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Yep, this is where it's at. After a bitter cold day out on the hockey field and aching muscles to go with it, a nice, warm, comforting bowl of soup really does hit the spot. This soup is one of my favourites and it tastes so, so good! Guess what, it's super duper healthy, too! What more could you ask for?
A mix of beans and veg in a silky tomato based soup with the addition of pasta is a great stomach filler. Cooking this soup with salty pancetta and adding a sprinkle of fresh basil and sharp parmesan cheese gives it such a nice flavour, that it's really hard to stop at one bowl. Honestly, YUM.
- 1 tbsp olive oil
- 2 strips of bacon, or the equivalent of pancetta (pancetta can be bought at a deli- an off-cut works best.), chopped
- 1 clove garlic, peeled then chopped
- 1 red onion, peeled then finely chopped
- 2 carrots, washed and chopped
- 2 sticks celery, chopped
- 1 zucchini, chopped
- 1 small leek, washed and chopped
- 1/2 tsp dried oregano
- 1 bay leaf
- 2 big cans of chopped tomatoes
- 1 large potato, scrubbed and diced
- 1 can of chickpeas (garbanzo beans), drained and rinsed
- 4 cups low-sodium vegetable broth
- Large handful of cabbage, chopped
- 1/2 cup pasta, any kind, (I like fusilli)
- a bunch of basil (optional)
- 1/8 teaspoon salt
- Parmesan cheese
1) Heat a large pot over a medium heat and add a splash of olive oil.
2) Add the bacon and fry gently until it starts to turn brown. The smell should be great.
3) Add the garlic, onion, carrots, celery, zucchini, leek, oregano and bay leaf. Cook slowly for about 15 minutes, occasionally stirring, until the vegetables have softened.
4) Add the tomatoes, potato, chickpeas and the vegetable broth, then cover with a lid and bring everything slowly to the boil.
5) Turn down the heat and let simmer for about 30 minutes. Check that the potato is soft and cooked through. You can use a knife.
6) Add the cabbage and pasta and cook for 10 minutes, until the pasta is cooked. If the soup is too thick,just add some boiling water or broth until you reach your desired consistency
7) The basil is optional, but it gives the dish a nice touch.
8) Grind some salt and pepper into the soup, and some more on the top of your bowl of soup, with of course the important addition of grated parmesan cheese! So GOOD.
Makes about 8 bowls.
This soup can be kept in a container in the fridge and can be reheated to eat.
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Hannah here! These have become one of my all time favorite snack foods. Not only are they really easy to make, they are healthy and you dont feel guilty after eating a handful!
My friends Jesse and Rebecca showed me how to make these last week and I have loved them ever since. The recipe is simple, all it requires are chickpeas (garbanzo beans), spices, olive oil and salt! So check out the recipe below. I also made a snap guide
so check it out too! In this recipe i used tandoori spices, but you can use whatever spices you like!
- 2 cans of chickpeas
- 2 tablespoons olive oil
- 3 teaspoons of tandoori spices.
- 1/2 teaspoon salt
- Preheat oven to 400F
- Rinse and dry chickpeas and combine all ingredients together. Afterwards, place on a cookie sheet (preferably one with a lip).
- Place chickpeas in the oven and bake for 30-40 minutes depending on how crunchy you want them. Make sure that you are shaking the cookie sheet periodically to make sure the chickpeas dont burn!
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Ahh, breakfast to me is the best meal of the day, but I do get bored of the usual cereal and milk, or oatmeal in my case. I LOVE OATS, but they've become my routine breakfast because they're quick to make and they're super filling. Anyway, I' always looking to jazz things up and find new ways to break my fast in the morning. This parfait was the perfect combination of crunchy, creamy, sweet and fresh components, and even a little spice! This is a pretty straight forward recipe, and the ingredients can be tempered with to meet your own hearts desires. BE CREATIVE. Every spoonful is a party in the mouth... and so healthy.
- 1/2 cup Greek yoghurt
- 1/2 cup rolled oats
- 1/2 kiwi fruit, diced
- 1/2 banana, diced
- 3 strawberries, diced
- 1 tbsp pumpkin seeds
- 1 tbsp of honey, (more or less, it's up to you!)
- 1 tsp cinnamon
- splash of vanilla essence if you want.
1) Find a glass that is semi-tall, but wide enough to fit the width of a spoon.
2) Spoon some Greek yoghurt into the bottom of the glass
3) Then, place some of each of the diced fruits to cover the yoghurt.
4) Cover the fruit with oats and repeat the layering process from step 2.
5) When layering reaches the top of the glass, sprinkle on the pumpkin seeds, drizzle the honey and add your cinnamon and a splash of vanilla essence.
6) ADMIRE the colours! and enjoy.
Toasting the oatmeal in the oven at around 160 degrees celsius for a few minutes can add an extra toasty flavour to your parfait. TRY IT.
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Hey guys, its Hannah! So this is just going to be a quick post--got a lot of school work to do. Anyways, the reason for this delicious creation is....I lost a bet to my friend who told me he was going to meet Jennifer Lopez. I didn't believe him so we bet on it and the loser had to make the winner food. Sooooo this is what I decided to make! Ingredients:
- 1/2 cup unsalted butter
- 2/3 cup unsweetened cocoa powder
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 eggs
- 3/4 cup milk
- 1/3 cup yogurt
- 2 cups all purpose flour
- 1 1/2 cup chocolate chips (I used milk chocolate chips)
- Preheat oven to 350F
- Line a muffin tin with baking cups
- Combine butter, cocoa powder, sugar, baking powder, salt and vanilla in a mixer (I used a KitchenAid) and blend until the ingredients are combined
- Add the eggs, milk and yogurt and blend until combined
- Then add the 2 cups of flour and blend until fully combined and fluffy. I had the mixer on for 2 minutes to make sure the mix would be really fluffy
- Once you get the mix fully combined and fluffy add the chocolate chips and mix them in with a baking spatula or a spoon.
- Spoon the mixture into the muffin tin so its around 3/4 of the way full (or more). Place in oven and bake for 23-28 minutes. Mine were done in 24 minutes
- Take out of the oven and ENJOY <3
Woohoo! Our first recipe to kick off the fun times ahead! And, we're
pretty happy with the result of this one. I, personally, was in the mood for a fruity, spongy, flavorful muffin that didn't have to reach sky high with sugar content in order to tick those boxes off. But, there's only so much sugar you can cut out before it becomes something other than a sweet treat, eh. These were the perfect balance!
- 300 grams flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 60 grams rolled oats
- 150 grams caster sugar
- 40 grams walnuts, chopped
- 1 teaspoon cinnamon
- 400 grams greek yogurt (plain, low-fat for healthier substitute)
- 2 eggs
- 1 vanilla pod, seeds ( or teaspoon vanilla extract/essence)
- 1 tablespoon maple syrup
- 100 mL olive oil
- 1 apple (peeled or unpeeled), chopped into small cubes
1) Preheat oven to 180 degrees celsius,fan forced (356 fahrenheit)
2) Line cupcake tray with baking paper (or grease with butter and dust with flour)
3) In a large bowl, mix together the flour, baking soda powder, oats, sugar, walnuts and cinnamon.
4) In another bowl, whisk together the yoghurt, eggs, vanilla, maple syrup and olive oil.
5) Add the wet ingredients to the flour mixture and fold ingredients together with a spoon to combine. Then add the chopped apple.
6) Spoon mixture into tray and sprinkle with oats and cinnamon if desired
7) Place in oven and let cook for 25-30 minutes or until skewer (toothpick, knife) comes out clean.
8) Leave to cool 10 minutes before transfering to a wire rack and leave to rest for 20 minutes before eating.
Hello food lovers, gawkers and pinners,
Our names are Caera and Hannah. We are from South Africa (Caera) and North America (Hannah) and we have decided to create a blog about one of the things we enjoy the most in our lives: FOOD.
Since we come from different parts of the world, we have a taste for most cuisines. We have both moved around a lot, which has helped us increase our knowledge and love for international dishes.
We alway find ourselves talking about food we've tasted, food we've produced and food that we would like to try sometime in the future. So, we thought that creating a blog would be the best way to store our cooking experiences in hopes that rather than creating and forgetting, we would be able to create and remember, and even better, share with the world.
-Hannah & Caera