So how did you start off this year? Are you on a diet, simply eating less or are you just not thinking about it and carrying on with your normal diet?
I can say with certainty that I fit into the latter, how could a food blogger be any different after all? I am surrounded by food all the time, cooking for the blog and for my family at the same time. Tonight I am making pizza along with something I am baking to post on the site.
Sometimes I feel I could open a restaurant! Who knows, that could be a possibility one day.
Whatever your diet at the moment, I have a soup which will fit any need: it is light, nutritious and tasty! Inspired by the classic courgette/zucchini and potatoes Sicilian soup recipe. The original recipe uses local Sicilian courgettes called "Cucuzza": a longer and sweet type of zucchini (courgettes).
This has gone into my children's thermos for their school's pack lunch today along with some cheese and bread.
- Prep Time : 15 minutes
- Cook Time : 40 minutes
Remove the skins from the tomatoes by pouring hot water over them.
Peel the potatoes, wash the courgettes (zucchini) and chop them into cubes. Chop the skinned tomatoes too.
Chop the onion finely and stir fry it in a sauce pan with 2 tbsp of olive oil until translucent.
Add the chopped vegetables then cover them up with cold water. Add the stock cube, salt and pepper to taste and cook for 35 minutes with the lid on.
Cut the spaghetti into small pieces and add them in the last 8 minutes of cooking (see packet instructions). Continue cooking whilst stirring from time to time.
Drizzle with olive oil and garnish with basil leaves.