This recipe is inspired by a recent segment I did on the Expresso show where we prepared a dish with barley, and it reminded me that it’s been a while since I enjoyed this chewy and nutty grain. As winter draws closer for us in the southern hemisphere this is a wonderfully warming and satisfying salad to make and enjoy.
Homemade veggie soups are so comforting and warming, and really very easy to prepare. Roasted carrots and butternut, along with the hint of ginger, give this soup it’s delicious flavour. This is a thick and creamy soup which makes it feel quite indulgent. It will definitely satisfy and warm you on a cold winters day!
I like to think that over the years I have gotten into some really good eating habits. Like breakfast – I always try to start the day off right with something wholesome and filling. Likewise in the evening I look forward to making a healthy home cooked meal to enjoy after the long day. But when it comes to lunch, well, that is when the wheels fall off. In between the afternoon school run, extra murals and the never ending daily to do list my lunch often takes a back seat. Last year I got into a bad habit of snacking on the go during the day, but of course the snacks never filled me up and I was always tempted to reach for something sugary in the late afternoon when I was feeling low on energy. Not ideal. This is where salad bowls, like the recipe I am sharing today, have been a lifesaver!
Mother’s Day is just around the corner (hint hint) and this week I am teaming up with Montagu Dried Fruit and Nuts to bring you two brand new recipes to spoil your mum with this Sunday. Today we are starting off with something savoury in the form of these rustic butternut, brie and cranberry tartlets with rosemary shortcrust pastry… ooh la la!
Continue reading “Butternut, brie and cranberry tartlets with rosemary shortcrust”
A few posts back I mentioned a fantastic new recipe book I had bought for myself. “Deliciously Ella” by Ella Woodward is a must have for your collection if you are following a vegan diet or simply looking for more plant-based inspiration when it comes to your meals. The book is filled with tons of tasty ideas and her recipes are simple and easy to follow Although I have only had a chance to try a handful of her recipes this simple vegan Thai curry with chickpeas is definitely my favourite so far!
Continue reading “Coconut Thai curry with chickpeas (vegan)”
I don’t think I could have chosen a better day to share this recipe. The rain is (finally) coming down in buckets outside as Cape Town gets pummelled by a monster storm and right now I can think of no better lunch than a steaming bowl of delicious soup. Preferably followed by a nap. Local schools have been closed for the day due to the storm so there is not much chance of the latter but I will settle for soup!
I enjoy all kinds of soups, but I tend to favour the classics – for me nothing beats good old tomato soup or a creamy butternut soup. I have kept this recipe fairly simple with a touch of warming spice to complement the veggies. This is an easy soup to throw together and the best part is that you can make a big batch and freeze it, ready for those cold winter days.
For more soup inspiration please check out these recipes for french onion soup, mushroom soup with chevin and thyme toasts, and carrot and coriander soup. What is your favourite soup when the weather turns chilly?
Serving suggestion – top the soup with toasted flaked almonds, flat leaf parsley, a swirl of cream and some freshly ground black pepper. Add a few slices of toasted ciabatta and you are good to go!
Make ahead tip – make a batch of soup and freeze in single portions for soup anytime you feel like it.
1.) Heat the olive oil and butter in a large pot over a low heat. Add the onion, leeks, celery, butternut and potatoes. Cover the pot and leave the vegetables to sweat for 10 minutes. Shake the pan regularly to prevent them from sticking to the bottom.
2.) Increase the heat to medium. Add the salt, turmeric, ginger and cinnamon and stir for a minute or two. Add the stock and stir well. Leave to simmer until the vegetables are tender, about 20-25 minutes.
3.) Set the pot aside to cool for a few minutes. Use a food processor or stick blender to puree the soup until smooth.
4.) Return the soup to the pot and stir in the cream and sherry. Heat through over a low heat. Check the seasoning and serve.
“Paddington thought for a moment. ‘I think I’ll start in the kitchen,’ he said. ‘I may make some pastry. Bears like pastry.’ “
Excerpt from Paddington and the Busy Day – Michael Bond
I cannot make anything pastry related without thinking of good old Paddington Bear. At the age of one my daughter decided he was the best thing ever – so much so that he was the theme for her second birthday party. (You may remember these marmalade sandwich cookies from a while back.) Her younger brother, now almost two, has followed suit, and we would not dream of tucking him in at night without at least one Paddington adventure to send him off to sleep.
Cupcakes and Couscous 