Bacon Courgette Soup
This delicious creamy soup recipe was given to me by a dear friend back when I as at University in Malta. It is my to-go soup as it is so easy and fast to cook, and yet so good! A nice adaptation to this soup is to use spicy sausage or pancetta instead of the bacon.
Ingredients:
Ingredients:
Makes 4 servings
Directions:
Put the butter in a pot on medium-high heat. Add the onion along with the curry and cook for about 3 minutes. Add the bacon and cook for about 5 to 8 minutes, until golden. Add the potatoes and courgettes and pour enough water in the pot to just cover the vegetables. Salt and pepper to taste and leave on medium heat until the potatoes and courgettes are cooked through. Blend and serve.
If you are short on time, you can add boiling water to cover the vegetables instead of tap water.
- 1 tbsp butter
- 4 medium-sized potatoes, peeled and quartered
- 2 courgettes, cubed
- 1 onion, sliced
- 100g bacon, chopped
- salt
- pepper
- 1 tsp curry
Put the butter in a pot on medium-high heat. Add the onion along with the curry and cook for about 3 minutes. Add the bacon and cook for about 5 to 8 minutes, until golden. Add the potatoes and courgettes and pour enough water in the pot to just cover the vegetables. Salt and pepper to taste and leave on medium heat until the potatoes and courgettes are cooked through. Blend and serve.
If you are short on time, you can add boiling water to cover the vegetables instead of tap water.
Cake in a Mug
A simple cake-in-a-mug recipe which results in a perfectly-sized moist cake. It can also be modified to have different flavours! For my cake I did a cinnamon flavoured cake with no crumb topping, then I topped it up with caramel sauce and chopped hazelnuts to serve.
Ingredients:
Makes 1 serving
For the cake:
Add a tablespoon of butter to a mug. Soften it in the microwave for 10-15 seconds. Don’t melt, just soften. Stir in 2 tablespoons of sugar until it’s fluffy and creamy, maybe 30 seconds. Add the 1/2 egg and stir it up. Then stir in 2 tablespoons of sour cream and a few drops of vanilla, being careful not to add too much. Stir in 1/4 cup of flour and 1/8 teaspoon baking powder.
If you want some crumb topping, in a separate bowl add 1 tablespoon butter, 2 tablespoons flour, 1 tablespoon of brown sugar, and 1 teaspoon of cinnamon. Mach it together with a fork. Add the crumb topping mixture to the cup.
Cook the cake in the microwave. Start with 1 minute, then do 10 seconds more until it’s done to your liking. For my microwave it took 2 minutes and 30 seconds. It will be really hot when you take it out of the microwave, so let it cool down for a few seconds, then dig in.
You can change the flavour of the cake very simply by adding or replacing some ingredients. For an almond flavoured cake simply replace the vanilla flavouring with almond flavouring. For a cinnamon cake just add 1 teaspoon of ground cinnamon. For a chocolate cake you can replace a tablespoon of flour with a tablespoon of cacao powder.
Adapted from Original Recipe
Ingredients:
Makes 1 serving
For the cake:
- 1 tbsp butter
- 2 tbsp brown sugar
- 1/2 egg
- 2 tbsp sour cream
- few drops vanilla
- 1/4 cup flour
- 1/8 tsp baking powder
For the crumb topping:
Directions:- 1 tbsp butter
- 2 tbsp flour
- 1 tbsp brown sugar
- 1 tbsp cinnamon
Add a tablespoon of butter to a mug. Soften it in the microwave for 10-15 seconds. Don’t melt, just soften. Stir in 2 tablespoons of sugar until it’s fluffy and creamy, maybe 30 seconds. Add the 1/2 egg and stir it up. Then stir in 2 tablespoons of sour cream and a few drops of vanilla, being careful not to add too much. Stir in 1/4 cup of flour and 1/8 teaspoon baking powder.
If you want some crumb topping, in a separate bowl add 1 tablespoon butter, 2 tablespoons flour, 1 tablespoon of brown sugar, and 1 teaspoon of cinnamon. Mach it together with a fork. Add the crumb topping mixture to the cup.
Cook the cake in the microwave. Start with 1 minute, then do 10 seconds more until it’s done to your liking. For my microwave it took 2 minutes and 30 seconds. It will be really hot when you take it out of the microwave, so let it cool down for a few seconds, then dig in.
You can change the flavour of the cake very simply by adding or replacing some ingredients. For an almond flavoured cake simply replace the vanilla flavouring with almond flavouring. For a cinnamon cake just add 1 teaspoon of ground cinnamon. For a chocolate cake you can replace a tablespoon of flour with a tablespoon of cacao powder.
Adapted from Original Recipe
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Blue Cheese Steak Sauce
A quick sauce to serve with steak, but equally as good as a dip for chips. As a substitute for the buttermilk you can use a cup of milk mixed with a tablespoon of lemon juice or vinegar, then leave to rest for 5 minutes.
Ingredients:
Makes 4 servings
Directions:
In a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the worcestershire.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
- 4 tbsp buttermilk
- 4 tbsp blue cheese, crumbled
- 1 tbsp worcestershire sauce
In a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the worcestershire.
Adapted from Original Recipe
Creamy Mushroom Pasta with Caramelised Onions and Spinach
Vegetarian comfort food at its best. Make sure to drain the pasta some minutes before it is ready, as it will continue to cook in the pan with the sauce.
Ingredients:
Ingredients:
Makes 4 servings
Directions:
First we need to caramelise onions. Heat 1 tablespoon olive oil on high heat in a large pan. When oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred). Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total you should have cooked onions for 30 minutes. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using a spatula mix the onions, scraping the bottom of the pan and coating onions with the balsamic vinegar you just added.
After you have started cooking onions, heat 1 tablespoon olive oil in another pan, and add sliced mushrooms. Add just a pinch of salt. Reduce heat to medium-low and cook mushrooms covered for about 20 minutes, occasionally stirring.
Add cooked mushrooms to the pan with caramelised onions, add the 3 cups of spinach and stir on low heat just until spinach wilts. Add heavy cream, milk, Parmesan cheese and 1/4 teaspoon salt to the mushroom-onions-spinach mixture on medium-low heat and mix.
Add pasta to the creamy sauce, stir to coat on low heat for about 3-5 minutes until Parmesan cheese melts and starts to coat pasta as well.
Adapted from Original Recipe
- 1+1 tbsp olive oil
- 3 medium onions, sliced
- salt
- 1 tbsp balsamic vinegar
- 10 to 15 shiitake mushrooms (or any other small mushrooms), sliced
- 3 cups fresh spinach leaves
- 2/3 cup fresh cream
- 1/3 cup milk
- 1 cup Parmesan cheese, grated
First we need to caramelise onions. Heat 1 tablespoon olive oil on high heat in a large pan. When oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred). Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total you should have cooked onions for 30 minutes. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using a spatula mix the onions, scraping the bottom of the pan and coating onions with the balsamic vinegar you just added.
After you have started cooking onions, heat 1 tablespoon olive oil in another pan, and add sliced mushrooms. Add just a pinch of salt. Reduce heat to medium-low and cook mushrooms covered for about 20 minutes, occasionally stirring.
Add cooked mushrooms to the pan with caramelised onions, add the 3 cups of spinach and stir on low heat just until spinach wilts. Add heavy cream, milk, Parmesan cheese and 1/4 teaspoon salt to the mushroom-onions-spinach mixture on medium-low heat and mix.
Add pasta to the creamy sauce, stir to coat on low heat for about 3-5 minutes until Parmesan cheese melts and starts to coat pasta as well.
Adapted from Original Recipe
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