I spent the afternoon a'dozing on front door pole, as you know she aka the witch had taken it upon herself to spray me so that all my feathers and bare bits were soaked.. ugh. So I wasn't privy to what she was doing in YumYum HQ.
There were sounds of water and doors shutting, white washing cupboard.. aka dishwasher.. was on and making happy noises. Then fierce Mr.Bissell, the vacuum, came out of his house, the old boiler room, and he disappeared in there as well.
Then there were chopping noises and a smell of beetroots being cooked.. 'ah, she making our most favourite soup' I thought and flew onto the door and clambered down and hopped onto Goosie head. Everything had been washed and given a rub.. so it looked veryvery shiny indeed!
She had cooked me another egg as I has slurped every morsel of the first one, there was a teaspoonful of the pureed beetroots, an extra generous dollop of hummus and a few steamed french beans.. all very delish!
And toast as well! Got to have a crust or two of rye bread with good soup, she eats hers without butter, in fact, I know she hasn't used butter since the day she started this slimming lark. What she has instead is, of course, that pure white heavely goaty curd but only one or two small slices per day.
She plans to make ricotta when we come back from Pewsey, yes, we are off on a jaunt to Wiltshire to help Michele celebrate her birthday in May and the very next day, it is Poppys' birthday, Poppy being Micheles' first grandchild, she will be ten.
Now, don't let me wander off. I promised you another soup recipe and here it is. It's very green.. green and slurpy!
Spinach, Sage and Potato Soup.
You will need:
Vegetable oil.
2 red onions peeled, finely sliced and chopped.
3 cloves of garlic crushed and chopped.
15g of FRESH sage leaves.
500g of large potatoes, peeled and diced.
250g of baby leaf spinach plus a few for garnish.
1.5 litres of vegetable stock.
Salt and freshly ground pepper.
Water.
How to do it:
Pour a little vegetable oil into a large saucepan and heat gently.
Add the onions and cook for 3 minutes.
Stir in the sage, garlic and 4 tbsp of water and cook for 3 minutes.
OR the water has evaporated.
Add potatoes and stock.
Bring to the boil, cover, then simmer gently for 15 minutes.
Make sure the potatoes are soft.
Stir in the spinach and cook for 4-5 minutes or until it has wilted.
Puree with a handheld blender and season to taste.
Serve garnished with a few spinach leaves and a scattering of black pepper.
She does this recipe using baby sorrel leaves! That, Dear Readers, is a spectacular soup for the colour is amazing!
When she next goes to the allotments, she'll bring home some rosemary, it is at its' very best at this time of year. It's in flower and the new growth means the leaves are soft and smell and taste quite divine. The night she brings it back, we will make rosemary rosties, they're delicious.
You can serve them as a dish by itself with a selection of other vegetables but we'll probably eat it with calves liver.
Now we have papers to read, I have had my second soaking and surprise surprise, I didn't moan and whinge as much as usual, I can't be getting used to it, can I?
GeeGee Parrot.
April 24th, 2016.
There were sounds of water and doors shutting, white washing cupboard.. aka dishwasher.. was on and making happy noises. Then fierce Mr.Bissell, the vacuum, came out of his house, the old boiler room, and he disappeared in there as well.
Then there were chopping noises and a smell of beetroots being cooked.. 'ah, she making our most favourite soup' I thought and flew onto the door and clambered down and hopped onto Goosie head. Everything had been washed and given a rub.. so it looked veryvery shiny indeed!
She had cooked me another egg as I has slurped every morsel of the first one, there was a teaspoonful of the pureed beetroots, an extra generous dollop of hummus and a few steamed french beans.. all very delish!
And toast as well! Got to have a crust or two of rye bread with good soup, she eats hers without butter, in fact, I know she hasn't used butter since the day she started this slimming lark. What she has instead is, of course, that pure white heavely goaty curd but only one or two small slices per day.
She plans to make ricotta when we come back from Pewsey, yes, we are off on a jaunt to Wiltshire to help Michele celebrate her birthday in May and the very next day, it is Poppys' birthday, Poppy being Micheles' first grandchild, she will be ten.
Now, don't let me wander off. I promised you another soup recipe and here it is. It's very green.. green and slurpy!
Spinach, Sage and Potato Soup.
You will need:
Vegetable oil.
2 red onions peeled, finely sliced and chopped.
3 cloves of garlic crushed and chopped.
15g of FRESH sage leaves.
500g of large potatoes, peeled and diced.
250g of baby leaf spinach plus a few for garnish.
1.5 litres of vegetable stock.
Salt and freshly ground pepper.
Water.
How to do it:
Pour a little vegetable oil into a large saucepan and heat gently.
Add the onions and cook for 3 minutes.
Stir in the sage, garlic and 4 tbsp of water and cook for 3 minutes.
OR the water has evaporated.
Add potatoes and stock.
Bring to the boil, cover, then simmer gently for 15 minutes.
Make sure the potatoes are soft.
Stir in the spinach and cook for 4-5 minutes or until it has wilted.
Puree with a handheld blender and season to taste.
Serve garnished with a few spinach leaves and a scattering of black pepper.
She does this recipe using baby sorrel leaves! That, Dear Readers, is a spectacular soup for the colour is amazing!
When she next goes to the allotments, she'll bring home some rosemary, it is at its' very best at this time of year. It's in flower and the new growth means the leaves are soft and smell and taste quite divine. The night she brings it back, we will make rosemary rosties, they're delicious.
You can serve them as a dish by itself with a selection of other vegetables but we'll probably eat it with calves liver.
Now we have papers to read, I have had my second soaking and surprise surprise, I didn't moan and whinge as much as usual, I can't be getting used to it, can I?
GeeGee Parrot.
April 24th, 2016.
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