Monday, 16 July 2007

Green soup

This is a summer soup. I make gallons of it once the courgettes kick in, mostly at the request of Rosie who calls it "proper soup". It is a bit difficult to write a recipe for it as I usually just use whatever is to hand, but I'll have a go!

I usually head off into the veggie garden in my stripy apron and fill the lap with cucumbers and courgettes, dropping a few on the way back to the kitchen. I might grab a bit of flat leaf parsley on the way too.

It really is great for using up the glut of courgettes - but is at its best once the cucumbers are around too. In fact, 'proper' green soup is probably made with 100% cucumbers, even when served hot it tastes cool somehow! I suppose it could be served as a chilled soup too, but I'm not much of a fan of chilled soups and I have never tried it.

When there is a glut of courgettes I chop them up into chunks and put them in the freezer in plastic bags in the right quantities to make a batch of this soup. I don't bother with blanching - I'm not sure really what that is for - and it doesn't make a difference to the soup. Just grab a bag out of the freezer and put them into the pan frozen, then follow the recipe as normal.


An armful of green things: courgettes, cucumbers, lettuce, spinach, nettles etc. Use singly or in combination. The minimum quantity is the equivalent of about four large cucumbers.

A knob of butter or 1tbsp of olive oil

500ml chicken stock (or water and a sachet of instant miso soup)

100g of soft cheese (approximately half a 200g tub of Philadelphia light) or use creme fraiche, or one of the soft goat's cheese logs they sell at Farmers' Markets. I once made it with Feta cheese and that too was delicious.

Freshly grated nutmeg

Black pepper


  • Chop the courgettes/cucumbers etc into chunks and put them in a large pan with the butter/oil. Slap on a lid and leave to sweat until soft and transparent.

  • Add enough stock to make the desired soup consistency.

  • Grab one of those stick blender jobbies and buzz the soup in the pan until it is smooth (or put it in a blender/food processor, but that's more washing up!)

  • Add the soft cheese, as much nutmeg as you dare and the black pepper and buzz again.

  • Serve with oatcakes for a delicious healthy low fat, low GI meal.


  • Swirl with double cream if you are really posh/showing off/not on a diet.
  • I once made it with yellow courgettes - yellow soup!

Monday, 2 July 2007

Squidgy banana cake

This is one for toddlers and small children. It is based on Nigella Lawson's banana bread on page 33 of 'How to be a Domestic Goddess' but my method is slightly different. The result is a deliciously fragrant loaf cake that can be served with custard for a lovely winter pudding or eaten cold. I love wholemealy things, so can't resist adding a bit of Dove's organic wholemeal flour, but make it with all white flour if preferred. This definitely is cooking as a game you can eat!

4 really ripe bananas
2 large eggs
1 tsp vanilla extract
150g caster or soft brown sugar
125g olive or sunflower oil
100g plain flour
75g wholemeal flour
2 tsp baking powder
half tsp bicarbonate of soda
half tsp salt
100g sultanas

  1. Scrub your toddler/small child, put aprons on everything and possibly newspaper on the floor too, according to the child's temperament. More than one toddler/child may be used.
  2. Get a really big plastic bowl.
  3. Peel the bananas. Throw into bowl and set toddler/child to attack. Get them to squeeze and squidge.
  4. Next you need two large eggs. Give them to the children to crack into the bowl. Fish out bits of shell - use other bits of shell to pick up the fragments, for some reason this seems to work. Allow the children to feel the texture of the egg white and the slippery yolk, then break the yolk and watch the yellow run into the banana.
  5. Continue squidging the mix. Add vanilla extract. Smell the yummy vanilla.
  6. Add the sugar. You could reduce the amount of sugar a little as it is quite a sweet cake. Squidge!
  7. Weigh 125g of olive or sunflower oil and pour in.
  8. Add 100g plain flour and 75g of wholemeal flour. Squidge!
  9. Add 2 tsp baking powder, half a tsp bicarbonate of soda and half a tsp of salt.
  10. Add 100g sultanas and squidge until thoroughly mixed.
  11. Put handfuls of the mixture into a lined loaf tin, scraping the bowl/hands/arms etc with a spatula.
  12. If 100% sure about the freshness of the eggs, leave the children licking their hands and arms while you put the cake into an oven preheated to 170 degrees C/gas mark 3 for an hour to an hour and 15 minutes.
  13. If not sure about provenance of eggs, try to prevent children from licking arms etc. Try!
  14. Give toddler/child washing up bowl full of bubbly water and the dirty bowl and spatula and a plastic jug for 'water play' (aka 'washing up'!). Make yourself a cup of tea.
  15. The cake is cooked when a skewer inserted in the middle comes out clean. Wait a few minutes before slicing and eating.


  • Add chopped plain chocolate for a choconana cake.
  • Add 1tsp of cinnamon or mixed spice for a spicynana cake.