Tuscan-Style Soup

I know it’s summer and it should be all sunshine and blue skies, maxi dresses and sandals, but I must confess I’ve really enjoyed the rain we’ve had on and off over the past week. Don’t get me wrong, I do love the hot sunny weather, but I just find the rain so therapeutic; it makes me feel nostalgic and dreamy. I took great pleasure in walking back to the station from the office on Friday evening, looking out from under my blue paisley umbrella at the smokey grey sky as the rain pitter-pattered down. Read post

The Tail End for the Cook

Despite the name, these days oxtail doesn’t necessarily come from an ox, it can come from any beef cattle. The name is, however, reflective of the part of the animal it comes from: the tail. But don’t let this put…

Miso Soup

I’ve always loved clear broths, whether they be a noodle soup, a vegetable broth or even chicken stock just as it is. I find them incredibly soothing and full of flavour. After the richness of the Christmas food I’m, like…

The Healing Power of Soup

I’m feeling under the weather with flushed cheeks and a burning throat, so this evening I wanted a bowlful of nutritious soup made with fresh vegetables to perk me up and sooth. I heated a good glug of olive oil…

Chorizo and Canellini Bean Soup

Chorizo is a spicy Spanish sausage made with paprika and garlic and packed full of flavour. It’s great in casseroles and soups like this one. Chorizo and Canellini Bean soup Serves 2-4 Ingredients1 chorizo sausage1 tin of canallini beans1 leek1…

A Melody of Flavours

Is there any recipe more versatile and adaptable than vegetable soup? So much so that it’s hardly a recipe really. You really can use any combination of vegetables you like; whatever is sitting in your fridge, so it’s a great…

Leek and Potato Soup

Chop 3 or 4 leeks and roughly the same amount in weight of potatoes. Purists use only the white part of the leek but I’m not fussy about using it all, unless perhaps I’m hosting a dinner party.

Put a knob of butter in a pan on a low heat. Add the leeks and potatoes and sauté for a few minutes. Add about a litre of vegetable stock, or just enough to cover the leeks and potatoes. Bring this to the boil and simmer until the potatoes are tender. Season and blend.

If you want a richer soup add some cream just before you blend.

Smoky Bacon and Tomato Soup

Put around 1kg of skinned and quartered fresh tomatoes into a roasting tray, season well and roast for 30 minutes at 200c (to skin the tomatoes simply pour over boiling water and leave for a minute before peeling). Next, sauté…

Chestnut And Bacon Soup

There’s nothing like roasted chestnuts at this time of year, I adore them. This soup really brings out their flavour and I think it’s equally good as a special starter for guests or just a solitary comfort. Continue reading….

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