TOMATO & MINT SOUP

Ingredients:
1lb (450g) fresh ripe tomatoes, skinned & chopped
2 tablespoons tomato puree
1 desertspoon Demerara sugar
2 medium onions
1oz (25g) or more finely chopped mint
1 tablespoon olive oil
¾ pint (425 ml) good stock, either chicken or vegetable
1 clove garlic crushed
Dash of lemon juice
Salt & pepper

Method

Chop the onions and sautee them in hot oil with the garlic. Add the tomato and mint and simmer for 15 min. Add the tomato puree, seasoning, stock, sugar, and lemon juice and simmer for a further 15 mins.
Serve with a swirl of yoghurt and fresh chopped mint

CHEESE STRATA

Ingredients:
4oz (110g) diced bacon
1 teaspoon olive oil
1 finely chopped onion
Butter or spread
5 thick slices brown bread
6 oz ( 175g) grated cheese
¾ pint (425 ml) single cream
4 eggs lightly beaten
¼ teaspoon each paprika and chilli powder
1 tsp wholegrain mustard

Method

Fry bacon in oil until crisp. Remove from the pan with a slotted spoon. Fry onion in the same oil, then drain.
Butter the bread and cut into cubes.
Line a 9"dia deep flan dish with half the bread. Sprinkle half the cheese on top,
Add the rest of the bread and the remaining cheese,
Scatter the bacon & onions on top
Beat together the remainder of the ingredients and pour over
Refrigerate for at least 8 hours
Bake in the oven for 1 hour gas3, 170° C, 375° F
Slice and serve with fresh mixed salad

NORWEGIAN BANANAS

Ingredients:
6 Bananas
3 oz( 75g) chopped almonds
1 egg white, lightly whipped
For the meringue topping
3 egg whites
6 oz (175g) castor sugar

Method

Lightly toast almonds under a hot grill. Beware: they burn very easily!
Cut the bananas in half and brush with the egg white. Roll the bananas in the nuts, and put them in a shallow baking dish.
Make the meringue by whisking the egg whites until stiff, and then folding in the sugar.
Cover each banana with a thick coating of meringue, and bake for 15 to 20 minutes until golden brown.
Oven Gas mark 4, 350° F 180° C