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a cosy day at home 🧸☕🍃
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a cosy day at home - baking, new soup recipe, dog walks and cosy chats. Hope you enjoy!! xxx
Soup recipe - the one i made!
(for the original, screenshot at 3:52)
CREAM OF VEGETABLE AND HERB SOUP
SERVES 4
2 TBSP BUTTER
1 ONION PEELED AND ROUGHLY CHOPPED
2 POTATOES PEELED AND ROUGHLY CHOPPED (I used 1 large one)
1 HEAD BROCCOLI, ROUGHLY CHOPPED
2 HANDFULS BABY SPINACH
8 ASPARAGUS, ROUGHLY CHOPPED
1 COURGETTE, ROUGHLY CHOPPED
600ML VEG STOCK
150ML WHITE WINE (I didn't add any wine, but i wish i had, i think it was the missing piece!)
3 TSP DRIED HERBS ( I used thyme, basil, oregano, chives)
HANDFUL FRESH PARSLEY
100ML DOUBLE CREAM
1 TBSP LEMON JUICE
2 TBSP OLIVE OIL, FOR DRIZZLING
1 Melt the butter in a pan and saute the vegetables for 4-5 minutes. Season and deglaze with the with the wine. Allow to bubble and reduce a little, then pour in the stock. Return to the boil, reduce the heat and simmer for 20 minutes until the vegetables are tender. Meanwhile, blanch the spinach briefly in boiling salted water. Rinse in ice-cold water and drain.
Add the spinach to the soup with the dried herbs about 10 minutes before the end of the cooking. When the vegetables are cooked, add the cream and blitz the soup with a hand blender until smooth.
Season with salt, pepper and lemon juice. Serve with warm bread and enjoy!!
COOKIE RECIPE
(these are seriously so good - this time i used caster sugar instead of coconut sugar. Still tasted amazing but coconut sugar makes them look better if you want cuter looking cookies!)
INGREDIENTS
1½ tablespoons coconut oil
90g coconut sugar
100g plain flour (we use gluten free)
1 teaspoon baking powder
2½ tablespoons almond milk
60g 70% cocoa dark chocolate chips
pinch of sea salt
Method
1 Preheat the oven to 220°C / 190°C / 425°F.
2 Melt the coconut oil over low heat, ensuring it never comes to the boil, or else it'll taste burnt. Once melted, remove from the heat and leave to cool a little - you want it to reach room temperature, but still be in liquid form.
3 In a large bowl, mix together the coconut sugar, flour, baking powder and salt, until no lumps remain.
4 Pour in the almond milk and cooled coconut oil; mix well to form a thick mixture - I find it easiest to do this by hand.
5 Add in the chocolate chips, and bring the cookie dough together using your hands. We really recommend using your hands for this part, it works a lot better than using spoons or mixers in this recipe.
6 Shape the dough into 6 balls.
7 Place the balls onto a baking tray. Space them out evenly across the baking tray, leaving at least 3cm between each ball (as they will expand).
8 Bake for 10 minutes until golden.
9 Once cooked, leave the cookies to cool on the baking tray for at least 5 minutes - during this time they will harden.
come say hi! 🧸
NB : Some of the links above are affiliate links, which means if you do make a purchase through one of the links I may receive a small commission. It doesn’t make any difference to you as a buyer but it does help me out! Thank you so much for your support.
Soup recipe - the one i made!
(for the original, screenshot at 3:52)
CREAM OF VEGETABLE AND HERB SOUP
SERVES 4
2 TBSP BUTTER
1 ONION PEELED AND ROUGHLY CHOPPED
2 POTATOES PEELED AND ROUGHLY CHOPPED (I used 1 large one)
1 HEAD BROCCOLI, ROUGHLY CHOPPED
2 HANDFULS BABY SPINACH
8 ASPARAGUS, ROUGHLY CHOPPED
1 COURGETTE, ROUGHLY CHOPPED
600ML VEG STOCK
150ML WHITE WINE (I didn't add any wine, but i wish i had, i think it was the missing piece!)
3 TSP DRIED HERBS ( I used thyme, basil, oregano, chives)
HANDFUL FRESH PARSLEY
100ML DOUBLE CREAM
1 TBSP LEMON JUICE
2 TBSP OLIVE OIL, FOR DRIZZLING
1 Melt the butter in a pan and saute the vegetables for 4-5 minutes. Season and deglaze with the with the wine. Allow to bubble and reduce a little, then pour in the stock. Return to the boil, reduce the heat and simmer for 20 minutes until the vegetables are tender. Meanwhile, blanch the spinach briefly in boiling salted water. Rinse in ice-cold water and drain.
Add the spinach to the soup with the dried herbs about 10 minutes before the end of the cooking. When the vegetables are cooked, add the cream and blitz the soup with a hand blender until smooth.
Season with salt, pepper and lemon juice. Serve with warm bread and enjoy!!
COOKIE RECIPE
(these are seriously so good - this time i used caster sugar instead of coconut sugar. Still tasted amazing but coconut sugar makes them look better if you want cuter looking cookies!)
INGREDIENTS
1½ tablespoons coconut oil
90g coconut sugar
100g plain flour (we use gluten free)
1 teaspoon baking powder
2½ tablespoons almond milk
60g 70% cocoa dark chocolate chips
pinch of sea salt
Method
1 Preheat the oven to 220°C / 190°C / 425°F.
2 Melt the coconut oil over low heat, ensuring it never comes to the boil, or else it'll taste burnt. Once melted, remove from the heat and leave to cool a little - you want it to reach room temperature, but still be in liquid form.
3 In a large bowl, mix together the coconut sugar, flour, baking powder and salt, until no lumps remain.
4 Pour in the almond milk and cooled coconut oil; mix well to form a thick mixture - I find it easiest to do this by hand.
5 Add in the chocolate chips, and bring the cookie dough together using your hands. We really recommend using your hands for this part, it works a lot better than using spoons or mixers in this recipe.
6 Shape the dough into 6 balls.
7 Place the balls onto a baking tray. Space them out evenly across the baking tray, leaving at least 3cm between each ball (as they will expand).
8 Bake for 10 minutes until golden.
9 Once cooked, leave the cookies to cool on the baking tray for at least 5 minutes - during this time they will harden.
come say hi! 🧸
NB : Some of the links above are affiliate links, which means if you do make a purchase through one of the links I may receive a small commission. It doesn’t make any difference to you as a buyer but it does help me out! Thank you so much for your support.
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