365 week 7

Monday 15th February
I am home (in Bristol) for a week which means I get to see a lot of the doglet! I love his green eyes and the way he curls up in a really small ball.



Tuesday
Shrove Tuesday. Kwojo and I get creative with veggie savoury fillings for our pancakes. Yum :)



Wednesday
Had a good day meeting up with an old friend (Chloe), but am definately coming down with something and didn't have the energy to take a photo of her. Enjoying time with the furry fellow, but he gets tired too :)



Thursday
I am definately ill, Kwojo is here to keep me company. That is is hat. Seems fitting as my room is particuarly cold tonight.



Friday
This photo sums up my day perfectly, as I spent most of it in bed with my box of tissues never far away. Being ill sucks.



Saturday
Feeling less ill, and a sunny day helps :) The tree and birdfeeder is in my parents garden, the teepee is in a field. It's been there a while and I'm curious to see it closer (maybe someone lives there?).



Sunday
Feeling less ill and have the sudden urge to cook! Sweet potato and roasted red pepper soup, yum, recipe (and more photos) over here.

Simple Soups - sweet potato and red pepper

I am feeling slightly healthy again after catching some un-known virus the doctor described as "significant". My poor Mum is suffering now, so I have assigned myself the task of soup-making.

Today: Sweet potato and roasted red pepper

When it comes to soup-making the quantities used are fairly approximate, so bear with me.

- 3 smallish sweet potatos
- 2 medium red peppers
- 1 medium white onion
- a few dashes of olive oil
- spices to taste, I used cayenne pepper and nutmeg
- stock, I used a cube and boiling water





1. Peel and dice the potatoes. Chop the peppers and onion. Roast the peppers with a drizzle of oil shaken over them. Mine went in for about 45 minutes at 150C in a fan assisted oven. Basically until they are soft and sweet smelling.





2. Meanwhile, gently fry the onion on a medium heat in a large saucepan in a dash of oil. Stir in the sweet potato, followed by the stock cube and spices. Pour in the boiling water to cover the potato, but this really depend on how thick or thin you like your soup - you can always add more water later, or throw in a few red lentils to thicken it.





3. Cover and let simmer for at least 30 minutes, and then blend. Not to worry if you don't have a blender, just simmer for as long as you can and then attack it with a masher. Once the potato mixture is smooth, add the peppers and blend in a little. Return to the heat, and serve!





I had mine with a toasted wholemeal muffin. It's also good served over rice. Enjoy!




(I am off to eat more).