I am feeling all Christmassy already! And I just adore this time of year. The lights, the Christmas trees, decorations and most importantly the Food & Drink! To celebrate with amongst family and friends!
I thought let me get into the mood by making myself a cup of coffee with mixed ground spice. A scent that starts to capture the Christmas season, through its aroma and taste
Simply make your usual cup of coffee and stir in some mixed spice powder!
I found a beautiful recipe if you want to make fresh ground mixed spice. I’ll definitely be attempting this as soon as I need to restock!
As Autumn is now approaching here, my recipes will have a more autumnal feel. Soups really are so wholesome, filling and simple to prepare. I always make enough to last us two days as I just can’t get enough! I came across this soup online and have made it once before to the recipe but this time round I adapted it to suit the vegetables I wanted to use.
I also made some soda bread to go with this luscious chunky pistou soup so the Irish influence merges here with this French Provencal soup. The soda bread will be posted very soon. More soups and different breads will be appearing on Shivaay Delights this Autumn and Winter…keep watching, love D x
1 tbsp olive oil
1 onion finely chopped
2 leeks finely sliced
2 celery sticks finely sliced
2 carrots finely sliced
2 cloves garlic crushed
2 courgettes finely sliced
Tin of haricot beans rinsed and drained
1200-1500 ml vegetable stock
Salt to taste
½ tsp dried oregano
squeeze of lemon juice
• Heat the oil in a large saucepan and sauté the onion, leeks and garlic for a few minutes. Throw in the carrots, courgettes and celery. Mix and let the veg cook for a further 5 minutes on a low heat
• Pour in the vegetable stock, enough to cover the vegetables and bring to a boil then cover and cook for a further 10 minutes on a low flame
• Stir in the beans, season with salt, squeeze in a little lemon juice, cover and turn off the heat, so that the haricot beans cook in the residual heat from the soup
• Serve the soup with a spoonful of pesto and some fresh crusty bread