I think this might be my favourite porridge yet – its crunchy but also soft and the figs give it a lovely sweetness. Also its my opinion that porridge is never complete without cinnamon.
We apologize sincerely for the silence, at the moment our time is being eaten up by two monstrosities: dissertation and a music event we’re organising. In the meantime, we have been managing to feed ourselves and have learned a thing or two about meals that you can make so quickly that they don’t even count as a study break. Yes, this is possible. But before we share those, here is a delicious and simple tomato soup that has become a staple in this house.
Serves 2, 45p per serving
- 2 cans chopped tomatoes
- 1 onion
- 2 sticks celery
- handful basil
- 500ml vegetable stock
- 1/3 cup red lentils (optional)
- salt, pepper, oil
- chop the onion and slice the celery into discs
- heat 2 tablespoons vegetable oil in a deep pan on med-high heat
- add the onion and celery and fry until the onion is translucent
- add the chopped tomatoes, stock, lentils and basil
- cook for 15 minutes and then blend using a stick blender
- season with salt and pepper
Thank goodness this week is coming to a close…not because it was particularly stressful, but because our sugar and cheese cravings have reached astronomical heights, and at this point we’re about ready to eat a wheel of brie on a bed of grated cheddar with mozzarella on top and cake as a side.
To make ourselves more aware of how much food we eat that has been through industrial production, we endeavoured to avoid all processed foods for a week. However upon researching what exactly constituted ‘processed foods’ (i.e. anything that’s not straight out of the earth), we realised that this was perhaps a little too ambitious, and limited our ingredients to: Fruit & veg, lentils, beans, fish, grains, milk, nuts and seeds, oil, butter and flour.
Crouton, crouton! Crunchy friend in a liquid broth