LOCKDOWN COOKING: 4 – Oven Fried Potato Peelings and Pizza Soup

The following recipes from Alberta, Canada couldn’t be simpler to follow and they use fairly basic ingredients. The peelings you might start with, as an appetiser, followed by the soup. Or vise versa. Whichever way you decide to take them – enjoy. Till next time –

tattie

Oven Fried Potato Peelings – serves 4 – 6

2tblsp melted butter/margarine
1 clove garlic, minced
Salt and pepper

Sauce
Sour cream or yogurt
Chopped chives/other herb
1 tsp mustard

Scrub 6 large potatoes and peel quite thickly (keep the rest of the tattie for other meal.) Mix butter, garlic, salt and pepper and dip the peelings into this mixture. Place skin side down on greased baking tray. Bake in hot over 425ᵒF 220ᵒC  for 15-20 mins or till lightly browned. Turn them and bake for another 10-15 mins. Meanwhile mix the sauce ingredients. When the peelings come out of the oven dip them into the sauce as you eat them.

Pizza Soup – serves 4
½ pint (8fl oz) stock
28oz tinned tomatoes
1tsp basil, oregano
1 tblsp oil
1 small onion
62 g/ 2 oz mushrooms sliced
30g/1 oz green or red pepper
Grated Mozzerella cheese
Any other ingredient you like on your pizza

Simmer stock, tomatoes and herbs for about 10 mins. Fry other veg in oil for 5 mins and add to tomato stock. Pour soup into heatproof bowl or bowls, cover the soup with grated cheese and grill till bubbling.
Watch the salt content – depending on what you include – you shouldn’t need additional salt.

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