Slow Cooked Beef, Barley and Vegetable Soup

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Nanny’s Soup

There are few greater feelings for a mother than having dinner on at 9.30am – knowing that you won’t have to pull a rabbit out of a hat later on when everyone is tired and cranky. Better still, is when dinner is this magical healing soup.
It’s based on the delicious soup my mum made us every winter to fill our bellies and ward away the coughs and colds. Which we all have here at the moment – terrible coughs, aches, fevers and chills. It’s rough taking care of sick kids when you’re delirious with fever yourself…
Anyway, hopefully this soup will help return us to good health. (And hurry up Spring!)
It’s cheap, it’s easy and utterly delicious. I make a huge batch so that I can freeze half.
Nanny adds a packet of chicken noodle soup to hers at the end for a bit of extra flavour but as we like to avoid additives I add half a cup of risoni, some mixed dried herbs and a good pinch of sea salt instead.

Here’s How:

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In a slow cooker (or large stock pot if making in the stove top)

Add:

At least 500 g of a cheap cut of beef – I used 4 pieces of Osso bucco this time as I like to get all those healing minerals from the bones and marrow but I’ve also used gravy beef, casserole/chuck steak etc…
1.5 cup soup mix (Barley, split peas etc…)
1 diced onion
2-3 minced/finely chopped garlic cloves
2 carrots diced, chopped or grated
2 celery sticks, chopped
Optional (1 grated parsnip)
2 litres stock
Top up with 1 litre of water
Good pinch of salt and cracked pepper
2 teaspoons dried mixed herbs
1/2 cup risoni

Cook on low for 8 hours
After 4 hours, remove meat and cut into bite size pieces, return bones and all to the pot.
Add risoni 1 hour before serving.

Enjoy:-)

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Really awesome things to do with leftover bread – Part 1

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*If you are not into grains or carbs, this post is not for you I’m afraid…

Mind you, we don’t eat a lot of bread here. Well, C does actually. He drives a truck for work and he needs food that can be managed easily so sandwiches or wraps tend to be a daily staple for him. J5 loves a toasted sanga, but while R2 will munch on some toast, he won’t eat sandwiches at all. I love bread, I just don’t think the love is mutual…
Anyway, we often end up with half a loaf of uneaten bread. I’m not one for wasting food, to me it’s just like throwing money in the bin, so I thought I’d share a series of posts about what we do with our left over or day old bread. This is part one…

TASTY TRIANGLES

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These are essentially little tarts made from bread and leftovers. You can fill them with anything – bolognaise, savoury mince, tuna mornay, casseroles, baked beans, bacon and eggs etc… This time, I used the rest of last night’s bacon, zucchini and tomato risotto. (made with brown rice though, not aborio)

Step 1
Cut a diagonal slit from the centre to one corner of a piece of bread.
Cut one crust off and fold the bread in to form a triangle cup.
Squish the bread together to seal and line a muffin tin with 12 pieces.

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Step 2
Fill triangle cups with leftovers.
*I drizzled a little olive oil over the empty bread baskets too but it’s not really necessary.

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Step 3
Top with grated cheese and bake @ 180 C for approx 30 minutes.

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Step 4
Such a perfect weekend lunch or quick midweek meal Enjoy 🙂

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Bread Posts Still To Come…

Part 2 – “Savouries”
Part 3 – “French toast, family style”

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