It’s been a while since I’ve posted on my blog, and for a
very lovely and wonderful reason. I got engaged! I’m now a bride-to-be, wife-to-be,
Bridezilla, etc! Since my last blog post, my boyfriend popped the question; I
wrote a guest list; found a venue; found a wedding dress and booked my hen
party! So it’s no wonder really that I
haven’t had much time for writing a food blog.
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| Mrs Clarke-to-be, slugging champagne because that's really healthy... |
Work has taken over a little bit too, meaning that my
running and gym visits have been sporadic and it’s been a while since I’ve done
a huge cook-off or tried a new recipe.
Definitely though, clean and healthy eating will continue to be on the
cards since a certain white dress I bought a few weeks ago is pretty much a
perfect fit. Plus, I can’t bear the thought of piling on weight before my
wedding and not being able to shift it. The best bet is to stick with my
routine and eating habits so that I can maintain this weight rather than gain
any or, for that matter, lose any either!
My lactose intolerance also got a bit of control a few weeks
ago. I felt ill, bloated, wheezy, had indigestion and what I thought were
palpitations. I realised that far from being lactose free, I had had quite a
lot of late and immediately cut it out completely. I gave up my daily Greek yoghurt, replaced butter/
margarine with free-from sunflower spread and made sure I had a supply of
lactose free mini milk cartons (these ones) in my handbag. Within three days of being lactose free, I
was cured which was a huge relief! I’m
now making sure I absolutely steer clear of the stuff and that if I say have a
pizza, that I remain lactose tee-total for the rest of the week!
Anyway, today was the first day in a while that I had time to cook something and then blog about it. I made two batches of winter veg soup this morning using the
random selection of veg my dad had brought me from his allotment.
Turnip and leek
soup or turnip, leek and pea:
This was completely
invented from scratch this morning. Whenever my dad brings me a load of random
veg from the allotment, I make soup with it. In today’s delivery was a couple
of turnips, leeks, an onion and carrots.
I threw the peas into the second batch just because I needed a bit more
veg when my supplies were running low!
Ingredients
3 leeks
1 turnip,
finely sliced
2 carrots
1 and ½ pints
of chicken or vegetable stock
Lactose free
milk (or extra stock) if needed
Sea salt and
black pepper
Method:
1.
Prepare
your veg, pop it into the soup maker
with the stock and select the ‘smooth’ setting.
When it’s finished cooking, add sea salt/ pepper to taste. If it’s a
little too thick for your liking, add a further splash of milk or extra stock
and blend again. Serve or whack in the freezer for this week’s lunches!
Alternatively, you can fry your veg in a large pan first, add your stock and
simmer until the veg has softened, then blend.
2.
If you want to turn this recipe into a turnip,
pea and leek soup, use the ingredients as above but also throw in about 200g of
frozen peas.
With those grey skies, golden trees, chilly mornings and
bloody Christmas stuff in every shop, it’s definitely soup weather. I think my next post will be dedicated to
another soup recipe and since the only veg I have left now is tomatoes and
peppers, it’s time to make up a roasted tomato and pepper soup recipe I think!
See you next week!
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| Apologies for the lack of recipes- I can show you a picture of my engagement ring instead though!! |
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