Vegetable Noodle Bowl


Delicious light soupy supper.

Fry thinly sliced broccoli, 1 garlic clove, sliced baby corn, and sliced red peppers in a tablespoon of light vegetable oil and a splash of sesame oil. After about 1 minute add a litre of vegetable stock and a level tablespoon of chilli flakes.

Bring to boil and add Chinese noodles- I used dehydrated noodles. Cook according to packet instructions, add a large handful of roasted salted cashews. Before serving top with fresh diced spring onion. I would have added coriander also if I had any.

Serve with soy sauce and sweet chilli to taste.

This takes 10 minutes or less to make. Great midweek supper.

B-G’s de-chillied version was also a huge hit.


Chicken soup with Knaidlach


I have just spent 4 days in London and one of the things I love doing is shopping for items it is hard to get on the Island. I was pretty excited when I saw this box of kneidl mix. Kneidl are dumplings that are traditionally used in chicken soup. Growing up, we were lucky to regularly dine with family friends who made extraordinary chicken soup with dumplings- but the dumplings were very much made from scratch and were exquisite.They were light, puffy and fluffy.  I have never tried to re-create them, but bought this box to see if I could approximate them even if only slightly.

The box contained dehydrated kneidl mix. You just add beaten egg.


I love these free-range blue eggs. The shell is a very pale pastel blue and are produced by a breed called the Cream Legbar. I just love how pretty the colour is. It makes me happy.

You then mix the kneidl and egg together then roll into little balls.


I made chicken soup just my standard. I almost always make chicken soup from the leftovers from when we have roast chicken. Just celery, onion and carrots and the chicken meat.


This was the finished result.


The chicken soup itself was very good, but the dumplings were a disappointment. They were tough, stodgy and hit the stomach like cement. A bit of a fail really. I looked up homemade dumplings and it seems that the light and fluffy texture is achieved by whipping egg whites and folding them into the mixture so I will try that at some point in the future.

Instant Noodles


I was feeling both hungry AND lazy last night so made instant noodles for dinner. Simply choose the packet of instant noodles of your choice. To boiling water add the sachet flavour mix, sliced mushrooms, sliced baby corn, sugar snap peas, fresh ginger, fresh or died chilli flakes and cubed tofu. Simmer for a couple of minutes, then add the instant noodles. Once cooked, top with soy sauce, hot chilli sauce, the juice of half a lime and some freshly chopped coriander. Voila….. Asian noodle soup in 6 minutes.


Pea and mint soup


I have posted a version of this before, but it is such a winter staple in our house. I simply sautee celery, a large onion in olive oil until tender. Add an entire bag of frozen peas, a handful of chopped fresh mint, a couple of litres of veg stock (made with two stock cubes) and 2 diced courgettes. Cook, blend, add seasoning, serve. Perfect with warm poppy seed rolls (Aldi sell gorgeous ones that are half baked and you finish off in the oven).

Dinner is done.



Yeos Laksa Paste 185G


Last night we wanted quick, easy and delicious. This like totally fit the bill. I simply added this laksa paste to 300 ml of water, sliced baby corn, sliced sugar snap peas, halved button mushrooms and cubed tofu. Simmered for ten minutes, added a tin of light coconut milk and a pack of Vietnamese style vermicelli noodles. If I had gotten my act together I would have added fresh chopped coriander and lime, but I was too busy listening to this crazy story on the radio,and forgot that step. 🙂

The laksa was spicy, creamy and delicious. Husband-Gusto had seconds. This definitely is a keeper….. and excluding chopping time- it takes ten minutes!

Now that is fast food.



Roasted pumpkin and coconut soup


A delicious, warming, and lightly spiced soup. Perfect for a cold autumn day.


1 large butternut squash or pumpkin diced into large chunks

2 medium onions diced

2 garlic cloves

3 sticks celery diced

2-3 large carrots diced

olive oil

2 litres vegetable stock

1 tablespoon all spice

1 tablespoon chilli flakes

1 tin coconut milk

Heat oven to 220 degrees celsius. Place diced pumpkin into a roasting dish and drizzle with olive oil. Scatter the allspice and the chilli over the oil and roast for about 40 minutes.

While the pumpkin is roasting, add oil to a saucepan, and the diced onions, celery, garlic and carrots. Sweat the vegetables on a low heat for 10 minutes before adding vegetable stock and cooking on a low simmer.

Add the pumpkin and simmer again for about 30 minutes. Add the tin of coconut milk and turn off the heat. When cool blend the soup until it it smooth. Add salt and pepper to taste.

I ate this with toast topped with grilled artichoke puree. Delicious. Grilled artichoke puree is my current favourite toast topper. I just pop a jar of chargrilled artichokes in oil into the blender, add a clove of garlic, pepper and a smidgeon of salt and blitz. This keeps for a good week in the fridge and is utterly scrumptious. I find it has been replacing my usual favourite of mashed avocado on toast as decent avocados are becoming more difficult to find.


Fast Food



It is exam revision week again. Added to this, Baby-Gusto has been under the weather with random viruses and their knock on effects, so the key this week has been to cook food that is nutritious, tasty and fast.

Sweet potato and red lentil soup

1 onion sliced

3 sticks of celery diced

2 sweet potatos peeled and diced

1 cup red lentils

2 veggie stock cubes

1 tablespoon hot madras curry powder

1 tablespoon olive oil

add all ingredients into a saucepan and cook on low for 5-10 minutes

Add 2 litres of water. Cook for 30 minutes. Blend. Eat.




Fruit and vegetable coconut curry.

This is fast because although it takes some time to simmer, it is is simply a case of chop vegetables and chuck into a pot.  I used onion, 3 carrots, 1 small head broccoli, 1 can chickpeas, 1 cup peas, 2 cups frozen diced pineapple, 2 tablespoons madras curry powder and a tin of coconut milk. Simmer for 30 minutes, and leave for several hours for the flavour to develop. Served with brown rice and mango chutney, this was pure bliss.



Moroccan wrap (hummus, olives, peppers) with added feta cheese at French Franks in Ryde


Spinach, tofu and yellow bean stir-fry at Busaba Eathai post exam treat. Gorgeous, fluffy souffle like tofu.