Tomato Soup, Parsley Salad, Dr.Pepper Pork and Whole sliced potatoes

Tomato Soup

3 cups chopped tomatoes

½ finely diced onion

1 tablespoon of dried basil

1 clove minced garlic

1 tablespoon of sugar

Drizzle of olive oil

Drizzle of balsamic vinegar

4 cups of water

1 chicken stock cube

Place all ingredients into an oven proof dish except the water and stock cube and mix well.

Cook in oven for around 1-1/2 hour at around 250℉/130 °C

Dissolve stock cube into water

Blend tomato mixture with 1 cup of the water. Blend until very smooth.

Sieve the mixture so smooth into a saucepan and add the dissolved chicken cube and water to the tomato mix and stir until all mixed well

When I made this today I had ½ a red pepper left in the fridge so I also added that and a carrot to the dish when roasting the tomato mixture

Parsley salad

1 bunch of curly parsley wash well and chopped finely

½ red onion finely diced

1 carrot peeled and finely diced

2 largish tomatoes deseeded and finely chopped

½ cucumber deseeded and finely chopped

1 tablespoon of olive oil

1 tablespoon of lemon juice

½ tablespoon white wine vinegar

Good pinch of black pepper

Mix well all the ingredients together, refrigerate and serve with chip or as a side dish

Dr. Pepper Pork (all ingredient measurements are for my family size )

3 loin pork chops

½ can of Dr. Pepper

1 tablespoon vegetable oil

Pinch of black pepper

Marinate pork in Dr. Pepper for 2 hours

Take 1/8^th cup of the Dr. Pepper and add the oil and pepper and bake until golden brown

You will need to turn the pork half way through the cooking time

Whole Slice potatoes

4 potatoes, peeled

1 teaspoon of melted butter

1/8 teaspoon of minced garlic

After peeling potatoes, slice a small piece off the bottom so the potatoes sits flat

Cut through the bottom from the top to almost the bottom from left to right. Be very careful not to cut right the way through. Brush the melted garlic better over the potatoes and between the slices

Place on parchment paper in an oven tray and back until golden brown.

Note: my potatoes took around 30 minutes to cook right the way through