Chicken Soup or Cream of chicken soup

In need of a hug? Feeling under the weather? Or just need something tasty

Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

Chicken Soup

Goes well with:


  • 100g Potatoes.(peeled and chopped small)
  • 2 Sticks Celery.
  • 1 Medium Carrot
  • 1 Knob of Butter.
  • 1Large Onion.
  • 1 Bunch Parsley.
  • 1 chicken carcass.
  • 1 ltr Chicken stock.
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Thyme
  • 150ml Cream (for cream of chicken soup)


  • Roughly chop the celery, carrot and onion and sweat in the butter for 10 minutes.
  • Poor in the Stock and add the carcass and potatoes
  • Season and simmer for 30-40 minutes check your seasoning and remove the bones and blitz with a food processor or stick blender to the consistency you desire.
  • Season again and add  chopped parsley, Oregano and Thyme and simmer for a further 10 minutes
  • Serve with cream or double cream.

  • As an alternative you can poor the soup through a muslin cloth to give a clear type soup without losing flavour.
  • or add a little heavy cream and blitz the lot to make a smooth cream of chicken soup


Spaghetti Carbonara

A warm evening and eating outside is great. Get the family and friends around the table and poor yourself a good beer or a decent drop of plonk and rustle up a good Carbonara and let the memories of a good evening build. or do the same at lunchtime. a good idea is to do a big pot of this as a side at a BBQ.


Full easy recipe here

Garlic Bread

Good garlic bread is unbelievably good and shouldn’t be confused with the crap you get from the supermarket, there really isn’t any comparison. It looks like ordinary bread but that’s as far as the comparison goes. This bread has a lovely warming taste that will transport you to  Italy, and the aroma will fill your kitchen with the smell of a french bakery. So if you are entertaining friends or having a pizza evening, try this, you will do it again and again.


Full recipe here

Homemade Natural Yogurt

The missus sent me up the shops back in March for a tub of Greek yogurt, and while contemplating the price whilst in the checkout queue I thought that £1.85 was a bit expensive for a tub of what is essentially gone off milk!

So I made a decision, I would buy this tub and then keep it going.

Fried Chicken-1-5

After I got home and handed the tub of yogurt over to the boss and said “dont use it all leave me a tablespoon in the bottom of the tub” which she did whilst looking at me strangely, I just smiled and put some milk in a pan and put it on a low heat then added the warmed milk to the original pot of yogurt and put it in the airing cupboard overnight. In the morning it had set lovely so it went in the fridge for an hour or so to chill.I then served it up with some muesli and a hand full of blackberry’s,  and there you have it healthy nutritious and tasty.

Natural yogurt with honey and homemade blackberry syrup

Natural yogurt with honey and homemade blackberry syrup


I have since improved my technique which I will share with you.

Equipment I use:

My largest pan (stockpot)

a storage pot (to make and store the yogurt in)

Large round pastry cutter (to stand the storage pot on)

Thermometer (for, erm , measuring temperature)

Clean towel (for insulation)



500ml  milk or enough to fill your storage pot (any type, skimmed to full fat)

1 Tablespoon of natural yogurt (live)


First of all wash all your equipment then place the pastry cutter in the bottom of the stock pot then balance the storage pot on top and fill with milk to within 20mm of the top.

Top up the stock pot to near enough the same level as the milk with the hottest water you have from the tap and keep an eye on the temperature of the milk.

Natural homemade yogurt

As soon as the milk temperature reaches 46o C you need to lift your storage pot out and cool the water in the stockpot to 46o C by removing hot water and replacing the same amount of cold water back and giving it a stir.

When both the water in the stockpot and the milk are both at 46 put the storage pot with the milk in back onto the pastry cutter in the stockpot and carefully stir in a tablespoon of yogurt.

Fried Chicken-1-3Place the stockpot somewhere warm, I use my oven which I preheat on full wack for 60 seconds then keep the door closed to keep the heat in and leave it for about 6-8 hours.

By then the bacteria has done its thing and you can put the storage pot in the fridge to chill for an hour or so then serve as you see fit

This never ending tub of natural yogurt has been on the go since March and still going strong.

You could always buy a yogurt maker, but wheres the fun in that 🙂

So give it a go, If you like Natural yogurt in your smoothies then this will do the job and is also great for marinading meat in or making dressings and dips.

A truly versatile product that wont cost the earth

If you want Greek yogurt then simply strain it through muslin cloth for 1 hour to drain off some of the whey and thicken it up.