Soup again tonight as its still cold Brrrrrr all I can say is roll on Summer!!!!Here is what we had for Supper last night...

CARROT, ORANGE & CUMIN SOUP
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2lbs fresh carrots, peeled
4 tbsp butter
4 tbsp finely grated orange peel
1/4 tsp cumin seeds
2 large potatoes, diced
1 large onion, finely chopped
6 sprigs leafy celery
sea salt and milled black pepper
freshly grated nutmeg
1 tbsp cornflour for thickening
3 cups home-made chicken stock
2 cups milk
4 tbsp cream

serves 6

Heat butter in a large, heavy-based saucepan until foaming. Add carrots, orange peel, cumin and remaining vegetables.
Stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 15-30 minutes, depending on size of chunks. Stir with a wooden spoon from time to time. Season with a little salt, pepper and nutmeg.
Sprinkle with cornflour and stir thoroughly.
Gradually add first the chicken stock and then the milk, stirring constantly. Continue cooking, stirring, until the soup comes to the boil.
Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth.
Return it to the saucepan and heat through.
Stir in the cream and serve in heated soup bowls. We had some fresh crusty bread with it.

Then it was curry ..........served with lots of fluffy basmati rice

Aromatic Chicken Curry
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While every part of Southeast Asia has its curry dishes, the curries of Vietnam are decidedly different from those of Thailand, India, or China. While the others tend to be very hot and spicy, the Vietnamese curry leans more to the heady and aromatic. The basil adds the final touch.

Serves 6

2 medium-sized potatoes, cut into chunks
4 tablespoons peanut oil
8 shallots, minced
4 stalks fresh lemon grass, minced
3 garlic cloves, minced
2 fresh hot red chiles, minced
2 tablespoons best-quality curry powder
1 pound skinless, boneless chicken breasts, chopped into bite-sized pieces
1 teaspoon sea salt or 1 teaspoon fish sauce
1 14-oz. can of coconut milk
1 14-oz. can of chicken stock
fresh basil leaves

Fry the potato chunks in the oil until nicely browned, then drain them on paper towels. Add the shallots, lemon grass, and all of the spices to the pan, and stir-fry for a few minutes. Add the chicken and cook, stirring, until it is opaque. Add the potatoes, salt, coconut milk, and chicken stock. Bring to a boil and then simmer gently for about 30 minutes. Garnish with basil leaves before serving in bowls with rice.

With it I also served......a simple Riata of diced cucumber stirred into some greek yogurt and freshly chopped coriander.

The children wanted dessert I could,t manage it !!!!

Treacle Pudding
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4 oz. softened butter
4 oz. castor sugar (fine granulated will do)
2 eggs
4 oz. self raising flour
pinch salt
4 tablespoons Golden Syrup

Sauce
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4 tablespoons Golden Syrup
2 tablespoons water

Butter a 1 pint pudding basin. Cream the butter & sugar in a bowl until soft & fluffy. Add eggs one at a time, adding in a little flour with the second egg to prevent curdling. Fold in the flour & salt, lightly. If the mixture is too dry add a little milk. Spoon the syrup into the bottom of the bowl then add the pudding mixture. Cover with a sheet of buttered foil and bake at 375 F for 35-40 minutes.
Put second lot of syrup in small pan with water and heat ready to pour over pudding when you turn it out onto a plate.

Hope you all have a good day
love Julie