Bacon and Tomato Soup

2kg fresh tomatoes, peeled and diced.
1kg ham hock
3 litres water
3 litres beef stock
1.5 cups soup mix with barley
3 tablespoons pepper steak mix
Peel the tomatoes by scalding them in a shallow pot of boiling water, it needs to be just deep enough to immerse them. Leave them to simmer for 1 minute then take them from the water with a slotted spoon. Peel them carefully as they will be hot. Use a small sharp knife to break the skins and then the skins should just peel away.
Put the ham hock in the water and bring the water to the boil. Add the soup mix to the boiling water. Add the peeled and diced tomatoes. Add the stock or the stock cubes and boiling water. Add the pepper steak mix. Allow to simmer for another 60 minutes. Remove the ham hock and cut the meat into small pieces, return the meat to the soup. Discard the bones and fat. Taste and adjust the seasoning. Serve.

Carbonara Pasta

3 cups uncooked tube pasta
6 bacon strips, diced
2 garlic cloves, minced
1 1/4 cups milk
1 (8 ounce) package cream cheese, cubed
1/2 cup butter or margarine, cubed
1/2 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels. In the drippings, saute garlic until tender. Add the milk, cream cheese and butter; stir until smooth. Stir in the Parmesan cheese and bacon; heat through. Drain pasta; toss with sauce.

Norwegian Christmas Cabbage

8 rashers bacon, diced
1 large head cabbage, cored and shredded
30 g plain flour
7 g caraway seeds
1 g salt and pepper to taste
120 ml white vinegar, or to taste
100 g white sugar, or to taste
Lay 1/4 of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.
Use a head of cabbage that has been in your refrigerator a while; try not to use a new cabbage. Why? The old one seems to hold up better in the cooking. Age has its rewards. A tasty sausage, sliced, or smoked pork hock can also substitute for the bacon, but there ought to be some flavor and fat in it. I sometimes add a couple of bouillon cubes too.
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