This dish is simply perfect for the gorgeous summer we are having at the moment. It’s light, fresh and zingy, not to mention perfect for those desperate to sculpt those bikini bodies. It’s great also for making ahead and having … Continue reading
My my my, it’s been months. I won’t attempt to sum up the roller coaster of the past few months, but in a teeny tiny nutshell…I’m now a full time employee of a magazine publishing house, working in marketing…very busy. blah. boring. OK.
Hi! just thought I would post up this recipe for my roasted carrot and beetroot soup. I have made this a few times for a few different friends who have all begged me for the recipe, so, guys…here you go! Enjoy!
200g cooked beetroot (not in vinegar – it will be far too sweet if it is)
2 finely chopped white onions
Half a bulb of garlic
a bunch of fresh thyme
2 pints vegetable stock
Preheat your oven to 180, peel and roughly chop your carrots and place them on a baking tray. Quarter your beetroot and add to the carrots, throw in your unpeeled garlic bulbs whole. Give the lot a generous lug of olive oil and bake in the oven.
In a pan on a low heat, add your chopped onions and cook slowly until transparent, add the thyme, stalks removed and take off the heat.
Leave it all for about 40 minutes.
Make up your stock and add to the pan, bring to simmer then once roasted, add your carrots and beetroot, squeeze the roasted garlic from their skins.
Using a hand held blender (or a magimix if you are lucky enough to own one), thoroughly blend it all for about 5 minutes – it’s best to be really thorough as this soup is best enjoyed very very smoothly.
I actually think that aubergine has got to be my favourite vegetable, one which is often forgotten and not celebrated. This fantastic dish is all too often seen as a side dish to something else, but I think it is … Continue reading
Here is a great little recipe which makes 6 tarts, which can be frozen and eaten later so perfect for a quick heat up when you are short on time (like me being stuck in dissertation hell right now…although blogging … Continue reading
Greetings and a Happy New Year! I haven’t posted for 2 MONTHS! Bad blogger. A combination of the Christmas frenzy, dissertation, exams and job application stress have put all other aspects of my life on halt. But I’m back! Don’t … Continue reading
I made a huge saucepan of this today, it should make about 5 meals which is perfect for my upcoming week of deadline horridness! It’s so gooey and creamy, just what I need as a pick-me-up after a day at the … Continue reading
This is a great make-ahead recipe, which is perfect for ‘deadline season’ at the moment. It’s great warm with a salad or alternatively, you can wrap a slice up and eat cold for a lunch on-the-go. I tend to make … Continue reading
‘Tis the season for….Butternut squash! It is THE veg to be eating in September if you want seasonal, fresher than fresh beautiful veg (note I only use half in this recipe – the second half has been used for a … Continue reading
This is more of a Meze with a little BBQ on the side (to keep Dad happy) on such a gorgeous evening like tonight, I thought I’d transport us back to Greece with our own Big Fat Greek Feast. I … Continue reading
I go on holiday tomorrow, so all we had left in the fridge was some veg and a lump of cheese, so I used this and some essentials we always have in the cupboard. I timed myself this evening making … Continue reading