Tuesday, February 11

Just a Thought

As the mornings are getting lighter and the prospect of Spring is on the horizon, I can't help but feel a tingle of excitement. As Ben and I have settled in nicely to our new home, I am looking forward to the coming months, hosting BBQs, lounging around outside and sipping Pimms whilst listening to the radio. Fellow bloggers, Joy Felicity Jane and The Littlest Things, both based in Australia are making me wish I could bring summer to Britain right away. However for now I guess I will have to make do with the transition to spring from winter. Yet I can say that what I do love about this time of the year is the crisp mornings where speckles of frost cover the plants. This week I am loving:

1) Freshly baked croissants in the morning (the recipe will be up soon for these delicious treats)

2) The current music in the charts, making mornings and long commutes much easier

3) Lie ins. But let's get one thing clear, I and Ben only have one lie in a week, (sob) and that is on a Sunday when both of us don't work (yipee!)

4) Coffee breaks with my best friends, with a creamy amaretto latte

5) Volunteer work; it is so rewarding so be involved in being part of a charity organisation aiming at improving the education of children and young adults

6) Long walks with Harry and Ben. It's always great to go for a walk and blow the weekly cobwebs away, essentially getting things into perspective

Saturday, February 8

Leek & Potato Soup

Since I work part time at a local cafe, I was inspired by the unusual and classic soups they make. As I had never made a soup before, I opted to make one of my favourites, the classic leek and potato soup. I was surprised at how easy it was to make, and how delicious it tasted! This soup must (in my opinion) be accompanied by a thick homemade granary bread in order to soak up those flavours. Perfect lunch for a snuggly day inside sheltering from the frosty weather.

Notepad (and hand blender) at the ready, tell me your go-to homemade soups.


1 leek, about 350g, cleaned and sliced
350 - 400g floury potatoes, peeled and cut into chunks
2 teaspoons sea salt
1 litre water
125ml double cream
1 tablespoon chopped fresh flat-leaf parsley
freshly ground black pepper


1) Put the leek and potatoes into a heavy-based saucepan. Add the salt and the water and bring to the boil. Simmer until soft and cooked through, about 30 - 35 minutes. Then turn off the heat and, with a hand blender, whizz until smooth.

2) Add the cream and stir it into the soup, then add the parsley and a few grinds of black pepper. Taste and adjust with seasoning, and serve with crusty bread.