Ham & Pasta Soup
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 15-60 minutes
- Rind from 1 ham
- 4 cups water
- 1 cup cooked pasta
- 1/2 cup tinned beans
Step 1 - Cut up the ham rind roughly and then add to the litre of water. You can simmer this on the stovetop for 1 hour with the lid on or you can put it in the pressure cooker and cook it for 15 minutes. Add the pasta and beans to the soup and serve. You shouldn't need to add salt or seasoning as ham is quite salty already.
Roast Potato & Rosemary No Knead Bread
- 3 cups bread flour plus extra
- 1.5 cups water (lukewarm)
- 1 teaspoon instant dried yeast
- Extra virgin olive oil
- 2 teaspoons salt
- 2.5 cups roasted potatoes
- 1-2 tablespoons chopped rosemary
Step 1 - In a large bowl mix the flour, water and yeast for 30 seconds to 1 minute with a spatula or wooden spoon. Form a wet dough-it will be very wet and that's fine. Grease another bowl with some olive oil and place the dough in it and cover with cling film and allow to proof at room temperature for 12 hours or overnight. It should have risen and become foamy.
Step 2 - Add the salt, roasted potatoes and rosemary to the dough in the bowl. Generously flour a tea towel and place the mixture in the tea towel and shape into a round. Generously oil an oven proof pot with a lid and place the dough in this and rest for 1 hour with the lid on. Then bake at 240C/464F for 30 minutes. Then remove the lid and then bake for 10 minutes or until golden.