Recipe(tried): A Souper Thursday In S.Africa! Oven-Baked Split Pea and Lentil Soup, Corn and Bacon Spoonbread, Coconut Shortbread

Morning All,

Well it's certainly been a warm spell here in S.Africa since Xmas but I'm not complaining there's something about sunny weather that puts people in a good mood!
I have made a few New Year resolutions!!!!!!! I just hope I can keep them this time! These are mine

To be the best that I can be without being unrealistic (which means I'm not going to go become a business tycoon overnight or any time soon LOL)

To be kind and understanding and definitely more Patient (especially with my increasingly untidy eldest son, who lives with his head in the clouds!!!!!!)

Not to try and do everything I do on my own, I must learn to except help when offered.

To keep my promises and not to forget anything (now I know why I was given 4 Diary's and 6 notepads for Xmas, I think that was definitely a hint!!!)

Oh and the usual, I must loose the Xmas flab Again!!!!!!! (I have, t been too bad this past year I just don't want to put on any more!!!!)

NOW Back to food .

Here is last nights Supper

All this talk of soup over the last few days had me craving for something comforting and aromatic (I love the smell of soup simmering!) So here we are

Oven-Baked Split Pea and Lentil Soup
***************************************************
1/2 cup dry split peas
1/2 cup dry lentils
5 cups chicken or vegetable stock (I actually used Turkey Stock as I, de made loads from the Xmas bird!)
1/4 cup sliced carrot
1/4 cup sliced celery
1 medium red sweet pepper, chopped (about 1 cup) or 1/4 cup chopped roasted red sweet pepper
1 medium onion, chopped
1 bay leaf
1 tsp. ground cumin
1/4 tsp. pepper
1/4 cup nonfat plain yogurt
1/4 cup chopped, unpeeled cucumber

Rinse and drain split peas and lentils. In a Dutch oven combine peas, lentils, broth, carrot, celery, red pepper, onion, bay leaf, cumin, and pepper. Bake, uncovered, in a 350 F. oven about 2 hours or till the lentils and split peas are tender.
Remove bay leaf
. Top each serving with yogurt and cucumber.

Makes 4 main-dish servings. (But we had it as a starter so it fed 6 happily)

The following bread I'd never made before but Gosh was it good and smelt heavenly whilst baking!)

CORN AND BACON SPOONBREAD
**********************************************
3/4 cup yellow cornmeal
1 1/2 cups water
2 cups shredded Cheddar cheese
1 1/2 cups cooked fresh cut corn
1/4-cup butter
1 or 2 cloves garlic, minced
3/4-teaspoon salt
1-cup milk
4 eggs, separated
10 slices bacon, cooked and crumbled

Combine cornmeal and water; bring to a boil, and boil 1 minute or until thickened, stirring constantly. Remove from heat. Add cheese, corn, butter, garlic, and salt; stir until cheese melts. Stir in milk.
Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; add bacon. Stir into cornmeal mixture. Beat egg whites (at room temperature) until stiff but not dry; gently fold into cornmeal mixture.
Pour into a lightly greased 2 1/2-quart casserole. Bake at 325 degrees F. for 1 hour or until knife inserted in center comes out clean.
10 servings.

From "The Southern Living Cookbook"
(I'm not sure which one)

We had fresh melon to finish with and I'd made some short bread

Coconut Shortbread
*****************************
Makes about 24(I usually double this amount)

60g/2ozs-desiccated coconut
125g/4oz flour (plain)
60g/2oz butter
60g/4oz sugar
1 egg yolk
1 Tbls milk
1/2 tsp baking powder and ground cardamom
Pinch of salt

Sift flour, baking powder, cardamom and a pinch of salt into a large bowl.

Add sugar and the coconut and the egg yolk and milk mixed together.

Knead lightly. Roll out the dough and cut into squares.

Bake in a pre-heated oven 180c/350f for 20 minutes.