HOME MADE VEGGIE SOUP AND ...

My Mom is a Veggie Soup Master.  As soon as it starts to get cold I make sure we have soup meat and soup greens ready for a pot of soup.  So far during this lock down we have had 2 pots of soup already that stretches to 3 meals each - so on day 1 we have soup for dinner and then the next 2 days we have it for lunch.

My friend Carin Barnard posted a recipe on Facebook for Dinner Rolls so I decided that I would give them a go ...

 The first time I made them I went exactly according to the recipe and they came out looking more like rock buns than rolls - they were also VERY salty - I think the baking powder, salt and tangy mayonaisse together put the salt quotient over the top.

I then tried again ... added more liquid and less salt and they looked a bit more like rolls.

My hunny LOVED them ... so I will continue to make them as they are dead easy and take literally 5 minutes to mix together and 15 minutes in the oven.

The next pot of soup had rolls the one day and the next day I made my favourite Cheese Muffins:

CHEESE MUFFINS

250ml flour

10ml baking powder

2.5ml salt

1ml cayenne pepper

50g grated cheddar cheese

10ml sugar

125ml milk

10ml oil

1 egg

Set oven to 220 C.  Grease muffin pans.

Sift flour, baking powder, salt and cayenne pepper.

Stir in sugar and cheese.

Mix together milk, oil and egg.

Make a well in the dry ingredients and add liquid.

Stir till just mixed.  Spoon into pans.

Bake for 12 - 15 minutes.

Makes 6 muffins so I always double up on the recipe.