This soup is a regular favourite in our house. It looks amazing and is packed with nutrition. Roasting the squash first means that you don't have to peel it, and it also adds something amazing to the flavour. If you don't have a sweet potato, you can use carrot or a white potato. I sometimes roast the sweet potato the night before to save time the next day if I'm making this on a Monday morning before sessions.
This organic roasted cream of tomato soup is a perfect antidote to the rain I see outside today as I create this recipe. I saw some lovely plump organic vine tomatoes in Tesco and thought they would work perfectly with my basil plant in addition to some left over Yeo Valley cream, and a little tin of Tarantella tomato puree. The result was delicious!
It’s Shrove Tuesday, and I couldn’t resist creating a pancake recipe that I know I will love. I’ve always been a fan of lemon curd, and would prefer lemon curd tarts to the strawberry jam ones when I was a child. Lemon curd is surprisingly easy to make, too, plus this is organic…. So I thought I’d blend fresh lemon curd with an oven baked slightly lemony pancake, and see what the result was! I also wanted to re-heat these later on, and chill the curd, so this was a perfect get-ahead recipe that I made in-between sessions.
Enjoy watching nature do its thing with these amazing sprouted mung beans. Super easy to grow, they are highly nutritious and easily digestible. They work wonderfully in a salad, and also stir fry recipes. I always struggle to find organic bean sprouts easily in the shops etc, so I decided to sprout my own, and here is the result!
TWS Organic kitchen is a blog that features Ali’s recipes, with the occasional post from Steve. Our recipes mainly use organic ingredients, and use mainly wholefoods. There are also a few weekend treats!. They are also usually fairly easy to make yourself. We only share recipes of genuine food that we cook at home, and food we love! Enjoy.
