Category: Recipe


Would you believe me if I said you could make a soup with just two ingredients? It’s true!

The only required ingredients for this soup are fresh broccoli and soup stock. I used chicken, but vegetable works equally well.

I used an average head of broccoli — basically, I just chopped up the entire amount that I bought, and most grocery stores seem to sell relatively standard sizes of broccoli, so don’t worry too much about the amount. I added enough soup stock to just cover it, and then I boiled it for about 20 minutes, or until the broccoli was tender.

I used my immersion blender to blend it all up. Easy peasy!

broccoli soup

Make It Your Own

I topped this recipe with nutmeg, but you could use any variety of things.

  • Nutmeg
  • Goat cheese
  • Feta
  • Garlic
  • Ginger
  • Soy Sauce
  • Carmelized Onions
  • Roasted Red Peppers
  • Chilli Powder / Cayenne Pepper
  • Salsa
  • Chutney

Use your imagination and let us know what worked best for you!


Blueberry Topping

When blueberry season arrived I, along with every other food blogger and pie lover out there, rejoiced. Blueberries! In yogurt! In crumbles! In my mouth! Life was good.

Predictably, blueberry recipes started showing up across all the blogs I read. But I started to notice something strange. Every time I saw a recipe for a blueberry topping – the simple kind you spoon over baked goods or ice cream – it seemed to involve a tedious process that involved pre-chopping them in food processors and then boiling them up on the stove.

Well. Andrea to your rescue, people. You can easily make this exact same topping in 60 seconds. No heavy lifting required.

All you need is a microwave.

Blueberry toppingDump your blueberries into a microwave-safe bowl. A third of a cup of berries makes a nice amount for one — if you want enough to cover a whole cake you may want to use closer to two cups.

If your berries are quite tart, feel free to add 1-2 tsp of sugar per cup.

Microwave your berries for 60 seconds. That’s it. The heat will cause them to pop open naturally, and the juice will get all bubbly and hot. When they come out of the microwave, you can lightly mash them with a fork a bit more if you like. But there is seriously nothing else to it.

Eat it straight away (hot) or put it in the fridge for a couple hours to cool down (this will cause it to thicken a bit more as well.)

You can use this blueberry topping in a thousand ways:

• on waffles or pancakes
• on ice cream or frozen yogurt
• over cakes, cheesecakes, scones, biscuits
• as a topping for grilled meats
• whipped up with oil and vinegar into a salad dressing

…annnd approximately 995 other uses.

Now I’m not saying there’s never a reason to do up your blueberries on the stove – simmering them for a longer period of time can help the berries thicken up a lot more, and you can make more complex sauces like, say, a blueberry balsamic reduction. But for most of your day-to-day needs, I think the 60-second microwave method works just fine (and tastes just great!)