I haven’t posted a recipe for a day or two, last week was sooooo hectic I did not have a chance to do anything really. And on Sunday my partner in crime Kimmy and I played a bowls match against two past club champions and being novices we got our butts thoroughly kicked – but we had a lot of fun and it was a really good experience.

With me being so busy I did not really have time to cook anything fancy, so here is a trusty standby dish that is quick and easy to make even when you are on the run!

Ingredients

• 2 Packets 2 minute noodles
• 1/2 cup mielie kernels
• 1/2 peas
• 1/2 diced carrots
• 1/2 diced mushrooms
• 1 packet of chicken noodle soup
• 4 cloves

Method

1. Cook the chicken noodle soup as per the instructions on the packet
2. While  it is heating up, add the mielies, peas, carrots and mushrooms
3. Cook for about 10 minutes or until the carrots are cooked but not mushy
4. Add the 2 minute noodles to the mix and cook until the noodles are done
5. Taste the broth to check if it needs any flavouring. If need be you can add the packets of spices that normally come with the 2 minute noodles to it
6. Serve it with fresh brown bread or with any bread of your choice. This dish has plenty of grave to dip the bread in.

Serves 2

This is a hearty soup with plenty of flavour. This dish is not strictly vegetarian because of the chicken soup, but no actual chicken is used in the meal as such.