Minestrone With Pasta & Trifle


As my French Baking Class started at 3:00pm and by the time I had finished and did all the washing up we knew we wouldn’t have much time to cook, so we defrosted some Minestrone that we froze a little while ago and added some small penne pasta.  It was a very simple meal but very enjoyable.  We had it with pink Champagne – we hadn’t had that for quite a long time, we’d forgotten about it.






I’ve already blogged it but we had Trifle that I made at my French Baking Class today as a dessert, yummy!



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