My first meal on my arrival in London started on a fairly healthy note mainly from Marks and Spencer and I was feeling quite pleased with myself – maybe on this trip because hubby did not accompany me – I might not gain as much weight as I manage to do on all my trips – alas I was being delusional. Both my children have been buying me” junk” goodies that I must try – most of which are not available back home.
Swiss chocolates – from Linda’s Geneva trip.
Chocolates from Slovenia – from Lynn’s trip
Jaffa cakes are a snack in the UK and Ireland since 1927– it has a sponge base, a layer of orange flavoured jelly and a coating of chocolate and is very delicious.
Is a Jaffa cake a cake or is it a biscuit – this is a point that is debated.
Krispy krème doughnuts, an American product since 1937 are very addictive and appears as one of the 100 must eat bucket list items.
To digress a bit – how cool is this chick beamer – batting her eyelashes.
And this quirky clock – might not be Big Ben – but still grabs one attention.
This recipe was mainly to persuade myself that I can eat healthy and maintain some kind of balance in between all the delicious irresistible “junk”.
The variations on this soup are endless and this pasta- free version is packed with heaps of vegetables to make a substantial, hearty lunch served with some crusty bread.
1.75 litres (7 ½ cups) vegetable stock
1 large onion, chopped
3 celery sticks, chopped
2 carrots, finely diced
2 large floury potatoes, finely diced
½ head cabbage, very finely diced
225gr fresh green beans, sliced diagonally
2 x 400gr cans cannellini beans, drained
60ml pesto (I used a basil pesto)
Salt and freshly ground black pepper, to taste
freshly grated parmesan cheese, to serve. (I used extra mature cheddar cheese)
Pour the stock into a large saucepan.
Add the onion, celery and carrots.
Bring to boil and simmer for 10 minutes.
Add the potatoes, cabbage and beans and simmer for 10-12 minutes or until the potatoes are tender.
Stir in the cannellini beans and pesto.
Bring the mixture to the boil.
Season to taste.
Serve hot with crusty bread and plenty of freshly grated parmesan cheese.