Cauliflower Soup ~ SO Yummy!

Okay.  This is just about as good as it gets.

Comfort food at its finest.

Truly.  One yummy bite after the other.

Calvin proclaimed this to be his all-time favourite.

Cauliflower Soup ~ 

Is it time for soup where you live?

We've turned the heat on in our home,

and the rains have started.

It's time for soup!

Click here for the recipe.

You won't be sorry.  Promise.

Even if you don't like cauliflower ~

You'll like it anyway.  Give it a try and see.  :)

Many Blessings,

Camille

Janine's Autumn Chowder

Our niece *loves* this chowder!

Even on a hot day she has been known to request it!

And, once I tried it, I understood.

Really, I did! :)

I still prefer it in the Fall/Winter.

Something about it says that to me.

Maybe it's in its name? ;-)

It's what I served for supper one night last week.

(Actually two nights, since I made double).

One recipe serves 4 to 5 generously.

Another great thing about this chowder

is that it can be whipped up at nearly a moment's notice.

Thought to pot to table in under an hour.

How's that for a home-cooked meal?

Biscuits on the side would be nice,

but, this chowder delivers nicely

in the fill-you-up department.

Bonus!

Since I gleaned this recipe from my sister,

I've named it after her.

I don't know where it originally came from ~

If you do, please do tell so I can give

credit where credit is due.

And, it is due, believe me!  

~ Janine's Autumn Chowder ~

1 cup onion, diced

Olive oil for frying

3 cups new potatoes with skins on, diced

1 1/2 cup carrots, sliced

2 cups chicken stock ~
homemade, of course!  :)

3 cups frozen corn

1/2 tsp freshly ground pepper

1 1/2 tsp sea salt (omit if using stock from a cube)

3 cups shredded cheddar cheese

3 cups milk

1/4 cup flour

8 slices of bacon, fried crisply for a topping.

Fry onion in oil in soup pot.

Add stock, potatoes and carrots.

Bring to a boil, reduce heat, and simmer

about 20 minutes until vegetables are tender.

Stir in milk, corn, pepper and salt.

Heat to simmer.  Do not boil.

Mix cheese and flour together in a bowl until cheese is coated.

Add to pot, stirring constantly.  

Stir until cheese is melted and soup is thickened.

Serve with crumbled bacon.  Y.U.M!

Enjoy!

With Love,

Camille

Dairy Free Mint Ice Cream!

You would never know this
ice cream has no sugar in it ~
Just honey.

And no CREAM either ~
Only coconut milk!

W.O.W.

It is yummy.

Oh...
and one *secret* ingredient
to make it green ~
S.P.I.N.A.C.H.

Can you believe it?
Shhh....don't tell my kids! :)

I found the original recipe here.
And then I tweaked it ~
Just a little.

If you are looking for
dairy-free, sugar-free, grain-free recipes,
The Unrefined Kitchen
is a great resource!

~ Mint Ice Cream ~

Three 400ml tins premium quality coconut milk ~
Or just two if you use the liquidy stuff...
Make sure these are full fat, not *lite*! :)

1/2 cup Liquid Honey

1 cup Baby Spinach Leaves ~
Lightly steamed and cooled

2-3 tsp Peppermint Extract

1 tsp Vanilla Extract

Chocolate Chips to taste ~
My photo does not show chocolate
chips since this was a chocolate-free batch.
It's super-duper yummy with chocolate
chips in it though!

Scoop off the top heavy cream from
your tins of coconut milk and
discard the watery stuff ~
Or, if you are using all the contents
of the tin, just use two.
(I have done it both ways,
and I prefer the taste when
the watery stuff is not included).

Place into blender or a deep bowl.

Add the remaining ingredients
and blend ~ I use a deep bowl and
mix it all up well with my immersion blender.

Taste and adjust flavourings.

Process in your ice cream maker according
to manufacturer's specifications.

If adding chocolate chips,
do so at the end of churning and
fold in until well distributed.

Transfer to a freezer container.
Store in the deep freeze until
ready to use.

Thaw a few minutes prior to scooping.

Enjoy!

Blessings,
Camille

Quick and Easy Thai Soup

Thai food is a favourite
in our home.
Since coconut milk is
often found in the recipes,
dessert is optional.

A good thing.

I gave this soup a
try last night.
And tonight, I made it again.
It is that good.
Rave reviews all around.

SO yummy!

I had roasted chicken
meat in the freezer.
Please tell me you have
some too?


Coconut milk
and thai curry paste
are necessary ingredients.
Run out and get them
if they are not already in
your pantry.

Now you are set!

Click Here
to find the original recipe.

The way I made it
is as follows.

First, I used roasted
and cut up chicken meat instead
of the tofu.
I am not a tofu-lovin' girl.
That's just me.
If you love tofu...go for it!

~ Creamy Thai Chicken Soup ~
(Doubled from the original)

2 Leeks ~
cleaned and finely chopped...
white part only
(You could also use a
medium-large sized onion)

1 Tbsp coconut oil for frying

1 Package Thai Curry Paste
(50g size) ~ Use two for more *kick* ~
I think I may just do that next time!


2 Tbsp finely chopped fresh ginger

6 cups chicken stock

2 cans coconut milk (400 ml size)

2 Tbsp Sugar ~
I use organic dehydrated cane juice


4 cups chopped roasted chicken meat

8 cups stir fry veggies ~ chopped into bite-sized pieces
(You could use the frozen variety, but I chose to use fresh.
My mix included mushrooms, broccoli, and sweet peppers)

Melt coconut oil (or other type of cooking oil)
in heavy pot and stir fry leeks, ginger,
and curry paste for a few minutes until the
leeks become limp.

Add chicken stock,
coconut milk, and sugar.
Bring to a boil.

Add chicken meat and veggies.
Return to a boil.
Reduce heat and simmer, covered,
until veggies are cooked ~
About ten minutes.

Taste and season with salt,
if necessary.

I served ours over a scoop of
rice in each bowl.
We ate it like soup with a spoon.
It would be lovely without the rice.
I served it that way to
make it go further.

With my children,
it was necessary. :)

ENJOY!

Blessings,
Camille

A Christmas Eve Tradition

Every Christmas Eve we
have dinner by the fire.

Ever since the children were little.

It began with just
Devon Cream Tea on the menu.

And now...
it includes all this!!

As the children grew
there was a need for more
and more and MORE food!

We do a full-blown appies spread.
It's dinner.

What's on the menu?

Layer Dip for Nacho Chips.
(Recipe to follow)

Red Pepper Jelly on
a brick of Cream Cheese
served with Rice Crackers.

Store-bought Sausage Rolls
with Dijon Mustard.

Mandarin Oranges.

Hot Apple Cider.

And of course...
Devon Cream Tea!
(See recipe below)

~ Gina's Layer Dip ~

8oz Pkg Cream Cheese (softened)
1/2 Cup Sour Cream

Mix together and spread into
a 9" glass pie dish.

Spread a layer of salsa over this.
Sprinkle with grated Cheddar.
Chop some green onions and tomatoes
and sprinkle over the cheese layer.

Keep refrigerated until ready to serve.
Serve with Unseasoned Nacho Chips.

SO easy and SO good!

~ Devon Cream Tea ~

Purchase some
REAL Devon Cream.
Straight from England.
Click Here
to view the brand I buy.

U.N.B.E.L.I.E.V.E.A.B.L.E.

Really...
it is actually
SCARY how good it is! :)

Once you have some of the
good stuff on hand,
you just need to whip up a batch of
Rich Scones.

Recipe taken from
Company's Coming
"Muffins and More"
by Jean Pare (a Canadian!).

~ Rich Scones ~

2 Cups All purpose Flour
1/2 Cup Sugar
1 Tbsp Baking Powder
1/2 tsp Sea Salt
1/2 Cup Butter, cold
1 Egg
2/3 Cup Milk

Mix together all dry ingredients in a large bowl.
Cut in butter until crumbly.
Mix together egg and milk in small bowl.
Stir wet ingredients into flour mixture and mix quickly with a fork.
Pat into a rectangle on your counter.
Be careful to not over-mix!
Cut into triangles or circles.
Place on a parchment-lined cookie sheet.
Bake at 425 degrees F for about 15 minutes until golden.

Cool on cooling racks.

Once cooled,
serve your split open scone
with the cream and some
fresh strawberry preserves on top.
And be prepared...
this may become a new tradition!

What special family traditions
do you revisit each year at Christmas-time?
Please share in the comments of this post.
I would love to read about them!

Many Christmas Blessings
to each and every one of you!
With Love,
Camille

Feeding 29

When Austin was baptized,
we asked all our family and the
Pastors and their families to
join us after the service for lunch.

There were 29 of us.

What did I feed a crowd like that?

BBQ Meatballs
(among other things)...
About Two Hundred of 'em!

Always a hit.
A sure win.
Y.U.M.

A lovely lady at a church we attended years ago
faithfully brought these yummy morsels to
church potluck dinners.
Unfortunately, I could never get any on my plate...
they always disappeared so quickly!

So, without ever trying them,
I asked for the recipe.
And she kindly shared.

I'm so glad that she did.
And now...
I'm sure you will be too! :)

~ BBQ Meatballs ~

Meatballs:

1 Egg
5 oz evaporated milk
1 cup quick cooking oats
½ cup finely chopped onion
1 large clove garlic, finely minced
1 ½ lb. ground beef
1 tsp salt
1 tsp chili powder
¼ tsp pepper

Sauce:

1 cup ketchup
¾ cup brown sugar
½ tsp liquid smoke
1 large clove garlic, minced
¼ cup finely chopped onion
Bring all ingredients to boil in a small saucepan.
Reduce heat and simmer for two minutes.
Set aside to pour over the meatballs
when they are done cooking.

Method:

In a large bowl,
combine all meatball ingredients (except the meat).
Mix well and then add the meat.

Mix well once again and form into 1 inch balls.
Place about an inch apart
on a jelly roll pan (cookie sheet with sides).
Bake uncovered in 350 degree oven
for 20 to 25 minutes till cooked through.
Drain and place in 13 x 9 inch pan
and cover with sauce and bake for 10 to 12 minutes longer.
If heating this from cold, 30 minutes is about right.

Comfort food at its finest.

Enjoy! :)

Happy Cooking!
Camille

**I have no idea where the original
recipe for these yummy meatballs came
from...if you do, would you please share
so I may link back to the book/site where
they are found? Thank you! :)

Oven Baked Hash Browned Potatoes

Jennifer Jo and I seem to
have similar taste buds.
I like her recipes.

And this was no exception.

And...
it's EASY!

And...
MULTIPLY-ABLE.
(Is that a word?)

You can make these for a few
or for many.
It all depends on how many potatoes
you begin with.

Oh YUM!!

Head on over to Jennifer Jo's
for her recipe for these fabulous
Oven-Baked Hash Browns!

You won't be sorry you did.
Your family will thank you.

The End.

Blessings,
Camille

Dinner for One

Howie took the children away to
stay in his parents' basement suite
for three nights last weekend.

The purpose?

To allow me time to
plan and sort and purge.
A Blitz.

What a blessing!

I was alone for dinner two nights running.
The rest of the family had food sent with them.
They were set.

Me?
My plan was to just
*wing it*.

What to eat?
The answer for one night was....

A twice baked potato ~
stuffed with sour cream,
green onions and cheese.

Oh YUM!
It was good.
I ate. it. all.

What do you eat when
you are cooking for one?

Happy Weekend!
(I'll be back to visit with you
next week, Lord-willing.)

Blessings,
Camille

Dessert for Breakfast!

White flour.
White sugar.
Icing sugar.
Butter.
Heavy Cream.

Orange Cranberry Scones.


Like I said...dessert!

They are
Y.U.M.M.Y.

Jennifer Jo and I must have
similar taste buds.
I always enjoy her recipes.
And this, again,
was no exception.


I'm sending you to Jennifer Jo's
place for the recipe.
Click here to get there ~
Enjoy!

Occasionally.
*Wink*

Simply Guacamole!

Super Easy!
So. Good. For. You.
Y.U.M.M.Y.

Simply Guacamole.
(Gwa-ka-moe-lee)


I use three or four ripe avocadoes.
(They are ripe when dark in colour
and slightly soft).

Wash the skin and slice length-wise
through to the pit.
Split in half and remove the pit
with the tip of your knife.

Scoop out the flesh with a spoon.
Mash with a fork.
Add in the juice of one lemon.
A splash or two of Hot Sauce.
And a shake of garlic powder.


Mix together.
Taste and adjust seasonings.
Chill and serve.
Enjoy! :)

Apple Tart ~ Yum!

It was Christmas.

I was doing a little baking with my
once-a-year cookbook.


It's one of my favourite Christmas
home inspiration books.


When I tested this recipe,
it was decided that once a year just wouldn't be enough.
So, I copied it out to keep in my recipe box
for easy year-round access.

I also began by baking this tart in a pie dish.
Not too bad, but the tart pan is a
better choice when making tarts.
Just sayin' ~ Who knew? ;-)

So...I went to HomeSense and found the
requisite pans for a good price.
And, yes...pans ~ I bought two!
One of these is just not enough.

Trust me. :)


~ French Apple Tart ~

Adapted from Mary Englebreit's
"Let the Merrymaking Begin ~
Christmas Volume One"

Dough for a single crust pie,
rolled out and chilled in the pan.

3 Large Granny Smith Apples ~
peeled, cut in half, cored and sliced thinly.

** Friendly WARNING **
You can use another variety of baking apple ~
BUT...ONLY baking apples will do!
You will have a soggy tart if you don't obey this one simple rule ~
just ask me how I know! :)

1/2 cup Granulated Sugar
1/2 cup Heavy (Whipping) cream, unwhipped
1 Large Egg
1 tsp Vanilla

Icing Sugar ~
for sprinkling just prior to serving...
after it's baked.

Preheat oven to 375* F

Roll dough to fit 9 inch tart pan with removeable bottom.
Place dough in pan and flute the edges.
Chill dough in pan for 30 minutes.

Arrange apple slices in tart in concentric circles,
beginning at the outside and working toward the centre.

Bake tart at this stage for 15 minutes.

Meanwhile, whip together
sugar, cream, vanilla and egg with wire whisk.
Pour mixture over the apples and bake 25 or 30 minutes longer
until custard is set.


~ This photo by Calvin...it was his piece! ~

Cool 10 minutes on a wire rack.
Remove sides of pan.
Sprinkle with icing sugar prior to serving.

Serve warm or cooled to 8
(or less) very fortunate people!

ENJOY!

Variation on a Classic

Have you ever made
Chicken Pot Pie from *scratch*?

Oh. So. Easy.

And...

Oh. So. Good!


Well over a year ago,
I blogged about this recipe.
But I didn't publish the
measurements and instructions here...
I linked to where I orginally found it.

My friend Christa
had posted it on her blog
and I subsequently made it.
Since that time I have altered it
to make it a little simpler (lazy me).

Christa's original
would be the *gourmet* version.
Instructions for the *everyday* version
can be found below.

They are both yummy.

Please do pay Christa
a visit and let her know I sent you.
She is a dear.

~ Chicken Pot Pie ~

1/3 cup Butter
1/3 cup Flour
1/3 cup Onions, chopped
1/2 tsp Sea Salt
1/4 tsp Pepper
1 3/4 cup Chicken Broth
2/3 cup Milk
2 cups Chicken, cooked and cubed
1 cup Peas, frozen
1 cup Carrots,
chopped and steamed to partially cook

Combine flour,
salt and pepper
in small bowl and set aside.

In medium pot heat butter on low to melt.
Add chopped onion and saute until transluscent.

Stir flour mixture into the butter and onions,
cook on medium-low heat stirring constantly
until mixture is smooth and bubbly.

Remove from heat.

Stir in broth and milk with wire whisk.

Return to medium heat
and stir while bringing mixture to a boil.
Stir and boil one minute.

Stir in veggies and chicken.
Pour into a 2 Quart casserole dish.

Cover with a single pie crust
that has steam vents cut into it.

Bake at 450* F oven for
30-35 minutes until golden and bubbling.

Below you will find the pastry recipe I have been using.
It is super duper easy and no-fail.


~ Easy Pastry ~

1 cup Flour (plus a little more for rolling)
1/2 cup Butter
2 to 4 Tbsp cold water
(enough to make dough hold together)

Measure flour into bowl.
Cut in butter until crumbly.

Add water slowly
while tossing the flour mixture with a fork.
As you *toss* the dough will begin to hold together.

When there is enough water in the dough,
it will begin to pull away from the sides of the bowl.
At this point, scrape contents of bowl out onto the counter.

Press the dough together and roll out on a floured surface.
Keep turning the dough over and
re-flour counter so it doesn't stick.

When pastry is a little larger than your dish,
cut slits in the center of it and
gently lift onto your casserole dish.
Settle it into place, fold edges in and crimp it.

Bake as above.

Serve with a crusty loaf and tossed green salad
for a satisfying family meal.
This recipe serves three or four hungry people.

Enjoy!

Homemade Pizza ~ Crust and All!

"Easy as pie"...
or so the saying goes!
More on that another day perhaps.

But for today...
I want to share with you my favourite
pizza crust recipe.

Do you ever buy the premade crusts
for ease of operation
and fuss-free preparation?

Have you ever added a frozen pizza
to your cart at the grocery store?
If so, this post is for you.

Don't feel bad...I've done it too!
But, it isn't necessary...
this pizza recipe is ~

Oh. So. Easy.

Pizza Crust ~
from scratch.
Quick and painless...
I promise! :)


One thing I like about this dough is it's quick.
Really, it is!
The secret is in the yeast.
This recipe calls for *instant* yeast,
and doesn't require a *rising* time ~
you just let it *rest* for ten minutes
before rolling it out.

P.E.R.F.E.C.T.I.O.N.

It's a great place to begin if you've never made bread.
Won't you give it a try?
Please?


~ The Recipe ~
~ Dough for One Pizza ~
FYI ~ I make two large pans (double this recipe)
for our family of six
**Recipe courtesy of my Sister-in-Love**

2 Cups flour (divided)
1 Tbsp Instant Yeast
1/4 tsp Sea Salt
1 Tbsp Sugar
3/4 cup Warm Water

Mix together 1 cup flour,
yeast, salt and sugar
in a large bowl.
Stir in water.
Knead in as much of the remaining 1 cup of flour
as is needed to make a soft and not too sticky dough.
This will take about 5 minutes of kneading.
Let rest on counter for 10 minutes.
Roll dough out to fit your pizza pan,
use a light dusting of flour on the counter to keep
the dough from sticking.
Press into prepared pan.
(I use parchment paper,
but if you don't have it, grease the pan)

Just a little note ~ I don't have pizza pans,
I use cookie sheets...
they work just fine. :)

Once your pizza is assembled,
you bake it for 20 to 25 minutes at 400* F ~
Let rest in pan for 5 minutes before cutting.

Now...how to assemble a pizza?
This is the fun part!
Almost anything goes.


Make it simple or make it fancy.
Pizza is very versatile.


Gather together your toppings.
Mozzarella cheese ~ shredded, of course.
Pizza Sauce or some sort of tomato base.
Pineapple tidbits ~ drained.
Sliced pepperoni or other pizza meat
(You can even use scramble fried
ground beef with chopped onions)
Chopped red, green or yellow peppers
Italian Seasoning for garnishing

Other ideas ~
chopped sun-dried tomatoes,
chopped artichoke hearts (really!),
chopped onions,
chopped jalpeno peppers (for some kick),
etc....


The trick to get a soggy-less pizza is to not overdo the toppings.
Ask me how I know. LOL!

Spread a very thin layer of your pizza sauce on the unbaked crust.
Layer the meat over the sauce.
Sprinkle a handful of chopped ingredients over top ~
if you are using pineapple, do NOT put it on yet!
Sprinkle a large handful of mozzarella cheese over all.
Pineapple tidbits (well drained) if you are using them,
would go on now...on top of the cheese.
Sprinkle with Italian seasoning (if desired).

Bake as indicated above.
Slice and enjoy!

Easiest Brownies

I have been buying dehydrated cane juice for awhile now.
Recently I ordered a new brand (cheaper) from Amazon.
On the back of each package was this recipe.

Oh. Dear. Me.

Super easy and super yummy!
I have made them a few times now...
they are my new favourite brownie recipe.

Rich.
Dark.
Chocolatey.

They only take 30 minutes from the
mixing bowl to the table ~
Hardly a deterrent!!

Here goes...
make them if you dare!
LOL!


~ Easiest Brownies ~

~ Ingredients ~

1/2 cup Butter (1 stick), melted
1 cup Sucanat
(you could substitute brown sugar)
1/2 cup Cocoa powder
2 Eggs
1 cup Flour
1 tsp Vanilla
1/4 tsp Sea Salt
1/2 cup Chocolate Chips

~ Method ~

Grease a 9x9 inch pan and set aside.
Heat oven to 375* F.
Combine sugar, butter, cocoa powder, salt and vanilla.
Add eggs and blend well.
Add flour, then chocolate chips and stir till well blended.
Scrape into pan and spread evenly.

Bake for 20 to 25 minutes until done ~
I found they were ready in 20 minutes.

Enjoy...
just don't blame me! *wink*

Pumpkin Leek Soup

This soup is A.M.A.Z.I.N.G.

Easy to make.
Yummy to eat!

Comfort food at its finest.

I tried it for the first time last night.
What a treat! A *hit* all around!
I found this wonderful recipe in
this pretty book ~ A favourite that I only
pull out during the Christmas Season.



Be sure to use a sweet pumpkin
such as the "Sugar Pie" variety.

~ Pumpkin Leek Soup ~

Adapted from Mary Englebreit's
"Let the Merrymaking Begin ~
Christmas Volume One"

~ Serves 3 or 4 ~
I made a double recipe for the six of us...
Next time I will make FOUR times the recipe to have leftovers!

~ Ingredients ~

2 Tbsp Butter

2 Medium Leeks ~
white part only, rinsed well and thinly sliced

1 Small Onion ~ diced

4 Cups 1/2 inch diced sweet pumpkin (I used Sugar Pie) ~
about the size of a small non-regulation soccer ball.
LOL ~ is it obvious that there are boys in our home?

* Skin the pumpkin with a carrot peeler,
cut in half, scoop out stringy flesh and seeds.
Save the seeds to toast and discard the stringy flesh.

4 to 6 Cups Chicken Stock (I used 4)

Salt and Pepper to taste

1/2 Cup toasted and coarsely chopped pumpkin seeds for garnish

* To toast ~ wash the seeds and place on a
parchment paper lined cookie sheet.
Generously salt and place in a 350*F oven.

Check and stir after 10 minutes,
continue checking a stirring every 5 minutes thereafter until crunchy.
They will quickly go from "just right" to burnt, so do be careful!

~ Instructions ~

In a large pot, melt the butter over medium heat and cook leeks
and onions until transparent and limp.

Add in the pumpkin and stir to coat with butter.

Pour the chicken stock over all until the pumpkin
is covered by about one inch.

Bring to a boil over high heat.

Reduce heat and simmer for 15 to 20 minutes ~
until the pumpkin is very tender.

Use your immersion (hand) blender and puree directly in the pot.

If you do not have one of these handy contraptions,
hint that you would like one for Christmas (smile)
and proceed to blend until smooth in your blender.

Return to pot and adjust seasonings.
Sprinkle toasted pumpkin seeds
over each individual serving.

~ Y.U.M.M.Y. ~

Do Enjoy!
Blessings,
Camille

Yummy for the Tummy!

Ever crave a mug of hot cocoa?
Like to add in a marshmallow or two?
Don't give into the craving because it is SO unhealthy?

How would you feel about it if you could
make your own *healthy* hot cocoa and marshmallows?


Jump on the bandwagon!

Check out my friend Jackie's recipes for both
Hot Cocoa and Marshmallows.

What are you waiting for??
Enjoy! :)

It's a Keeper!

Oh. Dear. Me.
Are you ready for this?

Absolutely the
B.E.S.T.
Cinnamon Rolls ever!

I came across this recipe one day awhile back.
I figured the day would eventually arrive when
Cinnamon Rolls would be *needed*.
So I saved the link.

Today was the day.
There are a few happy people around here.
It's a "keeper"!

The dough before the first rise.

Punched down and rolled out with butter,

cinnamon and golden sugar spread on it.

Rolled up and sliced into individual buns.

Set for the second rise.

Risen and ready to pop into the oven.

Freshly baked!

And glazed...

Beware of the consequences if you bake these ~

they are SO difficult to resist!

Don't say I didn't warn you! :)

Perfectly Wonderful Cinnamon Rolls ~

from the Sisters Cafe Blog.

I altered the recipe just a bit as follows.

They required a little more flour than was listed in

the recipe ~ be sure that you knead the dough until it is

elastic and smooth...about 5 minutes of kneading.

The resulting dough will be slightly sticky,

but should make a nice, smooth ball.

The sugar I used to spread with the cinnamon

was golden brown sugar ~

it wasn't clear which type of sugar was called for

in the original recipe.

I found that mine took about 15 minutes to cook.

And they ended up touching each other during baking ~

even though I spaced them apart on the pan.

Please do let me know if you try them out!

Feel free to ask questions if you are unsure of anything...

I will try to be of help.

Have a lovely week!

Blessings,

Camille

Crab Bisque

My Mum-in-Love and Emma and I
enjoyed time together at a little tea shop a few months ago.
It was a delightful day.

Mum and I ordered soup for lunch and it was YUMMY!
This little tea shop has British owners and I felt bold enough
to ask for the recipe.
Maybe it's because they know Mum and share her heritage.
Or maybe it's because I'm just bold.
Whatever the reason, it didn't matter.

It all fell flat.

The man who created the soup was not there to
tell me his secrets.
The man's wife said that he likely wouldn't
be able to be much help anyway.
He doesn't write his recipes down and
"tweaks" them as he cooks.

What to do?

I was craving some of that soup.
I *googled* Crab Bisque...
I called my sister...
I looked in my recipe books...
but *the* recipe elluded me.

Out of desperation, the following recipe was created.
And now, I'm sharing it with all of you...
I do hope you enjoy it! :)

~ Camille's Crab Bisque ~

~ Ingredients ~

1/3 cup Butter
2 or 3 medium Leeks (white and light green part only)
4 large New Potatoes (red, white or yellow)
2 Red Bell Peppers
6 cups Water
2 Organic Vegetable cubes (stock)
2 tins of Crab Meat (drained)
2 cups Half and Half Cream
1 tsp Curry Powder
Salt, Pepper and Cayenne Pepper ~ to taste

~ Method ~

Melt the butter in a large heavy pot over medium heat.
Add in the chopped leeks and toss and cook a few minutes.
Add in the chopped potatoes and red peppers and cook a few more minutes.
Add in the water, vegetable cubes and spices.
Bring to a boil, reduce heat to simmer and simmer, partly covered,
for about 15 minutes ~ until the potatoes are softened.
Blend soup in a blender, or use a hand-held stick blender right in the pot,
to make the soup smooth.
Add in the drained crab meat and cream.
Stir and simmer another minute or two.
Adjust seasonings to taste.

Serves six generously.

ENJOY!