Freeview have launched a new competition
Do you enjoy cooking and showing off your recipes?
Then hurry as this competition ends on 25th June!
You can win a ‘celebrity cooking experience’ for two
Freeview recently conducted some research that showed that, whilst the popularity of cooking shows is higher than ever (approximately 1.4million Brits – 3% – admit to writing down dishes from cookery shows), one third of us eat take-aways or ready-meals while watching these shows!
According to Lisa Faulkner, who won Celebrity MasterChef in 2010:
For me, the great thing about cookery programmes is they inspire me to try new dishes and show that making a good quality meal doesn’t have to take hours.
I couldn’t agree more! Hopefully, the recipes I showcase on this blog appeal to all skill levels and time available, from quick, no-fuss meals to more complex sausage-making recipes.
I’ve pondered for a few days over which recipe of mine I should enter. Should I show off some high-level culinary skill with a complicated recipe, or go with quick and simple?
In the end, I’ve decided to enter my fresh tomato and basil spaghetti recipe, as it is beautiful, delicious and seasonal…and ridiculously quick & easy to make. With food this easy to make at home, there’s really no excuse for relying heavily on ready meals and take-aways!
To enter the competition, simply post (Twitter or Instagram) your picture with a snazzy caption, mention @freeviewTV and the hashtag #tvdinner. It couldn’t be simpler! Let’s champion great home cooking together and may the best recipe win 🙂
Follow the @freeviewTV #tvdinner tweets here
Pea and Asparagus Soup
This is one of the simplest soup recipes and one that everyone I’ve made it for absolutely raves about! Sometimes the simplest recipes really are the best…and this one is truly, gloriously good (even if I do say so myself)!
|Approx. calories per serving:
- 2 big bunches of fresh asparagus spears (approx. 750g)
- 1 medium bag (900g) of frozen peas or petits pois
- Boiling water
- 2 x Stock cubes (I personally like using Knorr Chicken Stockpots – but that’s just my personal preference. Any chicken or, if feeding vegetarians, vegetable stock cubes will work)
- Salt, to taste
- Freshly ground nutmeg, to taste
- 40g Fresh butter
Chop the asparagus spears into approximately 1cm lengths, but keep the pointy ends plus maybe one or two extra cuts’ worth separate to use later.
Melt 30g of butter in a medium/large stockpot, then add the bulk of the chopped asparagus (NOT the ends you’ve reserved on one side!) and turn the heat up. Add salt to taste and stir.
After about a minute or so, add the frozen peas, stir and grate in a sprinkling of fresh nutmeg.
Cover with boiling water (only to about 1cm above the solid ingredients).
Add stock cubes/pots.
Bring to the boil and boil until peas and asparagus are cooked (approx. 5 mins); the softer the peas, the smoother the soup, so this is down to personal preference how long you cook it for. Taste the stock during the cooking process and add either salt or another stock cube/pot (or part of one) if it requires more seasoning.
Turn the heat off and leave to cool for a few minutes, then process in a food blender (I find it easiest to use a hand blender you can simply place into the pan…if you use a jug-style blender while the soup is still hot, make sure you leave the centre opening in the lid OPEN and use a folded tea-towel to cover it, allowing steam to escape without the lid flying off!)
In a separate pan, fry off the asparagus tips you previously kept aside in the remaining butter and season with salt (to taste). They need to be cooked but still crunchy, so you only need to fry them off for 1-2 minutes.
Stir the fried asparagus tips into the soup.
Serve & enjoy – Gloriously Good Food!
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Welcome to my new blog! 🙂
I love food. I love eating it. I love cooking it. I love sharing it.
People always compliment me on my cooking – friends love to eat at our house, my children’s friends say I’m an ‘awsome’ or ‘immense’ cook (well, they’re teenagers, so that is high praise indeed!) and everyone asks me for my recipes.
So I thought, hey, why not actually set up a blog…and a website…and a facebook page….and a twitter account…
Great idea, except I have to now regale you all with interesting, witty and most of all…TANTALISINGLY AND GLORIOUSLY MOUTH-WATERING content. No pressure then!
Stick around, share with your friends, spread the word. Hopefully you’ll enjoy what I have to say and pick up a few tips & recipes along the way xx