Chicken and Sweetcorn Soup

Made some chicken stock in my slow cooker and felt inspired to make this soup. Delicious!

Ingredients:

1 litre chicken stock

1 can creamed corn (300g)

cooked chicken breast, roughly chopped or some leftover roast chicken (100-200g)

cooked fresh sweetcorn kernels (optional)

1 tablespoon cornflour, mixed with a little water to form a runny paste

1 tablespoon soy sauce

1 teaspoon sesame oil

salt and pepper

1 egg, beaten


Method:

1. Mix the stock and creamed corn together in a saucepan and bring to the boil then simmer for a few minutes.

2. Add the cornflour paste and stir until the soup thickens a little.

3. Add the chicken, some sweetcorn kernels, if using, the soy sauce and sesame oil. Season with salt and pepper to taste. Allow to heat through.

4. Lastly, remove the pan from the heat and stir in the egg, stirring as you pour it in as a gentle stream so it forms threads in the soup.

Enjoy!

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Cauliflower Pizza Base

We still eat pizzas on Saturday night, mostly homemade , usually the bases are made from a yeasty dough prepared in the bread maker, but last night I decided to make an additional base from cauliflower, to avoid an overload of wheat and gluten.

Ingredients:

½ cauliflower, split into florets 

2 eggs, beaten 
½ onion, finely diced



Method:

Set the oven to pre-heat at 200C.

Grease and line a tray with baking parchment.

Use a food processor to chop the cauliflower very finely, then transfer to a bowl and mix with the egg and onion. Add some herbs such as a teaspoon of dried thyme leaves and some salt and pepper. Mix well  then tip onto the prepared tray and spread out with the back of a spoon  to form the pizza base, about 5 mm thick. Bake in the oven for about 25 minutes or until lightly browned.

Remove from the oven and spread with tomato paste and your favourite toppings. (For suggestions see my post "Saturday Night Pizzas"http://angiesrecipejournal.blogspot.com/2011/09/saturday-night-pizzas.html).

Bake in the oven a further 10 minutes.

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