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Tonight’s tea. I decided to have a mushroom omelette (closed cup mushrooms fried in a little oil, then a spot of milk and two eggs). Cooked until the omelette was firm.
The salad was salad leaves with grated carrot and red pepper, a few sliced cherry tomatoes, a sliced radish, a few slices of cucumber, a few sliced garlic stuffed olives, half an avocado, and finally a bit of light mayonnaise.
Ingredients
We used..a lot of carrots, half an onion, 3 large cloves of garlic, some garlic olive oil and plain olive oil. A knob of butter, a bit of flour, a bit of ginger powder, a couple of pinches of salt, some crushed black pepper, luck….
Mix the chopped up carrot onion and garlic in a blender with water and oil. When its blended cook for 20 mins….
Added black pepper, ginger and salt to taste. We tasted as we cooked and gradually added more flavouring as it was a bit bland to start. My blender does not completely pulp vegetables so it’s a bit chewy.
No chick peas, fish food or UFOs were used in the soup. My hubby was wearing a tweed but you dont need that either for flavour!
Downside…I took over a bit, should have let him do it all…
Mallaband-Brown