Recipe Eggs mimosa instant pot - Here is a different way to present the hard-boiled eggs. After they cooled, you cut them in half and mix the yellow with mayonnaise. A few herbs and paprika on top would enhance the presentation. recipe pressure cooker - recipe instant potSee the recipe on the author's website
The crisp air outside, the leaves turning orange, the last of summer’s produces and the appearance of all sorts of squash at the farmer’s market. It gets me excited for Winter! My house will consistently smell like soup and I will live in knitted sweaters.
Mac and cheese, lasagna, peach pie, and shrimp chowder are just some of our winter comfort food recipes. Here is some inspiration for you!
I cooked my first winter squash this week, a delicata from the garden. I added it into the lovely split pea, rhubarb and apple soup from Vegetarian Everyday/Green Kitchen Stories. I sipped a…
Italian Chickpea Vegetable Soup is a fabulous one-pot wonder for fall and winter! Filled with tons of veggies & chickpeas, and seasoned with Italian herbs and a secret ingredient, you'll want to add this scrumptious soup to your weekly menu rotation!
This is such an easy 100 calorie vegetable soup recipe and you can use any vegetables you like. Let it simmer then serve pureed or chunky.
Facebook0Tweet0Pin0Yummly0Email0LinkedIn0Print0 It has all of a sudden, after a lovely autumn weekend with blue skies and sunshine, turned into cold winter weather. So out comes our gas heater, wood for the fire-place and hot chocolate as we bid salads goodbye and say hello to soups. Little things are as comforting during the cold months as a bowl […]
How to make a Chicken Pot Pie Soup. Ingredients: Serves 4-6 2 medium boneless, skinless chicken breasts1 large potato, peeled and diced ½-inch3 garlic cloves, minced or pressed½ medium onion, diced2 celery ribs, diced ¼-inch2 medium carrots, peeled and diced ¼-inch⅔ cup frozen or canned corn⅔ cup fr
I was so happy when I found an abundant sweet corn in the traditional market this morning. I decided to make corn and chicken soup.This rich, creamy but not sinful corn soup then topped with puff pastry. The puff pastry on top is such a simple idea but so magical, it’s an effortless way to dress up the corn soup. The flaky puff pastry becomes a blanket for the creamy and flavorful corn soup. Puff Pastry Corn Soup This puff pastry corn soup recipe inspired by chicken pot pie and Zuppa soup. Zuppa soup is a thick and creamy soup topped with puff pastry. This dish becomes quite popular in Indonesia in Indonesia in the last few years, you can find it sells on a food truck in a Sunday market or even in a wedding party. Ingredients: 1 cup fresh corn kernels 1/2 cup diced carrot 1 cup cubed chicken breast 1/2 diced onion 2 cloves garlic, chopped 1/4 teaspoon dried thyme leaves 600 ml chicken stock 100 ml cream 1-2 tablespoon beurre maniè 2 tablespoon chopped fresh parsley Coarse salt and freshly ground pepper 300 g puff pastry 2 egg beaten grated cheese, optional Direction Heat oil in a deep …
A thick and creamy apple, parsnip and potato soup is perfect for a winter evening - topped with goat's cheese and walnuts for a festive feel!
Well as promised here's mine and my mum's combined creation for spiced pumpkin soup. It's not spiced as in hot, hot fiery! But mo...
This light and healthy barley and mushroom soup is super low calorie - only 50 cals a bowl! Perfect to enjoy at dinnertime after a big lunch.
A perfectly simple yet healthy winter warming pumpkin soup with a few benefits of leeks and ginger. Serve with fried sage leaves.
This lentil soup with leeks is a vegan, gluten free and low calorie meal with lots of health benefits!
40 vegetarian winter warmers to get you through the cold winter - including casseroles, stews, soups, pies, pasta bakes, and more!
We've rounded up our favorite vegan fall recipes that are perfect for cooler and cozier weather. These recipes include soups, salads, pies, apple desserts, and more! #fallrecipes #autumnrecipes #fallveganrecipes
This crustless zucchini pie is the perfect lunch for a sunny day in the garden. The recipe originally comes from a friend in Crete. It’s both easy, and a great way to use up the glut of courgettes we seem to enjoy every July and August! Accompanied by a side salad (and maybe a chilled glass of white wine!), this courgette tart is so savoury and satisfying. The feta, parmesan and eggs give it that cheesey, almost quiche-like consistency, whilst the grated courgette/zucchini and the fresh herbs give it a real green vibrancy and fresh taste. Since it’s without a crust, it’s a really healthy, light option too. I’ve even been known to wrap the whole thing in tin foil and take it to the park for a picnic - and you can be sure that none ever comes back!
Mung bean and sweet potato soup tends to be one of my favorite refreshing dessert during the scorching weather. According to Traditional Chi...
This vegan filo potato pie is a brilliant crowd-pleaser. Any vegetarian filo pie is a hit with me, as a veggie myself, but I love to have lots of vegan recipes in my arsenal to make sure I can feed all of my guests equally well. Filo pie is a brilliant use of filo pastry, which is very popular in Greek cuisine, and so versatile. Any Patatopita recipe (that’s potato pie in Greek!) has to be topped with that filo crunch, and then have a rich centre. Serve this eggless potato pie with a side salad for a lighter lunch, use it as a luxurious side to a bigger meat, or veggie, main dish, or make a big dish and cut into smaller pieces, for brilliant party mouthfuls! Adding leek, and going for a potato and leek pie, is another option which is really lovely come wintertime, and a little bit of an alternative to the classic potato and onion pie that’s so classic in the UK. This potato filo option has all of those Greek flavours, imparted by the dill and parsley, and the sprinkle of sesame on top adds both that Greek nuttiness and of course a range of essential nutrients and vitamins, like phenolic antioxidants, minerals and protein - all vital, particularly to a vegan diet.
I like to make a good old spinach pie, a Spanakopita, but this mixes up that old favourite into something new. The perfect picnic piece, this tart is savoury and moreish, lightening the flavour of cooked spinach with lemon and herbs, and setting it inside a buttery, flaky pastry case. Something like a British quiche, I love the combination of eggy, cheesey spinach-rich filling with the shortcrust pastry edge. I use aromatic dill and zesty lemon to bring a real feeling of summer sun to the recipe, and the addition of feta, ricotta and cream cheese, alongside pine nuts, just ensures a rich, nutty and satisfying mouthful. It’s perfect for lunch in the garden, with a simple side salad, and also works perfectly as a slightly special picnic or packed lunch.