I made it watery but you might like to keep it chunky

Having had my second Covid 19 vaccination today, I fancied something nutritious to eat, followed by an afternoon with my feet up resting.  I didn’t have any side effects from the first vaccine, but that doesn’t mean I will escape this time.  So far, so good.

I didn’t know what to have for lunch.  We often eat our main meal at lunch time, but today is other half’s day at the office instead of working from home.  So I checked for any vegetables past their best in the fridge and popped them in the soup maker with a vegetable stock cube.


2 carrots, cleaned and chopped

2 celery sticks, cleaned and chopped

1 yellow pepper washed and chopped (discarding the pith and seeds).  Other colour peppers are fine.

1 clove of garlic (for healthy reasons)

2 cleaned spring onions (scallions)

2 soft tomatoes, washed and chopped

1 vegetable stock cube

2 cups of water or more according to taste

salt and pepper to taste

Lemon juice and crusty bread to serve

Pop all the ingredients (except the lemon and crusty bread) in the soup maker and set it for 21 minutes on blend.

Cheese Quoits for a Soup Topping

Why not liven up tinned soup with these delicious cheese rings.


6 ounces of plain flour

Half a teaspoon of cream of tartar

Half a teaspoon of bicarbonate of soda

Half a teaspoon of salt

A sprinkle of black pepper OR cayenne powder if you like things spicy

Half an ounce of fresh butter

2 ounces of cream cheese

2 or 3 tablespoons of milk

A little beaten egg

2 tablespoons of grated Cheddar cheese


Sift the powdered ingredients into a bowl. Rub in the cream cheese and butter until it resembles breadcrumbs. Blend with milk to a soft dough. With light strokes, roll out fairly thin and use a round cutter to make rings. Brush over with egg and dip into the grated cheese. Bake in a moderately hot oven for 10-12 minutes. They should be nicely risen and golden coloured. Re-roll some of the leftover pastry if you wish to make more. Serve piping hot on top of soup, tinned or homemade.

A soup for December


a handful of frozen onions

a handful of saffron

two teaspoons of oregano

two celery sticks chopped

one vegetable stock cube

one chicken stock cube

salt and pepper to taste

two carrots

a handful of tiny pasta pieces

A blob of tomato puree

one and a half litres of water

a few cauliflower florets

some left over roast chicken

a few baby tomatoes cut in half

two small potatoes, peeled and cubed

olive oil to fry


Fry the onions in a little olive oil.  Then add the carrots and all the other ingredients. Perhaps best to add the cauliflower last of all so it isn’t over cooked.


Minced Lamb and Cabbage Traybake




1 diced onion

2 cloves of garlic, chopped

A one inch piece of peeled ginger, chopped into small slivers

Olive oil to fry

1 red chilli, deseeded and chopped

1 beef tomato, sliced

Coloured peppers deseeded and sliced into rings

Half a sweetheart cabbage, sliced

300 mls of vegetable stock

Grated cheese or any kind that melts well

1 teaspoon of dried coriander

2 teaspoons of dried cumin

Salt and pepper to taste


Fry the onions, ginger and garlic.  Add the minced lamb, chilli, coriander, cumin and seasoning.  Pour in the stock and cook for 30 minutes on the hob.  Put the cabbage in an ovenproof dish and put the lamb mix on the top, add the sliced tomatoes and peppers.  Cook in the oven for 25 minutes at 180°C.  Pop the cheese on top and return to the oven for about 5 minutes.



Soup for winter days

Those of us over 60 need to eat nutritious food so home made soup filled the bill today as it is only 2 degrees centigrade outside.



Chopped onion

Chopped butternut squash

Chopped sweet potato

Chopped white potato

A touch of chilli (I used lazy chilli in a jar I keep in the fridge) – optional

A stock cube, chicken or vegetable


Boil the onion in a stock cube.  Add the white potato cubed.  Microwave the butternut squash and sweet potato for 4 minutes.  Add them to the stock.  Season with salt and black pepper.  Add a touch of chilli if you like

A light summer lunch



This is is a light lunch for lighter days.


A bunch of mixed salad leaves

King prawns

Mooli, peeled and sliced into rings

Two tomatoes chopped

Some cucumber, peeled and cubed

A little shredded carrot

Salt and pepper

Sesame seeds

Extra Virgin Olive oil and lemon juice for dressing

Mixed olives


Mix all the ingredients in a salad bowl, stir with your hands or salad servers


This should keep you going after your Over sixties exercise!!







Lamb, Courgette and Aubergine Casserole


1 large white onion, chopped

3 garlic cloves, crushed

4 courgettes (zucchini), cut in different shapes

1 large aubergine, sliced in rings

1/2 a kilo of lamb cut into chunks

4 fresh tomatoes cut in quarters

tomato puree

salt and pepper

500 mls chicken stock

A small glass of wine

Olive oil to cook

A little butter


Fry the onions and garlic in olive oil.  Then a tablespoon of tomato purée.  Add the chicken stock and glass of wine.  Leave to simmer whilst you prepare the meat.  In a frying pan, seal the meat in olive oil and butter.  When brown on the outside, add to the other pan and turn the heat to medium for half an hour.  Then add the courgettes, tomatoes and aubergines.  Continue cooking for 20 minutes or so.  I sometimes add oregano or sesame seeds.  Nice served with plain white rice and a mixed salad.