Courgette & Banana Loaf (Gluten Free)Ingredients:
150g Courgette (peeled & grated) 1 large Banana (riper the better) 2 medium eggs 30g golden caster sugar 150g rice flour (also works with self raising wholemeal but will contain gluten) 2 tsp baking powder 1/4 tsp salt
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Fennel Soup
![Picture](/uploads/7/1/7/1/71716695/editor/fennel-soup.jpeg?1500325871)
Ingredients:
2 Fennel bulbs sliced lengthways
600-700ml of stock made with 1 Kallo Chicken Stock Cube (depending on how thick you like the soup)
Splash of olive oil
Knob of butter (optional)
2 Fennel bulbs sliced lengthways
600-700ml of stock made with 1 Kallo Chicken Stock Cube (depending on how thick you like the soup)
Splash of olive oil
Knob of butter (optional)
- Add oil and butter if using to a medium sized saucepan and gently heat.
- Sauté the sliced fennel for a few minutes whilst the kettle boils.
- Add the stock to the saucepan, bring to the boil and then turn down to a low simmer for 20-30 minutes, until the slices of fennel cut easily with a knife.
- Transfer to a blender or use a hand blender in the saucepan to blend smooth and enjoy!