A journey of a thousand miles begins with a single step

tonights dinner - wild salmon in lemon & herb with corn on the cob, broccoli & carrots

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Hi hun... just stoppin by to say hi and subscribe after our wee chat in monday weigh in... your food always looks fab and just noticed you are a fellow scot...lol!! Xx
 
Hi hun... just stoppin by to say hi and subscribe after our wee chat in monday weigh in... your food always looks fab and just noticed you are a fellow scot...lol!! Xx


hi honey thanks for dropping in! Yes just saw that! we both in scotland, not many of us on here! here is a pic of the curried parsnip soup, its gorge, very spicy would go great with a side of sw chips! if i had the time to make them! xxxx

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hi honey thanks for dropping in! Yes just saw that! we both in scotland, not many of us on here! here is a pic of the curried parsnip soup, its gorge, very spicy would go great with a side of sw chips! if i had the time to make them! xxxx

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Yeah there aren't alot of scots here at all.. where bouts in bonnie scotland you from hun..?? Your soup looks super amazin.... would love the recipe if you dont mind xxx
 
Yeah there aren't alot of scots here at all.. where bouts in bonnie scotland you from hun..?? Your soup looks super amazin.... would love the recipe if you dont mind xxx

Sunny Ayrshire! yeah no probs heres the recipe

681g/1lb 8oz parsnips
2 onions
2 garlic cloves
Fry Light
1 tbsp mild curry powder (or to taste)
1 tsp each of ground cumin, tumeric, coriander and ginger
1.1 litre/2pt chicken stock made with Bovril
salt and freshly ground black pepper
A dash of Tabasco and a pinch of cayenne pepper

1. Dice the parsnips, chop the onions and crush the garlic. Fry the onion in a little Fry Light until softened. Add the garlic and powdered spices and fry for a further 3 minutes, adding a little stock if the mixtue becomes too dry.


2. Add the parsnips and stock to the pan and bring to the boil. Turn down the heat and simmer gently for about an hour.


3. Transfer the soup to a food processor, season well and blend until smooth.


4. Return the soup to the pan, add a dash of Tabasco if you like it hot, reheat gently and serve garnished with a pinch of cayenne pepper.

xxxxxx
 
Sunny Ayrshire! yeah no probs heres the recipe

681g/1lb 8oz parsnips
2 onions
2 garlic cloves
Fry Light
1 tbsp mild curry powder (or to taste)
1 tsp each of ground cumin, tumeric, coriander and ginger
1.1 litre/2pt chicken stock made with Bovril
salt and freshly ground black pepper
A dash of Tabasco and a pinch of cayenne pepper

1. Dice the parsnips, chop the onions and crush the garlic. Fry the onion in a little Fry Light until softened. Add the garlic and powdered spices and fry for a further 3 minutes, adding a little stock if the mixtue becomes too dry.


2. Add the parsnips and stock to the pan and bring to the boil. Turn down the heat and simmer gently for about an hour.


3. Transfer the soup to a food processor, season well and blend until smooth.


4. Return the soup to the pan, add a dash of Tabasco if you like it hot, reheat gently and serve garnished with a pinch of cayenne pepper.

xxxxxx

Thankyou very much. .. will def be tryin this...

ooohhh sunny ayrshire... I love ayr... we holiday at craig tara all the time lol... think we goin in sept xxx
 
Hope it goes well :) x
 
Thanks for the good luck wishes guys! Will let you know how i get on! Just outside now so going in to face the music! Xx
 
Wow well done that's great!! X
 
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