tiger

Will my Kid Eat This? My New YouTube Channel

I’ve often mentioned that my two little spices are very picky eaters.   Little Miss Spice hardly eats any vegetables and doesn’t like foods to be mixed together so it’s very difficult to hide or disguise foods I want her to eat.  Master Spice will try vegetables but won’t eat any fruit.   He generally likes meat but doesn’t really like carbs.

As a food blogger and someone who loves healthy foods, trying new foods and experimenting with flavours I sometimes wonder what I’ve done wrong!  I’m always looking for new ideas to try to tempt them into eating different foods.   Sometimes it works and sometimes it doesn’t.   The difficult thing  is not getting discouraged when it doesn’t work and to keep trying.

So, to help motivate me and to give my little spices and me something fun that we can do together with food, I’ve decided to start my very first YouTube channel focusing on food art, making simple pictures with food that will hopefully encourage my little ones to try new foods.   They will tell me what they want me to make and I will do my best to create.   So far we have made a tiger and a duck and I’ve been asked to make a hippo!   I’m not quite sure how to make a hippo yet so I might have to come back to that one later and ask for another idea for now.

I have no experience at all in making videos so they will be short and simple but hopefully I can provide some inspiration for others with picky eaters as well as having a little creative fun in the process.   I’ll write an update on here every so often letting you know how it’s going and if I’ve managed to persuade the little spices to try a few new things.

My channel is called Will My Kid Eat This? so please take a look and let me know if you try any of my ideas.

And here are Little Miss Spice and Master Spice deciding whether to eat the tigers. Little Miss Spice did eat the cream cheese on the cracker so there was some success!

Master Spice examining the edible tiger food art

little miss spice eating an edible tiger food art

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Tuscan lemon chicken

Tuscan Lemon Chicken

This Tuscan lemon chicken recipe is so easy to make and certainly doesn’t lack taste.   It doesn’t have many ingredients and it doesn’t take much effort but it is definitely a dish worth having up your sleeve whenever you need an easy chicken recipe.   It’s perfect as an everyday meal but delicious enough to serve to guests too.

Tuscan lemon chicken

The recipe is all thanks to Kate at A Spoonful of Thyme who was my Secret Recipe Club assignment for March.   Kate has been cooking for many years, inspired by her family and friends and loves cooking for and entertaining them.  Like the chicken recipe I chose, many of her recipes are simple but still really delicious such as Five Spiced Glazed Salmon, Spicy Chipotle Turkey Chilli and many more.  I loved the fact that she has such a range of recipes on her blog and as I love spicy food, there was certainly no shortage of recipes to inspire me.

I am currently training for a half marathon so finding time to go running as well as cook, eat, blog and all the other things I want to do in the evenings is hard work.  I really appreciate simple recipes that don’t need too much attention as they are cooking.   This Tuscan lemon chicken is exactly that.   As long as you make a really tasty lemony garlic marinade and give the chicken enough time to marinate then you can’t really go wrong.

Tuscan lemon chicken

If you are really organised you could made the marinade the day before and then the flavours would have even more time to sink into the meat.   It may be no surprise to you that I was not that organised but I did make it a few hours in advance and I couldn’t complain.

I used chicken thighs with the skin on.  The skin keeps the meat underneath really moist and I’ve recently discovered I do actually like crispy chicken skin.   In the original recipe the chicken was cooked outside on the barbecue but as there was no chance of that here in February  I baked the thighs in the oven instead.   The chicken skin still went delightfully crispy and the meat underneath the skin was really tender and moist so I’d definitely cook the chicken like that again.   Although I’d omitted the lemon zest from the original recipe, the chicken was still deliciously lemony and with the lemon squeezed over the top there was plenty of lemon for me.

Tuscan lemon chicken

The recipe is slightly adapted from A Spoonful of Thyme.

Tuscan Lemon Chicken

Yield: Serves 4

Baked chicken thighs flavoured with lemon, garlic and rosemary.

Ingredients

  • 4 Chicken thighs (or a mixture of legs and thighs)
  • 1 lemon, quartered
  • For the Marinade
  • 4 tbsp olive oil
  • Juice of 1 lemon
  • 2 garlic cloves, crushed
  • 1/2 tsp dried rosemary (or use about 2 sprigs of fresh rosemary)
  • Pinch of black pepper

Instructions

  1. Mix together all the ingredients for the marinade. Coat the chicken in the marinade and leave in the fridge for at least 4 hours.
  2. Spray a little oil on a baking tray and place the chicken and the lemon quarters on the tray.
  3. Bake in the oven at 200C for 30-40 minutes. The chicken should be cooked through and the skin crisp. If you think your oven will burn the outside of the chicken then cover it in some foil and take it off halfway through the cooking time.
  4. Let the chicken rest for five minutes after taking it out of the oven.

Notes

For a stronger lemon flavour grate some of the lemon zest and add it to the marinade.

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I am also linking to Tasty Tuesdays at Honest Mum, Cook Blog Share hosted this week by Sneaky Veg and to Recipe of the Week at A Mummy Too.

Tasty TuesdaysCook Blog ShareRecipe of the week

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Apple Cinnamon and Caramel Cake

Apple Cinnamon and Caramel Cake

If you’ve never tasted an apple cinnamon and caramel cake before then trust me, you are missing out!  I know there are lots of delicious cakes out there, many of them involving apple, but if you add cinnamon to the apple it is just so much better and if you go one step further and add some smooth dulce de leche you will get the most yummy cake you have eaten in quite some time.   Trust me.

Apple Cinnamon and Caramel Cake

Apple and cinnamon is a combination I love and even though most of my recipes are savoury, there are quite few apple and cinnamon recipes on this blog.   Just take a look at Cinnamon Apple Cake, Apple, Sultana and Cinnamon Scones, Apple and Cinnamon Crumble and yes, there are more, but I won’t go on.

Although I have a lot of apple and cinnamon recipes on here, I think this is the first time I have added caramel into the mix too.  Caramel is the perfect partner for an apple and cinnamon cake.  It also makes the cake just that little bit more indulgent than it would otherwise have been.  And I guess I should apologise here too because this apple cinnamon and caramel cake really is indulgent.   It isn’t a cake to make in diet week.   Unless you slice it very thinly and that is hard because you will definitely want a generous slice.

Apple cake.   Buttercream.   Dulce de leche.  The combination is sinfully good.   The cake is moist and light with a lovely cinnamon flavour.   The buttercream is smooth and cinnamony and the caramel is sweet and sticky.  It’s a cake you won’t want to share but also a cake that you won’t be able to eat all to yourself.

Unless you intend to eat this apple cinnamon and caramel cake all at once, it will keep for about 3 days.   Enjoy!

Apple Cinnamon and Caramel Cake

The recipe is adapted from Food Network.

Cinnamon and Apple Caramel Cake

Yield: 12-16 servings

Ingredients

    For the Apple Cinnamon Cake:
  • 150g brown sugar
  • 2 tsp ground cinnamon
  • 225g butter, room temperature
  • 300g white sugar
  • 4 eggs
  • 3 tsp vanilla extract
  • 375g plain flour
  • 3 1/2 tsp baking powder
  • 250ml milk, room temperature
  • 2 apples
  • Juice of a lemon
  • For the Filling and Topping
  • 4 tbsp caramel/dulce de leche
  • For the Cinnamon Buttercream:
  • 60g unsalted butter, at room temperature
  • 1/4 tsp vanilla extract
  • 2 tsp cinnamon
  • 125g icing sugar
  • 1 tbsp milk

Instructions

  1. Grease and line two 20cm cake tins.
  2. Peel and chop the apples then mix the lemon juice into the chopped apple so it doesn't go brown
  3. Mix the brown sugar and cinnamon together and leave till later.
  4. Beat the butter and caster sugar together until light and creamy. Beat in the eggs one at a time and then the vanilla.
  5. Mix the flour and baking powder together then sift them into the bowl with the egg mixture. Stir in gently until fully incorporated. Mix in the milk until smooth.
  6. Put a quarter of the mixture into each tin. Sprinkle on a layer of apple then add the rest of the cake mixture. Top with the rest of the apple and the cinnamon sugar mixture.
  7. Bake the cakes for about 40-50 minutes at 160C.
  8. Test they are ready by inserting a skewer which should come out clean.
  9. Turn the cakes out of the tins and leave them to cool on a wire rack.
  10. Spread a layer of caramel on one of the cakes.
  11. Make the buttercream by beating together all the buttercream ingredients. Spread the buttercream on top of the caramel. Top with the second cake.
  12. Heat some of the caramel in a bowl in the microwave. Drizzle it over the top of the cake.
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This is my Recipe of the Week at A Mummy Too and I am linking to Tasty Tuesdays at Honest Mum, Bake of the Week at Casa Costello and Cook Blog Share at Hijacked by Twins. I am also linking to Alphabakes hosted by The More Than Occasional Baker and on alternate months by Caroline Makes.

Recipe of the weekTasty TuesdaysBake of the WeekCook Blog Sharealphabakes

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Aeropress coffee maker

Review: Aeropress Coffee Maker

Anyone who knows me knows that I love my coffee.   I always buy good ground coffee and you’ll never be short on caffeine when you come round to mine.   For years I’ve been using a little cafetiere.   It’s simple.  It’s easy, and it does the job.  Even so, when I was asked by Coffee Tea Club if I would like to review the Aeropress Coffee Maker, a relatively new coffee maker that according to many people makes the best coffee they’ve ever tasted, I was eager to give it a go.

Aeropress coffee maker

The Aeropress coffee maker is a bit like a large syringe and works by using air pressure to push the water through a filter to make an espresso style coffee.  The resulting coffee is less bitter than other brewing methods and without the sediment and grinds that I end up with using my French press.

To get the best results from the Aeropress coffee maker, the coffee should be slightly coarser grind than espresso but more finely ground than for a cafetiere.  I get my coffee from a company called Pact which grinds coffee exactly right for the type of coffee maker you have and sends it out freshly ground.  I wanted to give the Aeropress the best chance to impress me so I ordered one of my favourite bags (Fruit and Nut Espresso) to test out with the Aeropress.

To make the coffee you put a filter paper in the filter cap, screw it onto the main column and place it on top of your coffee cup. Add the coffee, then a little hot water, stir for 10-50 seconds depending on the strength of brew you want.   Then press down the Aeropress plunger.  Apart from boiling the kettle of course, it really does take less than a minute to make a single cup of coffee!

Aeropress Coffee Maker

I added hot milk to my first cup to make a latte.   It was good, but I don’t drink enough lattes to really compare it.   For my second cup I made an Americano.  I added hot water and a little milk to the cup after brewing the coffee.   It was good.  Very good.   Although I love my cafetiere, it does let a few grinds through so it was great not to have them and to be able to drink a smoother coffee.

Pros

  • Smooth rich taste
  • Quick to make
  • You can use it to make different types of coffee
  • Great to make a coffee for one person

Cons

  • Not so convenient if you are making coffee for 2 or more people unless you’re all drinking espresso
  • More parts to the coffee maker means it doesn’t sit quite as neatly in the cupboard as my cafetiere
  • It may be difficult to find coffee ground to exactly the right coarseness in the supermarket, although you can get around this by altering the brewing time.

Aeropress coffee maker

At the time of writing an Aerobie AeroPress Coffee Maker costs £22.18 on Amazon.

If you are interested in trying out Pact and having high quality freshly-ground coffee delivered straight to your door then do check them out.  If you enter the code CORINA-HTKTGQ you can get your first bag for just £1.

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Cook Once Eat Twice

Cook Once Eat Twice March 2016

Welcome to this month’s #CookOnceEatTwice.   THE place to link up any recipes that are just as good to eat up the next day, meals that are perfect for freezing and meals that ultimately give you more time out of the kitchen and make you less likely to reach for a ready meal or takeaway because you’ve only got to cook once.

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.
  • 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 February Round Up 2016

Once again it’s time for another #CookOnceEatTwice round up.   There were some delicious entries this February and I’ve decided each month I will try to make one of the recipes the next month.   I’m torn between a few choices at the moment but you’ll have to wait until the March round up to find out which one I end up making!

This month the first entry was this rustic Spelt and Quinoa Loaf from Only Crumbs Remain.   I’ve recently tried spelt bread and know I’d love the nuttiness of this loaf.

spelt & quinoa loaf

Then The Not So Creative Cook contributed this light and fluffy Chiffon Cake.  Who could resist?

chiffon-cake-tnscc-4

Jhuls also made these Dynamite Shrimps with an amazing hot dynamite sauce.

thenotsocreativecook-dynamiteshrimp2

There was then another tasty entry from Only Crumbs Remain.   I love the idea of a mozzarella pearl in the centre of each of these Risotto and Mozzarella Croquettes.

3 Risotto & Mozerella Balls

Black bean sauce is one of my favourite Chinese sauces and so I’d love to eat this Chicken and Mushroom Black Bean Stir Fry by Ros at All About Spiralizing.

Chicken and Mushroom black bean stir fry

This was followed by these delightful Veggie Shepherd’s Pie Jacket Potatoes by The Veg Space.  I love the idea and am so impressed by that beautiful piping!

Veggie-Shepherds-Pie-Jacket-Potatoes-2

Next was this delicious Curried Root Vegetable Stew with Chilli-Coriander Dumplings by Allotment 2 Kitchen. What lovely winter comfort food!

Curried root vegetable stew with chilli coriander dumplings

I also love the sound of Family Friends Food’s  baked barley risotto with butternut squash spiced with cinnamon and paprika.

butternut squash risotto

I often make homemade burgers and doesn’t this Vegemite Burger by Green Gourmet Giraffe look delicious?  Just look at all those delicious topping!

vegemite burger

I’m always happy to discover new blogs and enjoyed reading Cars and Cooking’s description of her attempts to make an adaptation of Jamie Oliver’s chicken in milk.   It may not have worked perfectly but the leftovers made a great pastry-less chicken pie.

milky chicken and a pie without pastry

Finally there was Easy Peasy Foodie with this simple but oh so tasty Sausage, Red Wine and Butterbean Casserole.

Sausage red wine and butterbean casserole

Thank you to everyone who joined in.   The next #CookOnceEatTwice will be live from tomorrow.

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bircher muesli

Bircher Muesli

Bircher Muesli with blueberries and banana

For years I’ve avoided bircher muesli.  Why anyone would want to mix juice, milk and oats was beyond me.   I don’t like milk and the only thing worse than milk would be the idea of juice and milk together.  As a child I would eat an orange for breakfast and then wash out my bowl before getting my cereal.  I couldn’t stand even the slightest trace of acidity ruining my breakfast.

I’ll admit that my breakfasts are pretty boring normally.  I love breakfast but I’m  happy to just eat toast, porridge or muesli.  Ordinary muesli with just a splash of milk to stop it from being uncomfortably dry.

So there I was happily eating my favourite three breakfasts when I checked the Recipe Redux theme for February: Break out of Breakfast Boredom.  But I’m not bored I said.   Unfortunately no one was listening and any amount of excuses could not change what I read on that screen.

I considered making overnight oats (without juice) and warming them up the next day so I could feel I was still eating porridge but in the end I decided to face my fears and have a go at a more traditional bircher muesli.   After all, if it was as unpleasant as I suspected, I could simply make another recipe.   No one would be any the wiser.   And maybe I could l persuade my children to eat it.

One evening I reluctantly mixed the oats, apple juice, lemon juice and milk together and went to bed wondering if I might even forget to eat them.  The next morning I grated an apple (which I am not keen on raw either!)and added vanilla yoghurt, honey and cinnamon.  I topped it with sliced banana and blueberries and sat down ready to tolerate my breakfast.

Of course, if I’d only tolerated it you wouldn’t be reading this as I’d have made something else the next day.  I found it creamy and tangy.  The apple juice was subtle and went really well.   I polished off a whole bowlful.   I offered it to my children but they refused to try it.   Did I mind?   Not at all.   More for me the next day.

The recipe was very slightly adapted from My Little Gourmet.

Bircher Muesli

Bircher Muesli

Yield: Serves 2

Ingredients

  • 75g porridge oats
  • 210ml milk
  • 30ml apple juice
  • Juice of 1/2 a lemon
  • 1/2 apple, grated (I peeled it first)
  • 1 tsp honey
  • 3 tbsp low-fat vanilla yoghurt
  • Pinch of ground cinnamon
  • 2 bananas, sliced
  • 2 handfuls of blueberries

Instructions

  1. Put the oats, milk, apple juice and lemon juice into a bowl and stir together. Cover and put in the fridge overnight.
  2. In the morning add the grated apple, honey, yoghurt and cinnamon. Stir and divide between 2 bowls.
  3. Top eat bowl with a sliced banana and a handful of blueberries.

Notes

After step 2 the muesli can be kept for another day in the fridge if you are just making it for one person.

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I am linking up with #CookBlogShare hosted this week by Sneaky Veg , to Recipe of the Week at A Mummy Too and Tasty Tuesdays at Honest Mum.

Cook Blog ShareRecipe of the weekTasty Tuesdays

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Spinach and Ricotta Aubergine Stacks

Spinach and Ricotta Aubergine Stacks

Spinach and Ricotta Aubergine Stacks

I love the combination of spinach and ricotta.   I also love my new slow cooker.  I’m really enjoying experimenting with it and making things a little different from the stews and bbq pork recipes I’ve been slow cooking for the last few years.  These slow cooked spinach and ricotta aubergine stacks are my most recent invention.

Sometimes it takes a new piece of equipment to make you push yourself out of your comfort zone and that is exactly what has happened here.  In the past I would have just put some vegetables in the slow cooker with the herbs or spices I wanted rather than taking the risk of being a bit more adventurous.   Well, here’s my first ever stack of slow cooked vegetables!

I was worried that the layers wouldn’t cook properly as there wasn’t a lot of liquid in the bottom of the slow cooker but they were fine.   The aubergine was soft and the ricotta and spinach layer was just right.

I’m afraid I didn’t think a lot about presentation when I was making these.   I was just experimenting and not necessarily thinking of posting the result.  For a slightly more elegant look you could top these aubergine stacks with a few fresh basil leaves and a little grated parmesan.  Enjoy!

Spinach and Ricotta Aubergine Stacks in the Slow Cooker

Spinach and Ricotta Aubergine Stacks

Yield: Serves 2

Ingredients

  • 1 aubergine, cut into slices
  • 200g ricotta
  • 200g frozen spinach, defrosted and the water squeezed out
  • Pinch of nutmeg
  • Black pepper
  • Salt
  • 500ml passata
  • 1 clove garlic, crushed
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano

Instructions

  1. Mix the ricotta and spinach together with the nutmeg and a little salt and black pepper.
  2. Put a slice of aubergine on the bottom of the slow cooker. Top with some of the spinach and ricotta. Put another slice of aubergine on top. Repeat with another layer of spinach and ricotta then another slice of aubergine.
  3. Make another stack.
  4. Mix the herbs, garlic and a little more salt and pepper into the passata. Pour over the aubergine stacks.
  5. Cook in the slow cooker on low for 6 hours
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I am linking this to the Slow Cooked Challenge hosted by Baking Queen and Farmersgirl Kitchen, to Tasty Tuesdays hosted by Honest Mum, Cook Blog Share hosted by Hijacked by Twins and Recipe of the Week, hosted by A Mummy Too.

Slow-Cooked-Challenge-0915-2Tasty TuesdaysCook Blog ShareRecipe of the week

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spelt for health 1

Review & Giveaway: Spelt for Health Bread and Flapjack Mixes

I’m lucky in that I don’t have any serious allergies or food intolerances and don’t need to limit my diet in any way.   I love to try out new ingredients and new grains whenever I can.  One of the grains I love in salads is spelt for its delicious nuttiness.   So I was delighted recently when I was sent a selection of products to try from Cathy at Spelt for Health as it meant I could try out spelt flour as well.

Cathy started Spelt for Health after suffering from anaphylactic shock and being forced to give up wheat.  However she was still able to eat spelt.  Spelt is an ancient grain, higher in protein than wheat and also high in complex b vitamins, iron and fibre, which makes it a great alternative for those who are unable to tolerate wheat, although it does contain a small amount of gluten.

Spelt for Health produces bread, scone and flapjack mixes as well as spelt couscous.  I received 2 flapjack mixes, a wholemeal bread mix and a seeded wholemeal bread mix.   The bread mixes were very easy to make.  You just stir in the right amount of milk, put the mixture in a loaf tin and bake.  There’s no need to knead the bread or wait for it to rise.   The breads were fairly dark, nutty and moist.   I was very  happy with the flavour and texture and especially loved it warm with a big bowl of soup!

Spelt for Health homemeal Bread

If you like flapjacks then you would certainly like the Spelt for Health flapjack mix.  As well as the basic flapjack ingredients it contains desiccated coconut, pumpkin seeds and sunflower seeds.  I baked these for just 15 minutes and they stayed deliciously sticky and chewy.  I didn’t add anything to the mix but a little dried fruit would be yummy so then they’d be fruity as well as nutty.  That would be my perfect flapjack!

Spelt for Health Flapjacks

If you’d like to try the Spelt for Health mixes then Cathy has kindly offered to give away 8 mixes to one of my readers.   The prize will include 2 x scone, 2 x flapjack, 2 x multiseed bread and  2 x wholemeal bread mixes.

Spelt for Health Giveaway

As well as making scones, flapjacks and bread with the mixes, there are a whole host of other recipes that can be made including muffins, cakes, brownies and cookies.  Have a look at the Spelt for Health recipe page for more spelt recipe ideas.

To enter the giveaway to win these 8 Spelt for Health Mixes then fill in the Rafflecopter widget below:

a Rafflecopter giveaway
Terms and Conditions: 1.Entry is open to residents of the United Kingdom and Ireland only. Participants must be aged 18 years or over at the time of entering. 2.To enter, participants must follow the directions on the Rafflecopter widget. 3.The competition closes at 23:59 on Wednesday 2 March 2016. If the winner does not respond within 7 days of being contacted, another winner will be picked. 

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Sour Turkey Meatball Soup

Sour Turkey Meatball Soup: Ciorba de Perisoare

Sour Turkey Meatball Soup

Welcome to this month’s Secret Recipe Club post.  This month I was lucky enough to be assigned to Culinary Adventures with Camilla.   As Camilla is group B’s lovely host I knew I would have lots of lovely recipes to choose from and I really wasn’t disappointed.  I love cooking from scratch, discovering new flavours and trying dishes from different cultures and so does Camilla. Her blog is filled with delicious and creative recipes and there really is something for everyone

I soon chose to make ciorba de perisoare which is a Romanian sour turkey meatball soup.   I had never made a sour soup before but as soon as I read it, it reminded me of the sour soups I had eaten in Poland years ago.   Now, this sour soup sounded completely different from the Polish soup I remembered but the idea of making a sour soup had got to me.   I really wanted to make a sour soup.  I knew it might not look pretty but I was confident it was going to taste great.

I was right.  A sour meatball soup was definitely something new for us to eat at home and I really enjoyed it.  I was frugal with the vinegar, adding only 2 tbsp rather than 4 but it was still enough to give that sour soup taste.   If I’d just been cooking for myself I would have been a little more generous with it.

I made this in January and it was a perfect meal to make when you want something tasty but that makes you feel healthy as well.   This soup is perfect for that.  It’s packed with vegetables and minced turkey is a very healthy meat too.   I used minced thigh rather than breast as thigh meat generally makes moister tastier meatballs or burgers.

I’d never put uncooked rice in a meatball before and I was a little worried that the grains would not cook through or that the meatballs would fall apart but i was worrying for nothing.   There were a few grains of rice in the soup but the meaballs held together perfectly.

So all that remains now is for me to investigate a few more sour soups.  And a of course  a few more of Camilla’s recipes.  I love the sound of the recently published Carrot Pate Canapes and the Za’atar Roasted Rock Cod is an ideal easy fish dish for days when you don’t want to spend too long preparing dinner.

Sour Turkey Meatball Soup

Sour Turkey Meatball Soup

Yield: Serves 4

Ingredients

    For the Meatballs
  • 400g minced turkey (I used thigh meat)
  • 1/2 small onions, diced
  • 3 tbsp basmati rice
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • Pinch of black pepper
  • For the Soup
  • 1 onion, diced
  • 2 sticks of celery, finely diced
  • 3 carrots, diced
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 ltr chicken or turkey stock
  • Large handful of kale
  • Handul of parsley, chopped
  • 2-4 tbsp vinegar (I used white wine vinegar)

Instructions

  1. Put all the ingredients for the meatballs in a bowl and mix together with your hands before forming into meatballs.
  2. Heat a little oil in a large pan. Cook the onion, celery and carrot gently until softened.
  3. Stir in the paprika and add the chicken stock.
  4. Bring to the boil, stir in the kale and then reduce to a simmer.
  5. Add the meatballs and continue to simmer for 40 minutes.
  6. Stir in most of the parsley and the vinegar to taste then serve topped with the remaining parsley.
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I am linking this to Tasty Tuesdays at Honest Mum, Cook Blog Share, hosted by Snap Happy Bakes and Hijacked by Twins and Recipe of the Week at A Mummy Too.

Tasty TuesdaysCook Blog ShareRecipe of the week

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