Vegetable Orzo Soup

This comforting vegetable orzo soup recipe is incredibly simple, nourishing and ready in about 30 minutes. It is packed with fresh vegetables, orzo and herbs, making this a hearty, cosy soup perfect for any time of the year.

Whenever colder days roll in, I like to make my family a comforting vegetables soup to keep us nourished and healthy for the inevitable winter illness. I love the simplicity of one-pot soups. Plus, they are easy to adjust depending on what ingredients I have in the refrigerator.

Then I like to add a protein, typically a can of white beans or chickpeas, along with gentle yet delicious herbs, including fresh parsley and dried herbs.

 Ingredients:

• 3 tbsp cooking oil
• 3-5 shallots, minced
• 4 cloves garlic, minced
• 3 stalks celery, diced
• 1 cup orzo pasta
• 5-6 cups vegetable stock
• 1 tin chopped tomatoes
• ½ tbsp dried basil
• ½ tbsp dried oregano
• ½ tbsp dried thyme
• ¼ tsp red chilli flakes
• 2 medium carrots, diced
• 1 tin white beans of your choice, drained and rinsed (or frozen peas)
• 1 handful spinach or chopped kale
• salt to taste
• juice of 1 lemon
• fresh parsley, chopped for garnish

Method:

Heat the oil in a large pot over a medium heat. Add in the minced shallots and a pinch of salt. Sauté for about 3-4 minutes until they are soft and translucent. Stir in the minced garlic, diced carrots and diced celery, and cook for another 2-3 minutes until fragrant.

Add the orzo pasta to the pot, stirring to coat it with the vegetable oil and aromatics. Toast the orzo for 1-2 minutes, stirring frequently to prevent sticking.

Pour in the vegetables stock and the tomatoes. Stir well to combine. Add the dried basil, oregano, thyme and red chilli flakes. Stir and bring the soup to a boil, stirring occasionally to ensure that the orzo does not stick to the bottom before it can absorb the liquid.

Once boiling, reduce the heat to low, add the frozen peas, if using and then stir. Let the soup simmer for about 10 minutes. Continue to stir occasionally to ensure nothing is sticking at the bottom.

Stir in the drained and rinsed beans. Add the chopped baby spinach or kale and let the soup cook for 5 minutes until the greens wilt.

Season the soup with salt and pepper to taste. Squeeze in the juice of 1 lemon and stir well. Taste and adjust for salt and pepper.

Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with some crusty bread or a side salad.

Lemon Buttermilk Bundt Cake

This easy recipe for Lemon Buttermilk Bundt Cake makes a delicious lemony cake that can be enjoyed for breakfast or served with ice cream for a light dessert.

This Lemon Buttermilk Bundt Cake is moist, full of lemony goodness and very easy to make. The shape of a Bundt cake is so pretty, that very little decoration is required. Before serving, dust the top with a little icing sugar, and the simplicity was perfect. 

Ingredients:

• 3 tbsp lemon juice
• 3 tbsp lemon zest
• 360g plain flour
• 2 tsp baking powder
• ½ tsp baking soda
• 250g granulated sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup buttermilk

Method:

Preheat oven to 175ºC/160ºC for fan assist oven. Spray a 10 inch Bundt pan with baking spray and set aside.

In a small bowl, combine lemon juice and zest.

In a medium bowl, whisk to combine the flour, baking powder and baking soda.

In a large bowl, add lemon mixture, sugar, oil and vanilla. Using an electric mixer, beat until well-blended. Add 1 egg at a time, beating well after each addition.

Pour into prepared Bundt pan. Bake for 45 minutes, or until a skewer inserted in the middle comes out clean. Let cool in a pan for 10 minutes before inverting to a wire rack to cool completely.

Condensed Milk Blueberry Slice

Creamy, fruity, buttery delight with a sweet-tart burst in every bite! Each bite contains an explosion of tastes and texture-it's tart, sweet, buttery and crumbly thanks to the simple digestives biscuit crumb base, smooth, and creamy all the same time - it will waken up your taste buds and send them into overdrive. The blueberries sort of burst in your mouth- they really make this a delicious blueberry dessert you won't be able to get enough of. 

Ingredients:

For the base:

• 250g digestives biscuits, crushed
• 125g butter, melted

For the filling:

• 395g sweetened condensed milk
• ¼ cup lemon juice
• 1 tsp lemon zest
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp plain flour
• 1 cup fresh or frozen blueberries (no need to thaw if frozen)

For the topping (optional):

• icing sugar, for dusting
• extra blueberries or lemon zest curls, to serve

Method:

Preheat oven to 180ºC or 160ºC for fan assist oven. Grease and lone a 20cm x 20cm slice tin with baking paper.

For the base: Combine crushed biscuits and melted butter. Mix well and press firmly into the base of the tin. Bake for 10 minutes. Let cool slightly.

For the filling: In a medium bowl, whisk condensed milk, lemon juice, zest, eggs, vanilla extract and flour until smooth and well combined.

Gently fold in the blueberries. Pour over the cooled base and smooth the top.

Bake for 20-25 minutes, or until the filling is just set with a slight wobble in the centre.

Cool completely in the tin, then refrigerate  for at least 3 hours or overnight.

Dust with icing sugar and slice into bars or squares to serve.

Non-Bake Biscoff Brownie

Treat yourself to these fudgy Biscoff brownie. These Biscoff brownies are unique with combining the caramelized flavour of Biscoff spread with the richness of dark chocolate, these brownies offer a delightful treat without the need for an oven. They are soft and moist with biscuit base, adding a superb texture. They are also perfect for a bake sale because they are so moreish and easy to make!

Ingredients:

For the base:

• 200g digestive biscuits, finely crushed
• 2 tbsp cocoa powder
• 100g butter
• ½ cup Biscoff spread
• ¼ cup brown sugar
• ¼ cup sweetened condensed milk
• 1 tsp vanilla extract
• pinch of salt

For the topping:

• 100g dark chocolate, chopped
• 1 tbsp Biscoff spread, for swirl
• 1 tsp coconut oil or butter; optional for shine

 Method:

For the base: Line a 20cm x 20cm square baking tin with baking paper, ensuring an overhang on the sides for easy removal.

In a large bowl, combine the crushed biscuits and cocoa powder. 

In a saucepan over low heat, melt the butter, Biscoff spread and brown sugar, stirring until smooth.

Remove from the heat and stir in the condensed milk, vanilla extract and salt until well combined.

Pour the wet mixture into the dry ingredients and mix thoroughly until the crumbs are evenly coated.

Press the mixture firmly into the prepared tin, smoothing the top with a spatula or the back of a spoon. 

Refrigerate for 30 minutes to set.

For the topping: In a heatproof bowl, melt the dark chocolate and coconut oil (if using) over the saucepan of simmering water (double boiler method), stirring until smooth.

Pour the melted chocolate over the chilled base, spread evenly.

Melt the Biscoff spread slightly and drizzle over the chocolate layer. Use a skewer or knife to create a swirl pattern.

Refrigerate for at least 2 hours, or until fully set.

Remove the slice from the tin using the overhanging baking paper. Cut into squares using a sharp knife, wiping the blade clean between cuts for neat slices.

Serve chilled and enjoy!