Monthly Archives: August 2012

Estrellita Soup

Let’s start off with one of the simplest soup recipes I know. This recipe brings back memories of home. Meals and soups so warm, filling and delicious that they become favorite family recipes. This particular soup is called “Sopa de Estrellitas” (Tiny Star Soup) because my mom used to make it using tiny star noodles. I’ve changed it a little bit, by using Orzo noodles instead, because they are more filling. You can use either type of noodle, but be aware that the tiny stars cook faster. If you’re looking for a fast, simple and inexpensive soup recipe that’s filling and tasty, try this one! Here is how to cook star soup:

Ingredients

  • 2 1/2 Cups of Water
  • 1/2 – 1 Chicken-Flavored Soup Cube/Bouillon (flavor to taste)
  • 1/2 Cup Uncooked Orzo Noodles
  • 1 Small Soup Pot (1 or 2 quarts)

Cooking Star Soup

Method

  1. Fill a small soup pot with water.
  2. Add 1/2 soup cube, and bring to a boil, stirring occasionally to dissolve the cube.
  3. Add Orzo noodles, stirring occasionally to prevent them from sticking to the pot and each other.
  4. Reduce heat to Medium.
  5. Taste the broth (Be careful, it will be HOT!), and add more soup cube or salt to taste.
  6. Continue cooking for 15 minutes.
  7. Remove from heat, serve and enjoy!

Star Soup served with Cheese

Cooking Tips

  • As the soup cooks, you will notice the consistency becoming thicker.
  • You may add small amounts of water as you are making the soup, if you prefer a ratio of more broth to ingredients.
  • The cooked noodles should be soft throughout, not crunchy or hard. Continue cooking, adding one minute at a time, if needed.
  • Add a little grated romano-parmesan cheese on top for a pinch of extra flavor.

If you liked this recipe for Estrellita Soup please check out The Soupstache for even more great soup recipes!

Thanks for reading this guest post, I will be back in a few days with tales from Vancouver!

Banana Bread with Chocolate and Walnuts

I love bananas, anything banana really, smoothie, ice cream, milk, even those little foam bananas so when one of my best friends made me banana bread I was one happy foodie! She has in fact made me 2 different banana breads that were both absolutely delicious, but she is now back in Vancouver to get married next week (I will be joining shortly before the wedding) so when I really had a fancy for it, I had to make it myself. I wanted to try a different recipe rather than copying hers so I went for Banana Bread with Chocolate and Walnuts and this is the recipe that I came up with:

Ingredients

  • 285g of Flour
  • 1 tsp of Bicarbonate of Soda
  • 1/2 tsp of Salt
  • 110 g of Butter
  • 225g of Sugar
  • 2 Eggs
  • 4 Bananas – Mashed
  • 85ml of Buttermilk
  • 100g of Chocolate Chips
  • 120g of Crushed Walnuts

My Banana Bread Dough Ready for the Oven

Method

  1. Preheat oven to 180C
  2. Sift flour, bicarbonate of soda and salt into a bowl and set aside
  3. In a separate bowl cream the butter and sugar together until the mixture becomes light and fluffy
  4. Add the eggs, mashed banana and buttermilk to the mixture and stir thoroughly
  5. Then fold in the flour mixture until mixed well
  6. Then add the walnuts and chocolate and stir in
  7. Grease a loaf tin and pour in the mixture
  8. Bake in the oven for 45 minutes or until risen and brown
  9. Remove from the oven and allow to cool before serving

My Banana Bread with Walnuts and Chocolate Cooled and Ready to Eat

Serving Suggestion

Eat it as quickly as you can before it is all gone!

OK, so even I was impressed with my baking skills on this one, this Banana Bread with Walnuts and Chocolate was absolutely divine and so more-ish, even on a hot day!  This recipe will definitely be going into the recipe book to be made time and time again.

Tomorrow I go on holiday but Carla from The Soupstache has been so kind to offer me one of her recipes to feature whilst I am away, so look out for it!

Lemon Chicken with Vegetable Rice

Lemon Chicken with Vegetable Rice is one of my favourite meals, it is so delicious that I could probably eat a lot more of it than I should. There is also another reason that it is one of my favourites to enjoy for dinner is that I do not have to cook! This is my boyfriends speciality so I cannot take credit for this one, but he was kind enough to let me share it on my blog! It is a really delicious meal and the lemon gives the chicken that extra zesty kick and here is his recipe:

Ingredients

  • 1 Chicken Breast Per Person
  • Salt
  • Pepper
  • 1tbsp of Paprika
  • 50g of Flour
  • 8 tbsp of Butter
  • 1tsp of Dried Parsley
  • 1 tsp of Dried Tarragon
  • 5 tbsp of Lemon Juice
  • 250g of Rice (for 4)
  • 100g of Finely Chopped Vegetables

Lemon Chicken with Vegetable Rice is Served

Method

  1. Firstly, put the rice and finely chopped vegetables in a pan with 400ml of water
  2. Once boiling turn down to a simmer
  3. Whilst the rice is cooking beat the chicken fillets flat
  4. Season the fillets with salt, pepper and paprika on both sides
  5. Then coat in flour and fry on both sides in 2 tbsp of butter for 5 minutes or until cooked through
  6. Remove the chicken from the pan and keep warm (on a low heat in the oven is best)
  7. Melt the remaining butter in the pan
  8. Add the tarragon, parsley and lemon juice and bring to the boil

Serving Suggestions

Lay the chicken on a bed on rice and drizzle the lemon sauce over the top

I love this meal of Lemon Chicken with Vegetable Rice it is so delicious, I do not think I will get bored of it! The only downside, we operate a one cooks one cleans rule in our kitchen….

Mixed Vegetable Soup Recipe

To continue the soup-based success I have had on this blog; this weekend I made a Mixed Vegetable Soup. The ingredients basically consisting of the weeks leftover vegetables; it is a great way to use anything leftover in the fridge for Saturday lunch before you go shopping for a new week of food. Here is the recipe which is as always low calorie and really simple to make:

Ingredients

  • 1 tbsp of Oil
  • 1 Chopped Onion
  • 1 tsp of Paprika
  • 1 tsp of Coarsely Ground Pepper
  • 2 Chopped Cloves of Garlic
  • 500g of Mixed Vegetables
  • 500ml of Vegetable Stock

Mixed Vegetable Soup Simmering Away

Method

  1. Melt the butter in a large pan
  2. Add the onion, paprika, pepper and garlic
  3. Fry for 3-4 minutes until softened and beginning to brown
  4. Add the the vegetable and fry for a further 2 minutes
  5. Pour in the vegetable stock and bring to the boil
  6. Once boiling turn down the heat and allow to simmer for 30 minutes or until all of the ingredients are soft
  7. Blend until smooth
  8. Pour into a clean pan and reheat

Serving Suggestions

As always serve with freshly baked crusty bread

The thing I love about this recipe is its frugality, in honesty a few months ago I would have probably thrown these ‘old’ vegetables away at the end of the week instead of making good use of them. This recipe however, definitely makes good use of them as this Mixed Vegetable Soup was truly delicious and ever so slightly spicy. It also took less than 45 minutes to make, the perfect solution for a Saturday morning!

Freshly Pressed!

Hello Everyone,

Just a quick post from me to say thank you to everyone who liked, commented, followed and re-blogged my Broccoli Soup Recipe that was Freshly Pressed on Friday!

It was such a surprise and made me so proud, especially when I woke up to 60+ emails (and that did not stop all day). I want to say thank you to the wordpress team and I hope that my future content can live up.

Thank you again :)

Broccoli Soup

As you all know I am on a quest to find new soup recipes and more specifically recipes that do not use cream or anything else with a lot of calories as a thickening agent. This task has not been as easy as I had hoped so I have been using my own brain to come up with delicious soups. Luckily using the first steps of my Potato and Chilli Soup I have found a good starting point for many a yummy soup. On the menu this week Broccoli Soup; and this is my recipe:

Ingredients 

  • 1 Knob of Butter
  • 1 Chopped Onion
  • 1 tsp of Coriander
  • 2 Chopped Cloves of Garlic
  • 750g of Broccoli
  • 800ml of Vegetable Stock
  • 1 Pinch of Chilli Flakes

 

My Broccoli Soup Simmering

Method

  1. Melt the butter in a large pan
  2. Add the onion, chilli, coriander and garlic
  3. Fry for 8 minutes until softened and beginning to brown
  4. Add the broccoli and fry for a further 2 minutes
  5. Pour in the vegetable stock and bring to the boil
  6. Once boiling turn down the heat and allow to simmer for 20 minutes or until all of the ingredients are soft
  7. Blend until smooth
  8. Pour into a clean pan and reheat

Delicious Broccoli Soup Ready to Serve

Serving Suggestions

As always serve with freshly baked crusty bread

This recipe for Broccoli Soup is yet again another quick and easy recipe and most importantly a really filling low calorie meal. I also used frozen broccoli florets which means that this recipe can be made at any time without worrying about getting the ingredients, I will definitely be making this soup again.

If you have any soup suggestions or would like to guest post one of your recipes on my blog, I am going away at the end of the month and am looking for posts whilst I am away!

A British Favourite – Cottage Pie Recipe

One of my Favourite British recipes is for my delicious Cottage Pie, I am truly thankful that all of the ingredients are readily available here as this is one thing I am not sure I could live without! My Cottage Pie is really simple to prepare and cook and the results are guaranteed to be great every time, so if you are craving some British food (I am aware this doesn’t happen often) be sure to make this Cottage Pie Recipe;

Ingredients

  • 1000g of Peeled and Chopped Potatoes
  • 150ml of Milk
  • 1 Large Knob of Butter
  • 400g of Beef Mince
  • 2 Peeled and Chopped Carrots
  • 1 Chopped Red Onion
  • 750ml of Gravy (I cheat and use Bisto)
  • 1 Pinch of Mixed Herbs
  • 1 Pinch of Chilli Flakes
  • Salt and Pepper to Taste

My Cottage Pie Ready for the Oven

Method

  1. Put the potatoes on to boil for 25 minutes
  2. Whilst the potatoes are boiling begin to fry the mince, carrots, red onion, herbs, chilli, salt and pepper in a pan
  3. Once the mince has completly browned add the gravy and simmer for 10 minutes
  4. Once the potatoes are soft add the milk and butter and mash
  5. Then pour the mince mix into an oven dish and spread the mash evenly over the top
  6. Add a few small knobs of butter across the top to help the cottage pie to brown
  7. Place into an oven preheated to 200C for 30-35 minutes or until the top has browned

My Cooked Cottage Pie Ready to Serve

Serving Suggestions

For me there is nothing better to enjoy cottage pie with than Heinz Baked Beans, but whatever you do, do not put tomato ketchup with it, you will offend the cook!

This cottage pie was served for our friends for dinner at the weekend and everybody thought it was as delicious as I do. It is so simple and can be prepared earlier in the day then put in the oven when required making it a great dish for a busy day! I for one will always keep Cottage Pie on my list of British Favourites.