Chicken noodle soup

ingredients:

900ml / 1 1/2pt chicken stock
1 bay leaf
4 spring onions, sliced
225g / 8oz button mushrooms, sliced
100g / 4oz cooked skinless
chicken breast, thinly sliced
50g / 2oz soup pasta such as orzo or ditalini
150ml / 5fl oz dry white wine
1 tablespoon chopped fresh
flat-leaf parsley
salt and ground black pepper

How to cook?

1. Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock.
2. Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.
3. Add the pasta, cover and simmer for 7–8 minutes. Just before serving, add the wine and parsley, heat the soup through for 2–3 minutes, then check the seasoning and adjust if necessary. Serve hot.

Catalan soup

Ingredients
2 onions, chopped
2 tomatoes, chopped
900g/2lb beef mince
2 carrots, chopped
25g/1oz plain flour
1.2 litres/2pt hot vegetable stock
1 tablespoon vegetable oil

How to cook?

1. Heat the oil in a flameproof casserole dish over a medium heat. Saute the beef until it is just cooked, then remove and keep to one side. Sauté the carrots, onions and tomatoes in the same pan for a few minutes, stirring continuously to prevent sticking.
2. Blend in the flour using a wooden spoon, and cook for a few more minutes. Return the cooked mince to the casserole.
3. Cover the mixture with the hot stock, and simmer the soup gently for about 45 minutes. Serve hot.

Borscht

Ingredients – serves 6

900g/2lb large raw beetroot
225g/8oz onion, diced
225g/8oz leeks, sliced
2 celery sticks, chopped
50g/2oz butter
600ml/1pt chicken stock
1 bay leaf
150ml/5fl oz soured cream
salt and freshly ground
black pepper

How to cook?

1. Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks.
2. In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes.
3. Discard the bay leaf, and puree the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.

Denver Omelet

This is one of the best and best accepted American omelets. If it is accolade and placed amid slices of acknowledgment it becomes a Denver sandwich and is appropriately as good.

Servings: 1-2
Preparation Time: 8 minutes

Ingredients:

2 tablespoons sliced red onion
1-2 ounces Cheddar cheese, grated
3 – 4 beaten eggs, seasoned with salt and pepper
1/4 cup diced cooked ham (diced means cut into small pieces – about 1/4 inch)
1 1/2 teaspoon of butter and oil (vegetable or peanut)
2 tablespoons diced green or red pepper

Instructions:

• Calefaction a 7 – 8 inch or 10 inch bucket (depending on how blubbery you wish your omelet to be) over abstinent heat
• While the pan is heating, exhausted the eggs in a bond basin until able-bodied attenuated but not frothy
• When the pan is hot abundant to broil a bead or water, add the adulate and oil combination
• When adulate stops foaming, add ham, peppers and onions, and saute two account or until actual hot
• Whip the eggs a brace of times and cascade eggs into pan and let sit on calefaction until eggs activate to baker about the edges
• Lift edges of eggs with a elastic spatula and tip pan to acquiesce aqueous to run underneath
• Repeat until top is agglomeration and actual little aqueous egg remains
• Add cheese and awning until cheese is melted
• Fold omelet and bisect afore sliding assimilate plates

(Tips: When selecting green, red or chicken peppers they should be shiny, able-bodied shaped and appearance no signs of abbreviating or accept any analyze spots. To “prep” peppers, cut in bisected lengthwise and abolish the core, seeds and white membranes, again dice, chop or julienne depending on the recipe.)