Kellogg's - "Bran New Idea" Book

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Tomato and Lentil Soup

Cooking time: 20 minutes, Yield: 4 servings

  • 2 pints Vegetable stock 1150 ml
  • 6oz Lentils 175g
  • 1 Onion (chopped) 1
  • 11b Tomatoes (skinned) 450g
  • Salt and Pepper
  • 1/4 teasp Dried mint 1/4 x 5 5ml sp
  • 1 teasp Sugar 1 x 5 ml sp
  • 2oz All-Bran cereal

Put the vegetable stock in a pan and bring to the boil. Fry onion in a little oil. Add to the stock and gradually stir in the lentils, tomatoes, mint, All-Bran, sugar, salt and pepper. Simmer for 20 minutes or until the lentils are tender, or place in pressure cooker for 12 minutes. The soup can then be liquidised and the salt added to taste, or use the soup as it is and adjust the seasoning to taste.

From: Mrs. D. Humphreys,

Bean and Pasta Soup

Cooking time: 25 minutes

  • 1 Large onion (sliced) 1
  • 2 pints Brown stock 1150 ml
  • 3oz Pasta shapes 75g
  • 2 tbsp Tomato puree 2 x 15ml sp
  • Salt and ground black pepper
  • 2oz All-Bran Cereal 50g
  • 10oz Red Kidney Beans (tinned) 275g
  • 4oz Broad Beans (tinned) 100g
  • Garnish: 1 tbsp Chopped parsley 1 x 15m1 sp

Simmer the onion and stock in a large covered pan for 10 minutes. Add the pasta and tomato puree and boil for 10 minutes. Add the remaining ingredients and cook for a further 5 minutes. Garnish with the parsley.

Smoked Mackerel Paté

Cooking time: none

  • 8oz Smoked mackerel 250g
  • 1oz All-Bran Cereal 25g
  • 2 tbsp Milk 2 x 15ml sp
  • 1oz Butter or margarine (melted) 25g
  • Juice of half a lemon
  • 5oz Natural yogurt 150g
  • 1oz Cottage cheese 25g
  • 1oz Horseradish sauce 25g

Put all the ingredients together in a blender and mix well together.
Put the mixture into a pate dish. Press down and chill in the fridge.
Serve with warm toast.

Note: This recipe will freeze well.

From: Mrs. B. Lampert,
Shoreham by Sea.