Category: Foodie

WE’RE learning the fine art of sharing in our house. So when the dreaded lurgy made its way into our home, we all went down like dominoes.

After filling ourselves to the brim with smoothies (complete with bug-fighting foods yoghurt, cinnamon, honey and berries), hubby Julian tempted us further with one more food boost courtesy of this yummy veggie soup. I’m happy to report the lurgy has now left the building.

Veggie Soup

Ingredients (serves lots)

• 1 tablespoon olive oil
• 1 large brown onion, chopped
• 3 garlic cloves, crushed or chopped finely
• 6 shortcut rindless bacon rashers or shaved/sliced leg ham, chopped
• 1 medium zucchini, chopped
• 1 medium carrot, peeled, chopped
• 12 button mushrooms, sliced finely
• I head of broccoli, cut into small florets
• 1 can of Cannelloni beans, rinsed well
• 800g can diced tomatoes
• 1 litre vegie stock + extra water (2-3 cups)
• 2 cups of small spiral pasta
• Mixed herbs or Italian herb to taste.
• Salt and pepper to taste

Method

1. Heat oil in a saucepan over medium-high heat. Add onion, garlic and bacon. Cook, stirring, for 3 to 5 minutes until is softened and bacon is browned.
2. Add zucchini, carrot, celery and broccoli. Cook, stirring occasionally, for 5 minutes.
3. Add tomato, stock and 2-3 cups cold water. Cover. Bring to the boil. Reduce heat to low.
4. Add sliced mushies and beans. Simmer for 20 to 25 minutes or until vegetables are just tender.
5. Add pasta. Season with herbs,. salt and pepper. Simmer, uncovered, for 10 minutes or until pasta is tender.
6. Serve with a sprinkling of parmesan cheese and some hot garlic bread.

How do you beat a cold? Any tips as winter approaches?

THE O’Brien family loves baby cupcakes for a few reasons.

1. They last longer. Mum: “You can only have one. OK?’’. Princess Ella: “But I want two, mum. Please?’’ Mum: “OK, you can have two.’’ In effect, she’s really only having half a cupcake in total. Genius.
2. As a result of No. 1, there’s more for mum and less guilt when I have four… or eight!
3. They just look so damned cute. Don’t you think?
4. You can turn your back to your child who’s busily drawing, pop a whole one in your mouth and chew quickly without them even noticing. Again, genius!

Makes

48 mini cupcakes

Ingredients

• Canola or vegetable oil spray
• 200g butter, softened
• 1 3/4 cups caster sugar
• 1 tsp vanilla essence
• 4 eggs
• 2 3/4 cups self-raising flour
• 1 cup milk  

Icing

• 50g butter, softened
• 1 1/2 cups icing sugar mixture
• 2 tablespoons milk
• Pink food colouring
• Hundreds and Thousands

Method

Preheat oven to 180°C. Oil four 12-pan muffin tins (if you only have two, like us, then you’ll need to cook in two batches).

Cream the butter, sugar and vanilla essence with an electric mixer. Add the eggs, one at a time, and beat until combined. Add the flour and milk and stir with a spoon until just combined.

Spoon mixture into the muffin tins. Bake for 15 minutes or until cooked through. Transfer to a wire rack to cool.

For the icing, use an electric mixer to beat the butter until pale. Gradually add the icing sugar while beating. Add the milk and beat until combined.  Add pink food colouring sparingly. Apply icing to the cupcakes with a butter knife. Dip the top of the cupcake into a plate of Hundreds and Thousands.

Tell us, how do you like to decorate your cupcakes? If you have link to your favourite cupcake recipe or photo of your own decorated cupcake, feel free to share it.

If you like this recipe, you might also like Chocolate Brownies.