Dutch Curried Pea Soup

Ingredients:

1 onion, sliced

1 lettuce, shredded

2 sticks celery, diced

1 clove crushed garlic

8-10 cups water

1 chicken cube

4 teaspoons powdered vegetable broth

2½ teaspoons salt

1 teaspoon curry powder

50g butter or 2 tablespoons oil

2 carrots, grated

1 large potato, grated

1 kilo frozen peas

250ml (1 cup) cream

Method:

Sauté onion, lettuce, celery and garlic in butter or oil.

Add carrots, potato, peas, water and seasonings.

Simmer for about 2½ hours.

Liquidise, return to stove and add cream.

Adjust seasonings if necessary.

Serve with croutons.

For Kosher requirements omit chicken cube or alternatively stir in 2 sachets unbeaten orley whip instead of cream.

Crumpets

My Dad loves crumpets and generally used to make these a lot on a Sunday afternoon, in the time between lunch and dinner when we felt a little peckish and wanted something sweet. He enjoys them with a nice blob of margarine covered in golden syrup and can put the whole thing in his mouth in one bite. I can do without that additional fat and enjoy it just with the syrup, and sometimes even plain. I'm not sure if other families do the same... but we can stand around the kitchen eating them hot out the pan. Good memories.

Ingredients:
250ml (140g) flour
10ml baking powder
1ml salt
30ml sugar
1 egg
200ml milk
15ml margarine, melted

Method:
Sift flour, baking powder and salt together. Add sugar
Beat the egg, milk and melted margarine together and add to dry ingredients
Beat until smooth and leave to stand for 30 minutes
Fry spoonfuls of batter on a hot, greased pan
Fry until golden brown, turning when bubbles appear on surface
Serve with butter, jam, honey or my favourite... golden syrup!

*Makes 12-15, depending on size