Pete’s Marmite Beef Mince
Serves 4
Ingredients
1 large onion, finely chopped
(s)(sff)
1 red pepper, finely chopped (s)(sff)
1 cup of frozen peas
(ss)(ff)
1 Knorr herb “stockpot”
1tbsp sweetener
1 tsp paprika
1tbsp marmite
4 King Edwards’s potatoes (for mash)
(ff)
150g button mushrooms
(s)(sff)
200mL Water
250g Lean beef mince
(ff)
250mL passata
(s)(sff)
Method
In a frying pan sprayed with Fry Light, cook the onion until soft, add the mince and cook until brown, add the mushrooms, paprika, herb stockpot, passata & marmite, mix together, cook for 10 mins then add peas & extra water if required to prevent the mixture getting too dry. Cook for 20 mins.
Served with mash potato.
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Pete’s Tomato Soup-2
Serves 4
Ingredients
1 onion, finely chopped
(s)(sff)
1 celery stick, finely chopped
(s)(sff)
1 carrot, finely chopped
(s)(sff)
*2 Large beef tomatoes
(s)(sff)
*4 sweet salad tomatoes
(s)(sff)
100mL skimmed milk (1/4 Hea)
200mL passata
(s)(sff)
200mL water
400mL chopped tomato
(s)(sff)
1 Knorr “Veg stockpot”
1tbsp sweetener
1tbsp dried basil
* Or whatever are in season
Method
Heat a saucepan sprayed with Fry Light, cook the onion, carrot & celery until soft
Add the tomatoes, cook for 5 mins, add the sweetener and the dried basil, add the stockpot & the water, mix well.
Bring to the boil then reduce to a simmer, cook for 10 mins then remove from the heat and with a hand blender reduce to a liquid, return to the heat, add the milk and season.
Cook for a further 10 mins , then either just serve, or pour through a sieve to remove all the tomato pips.
Serve in a warmed dish.