Hello my lovely friends! I created my own lovely Autumn Carrot soup and I hope you try it out. I love trying out new recipes and this one is super easy.
Ingredients
8 Cups of water
1 Onion
3 Garlic Cloves
1 Veggie cube
6 big carrots cleaned and diced
1/4 tsp celery salt
1/4 tsp garlic salt
1/4 tsp black pepper
1tsp finely grated fresh ginger
2 bay leaves
1tsp balsamic viniger
1/4 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp Tumeric powder
1/4 tsp dry mint
1 tbs brown sugar
1/4 tsp cayenne pepper
1/2 tsp pumpkin oil or any other oil
1/4 cup of bulgar
*lime to garnish if you like.
Directions
Place everything except the bulgar in one pot and cook for 35 min on medium heat.
Turn off stovetop.
Take out the bay leaves.
Blend soup until smooth.
Cook for 20 more min and turn off stovetop.
Add the 1/4 cup of bulgar, stir and cover for 5 min.
Place soup in a bowl and if you like add lime juice on top.
I hope you try this recipe out. It’s delicious and has a kick of heat that is perfect for cold weather. Let me know if you try this recipe out. I added the sugar because my carrots were a bit bitter so feel free to take out the sugar or any other spice you don’t enjoy. I personally love all the spices. Have a lovely day my friends!
September is going by so fast! I can’t believe how quick things are moving. I’ve been cooking a lot lately. My family is enjoying the food so much. It is great to cook from my recipe books because the recipes are easy, simple and delicious. Today’s book feature is *Food Everyday From the Kitchens of Martha Steward Living.
I love this cook book because the ingredients are simple and easy. The recipes in this cook book include chicken, beef, pork and fish. The book also has recipes for side dishes. The cookbook separates recipes in 4 seasons. All the recipes are easy to follow with simple ingredients. Easy, fast, flavourful and delicious!
Here are the recipes that I made from this cook book:
Greek Salad with Seasoned Flatbread Pg. 28
I love salads do you? This recipe is a family favourite. A lovely refreshing salad and so easy to toss together. I can eat this everyday.
Cashew Chicken on Pg. 40
I’m a huge cashew chicken lover. I love this recipe. So easy and simple to make. Very delicious!
Creamy Broccoli Soup Pg.189
I have a hard time with a lot of cream based soups but this creamy broccoli doesn’t have cream and it was silky and delicious without the cream. So good for me and delicious!
I really love how simple the recipes are from this cook book. I also love the big photos. For me personally a cook book needs to have the photo or the finished product or else I can’t make it. Maybe that will be a later challenge in this series. lol 😂 This cook book is easy, fast and delicious! I highly recommend this cook book and give it a 5/5 stars!
⭐⭐⭐⭐⭐
Rating: 5 out of 5.
*Referral Link: If you purchase through my link I receive commission through Reward Style. Thank you so much for reading my post!
Thank you all for your lovely support. I appreciate it. Thanks for watching my vlogs. It means so much to me. I enjoy making videos and I hope you join me this summer. I’ve already started vlogging and will be uploading a weekly vlog. Thank you for your continuing support. Don’t forget to subscribe to…
Thank you all for your comments under the video. I just went through them. I can’t believe it has been two years. God I am so grateful to be here and to be alive. It is a blessing. Thank you from my heart for all your love and support my friends. You are amazing. God…
Happy May 1st! I am truly excited and very happy to collaborate with leuchtturm1917. They kindly sent me three stunning notebooks, a pen loop and a pencil. I’ve been using Leuchtterm1917 notebooks/bullet journals and art books for 4 years now and I’m very impressed by the quality of the product. Strong and sturdy. Never falls…
I have a lot of lovely cook books in my collection and I’ve only tried a few recipes from them. It’s so funny but I love reading and looking at the pictures but never actually make any of them. It takes time to shop the ingredients and cook food that you hope your whole family will love. But I really want to make a change and I want to introduce more flavours and ingredients to my family. I want to explore more flavours and textures. I look forward to sharing my cook book journey with you. I hope you enjoy my post and future posts and I hope to inspire you to start cooking easy, delicious recipes at home.
I will start with my newest purchase. I was watching the Netflix series “Down to Earth” and in one of the episodes a lovely chef was featured. Her name is Ella Woodward and she is the writer for * Deliciously Ella. I tried a lot of her recipes and I absolutely love this cook book. Easy to follow recipes with simple ingredients that are so good for you. I’m not a Vegan but I do love eating healthy and I’m really enjoying this book. I feel that everyone can enjoy this book and not just Vegans.
⭐⭐⭐⭐⭐
Rating: 5 out of 5.
Chunky Italian Soup Pg. 141
The recipes that I made are as follows:
Pan Fried balsamic tomatoes Pg. 30
Chunky Italian Soup Pg. 141
Nut Butter chocolate chip cookies Pg.
Crunchy Mexican Salad Pg. 125
the Dressing & Dip from the Crunchy Mexican Salad is a huge success at our home. Pg. 125
Chocolate Chip Banana Bread Pg. 206
Tahini Cookies Pg. 194
Chocolate Chip Banana Bread
The chocolate chip banana bread is absolutely moist and delicious. I love it so much and it’s so simple and easy to make. It tastes wonderful and I will be using this recipe for my banana bread from now on. My family loves it.
Nut Butter Chocolate Chip Cookies
These cookies didn’t last long at all. Delicious!
Crunchy Mexican Salad
I love the dressing of course and so did the family. The church to this salad is lovely and the dressing is perfection.
Pan Fried Balsamic Tomatoes
If you haven’t pan fried tomatoes with onions with balsamic vinegar you need to try this. It’s absolutely delicious! My mouth waters every time I think about this recipe.
Tahini Cookies
The first cookies to finish in a matter of seconds!
Dressing & Dip from the “Crunchy Mexican Salad” recipe on pg. 125
The famous dip that my family asks for every other day is from the “Crunchy Mexican Salad” dressing/dip on Pg. 125. My husband and children do not like cilantro and there is a handful of it in this recipe and they love it! My husband also doesn’t like creamy consistency and creamy recipes but he LOVES this dip/dressing. A favourite!
Overall I love this * cook book and I will be making all the recipes. I’ve never been this excited for a cook book. I will continue sharing more recipes and cook books from my collection with you. I am very exited! Thank you so much for reading my blog post. Have a lovely day!
*Referral Link. I added a link to the book. If you purchase the book I make commission from Reward Style.
Happy Monday! I made this delicious Greek Fusilli Salad today and I absolutely love it. I really want to share it with you and I hope you give it a try. This recipe is enough for 10 or more people.
Ingredients
500 Grams of Fusilli Pasta cooked and cooled down
1 Green Peper
1 Red Pepper
1 Yellow Pepper
1 Big White Sweet Onion
1 tbs salt
1/4 tsp Black Pepper
1tbs dry oregano
Dressing
1 Cup fresh parsley
1 Cup Olive oil
1/2 Cup Vinegar
1 garlic clove
INSTRUCTIONS
Cook pasta in salted water then cool. Set aside in a big bowl.
Cut all peppers and onion into small bite size pieces. Place them in the bowl with the pasta.
Sprinkle the pasta and chopped peppers and onion with salt, black pepper and oregano.
In a mini blender blitz parsley, olive oil, vinegar and garlic. (if you don’t have a blender or mini chopper just mix the vinegar and oil until it looks creamy, mince the garlic and finely chop the parsley.)
Add the dressing to the pasta and mix with a spoon.
Top the salad with Feta and if you like some lovely olives.
I hope you enjoyed this recipe and feel free to tweet me and show me pictures! @bestdayblogger Have a beautiful week!
Happy Thursday! I’ve created a lovely Pick-Me-Up snack for today. I don’t eat enough blackberries and I really love them. This is a delicious one if you love chia seed pudding. I hope you try it out.
Ingredients
4 Tbs White Chia Seeds I use PRANA
1 Cup of milk (You can use what ever milk you like)
2 Tbs of Honey
6 oz of blackberries
1 mandarin
A handful chopped up pecans for the topping.
This makes three servings.
How to make it:
Mix chia seeds in a bowl with milk and honey. Mix very well.
Pour it in three small bowls. Place the bowls in the fridge and let it thicken. It should take a couple of hours but I leave mine overnight.
bestdayblogger.com 
You must be logged in to post a comment.