Hot Topic

Let’s get cooking! 🍱🍲🥫🥘🥟🍝🍕🥕🥦🥑🌶👏


Userlevel 7
Badge +11
  • Rocket Scientist
  • 15505 replies
Thought it might be nice to share our favourite, tried and tested, recipes with one another, or our own original recipes even.


I was cooking this vegetarian recipe this evening and it’s one of my favourite soups!


Moroccan chickpea Apple soup


Ingreds
2 tbsp of rapeseed oil
1 bunch of Spring Onions
3 Cavelo Nero leaves(you can use sweetheart or Savoy cabbage if prefer )
2 tsp of ground cumin
650 ml vegetable stock
400g of your favourite fresh tomatoes
1 jalapeño(I use Scotch bonnet but that’s way too hot for most palates)
Can of chickpeas
1 Red Pepper (capsicum)
1 yellow pepper
2 apples of your choice (I use Braeburn)
Can of butter beans
Juice of one lemon
Black pepper
Smoked paprika
Baked feta (rennet free, if veggie) (only needs 10 mins in oven)
Grated zest of one lemon (avoid white pith)
Fresh mint, chopped
Fresh coriander, chopped


Method
Heat rapeseed in large deep pan on hob
Add chopped spring onions and chppped cabbage leaves.
Heat til softened, for ten mins, on high heat.
Stir frequently.
Add the cumin.
Add the boiling stock, chopped tomatoes and chopped chilli
Stir in the chick peas (rinsed)
Deseed and chop into squares the yellow and red peppers. Add to pan.
Keep pan on hob on high heat for ten more minutes, stirring regularly
Chop the apples and add to the pan immediately (else will brown)
Add the can of butter beans (rinsed)
Grate the lemon zest then juice the lemon. Add the juice to the pan and stir.
Grind in black pepper to taste, and a tsp of smoked paprika.

Put feta into oven at this stage, to bake for ten minutes, whilst pan simmers.
Simmer pan for fifteen mins on a medium heat.
Serve into bowls
Top each serving with lemon zest and the chopped fresh herbs
Remove feta from oven, and top each bowl with a few cubes / chunks.


I hope you really enjoy this hearty, nutritious, vegetarian soup as much as I do!!!!!!!
Happy cooking, happy eating!

786 replies

Userlevel 7
Badge +11

Still managing to get British 🍓🍓🍓🍓🍓🍓🍓🍓🇬🇧👍, served with physalis and kefir

 

Userlevel 7
Badge +11

Three years ago, we started this bugger. Thought I’d sneak another cheeky pic in, of my pasta medley, with sizzling peppers and celeriac

 

Userlevel 7
Badge +11

I’m proud of that our Marc 🤣🤣🤣🤣🤣. The mixing of different food types, why does everything even need to be breakfast, lunch, dinner 🤷‍♀️, I am fast learning to eat what I fancy, when I want it. No set times anymore, no set food types. It works hee. Love the added soy sauce hee hee hee 🤣🤣🤣🤣🤣

Userlevel 7
Badge +9

Have a confession. Just had breakfast of porridge with tuna and soy sauce.

There. I said it! Phew, feel better now.

(actually it was very tasty. weird texture, tbf.) :yum:

Agog

Userlevel 7
Badge +8

Have a confession. Just had breakfast of porridge with tuna and soy sauce.

There. I said it! Phew, feel better now.

(actually it was very tasty. weird texture, tbf.) :yum:

How on earth did you decide to mix those ingredients, are you trying to save time by mixing your breakfast and lunch together

At least you'll now  have the time to transfer all those posts to the proper thread

Have a confession. Just had breakfast of porridge with tuna and soy sauce.

There. I said it! Phew, feel better now.

(actually it was very tasty. weird texture, tbf.) :yum:

Userlevel 7
Badge +11

Looking at your tagliatelle made me hungry, our Mads 👍👏👏👏👏👏👏,  but starting gently, with these jumbo 🍄🍄, with cauliflower, baby 🥕🥕🥕and sugar snaps. Bit of fresh thyme too. 

 

Userlevel 7
Badge +11

Really into the fresh herbs at the moment myself, our Mads. I actually bought fresh thyme. Bit fiddly isn’t it, pulling it off the twig hee, prefer to just chop herbs, BUT think it’s worth the effort as gives a lovely unique aroma and taste. Liking adding it to my dishes. The herbs on that lovely creamy carbonara  are perfect. Looks a tasty dish 😋👍

Userlevel 7
Badge +9

I love dumplings @Angelabikerbabe@Bev all your veggie offerings look amazing!

I made another carbonara over the weekend, I may be a bit obsessed at this point…

 

Ooh , looks lovely 

I love dumplings @Angelabikerbabe! @Bev all your veggie offerings look amazing!

I made another carbonara over the weekend, I may be a bit obsessed at this point…

 

Userlevel 7
Badge +9

Mmmm sausage casserole and dumplings. Scrumptious comfort food 😋👍

Userlevel 7
Badge +11
Wrong way round hee 🤣🤣🤣🤣but thst was one fresh tasty meal 😳👍😛

 

Userlevel 7
Badge +11

In it goes ya beauties 💕💕💕

 

Userlevel 7
Badge +11

And a touch of apple and celeriac, I’m feeling hee

 

Userlevel 7
Badge +11

Just starting a kinda cauliflower cheese but with a twist of colour

 

Userlevel 7
Badge +11

Ended up later than planned but really gorgeous and fresh. 

Lemon jus perfect 🍋💕👍

 

Userlevel 7
Badge +11

Preparing a simple little cosy medley of baby new potatoes in their skinnies, with fresh asparagus, fresh mint, fresh thyme and lemon. Hope it’s as tasty as it’s smelling, as plan to enjoy it with Chateau DIY programme at 1600hrs. 🥔🍋🌱🍃💕

Userlevel 7
Badge +11

Spinach, rocket, feta salad, with olives

Balsamic, extra virgin, seeds and toms 💕💕💕🥗

 

Userlevel 7
Badge +5

That looks super yummy @Mads I need to look out for that 🍦🍨🍧

I love pasta more than anything @Bev - hahaha it’s a very good play on words, we’ll need all of our complex carbs for our trek up North! 

I’ve found apple strudel ice cream in Lidl and thought of your wonderful pic from Berlin @Scubaseahorse - would you give this a try?

 

Userlevel 7
Badge +11

I dunno what’s wrong with me 🤣🤣🤣🤣🤣🤣but since the challenge, I’m craving pasta morning noon and night 🤣🤣🤣🤣🤣🤣🤣. I am soooooooooooooooo looking at that gorgeous dish of food our Mads, thinking I could just eat that off the screen right now, mmmmmmmmmm! I know our Nat adores pumpkin and sage! She’d love that! 

I soooooooo adore that inventive name for the restaurant! 😳😳😳😳😳😳What a superb play on words! Bloomin LOVE that! 👍👍👍👍👏👏👏👏👏👏👏👏👏👏

Keep your pasta pics a coming our Mads! It’s ok for me to not eat seasonal just this week🤣🤣🤣🤣, for a breather, then it’ll be back into my daily eating in some way for sure, by October. Saying that, we’ll need lots of CHO for our trek to Glasgow and back hee hee hee, so maybe pasta can stay! 😉🙃🤭🤭🤭🤭 

Speaking of filled veggie pasta I also had some of that last weekend! It wasn’t made by yours truly, I was at a restaurant in East London called Eataly, but how lovely :heart_eyes:, pumpkin ravioli in sage butter:

I love love love pine nuts @Bev - and for that matter I love pesto!

Ahh thank you @Bev :blush: , no spiralina - not sure I have it in me to make a healthy cookie :joy: - they’re made with muscovado sugar so that’s why they have that colour! 

Userlevel 7
Badge +11

I’m into the filled veggie pasta at the moment, our Mads, with simple pesto and olives. Also love it cold with olive oil, pine nuts and spinach! Think the first PP Challenge of eating all seasonal, all British, made me soooooooooo love and embrace local, but now truly craving  Mediterranean day in day out! Had bloomin olives for breakfast again 🤣🤣🤣🤣🤣🤣🤣👍

Can see from your photo alone, how perfect the texture of your cookie is, Mads 🍪💕👍. Really chewy, soft. Has it got spiralina in, Mads? Very healthy. 

 

I’ll post you some today @Nataly :wink: 

@Bev pasta is my favourite thing in the world, those olives look lovely:heart_eyes:

I made some cookies this week, I only managed to take a picture of one and this one was a bit under baked (it was my test ride cookie), but I thought I’d share anyway!

 

Userlevel 7
Badge +11

Exactly our Nat., who knew, eh! 😳😳😳😳😳😳👍💕. Sometimes ya just have to go with what ya have and give anything really, a go. I truly didn’t think it would, but thought what’s to lose? Turned out soooooo delicious! I’m  truly addicted to Ginos olives now Nat hee! 

Reply