I made dinner last night
Hot chunky tomato soup and Baked banana for dessert! Yum.
Hot chunky tomato soup (I made this up so I am approximating ingredients)
Serves 4 (or 2-3 hungry peoples)
1 cup of white fish cut in chunks (I used terakihi)
A celery stalk
A carrot
A bit of broccoli
1/4 to 1/2 an onion
2 cloves of garlic peeled
Can of tomato soup (I used Watties)
1 cup of tomato juice
Fresh basil leaves
Ground pepper
Cayenne pepper
Black pepper
Cut all the veges into little cubes. Squash the garlic cloves with the back of a wooden spoon, keep them whole but just split them.
The canned soup calls for a cup of water to be simmered in with it. Instead, I used a cup of chicken stock, but you can still use water. So bring that to the boil and simmer all the veges and garlic until they are a semi soft.
Add the can of the tomato soup and pour in the tomato juice. Bring it back to the boil and add the fish. Let it simmer for a minute to cook the fish through.
Sprinkle in the seasoning to your taste. I like it nice and spicy. Serve with fresh torn basil leaves.
Baked banana with yoghurt and honey
Serves 2 but adjust to however many people there are
2 bananas
A pot of yoghurt (I had vanilla custard flavour but you can have greek yoghurt or ice cream even)
Honey (Had to mix mine with a tiny bit of boiling water to make it runny)
Cinnamon
Preheat oven to 200degrees C.
Pierce bananas with a sharp knife a few times. Put them on a baking paper lined tray. Bake for ten minutes then turn over and bake for another ten. They turn completely black! So cool.
Once baked, place in individual bowls, cut the skins long ways and peel back to reveal hot steamy banana. Spoon over some yoghurt. Drizzle over honey and sprinkle with cinnamon.
So easy and soooo good mmmm yum xoxo
Hot chunky tomato soup (I made this up so I am approximating ingredients)
Serves 4 (or 2-3 hungry peoples)
1 cup of white fish cut in chunks (I used terakihi)
A celery stalk
A carrot
A bit of broccoli
1/4 to 1/2 an onion
2 cloves of garlic peeled
Can of tomato soup (I used Watties)
1 cup of tomato juice
Fresh basil leaves
Ground pepper
Cayenne pepper
Black pepper
Cut all the veges into little cubes. Squash the garlic cloves with the back of a wooden spoon, keep them whole but just split them.
The canned soup calls for a cup of water to be simmered in with it. Instead, I used a cup of chicken stock, but you can still use water. So bring that to the boil and simmer all the veges and garlic until they are a semi soft.
Add the can of the tomato soup and pour in the tomato juice. Bring it back to the boil and add the fish. Let it simmer for a minute to cook the fish through.
Sprinkle in the seasoning to your taste. I like it nice and spicy. Serve with fresh torn basil leaves.
Baked banana with yoghurt and honey
Serves 2 but adjust to however many people there are
2 bananas
A pot of yoghurt (I had vanilla custard flavour but you can have greek yoghurt or ice cream even)
Honey (Had to mix mine with a tiny bit of boiling water to make it runny)
Cinnamon
Preheat oven to 200degrees C.
Pierce bananas with a sharp knife a few times. Put them on a baking paper lined tray. Bake for ten minutes then turn over and bake for another ten. They turn completely black! So cool.
Once baked, place in individual bowls, cut the skins long ways and peel back to reveal hot steamy banana. Spoon over some yoghurt. Drizzle over honey and sprinkle with cinnamon.
So easy and soooo good mmmm yum xoxo