Wow… I haven’t written anything new here since mid December I just noticed..Did you miss me?I decided to take a break of blogging and social media over Christmas and New Year. I’ve been so busy before that it almost became a chore instead of the fun it is supposed to be. So it was nice to not have to think about new posts, new recipes and the like. It also gave me a change to sit back and relax with friends and family and also think about goals for the new year. So that leaves me to first start with wishing all of you a fantastic 2013. With lots of laughter, love and good health.
One of those goals is going to be focusing on being more healthy. I know that will come as no surprise if you’ve followed my blog for a while as it is a recurring theme. That’s why I will not be bothering you too much with it here but all the details you will be able to find on my – more personal – blog Scribbles and Notes. Here I will just keep on sharing delicious new recipes! And well, yes they might actually be a bit more healthy then all the baking we did in the last months!
So to start the New Year off I have this delicious recipe which is literally a new minutes to put together, tastes great and is healthy too. Expect to see a lot more of those! I’ve also become quite addicted to Jamie’s new cookbook; Jamie’s 15-Minute Meals. Maybe they are not really 15 minutes but even with 20 or 30 minutes they are absolutely perfect for healthy and quick midweek meals. I’ve decided to try all of the recipes! Done 5 sofar and all of them were totally delicious! That really is a recommendation if you’re looking for great recipes.
- 400 gr can of tomato cubes
- splash of tabasco
- worcestershire sauce
- 100 ml vegetable stock
- creme fraiche (light if you want)
- Put the tomato cubes in a saucepan. Add a splash of tabasco and a splash of worcestershire sauce. Add the stock and season to taste with salt and pepper. Heat the pan until it is hot enough and then puree with a stickblender till smooth. You can add the creme fraiche and stir it through or put a dollop of it on top of the soup when serving. Garnish with some fresh basil and serve with crusty bread.