Pea, leek & crab soup

A tasty and simple soup that’s delicious served with some warm crusty bread, or jazzed up with some fresh homemade tortellini.

Ingredients: 

50g butter

3 leeks roughly chopped

250g frozen peas

500ml vegetable stock

Small bunch of parsley, finely chopped

freshly ground black pepper & sea salt

3 tablespoons fresh white crab meat

Olive oil (for serving)

- serves 3 -

Instructions: 

1. Melt the butter in saucepan on a medium heat, and add the leeks to soften (but not colour)

2. Add in the frozen peas, vegetable stock and simmer for 5 minutes

3. Remove from the heat and add in the parsley

4. Season well and either transfer the contents in to a food blender (blend for 5 minutes) or use a hand blender to blitz for 5 minutes

5. Once the soup has turned a lovely green colour and the parsley has almost disappeared, taste then add in more salt if needed

6. Ladle in to soup bowls, and sprinkle with a large spoonful of fresh white crab meat, and a drizzle of olive oil

Tags: homemade soup, pea and crab soup, pea and leek soup, pea crab and leek soup

‘Love it or Hate it’ – this IS the best speedy breakfast ever!..

I love Marmite, and my husband hates it – but when it comes to this quick breakfast or lunch time snack of fried egg on toast, we both agree that it just wouldn’t be the same without a scraping of Marmite. It works more as a seasoning for the egg and turns a quick dish in to a great dish. Go on… give it a go!

Ingredients: 

Thick sliced white crusty bread

1 teaspoon sunflower oil

1 fresh free range egg

Real butter

a scraping of Marmite

Instructions: 

1. Heat the oil in a non stick frying pan, and crack the egg in to fry.

2. Toast the bread both sides, then butter and add a thin scraping of Marmite

3. Pop the egg on top and enjoy with a nice cup of tea

Tags: brakfast ideas, breakfast, breakfast recipes, Marmite, marmite and egg, marmite recipe

Feta, mint & crushed butter bean salad

The sun is finally shining, and what better dish to serve on a gorgeous weekend than this mint, feta, butter and broad bean salad. It goes perfectly with a medium rare leg of lamb and some cous cous for dinner, or great on its own as a lunch time treat.

 

Ingredients:

1 tin of ready cooked butter beans

2 cups of frozen peas

1 cup of broad beans

200g feta cheese

1 clove of freshly crushed garlic

1 tablespoon fresh mint

3 tablespoons olive oil

the juice of 1 fresh lemon

Sea salt & freshly ground black pepper

 

Instructions:

1. Pop the butter beans and broad beans in to a pan of boiling water, and simmer for 10 minutes

2. Add in the peas and cook for a further 3 minutes

3. Drain and leave to the side

4. In the saucepan, heat the oil, and add the garlic. remove from the heat, and add the beans & peas back to the pan – crush lightly with a potato masher, leaving some whole and some nicely mushed.

5. Add in the olive oil, lemon juice, chopped mint and season well.

6. Taking a wooden spoon, carefully stir in the crumbled feta cheese, then serve in a nice big bowl for people to serve themselves from.

Enjoy – with a nice glass full of ice, a slice of cucumber and Elderflower cordial with sparkling tonic water.

 

 

Matcha green tea yoghurt ice cream

The sun is out, and it’s making me feel all summery so I thought I’d share with you, the recipe for ‘Snog’s‘ Matcha green tea yoghurt ice cream. It’s absolutely delicious, has great health benefits (plenty of antioxidants) and can be topped with all kinds of things – my favourite is strawberries, but I know they’re not in season at the moment so you could use other berries, or even chocolate drops and honey – yumm!. If you’re struggling to find Matcha green tea powder at a decent price, you can either leave it out all together, or buy online at a fraction of the price that the supermarkets sell it for, from the Matcha tea factory http://www.matchateafactory.com/

Ingredients:

3 cups of greek yoghurt (full fat)

1 cup of semi skimmed milk

3 tablespoons lemon juice

1 teaspoon Matcha green tea powder

1 cup of Agave nectar (you can buy it from supermarkets, or health food shops)

Instructions: 

1. Put all of the ingredients in to a mixing jug and whisk together until nice and smooth

2. Pop in to the ice cream maker until set, or if you don’t have one – put in to a shallow plastic tub, place in the freezer and then remove after 1 hour and give it a good stir to break up all of the ice crystals. return to the freezer and do the same thing half an hour later, then once it’s set it’s ready to eat.

Enjoy with toppings of your choice – and some winter sunshine

The Great British Challenge – Day One!

Starting from Sunday 1 January and finishing on Monday 31 December 2012, I’ll be uncovering and sharing a wealth of British finds – 366, to be precise! I will be showing and making the products themselves and also sharing the stories behind them.

I’m in desperate need of your suggestions, comments and even constructive criticism! and If you’re a UK business, then you’re very welcome to get in touch and suggest your wares for me to try.

Visit The Great British Challenge website now and get involved

www.thegreatbritishchallenge.com

Bloody Limoncello

A very Happy New Year to all – here’s my gift to you for 2012 – the quickest, easiest route to a New Year hangover cure!….

Ingredients: 

Big Tom spiced tomato juice

Limoncello

Lots of ice

Fresh lemon

 

Instructions: 

1. Take a long glass and add the ice, a shot of limoncello and fill to the top with tomato juice.

2. Give it a good stir, add a slice of lemon and enjoy on the sofa with a good film!

Port & Orange Cranberry Sauce

The first of the Christmas snow is coming down, and at last it feels like the festive season has started, so we’re cooking up some condiments to accompany our Turkey dinner in advance of next Sundays big day. This is so quick and simple to make, and will keep sealed in the jar for up to three months… great with cold meats on Boxing day as well in a nice toasted brie & cranberry sauce ciabatta.

Ingredients: 

300g fresh cranberries

200g granulated sugar

50ml port

zest of one orange

Juice of half an orange

1 whole star anise

- makes 2 large jars -

Instructions: 

1. Place all ingredients in to a large saucepan and simmer slowly on a low heat.

2. Stir frequently, and ensure that all of the sugar has dissolved.

3. Turn the heat up to a rapid boil, and using a potato masher, squash all of the cranberries so that they’re soft and roughly broken up.

4. Boil on a high heat for 5 minutes, stirring occasionally to prevent sticking.

5. Transfer in to clean, sterilised jam jars and secure with a tight lid. Date, label and store in a dry dark place until needed.

6. Once opened, store in the fridge for up to 7 days.

Enjoy!

Tags: cold meats, cranberry sauce, jam jars, star anise, turkey dinner