Kale, Tomato & Bean Soup

Normally when I post a new recipe on my blog I like to try it several times first to make sure everything is just right, however this is a new recipe for both you and I! I've been watching a lot of Nigel Slater recently and I love his relaxed approach to food and cooking and just using what you have and what's available, so perhaps he inspired me because the other day a friend came round to visit with her kids and they brought a huge bag of Kale and Tomatoes that they had grown in their garden. They were so amazing and I couldn't wait to use them in something, but since I had my meal plan done for the week (and was desperate to finish all of the curries from the weekend so I had some room in my fridge!) I thought how about a delicious, healthy soup! So that's what I did. I knew before I made it that it would taste good and it did - it was so good and even Ben absolutely loved it! 

The quantities for the tomatoes and kale are approximate since it just depends on what you have and your own tastes. I had more of both but felt that the amounts below were perfect for this batch, plus it means I still have enough kale leftover to enjoy a bowl of Spaghetti with Kale, Garlic & Lemon for a quick Saturday night supper after a day on the boat - double bonus! 

This soup is what cooking (and growing your own vegetables) is all about - using what you have at the right time of year paired with a few pantry staples and ending up with something so simple and easy to make but full of wonderful fresh flavours. 

Grilled Halloumi with Quinoa & Beetroot Salad (& my struggle with blogging)

Before I jump to the recipe for this delicious salad there is something I need to address with regards to my blogging...

It's hard to believe it but I started blogging 5 years ago. My reason for starting this blog was simple....I loved to cook and this was the easiest way for me to share my often-requested recipes with family and friends. To this day I still love cooking, I am a total food-oholic! I get excited about shopping for food, finding new ingredients, getting reacquainted with recipes and ingredients from my past and exploring new cuisines throughout the world from the comfort of my own kitchen.You are far more likely to find me reading a cookbook or food magazine than any other book and with a library of 1000 cookbooks (and growing) I'm never short of something to read! Of course the books and magazines just feed my enthusiasm for cooking by offering endless new ideas and inspiration and so it was only a matter of time before I started reviewing cookbooks and really putting them to the test to see if they were worth a place on my overloaded, sagging shelves! I love reviewing cookbooks and so I do plan to do a lot more of that on this blog but without doubt my favourite thing to do still is come up with my own ideas and recipes and share them with you. 

Rhubarb Mojito's and Rhubarb Syrup

Rhubarb Mojitos

The most delicious, refreshing alternative to a usual Mojito. For this recipe I make my standard Mojito recipe but I replace the sugar with the Rhubarb Syrup instead. The Rhubarb Syrup is so easy to make and is so refreshing when paired with the classic Mojito flavours of Mint and Lime. Try it once and you will be begging for Rhubarb to be back in season!

Serves 1 (easily doubled or can be made into a pitcher)

Small handful of fresh mint leaves (approx. 6 large leaves, or 8-10 small ones)
2 tbsp Rhubarb Syrup (recipe below)
1/2 lime, cut into 3 wedges
1 part white rum (Bacardi)
3 parts soda water
Ice

In a tall glass mix the mint, syrup and 2 wedges of lime together using a muddler, small rolling pin, wooden spoon or any other utensil that allows you to crush everything together so you get as much flavour as possible! Add the rum then fill the glass with ice and top with the soda water. Stir and add the final lime wedge then sit back, sip and enjoy!

Classic Barbecued Beef Burgers

When it comes to Summer and barbecue season you can't let it pass without making plenty of burgers as you can't beat a perfectly grilled, slightly charred burger enjoyed outside on a sunny day. We eat burgers quite a lot – they are just so versatile and make the perfect Saturday night feast (even in the winter!). You can change things up by varying what you put on your Burger but we always have to have cheese, lettuce, red onion and pickles! Special occasions call for sauteed mushrooms, bacon and occasionally spicy jalapenos and of course I can never resist some slices of fresh tomato. Finished off with some mayonnaise, mustard and tomato ketchup and you have the perfect finger-licking burger!

Lemon Spaghetti

There are 3 things that I always have in my house.....Spaghetti, Parmesan and Lemons. For some reason lemons are my thing that I always seem to buy when I don't need them then end up with an entire bowlful, so this dish is the perfect way to use them up. It's also an ideal meal for warmer days when you still want something satisfying to eat but with all the light and fresh flavours of the season. Even better it takes no time to make so it really is the perfect mid-week meal to enjoy whilst sitting outside basking in the sun as it cools in the evening. This is real happy, sunshine food!

A Summers Meal on a Rainy Day....

I have to admit, recently I have been feeling in a little bit of a blogging rut. Lack of inspiration, energy and time has left me drumming my fingers on the laptop and searching my pantry aimlessly, waiting for something to jump out at me that will fill me with a delicious meal and a renewed enthusiasm to write and share. I think it happens to all of us at some point (whether you are a blogger or not), even the most diehard food enthusiast gets stuck from time to time on that age old question “what's for dinner”. Monday night was no exception. Wee One was fed and Hubby was away for the week so it was just me wondering what to eat. I scoured the fridge and decided it was time to use up the asparagus that had been sitting there for the best part of a week and so I decided to opt for a light and delicious Asparagus Soup this time adding a handful of fresh basil at the last moment for an extra fresh Summer flavour.....it got me thinking and my taste buds tingling. Unable to resist the idea of a soup that was warming and filling yet so light and summery I started looking at what else I had that I could eat with the soup and I came up with my new favourite Bruschetta! Grilled and lightly scorched ciabatta, soft, sweet and mellow roasted garlic topped with creamy Boursin cheese and fresh juicy vine-ripened tomatoes mixed with a crisp spring onion and lots of fresh basil. A little dried chilli added a touch of spice and I finished the whole thing off with a good pinch of Maldon salt and a drizzle of Crema di Balsamico.....heaven! It was just what I needed and so good that I knew I would be having the same thing for lunch the next day.....now all I need is a little sun and it really would feel like Summer!

Asparagus & Basil Soup

This is just my usual recipe for Asparagus soup (minus the cream) with a small handful of fresh basil leaves added in at the last moment before blitzing. The result is light, fragrant and completely delicious and the addition of the basil helps keep the soup vibrant green....win-win!

My new favourite Bruschetta

Ice, ice baby!

Well after last week’s menu featuring Pavlova, I had to do these recipes next. Pavlova requires six egg whites meaning conveniently that you have six beautiful egg yolks left over, just pleading to be made into a delicious, velvety smooth ice cream! And as if I needed any more excuses, it is summer and you can’t have summer without ice cream! Ok, enough said, I am more than convinced.

Although the thought of making ice cream can be daunting, it really isn’t bad. I will be honest however and say that if you have an ice cream maker it certainly makes life a lot easier when it comes to freezing and churning the ice cream, however it can still be done without one, it just requires a little extra work.

There are two pieces of advice I can give when it comes to making ice cream. The first is to make sure that when it comes to stirring the custard, you can allow yourself up to 20 minutes of complete peace and quiet - in other words, absolutely no interruptions. With that said you must also not be in an inpatient mood as it does take time. Instead you want to be in the sort of tranquil mood where you are happy to stand and serenely stir the custard watching it slowly change from a thin liquid to a pale yellow, velvety smooth, custard.

The second piece of advice is, although eating ice cream is probably at its most appealing on a hot summer day, making it on a hot summer day certainly isn’t. I’ve fallen into that trap a couple of times and each time I think to myself, why on earth am I standing at a hot oven constantly stirring away and therefore surrounding myself in heat for 20 minutes when I’m already hot!! If you have no choice and are at the mercy of the weather then I can only suggest making it early in the morning, or late in the evening when it isn’t quite so hot. Of course if you are one of the lucky few that have air conditioning in your home, you can ignore this second piece of advice completely and I can be very jealous of you!

So there you go – advice dispensed! Having said that, I also have to say that really making ice cream isn’t that complicated and with the exception of needing uninterrupted time, it is very relaxing and definitely rewarding.

When making ice cream for the first time I suggest starting with a classic Vanilla ice cream. That way you can get used to the recipe and make sure it works for you and that it tastes good. My mum always says that you can tell the sign of a good ice cream judged by the quality of the vanilla….. While I do have to agree with her, I am still more of a decadent chocolate ice cream kinda’ gal! Having said that though, it is definitely a very good starting point so without further ado here it is - my recipe for a really good vanilla ice cream!