Flavoursome, heart-warming, comforting soup – ideal for these cold and dark autumn evenings.Enjoy!

Inspiration: bbc good food



 2 free range chicken legs(leave out for vegetable stock)
1/2 onion (small), browned sligtly on a clean frying pan
celeriac,(small piece – 30g)
1/2 stalk celery
1 medium carrots
1/2 parsnip
2 dried bay leaves
allspice(2 berries)
3 black peppercorns
2 and 1/2 – 3 l water

1.Cover the chicken legs with water and bring to boil.Skim off any scum that has formed.Add the rest of the ingredients, bring to boil, turn the heat down and simmer for around 1-2 hour.

2.Remove the legs from the pan(we will use them in this recipe), and drain the stock.

Why not double up the ingredients and freeze half of the amount for next time….


2 tbsp rapeseed oil
2 free range chicken legs, cooked(I used the ones from home made stock)
1 onion, finely chopped
2 carrots(medium),finely chopped
3 celery sticks, finely chopped
1 bay leaf
1.5 l home-made vegetable or chicken stock
600 g cannellini beans, drained
 a bunch of flat leaf parsley, chopped, to serve


1.Heat the oil in a large pan, add onion, fry until soft.

2. Pour stock into the pan, add bay leaf,carrot and celery.Cook for about 15 minutes.

3. Add beans and cook for another 10-15 minutes .Remove the meet off the bone and mix in big chunks into the soup.

4.Served with chopped parsley.





for 1 glass

1 pear,peeled, cored and chopped
2 plums, stoned,chopped
180 ml orange juice
pinch of cinnamon
1-2 tbsp oats
1 tbsp flaxseeds


1.Place the ingredients in a blender and mix on high speed until smooth 😉 So simple, so delicious 😉


The colourful leaves falling from the trees are dancing in the wind, goodbying the Summer.
Crisp mornings, cooler evening all signal that AUTUMN is here. Time to relax….wind down….reflex.
Welcome back warm slippers, knitted jumpers and cosy blankets 😉
I like Autumn, it balances my life somehow; after active summer I can loosen my busy schedule a  little bit and I have a pretty good excuse – it’s ”me” time.
I sink into the armchair wrapped up in my favourite blanket, sipping warm green and lemon tea with my best autumn friends – books.And I want time to stop in that moment…’s perfect….

AUTUMN changes the ingredients on my plate too. Hello heart – warming, comforting food.

Hello honey, cinnamon and nuts 😉

Nuts about NUTS?



150g jumbo oats
100g pumpkin seeds
150g nuts
1 egg white
1 tsp cinnamon
100 ml good quality honey(alternatively agave nectar or maple syrup)


1.Preheat oven to 190 C/ 170C fan/Gas 5

2.Mix honey with cinnamon and stir in the oats, seeds and nuts until mixture is evenly coated.Whisk egg white in a small bowl until frothy and pour over granola and stir until all ingredients are well combined.

3. Spread out evenly on a baking tray(lined with baking paper) and bake for 15-20 minutes, or until lightly toasted and fragrant, stirring with a wooden spoon occasionally.

4. Cool, break it in clumps and store in a jar at room temperature.

Mind that this granola doesn’t contain any oil so it may get a bit ”stiff” when stored in a jar, just stir with a spoon before serving.