Creamy Vegan Rosemary Risotto

Risottos never fail - it's creamy and comforting and is SO worth the 40 minutes of stirring. Not to mention that it's inexpensive which is always a bonus, right? People might ask - but parmesan! And butter?! But trust me, you don't need it... true story!

Creamy Vegan Rosemary Risotto
(Serves 3-4 people)

Ingredients
1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 large carrot (optional), finely chopped
1 litre vegetable stock (I used three cubes of Knorr vegetable stock)
2 tbsp cider vinegar (or white wine vinegar, or 1/2 glass white wine)
1 cup arborio rice (or other risotto rice)
1 tsp garlic powder
1 tbsp onion powder
1 + 1/2 sprig rosemary, 1 whole and 1/2 finely chopped
Salt and pepper
60g vegan spread,such as Pure

- Start by heating the oil in a large pot, and saute the onion for about five minutes, before adding the garlic cloves - cook for a further couple of minutes.

- Add the carrot, and the rice and stir for a couple of minutes, add another glug of oil if necessary.

- Then add a ladleful of the stock the cider vinegar, garlic and onion, add the full sprig of rosemary. Keep stirring and feeding the risotto more stock as it gets drier - once you feel it is close to done (about 35 minutes in, but taste to check earlier), take out the rosemary sprig, and add the chopped rosemary, add the last ladleful of stock and the vegan spread to fluff it up! Season to taste with salt and pepper.

And there you have it! Delicious, simple food, that just asks for a little bit of attention!

What is your favourite type of risotto? Mine varies depending on the day, and it depends what types of vegetables I have or crave, but usually I always use a lot of garlic - because yum!

How has your week been?
I have been working, and managed to fit in two badminton sessions! Yesterday I'm being an adult and waiting for a new washing machine being installed, but come Friday - I have a girls' night with a good friend of mine, and the rest of the week I'll improvise!

Caramelised Onion and Goat's Cheese Tart

Today, I have failed to make bread and cake - but at least I tried! I know a lot of people use their Sundays to make some great bakes!

So instead, I have decided to post a recipe of a tart I made last week. My new flatmate said he once made a caramelised onion and goats cheese pizza with mango chutney, and I though - I want that! But I looked up a recipe for a quiche/tart instead as my boyfriend have been wanting to make quiche for some time now! This is soooo moreish, second helpings were had and first thing the next morning I had a slice too, mmmmm ^ ^

Caramelised Onion and Goat's Cheese Tart
(Serve 4-6 people)

For the base:
2 big cups of flour (measure this dough with a coffee cup)
1 tsp salt
1/2 cup water
1/3 cup sunflower oil (Or other neutral cooking oil)

Filling:
1 tbsp olive oil
2 red onions, finely chopped
1 white onion, finely chopped
1 tbsp balsamic vinegar
1 tbsp light muscavado sugar
1 tbsp oregano (optional, it can be quite strong a contrast to the rest)
70g goats cheese, cut into pieces
2 eggs, lightly whipped
200g single cream
Mango chutney

- Start by pre-heating the oven to 180C.

- Mix the dry ingredients for the dough, make a well in the middle and pour in the water and oil. Combine with a wooden spoon until it becomes easier to handle, then knead the dough. Roll out and place in a quiche tin. Prick with a fork at the base and around the sides to get an even bake. Place in the oven for ten minutes, then take it out to cool.

- Now, heat the olive oil in a large pan on medium high heat and add the onions, cook for about 10 minutes until they start to go golden, then add the balsamic vinegar and sugar and continue to fry the onions for a further ten minutes. Add oregano at this point if using.

- Brush mango chutney over the top of the base, and then pour in the onion mixture. Scatter the goat's cheese all over. Then beat the eggs and cream together lightly and pour over. Bake for about 30 minutes, until the tart is cooked through. Trim off any edges if there is any. I used a baking dish where I ended up with excess crust, but you can just cut this off with a knife.

You can enjoy this warm or cold. I tried both ways, hot for dinner and cold for breakfast the next day, and I think the flavours had developed a little over night. It all depends on what you prefer though!

What is your favourite quiche filling?


Original Source:
http://www.goodhousekeeping.co.uk/food/recipes/onion-and-goats-cheese-tart
(Dough by my simple recipe)

Smoky Lentil & Olive Soup

Chucking in another soup recipe before the weather gets too hot! It has been really mild here in Glasgow today, and I could almost sense a hint of Summer in the air. Cherry blossoms are in bloom, and I went on a really nice stroll this afternoon. Totally needed after a hectic week.

Smoky Lentil & Olive Soup
(Serves 2-3)

1 tbsp oil
1 large onion, chopped
2 garlic cloves, chopped
800ml vegetable stock (2 cubes)
1 cup red lentils
100g pitted olives
Good splash of liquid smoke (about 1 tsp)
2/3 glass red wine (optional)
A good squeeze of tomato puree
1 tsp oregano
1 tsp onion powder
salt and pepper to taste

- Start by heating the oil in a casserole on medium heat until softened, about 5 minutes. Add the garlic and fry forth a further few minutes.

- Now, add the remaining ingredients, turn heat down and simmer covered, for about 20-30 minutes until the lentils are tender. Stir every 10 minutes or so.

- Use a stick blender and whizz until smooth and season to taste, serve with good crusty bread!

Aside from cooking and working, I got to see my absolute favourite band - TRAVIS on Friday! They were playing at a humble venue called the O2 ABC in town, but put on one hell of a show! Through their music, I have gotten to know many amazing people from all of the world, and this year is their 20 year anniversary - can you believe it?!
What is your favourite band?


Recipe by yours truly,

- Jules

Courgette Hotcakes

I used a lot less oil in this than the original recipe used, and instead decided to be a little extra generous with it when frying these delicious hotcakes! It worked a treat!

Usually, I would eat courgette cakes/fritters/anythingcourgetteandsavoury with some sweet chill sauce, but I had run out of it, and thus I had it with some crumbled feta and tomato sauce instead, yummy! The bakingpowder in this also makes them fluff up a little, which gave them a lovely texture *smiles*

Courgette Hotcakes
(Makes 6, serves 2 as a lunch, or 3 as a starter!)

1 large courgette, grated and squeezed off the excess water
1 cup flour (I used chickpea flour, but youcan use plain or spelt)
1/2 tsp baking powder
1/2 tsp salt
1/3 tsp black pepper
2/3 tsp ground thyme
1 egg
1/2 cup grated parmesan
Oil for frying (enough to cover the bottom of the frying pan generously)

To serve: Sweet chilli sauce, poached eggs, wilted spinach, crumbled feta etc.

- Start by grating the courgette and lightly salt, place in a sieve and let the excess water run off for about 20 minutes. Squeeze most of the water out with your hand, and place the courgette in a mixing bowl.

- Now, add the seasoning, flour, baking powder, parmesan and egg and mix well to combine. You should have a rather sticky batter - don't worry, it will cook evenly and come together (right now....over me! *starts singing Beatles* in the pan.

- Heat the oil in a pan on medium heat, and be generous with it! Once hot, drop big tablespoons of batter into the pan. Cook for 3-4 minutes on each side or thereabouts, until golden on both sides and slightly puffed up.

- Repeat with remaining batter, et voila! Hotcakes are ready to serve - I cannot wait to have the rest for lunch at work tomorrow, mmmmm...

This week, I am off work on holiday, and despite having hardly any silvers to my name currently, I have had a few good mindful days off work now! Lovely food has been made, a friend and I yesterday went on an adventure in two towns outside Glasgow, and she had even brought some red wine and white chocolate for the hike which was a nice surprise!
Today, my boyfriend and I are going out for some Mexican food at one of the best Mexican places here, it is a charming little restaurant that rattles up some fantastic dishes! I'd say it is well deserved after having crammed in a few chores... I hope you are having a lovely week so far! Been up to much yourself?


Original source:
FromSeason to Season, p. 121

- Jules

Baked Aubergines with Mozzarella

Aubergines make for perfect serving bowls! I saw Kristine's recipe for these baked aubergines with a lovely filling, topped with SO much mozzarella and I knew I had to make it!

Baked Aubergines with Mozzarella
(Serves 1)

1 tbsp oil
1 large aubergine, halved lengthways - scrape out the flesh
1 small onion, finely chopped
1 small garlic clove, minced
3-4 mushrooms, finely chopped
1/2 tsp cumin
1/2 tsp (smoked) paprika
1/2 tsp cinnamon
Salt and pepper
Aaaaalmost one mozzarella ball (I snacked on the rest, oops!), grated

- Pre-heat the oven to 200C. Set Aubergine bowls aside.

- In a large frying pan, heat up oil and have all the vegetables and seasoning in and fry well until all the liquid has evaporated, and the vegetables are soft and fragrant.

- Fill the aubergine bowls with the vegetables, and top with the mozzarella. Place in the oven and bake for 20 minutes until the mozzarella is melted and lightly golden.

I was working on a friend's birthday card as I was cooking, and the little cactus in the jar is one I bought at the "Granny Would Be Proud" market here in Glasgow, right off Byres Road *smiles*

...This is easiest to eat with a spoon. I didn't eat the aubergine bowl itself - because I am a little finicky (Scottish slang for fickle, I believe!) when it comes to aubergine. Enjoy the cheeezy mozzarella! If you want, you can serve a side of fries with this, or maybe sweet potato mash? I just had it on its own, and it hit the spot *smiles*


Original source:
Sunnere og Sterkere med Protein Rik Mat, p. 28

- Jules

Avocado & Cucumber Gaspacho

OK, so it might be a little early with chilled soups, however this version here by Gordon Ramsay is lovely! When I had it, I felt a little tinge of Summer sunshine - surely not a bad thing?

Whipped up in about 7 and a half minutes (not that I counted), you will have yourself a bowl of Summer in no time!

Avocado & Cucumber Gaspacho
(Serves 2 as a starter)

For the soup:
1 cucumber, chilled then peeled
Juice of 1/2 lemon
1 ripe avocado
4 tbsp Greek yogurt (I used soy, making the dish vegan)
Splash of tabasco or hot chilli sauce (I used quite a bit to bring the heat through the mellow flavours)
Salt and black pepper

For the garnish:
1/4 red onion, finely chopped
5-6 baby plum tomatoes, finely chopped
A drizzle of olive oil
2 basil leaves, finely chopped

- Start by whizzing the soup ingredients until smooth.

- Now, chop up the ingredients for garnish and top the soups as you go along, ending with a slight drizzle of oil and the basil leaves.

I enjoyed this with some toasted slices of bread once, and another time just on its own!

What is your favourite chilled soup?

I hope everyone has a good weekend ahead whether you're a fan of Valentine's Day or not. I myself am going to an Estonian friend of mine for a clothes swap with a group of lovely people. In Estonia, they celebrate this day with friends more-so than with lovers, and I don't tend to be overly cheesy. It will be good fun having our own little swap-event, and hey! Maybe I will find some old-new-pretty things!
What are your plans?


Original source:
Ramsay's Best Menus 019

- Jules

Minty Melon, Feta & Fennel Salad

This salad had my tastebuds intrigued, tangy, cheesy, sweet, minty? All of the above... And I tell you what, it was a refreshing experience!

Minty Melon, Feta & Fennel Salad
(Serves 2)

4 handfuls of washed leaves (I used mixed baby leaves)
1 fennel, trimmed and thinly sliced
300g cantaloupe, deseeded and cut into long slices
100g feta

Dressing:
1 tbsp white wine vinegar
Juice of 1/4 lime
3 tbsp olive oil
Salt and pepper to taste
2 sprigs of fresh mint, finely chopped

- Divide the leaves between two plates, and if you want to crisp up the fennel, you can leave it in a bowl of icy water for five minutes - but I skipped this step, still crunchy! Sprinkle the slices of fennel across the plates, followed by the cantaloupe. Crumble over the feta... Aaaaalmost done now, just one more thing...

- Mix the dressing ingredients in a small bowl and drizzle atop of the salad - ta dah!

The colours on the plate made me really happy... Trying to suppress the early Winter evenings, eating happy food packed full of goodness!


Original source:
Ramsay's Best Menus 004

- Jules

Curried Carrot & Artichoke Soup

I gave my own tweak to this soup, and this is the result! It is not often I make a soup without having stock in it, but this, thanks to the curry flavour, worked a treat!

Curried Carrot & Artichoke Soup
(Serves 3)

1 tbsp oil
1 onion, chopped
1 fat garlic clove, chopped
500g carrots, chopped
1/2 jar artichokes in oil, drained (or 1/2 avocado)
1/2 tsp salt
2 tsp mild curry powder
70g cashews
Boiled water

- Heat the oil in a medium casserole, and soften the onions for five minutes before adding the garlic and frying for a further couple of minutes.

- Coop the carrots and add them to the pot as you go along, followed by the artichokes.

- Poud in boiling water to cover, plus 2 cm above, and add the remaining ingredients, turn down and simmer covered, for about 20 minutes until the carrots are soft.

- Use a stick blender and whizz until smooth, and serve with crusty bread on the side!

Adding nuts to a soup is something I have never thought of doing before, but now I realise what a genius way it is for vegetarians to get a little extra protein into our diets. Thanks for the heads up Ragnhild!

This might be the last post before I travel to Norway to see my family on Monday, so in that case I just wanted to wish everyone a happy holiday! I'd love to hear about your plans! I will be away form the 21st to the 28th of December, and just try and cram in as much time with friends and family as possible! All the best x


Original source:
http://ragnhildnordrum.com/?p=7596

- Jules

Sweet Potato, Leek & Prune Soup

This is a concoction I made some time ago, and then I remembered that I had not posted it yet! It was after being made aware that sometimes fruits can be a really lovely addition to curries and even soups that I thought I would try and come up with something good, and you know what? To my surprise this worked!

Sweet Potato, Leek & Prune Soup
(Serves 3-4)

1 tbsp oil
1 leek, chopped
1 sweet potato, diced
3 stalks celery, finely chopped
1 garlic clove, finely chopped
5 soft prunes, roughly chopped
1-2 tbsp vegetable stock powder (1-2 cubes)
1/2 tsp Marjoram
1 tbsp onion powder
enough water to cover

- Start by heating oil in a medium sized casserole, and a soften the leek for about five minutes. Then add the remaining ingredients!

- Make sure the stock covers the vegetables, cover and simmer until the potatoes are soft, for about 15 minutes.

- Simply whizz until smooth and add more water if you think it needs it. I like quite a thick soup, so I kept it that way, lovely and filling! Season to taste and serve with some fresh bread for mopping!

I was struck by pharyngitis the other day, and so my friend and I first tried to cure it with some home made Irish toddy (my friend Emma made the toddy, and I made my first nut roast ever! Both recipes will pop up in the near future, so stay tuned!)... It might not have helped much, but it was delicious!

The next day, I had to go to the doctor's and get some real medicine, and probably got 500% of my daily intake of vitamin C, not to talk about the honey and lemon-laden tea I was drinking throughout the day!

My voice, after having been gone for two days, is now back, and next week I will be returning to work as well... For the past couple of days I have just been taking it easy, which is just as well with the stormy weather we have had!

I hope you are having a lovely weekend, and that you're not struck by colds or sore throats! In the next few days, I will be having my old flat mate visiting, going to a local gig, and having some friends over for dinner - avoiding going out too much at any cost! Today I fit in a long walk though, because spending too much time indoors gives me cabin fever! T'was good with some fresh air, but now I am snuggled up with a book. Enjoy your evening! Any plans?


Recipe by yours truly,

- Jules

Polenta Cakes with Tomato & Asparagus

Polenta is such a strange thing, you can make mash out of it, bake it, serve it cold, grill it - and I certainly need more experience cooking with it, which is why I decided to make this colourful dish!

Polenta Cakes with Tomato & Asparagus
(Serves 2)

1 cup milk (I used coconut)
1/2 cup polenta
1/3 cup parmesan, grated
1 courgette/zucchini, sliced or chopped
1 small or 2 baby aubergines/eggplants, sliced or chopped
2 tomatoes, choped
4 asparagus pieces
1 tsp oil
Salt

- Start by making the polenta, heat up the milk on low in a small casserole and add the polenta. Cook on low heat for 5-10 minutes, adding a little water if it gets too dry. Take it off of the heat and stir in the parmesan. Press down into an oiled baking tray so it's about 1cm thick. Place in the fridge until it is firm, 10-15 minutes.

- In the mean time, Heat a bil of oil in a pan and add the courgette, aubergine and a little bit of salt, cover with a lid and cook until tender, 5-10 minutes. Then, add the tomatoes.

- Place the grill on medium high, and cover the asparagus tips with oil and a sprinkle of salt, place in the oven and grill for about 5 minutes.

- Once the polenta is firm, cut out rounds with cookie cutters or a glass, and fry in a bit of oil for a few minutes on each side until golden.

- Time to serve up! Place the vegetable mix on a plate, followed by the asparagus and polenta, et voila!

I hope you enjoy it! What is your favourite thing to make with polenta?

Life has been pretty busy here.... I have tried to keep myself as busy as possible outside work and sort of kept away from the world of the internet. Not because I don't enjoy it - because I love catching up on the blogs I am following and with friends and family far away, but then there was that reggae party until the early hours, and the fact that I have started to play (or attempt...rather) to play the djembe drum at a drop in session - with a bunch of amazing people. I am pretty sure I played the rhythm "Belly Dance with Me" about two hours last Wednesday! Practice makes perfect right?

I was at a party the other night, where there was dinner upon arrival and a set breakfast in the morning - which I thought was an awesome touch! Yesterday it was my turn to host a little tapas night for my lovely ladies in Glasgow, and it was great! Sadly the camera had dies before I could take photos from the evening, but I am sure you can imagine - nine girls, too much food and wine aplenty! I hope you have had a lovely weekend and are ready to face another week. Did you get up to much? Today was pretty much sunshine, strawberries in the park, ice cream, coffee and leftover savouries from last night - I can't complain! *smiles*


Original source:
Low-Fat Meals in Minutes, p. 58

- Jules

Minty Potato Soup

Soup-a-soup-ah Tasty soup-a-soup-ah *Goes into Mighty Boosh trance*

Although October has been deceivingly warm this year, the sun is going down earlier and earlier each day, and we gotta get our comfort on. And how are we gonna do that? Whooly jumpers and slippers, jammie bottoms, and....a bowl of soup perhaps? It's a great start anyway, and I have a super simple recipe for you today that only requires a handful of ingredients, and about half an hour all-in on the clock.

Don't be scared of the amount of celery in this recipe. Because you know how it's sometimes pretty strong in flavour? Well - the stock and the mint manages to "shut it up" or at least quieten it a little, and the result if refreshing, warming and I found it in the "brain food" section in the recipe book it's from, so it's perfect if you're studying, or have got work ahead of you... But really I didn't have work or studies on this day, I just enjoyed this with some lovely toasted bread.

Minty Potato Soup
(Serves 3-4)

1 onion, finely chopped
1 garlic clove, finely chopped
2 tbsp (extra-virgin) olive oil
A whole bunch of celery, with leaves, chopped
1 large baking potato, cut into small dice
850ml vegetable stock
A handful of mint leaves (extra for garnish)
Pepper, to taste

- Start by heating up oil in a big casserole and soften the onion and garlic for about five minutes.

- Now, tip in the celery and potato and stir so it's all coated with oil. Cover and cook a little on low heat - allowing the vegetables to steam and soften a little, for about 5 minutes.

- Add the stock and a little dash of pepper and cover and simmer for an additional 15 minutes until the potato and celery are tender. Now, add the mint leaves and use a stick blender or food processor and whizz until smooth. It doesn't matter if there are a few pieces left though, it tastes delicious!

- Serve topped with either small minty leaves or finely chopped mint, with some toasted bread for mopping.

I am so glad I have found a recipe that calls for celery that I like! Usually the only times I used celery before, was when I was making Sloppy Joe's (One of my favourites!), but I am glad I have something else to use it in now as well.
Do you have a favourite recipe that features celery?

Today, I have been dog-sitting Charlie the Cavalier King Cocker Charles Spaniel aaaaall day for a couple of my friends. It was the first time I had the pleasure to meet the wee chap, and we became good friends in no time at all. An hour after his arrival, he was nicely snuggled up to me, and two walks and ten hours later, he was conked out, happy and fed. He's been on his best behaviour all day, and I have to say it was great getting to hang out with a four-legged friend again!

Subtly wagging his tail, he couldn't help it, too much happiness to contain ^ ^


Original source:
Good Mood Food, p. 33

- Jules

Fragrant Tomato Soup

OK, so when it comes to tomato soup, I can be a little funny. I like the ones that come in a can *hangs head in shame*, and sooooome tomato soups that they serve in cafês and restaurants, but usually not homemade tomato soup. Why? I think I had one of those strange incidents with it once when I had made it myself.
BUT! I reckon I might have been cured! And I will give you the secret.... follow, follow....

Fragrant Tomato Soup
(Serves 2, 3-4 as a starter)

1 tsp coconut or olive oil
1 big onion (I used two small red ones)
1 clove of garlic, roughly chopped
3 tomatoes, roughly chopped
1 can whole tomatoes (I used big plum tomatoes)
1 tbsp tomato pureê
200-250 ml vegetable stock (Marigold's all the way!)
1 tsp paprika (smoked paprika if you have it)
1/3-1/2 tsp chilli powder
1/2 tsp cinnamon
Handful basil, roughly torn (optional)
Salt and pepper to taste
Optionally serve this with boiled eggs (deeeelicious! And a great way to add a bit of protein, not vegan though!)

- Simply heat the oil in a medium casserole, and add the onion, garlic and tomatoes. Soften for about five minutes.

- Add the rest of the ingredients and heat through until it's boiling, about minutes. Now, whizz the soup smooth either with a stick blender or a food processor.

- Serve with a nice hardboiled egg in the middle, and some good crusty bread on the side, or enjoy it just as it is! It actually reminds me of the tomato soup they serve at my favourite coffee chain Caffe Nero *smiles*

Oh! And... I noticed this in the shop last week!

Ta-dah! Laughing Cow has now come out with a light BLUE CHEESE version! I was so happy when I saw it, as these little cheesy triangles are perfect to have as part of a snack, take with you to work or school for lunch, and you don't to open a whole tub of normal cream cheese. I have only tried it on it's own so far, but it will go great with any other toppings of choice too, mmm It tastes of a mild blue cheese, so nice and creamy! You'd think I'd work for them, but really, I am just stoked that I spotted it!


Original source:
Sunnere & Sterkere med Proteinrik Mat, p. 22

- Jules

Coconut & Ginger Carrot Soup

It has been a while since I last posted a recipe for soup, simply because...well... I haven't actually made that much soup recently!

Here is a lovely little recipe I found through a blog I follow. The girl who had made it said it tasted a little bit too coconutty, and so I added a little more ginger to the mix, and it worked really well. I love the spicyness to this soup, as the coconutmilk mellows it down a little. Deeeelicious!

Coconut & Ginger Carrot Soup
(Serves 3 as a main, and 4 as a starter, about 190-145 calories each)

750ml water
1 tbsp vegetable stock powder (or 1-2 cubes)
500g carrots (about 5 large ones), washed, peeled and chopped
2 medium-small onions (I used red), chopped
2 garlic cloves, finely chopped
A thumb-sized piece of fresh ginger, finely chopped/grated
1/2 tsp black pepper
A good pinch of hot chilli pepper or cayenne
400ml light coconut milk
Juice of 1/2 lemon, right before serving
Salt to taste
Good crusty bread to serve

- Start by boiling up the water, and then add your stock powder/cube and carrots. Add the other ingredients one by one (except from the lemon and coconut milk) as you go along chopping them.

- Cover and simmer for about 20 minutes until the carrots are tender. Use a stickblender or food processor, and whizz until the soup is the texture you like it. Pour in the coconut milk and heat up.

- Season to taste before squeezing in lemon juice right before serving - enjoy!

Original source:
http://basiskmat.com/?p=1052

- Jules

Watercress Soup

I needed milk, and I ended up going past one of my favourite organic shops. Inside I got distracted by all the things neatly stacked on the shelves, and it was only at the till I remembered - Milk! The girl behind the counter just laughed.

One of the things I got, was a bunch of watercress, thinking that I'd try and make a watercress soup! I have seen it on TV many a time, and I wondered what it tasted like. Surprisingly good! Looking forward to having the leftovers tomorrow, mmmmm.

Watercress Soup
(Serves 2-3, about 215-145 calories each)

2 tsp coconut oil or 1 tbsp olive oil
200g potatoes, washed and cut into dice
1 large or two medium onions, finely chopped (about 200g)
1 fat garlic clove, or two smaller, finely chopped
600ml good vegetable stock
Black pepper
125g watercress

- Start by heating the oil in a pan and add your potatoes, onion and garlic. Stir for a few minutes until evenly coated and glistening.

- Pour in stock, and season with a little black pepper. Cover and simmer until the potatoes are tender, about 15-20 minutes.

- Now, add your watercress, stir, cover and heat through for a few minutes. Then, either with a stick blender or food processor, whizz the soup until smooth. Season to taste and serve with good crusty bread and perhaps a bit of crème fraîche, fat free fromage frais, or natural yogurt swirled through.

I hope you enjoy it as much as I did!

I made a bigger batch of this after first making it, as I volunteered to be the host of a wine, cheese and cracker night last night, due to my friend who was going to have it being ill, poor thing! The evening started with fancy niblets, soup, wine, and ended up with.... More goodies! I had also made some marzipan marbles, and here you can see some of the many things that we enjoyed:

Next time, I think we should limit what people bring to a few items each, as we went quite over the top this time! We were eight people and were eating like Kings! At end of the evening, we made mulled wine, tea and coffee. Great evening!

I hope you had a good weekend too, and that the Monday has treated you well! Soon I will snuggle up with a cup of watercress soup that I have left, I made a pot of soup three size this recipe, and I have a small pot left, mmmmm!



Original source:
http://www.jamieoliver.com/magazine/recipes-view.php?title=watercress-soup

- Jules

Sweet Potato & Roasted Pepper Rosemary Soup

Originally, I saw a "pumpkin and sage" soup and thought - hey! I can make that! Except...I had no pumpkin, squash or sage. Hmmmm! I did have a sweet potato, roasted red peppers and rosemary though, and so I wandered into the kitchen ready to cook up something!

This is a soup that confused me, I don't know why, but it just...did. It does taste nice though, and it will go really well with a slice or two of some nice wholemeal bread! For a less confusing soup, just don't use the rosemary, I think that's what might have thrown me, hehe.

Sweet Potato & Roasted Pepper Rosemary Soup
(...try and say that ten times fast!)
(Serves 2-3, about 350-235 calories each)

1/2 tbsp olive oil
1 fat garlic clove (or two smaller ones), finely chopped
1 small red onion, chopped
1 large sweet potato (about 525g), peeled and finely sliced/chopped
1 roasted red pepper (about 100g. From jar works!), sliced
1 litre vegetable stock
1 tsp dried rosemary (optional)
1 tbsp smoked paprika
1 tsp oregano
Salt and pepper to taste

Crusty bread to serve

- Start by heating the oil in a pan. Soften the garlic and onion for about 5 minutes, then add your seasoning, and sweet potatoes.

- Stir until evenly coated, before pouring over the stock, sover and simmer until the sweet potato is soft, about 15-20 minutes.

- Add the roasted pepper, then use a stick blender or food processor to whizz the mixture into a lovely, smooth soup. Add more water if you prefer it thinner, I thought this one came out perfectly for my taste! Season to taste, and it's ready to serve!

Now, where's that bread? Ah there it is! Enjoy!

Also, it is the 4th of December, and it was a cheeky monkey who served me a little piece of milk chocolate this morning!

Yesterday, I picked up my first parcel from iHerb! I have ordered from them before, but somehow it got lost in the mail *sighs*, but this time it arrived within less than a week! Pretty impressive if you ask me. Should you be looking into placing your first order with iHerb, you can get a little discount by using the code FTM806

There will probably come a little post with reviews on the products as soon as I have had the chance to try them all!

Have you ordered anything from iHerb before? What are your favourite products? I need tips!


Recipe by yours truly

- Jules

Cheesy Chickpea & Barley Risotto

Happy Sunday!

I was supposed to make a pea and chive risotto the other day, then I discovered that I didn't have peas, only chickpeas, and some other things that needed leftover. And the result? Beautiful!
Forget about mac'n'cheese, this is a much better alternative! Healthier and still as deliciously cheesy, mmmm. I burnt my tongue in excitement when I tried it, couldn't wait for it to cool properly *hangs head in shame*, I blame this little number:

Cheesy Chickpea & Barley Risotto
(Serves 2, about 420 calories each)

1 tsp olive oil
50-100g leek, chopped
100g barley
8 cups of stock (two cubes, I used chicken)
120g drained and rinsed chickpeas
1 tbsp chopped chives (dried works too) plus a little extra for garnish
50g light cheese
Salt and black pepper to taste

- Start by heating 1 tsp of olive oil up in a medium sized pan. Add your leeks and soften for about 5 minutes. Boil up water.

- Now, crumble in one stock cube, or add 1 1/2tbsp of stock powder in with it, as well as the barley. Stir until the barley is coated, before adding a cup's worth of water to the mix. Keep on a low heat and stir frequently, with a few minutes in between.

- Once the mixture has soaked up the first bit of water, add another part of water and continue. On your 5th cup, add another stock cube, on your sixth, add your chickpeas, and after the eight round, when you have ended up with a nice "wavy" mixture and the barley has softened, stir through the cheese and season to taste. I didn't need any salt thanks to the stock and cheese.

- Serve up with a little chive on top, and enjoy! I hope you like it as much as I did!


Recipe by yours truly

- Jules

Vegetable Risotto Soup with Barley & Oats

A soup with a twist! To make it extra filling, add some barley and oats. I think mushrooms would go really well in this too, but I'll leave that up to you!

I made it so it god a very rich, creamy texture, and got three medium sized portions out of it. Next time, I'll add a little water so it becomes more soupy! It was deeelicious!

Vegetable Risotto Soup with Barley & Oats
(Serves 3, about 230 calories each)

1 tsp olive oil
1 onion, finely chopped,
1 small leek, chopped
1 carrot, peeled and finely chopped
1 tomato, smashed og chopped
100g barley
40g porridge oats
Fresh basil, a few leaves (optional)
1 tsp dried basil
1 1/2 l vegetable stock
1 tsp onion powder (optiona)
Salt & black pepper to taste

- Heat oil in a pan and soften the leek and onion for about 5 minutes, before adding the carrot and tomato. Stir for another few minutes before stirring in the barley and oats.

- Now, add the rest of the ingredients. Mix it well to combine, cover and cook for about 20 minutes until the barley has softened. Once done, you can add more water if the barley has soaked up most of it, so you get the right soupy consistency - the way you like it!

Original source:
Friske Vegetariske Oppskrifter Basert på Salgssuksessen "Frisk av Mat", p. 218

- Jules

Mushroom & Barley Soup

...As a christmas present from work last year, we got a recipe book that I hadn't touched since, well...we got it! (The book we had gotten the year prior to last, was not all that inspirational - I think that was the reason) The other week I had a quick browse through it, and it appears to have some really good recipes in it, charming and rustique!

Now, pictures never do GREAT soup any justice, unless it's pureed and has a little fancy piece of green leaves on top accompanied with nice artisan bread. The same goes for this! I have never liked cream of soup before, but this isn't that, so it's all good! This is more brothy, almost stew like. It tastes a lot better than I expected it to, and I even had my hopes up a little! I think I will pack the last portion with me for lunch today, mmmmmm!

Mushroom & Barley Soup
(Serves 3, about 320 calories each, or 4 people as a starter)


Sorry about the darkness of this picture!

1 small bag dried mushrooms (I used 30g mixed mushrooms)
2 tbsp olive oil
1 onion, diced
2 stalks of celery, sliced
1 carrot, peeled and diced
2 cloves of garlic, peeled and finely chopped
500 g mushrooms (I used 50/50 chestnut mushrooms and white mushrooms)
100 g barley (or spelt)
2 tbsp tomato paste
(Optionally a splash of dry sherry)
4 cups mushroom or vegetable stock
Salt and pepper to taste

- Firstly, soak the dried mushrooms in a bowl of hot water for about 20 minutes (don't throw the water away, keep the bowl with mushrooms and water until it needs used!).

- Heat the oil in a large pot on medium hear and saute the onion, celery and carrots for about 5 minutes. Now chop the garlic and have it in. Followed by the mushrooms. Saute whilst continue to stir occasionally for about 10minutes until the onions start to release juices. Cover with a lid when you're not stirring.

- Stir in the spelt and mix it so that it will absorb the goodness of the vegetable mix. Toss it around for a few minutes, before adding the tomato paste. Combine it all well for a few minutes until you can smell the sweet aroma, then add the sherry if using.

- Pour over the stock until it just covers the vegetables, add a little salt and pepper, stir well, and leave to simmer for about 45 minutes, stirring once about every 15 minutes until the barley (or spelt) is tender.

Serve this pot of goodness with some good, crusty bread.

Original source:
Home Made Winter by Yvette van Boven, p. 114

- Jules

Egyptian Lentil Soup

Simple, quick and delicious! No green fancy stuff on the top, just a humble, hearty bowl of soup for a quiet evening. It hit the spot perfect tonight for winding down from the weekend, mmm *smiles*

Egyptian Lentil Soup
(Serves 4, 305 calories each)



2 tsp ground cumin
1 tsp ground tumeric
1 tsp salt
1 tsp ground black pepper
2 tbsp sunflower oil
4 garlic cloves, finely sliced
300 g onions, chopped
1 l vegetable stock
200 g dry red lentils
175 g potatoes, peeled and diced

- Start by dry-frying cumin, tumeric, salt and ground black pepper for a minute. This helps releasing all the flavours in the spices.

- Add the sunflower oil, garlic and onions, soften for a few minutes on medium heat. In the meantime, you can prepare the potatoes.

- Once the onions have softened a little, add potatoes, lentils and boiling vegetable stock. Cover and simmer for about half an hour until the potatoes are tender.

- Mix with a stick blender until smooth and add a little more water for a thinner soup. Season to taste, start with adding more pepper, you don't want too much salt in it if you can get just as good a flavour with the pepper. I also added two good splashes of light soy sauce instead of extra salt.

Serve with flatbread, any other types of bread, or simply on its own and enjoy!

Original Source:
http://www.bbcgoodfood.com/recipes/520631/egyptian-red-lentil-soup

- Jules

Sir Lancelot's Pumpkin Soup

Why hello! Nice of you to peek in - do I have news for you! Yesterday, I went into the shop to buy some milk, I saw the pile of pumpkin's in the shop, and had one of those Lightbulb! moments, and yes....I came back out with a pumpkin in hand. Orange is my favourite colour, and pumpkins look amazing!

Not long after, I found myself carving away, putting the seeds away for drying them in the oven, I ended up with a small jarful, probably worth £3 in the shop itself.

Then, when Sir Lancelot was complete, I tried to search for recipes that I could use his flesh for. That might sound a little grotesque, but it is Halloween after all!

I decided to make two things, for surely one of them would end up tasting nice at the very least? I settled for a pumpkin and ginger tea bread recipe that I ended up tweaking a little too much, and it sort of fell apart. It tastes nice, don't get me wrong, but it's just a "tasty failure" projects. Life experience points to me anyway!

Then, I decided to try and make my own soup. I had so many bits and pieces of leftover vegetables, that I decided what the hey! And here it is, Sir Lancelot's Pumpkin Soup. I was going to call it Guinevere after his lover, but that would be cheesy! I don't know why I settled for Sir Lancelot, I've just always liked the name Lancelot...a lot! My puns are horrible...apologies!

Sir. Lancelot's Pumpkin Soup
(Serves 3-4, 213-160 calories each)

1 tbsp sunflower oil
1 leek, chopped
1 red chilli, deseeded and finely chopped
1/3 bulb garlic, or 2-3 cloves
1 yellow bell pepper, chopped
250-300 g pumpkin
A squeeze of lemon
Enough vegetable stock to almost cover the vegetables
1 tbsp smoked paprika
1 tbsp salt
1 tbsp dried chives
1 tsp pepper
1 tsp celery salt
1/2 tsp thyme
Pumpkin seeds to top with
Bread to serve

- Heat oil in a large saucepan, soften the leeks and garlic before adding the rest of the chopped vegetables as you chop them, adding the pumpkin last. Stir well and make sure everything is coated.

- Now, pour over the stock and mix in the spices. Cover the saucepan with a lid and leave it to simmer for about half an hour until the pumpkin is tender.

- With a stick blender, whizz the soup until it's got a smooth texture, season to taste should there be anything missing.

- Serve topped with toasted pumpkin seeds and a side of warm crusty bread on a cold evening, look at your newly carved pumpkin - Cool, isn't it? *smiles* Made me forget how cold it was outside, at least for a little while!

Original source:
Me!