SERVES: 4
PREPARATION: 20 MINUTES
COOKING: 20 MINUTES
Ingredients
4 teaspoons oil
4 rashers bacon, chopped
1 brown onion, chopped
1 clove garlic, crushed
1.5 kg sebago (starchy) potatoes, peeled & chopped
2 sprigs thyme
2 litres chicken stock
1 1/2 cups water
1 cup cream
Method
Heat 2 teaspoons oil over high heat, add the chopped bacon and cook for 2 - 3 minutes until crisp. Set aside
Heat another 2 teaspoons of oil in the pan, add chopped onion, and garlic, cook for 1 minute.
Add potatoes, thyme, chicken stock & water. Bring to the boil, reduce heat and simmer for 15 - 20 minutes.
Blend with a hand held blender until smooth and stir through cream.
Top with bacon to serve.
My Notes
When I mentioned that I was going to make this soup there was a turned up nose! I know it looks and sounds fairly bland, but WOW this soup was really, really delicious and next time I make it there will be a race to the table and definitely no turned up noses :)
This recipe is from Donna Hay Magazine.....I just love it! And there is many more recipes yet to come from it :)
I haven't bought a cooking mag at all this month! the ones I have have some great stuff in them that I want to make...mind you I HAVE got to have the new Masterchef mag, it has macarons on the front YUM
Karen's Sausage Rolls
PREPARATION: 15 MINS
COOKING: 25 MINS
SERVES: 4
These have been one of the kids favourites for as long as I can remember, whipped some up for our Sunday lunch today!
Ingredients
2 sheets pre-made frozen butter puff pastry, thawed (leave plastic sheet on)
2 rashers bacon, rind removed
1 roll sausage meat
1/2 red onion
6 slices vintage tasty cheddar
8 semi dried sun-dried tomatoes
2 tbsp rosemary, coarsely chopped
1 egg, for glaze
poppy and/or sesame seeds
Method
Preheat oven to 220C
Lay pastry on bench still with plastic sheet in tact.
On one edge lay bacon rasher down, folding over tail end if too long to fit on pastry.
Cut sausage meat in half lengthways and place on top of bacon.
Slice onion into 6 equal half moons, place 3 sections onto each.
Top onion slices with 3 slices of tasty cheddar.
Top cheese with 4 semi sun-dried tomatoes.
Sprinkle with rosemary.
Carefully roll pastry and filling over until ingredients are securely upside down, peel back plastic and roll again.
Sit rolled sausage on plastic diagonally and brush with whisked egg.
Sprinkle with sesame seeds or poppy seeds, lift sides of plastic to roll to coat sides with seeds. .
Cut into 8 sections each, place on baking dish lined with baking paper and bake for 25 minutes or until puffed and golden.
Serve hot with sauce.
