Soup Glorious Soup!

I love making soups, especially soups that I know that I will enjoy eating.
Winter is a great time for trying out new soup recipes.
I think I might need to make a whole section of soups recipes. In my
cooking experience as a chef, I became used to making soups on a
large scale so cooking for just Trinity and I there always seems to be left overs.
Soups can be frozen and they last a good 6mths. If you freeze in small portion sizes
all you need to do is pull out the small portion when you need it.

Another use for soup which exceeds you immediate need is to use it as a stock for a stew, or Risotto or as a sauce for a pasta dish. For example I have a lovely recipe for pumpkin soup and this can easily be used as the stock for a good wholesome pumpkin risotto.

Have a look at my soup recipes and try them yourselves.

The Best Scrambled Eggs

Have you ever wondered how to make the best scrambled eggs?
I'm going to let you in on a few secrets.

•  Firstly- allow about 3 egg per person.
• mix the eggs with a whisk, a pinch of salt and 100ml cream/3 eggs.
• Use a metal mixing bowl that will sit nicely on top of a pot.
• put a pot of water on the stove to boil, not too rapidly.
• place the bowl on the pot and then use a spatula to move the mixture off the base of the bowl. It shouldn't be stirred but rather move the spatula back and forward with a push pull movement.
• Don't allow the mixture to cook fully as the heat will continue to cook the eggs even after you have removed it from the stove. It should be about 75-80 % cooked.
• If you want to put it aside before serving, cover the bowl with glad -wrap and give it a quick mix before serving.

Give it a try.