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Friday, 30 January 2015

Visit to Liseberg Christmas market in Gothenburg!

In December we decided to take a trek to Gothenberg, about two hours away, to enjoy the Christmas market there. I loved it! Definitely somewhere I would venture again. Great atmosphere and nice build up to Christmas in the great north!

Tuesday, 15 July 2014

My grandma Barbara's famous potato and leek soup - timeless

Hello readers. 

I am not turning my blog into yet another cooking site don't worry! But I decided to finalize my weekly cooking blogs with my Grandma's old recipe which will continue for generations to come. Plus my best friend Ola loves soup, so it'd be rude not to :)

As always when I cook, I don't stick to exact measurements, when you do that, your food becomes lifeless, so it's important to get a feeling when you cook soup, and adjust to your own taste. Some people like chunky soup, some like smooth, chunk-less consistencies.

Here is how I made Barbara's potato and leek soup (with a hint of coriander)

Okay, so this is everything you need. 
 I followed some of Jamie Oliver's advice when cooking leeks, chop off the rubbery end...
 Don't use the rubbery, hard feeling leaves
 Chop off about an inch from the bottom aswell
 Slice down the middle, long ways, it makes it much easier to ensure when you wash it that no dirt remains (Another Jamie Oliver tip)

 I took around four carrots
 Diced them up 
 Used around half an onion, diced it

 Took a little ginger, skinned it and cut it into cubes
 Added the onions and ginger to the blender with some cold water, this makes a nice sauce mixture. Grandma didn't do this, but I find it ensures the ginger is extra fine.

 The boring bit - peel and slice some potatoes, again it can be as many as you like (within reason of course!)
 Heat a couple tablespoons of olive oil in the pan

 Whilst the oil heats, grind some coriander
 Pour the ginger and onion mix from blender into the oil, get it sizzling for a couple of minutes

 Add the leeks to the mixture
 Let the leeks cook into it for 3-5 minutes, until you see the leeks starting to soften and unfold

 Add the carrots
 Three twists of sea salt going in...

 Add the stock (I made up around 1.3 litres of vegetable stock to add
 Add the grounded coriander
 Add potatoes
 Bring to a boil and then turn down to simmer with lid partially on, for around 30 minutes
 Ok, dinner is served. 


Carrie O.

Monday, 14 July 2014

My sweet potato obsession - photo guide to making soup!

Sweet potatoes are a nutritious and mineral bound gift from the earth to our taste buds. Thank you earth :)

I did a quick google search for a nice and easy soup recipe I could use with my sweet potatoes. I love to add onion usually, but it can cause acid reflux when I use it so often, so in this recipe I found, I omitted the onion and used two large sweet potatoes instead!

The full recipe I used was here:

Below is my quick photo guide to making: 

Carrot and sweet potato soup with ginger and coriander

 2 chopped sweet potatoes

 2 cups of chopped carrots
Extra rinse

 Heat around four tablespoons of olive oil
 Grind in a bowl a tablespoon of Coriander
Mince up a tablespoon of fresh ginger

 Have the stock handy

Add olive oil to pan and heat, enough to cover most of bottom of pan
First add the ginger to sizzle for 30 seconds, then add the carrots and sweet potatoes, cook for a couple of minutes, just to envelope the food in the olive oil and flavour
 Pour in the stock, I used 1.5 stock cubes and mixed it with enough water to cover the veg in the pan (I don't stick to exact measurements)

 When the mixture is boiling, reduce the heat and add the crunched and grounded coriander.
 Add salt to flavour, sea salt is best, and the amount is up to you! For me, I put in a few twists.

 Leave to simmer on low heat, until the vegetables are soft and tender.

 When the soup is almost cool, pour into blender, but only half fill at a time, depending on size of blender of course.

 Looks a little like baby food, but taste phenomenal! I used a fresh pan to pour the blended soup into.
 Et voila!!


Carrie O.