I started the year with a new country to cook from, for Taste the World. Last year I cooked only a few meals and the deadline is approaching, so I’ll cook more and more international recipes. Soupe a l’Oignon a la Normande or French onion soup is one of the recipes I’ve made for France.
What can be more autumnal than a pumpkin soup. I love it because is filling and warming. And so, after walking the dog on a cold day, a hot soup and a hot sandwich is best thing I can think of. You can batch cook and keep it in the freezer. Just pop it in
I usually make hot soup for breakfast and I usually don’t take pictures, even though I should. Well, after a meal at the well known vegetarian Bistro 1847 in Manchester, I’ve decided to make a chilled soup myself. Early in the morning, I looked in my freezer and decided to make a pea and cauliflower
This recipe is part of Taste the World challenge. Chowder is a type of soup, originated from north America. It was made with corn or seafood and the base of the dish is either milk or cream. Ingredients for 4 servings. Corn Chowder: – 1 onion – 400g creamed corn (I’ve made it as I
Almost every day for breakfast I eat soup and a sandwich even though this menu is more suitable for lunch. I prefer it like this because I can experiment with soups and have diversity. Also this means that I eat more veggies and less cheese and bread. It’s a very easy recipe to make and
I bought a food processor in an attempt to add more veggies in my diet, especially raw ones and so far I’m doing great. One of the things I’m doing often these days is soups, most of them are ready in minutes. I add some veggies that I’m not very found of, like the carrot.