Pasta e fagioli revisited

This version was much nicer!

1/2 cup beans (I used black-eyed peas, as I had a packet open)
1 onion
1 large clove garlic
Sloosh tomato paste
1 leek
1 courgette
1/2 punnet mushrooms
Any other veg you have that want using (I used 1/2 head broccoli)
1 chilli pepper (optional)
1 tin tomatoes
c 400-450 ml vegetable stock (Knorr stock-pot)
100 g chunky pasta (I used those nice shells whose name I can never spell)
To serve: Parmesan cheese

At breakfast-time on the morning you wish to eat this, put the beans to soak in cold water. That evening, rinse them and cook them for 15 minutes in a pressure cooker, or as long as it takes in a conventional saucepan (at least 30 minutes, quite probably longer if the beans are older). Drain, and reserve. Put some olive oil into the pan (save washing up!) and add the chopped onions and garlic. Fry for a few minutes, then add the tomato paste. Stir well. Now add the rest of the vegetables, again, all chopped, and stir. Lastly, add the tin of tomatoes and the stock. Let simmer for about 5-10 minutes, then add the pasta and continue to boil gently until it's cooked. Serve in soup bowls with grated Parmesan.

This was much nicer than the slow-cooked version! Plenty to do the 2 of us twice.

Cheese Spread

Oh dear, is it really almost a month since I last posted? Going back to work is not good for my cooking - I tend to do what is quick and easy, rather than be adventurous I did try to make a cross between risotto and ratatouille in the slow cooker, but it was a Dismal Failure the first time, and mushy the second - I ended up having to add some beans to it to give it some texture!

Anyway, I am also making sandwiches 3 days a week (if I get around to it!), and this recipe is good for using up those odds and ends of cheese that have gone rather hard in the fridge.

30g butter
1 small or 1/2 large onion
2 small or 1 large tomatoes
1 clove garlic
1 egg
About 200g cheese of various kinds - grate that which is grateable, and chop or slice the Brie-types.
Seasoning to taste (Worcester sauce really works, if you're not vegetarian so can use it Failing that, try a dash of soya sauce in addition to the usual)

Chop onion and garlic and cook for 3 minutes in the microwave (if you don't use microwaves, skip this, and cook it in the butter very gently for about 20-25 minutes, unil soft). Add to saucepan with melted butter and peeled and chopped tomatoes. Cook gently until done, then add the cheese and let it melt. Finally add the egg and seasoning and stir until all is mixed together, the cheese is melted and the egg is cooked. Will keep for a week or so in the fridge, but keep it covered.