cooking up a storm at the edge of the world
Cullen skink is a traditional Scottish soup made from smoked haddock, potatoes, and onions. Originating from the town of Cullen in Moray, Scotland, the dish’s distinct flavour comes from the use of smoked haddock, which imparts a rich, smoky taste to the creamy soup. It’s popular in Scottish cuisine, particularly in the colder months. Prep …
Fried sage and white truffle-infused olive oil transform this soup into something really special. I’m not a big fan of dried sage. There’s something stale and unpalatable about the herb, I feel, so I tend not to cook with it. That was until fresh sage leaves began appearing in my veg box and I discovered …
A delicious creamy green soup showcasing the humble broad bean! The first time I’d ever tried broad beans was in a Moroccan inspired chicken tagine recipe some years ago. The only broad beans I could find at the time were frozen ones – and they were awful; tough, rubbery, inedible. These supermarket brand frozen broad …
aka: what to do with all those ignored vegetables at the bottom of the fridge! Let’s talk Lego! My husband, bless his cotton socks, doesn’t do a lot of cooking. He can peer into a full refrigerator and not come up with a single idea for dinner. Shelves of vibrant vegetables get ignored in favour …
All the flavour and nearly half the calories! I love a hearty, creamy bowl of soup, me. Especially when the winds are howling outside and you want something warm and comforting. Alas, most creamy soup recipes use a ridiculous amount of double cream – something I just can’t afford to eat right now while I’m trying …
Packed with the flavour of lycopene rich tomatoes and slow roasted garlic. Nothing beats the humble tomato. Packed full of lycopene, its antioxidant properties and health benefits are well documented. Plus, a bowl of steaming hot tomato soup is the perfect comfort food, wouldn’t you agree? Especially when accompanied by a gorgeous, oozing, freshly made …
Remember, remember the 5th of November. I may lament about the scaled down UK Halloween and lack of trick or treaters (we only had two this year – they left with loads of sweeties) compared to my rural Canadian upbringing, but do you know what? Bonfire night totally makes up for it. I hadn’t even …
ideal for sipping from a tin cup on the rocky sea shore Hot soup sipped from a tin cup while sitting on the rocky shore watching the waves dance. What can be better than that? There are nine years between my eldest child and my youngest. This means it can be difficult to find something …
I do not have green fingers. I could not be called a gardener in any sense of the word. I do have some houseplants, which, for some reason, have evolved to be very hardy plants indeed, able to withstand weeks of drought in between the times when I actually remember to water them. How they …
There’s nothing better than a hearty, warming vegetable soup when the wind is howling outside.
This delicately flavoured low calorie vegan soup is adapted from a Rose Elliot recipe found her book Vegetarian Cookery (1998).
Jazz up your usual tattie and leek soup with some roasted Orkney smoked garlic and some Shetland seaweed.
This soup recipe is adapted from one found in Alfred Vogel’s Naturally Fresh & Delicious recipe book.
When I saw this recipe for red lentil soup by My Golden Pear yesterday I immediately bookmarked it. I liked the addition of the chilli and mustard seed and the fact it’s low fat and good for you, especially after the excesses of Christmas and New Year.
Making your own soup stock is a simple, inexpensive process and the result is loaded with nutrients, unlike the MSG-laden supermarket varieties.
Homemade chicken stock is one of the easiest, most flavoursome things you can make with a leftover roast chicken carcass. Use it as the base for all your favourite soups. Prep Time: 10 minutes Cooking Time: 4 hours Difficulty: Easy Why you should make your own homemade chicken stock Making chicken stock from the leftovers …
