Linda's Free & Easy Recipes

A chicken carcass or rib of beef is never wasted in our house.  Once we have eaten the meat as a roast, had the meat in sandwiches or cold with chips the bones and any remaining meat is then used to make stocks.  The bases of a good soup or curry is the stock used to start it all off, and there is nothing tastier than your own stock taken from the freezer when required.

I have tried to produce different, easy, tasty but simple soups. There is nothing wrong with tinned soup, but it’s nice to try something different.

Here are a few recipes from my book

White Sauce
    Makes all the difference to cauliflower using wheat free flour and goat’s milk

Soya Bean & Leek Soup with Mixed Herbs
    Quick and easy to make especially with frozen Soya Beans