RECIPE : Parsnip soup

I kinda stole this recipe from my Dad, well its an adapted version of a recipe he passed onto me after making it one time we went for dinner. Its very much a winter soup, very warming and with a generous chunk of crusty bread, comforting too :)

I've also made a few tweaks to make it even easier.....well what can I say I'm all for the easiness, that way there is no excuse for not eating fresh, healthy food.

You will need: 

25 gms of butter

1 onion finely chopped

1 large parsnip finely chopped

1 large carrot finely chopped

1 medium potato finely chopped

1 clove of garlic crushed

1 teaspoon curry paste

1 ltr of vegetable stock

1/2 cup of milk (of your choice)

Method:

Melt the butter in a large pan, add the onion and garlic and cook for 8-10mins

Add the parsnip, carrot and potato and stir

Once combined add the curry paste and mix through thoroughly

Add the stock and stir together

Add in the milk and stir again, cook for 20mins

Blitz in a processor (I used my nutribullet but you do have to wait for it to cool for about 30mins before doing so)

Add salt/pepper to taste and eat!!!!

Enjoy :)

p.s. If you dont have curry paste, which I didn't. Just add 2 teaspoons of the stock to 1 teaspoon of curry powder :)

RECIPE: Homemade Zesty Lemon Curd

This one is for you Rachel xxx

Another recipe I found on my search for eating healthier and knowing what is in my food was this one for Zesty lemon curd (note to self: must start writing down where I found these recipes). I love, love, love lemon curd but after finding out that most shop bought lemon curd is made from Palm oil (*angry face*) it was added to my "Do not buy ever again" list.

I've tried and tested the original recipe I found and then tweaked it a little as I found it a little too sour. So far I've had great reports of the tweaked recipe.

So here goes, the "what you will need" and the "how to make it" :)

You will need:

2 large lemons

125g caster sugar

2 large eggs

1 large egg yolk

50g unsalted butter

Finely grate the zest of the lemons into a glass bowl.

Add the juice of the lemons and the sugar and mix together.

Add the eggs and the egg yolk and whisk until thoroughly combined.

Add the butter (cut into small cubes).

Heat a large sauce pan of water to simmering level and place the bowl over the water to heat the mixture (the water should not touch the base of the bowl).

Stir frequently until the curd thickens, you want it to be the consistency of a good thick custard.

Remove from the heat and allow to cool.

Transfer into a jar and keep in the fridge.

This recipe makes approx 250 ml, just over a medium jar size, perfect size for consumption before it goes off. It lasts 2-3 weeks in the fridge (if it lasts that long!! Its just too tasty!!).

Or you could make some cakes and add a tsp to your cases in between your mixture for a lemony gooey centre :D YUM!!!!