Porridge, cereal or toast and jam
Homemade tomato and chilli soup
Tomato and tuna spag bol with garlic toast
Snacks and desserts
Pineapple upside down cake
Tomato and tuna spag bol
Ingredients for the pasta:
400g plain flour
1 tablespoon salt
150ml of water
Ingredients for the tuna and tomato sauce:
1 tin tuna
1/2 frozen chilli grated
3 tablespoons olive oil
200g diced onion, defrosted
3 garlic cloves, crushed
1 pepper from the jar sliced
1 400g tin tomatoes
1 tablespoon tomato purée
Teaspoon of mixed herbs
Splash of red wine (optional)
Ingredients for the Garlic Bread:
4 chunks of home made bread
1 clove of garlic sliced in half
To make your pasta heap your flour on to a clean surface. Make a well in the middle then, in a jug mix together the eggs, salt, and about a third of the water pour this into the well and slowly bringing the sides of the flour in on top of the liquid, mix together.
Don’t use all the water straight away just add it as you need to, then knead on a floured surface until the pasta becomes springy, this should take about 5-10 minutes. Add a little more flour if your pasta dough gets a bit wet.
Roll out straight away with a rolling pin, and slice thinly or use a pasta machine if you have one. Leave your finished pasta on a lightly floured surface and cover it with a clean tea towel while you make the sauce.
To make your sauce. On a medium heat pour the oil into a wide pan and soften the onions for a few minutes, then, squash in the garlic through a garlic press, and tip in the tomatoes, pepper, tomato purée, herbs, chilli and add a splash of water and wine. Next add the drained tuna a simmer this for around 15 minutes, until thickened.
Meanwhile boil some salted water in the largest saucepan you have and cook your pasta until it is al dente, about 6-8 minutes, then add the drained pasta to the sauce and mix together. Sprinkle with chopped parsley from the garden if you have it.
Serve with garlic bread.
For the garlic bread, toast slices of your bread on a griddle pan then rub the toast with the halves of garlic. Drizzle with extra virgin olive oil and sprinkle with a little salt.
Tomato & chilli soup
100g carrot diced
100g onion diced
1 tin of tomatoes
4 tablespoons of tomato purée
Pinch of salt and pepper
1 vegetable stock cube and 500ml of water
or 500ml homemade vegetable stock
handful of basil leaves (optional)
1 teaspoon of mixed dried herbs
1 garlic clove finely chopped
1 tablespoon of olive oil
2 fresh tomatoes quartered (optional)
1/2 A chilli sliced (optional)
Heat the oil and add the vegetables and garlic, cooking on a medium heat for about 15 minutes until just starting to caramelize and turn golden.
Add the chilli, tomatoes and tomato purée then the heated stock and simmer for about 10 minutes
When everything is cooked add the basil and herbs then whizz with a hand blender until smooth.
Season to taste.
Serve with a swirl of single cream if you have some and some fresh ground pepper.
Pineapple upside down cake
Ingredients for the topping:
4 pineapple rings
4 glacé cherries
2 tablespoon golden or white caster sugar
Ingredients for the sponge:
100g self raising flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
100g caster sugar
1/2 teaspoon vanilla essence
Preheat the oven to 180°C.
Firstly cream together the butter and sugar for the topping. Place a pineapple ring in the bottom of 4 small ovenproof bowls and pop a cherry in the middle of each one, then scatter the sugar cream over them.
Next cream together the rest of the sugar with the butter, then whisk in the eggs and vanilla essence.
In another bowl stir together the flour, salt, cinnamon and baking powder.
Pour this into the eggy mixture and mix together well. Fill the ovenproof bowls, leaving an inch at the top and bake in the oven for about 20 minutes.
Check with a clean skewer after 15 minutes as the size and shape of the bowl will make a difference to the timing.
Serve with tin cream or custard.