Gulp. The beginning.
I am writing this blog, well, simply put, because I've been inspired.
About 3 months ago, I glimpsed, for the first time, a food blog.
I have no idea how I lived up through 2012 without knowing about the existence of food blogs, but it happened. I knew loosely they existed, but had no interest or curiosity about a food blog. Then, I somehow stumbled upon Je Mange La Ville. My whole world was opened to photos, food and recipes, at the click of a button.
Now, my world has been forever changed. I've been allured and lost into a world of beauty. So many stunning blogs! The artistry, the exquisiteness, and the actual recipes have blown my mind.
And I want to participate in this beauty and in this world.
And I want to organize my recipe binder so that I can actually find recipes that I like, that my children like, and that are all in one place. So, what better thing to do than write a blog and take photos of food!
So, big breath, here is the very first recipe I'm posting. I need to use the produce blooming from my garden, and next year, when I start my garden again, and have a surplus of produce, I want to know what to do with it. Drum roll.......
Carrot and Orange Soup - from the Essential Vegetarian Cookbook
Recipe
500g (1lb) carrots
30 g(1oz) butter
1/2 cup (125ml/4 fl oz) orange juice
4-5 cups (1-1.25 litres) vegetable stock
1 small onion, roughly chopped
3-4 teaspoons chopped fresh thyme or 1 teaspoon dried
salt and pepper
sour cream and nutmeg, for serving
Instructions:
1) Peel and slice the carrots (try not to make such a mess as I did!)
2) Place carrots and butter in a large heavy -based pan and cook over medium heat for 10 minutes, stirring occasionally.
3) Add the orange juice, stock and onions
4) Bring to a boil
5) Add thyme, salt and pepper.
6) Reduce heat; cover and cook for 20 minutes or until the carrots are tender. Allow to cool
7) Process the mixture.
8) Serve into bowls. Top each with a dollop of sour cream sprinkled with nutmeg. Yum.
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