Man, it’s cold! This is what greeted me this morning…
Until I got my handy scraper mitt on!
This latest bout of weather has made my drive to work so much more enjoyable with lovely pink and purple skies. I keep meaning to pull over and take a picture but am more often than not running late so don’t have the time!
I have been pottering in the kitchen a lot this week, trying to perfect some recipes, and experimenting with others. I am hoping for a summer full of barbecues, and for me these wouldn’t be complete without the king of barbecue meat…ribs!
I will sometimes buy a ready-made sauce from the supermarket, to try it out and then attempt to recreate it myself and I have started a quest for the perfect marinade for my summer ribs! This weekend I made a beer-based sauce which produced a delicious dinner, but didn’t quite hit the spot so it is back to the drawing board until attempt number two which I hope will be slightly sweeter, stickier and smokier…watch this space!
Today’s soup is packed with flavour and lightly spiced. I also discovered that this spice intensified overnight so a slight word of warning if you don’t like things too hot!
A glug of olive oil
1 onion, chopped
1 cauliflower, roughly chopped
About 10 carrots, peeled and chopped
Salt and pepper
1 heaped teaspoon of cumin
A pinch of dried chilli flakes (optional)
About 750ml of vegetable stock (enough to cover the vegetables)
How to make it
- Begin by heating the oil in a large pan, and lightly cook the onion for about 10 minutes until soft
- Add the cauliflower and carrots, and then season with salt and pepper and sprinkle over the cumin and chilli flakes
- Pour over the stock and cook for about 15 minutes until the vegetables have softened
- Allow the ingredients to cool and then blend until smooth
- Reheat and serve with hot crusty bread and real butter!