Soup Series – Roasted Garlic & Pea Soup

You will love the bright colour this soup has,just looking at it brightens you up on a gloomy Winters day and the wonderful aroma and taste well it’s divine.

Plan ahead when making this soup as you going to have a whole head of garlic in your oven for about 40min to and hour.Slice off the top of the head of garlic place in centre of a well oiled Pyrex dish or do what I do (I use those foil mini pie dishes that can be thrown away when I’m done with them)and drizzle with olive oil and place in the centre of your oven and bake at 180C.

in a pot with salted water place 400g of frozen peas and cook until the water starts to boil.Remove from heat and drain the peas and liquidize them until smooth (I go an extra step further and sieve it into my pot).

By this time the awesome aroma permeating from your kitchen is amazing,remove the garlic head from the oven and allow to cool before you squeeze all that awesomeness onto the peas.Add 2tbsp of butter , 2 tbsp of hard cheese such as Parmesan or any other hard cheese you prefer, make 500mls of watered stock and slowly add the stock to the pea puree until you have the soupy consistency you like and the taste is to your liking, do this over medium heat and stir occasionally.

You can definitely add pouring cream before serving.

Accompany your soup with a divine slice of bread.

bon appétit

 

 

 

Soup Series – Alphabet Chicken Soup

Continuing with our Soup Series , by far the staple and most favourite of favourites is the good old fashioned Alphabet Chicken Soup anytime , it’s not just when we sick that this bowl of comfort food is served.

I make ours with one free range chicken breast,carrots and an onion and the favourite ingredient is definitely the Alphabet Pasta that’s used in the soup.This soup is always made when one of us is not feeling to great, my little boys expect it without fail but it’s also a any-day-of-the-week kind of soup, I either make it for afterschool lunch or a starter soup before supper.

I remember as a child lifting my spoon and scanning through the letters trying to scramble them to form a word before it went into my mouth.Oddly I still find myself doing this even now.My little boy eats his and try’s to scramble the names of everyone in our family before the spoon goes into his mouth.

I have gotten a little more adventurous and grated rainbow carrots just to add a little more fun and colour to our soup, but then without thinking I liquidized the whole thing 🙁 .

Once again soups are pretty easy to make.

I use one free range chicken breasr (with the skin).Boil chicken pieces in salty water (water and one tsp salt) until well cooked along with one large onion and a tablespoon of crushed garlic , add one large carrot sliced or grated (optional).Once the chicken breast  is cooked remove from the broth onto a soup plate and let it stand.Add a cube of Knoor Chicken Stock to the broth and simmer,stirring every now and again.This is the time to add the tiny pasta such as the ABC pasta or the little stars – up to you but it has to be the small pastas.Cook until the pasta is soft.In the mean time shred the chicken and add to the soup.

Thats it!Serve hot and enjoy.

bon appétit

 

 

Soup Series – Roasted Butternut Soup

Organic Butternut soup just shouts “hello winter”! It’s by far the easiest Soup to make because all the veggies get tossed into a baking tray with a dribble of olive oil and plenty of garlic.This Roasted Butternut Soup is the easiest in the Soup Series but then again any soup is pretty easy to make and it’s a healthy meal.

I love the crispy bacon I serve it with as its the perfect marriage between the sweet roasted butternut and the saltiness of the bacon.Clean one or two butternuts depending on size.For my family I nice organic sized butternut is ideal for my family of 4.Remove the seeds and chop it up nicely, place this in a Pyrex along with one chopped onion an two tbs of crushed garlic.Season with salt and pepper along and drizzle olive oil all over.Place in a preheated oven for 30-40 minutes.Oven to be at 180 degrees Celsius.

Once all is soft and cooked remove from oven and place in a pot along with your liquid stock of choice.Mine is usually the organic chicken stock.

Liquidize the soup and cook for another 10-15 minutes on a medium heat.Add boiled water if you feel it is too thick.

Fry diced bacon and drain on a paper towel.Serve with soup.

bon appétit

 

 

Soup Series – Potato & Leek

Nothing says Winter more than a nice warm bowl of Soup, It got me thinking that over Winter I tend …(Like many households)to make soups.So over the course of the next few weeks I’m going to introduce you to my take on my family’s favourite soups with the Soup Series.

I first ate this soup way back when I was just a kid.We were on holiday in Germany visiting my aunt and uncle, I was a terrible fussy eater and so my awesome aunt usulaly had potato and leek soup as a starter knowing how much I liked it when I 1st tasted it, that way I could get away with not eating the main course or very little of it if I so chose to do so.

Its an asbolute firm favourite in our household.

What you going to need (Ingredients)

  • Leeks (200g)
  • Potatoes – about 3-4 medium size potatoes peeled and cut into same size pieces (for even cooking)
  • One Chopped Onion
  • 2-3 tsp of crushed garlic
  • 1 Litre of Organic Vegetable Stock ( I love the Woolies one)
  • 250 ml Pouring Cream
  • Butter – about 20ml when melted
  • Bacon pieces – optional
  • salt and pepper to season

Melt the butter and fry the leeks,onion and garlic until soft.Add the potatoes and the vegetable stock.Allow to cook on medium heat for about 40 minutes stirring every now and again.Fry the bacon in the meantime and drain on a paper towel.When the potatoes are nice and soft remove from heat and liquidize.At this stage decide if you want ot add a little water depending on how thick or watery you like your soup , its also at this stage you can add your cream and then season to take.

Serve with the bacon bits on top.

bon appétit

 

 

 

The Smurfs Blue Velvet Cupcakes

The Smurfs Blue Velvet Cupcakes

The Smurfs Blue Velvet Cupcakes

In honour of the new Smurfs Movie , Smurfs:The Lost Village we had a fun day baking these Smurfs Blue Velvet Cupcakes.

A friend of mine told me about the yummy Blue Velvet Cupcake Kit from Snowflake and I thought this was the perfect “blue” opportunity to give it a try and we loved them.

This kit is great it brings the cupcake mix, icing mix , sprinkles and paper cups…….#love it!

I jazzed them up by using the tiny McDonald’s Happy Meal Smurfs toys as cupcake toppers and they look just too cute.Let me know if you try it out they taste divine!

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New Years Eve Cookie Recipe

Cookies and Champagne? Could this become a trend? In my opinion a great yummy New Years Eve combo.

Ring in the New Year with a batch of New Years Eve cookies.Don’t you just love the gorgeous cookie cutter (2018 available soon on my FB shop)?

With all the preparation that goes into setting up or getting ready for the New Years Eve festivities this recipe is great., These are no-chill dough cookies, within an hour I had whipped up these beauties.

Ingredients for the new year eve cookies:

  • 400ml of flour
  • Orange Rind of x1 orange
  • x1 tsp of orange juice
  • 1 egg
  • 125g of butter
  • 100ml castor sugar
  • pinch of salt

Method:

Cream butter , sugar and orange rind until light and fluffy.Add in the egg and juice and continue beating until combined.Gradually add the flour and salt.Beat until a dough is formed.

Remove from bowl and begin to roll out dough on a lightly floured surface. Roll them out to the desired thickness and use the fave cookie cutter.

Place on a baking tray covered with either a silicone mat or baking paper. Bake for 10-12 minutes in a preheated oven at 180•C.

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Enjoy and many many blessings for the New Year.

 

Chocolate Covered Potato Chips

A guilty pleasure to tantalize the taste buds and so very easy to do.

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What you’ll need:

  • A packet of Salted potato chips
  • Melting Chocolate
  • A microwave Melting Pot

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Melt the chocolate and dip the chips one at a time.I put mine in the fridge for 5 minutes but that’s because I had 3 very eager taste testers.

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Enjoy

 

Easy Cupcakes – My Secret Cheat

This always reminds me of that part in Sarah Jessica Parker’s movie “I don’t know how she does it” – the bake sale where she buys s store made pie and attempts to make it look “homemade” lol Link from the movie .Well this is my SJP scene, I  make/use this method at almost every party and I tell you they winners.

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 This was once of those finds that comes by chance.It was the boys cowboy birthday party and I was attempting the mommy-juggling-act-of-note , baking , sewing up hobby horses(the kids party favours) the decor you name it, it was on my list.In the weee hours before the party my perfect cupcakes were over baked (nice way to say burnt) and rock hard.

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Instead of panicking I got up early went to my closest PnP and bought these queen cakes (they come 10 in a container) and then it was just a matter of icing them.

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I have to admit, it’s been the easiest thing – a cake and candy sale (sorted✔️) , a Valentines class party  (sorted✔️) , The list goes on and on and like I said previously everyone loves them.

The added bonus is the fact that my kitchen doesn’t look like a bakers explosion and  I’m not up baking and icing whilst everyone is in bed.

So the next time your child tells you at the last minute they need Cupcakes for school or you’ve had a baking disaster head over to your closest Pick n Pay.Nobody will think any less of you.

All you will then need is butter,icing sugar, food colouring and a few sprinkles.

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Happy mom!!!

 

Valentine’s Day – Coconut Macaroons

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These are probably my go to sweet treats for just about any occasion.

I tried them for the 1st time last year and they were winners all round.You can see the link here

If you follow me on Instagram you would have noticed I played with colour over the Christmas period and they looked divine.I actually had to hide them because they kept slowly disappearing throughout the day.

They are super easy to make – perhaps even a great idea for those Cake and Candy sale 7th Graders.

What you need:

  • 200g Pkt of Coconut
  • 1 Tin of Condensed Milk
  • Food Colouring – Optional
  • Sprinkles etc – Optional
  • Silicone Baking sheet – or a well oiled/sprayed Baking Tray
  • Spoons or a Small Cookie Scoop

To Do:

Preheat Oven to  200 Degrees Celsius.

Mix the Condensed Milk and the Coconut together in a bowl until all combined – this is the perfect time to add in your food  colouring if you so desire – I used Red. Spoon out into small-sized balls onto the baking tray , decorate as desired.I used pretty little Silver Candy Coated Heats (Nicoletta) and little white Fondant Confetti Sugar Hearts.

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So as you can see they are definitely Little Yummy Winners and perfect for Bake Sales etc and treating your family and friends.

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BON APPETIT

 

Nutella Brownies – Lunchbox Treats

 

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 I baked these on a whim on a rainy afternoon.They super easy and disappeared by the end of the day.

The best part…..3 ingredients you probably have already.

Ingredients:

  • 1 x cup of self raising flour
  • 1x cup of Nutella
  • 3x eggs

Method:

In a medium size bowl beat all ingredients together (this is easily down with your wooden spoon or a fork) continue until all ingredients are combined and there are no lumps.

Preheat oven to 180 degrees Celsius (350 F) and flour or line a square or rectangular baking tin with bake proof paper.  

Pour batter into lined pan

  
Bake for 12-15 minutes

Once ready remove from oven and allow to cool.

Cut into even squares and serve.

  
These are ideal for yummy lunchbox treats.

Enjoy!

xxx