sweet potato and lentil soup

for the soup

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g sweet potatoes washed, peeled and chopped up
200g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk
plain yogurt and naan bread, to serve


Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

cheese scones

Retro cheese scones.
 With cooler Fall weather already here I am looking forward to getting back into making soups.
I think these scones would pair really well with a hearty tomato soup.

Retro Cheese Scones

2 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1 Tbsp. sugar
1 tsp. salt
4 Tbsp. butter
1 cup grated cheddar cheese
2/3 c. milk
2 eggs, lightly beaten
1 Tbsp. sugar

Combine all the dry ingredients.
Cut in the butter.
Add wet ingredients and stir until all flour is moistened.
Knead on floured board.
Pat into a 9 inch circle, cut into wedges.
Brush with milk and sprinkle with sugar.
Bake at 450 for about 15 minutes.
(Check after 12 minutes to make sure they do not brown up too much)

the hollyhocks

almost midsummer

white dresses