This page is all about recipes that I have either made up myself, had to improvise on or that I love from others.

Well I thought I had better make a start. This is my all time favourite soup. I remember I went to dinner to a friends house and fell in love with this soup. Thing is she didn’t tell me exactly the weights and quantities for each ingredient. So I went home and made it up as I went along. It never turns out the same twice but here is the general idea.

Pepper, Carrot and Crab Soup.

It all depends how many you are making this for but if making for around 6 people this is what you will need.


3 large carrots, 3 red peppers 3 large red onions, 3 cloves of garlic

Half pint of double cream & Block of cream cheese

1 fresh chili or if you have an allergy like me I use a sprinkling of dried chilly powder.

Dried garlic peppers, Salt & pepper

1 Pint of vegetable stock

1 tin of lobster bisque soup

Fresh or tinned crab meat


Chop all vegetables with garlic and fry until soft. Add chili  powder, dried garlic peppers, s&p.

Add, stock, lobster soup, cream and cream cheese.

Simmer on a low flame/heat for around 30 minutes.

You can either liquidize the soup to make it smooth or leave chunky. For a dinner party I prefer to liquidize almost all

of the soup.You can add more cream or stock as required if you prefer a thinner soup

Just before serving add the crab meat. Serve with crusty bread

I am sure you will love it. I do. It even makes a great soup without the lobster soup if you can’t find it.


Warm Artichoke Dip given to me by my friend Robyn of

When I serve this dip I never tell anyone what is in it. I just ask them to try it first. Then when they say how lovely it is

I then tell them what’s in it. So simple and so delicious.


1 block of cream cheese

1 small bag of grated Parmesan cheese

1 tin of artichoke hearts

salt & pepper


Add all the ingredients to a liquidizer and whiz until smooth.

Pile into a dish and chill until ready to serve.

Take out of the fridge and heat in the microwave for 2-3 minutes. Then stir.

Serve with fingers of carrot, cucumber etc., or even nicer on Melba toasts or pieces of tortilla chips


Just made up a smootie and was quite pleased with the result so I will share it here.

1 Mango

1 Banana

1 small tub yogurt

half a cup of skimmed milk

tablespoon of peanut butter

Mix altogether in a food processor or liquidizer and chill. mmmmmm  yummie


Here is the recipe for the Parsnip soup:


2-2 1/2 lbs of parsnips, peeled and either sliced or chopped
1 large Spanish onion, peeled and sliced
knob of butter (generous portion)
1 orange, with as bobbly a skin as possible – smooth skin not so good.
3 oxo cubes dissolved in approx 1 pint of water (chicken or veg is best)
1 bouquet garni
40z or 100gr (half a carton) Philadelphia cheese
salt and pepper to taste
single cream approx half a pot

Butter into saucepan when melted add onions and sweat gently for approx five mins.
Add chopped parsnip, stir well until it appears to be coated with butter.
Add stock and bouquet garni, add more water to approx an inch below the brim of the pan.
Bring to the boil
Turn down heat and leave it to bubble away until it is either cooked or it is convenient for you to move to the next stage

Strain off excess liquid into large jug. remove bouquet garni and blitz away with a liquidiser until it looks like baby food. Then put in the saved liquid and stir a bit until blended.
I do it this way to save my kitchen walls being decorated in several colours

Return  saucepan to heat and add philly cheese – very gently stir until it melts and if it begins to bubble add a slurp of the soup, but keep stirring.
Then fairly slowly add all the remaining soup. Keep heat only medium
Add the grated orange rind, it should look like small breadcrumbs, stir well.
Taste and add salt and pepper.
Turn up heat and the moment the soup starts to boil remove from the heat
Stir well and add the single cream.


You can also do Broccoli and Stilton – add large chopped potato and use stilton instead of philly cheese
Carrot and cinnamon. using approx 1/2 tspn powdered cinnamon with the philly
Turnip and coriander. use powdered coriander for the special supper parties top with toasted flaked almonds and chopped fresh coriander leaves.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.