1 h
cooking
Easy
4
Servings
Our method
- Preheat Oven to 190°C/375°F/Gas 5
- To make the muffins, in a mixing bowl sift flour, polenta, baking powder, bicarbonate of soda and mustard powder, season with sea salt and pepper and mix together.
- Add the sun-dried tomatoes, basil leaves and parmesan cheese and thoroughly mix.
- In a separate jug combine the milk, rapeseed oil and eggs, add to the dry mixture and combine together.
- Grease a muffin tray and evenly spoon in the mixture. Bake for 15- 20 minutes until cooked and golden brown. Set aside.
- For the soup, heat the olive oil in a large heavy based saucepan, add the onion and carrot and cook over a gentle heat for 3-4 minutes, stirring until slightly soft, add the garlic and sweat for a further minute.
- Add the white wine and increase the heat to reduce by half. Add the vegetable stock and orzo pasta and cook for a further 7-8 minutes, stirring occasionally.
- Add the courgettes, peas (cook according to pack cooking instructions) and spring onions and cook for a further 5 minutes. Stir in the chives, mint, parsley and basil and adjust the seasoning.
- Serve with freshly grated parmesan cheese and the sundried-tomato, polenta and basil muffins.
Tip!
- If the soup is a little too thick, add more vegetable stock.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
For the soup:
1
tablespoon
olive oil
1
large onion, peeled and chopped
1
small carrot, trimmed, peeled and finely chopped
2
cloves garlic, peeled and chopped
150
ml
dry white wine
100
g
orzo pasta
750
ml
vegetable stock
2
medium courgettes, diced into small pieces
300
g
frozen peas
6
spring onions, trimmed and cut into small rounds
1
tablespoon
chopped chives
1
tablespoon
chopped mint
2
tablespoons
chopped parsley
1
tablespoon
chopped basil
Sea salt
Black pepper
For the muffins (Makes 9 muffins):
150
g
Plain flour
150
g
Instant polenta
2
teaspoon
Baking powder
1
teaspoon
bicarbonate of soda
1
teaspoon
mustard powder
Sea salt
Freshly ground black pepper
75
g
Sun-dried tomatoes, chopped
Handful basil leaves, chopped
75
g
parmesan cheese, grated
250
ml
semi skimmed milk
2
eggs, beaten
3
tablespoons
rapeseed oil
