Jam Jar Cottage is the world in my head, it is born out of my exhaustion of life in the faster lane.
One of my hobbies is eating lovely wholesome vegetarian food, so hand in hand with that is my usual enjoyment of browsing the shelves of the supermarket for ideas or new products or filling up my trolly with those comforting usual favorites.
What with being five weeks away from having my first baby and feeling less enthusiastic than my usual self about shopping and lately the cost of shopping due to the rise in VAT and fuel prices i am to be honest over it!
My new found happiness this week has become not going to the shops and still managing to eat tasty vegetarian cuisine.
So yesterday i forraged into the depths of my fridge and cupboards to look for some wholesome inspiration.
Lunch was quite simple i found a forgotton packet of potato cakes and toasted them with lovely butter on the top.
There is no bread in the house, i would make some but i have recently been through the kitchen cubhoards and thrown all the half packets of flour out, along with tons of jars of jam with a tiny bit of jam left at the bottom, tossed aside and forgotton replaced by the new jar fresh from the supermarket trolley…..hence why i have named the house Jam Jar Cottage.
My first days avoidance of the shops finds me some in desperate need of using up vegetables, I decide that actually a leek some celery, a small bit of broccoli and some celeriac and four mushrooms might actually work as something…..
VEGAN CREAMY …..LEEK, CELERIAC,CELERY SOUP.
1 Leek chopped up
2 Half a celeriac chopped up
3 sticks of celery chopped up
4 1 red onion chopped up
5 Alpro soya cream
6 Vegetable Stock cube
Gently fry the Leek , Onion and Celery and after about five miniuts add the celeriac and heat through.
Add about a pint of hot water and a stock cube, boil and then simmer until the celeriac is soft.
Add soya cream and stir through and then either blend or mash the soup to make it smoother.
Season with salt and pepper according to taste.