Sorry people. I got myself into trouble from my partner for not putting approximate costs on last issues recipes. I promise I will do it from this issue on.
Well, with the cooler weather, it is time for comfort food. When making soup, make large batches, then divide it into smaller containers and freeze it. This can be done with a lot of foods, and gives you meals-on-hand for any tough times that come along. Remember, if a soup contains milk, yoghurt or cream of any variety, freeze the base soup without the dairy. Add it later when you reheat it.

Fast Tomato and Carrot Soup with Basil Oil
3 tblspn olive oil
2 medium brown onions, peeled and chopped
6 cloves garlic, crushed (use less if preferred)
3 medium carrots, peeled and chopped
½ kg fresh tomatoes
800g canned tomatoes
1 bay leaf
sea salt, black pepper
1 cup white wine (chicken or vegetable stock if preferred)
½ bunch fresh basil
¼ cup extra virgin olive oil
extra sea salt

Heat the oil in a heavy based saucepan and add the onions. Sauté, allowing to colour a little, for 5 minutes. Add the garlic and cook a further 2 minutes. Add the carrots and the fresh and canned tomatoes. Add the bay leaf, season to taste, then add wine or stock. Cook for 20 minutes for a light flavour, or for up to 1 hour for a more concentrated flavour. Remove from heat and puree.
Blend the basil, oil and salt until smooth, and add a swirl to the bowls of soup as they are served up.
To make a quick damper to go with the soup, mix together 3½ cups self-raising flour, ½ cup dried milk powder, and a teaspoon of salt. Make a well inb the centre, then with a knife blade mix through 1½ cups water (use ½ milk and ½ water if you want it more ‘sconey’). Knead lightly on a floured board, form into a flat disc, place on a baking sheet and mark into 6 sections with a knife. Sprinkle a little flour over the top. Bake in a 200° C oven for 30-40 minutes. If it sounds hollow when tapped, it’s cooked.
Serves 4-6
Approx $11.00 for soup and damper.

Chocolate Drizzle Cake
A yummy vegan cake. If you wish, exchange chocolate for carob, though remember that carob will give a chalkier texture.
2 cups brown sugar
2 cups raisins
½ cup cocoa
2 cups water
¾ cup canola or vegetable oil
½ teaspoon each cinnamon, cloves, nutmeg and salt
2 teaspoons baking soda
1 teaspoon vanilla essence
1 cup nuts of choice

Mix all ingredients in a saucepan except the flour, soda and last 4 ingredients. Boil for 2 minutes. Add dry ingredients and mix well. Pour into a greased and floured 20cm cake tin, and bake at 180°C for 1 hour.
To make chocolate icing, mix together 1 cup icing sugar and ¼ cup cocoa. Mix through 2-3 tablespoons soft butter or margarine, and enough milk or water to make spreading consistency (add this slowly, and mix well. If icing gets too thin, add more icing sugar).

Tim Alderman 2015