Showing posts sorted by relevance for query Scones. Sort by date Show all posts
Showing posts sorted by relevance for query Scones. Sort by date Show all posts
Hands up if up if you are not overly fond of January and already in need of a bit of a pick up! Me too! I've been dragging along with this rotten cold/sinus infection/chest infection . . . . and feeling blah since before Christmas. Christmas Dinner was a wash out . . . couldn't taste a thing. Likewise New Years . . . I am more than ready for a pick-me -up!
I saw an article in one of my latest month's food magazines, where they were talking about having a Duvet Day as a January Pick Me Up. I think by that they meant a day when you just laze around and eat nothing but junk and stuff, in your jim jams, watching cheesy films and stuff. I totaled up all the calories for what they were suggesting that a person imbibe for the day and it was outrageous!
Breakfast Sandwich 563 cals. Bloody Mary 128 cals. Teatime Treat Cake 352 cals, Creamy Hot Chocolate 293 cals. Movie Snack of Honeycomb, Pancetta and Maple Popcorn 431 cals. (All of this is per serving folks!) All topped off with a takeaway feast of homemade wings 450cals, Spiced Wedges 299 cals, Sticky Ribs 571 cals, and Red Cabbage Slaw at 248 cals . . . They can't be serious can they??? Or can they??? The mind boggles.
Kind of makes the calorie count of one of these tasty scones with some cream and jam seem rather healthy in comparison . . . duvet or no duvet . . .
In any case . . . these certainly were a pick-me-up. Is it feed a fever starve a cold? Or is it starve a fever, feed a cold. I don't know. I only know for sure that I am about fed up to the eyeballs with coughing my guts out . . .
These made a nice change . . . a small indulgence without going over the top.
*Cherry Almond Scones*
Makes 8
Printable Recipe
Beautifully rich and flaky scones, stogged full of candied cherries and lovely flavours of vanilla and almond. The flaked almonds which are baked on top give them a lovely crunch.
2 cups plain flour (200g)
1/3 cup caster sugar (65g)
2 tsp baking powder
1/4 tsp salt
1/3 cup chilled butter (75g)
2/3 cup whipping cream (156ml)
1 large free range egg, lightly beaten
1 tsp pure almond extract
1 tsp pure vanilla extract
1 cup candied cherries, washed, dried and cut into quarters (200g tub)
flaked almonds and cream to finish
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with parchment paper. Set aside.
Sift the flour into a bowl along with the sugar, baking powder and salt. Drop in the butter, cut into bits. Rub the butter in with your finger tips until the mixture resembles fine bread crumbs. Stir in the cherries. Whisk together the cream, egg and extracts. Stir the wet ingredients into the dry ingredients with a fork. The mixture will be very sticky. Tip out onto a floured board. Knead several times with floured hands to bring together. Pat out to 1 inch thickness. Cut into rounds with a sharp round cutter, 3 inches in diameter., using a sharp up and down tap. Do not twist.
Place rounds onto the prepared baking sheet. Brush the tops with more cream and sprinkle with flaked almonds. Bake for 18 to 22 minutes until well risen and golden brown. Scoop off onto a wire rack to cool. Dust with icing sugar to serve if desired. Delicious split and served with clotted cream and preserves.
I've been trying to run down the fresh goodies in my fridge and larder this week in preparation for us going on holidays soon. I never like to go away leaving much in the fridge to go off. We will only be gone for about a week, but still . . .
It's been rainy and nasty as well . . . soup weather. I sure hope that this rain doesn't go on for long! I hate to think of us spending a week up in Cumbria being totally rained in, but nevertheless . . . as Todd says, nobody comes to England for the weather!
I made us this tasty soup today for our lunch. It's adapted from a recipe I found in the October issue of Good Food Magazine. Theirs was accompanied by curried pinwheel breadrolls, but I thought that I would make curried pinwheel scones instead, coz . . . we like scones, and I didn't have any bread mix that their recipe called for in the house.
It also gave me a chance to use this handy new tool I picked up the other day when I was out. The Tala Cook's measure. I found it in Hobby Craft strangely enough! I just love it!! Internally graduated, for precise weighing of dry ingredients such as sugar, rice & flour, it makes a great alternative to a set of scales. It worked like a charm. In fact I liked it so much that I have decided to give one of you, my readers, one as a gift! It doesn't matter where you live. I'll send it anywhere. To be in on the giveaway, all you have to do is leave a comment on this post and sign up as a follower. If you are already a follower, just let me know in your comment. I'll draw one of your names when I get back from my holiday and I may even throw in a special little surprise extra! Good luck everyone!
In the meantime, have some soup!
*Curried Lentil Soup*
Serves 4
Printable Recipe
Quick, easy, filling and delicious!
2 TBS curry paste (Choose your own poison according
to how strong you want it. I chose a milder one)
1 medium onion, peeled and chopped
2 medium carrots, peeled and grated
5 ounces red lentils (about 3/4 cup)
1 litre of hot vegetable stock (about 4 1/2 cups)
salt and white pepper to taste
Heat the curry paste in a saucepan for about a minute over medium heat. Add the onion. Cook and stir for a further 2 minutes until fragrant. Stir in the carrots and lentils to coat with the onions and curry paste. Pour in the hot stock. Bring to the boil, then reduce to a simmer and cook for 25 to 30 minutes until the lentils are tender. Blitz with a stick blender until smooth. Alternately blitz carefully in a stand blender or a food processor until smooth. Season to taste with salt and pepper and then serve, ladled out into heated bowls.
*Curried Pinwheel Scones*
Makes 12
Printable Recipe
Golden brown and crusty outside, meltingly tender inside, and swirled with delicious curry spice.
8 ounces flour (2 cups)
1/2 tsp salt
4 tsp baking powder
1 TBS sugar
4 ounces cold butter, cut into bits (1/2 cup)
150ml of cold milk (2/3 cup)
1 TBS Curry Paste
Preheat the oven to 220*C/425*F/ gas mark 7. Butter a large baking sheet. Set aside.
Sift the flour into a bowl along with the salt and baking powder. Drop in the butter and rub it into the flour mixture until it resembles bread crumbs. Stir in the sugar. Stir in the milk until you have a soft dough. Tip out onto a lightly floured surface and knead several times. Pat out into an 8 by 12 inch rectangle. Spread the curry paste all over the top. Roll up from the long side tightly, like a jelly roll. Pinch the seam closed. Using a sharp knife cut into 12 1-inch slices. Place onto the prepared baking sheet, leaving some space in between each for spreading.
Bake for 15 to 20 minutes until lightly browned. Serve hot with soup.
There are some delicious Leek, Mustard and Parsley Stuffed Jacket Potatoes over in the Cottage today.
I don't think I have ever met a scone that I did not fall in love with. Sweet or savoury, they all hit the spot with me. People tend to think that scones and biscuits are the same thing, which is not exactly true, although they may seem very similar in texture and taste. And that is not to confuse British biscuits (which are cookies) with North American Biscuits (which are a type of quick bread similar to a scone!) Are you confused yet?
A biscuit is not a scone people and a scone is not a biscuit. The two are definitely not interchangeable! To be sure, they are composed of basically the same things . . . fat, leavener, dairy and flour . . . but the very way that they are put together generally results in a somewhat different animal altogether. Biscuits tend to be light and airy, with almost visibly defined, flaky layers. A scone, on the other hand, whilst also light and somewhat airy, has an almost crumbly texture. When you are making a good biscuit, the fat is "Cut" into the flour mixture with a pastry blender until the mixture has lumps of fat in it the size of small peas. Fat in a scone is "Rubbed" in with your fingertips, in an almost snapping motion, until the mixture resembles fine bread crumbs.
See, two different creations entirely . . . and both can have various amounts of sugar in them, or no sugar in them, and can come in sweet and savoury versions.
Now lets talk about Bacon. Who doesn't love Bacon (barring all vegetarians.) I don't know any meat lover that doesn't wax poetic about a lovely piece of bacon. Before I moved here to the UK, I only knew one kind of bacon, and that was . . . well . . . bacon. Oh, and Canadian bacon, which was quite nice and meaty. Since moving over here I discovered that there are all kinds of bacon. First there is smoked and non-smoked. Then there is dry cured and wet cured. Bacon over here mostly looked like the kind you see in the bottom of the above photo, which is kind of like Canadian bacon with a leg of streaky bacon attached. Streaky bacon is the type that I had grown up with for the most part, like you see in the upper right hand photo. Fattier. And then there was rind on and rind off. I have never come to enjoy it with the rind on. I don't like bacon rinds. So I always buy it rind removed, dry cured and depending on what I am using it for either smoked or non-smoked, and they are now bringing in nitrate free cured bacon, which is good news for us who want to avoid nitrates.
Cheese. Before moving to the UK, the most adventurous I got with cheese was having sliced Havarti on a sandwich, or treating us to a small block of marble cheese if we were having company, or, yes . . . a piece of Kraft Cracker Barrel Cheese at Christmas. We did use smelly-sock (Parmesan) from the green can (I put my hand up) on our spaghetti, but that was the whole extent of my cheese usage. I was a cheese virgin so to speak. Living in the UK has been a wonderful education to me of all the wonderful cheeses that are available here in the UK, and indeed Europe altogether. It has been an education and a journey I have greatly enjoyed. My husband will tell you (and he is a Brit through and through) that there is no cheese worth eating except for Cheddar. He is a huge fan and was very disappointed when we were on the continent and couldn't find good old cheddar cheese in the shops there. Never mind, when I do a cheese tray, he happily helps himself to all the cheeses, but lets just say that a good strong cheddar is his favourite. And I have to agree that a good strong cheddar, slightly crumbly and sharp flavoured, is a thing of beautiful taste to be sure.
So what do you get when you combine the three of those things? A good strong cheddar. Some crisp streaky dry cured smoked bacon. And a good scone?
Well, you get another thing of beauty . . . Cheese and Bacon Scones. Crunchy on the outside and so soft and flaky on the insides . . . all
buttery and stogged full of strong cheddar cheese and . . . lovely
salty, smoky bacon. Perfect for serving with soups, salads, or even just hot and buttered with a nice hot cuppa on a leisurely afternoon.
*Cheese and Bacon Scones*
Makes 15 to 20, depending on how big you cut them
Makes 15 to 20, depending on how big you cut them
Scrumdiddlyumpitiously savoury. Perfect with some sliced ham or cheese, or both. You can vary the spiciness of them by adjusting the amount of cayenne used.
490g plain flour (about 3 1/2 cups)
1 level tsp bicarbonate of soda
1 level tsp of cayenne pepper (or to taste)
1 tsp salt
2 TBS cold butter, cubed
4 ounces bacon, grilled and finely chopped with a sharp knife, or
in the food processor
115g strong cheddar cheese, grated (1 cup)
1 medium free range egg
375ml of sour milk or buttermilk (1 2/3 cup)
Preheat the oven to 220*C/425*F/ gas mark 7. Dust a large baking sheet lightly with flour. Set aside.
Sift the flour, soda, cayenne pepper and salt into a large bowl. Drop in the butter and then rub it in with your fingertips until the mixture resembles fine dry bread crumbs. Stir in the bacon and cheese.
Whisk together the egg and milk.
Make a well in the centre of the dry ingredients and pour in the wet. Mix to a soft dough with your hand by running it around the bowl. Try not to knead it as this will develop the gluten which will toughen the scones. Dump the dough out onto a lightly floured surface. (The dough will be quite sticky) Pat out with floured hands until you get a square 3/4 inch thick. Using a pizza cutter, cut it into 15 to 20 squares. (Alternately you can cut them out with a sharp knife or a 2 inch round cutter) Place onto the floured baking sheet leaving about 2 inches between each.
Bake for 10 to 14 minutes until well risen and golden brown. Allow to cool on a wire rack.
Sift the flour, soda, cayenne pepper and salt into a large bowl. Drop in the butter and then rub it in with your fingertips until the mixture resembles fine dry bread crumbs. Stir in the bacon and cheese.
Whisk together the egg and milk.
Make a well in the centre of the dry ingredients and pour in the wet. Mix to a soft dough with your hand by running it around the bowl. Try not to knead it as this will develop the gluten which will toughen the scones. Dump the dough out onto a lightly floured surface. (The dough will be quite sticky) Pat out with floured hands until you get a square 3/4 inch thick. Using a pizza cutter, cut it into 15 to 20 squares. (Alternately you can cut them out with a sharp knife or a 2 inch round cutter) Place onto the floured baking sheet leaving about 2 inches between each.
Bake for 10 to 14 minutes until well risen and golden brown. Allow to cool on a wire rack.
It's going to be Easter in just a few short weeks. I love Easter and have many fond memories from when I was a child . . . it's one of my favourite holidays.
The Easter Bunny always left us a whole lot of goodies . . . chocolate Easter Bunnies, chocolate Easter Eggs, those marshmallow filled candy eggs and if we were really lucky a fresh new bag of marbles or a jug of bubbles to blow.
I've been cooking and sharing recipes online for about 18 years now. I have shared my love of food and recipes on a variety of sites throughout the years, some of which no longer exist.
I discovered very early during my online journey that people really love food and recipes and that I had plenty to share. My blog in its current form has been going for about 10 years now.
Throughout that time I have shared well over 3000 recipes with you. That's a lot of food and a lot of cooking and a lot of tastiness. I thought it would be fun today to share some of my all time favourites with you!
Perhaps some of them are also yours, or maybe you have missed some. In any case there is sure to be something here for everyone.
Creole Chocolate Cake. This is one that I shared with you back in August of last year on my Birthday. This is my all time favourite chocolate cake for several reasons.
It could be the incredibly moist chocolate sponge, or maybe the date caramel nut filling, combined with that rich whipped cream. Don't get me started on the sour cream chocolate ganache frosting. Its just a winner from the outside in and back out again!
Classic Fruited Scones. I love doing tutorials and this one I did on the classic British fruited scone is on of the favourites that I have done.
These scones always turn out light and flaky and go so wonderful with some clotted cream, jam and of course a nice hot cuppa.
BBQ Bacon Cheeseburger Skillet Macaroni. This was a favourite of ours for many years and many Missionaries have enjoyed eating it at our table. A couple of years ago I decided to add some BBQ Sauce to my old standard and took it from wow to WOWSA!
Bacon, ground beef, cheese and a delicious sauce combined with cooked macaroni for a dinner that everyone is sure to want seconds of.
Baby Gem Salad with a Blue Cheese Vinaigrette. I could eat this every night of the week. Crisp baby lettuces, with a wonderfully tangy vinaigrette, plenty of cheese and sharp spring onion. I could eat this and nothing else, truth be told. It is that good.
Crispy Tortilla Eggs. With crisp cheese filled tortillas on the bottom, a perfectly fried egg on top and some sriarcha sauce, green tabasco and spring onions.
I once ate these three times in one week. Yes, they are that good!
Basic Roast Chicken. Of all the roast chickens, this one is the best in my opinion. Nothing
is more comforting than a delicious dinner of Roast Chicken and
vegetables. Crisp skin on the outside, and succulent, flavourful, tender
and juicy meat on the inside.
This is my way of achieving just that.
Lemon and Garlic bring out the best in chicken. The three just go
together like peas and carrots!
Blackberry Pie Bars. Picture this . . . a buttery shortbread cookie type of base . . .
topped with fresh blackberries . . . topped with a rich sour cream
filling . . . and a final topping of the shortbread mixture, crumbled
this time . . .
Cabbage Soup with Cheese. My goodness but this is tasty. Just perfect for these cooler autumn
nights when one has been out and about in the chill. Makes a sturdy
lunch, and a delicious light supper, especially when accompanied with
some crusty bread or homemade scones!
Canadian Dutchies. These sultana studded glazed and yeast raised Doughnuts are a bit of a Canadian
Institution! Not as hard to make as you might think. You can easily
double and make more.
Cardamom & Coffee Bundt Cake. This beautiful cake is an adaptation of the Perfect Pound Cake recipe found
in Rose Levy Bernbaum's Cake Bible. Its rich, dense and delicious with a
wonderful cardamom batter swirled with a tasty coffee and cocoa swirl.
This is a cake that gets better tasting with each day that passes.
That's only ten for you to be getting on with. There are ever so much more. Just a tiny taste today. Enjoy!
Generally speaking at the weekend I like to bake the Toddster a delicious teatime treat. Something that I know he will enjoy and that I wouldn't normally bake for him. He's very fond of scones . . . the problem is so am I. What to do about that?? I don't know. I bake em anyways, even if they do get in my mouth.
This is a simple recipe, using ordinary things and my most favourite ingredient of all fresh blueberries. So good for you with their vitamins and anti-oxidents! Once the dough is made for these you just pat it into a round, place it on the baking sheet and then cut it into wedges, pushing them apart gently for baking. So good.
They bake like a dream and there is no faffing about with cutting them into rounds etc, all the dough gets used up, so there's no waste. No tough scones from having to re-roll and cut, etc.
These puff up really nicely, and are stogged full of lovely coconut and lime flavours which go really well with the blueberries.
These are beautiful served with a nice cuppa and some blueberry jam . . . but lemon curd is my chosen poison, and I eat it whenever I can. I know . . . I'm repeating myself here, but blueberries and lemon are such perfect partners!
Just look at that crisp coconut and sugar gilding the top of these delicious bakes! So good!
And all those blueberries. So tasty! Nice. Nice.
The delicate crunch of coconut and sugar, the sweetness of blueberries, the tang of lime. What's not to like about these??
*Coconut, Lime and Blueberry Scones*
These were the perfect excuse to crack open this new tea from Tetley . . . Biscuit flavoured Tea. I don't drink tea myself, but I did have a good whiff of this and it definitely smelled a lot like a biscuit. Very sweet and vanilla-ee biscuit-ee . . . I have a friend who does drink tea and she had a cup and declared it gorgeous. Who am I to quibble.
Want to enjoy one of life’s simple pleasures of biscuit-tea dunking but without the calorie concerns or biscuit crumbs left floating in your cup? Well look no further. One of the UK’s most famous tea brands is launching the first-ever biscuit flavoured tea. Those clever Tea Folk at Tetley have devised a new brew that not only tastes like your favourite biscuit but it’s also been created to save you having to do any dunking at all.
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Makes 8
These
are delightfully full of the lovely flavours of lime and coconut, not
to mention sweet blueberries. I call dips on the big one!
225g self raising flour (1 1/2 cups plus 2 TBS)
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
1 TBS caster sugar
50g of chilled butter (3 1/2 TBS, scant 1/4 cup)
the finely grated zest and juice of one lime
75g fresh blueberries (about 1/2 cup)
25g dessicated coconut (scant cup)
3 TBS tinned milk or cream
4 TBS milk
plain flour for dusting
to finish:
1 medium egg yolk beaten with a drop of water
1 TBS dessicated coconut
1 TBS granulated sugar
Preheat the oven to 200*C/400*F/ gas mark 6. LIne a baking tray with baking paper. Set aside.
Sift
the flour into a bowl along with the cream of tartar, soda and a pinch
of salt. Cut the butter into small cubes and drop it into the flour
mixture. Rub it into the dry ingredients, using your fingertips until
it resembles fine bread crumbs. Stir in the coconut, lime zest and
blueberries.
Whisk together the milks and
juice of the lime. Pour this into the flour mixture and stir with a
round bladed knife just to combine. Tip out onto a lightly floured
surface and knead lightly, just to bring the dough together. Shape
into an 8 inch round about 1 1/2 inch thick. Place onto the baking
tray. Brush the top with the egg yolk. Mix the coconut and sugar for
the finishing together and sprinkle over the top. Using a very sharp
knife, cut into 8 wedges. Gently push apart on the baking sheet,
leaving space between each.
Bake for 14 to 16
minutes until risen and golden brown. Serve warm and split along with
some blueberry jam or lemon curd and cream (If desired) Delicious!
These were the perfect excuse to crack open this new tea from Tetley . . . Biscuit flavoured Tea. I don't drink tea myself, but I did have a good whiff of this and it definitely smelled a lot like a biscuit. Very sweet and vanilla-ee biscuit-ee . . . I have a friend who does drink tea and she had a cup and declared it gorgeous. Who am I to quibble.
Want to enjoy one of life’s simple pleasures of biscuit-tea dunking but without the calorie concerns or biscuit crumbs left floating in your cup? Well look no further. One of the UK’s most famous tea brands is launching the first-ever biscuit flavoured tea. Those clever Tea Folk at Tetley have devised a new brew that not only tastes like your favourite biscuit but it’s also been created to save you having to do any dunking at all.
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Well let’s look at the stats!
- The team at Tetley believes that as many as three quarters of their tea drinkers enjoy a biscuit with their brew
- There are 36 million cups of Tetley drunk every day
- So that’s 27 million biscuits dunked per day
- There are 54 calories in the average biscuit
- So without the need for that cheeky biscuit, the new Tetley Biscuit Flavoured Tea provides a saving of 1.4 billion calories
- That’s enough calories to run 561,000 London marathons!
And what if we focus just on the crumbs?
- Based on 36 million cups of Tetley drunk a day and 27 million biscuits a day dunked
- And if the average biscuit is dunked three times and drops 8 crumbs per dunk
- That’s 216 million crumbs saved a day through no dunking
- And if the average crumb is 2 mm big, that’s enough crumbs, if put on top of each other, to reach the height of 50 Mount Everests
- Now that’s lot of crumbs saved from being lost at the bottom of a cup of tea
Surely those stats alone are worth giving up the dunks for?
Tetley Marketing Director, Amy Holdsworth said: "We know that the average Tetley drinker loves dunkin' a nice biscuit in their cuppa. That's why we came up with the idea of combining the two. Who doesn't like their life to be that little bit easier?
Who indeed?
This is a recipe I got from a Women's Weekly Cookbook entitled "Muffins, Scones and Bread." I like the Women's Weekly books. I have a few of them and the recipes always turn out well and are delicious. These little damper buns are no exception!
Can it be possible that we are at the end of January already??? I know! Hasn't the month just flown by! Over in North America kids will be getting ready for Groundhog Day (2nd February) and praying that the groundhog doesn't see his shadow, for if he does . . . there is sure to be at least six more weeks of winter. Crazy but true. I kinda miss Groundhog Day . . . somehow they don't quite get it over here . . . if you greet anyone with the words "Happy Groundhog Day" . . . you are met with either a blank stare . . . or a look which says they are questioning your sanity . . .
You might be asking yourself at this point . . . "What the heck does all this have to do with Lemon and Poppy Seed Drop Scones???" The answer would be absolutely nothing! It's just me babbling on about the first thing that comes into my head . . .
Poppyseed and lemon . . . a quintessential marriage of beautiful proportions . . . they go together oh-so-very -perfectly-well. Kinda like peas and carrots.
In a drop scone? Spread with honey or beautiful lemon curd??? Genius . . . pure genius!! I just love taking something traditional and giving it a unique twist.
Well . . . you just can't get much better than that. (My gas is off again today . . . so once again I can not cook . . . with the stove at any rate. blah . . . )
*Lemon and Poppy Seed Drop Scones*
Family size (must mean at least 4 or five people)
This is another one from my big blue binder. In the amount area it only says family size so I take it to mean that means a lot, because I had a rather large family. Tender and soft with a bit of poppy seed crunch and a hint of lemon, these are fabulous served with honey, or my personal favourite . . . lemon curd.
200g plain flour (2 cups)
¼ tsp salt
2 TBS white sugar
6 tsp baking powder
2 TBS poppy seeds
2 large free range eggs
500ml milk
the grated zest of one unwaxed lemon
2 tsp lemon juice
5 TBS sour cream
4 TBS melted butter
cooking spray for oiling the pan
To serve:
cold butter
Lemon curd (your own homemade or store bought, good quality)
runny honey
Whisk together the flour, salt, sugar, poppyseeds and baking powder in a large bowl. Put the eggs, milk, lemon zest, lemon juice, sour cream and melted butter into a large beaker and whisk them together well. Make a well in the middle of the dry ingredients and pour in the wet ingredients all at once. Whisk together vigorously until they make a smooth batter.
Heat a large non-stick skillet or griddle over medium high heat. Grease lightly with a little bit of oil, swirling it to lightly coat the bottom of the pan, or spray with nonstick cooking spray. Drop the batter onto the heated pan or griddle in heaping dessertspoonfuls. Cook over medium high heat until the surface is coated with small bubbles and the underside is lightly browned before flipping them over to cook and brown the other side. Remove to a plate and keep warm in the oven while you are cooking the rest, using up all the batter. Serve warm with knobs of ice cold butter on top and dollops of lemon curd or runny honey.
These freeze very well. Just pop them between layers of grease proof paper and pop them into a zip lock baggie. You can then take out as many or as few as you want at any given time, warming them up for a few seconds in the microwave.
PS - You can very easily cut this recipe in two if you don't want to make quite so many. I did.
Cooking in The Cottage today, a delicious Quick Beef, Vegetable and Barley Soup!
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