Celery Soup…

I made this tonight and it was very tasty and VERY filling. One bowl of it and I was full. Serves 2 to 4 and takes about an hour. I had mine with multigrain crackers but serve it with hunks of crusty bread.


5 stalks of celery, 1 onion, 2 cloves of garlic, 2 large carrots, 1 litre of vegetable stock, half a cup of barley, a little oil, a pinch of paprika, salt and pepper to taste. I also added half a green pepper and a few small tomatoes from my garden.

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Heat the oil in a stockpot or large pan. Chop the onions and crush the garlic and add them to the hot oil. Turn down the heat and leave them to gently cook. Chop the carrots and add to the pot. soak the barley in the hot stock for 5 minutes while the pot simmers. Peel the fibrous strings off the celery as it will cook easier and you won’t be wrestling with it when you eat the soup. Chop the celery, rinse and add to the pot with a pinch of paprika and the salt and pepper.

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Add the stock and barley and increase the heat brining the pan to the boil. Boil for a few minutes and then cover and turn down to a simmer. Simmer for 30 to 40 minutes. When the celery and carrots are soft blend the soup and return to the pan to simmer for a few more minutes.

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Serve with a hunk of crusty bread and enjoy.





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Once it has been taste tested the notes I made are transcribed into my Moleskine recipe journal. x


Oregano and Feta Pasta


Serves 1 or 2 with crusty bread and a salad to accompany.


2 x tins peeled plum tomatoes (chopped)

2 cloves of garlic

100g feta cheese cubed and crumbled

200g macaroni

Oregano, generous pinch of sugar, oil, salt and pepper to taste.

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Heat a tablespoon of oil in a heavy based pan or ovenproof casserole. Add the chopped garlic and warm through. Drain the tomatoes, chop and add to the pan. Put the pasta on to cook. Leave the tomatoes to simmer for 10 minutes to break down. Add the sugar to counteract the acidity of the tomatoes. Mash the tomatoes down to ensure there are no big lumps. Simmer for a further 10 minutes and add the oregano. Chop and crumble the feta and add to the tomato sauce. Mix with the cooked and drained pasta. Cover the casserole with tinfoil and top with a little crumbled feta then place in the oven on 250C for 30 minutes.

blog 006 I rate this high in the taste stakes and cook it often. It is perfect with garlic bread and a crisp green salad. The feta retains it shape whilst it cooks but tastes so light and has a little tiny salt kick. I love the casserole I cook it in. It comes from a place in Somerset called Muchelney which is a traditional pottery on the site of an ancient monastery. We watched these being made by hand and I just had to buy myself one. My trusty Moleskine recipe journal has this recipe in it.


Lentil Soup


this soup is easy and gorgeous.

200g red lentils, an onion chopped, a clove of garlic crushed, one carrot chopped, half a teaspoon of hot paprika, 1 litre of vegetable stock, salt and black pepper to taste. The easy bit, bung everything in a pan and simmer covered for 40 minutes, mash everything up and simmer for a further 5 minutes. Serve with crusty bread.


hot paprika is essential in this recipe. If you have only ordinary paprika add a speck of cayenne pepper to it.




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