I love to cook but sometimes the number of ingredients or the time needed for preparation can be overwhelming.  So when I came across these two delicious but easy recipes I was delighted, particularly as one of these came from the celebrated Matt Preston of Masterchef.


Matt Preston is an award winning food journalist, restaurant critic and television presenter.  Perhaps it is because of his credentials that it is hard to believe he made this very simple soup.

The soup puzzled many of the people asked to taste it and answers varied from exotic Mediterranean ingredients to simple ‘just don’t knows’.

This is Matt’s Baked Bean Soup Recipe:

1 can of baked beans
50 ml cream
150 ml milk
Finely grated zest of 1 orange
Roasted whole coriander seeds
Extra virgin olive oil

Heat a can of baked beans in a saucepan until hot. Add milk and cream. Puree with a bar stick.

Serve topped with orange rind, coriander seeds and a drizzle of extra virgin olive oil to garnish.  The soup can be made without the garnish but of course it won’t look as exotic.


2009_08_19-IceCream02    BANANA ICE CREAM

Banana Ice Cream is a natural, inexpensive and fabulously easy dish.  With bananas in abundance and available all year this is a dish to use up all those over ripe (black) bananas.

Ingredients:  Bananas

Place 6 over ripe bananas in the freezer. (The number can vary to suit quantity or availability).

When the bananas are frozen, use a bar stick or blender to make a beautiful creamy desert.  For variation add a spoonful of peanut butter, honey, or fruit syrup.