Monday, 30 December 2013



I AM BACK WITH FOOD!  I cooked some lovely pasta for dinner, and I wanted to tell you what I did (there was no recipe ).

The pasta had pesto, roast tomato and pepper sauce, roasted tomatoes, roasted pepper, and mozzarella. Very complicated. Sadly there was no basil, so we had to buy the pesto :( .

This is my (bad) recipe ( I have never written one!!! )


For 4

Two punnets cherry tomatoes, cut in half

A long red pepper, sliced and seeded


A pack of mozzarella, in cubes.

A bit of salt

Pasta (spaghetti)

A pinch or two of salt

A dash of balsamic vinegar

A dash of olive oil


Take your tomatoes, and pepper and put in a roasting tin. Add a pinch of salt, and the vinegar and olive oil. Put them in the oven at 200°C for 10-15 minutes, until they start browning on the edge.

Put the water on to boil, and add a pinch of salt.

Cook your pasta for however long it takes.

While the pasta is cooking, take the roast tomatoes and pepper out. Take half of them and blitz them until they are a smooth sauce.

When the pasta is done, drain it, and then mix in the pesto, puree, and leftover roast tomatoes.

As you serve sprinkle on the mozzarella.

Here is a picture:

Some little things to say....


I just read Climbing the Mango Trees, by Madhur Jaffrey. I really really liked it and found it really nice to read. It is a memoir of her childhood in India, and her life growing up. It is an adult book, but I found it quite easy.

For Christmas from my grandparents I got Sam Stern's Cookery course: For students in the kitchen. I have not cooked anything from it, but it looks really good, and had some lovely recipes.

Expect a blog post soon about a meal I made!

Happy New Year

Sunday, 8 December 2013

Root vegtable soup.

Hello! I am back again with more FOOD!!

Last week I made some root veg soup. It was amazing and we had it with bacon, and pesto! My family loves the pesto I make, and they like to request it!

This soup can be kept with bits of veg, but we whizzed it up, and it was sensational! The recipe is from River Cottage Everyday by Hugh Fearnley-Whittingstall. Sadly I was so busy cooking and taking pictures of the pesto for, I forgot to take pictures of the soup! #epicfail

Anyway! Here is the recipe:

Five root soup with bacon:


1 tablespoon rapeseed or olive oil

100g unsmoked streaky bacon or pancetta, cut into small dice

1 large onion, finely chopped

150g carrots, cut into small dice

150g swede, cut into small dice

150g not too floury potatoes, such as Wilja, peeled and cut into small dice

150g parsnip, cut into small dice

150g celeriac, cut into small dice

1 litre light vegetable or chicken stock

Sea salt and freshly ground black pepper

To serve:

A few chives, snipped

About 100g mature cheddar cheese, grated


Heat the oil in a large saucepan, add the bacon or pancetta and cook gently until the fat runs and the bacon starts to turn golden. Add the onion and sweat for 10-15 minutes, until soft and golden. Add all the diced root vegetables, cover the pan and let the whole mixture sweat and soften for 10 minutes or so, stirring occasionally.

Pour in the stock and bring to a simmer. Cover and cook for 15 minutes, until the vegetables are tender.

Taste the soup and season accordingly. Ladle into warm bowls, scatter over some chives and top with grated cheese. Serve straight away, with some thick pieces of toast.


This soup is very good whizzed up in a blender until smooth. Then I like to serve it topped with a dash of pesto, such as the parsley and walnut pesto.

Lottie Makes

Please check out my sisters blog! It is called Lottie Makes!