Spicy Parsnip Soup

Well, apologies for the time lapse of my blog publications.

We are however - as they say back on track.

This delicious recipe is just perfect for the autumn, when we need some comforting nourishment.

You can scale the recipe up or down, depending on how many you are serving.

It does keep well refrigerated for a couple of days.

The ingredients are;-

2 Tbs olive oil

1 Tsp cumin seeds

1 Tsp coriander powder

1/2 Tsp Turmeric

1 Tsp Mustard seeds

1 sweet onion

3 cloves of garlic (adjust as you feel, or omit)

650g diced parsnips

1 vegetable stock cube

1 Tbs lime or lemon juice

500ml water

100ml Double cream (optional)

Method

Measure out all of the spices, salt and pepper,

Chop the onion and parsnips

Dry fry the spices in a saucepan

Add the olive oil and garlic, and fry for 5 minutes over a medium heat.

Add the water, stock cube and parsnips , lemon juice and cream and cook for 20-25 minute (until the parsnip is tender).

Blend using a stick blender or blender until smooth.

Serve with whatever toppings you want.

Topping Suggestions

Coriander leave

Slices of chili

Chopped nuts

Swirls of double cream

Dried cranberries

Mixes Seeds

All of these add to the nutritional value of the meal, adding valuable vitamins, minerals and macros that are so important for a health and wellbeing.

Mediterranean Pasta Salad

Delicious Hot or Cold.......

Serves 2 people

Ingredients

1 medium Aubergine thinly sliced

1 medium onion thinly sliced

2 garlic cloves thinly sliced

4 tomatoes sliced into wedges

A mixture of your favorite olives (I used black and green) 6 of each - halved

200g of dried pasta (your preferred shape) - I used spirals

50g parmesan - Freshly grated

4 Tbs olive oil

4 Tbs pine nuts

Salt and pepper

Method

1. First boil a kettle full of water, this cuts down on the cooking time.
   

2. Heat 2 TBS of olive oil in a frying pan.

3. Saute the onion over a medium heat, then add the garlic and aubergine, allow to cook and soften for 10 minutes.

4. Add the tomatoes and turn the heat down to low.

5. When boiled pour it into a large saucepan.

6. Salt the water.

7. Lower the pasta in and cook for the instructed length of time.

8. Add the olives to the vegetable mixture.

9. When the pasta is cooked, drain and rinse under cold water to halt the cooking process.

10. Add the pasta to the vegetable mix in the frying pan and toss lightly.

11. Mix in the pine nuts.

12. Season with salt and pepper.

13. Drizzle with the remaining olive oil.

14. Serve on your favorite plate and top with the parmesan cheese.

Enjoy. xx

Chicken Tikka Hanging Kebabs

Healthy, nutritious and so easy to make.

Ingredients

1. 500g Chicken Thigh meat cut into chunks.

2. 250g Greek Yoghurt.

3. 3 Tbsp. Your favorite tikka spice mix.

4. 1 Tbsp. Fresh lemon juice.

5. Salt and pepper to your taste.

For the hanging kebabs

1. 6 Mushrooms.

2. 8 Slices of red onion (keep the 'petals' large).

3. 8 Slices of red pepper / or a mix of red and green.

4. Your choice of sides to serve. Fries, Salad etc.

Method

1. A few hours before you intend to cook the chicken, place all the ingredients shown above into a bowl, and mix thoroughly to ensure all the chicken is coated in the spice mix. Then place into the fridge until you are ready to cook.

2. Preheat your oven to 190 degrees.

3. Wipe the mushrooms with a piece of kitchen roll if needed.

4. Peel the red onion and cut into 4 then peel away the 'petals'.

5. Slice the red pepper into large chunks.

6. Remove your marinating chicken tikka from the fridge.

7. Starting with a mushroom - Skewer it onto a skewer, then place a piece of chicken on, then the red and green pepper. Keep alternating until you have used up all the chicken and vegetables.

8. Place the skewers onto a baking tray and place in the heated oven for 30 minutes, until the chicken is not pink and it has taken on some colour.

9. Once cooked, remove the skewers from the oven and push a wedge of lemon onto the bottom of each skewer to secure them ready to hang.

10. Serve with your choice of sides, we had fries with a green salad and mayo to dip.