ASH Wednesday-No Meat Day

I only just about remembered the no meat rule today -it’s Ash Wednesday,Catholics are meant to abstain from eating meat not a big meat eater,but my husband is.
So for Amelia’s lunch,I did scram belled egg,I had some too with smoked salmon and for tea I gave her some Annabele Karmel organic baby pasta shells with a bolognese sauce I had in the freezer.



1 tbsp vegetable oil
50g finely chopped onion
20g chopped celery
1 small clove garlic, crushed
1 medium carrot (approx 85g), peeled and grated
100 g lean minced beef
150 ml Passata
100 ml unsalted stock or boiling water
¼ tsp fresh thyme leaves or a pinch of dried thyme
a pinch of sugar

Heat the oil in a saucepan and sauté the onion and celery over a low heat for about 5 minutes, stirring occasionally until softened.
Add the garlic and cook for one minute. Add the grated carrot and sauté for 4 minutes.
In a separate pan, dry fry the minced beef until browned, stirring occasionally.
Add to the onion and carrot. Pour over the tomato and basil sauce, boiling water or stock and add the thyme and pinch of sugar.
Cover and cook over a low heat for about 12 minutes.
Remove from the pan and pulse for a second or two in a blender to make a smoother texture.

I made some potatoe and leek soup,very quick and easy,I used Amelia’s low salt stock cubes as I want to give her some tomorrow,and we just seasoned with salt and pepper in our bowls.
1 chopped onion
3 medium leeks
4 potatoes
crème fraiche
water or chicken stck or vegetable stock
Begin by melting about 25g of the butter in a pan and soften the chopped onion in it; At the same time, heat the stock or water.
Leave the onion for about 10 minutes and then when golden, add the leeks which have been trimmed, washed and chopped.
Leave these to soften for around another five minutes then add all the potatoes which too, have been choppped.
When this is done add enough of the liquid, water or stock to cover all these vegetables and season with a little salt.
Bring to the boil and then leave to simmer for around 20 minutes or until the potatoes are cooked.
Now blend the soup in a food processor,I don’t blend the soup as I like it chunky.
To Serve
Irish soda bread is a must!

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