First post and all that, lol!
Reading and Recipes - the 'specialist' blog.
Mainly to list the reading I do (and whether I'm enjoying it or not) and the recipes I end up cooking, inventing, eating - sometimes with the help of a DD or two. Mainly a second string to my blogging career to keep a track on all those lovely things that we create in the kitchen, and to remind myself of all the books I own so that I don't end up with duplicates of things that cost a tenner apiece (ouch!).
Recipes on here will be vegan, although there will be substitutions and suggestions made for those of you that wish to add in other stuff :-) Beginning with the basics and all that.
First recipe - one that gets made a lot in this house when a quick meal is called for.
Veg. basket soup.
For 5 servings (2 adults, 2 children and a baby)
1tsp olive oil (optional)
Two onions
Two potatoes (normal size, if diddy then you'll need more)
Three Carrots
(We don't usually peel our veg, just give it a rinse to remove any mud/bugs. But we also buy organic where we can, and would suggest that you peel any non-organic veg. to make sure you intake as few chemicals as you can.)
1tsp of organic veg stock powder, (optional - we like the vecon stock, but marmite works well too)
Peel and slice onions into half rings, saute in the oil. Whilst this is happening chop the carrots in to rounds and then add them. Stir well. Then leave whilst chopping the potatoes into cubes roughly 2cm. Add them to the pan and continue to saute, stirring frequently, for around 2 mins.
Sprinkle over stock powder (or add other stock concentrate to the pan) and stir through. Add enough water to cover up to 3/4 the depth of vegetables and stir to incoporate the stock powder/concentrate.
Leave to cook - simmering, but stir every so often to ensure it doesn't catch on the bottom of the pan.
Serve when the potato is cooked through.
This is nice with a couple of slices of good bread, or you could stir through a little tomato puree or fresh, diced, tomatoes if you have them. In early spring this is particulary nice with the addition of parsley or alongside a mixed herb/lettuce salad.
We usually follow this with an apple or pear at this time of year, and we aim to gain at least 3 servings of veg/fruit from each meal in the day.
And there endeth the first entry :-)
Mainly to list the reading I do (and whether I'm enjoying it or not) and the recipes I end up cooking, inventing, eating - sometimes with the help of a DD or two. Mainly a second string to my blogging career to keep a track on all those lovely things that we create in the kitchen, and to remind myself of all the books I own so that I don't end up with duplicates of things that cost a tenner apiece (ouch!).
Recipes on here will be vegan, although there will be substitutions and suggestions made for those of you that wish to add in other stuff :-) Beginning with the basics and all that.
First recipe - one that gets made a lot in this house when a quick meal is called for.
Veg. basket soup.
For 5 servings (2 adults, 2 children and a baby)
1tsp olive oil (optional)
Two onions
Two potatoes (normal size, if diddy then you'll need more)
Three Carrots
(We don't usually peel our veg, just give it a rinse to remove any mud/bugs. But we also buy organic where we can, and would suggest that you peel any non-organic veg. to make sure you intake as few chemicals as you can.)
1tsp of organic veg stock powder, (optional - we like the vecon stock, but marmite works well too)
Peel and slice onions into half rings, saute in the oil. Whilst this is happening chop the carrots in to rounds and then add them. Stir well. Then leave whilst chopping the potatoes into cubes roughly 2cm. Add them to the pan and continue to saute, stirring frequently, for around 2 mins.
Sprinkle over stock powder (or add other stock concentrate to the pan) and stir through. Add enough water to cover up to 3/4 the depth of vegetables and stir to incoporate the stock powder/concentrate.
Leave to cook - simmering, but stir every so often to ensure it doesn't catch on the bottom of the pan.
Serve when the potato is cooked through.
This is nice with a couple of slices of good bread, or you could stir through a little tomato puree or fresh, diced, tomatoes if you have them. In early spring this is particulary nice with the addition of parsley or alongside a mixed herb/lettuce salad.
We usually follow this with an apple or pear at this time of year, and we aim to gain at least 3 servings of veg/fruit from each meal in the day.
And there endeth the first entry :-)
posted by Helen at
4:40 PM
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