recipe

Okay. We are closer to Autumn,  and Im really happy of it!  Here in the day it is still hot but the nights are a delight. You're almost  feel cold.. But I know that those who wait for spring are happy and it's fine. Spring is lovely too. I made this creamy soup a while ago (I love soups all year round ) but typical of mine I did not find where I had it. Ordering yesterday I finally found it! It is  delicious  and healthy (like many soups) and is very good with sliced almonds when served. And I love ginger too ! With Esperanza my daughter we love soups. I hope you enjoy it. Much love! Source : BBC Good food Ingredients 1 tablespoon  oil 1 medium onion chopped 2 tablespoon grated ginger 2 garlic cloves sliced 1/2 tsp groun nutmeg 800 ml vegetable stock 400 grams carrots sliced 400 grams can cannellini beans 4 tablespoons almonds cut in slivers or flaked almonds Method Heat the oil in a large pan, add the onion, ginger and garlic and fry  for 3 minutes un...

Other delicious soup recipe.  Apparently I move between soups and desserts, but no, we really do everything but when a soup is as rich as this one, it's worth taking pictures and publishing it. In fact, I have other recipes waiting for post, but as spring will  arrive in the northern hemisphere, I would prefer to share it now. Here the summer is  almost over and my favorite season is here soon : autumn. But I have already told you that I eat soups almost all year round. And I love it.... Adapted from : Victoria Classic (Cherished recipes) Ingredients 1 tablespoon olive oil salt 1/2 cup chopped green onions 1 tablespoon minced garlic 1 1/2 cups baby  mushrooms  2 cups veggie (or chicken) stock HERE a recipe for veggie stock 1 teaspoon lemon zest 1 tablespoon lemon juice 2 cups heavy cream 1/2 cup dry white wine 1 teaspoon fresh thyme or  rosemary Garnish : thyme, sauteed mushrooms or lemon ribbons Method Heat olive oil  in a large stockpot over medium ...

I've said it before when I post soups:  I love soups, especially vegetables soups.  This courgette and tomato soup was delicious. and it usually reaches me for two days.  I eat soups almost all year round. For two days I keep  in a tupper on fridge  but it can also be frozen. To this recipe I added basil cause I love it. Source: Good Food (BBC) (Mini basil, sweet basil and purple basil in pots) Ingredients 2 tablespoon butter 2 or 3  green onions chopped 3 medium courgettes or zuchini 2 medium tomatoes chopped 2 tablespoon plain flour 1/2 teaspoon turmeric 1,5 liter vegetable (or chicken) stock from cubes 1 tablespoon basil chopped Crusty bread to serve (optative) Method Melt the butter in a large pan  add the green onions and zucchini in slices and cook for 5 minutes on a medium heat, stirrimg occasionally . Add the tomatoes and flour with some water.  Cook by a couple minutes always stirring around to stop the flour from becoming lumpy . Add the...

In these Christmas times beautiful and crazy,  (although I do not go out much I'm the one that I get to those who come to the house) a simple and delicious  soup recipe, and then we continue with the Christmas recipes. I call it my magic soup, because of how rich it is, how fast it is made and how comforting it is. My daugther say  that also has many vitamins and is good. But I do it because  only I love it. Is vegetarian too, have red lentils, carrots, spices, curry, some basil and zucchini,  :) Adapted from : All recipes UK Ingredients 250 grams red lentils (US 1 1/4 cup) (UK 9 oz) 3 medium carrots 2 green onions (roughly chopped) 2 garlic cloves (crushed) 2 tablespoons basil chopped. 2 teaspoon curry powder 2 medium zucchini peeled and in slices 1 teaspoon coriander powder 1.2 vegetable stock vegetable oil 1/3 cup heavy cream or greek yogurt salt and pepper Method Heat some oil in a large saucepan over a medium heat. Gently fry  green chopped onions and ...

Basil and zucchini are two of my favorites veggie foods.. This cream zucchini soup is really wonderful and really easy  and you can serve with some baguette slices and tomatoes and you will have a delicious and simple meal. Adapted from: My recipes Ingredients 4-5 servings 2 tablespoons of  sunflower oil 1/2 cup yellow onion chopped 1 garlic clove chopped 2 medium zucchini sliced  and with peel 2 cups reduce sodium  veggie broth 1 cup losely packed basil leaves washed and stemmed salt and pepper 3 tablespoons creme  fraiche or sour cream Method Heat sunflower oil in a large saucepan over nedium heat. Add onion and garlic and cook until translucent. About 5 minutes. Add zucchinis in slices and cook by other 3 minutes. Then add veggie broth and basil leaves. Reduce heat and cook by 20 minutes. Puree the soup in batches in a blender. You can use  an strainer  to push  some solid bites but I dont think is necessary.  Add the creme fraiche and sea...

This time two recipes in a row  : Easy fig ricotta custards  Asparagus cream-soup  I've put them together because sometimes I do not have so much time to do the posts. Here day by day you never know what coming ! Easy fig ricotta custards  is absolutely delicious and you can use others fruits like strawberries, cherries or grapes .... ... recipe from :  Georgeats Asparagus cream -soup from my mom's recipes. Hope you enjoy both :) Easy fig ricotta custards recipe Ingredients 200 grams firm ricotta 1/2 cup milk 2 eggs 2 tablespoons  maple syrup  or  corn syrup 1 teaspoon vanilla extract 3 or 4 figs halved (or strawberries or cherries) Method Preheat the oven to 180°c (360 F). In a large bowl whisk  ricotta, milk, eggs, maple or corn syrup and vanilla until they become smooth and creamy. Ricotta is a bit grainy but is ok . But whisk until the lumps are gone. Divide the mixture  between four ramekins, resting on a baking tray. Drop some piec...