Vegetable pasta soup and pork roll with vegetables, puddings, muffins

Name: Vegetable pasta soup and pork roll with vegetables, puddings, muffins
Prep time: 45 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4 portions
Ingredients: 4 tsp raspberry jam; 2 eggs; 200 g sugar; 60 g butter; 200 g full cream milk; ½ tsp natural vanilla extract; 200 g plain flour; 2 tsp baking powder; 200 g fresh raspberries; 150 g fresh blueberries; 500 - 600 g boneless pork shoulder; 1 pinch salt; 1 pinch ground black pepper; 4 - 5 slices bacon; 20 g sun-dried tomatoes; 30 g Parmesan cheese; 5 sprigs fresh flat-leaf parsley; 1 eggs; 1 garlic clove; 300 g onions; 130 g carrots; 70 - 80 g mixed vegetables; 30 g extra virgin olive oil; 1 ½ tsp salt; 1 heaped tsp Vegetable stock paste; 1000 g water; 250 g potatoes; 160 g zucchini; 150 g ripe tomatoes; ½ tsp dried oregano

3.7 3 ratings

Prep. 45min

Total 1 h 40min

4 portions

Ingredients

Berry muffins and steamed raspberry puddings

raspberry jam (40 g)
4 tsp
eggs
2
sugar
200 g
butter cut into pieces
60 g
full cream milk
200 g
natural vanilla extract
½ tsp
1 tsp vanilla sugar, (refer to the recipe in The Basic Cookbook)
plain flour
200 g
baking powder
2 tsp
fresh raspberries
200 g
200 g frozen raspberries
fresh blueberries
150 g
150 g frozen blueberries

Pork roll

boneless pork shoulder in one piece, butterflied to approx. 1.5 cm thick
500 - 600 g
salt
1 pinch
ground black pepper
1 pinch
bacon
4 - 5 slices
sun-dried tomatoes
20 g
Parmesan cheese crust removed and cut into pieces (3 cm)
30 g
fresh flat-leaf parsley leaves only
5 sprigs
eggs
1

Mediterranean vegetables, Vegetable pasta soup

garlic clove
1
onions 100 g cut in slices and 200 g cut into pieces
300 g
carrots peeled, cut into slices (5 mm)
130 g
mixed vegetables (e.g. red or green capsicuns, celery), cut into pieces
70 - 80 g
extra virgin olive oil
30 g
white wine (optional)
50 g
salt
1 ½ tsp
Vegetable stock paste (refer to the recipe in The Basic Cookbook)
1 heaped tsp
water
1000 g
potatoes cut into slices (5 mm)
250 g
zucchini cut into slices (1 cm)
160 g
ripe tomatoes cut into thin slices (1 cm)
150 g
dried oregano
½ tsp
short dried pasta (e.g. elbow macaroni), for soup
60 g