Some of you will know my son, James, he runs his own web based company in Guernsey, and he has revised and renewed my Blog. This is the first post on the new platform and I am very pleased with it, hope you share this opinion.
On the right you will see the opportunity to subscribe by simply entering your email address and pressing the subscribe button, simple as that. This new platform also plots our course over the last 4 years just press the route button at the top.
Also James has transferred all the old Blogs from the last 4 years, and if you want James to quote for any Web based work you might require please feel to contact him direct his details are below.
Everything goes well here on our winter mooring in St Leger-des-Vignes. All the wintering boats have now arrived and they are either wintering their boats before leaving for home or stocking up with coal and logs if they are staying on board.
Our new eating regime, sounds better than diet, is going very well. We started on the 14 September so its 6 weeks ago and I have lost 2 stone and Teresa a stone. That’s on target because I want to lose 6 stone in total and Teresa 3 stone. If anyone wants details of the regime please contact me direct or leave a comment on the bottom of this Blog.
Another innovation will be regular recipes from our boat kitchen, these are ones we have found tasty, good value and healthy. Teresa has undertaken to publish the ones that are now our favourites, she starts with a simple soup but one that is very tasty and satisfying
Mrs B’s Blog recipe
The weather is beginning to change now, so here is a warming tasty soup ideal for lunch or as a starter to a larger meal.
Sweet Potato and Carrot Soup.
1 Leek approx. 250 grams
1 Tablespoon of Olive Oil
2 Carrots or 250 grams worth
1 Sweet Potato 400grams before peeling
Veg stock made from 2 cubes and 1 litre of boiling water
1 teaspoon of ground cumin and 1 of ground coriander
1 coffee spoon of chilli paste (anymore would detract from the deep subtlety of the other spices)
Top and tail the leek and clean out any grit.
Chop the leek, both white and green bits finely and sweat in a saucepan with the olive oil over a low heat , while you prepare the rest of the veg.
Peel the carrots and the sweet potato and chop small. This helps to cook the soup quite quickly if you’re into saving fuel.
Stir the chopped veg into the leeks and add the spices, stir the lot together for a minute then add the stock.
Bring everything to the boil, then turn down and simmer until the carrot is cooked through. The time varies depending on how old the carrots are, but about 15 mins should do it.
When you are happy that everything is cooked, season to taste with salt and pepper.
At this point you have the choice of serving the soup as is, or whizzing it up in a blender.
I whizzed ours because we like the velvety texture the sweet potato produces.
This recipe makes enough for 6 as a starter or 4 for lunch.
If you’re into counting calories a starter portion is approximately 105cals and a lunch portion 157cals.
If you want to fancy it up, try some fresh coriander chopped into crème fraiche or thick yoghurt and dollop some on top.
The glorious colours of autumn in the hedgerow by the boat.
Hope you enjoy this new style Blog and I will try to post weekly from now on
If you make and enjoy this soup, as I hope you will, look out for Mrs B’s recipe on the next blog…..Happy cooking.
This post was written by Terry Barrett
Photographs by Tes