Tag Archive | Thick and Creamy Vegetable Soup Recipe

Cooking On Radio Leicester And Pumpkin Recipe Week

Today was a big day for me, as I went into Radio Leicester to cook live on air in their kitchen.  It’s not the first time I have been into their kitchen to cook, but I was still very nervous.

You can listen to the program here.  I was cooking from the start of the program for the first hour.

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A couple of weeks ago, a lady called Kimberley had asked Radio Leicester if they would help her to learn to cook from scratch, on a family budget.  They asked three ‘Experts’ to help her out (which made me laugh as I’m just little ‘me’ with no training whatsoever).  I was very humbled to be one of them.

They also invited a lady from Derby, who said she came from a family that has always cooked from scratch and she was trained in catering and hospitality at Southfields College and another lady who teaches cookery on behalf of Leicester City Council and writes for the ‘Love Food Hate Waste’ website that you can find here.

I couldn’t ‘boil peas’ when I left home and my friends used to call me the ‘packet mix queen’, so knowing this I tried very hard to make sure that the recipes that I made were easy and quick to cook and were in my usual ‘Notjustgreenfingers’ style, of ‘cheap to make’.  I used ‘value’ ingredients to prove that good food can be made cheaply, so you can live well on less.

I started by showing Kimberley how to cook a Thick And Creamy Vegetable Soup, that I wrote about a few weeks ago.  I did have a problem with their Electric hob as it took 45 minutes to heat up and then in the end it went on ‘super hot’ mode instead.

Thick And Creamy Vegetable Soup

You can find the recipe here.

I worked out that each bowl cost me approximately 40p to make.

This soup freezes well too.

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Then I showed her how to cook Fish in a Parsley Sauce:

Fish In Parsley Sauce

You can find the recipe for the parsley sauce here.

I worked out that the fish in parsley sauce costs just 82p per portion.

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I then followed this with a quick and easy Microwaved Jam Sponge, which is so quick and easy to make.  It’s great to make when you have unexpected guests for dinner.

I have worked out that each portion costs an amazing 9p to make.

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Microwaved Jam Sponge Recipe

100g margarine, plus some for greasing the bowl

100g granulated sugar

2 eggs beaten

100g self-raising flour

2-3 tablespoons of milk

2 tablespoons of jam

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Beat the margarine and sugar together.

Add the beaten egg.

Fold in the flour and add enough milk to achieve dropping consistency.

Grease a microwave bowl with margarine.

Drop the jam in the bottom of the bowl and put the mixture on top.

Cover the bowl with a small plate or Microwave Clingfilm, leaving a small gap for the steam to escape.

Microwave on ‘high’ for 8 minutes (based on an 800W microwave).

Leave to stand for a couple of minutes before turning it out.

Serve with custard or ice-cream.

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Just to finish off I showed Kimberley how to make a multipurpose ‘Old fashioned cleaner’ out of white distilled vinegar and a few drops of Tea Tree essential oil.

White vinegar is a great mulitipurpose cleaner and if you add a few drops of Tea Tree oil it then becomes a multipurpose antibacterial cleaner.

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I hope people enjoyed listening to the show.

 

Pumpkin Recipe Week:

Yesterday, I started my Pumpkin Recipe week.

  All of this week I will be looking at ways to use pumpkins, so they are not wasted after the Halloween pumpkin has been carved.

  Today’s recipe is great to serve at Halloween parties.

It’s a variation to the jam sponge recipe above:

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Microwaved Pumpkin Scary Syrup Sponge Recipe

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100 grams Margarine, plus some for greasing

100 grams Sugar

2 Eggs beaten

100 grams Self-raising flour

200 grams raw pumpkin

2 tablespoons of golden syrup

1 teaspoon baking powder

A few drops of food colouring (you can use any colour that you have, I used orange)

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Cook the pumpkin in a pan of boiling water until it is soft.  Drain the pumpkin and mash it a little bit

Beat the margarine and sugar together.

Mix in the beaten egg and food colouring.

Fold in the flour, baking powder and the pumpkin.

Grease a microwave bowl with margarine. 

Drop the golden syrup in to the bottom of the bowl and put the mixture on top.

Cover the bowl with a small plate or Microwave Clingfilm, leaving a small gap for the steam to escape.

Microwave on ‘high’ for 8 minutes (based on an 800W microwave).

Leave to stand for a couple of minutes before turning it out.

Decorate with scary things.

Serve with custard with a few drops of food colouring in for effect. 

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Thank you for reading my blog today.

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Thick and Creamy Vegetable Soup and Homemade Cakes For Work

This has been another busy week for me.

After I harvested my sweetcorn this week, I cleared the remaining foliage and put it into my large compost area.  The thick stems of sweetcorn can take a long time to rot down and I won’t be using this compost for at least four or five years.

Around the sweetcorn I had grown ‘Jamaican’ pumpkins, so I also removed those and brought them home:

The Jamaican pumpkin seeds were given to me by my allotment friend ‘Phoenix’.

I have been growing Jamaican pumpkins for a few years now.  They are great for roasting as they hold their shape better than normal pumpkins and don’t just turn to ‘mush’.

The area is now ready for me to dig manure into the beds.

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Yesterday morning I made cakes for my husband to take to work for his colleagues, to celebrate his birthday.

I made a Pumpkin and Orange Cake:

You can find the recipe here.

I also made a Chocolate Cake:

You can find the recipe here.

Some butterfly cakes:

And finally some Cheesy Courgette Scones:

You can find the recipe here.

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Today, my wonderful friends and neighbours, Arlene and Tom, picked loads and loads of crab apples from their tree and gave them to me to use.

I am so grateful as they will make wonderful crab apple jelly.

You can find a crab apple jelly recipe here.

I will certainly have my work cut out for me over the weekend as there are hundreds of them.

Thank you Arlene and Tom!

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My youngest daughter is still feeling under the weather with a cold and cough, so I decided to make a thick and creamy vegetable soup for tea.

This soup is very warming and extremely filling.

You can actually put any vegetables into it that you want, or you have handy.  Frozen vegetables are fine to use too.

In the recipe I have listed the vegetables that I used today:

Thick and Creamy Vegetable Soup Recipe

1 tablespoon olive oil

450g carrots diced

1 medium onion chopped

2 medium potatoes diced

½ a small swede diced

1 green pepper deseeded and chopped

A handful of french beans

A handful of broad beans

1 patty pan or courgette diced

Enough vegetable stock to cover all the vegetables

35 grams plain flour

450 ml milk

Cheese to sprinkle on top

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Fry the carrots, onion, potatoes and swede, until soft.

Add the other vegetables and then only just cover them with vegetable stock.

Simmer for 30 minutes.

Take half of the vegetables out of the pan and a couple of tablespoons of the stock and blend or liquidise it down.  Then add it back to the pan.

Mix the flour with a little bit of the milk in a separate bowl and then stir in the remaining milk.

Pour the milk mixture into the soup and bring to the boil stirring all the time as it thickens.

Simmer for 5 minutes.

Serve with a sprinkling of cheese on top and some nice home bread.

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Thank you for reading my blog today.