Cream of Mushroom soup with white wine

Another soup to enjoy...

8oz mushrooms chopped finely
1 onion chopped finely
garlic clove chopped finely
mustard seeds
2 tbls plain flour
100ml cream
150ml milk
200ml vegetable stock
salt and pepper to taste
50ml white wine

Fry the onion and garlic until soft but not browned, add the mustard seeds and continue to cook. Add the chopped mushrooms and continue frying until the mushrooms are cooked through. Add the cream, milk and vegetable stock followed by the white wine. Continue to heat. Add salt and pepper to taste.Finally add the flour to thicken. Process in a blender then serve at once with crusty french bread!

Sun Dried Tomatoes and Butter Beans with Pasta

A nice little italian number for an evenings entertainment. Enjoy with a crisp white wine over candlelight. Voila!

1 can Butter Beans (drained and rinsed)
1 can chopped tomatoes
Handful chopped Sun Dried Tomatoes
1 clove garlic (sliced)
Penne pasta
Pepper and salt to taste
2 tbs Sun Dried tomato paste
Handful shredded Basil leaves
1 Onion diced

Fry the Onion in olive oil until golden but not crisp. Add the Garlic and chopped tomatoes. Continue to fry. Add the drained and rinsed butter beans along with the chopped sun dried tomatoes and sun dried tomato paste.

Meanwhile, in a pan of boiling water add the penne pasta - as much as you want to eat - add a little olive oil and salt. Allow to boil for 15 mins, then drain.

Finally, add the salt and pepper to taste to the butter beans, along with the shredded basil leaves. Serve and enjoy.

Greek Yoghurt Fruit Salad

Here's a refreshing fruit salad you can pack in a lunch box and take on a picnic, or have at a buffet, or have with wheat biscuits, or waffles...

Seedless red grapes
Pears
Apple
Pineapple
Greek Yoghurt
Honey
Strawberries

Peel the pears and apples. Cut into chunks and put in a bowl. Hull the strawberries and cut into slices. Cut the pineapple into chunks and put in the bowl along with the strawberries. Add the grapes to the bowl as well. Add enough greek yoghurt to cover generously. Mix with two tablespoons of honey. Serve with a sprig of mint. Enjoy.