Some folk are mighty scared by even the thought of a dental chair, so no more talk about them! But WE are really happy to be able to tell YOU that HER tooth had not lost that filling, everything was in order, it was norty tongue telling gross fibs!
So let us talk, or rather write, about happier things, like soup. WE lurve them and here are two that WE, correction, SHE makes quite often.
First up, is that gloriously coloured red Soup. SHE wrote about it just before the holidays but has now received a couple of emails asking HER for the actual recipe, here it is, YOU are getting not one BUT two recipes today!
Beetroot Soup with Lime zest. For four people.. with generous portions!
6 good sized cooked Beetroot. SHE cooks them with their skins on, which then slip off quite easily when they are cooked. Chop 5 of them in to chunks and the 6th into fine long pieces.
1 Litre of GOOD chicken stock.
Sour Cream or Creme Fraiche.
Grated Lime Zest.
Seasoning.
Put the chopped Beetroot into a blender with a cup of the stock and whizz until smooth. Add the remaining stock and whizz again until it is all smooth. Add seasoning and taste. Serve in bowls with a large dollop of either Sour Cream or Creme Fraiche and top with the long slices of Beetroot and a little Lime zest on top of the cream. Serve with a good crusty bread.
Herbed Split Pea & Ham Soup.
Serves eight and freezes brilliantly!
500g dried green split Peas.
2 litres of UNSALTED of GOOD Chicken stock.
Make it at home, it is always better!
250g of good quality smoked sliced Ham.
4 crushed cloves of Garlic.
Fresh curly Parsley, NOT flat leaf.
2 Bay leaves.
2tsp of dried Thyme.
2tsp of dried Marjoram.
2 medium Onions, cut in half.
4 whole cloves.
Salt.
Combine the split peas, chicken stock, ham, garlic and herbs in a stockpot. Stick a clove into each piece of onion and add to the soup. Being to a rolling boil over a high heat, then reduce the heat to low, partially cover the pot and simmer for about two hours until the peas are soft enough to crush.
Puree in a food processor but do not make the soup too smooth.
Tomorrow.. yes, WE will be back again with a fabulousss recipe for a bread that WE jurst lurve.. Spelt Sourdough.
Now off YOU go to do what ever it is that Dear Readers do at nine of the clock and WE are going
to read a new book which SHE found yesterday.
GeeGee Parrot.
January 8th, 2014.
So let us talk, or rather write, about happier things, like soup. WE lurve them and here are two that WE, correction, SHE makes quite often.
First up, is that gloriously coloured red Soup. SHE wrote about it just before the holidays but has now received a couple of emails asking HER for the actual recipe, here it is, YOU are getting not one BUT two recipes today!
Beetroot Soup with Lime zest. For four people.. with generous portions!
6 good sized cooked Beetroot. SHE cooks them with their skins on, which then slip off quite easily when they are cooked. Chop 5 of them in to chunks and the 6th into fine long pieces.
1 Litre of GOOD chicken stock.
Sour Cream or Creme Fraiche.
Grated Lime Zest.
Seasoning.
Put the chopped Beetroot into a blender with a cup of the stock and whizz until smooth. Add the remaining stock and whizz again until it is all smooth. Add seasoning and taste. Serve in bowls with a large dollop of either Sour Cream or Creme Fraiche and top with the long slices of Beetroot and a little Lime zest on top of the cream. Serve with a good crusty bread.
Herbed Split Pea & Ham Soup.
Serves eight and freezes brilliantly!
500g dried green split Peas.
2 litres of UNSALTED of GOOD Chicken stock.
Make it at home, it is always better!
250g of good quality smoked sliced Ham.
4 crushed cloves of Garlic.
Fresh curly Parsley, NOT flat leaf.
2 Bay leaves.
2tsp of dried Thyme.
2tsp of dried Marjoram.
2 medium Onions, cut in half.
4 whole cloves.
Salt.
Combine the split peas, chicken stock, ham, garlic and herbs in a stockpot. Stick a clove into each piece of onion and add to the soup. Being to a rolling boil over a high heat, then reduce the heat to low, partially cover the pot and simmer for about two hours until the peas are soft enough to crush.
Puree in a food processor but do not make the soup too smooth.
Tomorrow.. yes, WE will be back again with a fabulousss recipe for a bread that WE jurst lurve.. Spelt Sourdough.
Now off YOU go to do what ever it is that Dear Readers do at nine of the clock and WE are going
to read a new book which SHE found yesterday.
GeeGee Parrot.
January 8th, 2014.
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