Now that the weather has definitely turned chilly, my girls and I have been making some hearty, filling and healthy foods to warm us up from the inside out!
I’ve been making a lot of soups, stews and casseroles in the slow cooker as I can put this on when I am working from home and by the end of the day ‘voila’ dinner is ready!
My mum used to make stewed fruits for us when I was growing up as a dessert served with custard. I like to stew dried apricots, dried apples and prunes (but any dried fruits will do) with a little cinnamon and then puree the mixture. Add a few spoonfuls of this mixture to oats porridge in the morning for a tasty and healthy breakfast that will give your children a great start to the school day.
You could also add the stewed fruit puree to natural yoghurt as a delicious dessert.
Tomato soup with cheesy scones
I love this tomato soup recipe! It is from one of my favourite recipe books called ‘The English Summer Cookbook’ by Thane Prince. It is so simple; I could hardly believe how easy it was when I ready the recipe for the first time!
3-4 Tbs Olive Oil
4 medium shallots, peeled and chopped
2 garlic cloves, peeled and crushed
2kg ripe tomatoes on the vine, roughly chopped
Few sprigs of tarragon or basil
1 tsp sugar
Salt and pepper to taste
- In a large pot, heat the oil and add the shallots and garlic – gently stew over a moderate heat until softened (no need to brown). Add the tomatoes plus the tarragon/basil.
- Add the sugar (just enough to take the tartness away) and salt and pepper to taste.
- Cover the pan with a lid and cook for about 15 minutes until soft and very thick. Yum!
- Now whizz up the mixture (I used a Braun hand-held electric mixer) and if you want to you can sieve the soup to get rid of the pips but I don’t bother!
- You can add a little water/stock if it is too thick or enjoy it as is…it is delicious with some crusty bread or cheese scones (see below)!
Healthy, Cheesy Scones
We love to eat these straight from the oven when they are still warm with the tomato soup above or any other soup. It makes a lovely family meal on the weekend!
255g plain flour – I use 200g plain flour + 55g wholemeal flour
2 tsp Baking Powder
¼ tsp dry mustard powder
½ cup grated mature cheddar
150g natural yoghurt
5 Tbs sunflower or olive oil
1 small egg – beaten to glaze
- Preheat the oven to 220oC/Gas mark 7
- Mix all the dry ingredients together in a bowl, including the cheese
- Add the yoghurt and oil to the dry ingredients and combine to form a dough
- Knead the dough briefly and press out the dough to about 1cm depth
- Next fold the dough in half and use scone cutters to cut out about 6-8 scones (depending on size)
- Brush with the beaten egg to glaze and bake for 15-20 minutes until golden brown
I hope you enjoyed these recipes – let me know if there are any other recipes you have to share with me or that you would like to see on my blog!