We are so ready for soup season, this delicious chunky chicken and corn soup is one of our favourites. It’s hearty, filling, comforting and loaded with veggies and lots of corn. Topped with some crumbled crispy bacon and served with crusty French bread, what’s not to love. It’s the perfect soup for this time of year using summer corn but also comforting enough for Fall.
Prep time : 10 minutes
Cooking time: 30 minutes
Serves : 6
¼ cup olive oil
1 medium onion, peeled and chopped fine
1 red bell pepper, cleaned and cut into dice (reserve some for serving)
1 large carrot, cut into dice
1 celery stick, chopped
1 leek, rinsed clean and sliced
2 garlic cloves, peeled and grated
¼ cup flour
6 cups chicken stock
2 stock cubes
2 cups cooked and shredded chicken
1 ½ cup corn kernels, drained (reserve some for serving)
1 cup double cream
8 rashers bacon, cooked crisp and drained on kitchen paper
Handful of chopped parsley to serve
Heat the olive oil in a large pot. Add onion, pepper, carrot, celery and leek. Cook on medium heat until translucent. Add the garlic and cook for another minute.
Add the flour and stir to combine completely before adding the stock a little at a time, stirring to combine as you add. Pour in all the stock.
Add 2 stock cubes, crumbled up and stir until dissolved.
Add the chicken and corn and continue to cook until veggies are tender, about 15 minutes. Finally add the cream and leave to simmer until the soup is piping hot.
To serve , ladle soup into pretty bowl and sprinkle with reserved parsley, red bell pepper, and corn. Crumble some bacon over the top and serve with lots of crusty bread.
This recipe for a super quick and easy Quiche is one of those recipes you’ll make time and time again. I love a good fool-proof recipe that you can have on the table in 30 minutes or less. Add a salad and voila, dinner is served. I have made this Quiche with pre rolled ready made Puff pastry, which I consider a freezer/pantry essential. So this really comes together in no-time. You can vary the ingredients according to what you have (leftover) in your fridge too, should you not have ham or Broccoli. Think seafood, meat, poultry, veggies, cold cuts, you name it. In fact it’s a great way to use up your leftovers. But for now, this is one of our favourite combos. Try it, you’ll see why.
1 Sheet ready made puff pastry 2 cups broccoli florets 4 oz/ 100 gr. cooked ham 4 oz./100 gr. grated cheese 2 medium onions Some olive oil or butter 2 tsp. honey Salt and pepper A handful of fresh Basil 1 cup light cream 4 eggs
Begin by defrosting your puff pastry if it is frozen. Pre heat oven to 180C/350F. Next, peel the onions, slice in half and cut into half rings. Heat a frying pan to medium heat, add the butter or oil. Add the onions and cook for 5 minutes, add the honey and cook for a few more minutes or until golden brown. Remove from heat and set aside. Meanwhile cut broccoli into florets and steam in microwave for 3 minutes or in a pan of boiling water, make sure to drain very well after so that there is no extra water. Cut ham into cubes,or slice thinly. Line a baking tin, about 8×8 inch/ 20×20 cm or 9×9 inch/22x22cm. with parchment paper. Place the puff pastry in the tin making sure you go up the sides as well. Divide onions, ham, broccoli and basil (reserve some for decorating) over the crust. In a bowl beat the eggs with the cream, season generously and pour over the filling. Sprinkle the cheese over the top. Bake in the middle of the oven for 30 -35 minutes or until set when you tap the side of the tin. It should wiggle just a tiny bit in the middle. Serve immediately. Enjoy!
We had these garlicky herbs and cheese fries for the first in New York last year and loved them so much that I knew I had to make them at home. It’s no rocket science really, just oven fries, with good seasoning and good melting cheese on top, butso good!
For the best crispy home made fries you need to parboil the potato chips first, I know it seems like a lot of trouble but it is totally worth it.
Serves: 4 as a side
2 lbs. potatoes, peeled and cut 2 tbsp. Olive oil 1/2 tsp salt Fresh ground pepper 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. oregano, dried 1/2 tsp. rosemary, dried 1/4 cup Parmesan grated 1/4 cup strong cheese like cheddar or mature gouda 1/3 cup mozzarella grated.
Peel and cut your potatoes into fries, and rinse. Bring a large pot of water to the boil, add a good amount of salt. Once its boiling, add the potato chips, bring to a boil and cook for two minutes. Drain well, and place potato chips on a tea towel to dry completely. Meanwhile pre heat oven to 210 C, Get a large baking tray out and place the potato chips on it, drizzle with the olive oil and toss to cover each fry. Season with salt. Place in the oven and bake for 30 minutes, turn the fries over so the brown evenly and bake for another 20 minutes. Meanwhile mix the grated cheeses with the herbs. Quickly remove the tray from the oven, push the fries a bit to the middle of the tray with a wooden spoon and sprinkle with the herbs and cheese mix. Bake for 20 more minutes until melted and golden. Eat straight away, these are great with some Aïoli. Enjoy!
With Summer on its way, it’s great to have lots of salad recipes on hand. This Broccoli salad is so colorful and fun to make, and obviously fantastic to eat. The great thing about this particular salad is that you can even make it a day in advance, it holds up really well, making it perfect for Bbq’s and Picnics.
It’s very simple to make, start by soaking the cranberries in warm water. Then you caramelize the pecan nuts with the butter and sugar. As these cool, you steam the broccoli florets for just 3 minutes in the microwave. You rinse them under cold water and drain. The rest of the ingredients are then added and tossed with the delicious simple dressing.
⏰ Prep time : 15 minutes 🍝 Cooking time : 15 minutes 🍴 Serves : 4 as a side dish or 2 as a main course
• 1 large head of Broccoli, cut into florets • 1/2 cup of pecans • 1 tablespoon sugar • 1 tablespoon butter • pinch of salt • 1/3 cup dried cranberries • 1/3 cup pomegranate arils, reserve some to scatter on top before serving • 4 oz. chopped cooked ham • 4 oz. grated aged cheddar, coarsely grated or finely chopped • 2 tbsp. chopped chives • 2 tbsp. chopped parsley, (1 tbsp. goes in and the other on top) • 1/2 cup sour cream • 1/2 cup mayonnaise • a good squeeze of lime juice • 2-3 tbsp. milk • 1 teaspoon sugar • salt and pepper
1. Start by soaking the cranberries in warm water. 2. Then heat a small pan on medium heat and melt the butter. Add the Pecans, salt and the tablespoon of sugar. 3. Keep stirring until sugar is caramelizing and the nuts are golden. 4. Transfer to a plate lined with a piece of parchment paper and make sure to separate the nuts or they will form clusters. 5. Steam the broccoli florets for three minutes, rinse under cold water and drain very well. 6. For the dressing mix the sour cream, mayonnaise, milk, lime juice, sugar and season with salt and pepper. 7. Drain the cranberries and pat dry with kitchen paper. 8. Toss all the remaining ingredients over the broccoli and mix carefully. 9. Add the dressing and toss again. 10. Place all on top of some salad leafs on a big platter to serve. 11. Sprinkle with the pomegranate arils and some parsley.
Cutting down on carbs doesn’t mean cutting down on flavour or delicious food. Yes, you can have it all. This Broccoli based pizza is proof!
It’s actually pure heaven, full of cheesy goodness and you’re eating a lot of veggies at the same time.
This Broccoli Pizza base is very easy to make and will satisfy all your Pizza cravings.
Makes 1 large base or two small ones
• 1 small head of broccoli cut into florets (about 2-3 cups riced)
• 2 eggs
• ¼ cup parmesan cheese
• ¼ cup mozzarella cheese
• Salt and pepper
• ½ teaspoon Italian seasoning
• ¼ cup pizza sauce
• 4 ounces mozzarella — sliced or shredded
• Pizza toppings of choice, onion, tuna, ham, salami etc…
Preheat the oven to 200 C / 400 F degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat, do not skip this step or your crust will stick to the pan.
Place half of the broccoli florets in a food processor fitted with a steel blade. Pulse in 5-second bursts until the broccoli is in fine crumbs, place in a large microwave safe bowl. Repeat with the remaining broccoli florets.
Cover the bowl (I cover with a plate) and microwave on high for 2 minutes or until it is steamed. Remove plate and let cool for two minutes then pour broccoli onto a clean kitchen towel and squeeze out as much liquid as you can until you are left with dry rice.
In a large bowl, combine the broccoli rice, eggs, cheeses, and seasoning with a spoon until fully combined. Pour mixture onto the pre-lined baking sheet and shape into a pizza crust, about 1/2 inch thick.
Bake for 10-12 minutes or until crust is lightly browned. Remove from the oven and add the pizza sauce and cheese. At this point feel free to add desired toppings (veggies or meat). Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Let sit for a few minutes before cutting. Sprinkle with some fresh Basil.
My Grandmother was a lively, determined and courageous woman with great style. She kept a beautiful house, and was also a great cook. Not necessarily exquisite cuisine, but more of an everyday cook. Also super fast and very inventive.
She didn’t own a crock pot in those days, but I do remember her slow cooking on a Paraffin Stove.
Slow cooked Red Cabbage with apples and spices, just the smell reminds me of her and my mother who has cooked the same recipe for over half a century. To me this is home cooking.
I don’t make it very often but when the temperature drops it’s just what you need, home made cozy comfort food.
Serves : 6-8
2 tbsp. butter
1 medium red cabbage, shredded on a mandoline or cut thinly with knife
1 medium onion, peeled and chopped fine
2 medium apples, peeled and diced small
1/4 tsp. ground dry ginger
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground all spice
2 bay leaves
1/4 Cup sugar
1/4 Cup apple cider vinegar
1 1/4 Cups water
1/4 Cup red wine (I use alcohol free wine so that works fine too) or more water
This couldn’t be easier.
Place all the ingredients in the slow cooker, toss very well.
Set the cooker to high and put on the lid. Leave to cook for 5 to 6 hours, depending how hot your slow cooker is. The water amount is just right for my slow cooker, but half way through cooking check to see how you are doing on the liquid, it shouldn’t get dry. Add a little water if necessary.
This is one of the few vegetable dishes that you want well cooked.