Thursday, 11 July 2013

Back to the Hustle and Bustle

What a week!!!!! this week was going back to school week although we only had two weeks off I quickly got used to not running around like a headless chook herding sheep also known as my children yes that's us I am the cattle dog and well the munchkins are the sheep not exactly sure how many times I have ask in the mornings for them do simple tasks like brush your teeth, eat your weetbix, have you put your water in your bag don't forget your show and tell is that too much to ask from a 5 year and 3.5 years old :)  

The holiday oh yes the Holidays it was great we potted around we ate our breakfast even though sometimes it took an hour I even managed to read a book who would thought!!!

Well that was last week that was the past, now to this week where for the next 11 weeks I will be a headless chook running to school and taking the munchkins to the numerous activities.

In saying this a couple of weeks ago I made Chorizo and Cannellini Bean soup it was delicious I had to tweak it a bit to give it more flavour and its the easiest QUICK most delicious dish we have tried in a long time and it's perfect for days like any day this week where time is limited.

Here is Iris's Recipe


  • 2 tablespoons olive oil, 
  • 1/2 kg fresh chorizo
  • 1 large brown onion, thinly sliced
  • 4 garlic cloves, finely chopped
  • 1 sprig thyme
  • 2 x 400g cans cannellini (white kidney) beans, rinsed
  • 2 cups chicken stock
  • ground pepper
  • 150g baby spinach 
  • Smoked paprika to garnish soup
1. Heat 1 tablespoon of oil in a large pot over medium heat. Add chopped chorizo and cook, stir occasionally, until browned and cooked through transfer Chorizo to a plate.

2. Reduce heat to medium. Heat remaining 1 tablespoon of oil in same pot. Add onion, garlic, and thyme sprig. Cook stirring occasionally until onion is softened add beans and chicken stock and cook crushing a few beans to thicken sauce.
3. Place Chorizo back onto the pot add water to thin if necessary, season with salt and pepper if needed
4. Add spinach and cook for a couple of minutes or until wilted. 
5. sprinkle with Paprika, serve with toasted Sourdough Bread

with love from Iris