Cook Once Eat Twice

Cook Once Eat Twice April 2016 Round Up

Welcome to the April round up for #CookOnceEatTwice.   I’m sorry it’s a little late this month but I am hoping to get back on track next month.   Yet again there are some great ideas for meals that you can eat more than once and I’ve also chosen one of the entries from last month to make at home myself.   You’ll have to scroll down to the bottom to find out which one!

First Yummy Seconds made this delicious Jerk Chicken.  I love discovering new marinades for chicken and this is one that sounds fantastic!

jerk chicken

Yummy Seconds also made Turmeric Rice to serve with the Jerk Chicken.  It may be simple but would make a lovely side dish – one that I’d like to try with a curry soon!

turmeric rice

If you’re craving some greens then this  Kale Salad also by Yummy Seconds would be a great choice.   I love all the citrus in it!

kale salad

My entry was next, a pulled pork soup, which also features in a Schwartz ebook, Blogger’s Flavour Favourites.

Schwartz Pulled Pork Soup

The next entry by The Gluten Free Alchemist was a tasty looking Spiralized Oriental Courgette Noodle Soup.  It really does look like a bowlful of health!

spiralized vegetable soup

The next entry is real comfort food, an easy potato and seafood chowder pie by From Plate to Pen.

seafood pie

This was followed by The Gluten Free Alchemist with another soup, this time Roasted Vegetable Soup with Gluten Free Croutons and Crispy Fried Parsley.  This warming soup is actually made from the roasted vegetables that formed the base of the Spiralized Soup above.

second soup

I love the combination of pastry and curry so would definitely enjoy these Chicken Katsu Empanadas by The Why Chef.  Don’t they have a beautiful glaze too!


Next was another individual pie, this time these scrumptious Vegetarian Chicken and Leek Pies by Only Crumbs Remain.

2 Chicken and Leek pie x640

They were followed by The Veg Space with these Cider and Barley Stuffed Tomatoes.  The crunchy topping sounds amazing!

cider barley stuffed tomatoes

Then there was Easy Peasy Foodie with one of her amazing one pot meals, this flavour-packed Hungarian Beef Goulash.


As you know, I love curries and this Vegan Japanese Katsu Curry Sauce by Allotment 2 Kitchen sounds full of delicious heat and spice.


I am a huge meatball fan so would love to try these Moroccan Meatballs with Baked Eggs by The Why Chef.  Lamb and Moroccan spices are perfect together!


The meatballs were followed by another tempting spicy recipe, this Sea Bass and Prawn Moilee by Pebble Soup.  I hadn’t heard of a moilee before but I am always happy to learn about new curries!

Sea Bass and Prawn Moilee

Next were some more meatballs, this time from Hijacked By Twins.   These Meatballs Carnival Style are simple but delicious!

Meatballs carnival style

The final entry this month was Only Crumbs Remain with this gorgeous No-Knead Bread. Definitely something to try if you’re put off making your own bread by the time taken to knead it.

3 No-Knead Bread

Finally it’s time to reveal which entry from last month’s #CookOnceEatTwice I decided to have a go at myself.   Well, if you’ve been reading my blog you may have noticed that I’ve been making my own soft cheese and so I could not resist having a go at making De Tout Coeur Limousin’s Twaróg (Polish farmer’s cheese) & celery leaf frittata.  Twaróg is quite similar to ricotta but I especially loved the garlic flavour in this version.   It is very easy to make and so morish.

Twarog & celery leaf frittata

So all that remains is for me to decide which of this month’s entries to make over the next couple of weeks!  The link up for May is already open so please do come and join in again. I look forward to reading all your entries.

Cook Once Eat Twice May 2016

Welcome to May’s #CookOnceEatTwice!   Things have been a little hectic here recently so the April round up is going to be a little late but will hopefully be up in a day or two.

In the meantime please feel free to starting linking up any recipes for May that are perfect for more than one meal.

Cook Once Eat Twice

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky.
  • Tweet @Corinthecook using the hashtag #CookOnceEatTwice and I will retweet.
  • Include the source of any recipe if applicable and use your own photos.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date is the 28th of the month and the roundup will be posted soon afterwards.
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Roasted Garlic and Potato Soup with Curried Chickpea Croutons

Potato and Roasted Garlic Soup

Topped with crunchy curried chickpeas this potato and roasted garlic soup is creamy and comforting but still with a hint of spice.   And it has a secret ingredient…

Roasted Garlic and Potato Soup with Curried Chickpea Croutons

In a recent post I tempted everyone with a delicious pea and homemade ricotta tart.  I suspect that not a lot of people will end up making their own ricotta, which of course is a shame, but it’s even more of a shame as it means they won’t be able to make this whey soup either.   Yes, the secret ingredient is the whey that was leftover after making the ricotta.

I had about 800ml of leftover whey and it seemed a shame to just pour it down the sink.   After a short browse online I discovered there are a lot of  uses for leftover whey.   Add it to soups and stews in place of stock or in baked goods such as bread, pastries and biscuits.  Apparently it’s good for your skin too so you could even add it to the bath, although that’s not on my list of things to do with whey!

The leftover whey may look a funny greenish colour but it’s full of vitamins, minerals and protein as well as being low in fat.  It’s perfect for roasted vegetable soups as it helps give the soup that creamy texture without you actually needing to add any cream.   I kept this potato and roasted garlic soup very simple.   It’s mainly potatoes and garlic, which of course go well together.  To make it a bit more interesting I roasted some chickpeas with some curry spices to make crunchy chickpea croutons.   These were the ideal topping and complemented the creamy potato and garlic soup perfectly.  Of course, you could just make roasted chickpeas for a tasty snack or even salad topping.

If you’re thinking that making homemade cheese is complicated and time consuming then think again.   Nothing could be easier than making a soft cheese like ricotta.

Roasted Garlic and Potato Soup with Curried Chickpea Croutons

Before anyone argues, I will say that I am not a cheesemaking expert.  I’ve only just discovered how to make ricotta at home and if you’re a purist then you may argue that what I’ve made is not actually ricotta.  The meaning of ricotta is ‘twice cooked’ because ricotta is traditionally made from the whey that is leftover after making another cheese.   This ricotta is made from whole milk and it’s not twice cooked.  Even so, it tastes like ricotta and that’s good enough for me.

My cheesemaking kit (The Big Cheese Making Kit) called it ricotta too.  To make the ricotta you need milk, citric acid, salt, a saucepan, a cheesecloth and a sieve.   I used citric acid as it came in the kit but you could use white wine vinegar or lemon juice as an alternative.  Basically you heat the milk with the citric acid and salt then leave it to stand.   At this point the curds and whey will separate and then you strain the curds off.  I may go into this in more detail one day soon, but in the meantime, if you fancy having a go at home then take a look at this easy ricotta recipe from The Kitchn.

You can leave the ricotta plain or flavour it with herbs, spices or even peas as I did in the tart I mentioned above.  Over the next few weeks I’m hoping to do some more experimenting and I promise I’ll be making some more recipes using homemade soft cheese, as well as some equally delicious recipes using the whey that’s leftover.

Roasted Garlic and Potato Soup with Curried Chickpea Croutons

Potato and Roasted Garlic Soup with Curried Chickpea Croutons

Yield: Serves 4


  • 1 clove of garlic
  • 1 onion, diced
  • 2 Medium- sized potatoes (approx 400g), cubed
  • 800ml whey
  • Black pepper
  • For the Garnish
  • 50g chickpeas
  • 1/4 tsp curry powder
  • A few sprays of oil


  1. Mix the chickpeas, curry powder and oil together.
  2. Cut the garlic bulb in half and coat in a little oil.
  3. Put the chickpeas and the garlic on a baking tray and roast in the oven at 200C for about 20 minutes until the garlic is soft and the chickpeas are crispy.
  4. Cook the onion gently in a saucepan in a little oil until it is soft but not browned.
  5. Add the potatoes and the whey and simmer for 20 minutes.
  6. Blend the soup either using a stick blender or transfer it to a blender, in batches if necessary.
  7. Season the soup with the black pepper and serve it topped with the croutons.
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I am linking this to the No Waste Food Challenge at Elizabeth’s Kitchen Diary and Credit Crunch Munch, hosted by From Plate to Pen and organised by Fuss Free Flavours and Fab Food 4 All .  I am also linking to Tasty Tuesdays at Honest Mum, Cook Blog Share hosted this week by Snap Happy Bakes and Recipe of the Week at A Mummy Too.

No-Waste-Food-Challenge-logo-2bTasty TuesdaysCredit Crunch MunchCook Blog ShareRecipe of the week

Quick Pasta Salad

Quick Pasta Salad

This quick pasta salad will hardly take longer to make than a sandwich.   Just add some fresh ingredients to leftover pasta plus a squeeze of lime and it’s done.  It’s perfect to eat at home or out and about as a tasty packed lunch too.

Quick pasta salad

Recently I’ve been trying to become more organised in the kitchen in order to save time when preparing meals.  It also makes it easier for me to eat healthily throughout the day and not just in the evenings.

I’ve started washing and preparing fruit and vegetables soon after I buy them so they’re ready to eat or cook with very little extra effort.   If I’ve got some clean celery and carrot sticks in the fridge I’m much more likely to eat them for a snack than I am if I’ve got to wash them first.  I’m also more likely to eat extra vegetables with my lunch if I don’t have to prepare them at the time. For a super lazy lunch I’ll just take out my boxes of cleaned vegetables, put a few things on a plate and eat, as you can see below.

Easy lunch with pre-washed vegetables

I never have much time at lunchtime to prepare lunch.  If I’m at home I’ve usually been out most of the morning  or if we’re out somewhere we’ll often be eating a packed lunch.

So when I found out that this month the theme for The Recipe Redux was healthy lunch ideas, especially packable lunches, it came at the perfect time.

I have to be honest, I do usually make sandwiches for lunch at the moment if I’m going to be out so I am in rather a lunch rut.   This wasn’t always the case.   Before Little Miss Spice was around, I would regularly prepare filling packed lunch salads to take to work instead of sandwiches every day.Quick Pasta Salad

I would often cook rice, pasta or new potatoes as I was having my breakfast.  I’d drain and cool them then add some protein such as beans, nuts, lentils, cold chicken or cheese.  Then I’d add some salad vegetables: tomatoes, cucumber, radishes, green beans etc.  Finally I’d add some dressing. Just  a little so as not to make it soggy.  I’d use things like olive oil, vinegar, lemon juice, sesame oil and soy sauce.   No lunch was ever exactly the same as it just depended on what I had in the fridge.  Way back in 2012 I made this seedy couscous salad using that method and this tuna and cannellini bean salad from 2011 is another quick and easy lunchtime salad.

In the years since then I’d got rather out of that habit but this month I have been trying to get back into it and so I’m sharing a super simple quick pasta salad.  The only cooking required is to cook the pasta but you can do that the night before if it’s easier for you.   It makes a great packed lunch or you can just eat it at home on a plate.   I have to say I did both.

I haven’t included any quantities in the recipe as this type of quick pasta salad is not the type where exact quantities are important.   Just add enough so it looks right to you.   I have to say, after taking the pictures I decided I needed a lot more sunflower seeds so I sprinkled on another large handful.  You could also up the protein by adding a few kidney or cannellini beans.  When I ate this the second time I crumbled in some cheese as well.

If you’re looking to liven up your lunches too then do check out some of the other Recipe Redux posts at the end of this post.

Quick Pasta Salad

Quick Pasta Salad


  • Leftover pasta
  • Cherry tomatoes, halved
  • Yellow pepper, sliced
  • Avocado, diced
  • Sunflower seeds, roasted
  • Extra virgin olive oil
  • Lime juice
  • Black pepper


  1. Mix all the ingredients together.
  2. Serve
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I am linking this to Recipe of the Week at A Mummy Too, Tasty Tuesdays at Honest Mum, Cook Blog Share, hosted this week by Sneaky Veg and No Croutons Required hosted by Tinned Tomatoes.

Recipe of the weekNo Croutons RequiredCook Blog ShareTasty Tuesdays

Ricotta and Pea Tart

Homemade Ricotta and Pea Tart

I chose this Homemade Ricotta and Pea Tart to make this month for my Secret Recipe Club assignment.   With a base of crisp puff pastry and topped with homemade ricotta, peas and herbs, it is a recipe that is just as good to make for guests as it is to enjoy with your family.

Ricotta and Pea Tart

This month my assignment was the blog, Well Dined, written by Sarah, a stay at home foodie wife.  As soon as I received my assignment I was excited as Sarah had my blog last month and I’d enjoyed reading her post about making my bulgogi so I was delighted to have the opportunity to make one of her recipes.

I looked at quite a lot of recipes but as so often happens it was the very first one I checked that I ended up making.   I think it was partly the fact that I really wanted to make my own ricotta but mainly that her tart looked and sounded so zesty and green.  It was full of fresh herbs, peas, lemon and ricotta.  I wanted a slice and the only way I was going to get one was to make it myself!

Of course, I was spoilt for choice by so many more recipes as well.  I absolutely love eating pastry and I have never even considered the idea of making a crustless quiche before but I was still tempted by her Quinoa and Kale Crustless Quiche.   Another great healthy weeknight meal would be her Poached Chicken with Balsamic Roasted Vegetables.  So simple but really tasty. I also like the sound of the Lamb Stew with dried plums.  It’s full of veggies as well as a lovely mix of North African spices.  It might take a bit longer to make but I’m sure the final dish would be worth it.

I have to admit now that I have had a cheesemaking kit sitting in the back of one of my cupboards for quite some time.  A whole 2 years I’m ashamed to say.   I was given it for my birthday just before Master Spice was born and with all the preoccupations of looking after a new baby and a toddler it somehow got a bit forgotten about.

Big Cheese Making Kit

Well, recently when I was tidying out my cupboards I found it again and promised myself to use it soon.  So when I saw that this recipe used homemade ricotta, I knew I could make excuses no longer!

I will write more about it in another post as I am planning to make some more cheese as well but I will just say that it was so easy it really should not have taken me two years to use.

As well as the chance to make homemade ricotta, what really caught my attention with this recipe was how green and fresh the topping looked.  By itself ricotta is a bit plain.   It needs something to give it some flavour and as soon as the peas, lemon juice and herbs were added it was absolutely delicious.   I didn’t use all of the ricotta on the tart and the leftovers made a fantastic dip for celery, cucumber and carrot sticks.   And even spread on toast for breakfast!

And what if you’re too lazy, time-pressed or, controversially, feel you have better things to do with your time than making cheese?   Well, you could just buy a tub from the supermarket.  It would just be 45p more expensive (based on Tesco prices) than the 2 pints of milk I made this with!   But seriously, don’t feel you have to make your own ricotta to make this.  Although if you want to, follow the instructions on Sarah’s blog.

Ricotta and Pea Tart

Homemade Ricotta and Pea Tart

Yield: Serves 8

A tasty ricotta and pea tart with lemon and fresh herbs.


  • 320g puff pastry (I used ready rolled)
  • 250g ricotta
  • 240g peas (I used defrosted but uncooked frozen peas)
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh mint
  • Juice of 1 lemon
  • Black pepper


  1. Score a rectangle into the puff pastry to make a border about 2cm inside from the outside edge.
  2. Bake in the oven at 200C for 10 minutes. Push the middle of the tart down and return to the oven for 5 minutes.
  3. Put the ricotta, half the peas, half the basil, half the mint, the lemon juice and a little black pepper in the food processor. Blitz until fairly smooth.
  4. Spread the ricotta mixture onto the tart.
  5. Mix the remaining peas and herbs together. Scatter on top of the tart.
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This tart is perfect for spring so I am linking it to Cooking with Herbs at Lavender and Lovage and to Eat Your Greens, hosted this month by The Veg Hog and on alternate months by Allotment 2 Kitchen. I am also linking to Tasty Tuesdays at Honest Mum, Meat Free Mondays at Tinned Tomatoes, Cook Blog Share, hosted this week by Snap Happy Bakes and Fiesta Friday hosted by Julie @ Hostess At Heart and Ashley @ Too Zesty .

Cooking with herbsMeat Free MondaysTasty TuesdaysEat Your GreensCook Blog Share

Giveaway: Tickets to the BBC Good Food Show

Once again I’m delighted to be hosting a giveaway to win a pair of tickets to the Summer BBC Good Food Shows in either London or Birmingham.

BBC good food show London summer 2016

These shows are a fantastic chance to try new foodies products, meet other foodies and of course see famous names in the supertheatre.   Paul Hollywood and James Martin will be at both shows.  Plus in London you can see Jasmine & Melissa Hemsley, Davina McCall and John Torode. In Birmingham there’ll be Mary Berry, the Two Greedy Italians and Tom Kerridge.

Both shows promise to be a great day out and visitors are sure to come away with lots of new ideas and foodie inspiration.

bbc good food show Birmingham summer 2016


The dates of the shows are:

London:   Friday 20th to Sunday 22nd May 2016 at Excel

Birmingham:  Thursday 16th to Sunday 19th June 2016 at the NEC

If you are the winner you can choose which show you would like the tickets to be for but the tickets would NOT be valid for the Saturday.

To enter, please fill in the Rafflecopter Giveaway below:

a Rafflecopter giveaway

Terms and Conditions:

  1. Entry is open to residents of the United Kingdom only.
  2. Participants must be aged 18 years or over at the time of entering.
  3. To enter, participants must follow the directions on the Rafflecopter widget.
  4. Competition closes 23:59 on Sunday 1 May 2016. If the winner does not respond within 7 days of being contacted, another winner will be picked.
  5. One winner will be selected from the valid entries. The winner will receive the following prize: 2 tickets for entry to the BBC Good Food Show in London or Birmingham (on any day except for Saturday). The winner will be responsible for their own travel arrangements.
  6. The tickets are non-refundable and non-exchangeable.
  7. Searching for Spice is running the competition on behalf of the sponsor and accepts no responsibility for any failure to receive tickets.

You can find more Competitions at ThePrizeFinder 


Schwartz Pulled Pork Soup

Pulled Pork and Pulled Pork Soup

I may have mentioned before that I love pulled pork.   What could be better than throwing a piece of pork and a few spices in the slow cooker, waiting  a few hours and then pulling it all apart?

A few years ago I probably hadn’t even heard of pulled pork.   These days, pulled pork is one our regular meals.   Or perhaps I should say ingredients in some of our regular meals.   Just like this pulled pork soup.

Schwartz Pulled Pork Soup

This time the pork was cooked in the slow cooker with the Schwartz Slow Cookers Bbq Pork Recipe Mix.   After being pulled apart with a couple of forks, the pork was made into a soup with lot of veggies, lime, crushed chillies and coriander to really bring it alive.

If you’re looking for something easy, healthy and tasty then you can’t go wrong with this pulled pork soup. You can make enough for just one meal or make a big batch and eat it up over the coming days. If you read or take park in my #CookOnceEatTwice challenge then you’ll know I always love meals that can be served up more than once, which is why this is my contribution for April.

You can find the recipe for this soup in a new e-book available to download free from the Schwartz website.   The ebook is a compilation of 20 Food Blogger’s Flavour Favourites and the recipes all look amazing!  For more recipes ideas using herbs and spices you can follow Schwartz on Twitter and Facebook.

As I said above, I love pulled pork as it’s so versatile and with very little effort you can create so many delicious meals with it.  It’s great for cooking at the beginning of the week and then eating up over the next few days.

Pulled Pork Schwartz

As well as pulled pork soup I also put some in  bread rolls to have simple pulled pork burgers one night.

Pulled pork sandwich

The rest was made into quesadillas with jalapenos, red onions, sliced tomatoes and of course grated cheese!

Pulled Pork Quesadillas

I am linking this to my own food blogging challenge, #CookOnceEatTwice.

Cook Once Eat Twice

The pulled pork soup recipe was commissioned by Schwartz

Cook Once Eat Twice

Cook Once Eat Twice April 2016

Welcome to this month’s #CookOnceEatTwice recipe linky.  As usual I’m looking forward to seeing lots of ideas for how you save time in the kitchen by cooking meals that can be eaten once and then again the next day or the next week.

Cook Once Eat Twice

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky.
  • Tweet @Corinthecook using the hashtag #CookOnceEatTwice and I will retweet.
  • Include the source of any recipe if applicable and use your own photos.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date is the 28th of the month and the roundup will be posted soon afterwards.
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Cook Once Eat Twice

Cook Once Eat Twice March 2016 Round Up

March has been a very good month for #CookOnceEatTwice with 20 entries and lots of variety.   There were breads, cakes, desserts, vegetarian dishes and meat dishes.   I will certainly have lots of choice when I decide which of the dishes to make next month!   To see which dish I made from last month then  scroll down to the bottom.

The first entry was this Classic Fish Pie with Perfect Creamy Mash by the Why Chef.  I was delighted to discover this blog and love all the explanations and ‘why’s.

fish pie

Next was Food Bod with this lovely Aubergine Bhaji made with a Homemade Curry Paste.  It looks beautiful and healthy.

homemade curry paste and aubergiine bhaji

Although I love traditional fruity hot cross buns my husband definitely prefers chocolate ones so I know these Gluten-Free Hot Cross Buns from The Gluten Free Alchemist would be very popular in my house.

gluten free hot cross buns

Sometimes frittatas can seem a little boring but this one is anything but.  I love the use of the celery leaves on this Twaróg (Polish Farmer’s Cheese) and Celery Leaf Frittata  by De Tout Coeur Limousin.

twarog and celery leaf frittata

One day soon I really need to try Speculoos to find out just how good it is!  I am always happy to have some streusal and spice in my cakes so this Speculoos Marble Cake with Speculoos Streusal by Family Friends Food would certainly be something I’d love to try.

Speculoos marble cake with speculoos streusel

There was then another sweet entry from Only Crumbs Remain who baked this fantastic Jelly Bean Illusion Cake to celebrate her first blogiversary.  Not only does it look good, with raspberry and white chocolate layers it must taste amazing too!

2 Illusion Cake x640

I do like my pies and love the flavours in this Butternut Squash, Leek and Ricotta Lattice Pie by The Baking Explorer.

butternut squash leek ricotta lattice pie

Curry has to be the ultimate #CookOnceEatTwice recipe.  The flavours just get better and better the next day and so this easy Lamb Rogan Josh by Easy Peasy Foodie definitely ticks all the boxes for me!


I often cook pulled pork as it’s so versatile and this Sous Vide Pulled Pork by The Why Chef sounds amazing!  I do believe you can never have too many pulled pork recipes!


Next was The Gluten Free Alchemist with this gorgeous Roast Dinner Quiche.   I love how the leftovers from a roast dinner can be used to make a quiche which in itself provides enough leftovers for the next day as well.

roast dinner quiche

With Easter coming up, Only Crumbs Remain linked up these gorgeous Simnel Cupcakes.   I can’t resist marzipan so would love to try one.  And Little Miss Spice would like one of those little chicks too!

2 Simnel Cupcakes x640

I love Spanish style croquettes and these Lamb Croquettes with Chipotle Sauce by Food Eat Love sound absolutely delicious!

lamb croquettes

Next was this tasty Buckwheat Banana Nut Bread by From Plate to Pen.   It sounds delightfully nutty and I know I want to have a go at baking with buckwheat flour now too.

Buckwheat Banana Nut Bread

My own entry was this healthy black quinoa and chicken salad with a lemon and parsley dressing. If you’ve never tried black quinoa then do, especially if you like slightly crunchy grains.

Chicken and Black quinoa salad with green beans and green peppers

It was followed by this beautifully spiced vegetarian Sarson Ka Saag, Potato, Paneer and Pea Pie by Allotment 2 Kitchen.


The next entry was a slow cooked Vegetable and Bean Stew by Hijacked by Twins.  It sounds like the perfect easy meal for feeding a family and providing lots of leftovers.

vegetable bean stew

Allotment 2 Kitchen then contributed another delicious vegetarian dish packed with greens: this Supernatural Green Quiche with Spirulina Shortcrust Pastry.

green quiche

Even after eating so much chocolate over the last few days I am still tempted by this Gluten Free Chocolate Bread Pudding, made by The Gluten Free Alchemist with leftover hot cross buns.  It looks irresistible!

gluten free hot cross bun chocolate pudding

If you’ve ever struggled to fill cannelloni you’ll know why I love the sound of these Pasta Bolognese Roll Ups by The Why Chef.  They look deliciously cheesy but are actually quite healthy too!


The final entry was these Energising Chestnut Chia Chocolate Pancakes and a Maple Tahini Sauce from Tin and Thyme. They sound unusual but at the same time absolutely yummy.  Just take a look!


So thank you oncea gain to everyone who entered but before I go, I promised last month to have a go myself at one of the entries.  I was torn between a couple of recipes but in the end I chose the Vegemite Burger by Green Gourmet Giraffe, except mine was a Marmite Burger.  I loved it and so did Master Spice who is a Marmite lover.  Here’s my picture below and do pop over to Green Gourmet Giraffe for the vegemite burger recipe.

marmite burger

The linky for April will be open soon so do come back to link up any #CookOnceEatTwice recipes. Once again I’ll choose one of my favourites from this month to make before the next round up.

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potato and kale soup

Potato and Kale Soup

This creamy potato and kale soup is the perfect easy recipe for using up one of those big bags of supermarket kale.   You know the ones, you buy them full of enthusiasm and eager to feed your family the tastiest healthiest meals ever and then, well,  there’s often a more tempting meal option.   Despite kale being so in vogue right now, and despite everyone knowing how healthy it is, it somehow loses out to a more tempting dinner prospect.

Potato and Kale soup

Or maybe that’s just me.   I’m not saying I don’t like kale.  What I am saying is that however much I like it, it struggles to compete with sweeter vegetables such as peas, peppers and tomatoes.   Although on a side note, it is delicious with those vegetables in a stew.

Anyway, getting back to this soup,  this creamy potato and kale soup has absolutely no cream in it at all, it’s just the potato that breaks down and gives it that lovely smooth texture.  It’s a gently spiced soup, flavoured with turmeric and black pepper.

Recently turmeric has been hailed as a superfood as it contains the active ingredient curcumin, which is an anti-inflammatory and antioxidant and great for digestive health.   Even so, it is often thought of as little more than the yellow food colour often used in Indian food or as a cheaper alternative to saffron in Spanish paellas. It’s true that the flavour is subtle but it does give this soup a gentle warmth and because it’s not masked by other spices, it is discernible – in taste and colour.  It gives this kale and potato soup a lovely warm yellow tinge that dyes the wooden spoon as you’re preparing it, and any clothes that get too close too!

I normally go for soups packed with herbs and spices and strong flavours all the way.   As I said, this potato and kale soup is more subtly flavoured but that’s no reason not to add a spoonful or two of curry powder or a little cumin and coriander along with the turmeric if you prefer a punchier soup.

For more recipe ideas using turmeric, take a look at The Kitchn’s 19 Delicious Turmeric Recipes to Spice Up Your Life as well as these turmeric recipes from BBC Food.

Potato and kale soup


Potato and Kale Soup

Yield: Serves 4

A creamy potato and kale soup flavoured with turmeric and black pepper.


  • 2 small onions, peeled and finely diced
  • 2 cloves garlic, crushed
  • 1/2 tsp turmeric
  • 2 large potatoes, peeled and diced
  • 900ml stock (I used Turkey stock)
  • Approx 100g kale
  • Black pepper
  • Salt
  • 4 tbsp natural yoghurt


  1. Sweat the onions in a little oil.
  2. When the onions are soft after about ten minutes add the crushed garlic. Stir in and then stir in the turmeric. Cook for about a minute.
  3. Add the diced potatoes and stock. Bring to the boil then simmer for 10 minutes.
  4. Add the kale and simmer for another 10 minutes or until the potatoes are soft and the kale is cooked.
  5. Transfer to a blender and blend until smooth.
  6. Return to the saucepan and season generously with black pepper and a little salt.
  7. When serving put a tablespoon of yoghurt into the centre of each bowl and swirl it around a little


For extra flavour, add a little curry power along with the turmeric.

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I am linking this to Tasty Tuesdays at Honest Mum and Cook Blog Share at Hijacked by Twins.  I am also linking to Fiesta Friday hosted by Simply Vegetarian 777 and ten.times.tea.

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