Monday, 9 December 2019

Broccoli and Sweet Potato Soup

Broccoli is full of antioxidants and vitamins and its perfect to include these in your daily diet. This broccoli soup is simple to make using basic ingredients , however it is super tasty and flavoursome.

Yield: Serves two

Broccoli and Sweet Potato Soup

Broccoli and Sweet Potato Soup

This healthy Broccoli soup is made with simple ingredients yet it is rich and creamy and perfect to serve for lunch or starter.
prep time: 5 Mcook time: 30 Mtotal time: 35 M


  • 250 g Broccoli florets
  • 1 small sweet potato peeled and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon Freshly crushed black pepper
  • 100 ml milk
  • 200 ml water


  1. Add the broccoli florets and the sweet potato in the steaming basket. Add water in the base of the steaming jug and place the basket in it. 
  2. Using the steam preset  function in the Froothie Evolve and steam the vegetables.
  3. Once the vegetables have been steamed remove the basket from the blender.
  4. Rinse the jug to remove the steaming water.
  5. Add the  steamed broccoli, sweet potato, salt, pepper, water and milk to the Froothie Evolve blender and select the smooth soup preset.
  6. Once the soup is ready pour into serving bowls and garnish with non some cream.
Created using The Recipes Generator

I made the soup in my Foothie Evolve, it is really efficient It steams, cooks and blends. It is perfect to cook soups of all types. I also made my spiced cauliflower soup in it, which tastes delicious.

It is currently available in the Black Friday Sale at a reduced price of £449, it is usually £600. It comes with free delivery, 30 day no quibble returns guarantee, 0 % 12 month finance and free five years warranty.

 Since I am a Froothie Evolve Ambassador, if you buy using my affiliate link  you get an additional 2 years warranty, which brings the warranty to 7 years.   

To get this special offer please add the following text in the comment box when you order:
Ambassador (1572) special 2 extra warranty years 

Sunday, 1 December 2019

Spiced Cauliflower Soup in the Froothie Evolve Blender

I love soups be it winter or summer, nothing beats a hearty bowl of comforting soup with some fresh crusty bread. Making soup is not  a difficult task but sometimes it creates lots of washing up, where you need to precook the vegetables in a pan, then transfer to a blender to blend and then back to the pan to heat up.

Wouldn't it be great if you could have a gadget that would steam, cook and blend the soup in the one device? Well there is, it's the brand new blender called the Froothie Evolve.

What is different about the Froothie Evolve?

It is a high speed blender with cook and steam functions. It is smartvoice and bluetooth activated allowing hands free blending together with a vacuum function which means zero oxidation so you can get perfect smoothies without any discolouration.

What are the features of the Froothie Evolve?

  • It has cooking blending functions for cooking smooth soup, cooking chunky soup, making sauces and curds.
  • It has basic blending functions for smoothies made with fruit and vegetables.
  • It has high speed blending functions for raw soup, nut milk and for crushing crush ice.
  • It has steaming and blending functions to make baby food, steamed vegetable dips and mashed vegetables and fruits.
  • It has two tempered glass jars with heating elements, one for cooking, steaming and blending and the other with vacuum blending functions. 
  • It has Bluetooth and voice activation and can be operated with a smart device making blending efficient and handsfree.
  • It has a motor power of 1400W for blending and 900W for cooking and a maximum blending power of 1800W.
  • It comes in 5 stylish colours.
You can see the unboxing video below:

What is included with the Froothie Evolve Blender?
  • 1 Base unit 
  • 2 Glass jugs
  • 2 Lids
  • 2 Tampering tools
  • 1 Steaming basket
  • 1 Measuring jug
  • 1 Brush for cleaning
  • 1 Recipe Book
  • 1 Instruction manual

Like the sound of this amazing bender? 

It is currently available in the Black Friday Sale at a reduced price of £449, it is usually £600. It comes with free delivery, 30 day no quibble returns guarantee, 0 % 12 month finance and free five years warranty.

 Since I am a Froothie Evolve Ambassador, if you buy using my affiliate link   you get an additional 2 years warranty, which brings the warranty to 7 years.   

To get this special offer please add the following text in the comment box when you order:
Ambassador (1572) special 2 extra warranty years 

My thoughts about the Froothie Evolve:

I love everything about the blender such as the glass jugs so that no plastic is coming in contact with my food. I also like the smart activation facility and that it steams, cooks and blends in one. However if you are looking for a lightweight compact blender this one is heavy duty powerful blender and the glass jugs are a little heavy. It is also fairly tall and does take up a fair bit of worktop space. Using the blender is not difficult but you do need to be tech savvy.

Coming back to my soup I made this delicious spicy cauliflower soup in the Froothie Evolve. I used fresh turmeric which gives the soup a delicious earth flavour. You can check my recipe below.

Yield: Serves 2

Spiced Cauliflower Soup

Spiced Cauliflower Soup

Spicy cauliflower soup that is heartwarming and totally delicious.
prep time: 5 Mcook time: 30 Mtotal time: 35 M


  • 250 g cauliflower florets roughly chopped
  • 1 medium potato peeled and diced
  • 1 cm piece of fresh turmeric root (or 1/2 teaspoon ground turmeric )
  • 1/2 teaspoon salt
  • 1/2 teaspoon  black pepper
  • 1/2 green chilli (optional)
  • 100ml soya milk
  • 150 ml water
  • 1 teaspoon toasted sesame seeds for garnish
  • 1 scallion thinly sliced for garnish


  1. This method is for the soup to me made in the Froothie evolve blender , it can be made on the stove top too.
  2. Put 100 ml water in the froothie jug. 
  3. Place the cauliflower and potatoes in the steaming basket in the blender and using the smart app select steam.
  4. Once the vegetables are steamed remove the basket from the jug and rinse the jug to remove the steaming water.
  5. Add the cooked vegetables to the jug with both the milk and water, turmeric, salt , pepper and green chilli and select the smooth soup option on the smart app.
  6. Once the soup is ready transfer to two serving bowls and garnish with toasted sesame seeds and scallions.
Created using The Recipes Generator

NB- The soup can be made on the stove top, add all the ingredients in a pan except the milk, cook the vegetables until cooked and blend using a hand blender. Add the milk and bring to a simmer. Serve the soup garnished with sesame seeds and scallions.

You may like another version of my cauliflower soup

**In collaboration with Froothie, this post contains affiliate links.

Saturday, 23 November 2019

Banoffee Strawberry Cheesecake

Are you a starter or a dessert person?

We all love going out to dinner and you always get some people who opt for a starter and main course and some that love to have a main course and a dessert. I have to confess, I am the latter. I do love my desserts and look forward to them at the end of the meal. I hate it when friends say I don’t want dessert I share yours! No I don’t share if you want dessert you have your own that’s my moto!

My favourite desserts are cheese cakes, my two all-time favourite flavours are strawberry cheesecake and banoffee cheesecake. It’s hard to choose between the two actually. To curb my desire for them I came up with an idea to combine the two and make a Cheats Banoffee strawberry cheesecake that can literally be constructed in less than 10 minutes.

I always use the freshest ingredients when it comes to cooking and baking. The reason this is called a cheats dessert is because it does not require slaving over a hot stove. All you need is fresh cream, strawberries, bananas, digestive biscuits and butter and my favourite Fabbri Mini topping Wild Strawberry Syrup and Fabbri Mini topping Caramel Syrup.

I love the Fabbri range of fruits in syrups and fruits, they taste homemade and are so convenient to use in bakes and desserts. I always keep a selection of Mini topping Wild Strawberry Syrup, Mini topping Chocolate Syrup, Mini topping Caramel Syrup, Amarena Fruit and Syrup, Fragola Opaline, Gourmet Vanilla Syrup, Granatina Syrup and Gourmet Hazelnut Syrup . They are all really handy for mocktails and cocktails too as well as for cold coffees. The fruits and syrups are great for spooning over ice creams too. 

All these products are available from Ciao Gusto Italian Deli at Ocado. 
Together with these you can also pick up some authentic Italian ingredients such as pasta, cheeses, olive oils, herbs, wines and spirits too. All these are easy to add to your online Ocado shopping basket as there is a separate tab for all the Italian brands, allowing you to easily search your chosen product.

Yield: Serves two

Banoffee Strawberry Cheesecake

Banoffee Strawberry Cheesecake

The fusion of Banoffee and strawberry in this cheats
cheesecake is super delectacle and delicious.
prep time: 10 Mcook time: total time: 10 M


  • 8 digestive biscuits
  • 1/2 tablespoon unsalted butter
  • 8 strawberries
  • 1 banana
  • 50ml Fresh double cream whipped.
  • Fabbri Mini topping Wild Strawberry Syrup
  • Fabbri Mini topping Caramel Syrup.


  1. Crush the biscuits coarsely and mix with the melted butter to form a sand like texture. Keep aside.
  2. Slice the banana into thin slices and keep aside,
  3. Hull 6 strawberries and slice them into thin slices.
  4. Take two serving cups and spoon a tablespoonful of the biscuit mixture into each serving glass and flatten it down.
  5. Line the sides of the glass with strawberry and banana slices alternating them.
  6. Add some banana slices on top of the biscuit layer and squeeze some of the Fabbri Mini topping Caramel Syrup on top.
  7. Spoon some more of the biscuit mixture on top of the bananas and add some strawberry slices .
  8. Squeeze some Fabbri Mini topping Wild Strawberry Syrup on top f the strawberries.
  9. Finish the cheesecake with a topping of the whipped cream.
  10. Garnish with a whole strawberry and a squeeze of the Fabbri Mini topping Caramel Syrup on top.
Created using The Recipes Generator

Other cheese cakes you may like are Oreo cheesecake, Strawberry cheesecake and lemon cheesecake

**In  collaboration with Ciao Gusto

Sunday, 10 November 2019

Spinach Turmeric Rice

I have grown up with spices, my mother’s spice box was her favourite go to item in her kitchen and now it’s mine. There are regular spices that I always have in my spice box such as Schwartz turmeric chilli powder, coriander powder, cumin powder, mustard seeds and cumin seeds.

Of all these spices, my most used spice is the humble turmeric. Turmeric (Curcuma Longa) comes from the ginger family. The fresh turmeric comes in root form and can it is used fresh or boiled and dried in powder form. Turmeric has many health benefits and you can read all about it here.

How do I use my Schwartz turmeric?

I use it to add flavour to my curries, dhal, rice, smoothies and tea. I also use it in the fresh form to add to my smoothies too. 

Schwartz ground turmeric is available from Tesco. It comes in a neat little jar with a flip lid so it’s perfect to sprinkle with.

I have a few favourite recipes using turmeric. They are turmeric milk,turmeric pickle, turmeric tea that I enjoy daily and my quick fail safe Spinach Turmeric rice. It’s perfect to serve hot with Dhal or cold as a salad accompaniment.

Yield: Serves 2

Spinach and Turmeric Rice

Spinach and Turmeric Rice

Spinach and Rice stir fried in aromatic spices.
prep time: 5 Mcook time: 10 Mtotal time: 15 M


  • 400 g Pre cooked cold brown rice
  • 200 g fresh spinach washed and chopped in thin ribbons
  • 8 cashew nuts
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon chilli powder
  • 3/4 teaspoon Schwartz turmeric powder


  1. Add one teaspoon oil in a pan and when its hot add the cashew nuts and fry for 2-3 minutes until golden brown. Remove from pan and keep aside
  2. In the same oil add the mustard seeds and when they splutter add the chopped spinach and saute for 1-2 minutes till it just starts to wilt. remove from the pan and keep aside.
  3. Add 1 teaspoon of oil when its hot add the cooked rice, salt, chilli powder and turmeric and toss the rice until its coated with all the spices. Keep tossing the rice for 3-4 minutes until it warms through.
  4. add the cooked spinach and toss the rice again until spinach is mixed with the rice.
  5. Transfer the cooked rice to a serving dish and garnish with the cashew nuts.
Created using The Recipes Generator

**This post is in collaboration with Schwartz.

Tuesday, 5 November 2019

Decorating Halloween Cup Cakes at Cake Owls Bakery

                                                                Photo by Cake Owls

Last month I was invited with some fellow bloggers to a Halloween themed cupcake class at the Cake Owls cake shop in Feltham Middlesex. I was actually excited as I love cake decorating and being able to learn some new skills is always a plus.

On arrival we were greeted with prosecco and light refreshments before we started the class. The Cake Owls team had everything beautifully laid out for the class. 

There were a selection of cupcakes in various flavours, butter cream and cream cheese icing and some pre prepared decorations such as eyeballs, grave stones and chocolate trees.

After a mini demonstration by the two assistants, we were let loose to create our own ghoulish  masterpieces.

We started off with  the spider cupcake, it was interesting as everyone's spiders were totally different, some skinny, some fat, some cute and some scary. Each had its own personality.

Next we tried our hands at decorating some ghosts, they were really cute and adorable. These were the easiest of them all to decorate.

Next we had a go trying to decorate the ghoulish eyeball, it really did look very gruesome. 

The edible decorations were so realistic and perfect for Halloween.
Our next attempt was to make a gravestone and a pumpkin. The assistants showed us how to shape and make the pumpkin.

All four cakes we decorated were really nice and each with a different flavour.  At the end of the class we were able to take our creations home . 

It was a lovely afternoon and I certainly had a lot of fun and best of all I have new cake decorating skills to help me in the future.

You can find Cake Owls at:
Unit 162, The Centre, Feltham TW13 4BS

If you wish to make any purchases or book a class please use this readers special code  "SF03" to get 10% off.

Photo by Cake Owls

I was invited by cake owls to attend their class, all views are of my experience of the day.

Monday, 21 October 2019

Vegan Butternut Squash and Tomato Soup

Yield: Serves 2

Vegan Butternut Squash and Tomato Soup

Vegan Butternut Squash and Tomato Soup

Hearty butternut squash and tomato soup with a hint of chilli and ginger.
prep time: 10 Mcook time: 25 Mtotal time: 35 M


  • 240 g Butternut squash peeled and diced 
  • 4 medium ripe tomatoes cut in half
  • 1 small onion finely diced
  • 1 green chilli finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon fresh ginger paste
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon soya yoghurt
  • 1 spring onion finely chopped for garnish
  • 1 red radish thinly sliced for garnish (optional)
  • 500 ml water


  1. In a pressure cooker add the oil and when its hot add the chopped onions and saute till pink and translucent.
  2. Add the butternut squash, tomatoes, ginger, chilli and 500 ml of water to the pressure cooker.
  3. Cook the soup in the pressure cooker for 15 minutes.
  4. Release the pressure and transfer the cooked soup to the Optimum 9400 blender and blend until smooth.
  5. Transfer the blended soup to the cooker and season with lemon juice, salt and pepper to your taste. Adjust consistency to your preference by adding a little more water if desired. Warm thoroughly  before serving,
  6. Serve the soup in bowls with a drizzle of soya yogurt, add the spring onion and radish slices.
Created using The Recipes Generator

I love cooking with butternut squash and use it regularly in many of dishes. It is such a versatile vegetable and pairs well with lots of other vegetables very easily. 

You can check out some alternate butternut soup  ideas that my fellow bloggers have created below: 
Skinny butternut  squash and red pepper bisque
Roasted Butternut squash
Roasted Butternut  squash soup
Butternut squash soup and harvest chutney
Vegan insta pot butternut squash soup
Five ingredient butternut squash soup
Butternut squash soup with toasted cashew.
Slow cooked butternut squash soup
Butternut squash and carrot soup
Spinach and butternut squash soup
Butternut squash and kale soup

I used my tried and trusted Optimum 9400 to blend my soup. The blender is so versatile and powerful that it grinds, pulses, makes ice cream, soups and amazing smoothies and nut butters too. It is easy to clean and maintain too.
If you are looking for a new blender Froothie offer
Free Delivery
12 month free finance
30 days returns or exchanges  
5 year warranty.
Froothie are currently offering up to £100 on selected machines , do check out their website for the latest offers.

If you enjoy visiting simplyfood and would like to receive regular updates and a monthly newsletter straight into your inbox please sign up by email. You will find the email and newsletter signup right at the top under my photo in the side bar.

Thursday, 10 October 2019

1947 London - An Indian dining Experience.

1947 London is not just any Indian restaurant; it offers a shared dining experience to bring together cultures and generations. Centrally located in Charlotte street London very near Tottenham Court station it is easy to access for a pre theatre meal and drinks or for a complete dining experience.
The restaurant is tastefully decorated with a beautiful flower wall at the entrance.

The fully stocked bar has an extensive wine list together with some amazing cocktails and mocktails on the menu. If you are a teetotaller like me you will  love the mocktails. I enjoyed the lychee mocktini, it was made with a lychee purée, elderflower cordial, lemon juice, mint and lychee juice. I also tried the Mai tai mocktail, made with orange juice, pineapple juice, grenadine and orget.

The huge choices in drinks makes it the ideal place to enjoy some pre dinner drinks whilst munching on some  home made pappodams and chutneys.

At 1947 the menu is rich and diverse with dishes that have been inspired from all over India. The dishes boast Indian flavours but many have been given fusion touches using British ingredients.

I was fortunate to sample the asparagus, corn and coconut samosas, avocado Bombay bhel, wild mushroom tikki and chickpea masala. All three dishes were very different to any starters I have tried in any Indian restaurants. Each dish was beautifully presented and seasoned with aromatic flavours.

My friends tried a variety of non veg dishes which according to them were superb too.The main courses were equally tasty and the variety of dishes on offer were incredible.

For the main course, I tried the daal tadka , yellow split lentils tempered with cumin and garlic, daal makhani , black lentils soaked overnight which are then gently cooked on a slow fire, and finished with butter and cream.

The baby corn methi palak was absolutely delicious, the dish was made with baby corn stir-fried with sun dried fenugreek leaves and fresh baby spinach. Another unusual dish that I tried was asparagus & sugar snaps with fresh coconut, the dish was tempered with mustard seeds, ginger garnish and fresh grated coconut.

Accompanying these dishes I had mushroom and asparagus biriyani served with a burani raita. At this point my taste buds were dancing with joy and my stomach was screaming no more.

To accompany the curries there was also a large selection of breads such as roti, naan, butter naan, garlic  and naan, lachha paratha.

The final course ; desserts were heavenly, it was hard to choose between them all. On offer were  chocolate fondant & vanilla ice cream, the kulfi in rose, mango and salted caramel flavours, lemon cheese cake and the famous pistachio, cardamom and coconut flavoured phirni. I think having tasted all of them my personal favorite was the mango and rose kulfi and the  phirni.

The dining experience was enjoyable, the ambiance was good and the service was excellent and second to none. I really enjoyed the meal and would definitely return again although next time  I would probably choose to enjoy the pre dinner drinks and opt for the just the starters which were superb.

I was a guest of 1947 London and all views expressed are of my own experience.

Related Posts with Thumbnails