Tag Archives: tinned tomatoes

A Red Winter Soup to keep out the chills

This soup is full of vegetables and herbs that are blood cleansing, immune system boosting, low fat  and full of vitamin C.  Like most soups, it is quick and easy to make and it uses predominantly storecupboard ingredients.  I would not recommend that people with arthritis eat too much of this, as it is quite acidic; tomatoes and peppers are well known to exacerbate arthritis.

Red Winter Soup 19.10.091 x large saucepan
1 x medium saucepan
1 x stick blender
1 x chopping board
1 x wooden spoon

1 oz / 30g butter
1 medium red onion – finely chopped
1 red pepper – finely chopped
2 large carrots – sliced
1 tin chopped tomatoes
8oz / 240g  red lentils – cooked according to the instructions on the pack
1 pint / 600ml chicken stock (vegetable stock if you prefer)
1 tspn paprika
1 tspn turmeric
½ tspn cumin
A little cream to swirl on top if you like

Melt the butter in the large pan on a medium heat
Add the onion and pepper and cook until soft but not browned
Add all the other ingredients and bring to the boil
Turn down the heat and simmer until the carrots are soft.
Puree with the blender.
Serve with a swirl of cream and nice bread


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Filed under Food, Nutrition & Sensible Eating, Recipes, Seasonal, Storecupboard

Liver – It’s Offally Good!

A whole lamb's liver - shiny and richly coloured

A whole lamb's liver - shiny and richly coloured

In which the Wartime Housewife tells you how to cook Liver and Bacon, Liver with Sage Butter and Liver and Tomatoes with Rice.

is a fantastically cheap, low fat and nutritious food, which has been much overlooked in recent years.  Many of us have been put off eating liver because it’s been presented to us badly cooked; school lunches spring to mind with chunks of dark brown leathery liver one could have used to re-sole one’s outdoor shoes.  The same goes for many foods we think we don’t like and, as with so much in life, it’s knowing what to do with it that counts. 

The most important thing is to get all the tubes and sinewy bits out with a small, sharp knife before you even think about cooking it, taking care not to mash the meat up too much while you’re doing it. 

Today, I’m going to give you three delicious ways of using liver.  I prefer lamb’s liver but pig and ox liver are perfectly fine, and calve’s liver is divine but usually a bit more expensive for some reason.
All these recipes serve 4 people.

Tonight's dinner, hence a photo! It was delicious and very filling.

Tonight's dinner, hence a photo! It was delicious and very filling.


1 x large frying pan
1 x wooden spoon

1 ½ lb / 700g liver – sliced
4oz / 120g butter
1 tblspn fresh sage, finely chopped (half if using dried)

Melt the butter gently in the frying pan and add the sage
Place the pieces of liver into the pan and cook on a low heat, turning occasionally until nicely browned
This should take no more than 10-15 minutes

Serve with new or boiled potatoes, carrots and green beans


1 x large frying pan
1 x wooden spoon

1lb / 450g liver – sliced
8oz / 240g lean bacon cut into 2″ pieces (leaving the fat and rind on)
1 tblspn plain white flour
¼ tspn dried mixed herbs
¼ pint / 150ml good stock

Fry the bacon in the frying pan (you may need a tiny drop of oil to start it off) until the fat is building up nicely in the pan and the bacon is getting slightly crispy. 
Remove the bacon with a slotted spoon and set aside
Add the sliced liver and cook in the bacon fat until it is turning nicely brown
Remove the liver and put with the bacon in a warm place
Add the flour and herbs to the juices in the pan, stirring quickly with the wooden spoon in a figure of 8 movement
Gradually add the stock, stirring it in as above and until thickened.
Return the meat to the pan and keep stirring until everything is nice and hot.
Season to taste

Serve with mashed potatoes and broccoli.  I like baked beans with it too.


1 x large frying pan
1 x wooden spoon

A knob of butter or a little oil
1 medium onion – chopped
1lb / 450g liver – cut into roughly 1″/2.5cm chunks
1 can chopped tomatoes
1 splash Worcester sauce
1 tspn dried mixed herbs
8oz / 240g rice

Heat the oil or butter in the frying pan and add the onions. Cook until translucent
Add the liver to the pan and cook until nicely browned
Stir in the tomatoes, Worcester sauce and herbs
Cover and simmer on a low heat until the rice is ready
Cook the rice as per the instructions on the pack (If using brown rice, put this on before cooking the liver)
Either serve the rice in a ring with the liver and tomatoes in the middle, or stir the rice into the liver mixture in the style of a risotto.


Filed under Nutrition & Sensible Eating, Recipes