I wanted to share a couple of recipes I made last weekend that I thought were delicious and worked really well. I would love to know if you have any favourite recipes that you would like to share!
I try to make a pot of soup every week or two to get all my veggies, lentils and legumes in. Soup can be so boring and I find myself dreading eating soup for dinner again… but this Bacon and Vegetable Soup I could eat every day for lunch and dinner. It was rich, wholesome, filling and delicious and I am sure I will make it again.
Bacon and Vegetable Soup
- 2 teaspoons olive oil
- 1 leek, trimmed, halved, washed, thinly sliced
- 1 brown onion, diced
- 2 garlic cloves, crushed
- 4 rashers middle bacon, chopped
- 2 celery stalks, trimmed, chopped
- 2 medium carrots, peeled, chopped
- 1/2 cup pearl barley
- 400g can crushed tomatoes
- 6 cups salt-reduced chicken stock
- 1 medium zucchini, halved, sliced
- 1 tablespoon chopped fresh basil leaves
- Salt and pepper for seasoning
- Heat oil in a large saucepan over medium heat. Cook leek, onion and garlic, stirring, for 2 to 3 minutes or until leek has softened. Add bacon, celery, zucchini and carrot. Cook, stirring, for 5 minutes or until bacon is golden.
- Stir in barley, tomato and stock. Bring to the boil. Reduce heat to low. Simmer for 40 minutes or until barley has softened.
- Simmer for 20 minutes or until vegetables are tender. Add basil. Stir to combine. Serve.
Recipe taken and amended to my taste from: http://www.taste.com.au/recipes/22905/bacon+and+vegetable+soup
Warning: this stuff is like crack. After I made it I couldn’t stop eating it and when I finally ran out, I couldn’t stop thinking about making it again so I could eat more. It is now one of my all-time favourite recipes and is also the perfect recipe to make for friends and family as a gift (if you are as mean as me).
- 1/2 cup popping corn
- 125g butter, chopped
- 3/4 cup white sugar
- 2 tablespoons honey
- 1 cup pecans, roughly chopped
- Line a tray with baking paper.
- Pop your popcorn using whatever method you use (I used a popcorn machine).
- Transfer to a large bowl, discarding any unpopped corn.
- Make caramel: Combine butter, sugar and honey in a saucepan over medium heat.
- Cook, stirring, for 5 to 7 minutes or until sugar has dissolved.
- Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden.
- Remove from heat. Stir in pecans. Pour caramel mixture over popcorn and stir until popcorn is coated.
- Spread over prepared tray. Set aside to cool. Break into pieces. Serve.
Recipe taken and amended to my taste from: http://www.taste.com.au/