NETTLE SOUP

Pick young tender nettles well away from polution or dogs!! Wash leaves well before use
Ingredients:   1 tablespoon of oil
  1 onion finely chopped
  1lb of potatoes, peeled and diced
  8ozs of tender nettle leaves
  Salt and pepper
  Grated nutmeg

Heat oil in a large saucepan, add onion and potatoes. Cook gently over a low heat unti soft but not browned, add nettles and cook gently for about 5 minutes. Add 5/6 cups of water and bring to the boil, then turn heat down and simmer for 15 - 20 minutes until vegetables are cooked. Blend ingredients or push them through a sieve until they are smooth. Season to taste with salt, pepper and nutmet and reheat when using.

CABBAGE SOUP WITH BACON
Ingredients:   2 tablespoons of buter
  2 large onions finely chopped
  8 ozs of bacon finely chopped
  1 small cabbage shredded
  3 potatoes
  Salt and pepper
  4-5 cups of vegetable stock

Melt butter in a large pan/saucepan and cook the onions and bacon for about 2-3 minutes. Add the cabbage and potatoes and season to taste, salt may not be needed if the bacon is salty. Add the stock and bring to the boil, then lower the heat and allow to simmer for about 30 minutes until the vegetables are tender.

GYPSY TOAST
Ingredients:- 2 Eggs
  Salt and pepper
  1 tablespoon of milk
  2 slices of bread
  2 tablespoons of oil, butter or lard for frying

Beat the eggs and season with salt and pepper. Add the milk then place the slices of bread in the mixture and leave until it has soaked well in. Heat oil/fat in a frying pan and when hot but not smoking, add the soaked bread and fry until crisp, turning occasionally.