I’m always reluctant to write up a recipe for soup as it seems far too simple to warrant a post and possibly risks insulting your no doubt exemplary culinary skills dear reader(s). After all, your average soup is usually just a few veg zhuzhed up in olive oil or butter, simmered for 20 mins in stock and liquidised to the …
A monthly review of this site’s stats shows that in your endless and futile search for all that is novel and inconsequential, on average you lot spend only 11 fleeting and no doubt twitchy seconds reading Yumblog. For fuck’s sake, dear readers, you’re a capricious bunch … sometimes I wonder why we bother. …8, 9, 10, 11, time’s up … …
Matt the Cat loved this soup (once we’d given her a spoon).
It’s been a while since we’ve borsched a beetroot so when the Hebden Twins paid a brief visit the other morning and dropped off among other home-grown things, these handsome fellows, we knew exactly what to do with them.
Sun turns to grey, grey turns to wet and wet heralds the first flood alert for, ooh days. Time to get nostalgic about those long balmy Yorkshire summer evenings sitting on the white-washed terraza under ancient gnarled trees, their branches heavy with succulent ripe Barm Cakes still warm from the day’s sun. It was on one such evening when we …
This could possibly be the last comforting soup of the season as summer has finally reached these parts and the Pennines are roasting under 40 degrees of searing Yorkshire sunshine. Evenings are now spent sitting in the dappled shade of Hebden Bridge olive groves, drinking ice-cold Albariño, and listening to the song of the cicadas high up on the parched …
Stop right there ladies and gentlemen, boys and girls! Instead of going to the inconsiderable effort of making the dish below, why not pop on over to the Campbell’s website and follow one of their ‘sensational’ recipes for homemade soup. Or if you are feeling more adventurous and have a pound of chicken slurry, a tin of their soup and …
My how times have changed. When we first started this blog we had to write a post longhand on a sheet of A4 and send it in a stamped-addressed envelope to our ISP. He would in turn fax a carbon copy up to internet where a conveyor belt would take it to the code processing plant to be forged into …
“You know me and my weakness for a juicy pear” – Gregg Wallace, MasterChef, 2012. “I just love the big flavours of Dick” – Gregg Wallace, Celebrity MasterChef, 2010. Looks like Gregg butters his toast on both sides. Our constructed Colcannon soup can be found here.
