Archive for the ‘Soups’ Category

This is one I made for the swap I am in this month. It is so quick and easy and tastes wonderful, it is probably a little thick to be called a soup, more like a variation on traditional lasagna with a little more juice. I made as is except for adding 3 cloves of fresh garlic and a little more Parmesan cheese and I used fresh lasagna sheets to cut even more off the cooking time. We all thoroughly enjoyed this and it will become a regular in our house especially as a great throw together after work meal, it reheats and well and I thought it tasted even better the second day. If you want to see other photos or read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


1 1/2lbs Ground beef
1 Onion, chopped
2 (14 ounce) Chicken broth
2 (14 ounce) Diced tomatoes
1 (15 ounce) Tomato sauce
2 Teaspoons Italian seasoning
1 Teaspoon Worcestershire sauce (I added 1 Tablespoon)
1/2 Teaspoon garlic powder (I added 3 fresh and cooked them with the onion)
1 Teaspoon brown sugar
1/2 Teaspoon salt
1/4 Teaspoon black pepper
1/4 Cup grated Parmesan cheese (I added extra)
1 1/2 Cups lasagna noodles, broken (I used fresh sheets to cut back on cooking time.)
1 (4 ounce) Italian seasoned croutons (optional)
2 1/2 Cups mozzarella cheese, shredded


1. In large 5 quart saucepan, brown ground beef and onion. Drain.

2. Stir in chicken broth, diced tomatoes, tomato sauce, Italian seasoning, worcestershire sauce, garlic powder, brown sugar, salt and black pepper. Bring to a boil and turn back to simmer on low heat for 30 minutes.

3. Add broken lasagna noodles and simmer until noodles are tender. Stir in Parmesan cheese.

4. Ladle soup into bowls and top with croutons. Sprinkle with Mozarella cheese and serve immediately.

Serves 6

All photos taken by me unless otherwise stated.


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This is a wonderful quick and easy soup that has some wonderful flavours and smells delicious while cooking. It makes for a wonderful lunch or serve as a dinner with some bread or you could add noodles to make it more substantial. It sounds like a lot of ingredients but they all come together with ease and in all it only takes about 30-35 Min’s to get on the table.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


2 Tablespoons peanut oil
500g Chicken fillet, sliced thinly
1 Medium leek (350g), sliced thinly
3 Cloves garlic, crushed
1 Teaspoon mild curry powder
1 Teaspoon ground cumin
1 Teaspoon ground coriander
4 Cups chicken stock
1 Stem fresh lemon grass, halved
500ml Coconut milk
2 Teaspoons sambal oelek
1 Tablespoon cornflour
1 Tablespoon water
1 Teaspoon fish sauce
1 Red capsicum (200g), sliced thinly
4 Green onions
1 Lime, juice of
1 Tablespoon fresh coriander, chopped finely


1. Heat 1 Tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side.

2. In the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft.

3. Transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant.

4. Stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 Min’s.

5. Mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens.

6. Just before serving stir in capsicum, onion, juice and coriander.

Serve soup hot by itself or with bread.

Serves 4-6
4 dinner portions 8 lunch portions

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Crab and Prawn Soup

Up until now apart from my own recipes I have only posted those of recipezaar members, only because I am a member, and find it fun to try new recipes and to be able to write a review on their site.

I have been looking through the blog sphere, at other peoples blogs and thought it about time I tried some of their recipes to post on my site as well.I read this one the other day and thought it sounded yummy, so I decided to make it tonight. My son thought it was delicious and that is saying something for him. I did add 1 teaspoon of vegetable stock, this was only because since moving to Switzerland I have not found a good brand of fish stock, that I can buy at the supermarket, I find them very bland. I added the fish stock as well as the vegetable stock granules, so please taste because I am sure it would be fine if you had a good hearty brand of fish stock.

Very easy to make with a wonderful flavour, I did add a little more chili flakes, only personnel preference. I agree fennel is a wonderful vegetable that adds a really lovely flavour. If you enjoyed this recipe and would like to view this persons blog, with other great recipes I am looking forward to trying click here.


1 onion finely chopped
1 small fennel bulb finely chopped.feathery bits reserved
2 garlic bulbs chopped (i crushed mine.)
2 thyme sprigs
pinch chili flakes (I added more.)
1litre /2 pints fish stock
350ml /12fl oz passata
65g/3oz small pasta shapes
15g/6oz crab meat
115g/4oz peeled cooked prawns
1large bottle grilled red pepper in oil,drained and chopped (I used a 270g jar of peppers in oil and herbs, still drained as stated.)
salt and black pepper
pinch of sugar (optional)


1. Fry the onion and fennel in a little oil until soft and translucent,adding the garlic,thyme and chili flakes towards the end of cooking.

2. Pour in the stock and passata,bring to the boil then simmer for about 15 minutes.

3. Return the soup to the boil ,stir in the pasta and cook according to the packet instruction.

4. Lower the heat and add the crab,prawns and red pepper and heat through gently.Do not boil.

5. Season adding a pinch of sugar if necessary. Sprinkle over the reserved fennel tops.

To Serve: I topped mine with some grated Parmesan cheese and a few prawns to garnish, sprinkled a little parsley over and topped with one feathery bit of fennel for garnish. I also cut up a nice crunchy french baguette to soak up any extra soup. Scrummy

All photo’s taken by me unless otherwise stated.

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Salmon Soup

OK so I know I posted a recipezaar members recipe yesterday, but I have made a few recipes from their site over the last few days so I will be posting those . I will post some more of my own over the weekend. Today I am post a salmon soup recipe, it is so simple to make, has hardly any ingredients, but is full of flavour. This makes a great lunch or serve as a light starter or a light evening meal. If you enjoyed this recipe and would like to see more recipes by this chef or read more reviews on this recipe click here.


5 cups chicken broth
1 lb fresh salmon, thinly sliced
1 yellow onion, thinly sliced (I used a leek instead of onion and it was great, I also added 2 cloves crushed garlic, which I sauteed with the leek.)
11/2 tablespoons olive oil
1 bunch fresh spinach, julienned
1/4 teaspoon cayenne pepper


1. Saute onion in olive oil until caramelized.

2. Add chicken broth and bring to a boil.

3. Add sliced salmon and let it simmer for 10 minutes.

4. Add pepper, stir and check if you need to add salt. It will depend in the kind of broth you use.

5. Stir in spinach. Turn of the heat. Serve.

6. After you serve you can sprinkle some Parmesan cheese on top and a home made big crouton. (slice of bread sauteed in extra virgin olive oil with a touch of garlic powder).

All photo’s taken by me unless otherwise stated.

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Pumpkin Soup

The weather is getting colder outside and the time for lots of warming soups is upon us. Here is a one for thick pumpkin soup.


2 Tablespoons olive oil
2 Leeks, thinly sliced
2 Carrots, chopped
3 Cloves garlic, crushed
1.3kg Butternut pumpkin flesh, chopped
3 Cups water
3 Teaspoons chicken stock, concentrated (powder, cube, paste etc.)
180ml cream
pepper to taste


1. Heat the oil in a pan add leeks and garlic and cook until soft.

2. Add carrots, pumpkin, stock and water and cook covered until pumpkin is soft.

3. Spoon 2 cups of liquid out, (You want it to be quite thick) Blend or process soup until smooth. Add pepper to your liking.

4. Serve soup in bowls pour a about 1-2 tablespoons of cream over top and serve immediately.

Makes about 6-8 servings great for lunches or as a starter

All photo’s taken by me unless otherwise stated.

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I love mussels and they are so easy to do even if your not the best cook in the world. All you have to do is throw them in boiling water and wine and pretty much what ever other ingredients you like and yum, yum. You don’t have to worry about cooking time as a mussel opens its shell to expose the meat when they are done. I also love salmon and as the days are getting cooler, I thought I’d take these last few mild days we have left before winter, to fix a more light summery meal. That and fresh salmon is quite expensive in Switzerland, I usually buy mine across the border in France but it was on special the other day so I thought I’d get some.

Creamy mussel soup starter with fried garlic bread








olive oil
800g-1kg Mussels (I find mussels very light and with the fact they don’t all open I tend to buy a kilo for 4)
1 medium onion, finely chopped
4 bacon rashers, chopped
2-3 cloves garlic, crushed (depending on your taste)
1/2 Cup dry white wine
2 Tablespoons lemon juice
11/2 Cups water
1 Teaspoon fish stock
1 Teaspoon vegetable stock
300ml Cream (can use light)
2 tablespoons fresh basil, chopped
2 egg yolks


1. Scrub mussels and remove hairy beards from them. Heat a small amount of olive oil in a fry pan, add onion and garlic and cook until onion is soft. In a small pan cook bacon until browned then drain on absorbent paper.

2. In a large saucepan add enough water that will cover mussels and bring water to boil. Add mussels to pan, cover and cook for a few minutes or until mussels open. drain and discard any mussels that do not open. (I cook mussels in a separate pan so that any sand or grit that has not been washed off does not end up in my soup). Remove shells completely from some of the mussels, remove half the shell from others and leave some complete. This is for presentation and ease of eating.

3. Wash saucepan and return to medium heat combine wine, lemon juice, water, both stocks, and onion garlic mixture, bring liquid to boil then reduce heat to a simmer, add cream and bacon. Remove pan from heat. In a bowl lightly beat egg yolks and add a few tablespoons of soup mixture to egg and mix, then add to soup, return pan to a low heat add mussels and basil and stir until heated through.

Serve with a mixture of soft cut french loaf and fried french loaf

For fried

Cut a french loaf into slices, crush a couple of cloves of garlic and mix with butter. Spread garlic butter on both sides of bread and fry until golden brown on both sides.

4 starter portions

Salmon Patties/Burgers








750g Salmon fillets, skin removed
1 onion, finely chopped
2 small celery sticks
3 Tablespoons corn
31/2 Tablespoons mayonnaise
1 Tablespoon lemon juice
11/2 Tablespoons Worcestershire sauce
11/2 Teaspoons paprika
5 Dashes of Tabasco
1 Tablespoon fresh dill, chopped
1 Tablespoon fresh parsley, chopped
1 egg
11/2 Cups Panko flakes (Japanese breadcrumbs, can use regular crumbs, i love panko as it makes things more crispy than regular.)

Herbed yogurt sauce

300ml Natural yogurt
11/2 Tablespoons fresh mint, chopped
1 Teaspoon parsley, chopped
1 Teaspoon fresh tarragon, chopped
1 Tablespoon lemon juice
1 Teaspoon lemon zest


1. In a large pan bring salted water to boil (enough to submerge salmon in). Turn heat down to medium and boil for about 8-10 Min’s, don’t worry if it’s not totally cooked as you will be frying patties later.

2. In a large bowl flake salmon, add all the other ingredients except egg and panko. Mix to combine try not to over mix. Add egg and if using panko flakes add 1 cup and reserve 1/2 cup for coating the outside of the patties. If using regular breadcrumbs you can add the whole 11/2 cups now.

3. Shape into patties makes about 8 smaller patties (2 per person) if serving by themselves with sauce and salad and 6 large burgers if doing in burger buns. If making with panko just lightly coat the outside of each Pattie with some of the reserved panko flakes.

4. Heat some oil in a fry pan and cook each side until golden brown and crisp about 4-5 Min’s a side.

Yogurt sauce

1. Combine all the ingredients. I like to make this an hour or two ahead of time to allow the herbs infuse the yogurt.

Serve patties atop salad greens and drizzle yogurt sauce.

All photo’s taken by me unless otherwise stated

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