Broccoli & Carrot gluten free Soup

Broccoli and Carrot Soup


4 tablespoons gluten free plain flour

4 tablespoons of butter

one medium diced onion

three and a half cups of milk (if you would like to minimise dairy I use rice milk).

three cups of chicken stock

2 medium-sized broccoli (cut off the bottoms and use the heads – separated)

1 cup of carrots

1 teaspoon of salt, cracked pepper and nutmeg

2 cups of cheddar cheese or gruyere cheese


Take out a large saucepan and a wooden spoon, put the stove on medium heat. Melt the butter, add the onion, then the flour and blend together. Once blended add 3 and a half cups of milk and mix, then add the chicken stock and mix, then add the broccoli and one cup of carrots. Add salt, pepper and nutmeg and mix. Bring the mixture to a boil while stirring. Once boiled put on low heat and cover for twenty minutes. Stirring on occasion. After twenty minutes add two cups of cheese. Mix together and heat up a little. Place in soup bowls and serve. This is a photo of the soup I made for dinner last night.

Broccoli Soup1.jpg




Shepherd’s Pie – Lynda Gray’s version with a twist.

Shepherd’s Pie – Lynda Gray’s Version with a twist.

pie and hat


Shepherd’s Pie

catering for four people


500 grams of organic turkey mince or free range turkey mince

4 medium sized onions – chopped up into smallish pieces

frozen organic peas

3 medium size carrots sliced

2 medium sized zucchinis sliced

4-6 potatoes or sweet potatoes if desired (sliced and chopped up)

50 grams of organic butter

two – three tablespoons of milk (cows, soya, rice or almond)

A little seeded mustard if desired.

Tasty cheddar cheese grated enough to cover one layer of the pie

spices : cumin, coriander and turmeric one teaspoon each

Some fresh basil or ground basil

Sea salt and ground black pepper

Tomato paste

Method:  take out a frying pan and 1-2 tablespoons of olive oil, fry the onions until brown, then turn the heat down and place the mince

in.  Add all the herbs and spices and mix into the mince and onions.  Once cooked place in in the bottom of your pie dish. Take out one saucepan to cook the vegetables slowly. The other saucepan to cook the potatoes in, on high until soft.

Once the vegetables are soft drain the water and place them on top of the mince and onions in the pie dish.  Spoon the tomato paste on top,

just a thin layer and then place a layer of grated  cheese on top.

Once the potatoes are soft, drain a mash them up and add 50 grams of organic butter and a small amount of milk (cows, rice, soya or almond).  You can even add a little seeded mustard for extra flavour.

Spoon the potatoes on top until fully covered.  Then using a kitchen fork swerve around the potato to give that finished look.

Place in a preheated oven at 180 degrees Celsius or 356 Fahrenheit for approx. 20 minutes.

pie on its own



Easy Lunch or Dinner – Chicken Puttanesca – Lynda Gray’s version

Chicken Puttanesca with a twist.  I use Fusilli shells.



1/2 packet organic fusilli pasta shells

500 grams of chicken breast (cooked in olive oil and cut into large chunk

2 x 425 grams tins of Italian chopped tomatoes

25 black greek olives

1 small bottle of quality capers liquid drained

100 grams or more of sun-dried tomatoes

Parmesan cheese in a block to grate on top

Method:  Take out a frying pan – cook the cut up chicken breast in olive oil on medium heat until cooked through, stirring occasionally.  Take out large saucepan place fusilli shells inside cover with water and a dab of olive oil, a dash of sea salt.  Bring to the boil.  Leave boiling for 7-10 minutes, drain.  Turn stove down to medium heat – add all the ingredients stir until hot.  Place in a bowl and grate parmesan cheese on top.  Serve immediately.

Vegetarian Curried Sweet Potato Soup

This delicious soup can be made quickly and served over and over again.  It can last for up to three days in the fridge if there are leftovers.

sweet potato soup

Vegetarian Curried Sweet Potato Soup

800 grams sweet potatoes

(peeled and diced)

2-3 cups rice or soya or almond or cow’s milk

1 tablespoon free range or organic butter

1-2 teaspoons curry powder

1 clove crushed garlic

3 cups chicken stock

In a large saucepan melt the butter, add the curry powder, garlic and sauté a few minutes.

The add the sweet potato and chicken stock and bring to the boil.  Once boiling turn

the soup to low heat 1-2 until potato is soft usually 10-15 minutes.  Take out a blender,

or hand blender and puree until smooth.  Then add the milk and reheat on a medium heat.

Serve immediately with a dollop of cream (optional), cracked pepper and garnish with basil (0ptional).

Extras:  Crusty french stick with butter for a side dish.

Easy Vegetarian Beans

Easy Vegetarian Beans

sausages and beans1


1 packet of bbq vegetarian sausages

1 425 gram tin of baked beans

1/2 teaspoon of curry powder

2 onions (chopped)

1/4 of a cup of tomato sauce

Tiny bit of tabasco sauce (optional)

Method:  Take out frying pan, fry sausages in olive oil on medium heat. Take out of pan once cooked.  Add to pan, chopped onions with curry powder and tabasco.  While cooking slice the sausages around 5 cm in thickness and then add to the cooked onions in the pan.  Mix in baked beans and tomato sauce.  Once heated remove from pan and serve with wholemeal thick toast and a garden salad.

(Easy garden salad:  mixed lettuce leafs (rocket, iceberg and oak leaf – the fluffy lettuce, tomatoes, spanish onion, cheese, avocado)  Balsamic Vinegar to dress if desired.