Tag Archives: celery

Moroccan Spiced Potato, Pea and Spinach Soup

17 Jun

I’ve been in a ‘soup mood’ all week and here’s another creation! 

1 medium brown onion, finely diced

3 large cloves of garlic, finely diced

2 sticks of celery, finely diced

1 medium potato, peeled and very finely diced

300g of frozen peas

200g of spinach

1 heaped tablespoon of natural yoghurt

1 heaped tablespoon of Bitton Moroccan Spice

Chopped fresh coriander

Chopped fresh chilli


Extra virgin olive oil

Vegetable stock

White wine


Saute the onions in a generous amount of butter and olive oil until translucent but without browning. Add the garlic and celery and continue to saute for a few minutes. Add a generous splash of white wine and cook until some of the liquid evaporates. Add the Moroccan Spice and saute until fragrant.

Stir in the potato, peas and spinach, pour over enough stock to cover and bring to the boil. Reduce to a simmer, stir in the yoghurt and leave to cook until the potato is tender. Transfer to a blender and blitz until smooth.

Return to the heat, check the seasoning, add more salt and Moroccan Spice to suit your taste. Stir through more vegetable stock if the soup is too thick. Mix in some freshly chopped coriander just before serving and top with a dollop of natural yoghurt, chilli and coriander.

Some crusty toast is perfect with this to dip and wipe the bowl clean!


Chilli Recipes To Get You Hot On A Winter’s Night

14 Jun

After getting some inspiration from a chef who loves to experiment, I had to try my hand at replicating his delicious soup without a recipe. It was so warming, healthy and completely satisfying and although mine did not turn out exactly the same, the flavour was very close.

1medium onion, finely diced

2 large cloves of garlic, finely diced

1 stick of celery, finely diced


Extra virgin olive oil

250g frozen spinach

300g frozen peas

Full cream milk

Vegetable stock

1 heaped tablespoon of Bitton Chilli Garlic Masala

Heat a saucepan and add a generous amount of butter and some extra virgin olive, saute the onion until translucent. Add the garlic and celery and continue to saute until softened but not browned. Add the Chilli Garlic Masala and saute until fragrant. Defrost the spinach and peas and add to the saucepan. Cover with vegetable stock and enough milk to loosen the mixture and make it a runny consistency. 

Bring to the boil and lower the heat to a simmer for 5 -10 minutes until the ingredients are well combined. Transfer to a blender and blitz until the mixture becomes smooth. Return to the saucepan on low heat, add salt to taste, more Chilli Garlic Masala if desired, more stock and milk to achieve a smooth, drinkable soup.

I am a bit vague on the measurements of ingredients with this soup because it’s really up to personal taste. You can have it thick, runny, mild or spicy. It’s up to you!

The next course for tonight’s dinner was an adapted version of a recipe I posted earlier.

Cooked sticky Jasmine rice

Fresh coriander, roughly chopped

Bitton Chilli Oil

Soy sauce


White sesame seeds

Roasted sesame oil

Garlic finely sliced

Ginger finely sliced

600g frozen broad beans

Place the broad beans in a large bowl and cover with boiling water. Leave for 30 seconds and drain. Peel the skin off the broad beans and set aside. Saute the sesame seeds, garlic and ginger in sesame oil using a fry pan on medium heat until fragrant but not browned. Toss through the broad beans for 1 to 2 minutes until warmed through and set aside.

Heat some sesame oil in the fry pan and cook the egg to your desired consistency (fully cooked or runny are both delicious). Serve some rice in a bowl, top with broad bean mixture, the cooked egg, drizzle with Bitton Chilli Oil, soy sauce, sesame oil and sprinkle generously with coriander.

Lamb Riblet, Carrot & Celery Stew With Mashed Potato

24 Mar

I love the richness and comfort of a slow cooked sauce; the way the deep red bubbles simmer away as the ingredients release their flavours to become one. Now that the autumn change is in the air, I have automatically felt like a hearty dish in celebration of a new season.

I’ve been enjoying a diet high in vegetables lately but a stew truly tastes better with meat and lots of bones that add depth of flavour. The lamb riblets are perfect because they have just enough meat on the bones.

500g lamb riblets

4 large carrots

4 sticks of celery

1 large brown onion, diced

4 cloves of garlic, diced

5 bay leaves


Olive oil

2 cans of tomatoes

2 heaped tablespoons of tomato paste

1/2 a bunch of flat leaf parsley, roughly chopped


Fry the lamb riblets in some olive oil until the fat melts and becomes golden, add the onion and garlic and saute on a low heat until the onions soften but don’t go brown. Peel the carrots and chop into 4 chunks across the width. Chop the thick parts of the celery stick into 4 pieces across the width and dice the thin pieces finely. Add the carrots and celery to the pot and saute for a few minutes.

Add the tomatoes, tomato paste, bay leaves, parsley and enough water to loosen the sauce and cover the lamb and vegetables with liquid. Stir well, put the lid on the pot and simmer for around 2 hours. Stir occasionally and add salt to taste before serving.

Mashed potato

2 large potatoes

2 cloves of garlic

10 black peppercorns




Peel and chop the potatoes into 2cm cubes. Put the potatoes, whole garlic cloves, peppercorns and a generous amount of salt in a pot with enough cold water to cover the potatoes. Bring to the boil and turn the heat down to a simmer. Test the potatoes with a fork and drain when tender, keeping the peppercorns and garlic cloves.

Press the potato, garlic and peppercorns through a ricer, back into the pot and return to a low heat. Add a 5cm piece of butter to the potato and stir until it melts. Pour in milk gradually until you reach the consistency you want. Add salt to taste.

The Grower, The Baker & The Fresh Juice Maker

8 Mar

I’ve been wanting to visit Sydney Markets for a while now, so when the cat started squawking at 1am to be let outside and I couldn’t get back to sleep, I decided to make the most of my early rise.

When I arrived at Flemington at 6am, the car park was buzzing with trucks and a dodgem car would have been a creative way to compete with the darting forklifts.

I wandered around the isles and came across some gorgeous heirloom carrots which Sam grows on a farm in Horsley Park.

Purple, yellow, white and orange carrots were piled up next to watermelon radishes and the black radishes were so popular that they had sold out!

I also picked up some of Sam’s beetroots and a variety called ‘target beetroot’ that have rings on the inside.

Two men were checking out the carrots and offered some friendly advice when they overheard my conversation with Sam. I was told it’s best to slice and eat the target beetroot fresh to retain the ring pattern because the colour runs when they’re cooked and they end up looking like a regular beetroot. It turns out they were from Justin North’s restaurant ‘Etch‘. I couldn’t have hoped for a better tip!

You can find Sam at Grima’s Farm Fresh Produce, stand 71, door 2, D shed.

Loaded up with my fresh veggies and on my way back to the car, I couldn’t resist taking home a box of Joe’s size 23 figs. Some growers sell only by the box and others will sell smaller quantities; you just have to ask around.

You can visit Joe at Joe Mirarchi & Son, stand 14 – 15, market A.

It was well worth my effort going to Sydney Market for the variety, freshness, value for money and friendly, passionate service. I love hearing the stories behind the produce and I can feel the energy, heart and soul that’s gone into the entire process. It’s about the whole experience for me and it just can’t be compared to a trip to the supermarket or even the local green grocer.

Driving home, my mind was racing with recipe ideas like the peak hour traffic I was in and my tummy was loudly commanding my attention. So I stopped at Sonoma in Glebe for some breakfast creation inspiration.

Walnut and raisin sourdough sounded like a perfect match for my juicy figs and I had to muster all my self control to get the loaf home in one piece.

This is one of my favourite pieces of art called ‘FIGure-d it out’ by Tanya Loviz and I can see why figs are so inspiring to Tanya with their opulent purple hues and pistachio green stems.

I topped the Sonoma walnut and raisin sourdough with fresh ricotta, rocket, Joe’s figs and The Little General extra virgin olive oil. Heaven!

Now for fresh juice using Sam’s beetroots and carrots.

1 large beetroot

1 medium orange carrot

1 apple

1 large stick of celery (no leaves)

2cm piece of ginger

I sliced everything and passed it through my Compact juicer.

Full of energy, I enjoyed some yoga in the sun and practiced my daily gratitude by thanking the cat for waking me up.

Sydney Markets




Sonoma Bakery Cafe Glebe

215a Glebe Point Rd
Glebe NSW 2037
P 02 9660 2116

Sonoma Baking Company

32-44 Birmingham St
Alexandria NSW 2015

P 02 9690 2060 / 02 8362 1800

E info@sonoma.com.au

Sonoma Bakery Cafe Waterloo

2/9 Dank St
Waterloo NSW 2017
P 02 9699 1920

Sonoma Bakery Cafe Paddington

241 Glenmore Rd
Padddington NSW 2021
P 02 9331 3601

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