With the constant cold rainy days here in Melbourne, all we’ve felt like lately is warm hearty soups – hence another sunday soup recipe. This hearty soup is super easy and rather filling, great with a serve of warm crusty buttered bread. Enjoy!
1 tablespoon olive oil
1 small onion, chopped
1 chorizo sausage, chopped
1 clove garlic, chopped
420g tin diced tomatoes
1 litre (4 cups) chicken stock
1 cup risoni
3 cups shredded silverbeet
1. Heat oil in large heavy based pot, add onion and cook over low heat until soft.
2. Add chorizo and cook until brown.
3. In the same pot add garlic and cook for a further 30 seconds.
4. Add diced tomatoes and chicken stock and bring to the boil
5. Reduce heat to simmer and add risoni and cook for 5 minutes or until soft.
6. Add silverbeet and cook for a futher 5 minutes.
7. Serve with generously buttered crusty bread.
Tea towel in picture by Melbourne artist, Dawn Tan.
I first discovered Australian photographer and stylist, Chantelle Grady‘s stunning work via her City Guides: an inspiring visual document of Chantelle’s travels told through scenery, restaurants, stores and culture that makes each city unique.
Lately however I’ve been drawn into her blog and the absolute eye candy of her recipes, especially the freshly baked buttermilk scones recipe. Yum!
Today Man flu has entered our home and this means a hearty chicken soup is in order. This recipe is from Mark’s sister, Lisa. She makes the stock from scratch – which tastes amazing – but to make it easier for this recipe I’ve just bought some fresh pre made chicken stock from the local meat markets.
On a side note, today is also 1 year since I posted my first short and sweet blog entry on Sunday Best. I’ve loved the routine of blogging my experiences and inspirations. I hope to continue growing and learning with this blog business, and keep upping my weekly posts.
This quiche is a combo of two different recipes from two of my favourite foodie blogs. The gluten free crust is from Joy The Baker and the filling from a regular favourite Smitten Kitchen.
For a simple after dinner treat – especially in summer – I like to make my own cornetto/drumstick style ice cream. I melt a few squares of Lindt’s ‘Mint Intense’ dark chocolate and spread it inside a waffle cone, then set the chocolate lined cone in the freezer for a few minutes. Another option is to use plain dark chocolate and crush up some sweetened nuts to sprinkle inside the cone. Ah summer!