We all know the Sunday night tea scramble. Tired after a busy weekend, dwindling supplies, and everyone has already had a large lunch. This is a great little store cupboard standby: tasty and quick to make. It's also a great vegetarian option after you've had your big Sunday roast or if you want a wholesome meat free mid-week meal option.
Vegetable Chowder with Cheesy Olive Toasties
1 onion
2 carrots
2 potatoes
3 tablespoons vegetable oil
2 tablespoons flour
3 cups boiling water
1 can of cream corn
1 cup corn - fresh or frozen
1 cup peas - fresh or frozen
1 vegetable stock cube
Dice the onion, peel and slice the carrots and peel and dice the potatoes. Saute the onion in the oil. Add the carrot and potato and cook for a few minutes. Add the flour and stir until well combined. Continue to stir the mixture until the flour starts to sizzle.
Take the pan from the heat and add half the water, stirring constantly until the mixture starts to thicken. Return the pot to the heat and continue to stir while adding the remainder of the water.
Add the creamed corn and the stock cube and reduce the heat to a simmer. Gently cook, stirring occasionally for about 10 minutes.
Add the corn and peas and continue to cook until the potato and carrot are tender. Check the soup for seasoning and add salt as required.
While the soup is simmering prepare the Cheese and olive toasts:2 cups grated cheese
about 12 olives - pitted
1 egg
1 tablespoon wholegrain mustard
2 tablespoons sweet chilli sauce
a few good grinds of black pepper
8 large slices of cob loaf or whatever equivalent you have handy
Combine the toasty ingredients and spread them onto the bread. 
Bake in a hot oven - 180 deg. C. for about 10 minutes until golden and bubbly. 
Cut the toasties into manageable sizes and call the family for tea. This recipe serves 6 people for a light Sunday tea, or 4 people for a more substantial mid-week meal.
It can also easily be reheated for lunch the next day.
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