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- jackie on Jane’s Very Simple Veal Scallopini Well Well said the partakers - I made the strawberry salad on the weekend and it was a great success with the crowd. Thanks ... more
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- Kevin and Jane on Viva Italia! Hi Debbie, Thank you for your questions about an upside down meat and fruit dish. Here is a link to the recipe she’s ... more
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- peter on Jane’s Very Simple Veal Scallopini great sounding veal.Can I please print? more
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Suddenly it's soup season!
KEVIN AND JANE'S KITCHEN
Warm up with these super soups.
Gaylene’s Lentil and Potato Soup
This will be ready to warm you up in just over half an hour!
Ingredients:
4 cans of lentils – or substitute a can of chick peas or a can of four bean mix as part of that quantity
4 potatoes, cut into chunks
1 brown onion, diced
1 cup of risoni (tiny rice-grain shaped pasta)
4 rashers of bacon, chopped
6 cans of hot water (use the lentil cans)
Seasoning to taste
Pecorino, grated, to garnish
Method:
• Fry off the onion and bacon.
• Add lentils/beans, including the liquid from the cans.
• Add water, bring to boil.
• Add risoni, simmer for 15 minutes.
• Add potato and your choice of seasoning.
• Simmer a further 10 minutes.
• Serve with grated pecorino cheese on top.
Marie’s Corn and Pumpkin Soup
A tasty twist on an old favourite!
Ingredients:
1 kg chopped butternut pumpkin
2 chopped onions
60 gm butter
1 litre chicken stock
1 400 gm can creamed corn
Worcestershire sauce
Curry powder
½ cup cream
Method:
• Combine pumpkin, onions and butter in a microwave-suitable casserole dish and microwave. on high for 3 minutes.
• Add chicken stock, cover and microwave on high for 25 minutes.
• Puree with a stick blender.
• Stir in the creamed corn.
• Add a dash or Worcestershire sauce and/or a sprinkle of curry powder to taste.
• Finally stir in the cream… and enjoy!
Mary’s Easy Chicken and Vegie Soup
Ingredients:
1 onion
4 carrots
Several sticks of celery with tops and leaves
1 chicken fillet, chopped
Handful of rice
Parsley to garnish
Method:
• Roughly chop onion, carrots and celery.
• Brown onion in a pot.
• Add carrots, celery and chicken fillet pieces.
• Cover with plenty of water and salt to taste.
• Bring to boil then simmer until vegies are cooked.
• Give it all a whizz with a stick blender.
• Add a handful of rice to thicken and simmer until rice is cooked.
• Garnish with chopped parsley.
CLICK HERE to print these recipes
Kevin and Jane's Kitchen
Join Kevin and Jane in their KITCHEN every Thursday morning at 8:20am. Great recipe ideas, helpful kitchen hints and advice. Share in some gastronomic fun with Kevin and Jane.
Blog comments
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I made the lentil soup we really enjoyed this soup especially on cold days. I will try the other soups, I
go to a cook & chat on Fridays where we all take in turns to do a recipe that the other would like to make.Robyn Thursday 21 June, 2012 - 10:31 AM
