Much like my diary page is an anonymous record about me to look back on in time if I choose. This food page kind of serves (excuse the pun) the same purpose. One of the first things I realized on becoming single was my love of eating wasn't matched by my love or ability to actually cook. You won't find accurate  measures or times. I hope that doesn't dissuade you from trying one or two of my food recipes. I find being a slave to a cookbook kind of dulls the taste buds a little when it's time to eat.


I've been experimenting with soups for over a year now. Soups is a simple, comfort food that doesn't take long to make, can be stored in the fridge for a day or two or frozen. Soup for me, satisfies more than just my appetite it makes me feel happy. Maybe it's because the ingredients are fresh, good for me and I've turned an ugly bunch of vegetables into something warm and norishing.

The base for the following soup recipes is the same.
1 large onion (tennis ball size)
Garlic ( a little or a lot depending on your tastes)
A tablespoon of oil ( a splash, I'm not anal about portions. Cooking's all about being nice to you and those you're feeding. So practice with a little experimentation along the way is the name of the game).


There's a lot of good stuff in carrots and if your interested visit the following.
Coriander as well as adding to the flavour also, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. So here's what you need.

6 to 8 big carrots
1 medium onion.
Vegetable stock (cubes or powder, doesn't matter)
Coriander (fresh or dried)
Garlic (optional)

Slice the onion, wash and dice the carrots, peel and slice a clove of garlic (you can miss this out if you're not a fan), mix a teaspoon or two of the veg stock with a half pint of boiling water.
Put a little oil in the bottom of a saucepan and then add the onions. You don't want to fry them just sweat them in a gentle heat until they are clear. After a minute or two add the carrots and garlic and sweat them. stirring occasionally for a couple of minutes. Then add your stock, just enough to cover all. If you don't have enough then top up with a little more water. Bring to the boil. Chop up a few leaves of Coriander or a good pinch of dried Coriander, add to the mix and simmer for 20 minutes. Keep some of the fresh Coriander back to add as a dressing to sprinkle over the top, when you serve.
I use a small electric hand blender to mix things up. The longer you blend the smoother the soup. when you serve, sprinkle a little finely chopped coriander on top. You could also pour a little cream over, if you wish..

Celery and blue cheese Soup.

So I'm now well into my "using seasonal vegetables" stint and there's lots more to come but first another soup. Celery. Celery is a good dietary fibre vegetable (makes you feel full) Celery comes from the top half of the Apium graveolens plant. The bottom half being Celeriac. Although these days both have been if you were to grow it yourself you would buy different seeds for Celery and Celeriac More on Celeriac later.

1 head of Celery.
1 medium potato.
1 medium red onion.
Vegetable stock.
Blue Cheese (any blue cheese will be fine)
Garlic (optional)

Prep and cooking is much the same as for the Carrot and Corriander. The only difference is half way through the simmering stage you crumble the blue cheese into the soup. The cheese will change the flavour some what so, easy does it. You can add more later if you need to.   

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