Pea Minestrone with Sun-dried Tomato, Polenta and Basil Muffins
Serves: 4
Ready in: 60 mins +

First, preheat your oven to 190C/375F/Gas 5 and make the muffins. In a mixing bowl sift the flour, polenta, baking powder, bicarbonate of soda and mustard powder, season with sea salt and pepper and mix together. Add the sun-dried tomatoes, basil leaves and Parmesan-style cheese and mix thoroughly. In a separate jug combine the milk, rapeseed oil and eggs, add to the dry mixture and combine together.
Grease a muffin tray and evenly spoon in the mixture. You should be able to get nine muffins out of the mix. Bake for 15- 20 minutes until cooked and golden brown. Set aside.
For the soup, heat the olive oil in a large heavy based saucepan, add the onion and carrot and cook over a gentle heat for 3-4 minutes, stirring until slightly soft, add the garlic and sweat for a further minute.
Add the white wine and increase the heat, simmering until the liquid reduces by half. Add the vegetable stock and orzo pasta and cook for a further 7-8 minutes, stirring occasionally.
Add the courgettes, peas and spring onions and cook for a further five minutes. Stir in the chives, mint, parsley and basil and adjust the seasoning.
Serve with freshly grated Parmesan-style cheese and the sundried-tomato, polenta and basil muffins.
PER SERVING: 17.5g FAT (Excluding extras)
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First, preheat your oven to 190C/375F/Gas 5 and make the muffins. In a mixing bowl sift the flour, polenta, baking powder, bicarbonate of soda and mustard powder, season with sea salt and pepper and mix together. Add the sun-dried tomatoes, basil leaves and Parmesan-style cheese and mix thoroughly. In a separate jug combine the milk, rapeseed oil and eggs, add to the dry mixture and combine together.
Grease a muffin tray and evenly spoon in the mixture. You should be able to get nine muffins out of the mix. Bake for 15- 20 minutes until cooked and golden brown. Set aside.
For the soup, heat the olive oil in a large heavy based saucepan, add the onion and carrot and cook over a gentle heat for 3-4 minutes, stirring until slightly soft, add the garlic and sweat for a further minute.
Add the white wine and increase the heat, simmering until the liquid reduces by half. Add the vegetable stock and orzo pasta and cook for a further 7-8 minutes, stirring occasionally.
Add the courgettes, peas and spring onions and cook for a further five minutes. Stir in the chives, mint, parsley and basil and adjust the seasoning.
Serve with freshly grated Parmesan-style cheese and the sundried-tomato, polenta and basil muffins.
PER SERVING: 17.5g FAT (Excluding extras)
Pea Minestrone with Sun-dried Tomato, Polenta and Basil Muffins was taken from Cook Vegetarian
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