Toast and Jam or Porridge
Toasted Cheese & tomato sandwich
Hot & Sour Chicken Soup and Carrot Muffins
Hot and Sour Chicken Soup
This isn’t so much a recipe but a guide. Just taste the soup when you are adding the ingredients, and tweek it to your taste.
Firstly I jointed the chicken into pieces for the rest of the weeks meals, putting it into plastic bags ready to freeze for the end of the week.
Firstly you boil the carcasses of the two chickens with a carrot and an onion and plenty of water to make stock. I would do this normally by saving a few carcasses in the freezer until I had three or four saved up and freeze the stock in re-used plastic takeaway dishes until it’s needed. It may sound like I have a huge freezer, but I really don’t, just a normal size fridge/freezer, I just don’t tend to have any shop brought ready meals filling mine up.
Once the stock is made pour the still hot chicken stock through a sieve into a large bowl to catch the mushy vegetables and chicken. Then rinse the saucepan and put the clear chicken stock back in the pan.
Next pick the small bits of chicken off the carcasses to use in your soup. Add to this a dash of soy sauce, a pinch of dried chilli flakes, some fresh or ground ginger. I also added our last spring onion finely sliced but you don’t have to. Next add some lime juice, I had a dry lime languishing in the fruit bowl so I rolled this a few times to help release the juice and it was fine. I also tend to keep both Jif lemon and lime juice in my store cupboard as it last for ages and can be used instead of the real thing at a pinch.
To make this soup even more interesting, You could also add some spaghetti or noodles, and shredded greens or seaweed and some strips of omelette if you like.
Carrot & Coriander Muffins
250 g/8 oz plain flour
1 tablespoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
200 ml/7 fl oz milk
1 medium egg, beaten
5 tbsp olive oil
175 g/6 oz carrots, peeled and finely grated
handful fresh coriander, finely chopped if you have it
or a pinch of dried if you don’t
milk, to glaze
Preheat the oven to 190°C or Gas Mark 5. Oil a deep 6-hole muffin tray or line with deep paper cases.
Sift the flour into a bowl with the baking powder, bicarbonate of soda and salt.
In another bowl, whisk the milk with the egg and the olive oil and then add to the flour in the bowl. Add the carrots and chopped coriander and stir until just combined.
Spoon the batter into the muffin cases and bake for 20–25 minutes until risen and firm. Turn out to cool on a wire rack, then serve warm or cold with soup. Best eaten fresh on the day of baking.
Makes 10 slices
85g plain flour
1 teaspoon baking powder
2 Teaspoon Instant Coffee Powder
Small handful Walnut pieces (optional)
Ingredients for the Buttercream
1 Teaspoon Instant Coffee Powder
1 Teaspoon Milk
25g Soft Butter
100g Icing Sugar
Firstly beat the butter and sugar together until light and fluffy.
Gradually add the eggs followed by the sieved flour, baking powder and sieved instant coffee powder, then fold in together.
Transfer to a greased cake tin and bake for about 20 minutes, but check with a skewer first.
Remove and allow to cool.
Meanwhile, make the coffee butter cream. Dissolve the coffee in the milk, then add the butter and icing sugar. Mix until smooth, then spread over the top of the cake