The breeze is getting cooler- but thank heavens it’s less allergies and heat. You guessed it, autumn has settled in well and winter is silently sneaking in. Although we’ve eased back into what feels normal amidst a pandemic- visiting our favourite cafés again and dining at cool bistros- staying home is still pretty much protocol for keeping our loved ones safe. So, we thought it would be a tad bit cool to share a recipe you can try at home. You know, for those days when you’re not eating out at our fine restaurant.

Follow these easy to make recipes that you can safely enjoy from the comfort of your garden, living room space or if you’re pushing it, your study.


Beef Soup

350g chuck steak

2.5L water

1tsp Salt

1bouquet thyme or basile

2 carrots

2 red peppers

150g ribbon noodles

½ tsp celery salt or onion salt

2 tsp chopped parsley

Method:

  1. Remove any fat from the meat and dice.
  2. Place into saucepan with the water, salt and bouquet garnie (3 bay leaves, 3 sprigs parsley, one sprig thyme all tied together) and bring to boil.
  3. Simmer gently for two hours, until the meat is tender.
  4. Meanwhile, peal carrots and cut into sticks.
  5. Remove the pith, seeds and core from the peppers and cut into strips
  6. Add the carrots, peppers, noodles and celery salt to the pan and continue to simmer for about 20 minutes, until vegetables are tender.
  7. Pour into a heat soup tureen, sprinkle over the parsley and serve hot

Serves 6-8


Creamy Vegetable Soup

Assorted vegetables of choice

½ tsp salt

1 Tbsp butter

1-2 tsp flour

250ml milk

2 egg yolks

6tsp cream

Salt and pepper

Parsley to garnish

Method:

  1. Suitable vegetables would be cauliflower, white asparagus stalks or green asparagus tips, peas, tomatoes, carrots or potatoes.
  2. Prepare vegetable according to kind
  3. Cook in small amount of salted water until tender
  4. Rub into a sieve with the vegetable water.
  5. Melt butter into a sauce pan, add flour and cook for two to three minutes stirring
  6. Gradually stir in milk, bring to the boil and add vegetable puree, reheat
  7. Beat the egg yolks with the cream
  8. Put a few spoon full of hot soup into the yolk and cream mixture, remove the soup from the heat and stir the yolk and cream mixture into the soup
  9. Season to taste and serve sprinkled with chopped parsley.

Tip: the flavour may be varied by stirring in two to three tablespoons of fresh herbs. Grated cheese may be sprinkled over or the soup may be topped with a spoon full of sour cream.