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my mommy's pea soup

This is what they call a hearty soup, a meal in a bowl. I don't add the frankfurters, because I don't eat it :-) but my mom puts them in! If the soup is too thick just add a little more chicken stock...

What you need:

2 tablespoons oil

3 medium onions chopped

3 medium potatoes cubed

1/2 teaspoon crushed garlic

500g (a packet) split peas rinsed until water runs clear

spring of thyme

6 chicken breast fillets cut into pieces

300g kassler steaks/rashes

6 frankfurters sliced

2 liters chicken stock

2 tins petit pois drained

Fry the onions and the garlic in the oil for a few minutes.

Then add the potatoes, peas and the thyme and fry for a further 5 min or so stirring.

Add the chicken stock and allow to simmer for about 30 to 45 min (until potatoes and peas are soft)

While simmering fry the chicken and the kasseler steaks in a pan.

Allow pea mixture to cool slightly, and wizz it until smoooth (I don't like it too smooth)

Add the meat, and simmer for another 30 to 45 min

Before serving add the petit pois and stir it through so it can heat up

Serve with croutons or just as is.

Bon appetit :-)

Labels: recipe's, soup

baby marrow and feta soup

Cape Town's winter is slowly creeping up and what can be more yummy than home made soup, fresh bread and a glass of red wine on a rainy evening! This recipe Grete, a housemate at varsity use to make and I just loved it, I still often make it! It's quick and easy...

FYI:

The zucchini or courgette is a summer squash which often grows to nearly a meter in length, but which is usually harvested at half that size or less.

In Nothern America and Australia the plant is commonly called a Zucchini. The name Courgette is a French loan word and is commonly used in Great Britian, Ireland, New Zealand and South Africa. In South Africa the fruit is typically harvested as a baby vegetable, approximately finger size and referred to as a Baby marrow. (http://en.wikipedia.org/wiki/Zucchini)

What you need:
700g baby marrows
2 medium onions
1 clove garlic crushed
2 medium potatoes peeled and sliced in cubes
a sprig of thyme
800ml chicken stock (I use 2 stock cubes dissolved in 800ml water)
3 - 4 rounds of feta
250ml cream (optional)

Fry the onions and garlic in a bit of oil until they start browning.

Then add the potatoes and fry for a further 2 min.

Add the baby marrows and the thyme and fry for another 2 min.

Add the chicken stock and allow to simmer for about 15 min or until potatoes are soft and breaks when you stir the soup.

Flavor with salt and pepper to taste.

Remove the pot from the stove and allow to cool for about 10 min.

Using a hand blender, to smooth out the soup. (remove the thyme sprig before smoothing out)

Crumble half of the feta into the soup and stir it in with the half of the cream.

To serve swirl a dollop of cream on the bowl, crumble feta in the middle and add a sprig of thyme!

Enjoy with fresh bread...

Labels: recipe's, soup

paper rosette

I went to a wedding last week-end and the table numbers were paper rosettes with the inside the table number, it really looked pretty. So I did what I do when I see something I love :-) got home and tried to make them myself and share it with you!

The paper rosettes are very "hot" now. To use as decor, or to dolly up a present. You can even make loads of them and stick them on a rope to make bunting and hang it up at your next party.

I used a old books pages.

Because the book's pages are small, you need to stick two pages together.

You start off with folding two pages 1cm folds until you finish the whole page. Because the pages are wide, cut them in half, and stick them together with double sided tape.

When sticking the pages together, the turn the bottom page that the last fold ends up and the one you put on top of it the last fold should end down. Stick the double sided tape on the bottom fold and stick the top on to it. You will see that you hardly even see the attachment.