The Sweet Life

I usually make a big batch of this soup at the start of the week and using a large silicon muffin tin, I fill each hole with the soup and put this into the freezer. Once frozen i pop them out of the muffin tin and put them into snaplock bags. This means they are easy to store and don't take up much room (like millions of containers do) and also means they are frozen in portion sizes so you can just grab one and heat it up in either the microwave or on the stove. Such an ideal cheap, quick and easy soup that is perfect for lunches on the go. Ingredients 3 cloves of garlic (chopped  roughly ) 2 small leeks  (chopped  roughly ) 1 whole head of broccoli (cut into florets)  1 1/2 litres of vegetable stock Coconut oil or olive oil (for frying) Salt and pepper Method 1. Add a small tablespoon of oil to a big pot. Heat the oil over medium heat and add the garlic and leeks. Fry the garlic and leeks for about 5 minutes, or until soft. 2. Add in the vegetable stock and th

The joy of making your own burgers is that you can add anything you like to them. I use spinach as the base, topped with the patty then add in the extras - avocado, egg & pineapple, then top the burger with a large baked or fried portobello mushroom, but when you make them you can add whatever you like. I love Thai food and have used a few Thai flavours in the turkey patty which give it a lot of flavour. If you can't get turkey or prefer chicken, then just substitute the turkey for chicken. This recipe makes 2 large turkey burger patties. Serves 2 Ingredients TURKEY PATTY  2 turkey breasts or steaks (minced - I mince mine in the blender) A handful of coriander (finely chopped) 1/2 of a red chili  (finely chopped) 2 garlic cloves  (finely chopped)  2 spring onions  (finely chopped)  1 egg 1/2 cup of homemade rye breadcrumbs (or almond meal) Salt & pepper BURGER Portobello mushrooms Spinach Avocado Fried egg Pineapple ring Coconut oil or olive oil