Appetizers/Small Bites, Gluten-Free Recipes, Mains, Quick Recipes, Soups & Salads, Vegetarian Recipes

Vegetable Soup

January 13, 2014

This vegetable soup is inspired by minestrone, which apparently has no set recipe due to the nature of the dish. The origins of this dish are Roman during a time when the diet consisted mainly of vegetables out of necessity; this thick soup would be made using whatever leftover vegetables were available at the time. I didn’t have minestrone once while in Rome, nor did I see it on any menu but perhaps the Romans didn’t see the need to go back to times prior to 200 B.C. and stick to a frugal diet.

Since I got back from Italy I have been cutting down on my portion sizes and eating everything out of a small bowl. This vegetable soup is very comforting and as everyone keeps warning me that the worst of the winter is yet to come in England, this recipe couldn’t have had better timing. In the spirit of traditional minestrone where it seems anything goes, there are a variety of vegetables local to Jamaica that you would never find in an Italian kitchen, like yam and sweet potato, but they were just sitting in my fridge so they got thrown into the pot. 

Vegetable Soup

Vegetable Soup

Feel free to make this recipe your own as you really can’t go wrong. Ultimately you will be making a hearty, healthy soup for you and whomever is at the table. It is perfect for families where dinners can sometime be a hassle or for singles who want to make a big batch in advance and freeze the rest. A lot of us have probably vowed to keep healthy this year and I am sure we are all doing well so far, even if it is only week three 😉

Vegetable Soup

Vegetable Soup

Live, Love, Eat!

April x

Vegetable Soup
Serves 4
A delicious vegetable soup using whatever veggies you have available.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1 large onion, finely chopped
  2. 3 garlic cloves, finely chopped
  3. 1 stick of celery, finely chopped
  4. 1 red pepper, roughly chopped
  5. 1 large sweet potato, peeled and cubed
  6. 1 piece of yam (same size as sweet potato), peeled and cubed
  7. 3 carrots, chopped
  8. ¼ white cabbage, shredded
  9. hot 600ml vegetable stock
  10. handful of green beans, roughly chopped
  11. 1.5 teaspoons thyme
  12. Salt and pepper
  13. 1 tablespoon olive oil
  14. Parmesan cheese (optional)
Instructions
  1. In a large saucepan, heat the olive oil and fry the onion, celery and garlic for 3 minutes until soft but not coloured.
  2. Then add the sweet potatoes, carrots, cabbage, green beans and yam and stir well for 2 minutes until everything is well coated.
  3. Finally add your stock and thyme. Stir well, season with salt and pepper taste and let simmer for 20 minutes.
  4. Ladle into warm bowls and serve with parmesan cheese and chunks of ciabatta.
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Mains, Pastas, Seafood

Lobster Ravioli

January 8, 2014

I hope it is not too late to wish you Happy New Year!!! The holiday season was an eventful one but I ended up in Rome for New Years and had an amazing vacation. Before I jump to my lobster ravioli recipe I have to say being in Rome was a great way to start 2014 (apart from restaurants being closed on New Years Day and the days to follow) the Romans, for the most part, seem to be genuinely happy people who seem to value the things that really matter – family, friends, laughter along with good food and wine. For dinner on New Years Eve we ate at Al Duello, which although it did not meet my very high expectations due to fabulous reviews online, I did enjoy it. I’ve gathered that the restaurant is run by two sisters, one whose husband is the chef, and they are a delightful duo who deliver service with sincere smiles. My favourite dishes of the night were turbot, a traditional Roman dish Cotechino con Lenticchie (sausage with lentils) served after dessert and the crustacean ravioli that all were delicious when paired with Villa Sparina Gavi di gavi, which is in the cutest bottle. 

Lobster Ravioli

Lobster Ravioli

I think I have mentioned it before but it is worth mentioning again that this lobster ravioli is a recipe that won my heart. I don’t think there is anyone that isn’t impressed by someone who makes their own pasta and there is something even slightly more special about a ravioli. I used to see restaurant plates with three ravioli and think why would anyone put so little food on a plate? Now I understand it a little more considering they are large, UFO shaped disks of delectable goodness, that are rich in flavour and putting a few on a plate not only makes it prettier but forces the consumer to savour each bite.

Lobster Ravioli

Lobster Ravioli

I can’t describe how tasty this dish is but let me just say I was never crazy about lobster before I had this lobster ravioli. Don’t get me wrong, I liked lobster but I wouldn’t crave it and now I can’t get enough of it. I am really excited about what 2014 will bring and being in Rome reminded me that it’s the little things that matter, to be grateful for what I have and appreciate the journey of life. I will be talking more about my trip to Italy in blog posts to come but for now think about the words of the famous ancient Roman poet Horace who said “Carpe diem! Rejoice while you are alive; enjoy the day; live life to the fullest; make the most of what you have. It is later than you think.”

We got these from the fisherman at the end of our street but I appreciate not everyone lives in Jamaica so get whatever lobster you can :-)

We got these from the fisherman at the end of our street but I appreciate not everyone lives in Jamaica so get whatever lobster you can 🙂

Once you've cooked those bad boys, in a humane fashion, they'll look like this

Once you’ve cooked those bad boys, in a humane fashion, they’ll look like this

Don't be intimidated (like I was), take charge with one big slice down the middle.

Don’t be intimidated (like I was), take charge with one big slice down the middle.

Cut up all the meat from the tail into small chunks.

Cut up all the meat from the tail into small chunks.

Make the cream sauce and then stir in the lobster. Try not to eat this as it has to go inside the ravioli.

Make the cream sauce and then stir in the lobster. Try not to eat this as it has to go inside the ravioli.

Once your dough has rested, roll out a sheet of pasta. An extra pair of hands is always helpful at this stage.

Once your dough has rested, roll out a sheet of pasta. An extra pair of hands is always helpful at this stage.

Cut out large circles.

Cut out large circles.

Fill with a teaspoon of lobster mixture.

Fill with a teaspoon of lobster mixture.

Cover with another pasta disc after dampening the edges and press them tightly to seal.

Cover with another pasta disc after dampening the edges and press them tightly to seal.

Once cooked, plate with some sauce and enjoy!

Once cooked, plate with some sauce, garnish with parsley and enjoy!

Live, Love, Eat!

April x

Lobster Ravioli
Serves 2
One of my favourite pasta dishes that allows you to show off a little.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr 15 min
Pasta
  1. 300 g plain flour
  2. 3 large eggs
Filling
  1. Knob of butter
  2. 50 ml double cream
  3. 2 lobster tails, meat cooked and roughly chopped
  4. 2 cloves garlic, chopped finely
  5. 1 tablespoon parsley, finely chopped
  6. 2 tablespoons parmesan cheese, grated
  7. salt and pepper
Sauce
  1. knob of butter
  2. ½ cup white wine
  3. 150 ml double cream
  4. 2 tablespoons parmesan cheese, grated
  5. 1 tablespoon parsley, finely chopped
  6. 2 cloves garlic, chopped finely
  7. salt and pepper
Instructions
  1. First make the pasta but sifting the flour into an electric mixer fitted with dough hook and add the eggs. Mix well with the dough hook for 10 minutes until a smooth and elastic dough forms. Wrap in clingfilm and place in fridge for 20-30 minutes.
  2. Meanwhile make your filling by melting the butter in a pan over a low-medium heat. Add the garlic and fry gently until softened but not brown. Add the cream and heat until bubbling and then add the remaining ingredients and mix well. Set aside to cool.
  3. Using a pasta machine, roll your pasta into long strips and using a 3” pastry cutter, cut as many pieces as you can. To assemble your ravioli, dab the edges of the pasta with water and then place ½ tsp of your lobster filling into the middle of each before placing another piece on top and pressing the edges firmly to ensure there are no holes. Set aside in the fridge.
  4. Bring a large pan of salted water to the boil, add the ravioli and cook covered for 7-8 mins or until pasta is cooked yet firm.
  5. Similarly to the filling, make your sauce by melting the butter in a pan over a low-medium heat. Add the garlic and fry gently until softened but not brown. Add the white wine and bring to boil to cook off the alcohol, then add the cream and heat until bubbling and then add the remaining ingredients and mix well. Finally add salt and pepper to taste.
  6. Serve ravioli and sauce in a warm bowl, garnished with chopped parsley and grated parmesan.
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Appetizers/Small Bites, Seafood

Prawn and Goat Cheese Blini

December 20, 2013

I was asking family what were some of their favourite Christmas recipes and my sister-in-law told me she always has prawn and goat cheese blini. “They are hit with everyone, even the kids love them.” I had never eaten blini before but I had heard about these Russian pancakes before, which made me excited to make the for The Yummy Truth. 

Prawn and goat cheese blini

Prawn and goat cheese blini

I haven’t got a place of my own yet in England so my blogging day took place at my sister’s house who wasn’t a fan of the menu since she wasn’t a fan of salmon or goat cheese. I am happy to report that we won her over with this recipe for prawn and goat cheese blini, she even asked me to leave the leftovers. These small bites are perfect for the season as they are so easy to share and not messy to eat. 

Prawn and goat cheese blini

Prawn and goat cheese blini

Don’t worry some meat is on the way, I don’t expect you to have a seafood only Christmas.

Prawn and goat cheese blini

Prawn and goat cheese blini

This recipe is a bit of a waiting game. My sister-in-law buys her blini but if you have the time to make them yourself it is really easy once you have the time.

Sift all your dry ingredients

Sift all your dry ingredients

IMG_0690blog

Leave the yeast do its thing.

Leave the yeast do its thing.

And its risen

And its risen

Batter should be "stretchy"

Batter should be “stretchy”

They'll brown up nicely.

They’ll brown up nicely.

Prawns cooking in garlic and butter.

Prawns cooking in garlic and butter.

Prawn and goat cheese blini

Prawn and goat cheese blini

Live, Love, Eat!

April x

Prawn and goat cheese blini
Yields 16
Russian pancakes topped with prawn and goat cheese.
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Prep Time
5 min
Cook Time
20 min
Total Time
2 hr 55 min
Prep Time
5 min
Cook Time
20 min
Total Time
2 hr 55 min
Ingredients
  1. 1/2 tablespoon active yeast
  2. 175 g flour, sifted
  3. 143 ml milk, slightly warm
  4. 1 egg, separated yolk and white
  5. pinch of salt
  6. 73 ml milk, slightly warm
  7. 200g prawns/shrimp
  8. 1/2 tablespoon butter
  9. 1/2 tablespoon minced/chopped garlic
  10. lemon
  11. goat cheese
Instructions
  1. Make paste with yeast, 113 g flour and 143 ml lukewarm milk
  2. Leave for 2 hrs add the rest of the flour, egg yolk, salt and milk. Finally add whisked egg white.
  3. Leave for 30 mins and then cook as you would cook pancakes.
  4. Over medium heat cook blini for about 2 minutes on each side. You will see bubbles appear and that means its time to flip them.
  5. Let the blini rest on kitchen paper towel while you cook the prawns.
  6. Add butter to the pan and add garlic.
  7. After 3 minutes add prawns and cook until pink, for about 4-5 minutes. Finish with lemon zest.
  8. Spread goat cheese on the blini, top with a prawn and garnish with something green, parsley, spring onion, chives to make it picture perfect.
Notes
  1. Blini freeze well.
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Appetizers/Small Bites, Quick Recipes, Vegetarian Recipes

Yorkshire Pudding

December 16, 2013

Yorkshire pudding is a staple for any British roast dinner, but like the roast potato it is also has a permanent place on the menu for Christmas dinner. With less that 10 days to the big day you better start getting your head around the Christmas meal you are about to execute or put in your requests for whomever in your family is. 

Fluffy Yorkshire Pudding

Fluffy Yorkshire Pudding

The history of yorkshire pudding is not really known. Although they do look a bit like a mess, or as though they were the product of an accident in the kitchen or some other worldly side dish, trust me these are light pastry cups ideal for catching gravy as you pour it over your dinner. This recipe is very easy, if you haven’t had them before do give them a try this holiday season. A good yorkshire pudding comes out of the oven haven risen, crispy golden exterior with a fluffy interior.  Do not worry about the shape you can’t go wrong. Literally you make the dough, heat the oil, fill the tin and bake. Done. Couldn’t be easier.

Make the dough

Make the dough

 

Fill the tin

Fill the tin

Voila!

Voila!

 

Live, Love, Eat!

April x

Yorkshire Pudding
Yields 12
A British classic side to any roast dinner.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 140 g plain flour
  2. 4 eggs
  3. 200 ml milk
  4. sunflower oil, for cooking
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon black pepper
Instructions
  1. Preheat your oven to 410°F.
  2. While it’s heating up add the flour, eggs, salt and pepper and milk to a mixing bowl and beat until it forms a smooth batter.
  3. Take a muffin tin and drizzle some oil into each hole, place in the oven for a few minutes until it gets hot. Once the oil is hot, pour batter evenly until each hole is half full.
  4. Bake in the top of the oven for 20-25 or until golden brown. Don’t open the oven while they are cooking!
  5. Remove and serve.
Notes
  1. I love yorkshire puddings with gravy, they are tasty mops.
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About Me

About Me

Hi I'm April and I created The Yummy Truth to share my passion for food with you. I believe that good food enjoyed with great company (and some wine) makes everything better!

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