Roasted Red Pepper Soup

Serves 4

3 red peppers 
1 onion
1 400g tin chopped tomatoes
half pint of vegetable stock
2 level teaspoons sugar
a handful fresh basil leaves chopped/ half teaspoon dried bas
200ml orange juice

Place peppers in a dish, drizzle with olive oil and roast in a hot oven for about 15mins.  When out & cool, remove skins and chop.

Fry onion in some olive oil til soft.  Add tin of tomatoes, the peppers, veg stock, sugar & basil.  Stir, season and bring to boil.  Simmer for 20mins.

Liquidize and add the orange juice.

Carrot and Orange Soup

1 tablespoon olive oil
1 onion sliced
1lb peeled & sliced carrots
1 and a half pints veg stock
juice of 4 oranges
quarter pint of single cream

Heat oil in a large pan & saute onions & carrots for 5 mins.
Add veg stock, cover & cook 30mins til carrots are soft.

Liquidize til smooth.  Stir in juice of oranges & cream.

Flapjacks

125g marg
75g demerara sugar
5 tablespoons golden syrup
225g oats
dried chopped apricots/blueberries/cranberries as required

Pre-heat oven 190 degrees celsius

Melt marg in a large pan.  Stir in sugar & syrup.
Add oats (& fruit) and mix well. 
Place in a tin and press down evenly with the back of a spoon.

Bake 20 mins.  Cool in tin for 15 mins, then score into pieces.  When completely cool, remove from tin.