Minnie's Soup Kitchen

Fete-ful Fudge Fest  Last year I was asked to make fudge for a parish fete. This year I was asked to do so again and invited to assist at the stall where the fudge would be sold. I agreed to both and the fudge-making began five days beforehand (16th May). I decided to try different recipes: one from a recipe book sold many years ago in aid of St Patrick's Cathedral, Dublin , one cut out of a magazine and one downloaded from a commercial website. All three required different types of sugar, or different types of milk (evaporated, condensed or ordinary) or a combination of two. Altogether I made four batches, including one with fruit and nut. What a blissful week that was!  This haiku by "Amanda in Scarlet" sums up my feelings for fudge:  Layers and folds yield  to pressure, tongue sinks - dissolves  into soft, sweet bliss. Training Days  Wholewheat scones: worthy but dull I am now preparing for another local event: the baking competiti...

Root Vegetable Soup Chopped vegetables coated in oil and ready for roasting What else would you do on a cool May bank holiday weekend except make soup? This roasted root vegetable soup from Complete Comfort Food looked interesting. Lots of vegetables to be prepared: butternut squash, onions, leeks, turnip (swede), parsnip (yes, I hate them but surely one parsnip would be overwhelmed by the other ingredients) and carrots. Prep work done and bay leaves, rosemary and thyme interspersed, I popped the vegetables into the oven to roast. I had to leave the house for a few minutes and when I re-entered, the aroma of rosemary rose to greet me. Mmmm!  Roasted vegetable soup with creme fraiche and cayenne When softened, I simmered the vegetables in stock and then liquidised them. The soup was a little too thick. We ate it with a dollop of creme fraiche sprinkled with cayenne pepper. A little bland, I thought, but the spouse and younger offspring were very pleased.  Pea...