It has been a quiet month for Stephanie recipes!
Last night I served up this beautiful chickpea soup with some freshly baked bread. The fennel seed in the bread was a wonderful, refreshing lift that worked beautifully with the slightly tart flavour of the soup. I didn't have any parsley (gardening incident, don't ask) but had plenty of mint to sprinkle on top. I also added a big dollop of Greek yoghurt to each bowl.
I loved this, but after two soups with lemon being rejected by the two older males in my family (the avgolemono was also a fizzer) I have decided I will save the lemony soups for times when I am alone with my little one.
Entrée (yes, soup was the main!) was my first attempt at eggplant parmesan chips which I can confidently say were a winner, given that we ate two eggplants in less than ten minutes. Not bad for children who apparently don't like eggplant.
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| Lovely parmesan eggplant chips |
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| Buckwheat loaf with linseed, chia and fennel seed. |
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