Turn the batter into a buttered and floured cake tin and place in an oven pre-heated to 170☌. Stir-in the currants and mixed peel then beat together lightly. Stir to combine thoroughly then add the eggs one by one, beating well after each addition. Cube the butter and add to the flour mix then rub in with your fingers until the mixture resembles fine breadcrumbs.īring the milk to a boil and pour into the flour mixture. Sift together the flour, sugar, lemon zest, spices and baking powder in a bowl. The letter 'W' is, of course the twenty-third letter in the English alphabet and today's recipe is for a classic British w-themed cake from the 1950s: As you can see, today I'm dealing with the letter 'W'. Try this crusty Artisan Bread (pretty sure it’s officially the world’s easiest yeast bread recipe).This is the twenty-third in my series of 28 postings going through the entire alphabet, as it relates to cooks and cooking. And pretty healthy too, if you opt for lean bacon!īut nobody says no to crusty bread for dunking – especially if it’s warm and slathered in butter. So it’s a complete meal in a bowl that’s hearty, satisfying, and keeps you full. The nice thing about Minestrone Soup is that it comes fully loaded with plenty of vegetables (not just the chopped fresh vegetables, but also the canned tomato and onion counts towards your daily veg intake!) plus starch (beans, pasta, potato). Using small pasta also helps with this (larger pasta and long string pasta bloats more, breaks apart etc). It does soften more but it doesn’t go unpleasantly mushy. The pasta will finish cooking in the residual heat to perfect al dente, then the pasta will hold up fine even stored IN the broth for 2 to 3 days. PRO TIP: Cook the pasta to just before al dente – take the pot off the stove at the recommended cook time per packet MINUS 1 1/2 minutes. So if you’re customising your add ins – and I thoroughly encourage you to – start with the vegetables that can hold up to long cook times first, and faster cooking vegetables last. There’s no denying there’s a fair amount of veggie chopping involved, but the good news is that the cooking part all happens in one pot!Īfter sautéing the bacon, garlic and onion, the veggies get added in the time it takes to cook. I used Ditalini (very small tubes, pictured above) but any small pasta works fine – try tiny shells, risoni / orzo, small macaroni or even alphabet or tiny star shaped pasta! Small pasta works best for easier eating and also they don’t bloat as much as large pasta (like rigatoni) when leftovers are left in the broth. Together, they add extra flavour that takes what can sometimes be a pretty meh! soup into give me seconds! Thirds! Best pasta for Minestrone Soup? The secret ingredients for the minestrone soup broth are bacon, parmesan and Worcestershire sauce, and a touch of tomato paste which thickens the broth nicely as well has driving home the tomato flavour. But actually, it means the add ins for minestrone soup are highly customisable (circled in the photo below). □)įair warning – I put everything but the kitchen sink in my minestrone soup! □ I like mine with lots of variety. So if you’ve ever made and been unimpressed by a Minestrone Soup before – I promise you, this one will not disappoint! (Because I’ve been there too, which is essentially why I ended up just creating my own. It’s hearty, it’s chunky, it comes fully loaded and the savoury tomato soup broth is full of flavour thanks to a few extra little touches that make all the difference: bacon sautéed until golden, a dash of Worcestershire sauce, and the final touch – parmesan stirred in the soup as well as sprinkled on top. Nobody ever leaves the table dissatisfied after hoovering down a bowl of this! Minestrone Soup is the sort of soup that keeps life interesting – it’s filled to the brim with a variety of vegetables, potato, beans and pasta, in a thick tomato broth that’s full of savoury flavour.
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