I have been an avid fan of Vaseline Intensive Care body moisturizer, I buy it on my monthly trip to Home and Bargains and it is a bargain at £1.99! During lock down I haven’t made the trip but my daughter wanted to go and I asked her to get me some as I had run out, so I was not happy when she told me they didn’t have any but she had got me an alternative. I was prepared to be disappointed by this different version of the same brand but in actual fact its even better than the original, it contains Aloe extract and has a lovely clean smell and non greasy feel and it was only £1 more expensive, I am hooked.
As the weather turned cooler this week I decided to make a soup utilizing what was in the fridge on Monday, for several years now Mondays have been my fasting healthy day so a nutritious soup is a great choice. This soup is a Greens and Bean Soup, it would serve 4 and takes 10 mins to prepare and 30 mins to cook, I used;
1 tbsp of olive oil
1 large red onion, chopped
2 medium carrots, peeled and cut into small pieces
2 celery sticks, trimmed and sliced
1 courgette, cut in small pieces
200g of button mushrooms
1 tsp of lazy garlic
1 tsp of chilli flakes
400g can of chopped tomatoes
Oxo garden stock pot
2 tsp of Italian mixed herbs
400g of butterbeans (I only had those in but would be good with Cannellini beans)
200g spinach, washed and chopped
1 bag of fresh parsley (basil too if you any)
Simply heat the oil in a large saucepan, a wok is good, and then add the garlic, onion, carrot, celery, courgette and mushrooms for about 5 mins.
Add the tinned tomatoes, dried herbs, chilli flakes and stock and bring to the boil then simmer for around 20/25 mins, test the vegetables, I like them to be quite crunchy but if would prefer them to be a bit softer leave another 5 mins. Then add the butter beans (if you choose to use Cannellini beans I would add these earlier) , spinach and parsley and cook for a further 5 mins.
Lastly sprinkle on the grated cheese, I had mature cheddar in but grated parmesan would be good too, and leave the heat off and let stand for a few minutes and then serve.
I had this for my main meal on the Monday and then lunch on Tuesday and then froze the rest so I can have it next week too, delicious.
As I have blogged before Saturday nights are date nights in during lock down, this week I decided to make a trip to a bigger supermarket where I know I can get really good fillet steak from the butchers, in Morrisons. I went early on Friday morning, it was great no queues to get in, very organised and clean and I bought a piece of fillet from the butcher counter for £15.00.
I cooked this on Saturday night to medium rare and served with another good find, Aunt Bessies Rosemary and Sea Salt chips they are really nice. My veg was broccoli stems which I par boiled then drained and added a glug of olive oil and chilli flakes and stir fried for 3 to 4 mins. I then served the brocolli with a sprinkling of parmesan cheese and a lovely pepper corn sauce for the steak (made with the juices from the steak and some cream). Perfect and for about £20 in total, nice bottle red helped too.
Lastly while out and about this week I drove past a Costa that had the drive through open, no more a queue than normal so I decided to get a fix, skinny decaf small mocha with marsh mellows, extra hot and not cream…………. it was fabulous!