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Tomato and Onion Soup Recipe

Yesterday I spent most of the afternoon fighting my way through the tomato and pumpkin area of our veggie garden. You have no idea how crazy plants can get if they are left to their own devices for a week. It was wonderful though, to be working amongst the veggies and discovering hidden treasures amongst the foliage. There was slight drizzling of rain, the perfect weather for garden work. I managed to collect quite a few tomatoes from the heart of the mass of plants and they taste so sweet, so good indeed!

I also got a head start on those weeds that like to grow all over the place. With all the rain we have been having, they are huge! The ground is lovely and soft after the constant thunderstorms, so pulling them out has been quite an easy job.

We have decided to grow more food for our family and develop the unused areas of our ground. Jenna and Erin have chosen their own veggie beds to look after. They are going to care for these beds, weed them and try succession planting as well. It makes me happy that they are serious about this and that they made the decision by themselves. We spoke about eating what is actually growing in season and not buying produce that has been flown in from overseas or kept in cold storage. They felt very strongly about us developing our acre of land here to sustain our family and then we can also barter produce with neighbours and friends. Feels right, feels good…

Last night I made a tomato and onion soup with veggies picked from our garden, I am so please with how it turned out, it got the ‘delicious vote’ from the family so I will definitely be making it again soon!

Tomato and Onion Soup:

Olive oil 2 tablespoons
Garlic 2 teaspoons
Herbal salt
Black pepper
About 600 grams of tomatoes, you can add more
3 onions, diced
Chicken and vegetable stock, 500 mls
500 mls water
Half a can of butter beans, rinsed
4 chopped baby potatoes
Parmesan cheese

Add 2 tablespoons of olive oil to your pot. Once heated add 2 teaspoons of chopped garlic and then the diced onions.
Cook for about 5 mins until the onions have softened.
Chop up the tomatoes and add to the pot and stir.
Add 500 mls of chicken and vegetable stock to the tomatoes and simmer on a medium heat so the tomatoes can release their flavour, then add 500 mls of water.
Add the butter beans and potatoes and cook until the potatoes are soft or just add cooked potatoes.
Add salt and pepper to taste.
I used a potato masher to squash all the veggies a little before serving.
You could also add a little Parmesan cheese as a garnish and it tastes amazing too!




Today has been a lovely, easy day. We built a quick reed fence to stop the chickens from flying over the wall to the back garden. This is where the dogs live and for some reason the chickens try their best to reach this part of our property. I am so relieved the fence is up and they are all safe and sound in the front garden now.

We are also having heavy rains tonight, it’s actually wonderful, don’t mention this to Richard, it has been raining for a few days now and he hasn’t been able to ride his bike, so he isn’t too thrilled about all the rain, (my poor love). Jenna and I made a delicious Jamie Oliver pasta recipe for dinner. It’s off of his Jamie Oliver Food Guide App, amazing and well worth it!

I also picked some Canary Yellow Spinach and cooked it up stalks and all with some coarse salt, pepper and fresh cream, yum! Can you believe how yellow those stalks are, just love it. These were from some heirloom veggie seeds I planted a few months ago.

Well, I’m off to bake a chocolate cake for my dad’s 83rd birthday tomorrow.
What have you been doing today?


Father and Son

We have had a lovely Saturday, we were busy most of the morning with shopping, I have been slowly gathering all my ingredients and materials for the cold processed soap making. I found some candy thermometers and I have my oils ready. We came home and Richard and Kye baked banana bread together, it was so sweet watching the two of them mixing and eating the ingredients… It was a special time… If you would like to make the recipe go here.
Well, now I am off to the kitchen to attempt my first soap batch from scratch, I am a little nervous but Richard is there to lend a helping hand, wish me luck! I will let you know how it all turns out soon.


Chinese Cabbage Oven Veggie Chips

Thank you all for your well wishes! You are so kind and thoughtful:) I adore this space, where I can come and write my thoughts and feelings, where I connect with the most wonderful people from all over, each day…. Thank you:) I am feeling a lot better today, the sun is shining and I can feel that Spring is approaching too, which is just wonderful!
I thought I would try and make some Chinese cabbage veggie oven chips, I was a little sceptical at first, BUT let me tell you, they are just SO tasty and crispy. I know this is true because Richard walked into the kitchen after I had just made the first batch, looked at what I was making and looked a little concerned. Green leaves on a baking tray coming out of the oven??? Then he tasted them and well…. let’s just say, I had to make a whole new batch:) He ate them all, loved them so… need I say more?? (They taste good)…
I used:
Chinese Cabbage
Olive oil
Have It Herbal Kitchen / Table Salt (seriously THE best herbal salt I have ever tasted!!)

These are so easy to make.
Tear up the cabbage into little pieces, pour some olive oil over them, grind some herbal salt over them and mix to ensure they are all lightly covered with oil and salt.

Space the pieces on a baking tray and pop into the oven on medium heat for about 10 minutes or so. You need to keep an eye on them as they can also burn easily too:) I am sure you could make these in your dehydrator too, it would just take a bit longer.

The finished delights! You must give it a try, you won’t be sorry:) I am going to give beetroot chips a try next, wish me luck:)
Linda (from a not too freezing, slightly warmer winter than usual, South Africa:)

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