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post Recipe: Hearty Pea & Ham Soup with Cornmeal Muffins by Rose

April 3rd, 2008

Filed under: Recipes — newseditor @ 9:51 pm

Hearty Pea & Ham Soup

500 grams of yellow split peas
250 grams of bacon pieces
6 bacon stock cubes (can use chicken stock cubes as bacon ones are hard to get)
5 cups of water
2 large carrots, grated
1 large onion, finely chopped
1-2 tablespoons of sugar
1 pinch of black pepper
1 bayleaf

Wash peas in a strainer under cold running water to remove excess starch. Place all ingredients in a large pot, bring to the boil, turn down heat & simmer until peas are tender, around 1&1/2 – 2 hours. Remove bay leaf & use either a stab blender or egg beater to puree to a smooth consistency. Serve with a crusty roll or home made bread for a filling winter meal. Or place all ingredients into a crockpot & cook on low for 8-10 hours.
You can also add bacon bones to this as well. Remove them before pureeing.

Cornmeal Muffins – can be served with pea & ham soup.

1/3 cup oil
1/3 cup sugar
1 egg
1&1/4 cups buttermilk (or use normal milk with a tspn or so of vinegar in it)
1 cup yellow cornmeal (polenta or corn grits)
1 cup all purpose (plain) flour
1/2 tspn salt
4 tspns baking powder
1/2 tspn baking soda (bicarb soda)
1 tspn vanilla essence

Preheat oven to 200 degrees C.
Mix oil and sugar; add egg, milk and vanilla.
Add sifted dry ingredients and cornmeal,
stirring only enough to combine.
Fill greased muffin tins 2/3 full
Bake for 20-25 minutes.
Serve while hot – yum!

3 Comments

  1. thanks for the recipe. as i dont have any of the ingredients however i am going to substitute each one for something else. yum!

    Comment by star man — April 12, 2008 @ 6:59 pm

  2. Well if you substitute noodles for the split peas, chicken stock cubes for the bacon ones, & some chopped up cooked chicken for the bacon pieces you could have chicken noodle soup!

    Comment by Rose — April 18, 2008 @ 7:42 pm

  3. WHITE CHOCALATE MACAROONS

    2 EGGS SEPERATED
    ¼-1/2 CUP CASTOR SUGAR
    2 CUPS COCONUT
    1 CUP ROUGHLYGRATED WHITE CHOCALATE

    BEAT EGGS WHITES IN A SMALL BOWL WITH ELECTIC BEATER UNTIL SOFT PEAKS FORM
    BEAT IN EGG YOLKS
    WITH MOTOR STILL RUNNING, GRADUALLY BEAT IN SUGARUNTIL DISSOLVED
    STIR IN COCONUT AND CHCOLATE
    ROLL TEASPPON WITH DAMP HANDS
    PLACE 3CM APART
    COOK IN A SLOW OVEN 150-160c FOR ABOUT 20 MIN OR UNTIL OLDEN BROWN
    ALLOW TO COOL ON TRAYS

    Comment by kate — October 17, 2008 @ 11:37 pm

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