Sorry to be so corny but I couldn’t resist. It’s definitely soup weather here at the moment so I thought I’d share a family favourite.
Take the following ingredients and dice.
3 large potatoes
1 small carrot
1 stalk celery
1 small onion
Add to a large pot with 4 cups of vegetable stock. Bring to boil, then cook covered until veggies are tender.
Add 2 1/2 cups milk (any type you prefer).
Meanwhile whisk together 4 tablespoons (5 for those in the USA) butter with 5 tablespoons (6 for USA) plain flour. Add to pot and stir over medium heat until soup mixture thickens.
You can leave like this or puree with stick blender or food processor.
Now, if you prefer a more cheesy taste you can add 1 cup of grated cheese turning this into cheesy potato chowder.
Now enjoy. This is a very decadent soup, with or without the cheese, and has been loved by everyone we’ve ever served it to.
Quite a few of you (either here or facebook or twitter) were interested in the kale chips I made last week so I thought I’d snap a few photos when I made some more yesterday. It really is so easy. The hardest part, for those in Australia, might be buying the kale. I get mine in my organic delivery from Doorstep Organics.
This week I got black kale (above is the green Scottish kale).
First step is to wash and thoroughly dry. I use a lettuce spinner, then spread out on a tea towel and allow to finish drying.
You need to remove the leaves and discard the stem (I do this while washing) and break into chip size pieces. When the kale is dry spread onto baking trays (being careful not to overlap the leaves too much) and spray with olive oil (or use hands to gently massage over leaves). Then a little sprinkle of sea salt.
Then bake on 150 C or 350 F for 8 – 10mins. They are lovely and crispy when they are done and just crumble in your mouth.
Christy and I prefer them just cooked but Amy likes them best the next day when they are little more chewy. Either way they are delicious, and oh-so good for you.
Let me know if you give them a try and what you think of them.
With the weather starting to cool down it’s time to get back to making soup. The first time I remember having lentil soup is in Scotland in 1998, so it brings back wonderful memories. I’ve had this recipe for a LONG time and have no idea where I got it from. It is so yummy, so easy, and so packed full of goodness. Enjoy.
2 tbl olive oil
3 cloves garlic, crushed
2 large brown onions, diced
1.5 litres vegetable stock
300gm brown lentils (though I used red today and it turned out fine)
3 large tomatoes, diced
2 large carrots, finely diced
4 celery sticks, finely diced
Heat oil in large saucepan, cook garlic and onions, stirring over medium heat for 3mins or until lightly browned.
Add stock, lentils and veggies, cover and simmer for 30mins or until lentils are tender.
***** See told you it was easy. Let me know if you make it and if you enjoyed it.
Another very yummy and simple dinner. Christy made this recipe a few weeks ago and it instantly became a family favourite, and it’s a great way to use up extra rice.
2 Tbl olive oil
1 tsp sesame oil
4 eggs, well beaten
4 Spring onions or shallots, chopped
1 red capsicum or 1 carrot, diced
4 cups cooked brown rice
1/2 cup frozen peas
1/2 cup frozen corn
1 tsp minced garlic
1 tsp minced ginger
Soy Sauce – to taste, min 2 Tbl
1. Heat large frying pan, add 2 tsp of olive oil. Pour in the eggs and cook like an omelette. Remove, set aside, and dice when cooled slightly.
2. Add remaining olive oil to pan (I just use the same one). Add ginger, garlic, spring onion and capsicum.
3. Cook for a few mintues.
4. Add the sesame oil and rice and cook until rice is heated through.
5. Add omelette, peas and corn. Cook for a few mins until heated through.
6. Stir in soy sauce.
7. Serve and enjoy.
**** Recipe adapted from Ready, Steady, Spaghetii by Lucy Broadhurst – a really great book full of recipes suitable for kids.