A COLD WINTRY DAY IN CHURCHILL

Today I prepared pies and pastry rolls with vegetables and fusilli pasta. Yesterday I prepared the filling. The vegetables were assorted and came from the refrigerator drawer and vegeatble basket in the pantry. The chopped vegetables were placed in the soup pot along with 300gm of home made chutney, 1 x 420gm tin of baked beans, 1 litre of vegeatable stock and 1 litre of chicken stock = 2 litres of stock just covered the chopped vegetables, 3 tbs of minced garlic. I cooked the vegetable mix over a medium high heat until boiling, then I reduced the heat a little, covered the pot and simmered until the vegetables were tender. Finally I stirred through the dry fusilli pasta and continued to stir until the pasta began to soften and absorb the liquid. I returned the lid to the pot and let it gently simmer till the mix thickened naturally. This mixture was so aromatic and inviting I had a bowl for tea last night, it was delicious. Today, I prepared vegetable and fusilli pasta pies and pastry rolls. Perfect fare for a wintry day and the extras easily frozen for another day.