good-sized rashers of bacon and about four medium-size potatoes worth of mashed potato. That amount made enough for five rissoles.

This is just designed for breaklfast or brunch but if you wanted a more substantial meal you could serve them with baked beans, beetroot and pickled onions or with a green salad.



Method

Beat together the hard boiled eggs, mashed potatoes, chopped cooked bacon, a splodge of tomato sauce, a teaspoon of mixed herbs and salt and pepper. Make into rissoles, dip in the beaten egg and cover with mashed cornflakes. Fry for a couple of minutes.