Steak and whisky sauce

• Steaks
• Cream
• Cooking oil
• Salt and pepper
• Sliced onions
• Chips
• Whisky

Fry the onions, prepare the chips
Remove packaging from steaks, heat oil until very hot
Cook steak for 1 minute on each side
Reduce to medium heat and cook for 2 minutes (or more) on each side
Put on warm plate and place in warm oven for 5-10 minutes
Put 25 ml of whisky on pan until it bubbles
Add cream
Pour over steaks

Minestrone soup

Ingredients
Olive oil
Rashers of bacon
Clove of garlic
Onion
1 or 2 carrots
Stick of celery
Courgette or a leaf or two of green cabbage
450 g tin of finely chopped tomatoes
ham stock
chicken stock
bouquet garni sachets [herbs]
2 ounces of rice
pasta
salt and pepper
water

• In a large pan put a few spoons of olive oil .
• Chop up 6 or 7 rashers of lean bacon and a clove of garlic and an onion.
• Gently fry in the oil until softened.
• Add a finely chopped carrot or two and a stick of celery, a courgette or some green cabbage, all finely chopped
• Gently saute for a few minutes.
• Add a tin of finely chopped tomatoes and then a litre of stock (namely 500 ml of ham stock and another 500 ml of vegetable stock).
• Into this mixture add a couple of sachets of bouquet garni, 2 ounces of rice and a little chopped up spaghetti or any suitable pasta.
• Salt and pepper - not too much and add water as required
• Simmer gently until everything is cooked and serve with some garlic bread, garished with fresh basil.