Vegetable Soup

 

This bright and bold vegetable soup is a healthy meal that's great for cold wintery days  and cool autumnal days. It's an easy flexible soup to use up whatever vegetables that you may have on hand or to reacquaint yourself with some classics. An abundant bowl with a wee bit of spiciness for added warmth.  

Vegetable Soup

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Serves 6 to 8 

2 tablespoons olive oil

1 medium yellow onion, diced

1 teaspoon salt

1 teaspoon ground pepper

1 carrot, diced

1 small - medium sweet potato, diced

5 garlic cloves, crushed

2 cans (2 x 398 ml) fire roasted diced tomatoes

3 teaspoons Scarborough Fair or Herbs de Provence or 2 teaspoons dried oregano, 1 teaspoon dried rosemary and 1 tablespoon dried thyme - you may use fresh herbs

1/2 teaspoon crush red pepper flakes

8 cups (2 x 946 ml) low sodium vegetable broth

3 bay leaves

1 small pint (284 g) cherry tomatoes

1 cup green beans, fresh or frozen, chopped

1 medium zucchini, diced

1 can (398 ml) chickpeas, drained and rinsed

4 tablespoons white wine vinegar

1 1/2 cups chopped kale, fresh or frozen

Prep or chop vegetables according to recipe. Set them aside. 

Using a large Dutch Oven, heat the olive oil over medium heat. Add the onion, salt and pepper and cook for 8 minutes, stirring occasionally. Add the diced carrot and diced sweet potato and crushed garlic, stir and cook 2 minutes more.

Add the canned tomatoes, Scarborough Fair herb seasoning, or whichever seasoning and herbs you are using, and the red pepper flakes. Stir in the broth and bay leaves and bring to a boil. Once boiling reduce the heat to a simmer and cook covered for 20 minutes.

Add and stir in the cherry tomatoes, chopped green beans, diced zucchini, and chickpeas. Cover and cook for 10 to 15 minutes or until the green beans are tender.

Stir in the white wine vinegar, then add the chopped kale and cook for 5 minutes more or until the kale is soft and wilted. Season according to your taste. Serve.  

New Year's Eve 2025 & New Year's Day 2026

 

New Year's Eve was snowy and quiet as we decided to change things up a bit and head to one of our favourite pubs for a round of fish and chips and celebratory pints. It was the perfect dinner to see out 2025; and with full stomachs we made it home to quietly ring in the New Year, toasting with glasses of champagne. 

New Year's Day was a mix of rain and snow making it somewhat icy outside so we all tucked inside for a warm and cozy graze of hors d'oeuvres, nibbles and munchies throughout midday and early evening. A more relaxed casual start to the new year which suited us perfectly. All and all a lovely optimistic and thoughtful end and start.  

Christmas 2025

 

Christmas Eve: One of our favourite East Indian Cuisine Curry House's were open so we all settled in there for a scrumptious Christmas Eve dinner. Several delicious dishes were shared amongst us all as the snow fell fast and heavy outside. My husband's plate, pictured above, got to be the photo of honours. 

Christmas Day: The morning was quiet and bright from all the snow that fell the day before. As the temperatures dropped and the wind whistled outside, a humble slice of homemade pear sponge cake was enjoyed with a glass or two of champagne after seasonal greetings were shared. 

Christmas dinner was traditional. A seasoned herb roasted turkey with zesty oven roasted vegetables (parsnips, carrots, potatoes and Brussel sprouts) and a moist flavourful stuffing, were loaded with lashing of gravy. For dessert was pistachio Panettone and my baking served with a lovely spiced tea. 

Boxing Day: Was again quiet and more modest. With temperatures still holding well below the minus range, I made a hearty vegetable soup, which I will post about in the new year. Cheese and crackers, nuts, olives, nibbles and a selection of my baking held us throughout midday and early evening.   

Of course the Holidays... or Christmas wouldn't be without our Fortnum and Mason's order. Delightful culinary treats such as sauces, honey, jams, tea, coffee, biscuits, seasonings and condiments will be enjoyed throughout the year.  

Festive Rice Krispie Squares

 

Don't know why it is a rarity that I make Rice Krispie squares but it is. An overlooked simplicity that could be because of my childhood school lunches or the half empty box of cereal in our pantry that's been catching my eye. Of course there is a certain level of comfort and ease with making them, low heat is a pro tip. That is why I decided to add a wee bit of festive cheer; decorating them with a thin layer of melted white chocolate and then generously and merrily sprinkling with mini candy pearls in red and green. 'Tis the season for comfort and joy!

Rice Krispie Squares

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1/4 cup butter

1 x 400g bag of mini marshmallows

1/2 teaspoon vanilla extract, optional

5 - 6 cups crispy rice cereal

200g bag white chocolate chips, for decorating 

red and green mini candy pearls, for decorating

Grease a 9 x 13 inch tin. Set aside.

Melt butter in a large saucepan over low heat.

Once the butter is melted, add the marshmallows and stir until they are melted and well combined. Cook 2 minutes longer, stirring constantly. Stir in the vanilla extract. Remove from heat.  

Stir in the rice crispy cereal until well coated.

Press mixture evenly and firmly into the buttered tin, using a buttered spatula or wax paper. Allow to set.

Once set and cooled, melt white chocolate in a microwave safe bowl in the microwave or on top of the stove using a double boiler method, then spread the melted chocolate evenly over the top and sprinkle with candy pearls. Allow to the chocolate to set before slicing. 

Yule ~ Christmas ~ Winter Solstice and Gingerbread Brownies

 

Yule - Christmas - Winter Solstice, typically falls between December 21st and December 22nd, in the Northern Hemisphere and occurs in the Southern Hemisphere between June 21st - 22nd and the Celtic celebrations may vary from year to year depending on when the Sun reaches the southern most point in its yearly cycle. Yule celebrations are believed to be connected to the original celebrations of Yule with the Wild Hunt (the Norse god, Odin) and the pagan Anglo-Saxon Modraniht/Modranicht (Mother's Night) and the Roman celebration of Saturnalia. Yule also marks the longest night of the year.

Winter Solstice is a time for gathering in darkness and honouring and celebrating the return of light and the rebirth of the Sun. It also marks the beginning of Winter with the shortest day and the longest night of the year and because of that the days grow longer. Darkness begins to diminish as the returning light brings hope and promise. As the days become longer think perseverance, transformation and renewal as the increase of daylight will lift your spirit with hope of what lies ahead, Spring.   

Christmas, December 25th to December 27th, is linked with Winter Solstice and most customs, lore, symbols and rituals are similar; such as feasting, gift giving and decorating with symbolism of light and rebirth.  

Other festivals or celebrations that occur in and around this time include: Yuletide (Various/Germanic/Northern European, Dec 21st-Jan 1st), Wren Day/Wren's Day (Irish), Alban Arthan (Celtic/Druidic), Finn's Day, Festival of Sol, Great Day of Cauldron, Festival of Growth, Wassailing, Mari Lwyd (Welsh), Koliada/Koleda (Slavic), Lohri (Punjabi), Julebord or Julebukking (Scandinavian), Yalda Night/Chelle Night (Iranian), Hanukkah (Jewish, Dec 10th -18th), Kwanzaa (African-American Dec 26th-Jan 1st), Las Pasadas (Spanish, Dec 16-24), Soyal (Zuni and Hopi, Dec 20-22) and Saturnalia (Ancient Roman, Dec 17-23). Other traditions or customs such as Krampus, Mummer's play, First-foot, Wishing Tree, Yule Goat, Polaznik, and Jaslickari are also observed and connected to Yule, Winter Solstice, Christmas and or New Years. 

Merry Yule, Happy Christmas and Happy Holidays, Merry Winter Solstice and Holiday Blessings to all who celebrate! 

Gingerbread Brownies

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1 cup (2 sticks) unsalted butter, melted

1 1/2 cups (300 grams) dark brown sugar, packed

2 large eggs, room temperature

3 tablespoons molasses 

1 teaspoon vanilla extract

2 1/2 cups (300 grams) unbleached all purpose flour

1 tablespoon ground ginger

2 teaspoons cinnamon

1 teaspoon English mixed spice

1 teaspoon baking powder

1/2 teaspoon kosher salt

icing sugar, for dusting

crystallized candy ginger pieces

Preheat oven to 350ºF (180ºC) Lightly grease and flour a 9 x 9 inch square baking tin. Line the bottom with baking parchment. Set aside.

In a large bowl, combine the butter and sugar and beat until fluffy and light. Mix in the eggs, molasses and vanilla and stir until well combined.

In a medium bowl, whisk together the flour, ginger, cinnamon, English mixed spice, baking powder and salt. Then gradually stir the flour mixture into the butter and egg mixture until both are incorporated and completely combined.

Spread the batter evenly into the prepared baking tin. Bake for 30 to 35 minutes, or until the edges are set and the centre is no longer squidgy.

Allow to cool completely before sprinkling with icing sugar. Cut into 9 squares and place a candied ginger piece on top. May be served with whip cream or warm custard.   

Honey Rum Shortbread

 

Honey Rum shortbread is a rich and buttery festive treat. With all the sweetness and warmth of honey and rum this traditional Scottish biscuit is a beloved recipe and favourite around this time of year. 

Honey Shortbread

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1 cup (225 g / 8 oz) butter, softened

1/3 (80 ml / 3 fl. oz) cup runny honey

2  (10 ml) teaspoon rum extract or rum

1 3/4 cups (225 g / 8 oz) unbleached all purpose flour

1 cup (100 g / 4 oz) finely ground almonds

fine caster sugar to decorate

1. Preheat the oven to 300ºF (150ºC or Gas Mark 2) and line a baking tray with baking parchment.

2. Beat together the butter, honey and vanilla until light and fluffy. Gradually add the flour and almonds and mix well.

3. Turn onto a lightly floured surface and knead lightly to about 10 mm (1/2 inch) thickness, to fit the shape of your baking sheet. Transfer to the baking tray, you may have to reshape the dough, and mark into slices with a knife. Alternatively, after kneading the dough, place on the lined baking tray, shape to fit the baking tray and mark into slices with a knife. Then gently indent with the tines of a fork. 

4. Bake for 20 to 30 minutes, until golden. Transfer to a wire rack, and while still warm sprinkle generously with caster sugar. Allow to cool slightly but while still warm gently follow the premade score marks to cut into slices. 

 

Pumpkin Raisin Fruit Loaf

 

A golden amber spiced loaf that is moist and rich. A definite winter warmer in every slice and depending on which mix of spices you use and dried fruit you add, it will have a wonderful abundant seasonal flavour.  

Pumpkin Raisin Fruit Loaf

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makes 1 loaf

1 3/4 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon English mixed spice

1 teaspoon Pumpkin Pie spice

3/4 teaspoon salt

1/2 cup golden raisins

1/2 cup Italian mixed peel or any citrus candied peel

2 large eggs, room temperature

1/2 cup white sugar

3/4 cup dark brown sugar, packed

1 can (398 ml) pumpkin purée

1/2 cup light olive oil

1/4 cup milk or orange juice

walnut pieces or pumpkin seeds for sprinkling on top, optional 

Preheat oven to 350ºF (180ºF). Lightly grease and flour a 2 lb. loaf tin and line the bottom with baking parchment. Set aside.

In a large bowl combine the flour, baking soda, spices and salt. Whisk together and then add the raisins and Italian mixed peel. Stir to combine.   

In another bowl whisk the eggs, white sugar and brown sugar together until combine. Then whisk in the pumpkin purée, olive oil and milk or orange juice, which ever you are using, until incorporated and smooth. Pour into the flour mixture and gently stir together until just combined. Do not over mix. 

Pour or spoon the batter into the prepared loaf tin. Sprinkle walnut pieces or pumpkin seeds, if you are using, over the top.   

Bake for about 60 minutes, or until a toothpick inserted into the centre comes out clean, a few moist crumbs will be fine, checking halfway through baking time and covering the top with aluminum foil if you notice the top browning too quickly. 

Allow the loaf to cool completely in the tin on a wire rack before carefully removing to slice and serve. 

Notes: if you cannot find any English mixed spice just use 2 teaspoons pumpkin pie spice. You can also mix together your own spice blend of ground cinnamon, ginger, nutmeg, all spice and or cardamom. You may also add some grated orange zest to the batter.