I confess. One of my all time favorite soups has to be Broccoli Cheese. I could eat it any time, any how, any where. Truth be told, hand on heart, I have even eaten it for breakfast.
I have been so happy to find fresh local broccoli at my farm shop lately and I am taking advantage of it! Crisp and green and not long from the source. I just love it!
I picked up some a few days ago and today I decided to use some of it to make a delicious fresh broccoli cheese soup. This is one of my favorite soups to make and for several reasons.
One, it uses fresh ingredients. Two, its very quick and easy to make. Three, it is perfectly sized just for two people, although you could certainly double it to feed more.
Finally, its delicious! What more could you ask for in a soup! This is a recipe I just love, and I am not afraid to shout that fact to the roof tops!
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Broccoli is one of my favorite vegetables and has been for a very long time. A member of the cruciferous vegetable family eating it comes with the prospect of glowing skin, better eyesight, and a lower risk of cancer and heart disease!
Who wouldn't want some of that. Add to the fact that its deliciously filled with vitamins and powerful antioxidants and you have a real powerhouse of nutrition!
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In my house, we enjoy it blanched with dips, ranch being a favorite. I also love to eat it steamed or stir fried. Beef and Broccoli is a real favorite of mine and something I always order when we go to a Chinese restaurant!
I love to tuck it into casseroles, one of my favorites being Turkey and Broccoli Casserole after Thanksgiving. A delicious way to clean up some leftovers.
And of course Chicken Divan is another long held favorite in my house. I have been making this since I was a very young woman in the 1970's!
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WHAT YOU NEED TO MAKE BROCCOLI CHEESE SOUP
Do note that this is a small batch recipe. Quantities are given for two generous servings. Feel free to double them to feed more.
- 2 TBS butter
- 1/2 small onion, peeled and chopped
- 2 TBS all purpose, plain flour
- 1 cup (240ml) half and half (half milk, half cream)
- 1 cup (240ml) low sodium chicken broth
- 1 small broccoli crown, florets only, cut into small bite sized pieces (about 1 1/2 cups)
- 1 small carrot, peeled and cut into matchsticks (about 1/2 cup)
- salt and black pepper to taste
- 1 cup (120g) grated strong cheddar cheese
- pinch nutmeg (optional)
- Crusty bread to serve
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I have only ever used fresh broccoli in making this soup, but I don't see why you could not use frozen if that is all that you have. I have always found however that frozen broccoli kind of falls apart, or at least the ones I have bought does.
You could just grate the carrot if you wanted to, but I like the texture of the matchsticks. Its very easily done. Just peel your carrot, flatten a bit on one side so it doesn't roll. Cut it lengthwise into 2 inch long pieces and then cut those pieces into 4 or 5 thin slices. Flip them over and then cut those slices into 4 or 5 more thin slices.
Easy peasy. But then again, I am a person who doesn't mind doing chores like this. Call me crazy but, when I am doing it, I always have a Calgon take me away moment or two. I go to my happy place.
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I prefer to grate my own cheese for this soup. Pre-grated cheeses usually have something added to them to make them flow easily and I find that this can interfere with the integrity of the soup.
I use chicken stock concentrate. You can buy it in the stock aisle of the grocery store. You just need to reconstitute it with boiling water. It comes in many forms. Powdered, gel and liquid.
You could also use vegetable stock if you are wanting to keep it more vegetarian friendly.
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Half and half is a cream product. I am never sure what to look for so I always just use half milk and half cream. This works well for me.
I always have both items in the refrigerator and I don't have to faff about with bringing in special ingredients just for a small pot of soup.
You need to pick your battles and with such a small household (only me) I don't want to keep a whole lot of different stuff in my refrigerator that I will only end up having to throw away because it doesn't get used up.
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HOW TO MAKE BROCCOLI CHEESE SOUP
When I say nothing could be quicker or easier I am not just blowing sunshine up your skirt! I really mean it, and if you have all of your ingredients prepped ahead of time, it goes together even faster!
Melt the butter in a medium saucepan over medium heat. Once it starts to foam, add the onions and cook, stirring occasionally, until softened. Sprinkle the flour over top and stir. Cook for a further two minutes.
Make sure you keep an eye on it and don't let your butter burn! The reason for cooking it for a few minutes after adding the flour is to cook out any taste of the flour.
If you want to keep it lower carb you could use Tapioca flour.
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Whisk in the half and half and chicken brown. Add the broccoli and carrot sticks. Turn the heat down to low and leave to simmer for 20 to 25 minutes or until the broccoli and carrots are tender.
Taste and adjust seasoning as needed with salt and pepper. (Remember you will be adding cheese which can be salty so do be judicious with the salt addition!)
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Remove from the heat and stir in the cheese.
Return to low heat and just heat through, stirring, until the cheese has thoroughly melted. Stir in the nutmeg if using. Serve hot.
I think its fair to mention that you don't want the soup boiling after you add the cheese. It might cause the cheese to become granular or the soup to separate. Just heat it to the point of boiling and then remove it completely.
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Store any leftovers, covered tightly in the refrigerator. Any leftovers can be reheated gently over medium low heat, stirring constantly, until hot. Again, don't really allow it to boil.
I don't really recommend freezing this soup because of the dairy content, which may separate when freezing.
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This really is a delicious soup. Rich and velvety with nice pieces of carrot and broccoli throughout. You can blitz it in a food processor if you want a smoother finish, but I personally enjoy the chunks.
I like mine with crackers, buttered, but crusty bread or bread sticks are also excellent with this. Of course the ultimate go with is baking powder biscuits, especially cheddar ones.
PS - I sprinkled a little bit of extra cheese on top when I went to serve it because I am a bit naughty like that and why not! Delicious!!
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INA GARTEN'S BUTTERMILK CHEDDAR BISCUITS - The dough for these simple biscuits go together quickly in the food processor.
CHEDDAR, BACON & CHIVE BISCUITS - Biscuits don't get much better than this!
CHEDDAR PAN BISCUITS - These are fabulous. Especially served hot from the oven with plenty of cold butter for spreading. Yummy!!
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Broccoli Cheese Soup (small batch)
Yield: 2 generous servings
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This is a really easy version of Broccoli soup that goes together in a flash, Quick, easy, comforting and delicious! I like to enjoy it with a crusty roll.
Ingredients
- 2 TBS butter
- 1/2 small onion, peeled and chopped
- 2 TBS all purpose, plain flour
- 1 cup (240ml) half and half (half milk, half cream)
- 1 cup (240ml) low sodium chicken broth
- 1 small broccoli crown, florets only, cut into small bite sized pieces (about 1 1/2 cups)
- 1 small carrot, peeled and cut into matchsticks (about 1/2 cup)
- salt and black pepper to taste
- 1 cup (120g) grated strong cheddar cheese
- pinch nutmeg (optional)
- Crusty bread to serve
Instructions
- Melt the butter in a medium saucepan over medium heat. Once it starts to foam, add the onions and cook, stirring occasionally, until softened. Sprinkle the flour over top and stir. Cook for a further two minutes.
- Whisk in the half and half and chicken brown. Add the broccoli and carrot sticks. Turn the heat down to low and leave to simmer for 20 to 25 minutes or until the broccoli and carrots are tender.
- Taste and adjust seasoning as needed with salt and pepper.
- Remove from the heat and stir in the cheese.
- Return to low heat and just heat through, stirring, until the cheese has thoroughly melted. Stir in the nutmeg if using.
- Serve hot.
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One of our favorite cookies has to be the classic snickerdoodle. Soft, crisp edged, chewy middled, buttery and coated with cinnamon sugar. What's not to love about that!!
Not all snickerdoodle cookie are created equally however. This recipe I am sharing with you today is the best Snickerdoodle recipe. Adapted and small batched from a recipe found in Lee Bailey's cookbook entitled Country Desserts.
I love Lee Bailey's cookbooks. When I cooked at Brenchley Manor, my boss had a lot of his cookbooks and would often request that I cook a recipe from one of them for a luncheon or a dinner party. She especially loved his recipe for angel pie.
I would make that for her in the summer months with plenty of berries on top. I have made it on here as well. You can find that recipe here.
Living on my own as I do not, I don't often bake a full recipe of anything anymore, preferring to size everything down. There is less waste that way. Unless I am sharing with my family or neighbor, I do small batches of everything these days.
And so I did with the cookie recipe. I small batched Lee's snickerdoodle recipe so that it makes 1 1/2 dozen of the tastiest best snickerdoodles ever!
WHAT YOU NEED TO MAKE SNICKERDOODLE COOKIES
Simple, ordinary, store cupboard baking ingredients. One thing that I really love about this recipe is that it used butter and not shortening. I am all for using natural fats these days, not trans fats.
- 1 1/3 cup (185g) plain all purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup (120g) butter, softened
- 3/4 cup (150g) sugar
- 1 large free range egg
To coat:
- 4 TBS granulated sugar
- 1/2 TBS ground cinnamon
The flour used in this recipe is plain all purpose flour. Not self raising. I have seen some snicker doodle recipes which call for the use of baking powder. This recipe does not and that is what makes them softer and chewier.
The use of cream of tartar is what gives them the beautiful cracked appearance. Do not leave it out. The use of cream of tartar is what separates a tangy, chewy snickerdoodle from an ordinary cinnamon-coated sugar cookie.
The acid in cream of tartar gives snickerdoodles their distinctive tangy flavor, and the chew happens because cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness. Its called Chemistry!
Some people add cinnamon to the dough when making snickerdoodle cookies. Some people add vanilla. I can tell you that neither one is necessary or even traditional.
These are pretty perfect just as is. The cinnamon sugar coating gives them plenty of cinnamon flavor without you having to add any more.
HOW TO MAKE SNICKERDOODLE COOKIES
These are relatively simple to make. The key to their shape is refrigerating them. Skip this step and the butter in the cookies will make them spread out on the pan. Do not skip the refrigeration if you want a lovely shaped cookie.
Preheat oven to 400*F/200*C/ gas mark 6.
Sift together flour, cream of tartar, soda, and salt, and then sift again.
Whisk the sugar and cinnamon for the coating together in a bowl. Set aside.
In separate bowl or stand mixer, cream together butter and the first amount of sugar until light and fluffy. Beat in the egg, mixing it all well together.
Add the dry ingredients in four parts, mixing well after each addition.
Cover and chill for at least an hour. (I usually chill for about 2 hours.)Roll dough into walnut-sized balls, and roll in cinnamon sugar mixture.
Place the balls two inches apart on a lined baking sheet.
Bake the cookies for 8-10 minutes until cookies are done, but still soft. Let cool for a few minutes on the baking sheet, then transfer to cooling rack.
You can prepare the cookie dough and chill it for up to three days before baking it. I would let it sit on the counter for 10 to 15 minutes before shaping and baking in that case.
You can shape the dough into balls and freeze the balls in a zip lock baggie if you wish. (Without the cinnamon sugar coating.) When you are ready to bake bring out of the freezer. Let sit at room temperature for half an hour, roll them in the cinnamon sugar and then bake as per the recipe.
You can freeze the baked cookies for up to three months.
I really hope that you will be inspired to want to bake and enjoy these lovely cinnamon sugar coated buttery cookies! If you want to bake a full batch, simply double the ingredients for the recipe.
If you are a fan of the small batch, why not try out some of my other small batch baking recipes!
PEANUT BUTTER CUP PRETZEL COOKIE - With these you have a crisp edged chewy middle-d brown sugar cookie. Just like a chocolate chip cookie, but with the added touch of peanut butter flavor. Filled with crisp and salty pretzel pieces. Sweetened and studded with sweet peanut butter cups with a slight tang of the semi-sweet chocolate for balance. Recipe makes 8 delicious cookies.
MISSISSIPPI MUD BARS (SMALL BATCH) - Rich and fudgy with a beautiful dense moist texture. Filled with toasted nuts. Topped with toasted marshmallows and a chocolate fudge icing, this recipe makes an 8-inch square pan of deliciously moreish bars.
Lee Bailey's Snicker Doodles
Yield: 1 1/2 dozen
Prep time: 2 H & 10 MCook time: 10 MinTotal time: 2 H & 20 M
This is a delicious small batch recipe for one of my favorite cookies. Recipe adapted from Lee Bailey's cookbook, Country Desserts
Ingredients
- 1 1/3 cup (185g) plain all purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup (120g) butter, softened
- 3/4 cup (150g) sugar
- 1 large free range egg
To coat:
- 4 TBS granulated sugar
- 1/2 TBS ground cinnamon
Instructions
- Preheat oven to 400*F/200*C/ gas mark 6.
- Sift together flour, cream of tartar, soda, and salt, and then sift again.
- Whisk the sugar and cinnamon for the coating together in a bowl. Set aside.
- In separate bowl or stand mixer, cream together butter and the first amount of sugar until light and fluffy. Beat in the egg, mixing it all well together.
- Add the dry ingredients in four parts, mixing well after each addition.
- Cover and chill for at least an hour. (I usually chill for about 2 hours.)
- Roll dough into walnut-sized balls, and roll in cinnamon sugar mixture.
- Place the balls two inches apart on a lined baking sheet.
- Bake the cookies for 8-10 minutes until cookies are done, but still soft. Let cool for a few minutes on the baking sheet, then transfer to cooling rack.
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I am a person who is a huge fan of the hot sandwich. Well, in all honesty, I am a fan of any kind of sandwich really, but a hot sandwich gets my taste buds tingling in a really special way.
Especially when you start talking about hot ham and cheese sandwiches in foil. I always used to enjoy making Heavenly Ham & Cheese Hots for the missionaries when they came over to eat. But it is a hot sandwich for a crowd, and I am no longer a crowd.
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I really am a fan of the hot sandwich and actually the sandwich altogether. Some of my favorites are:
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But why shouldn't single people be able to enjoy the same types of foods as families or crowds? Why indeed! I have been on a quest over these past months to small batch some of my favorite eats for the smaller family.
This hot ham sandwich recipe I am sharing with you today is sized perfectly for one, although if you are more than one, you can certainly multiply it to feed as many people as you like, or even check out the recipe link I dropped above which makes 12 sliders.
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This version is slightly different in that it uses a nice fresh Kaiser roll. Today I chose poppy seed. It also included sweet caramelized onions and crisp slices of smoky bacon.
This is the full deal! And yes, incredibly delicious!
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I do not want to fall into the rut of eating frozen dinners or simply grazing, or eating out just because there is just me in the house. I shouldn't have to wait until I have people invited over to cook a nice meal.
There is no reason on earth why a singleton shouldn't eat as well as a family eats.
This is my quest at any rate and I am sure that there are many of you out there who have the same challenge, which is to cook decent, delicious meals for one or two.
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WHAT YOU NEED TO MAKE HOT HAM & CHEESE SANDWHICH
with bacon and caramelized onions
I have managed to downsize the original and make it even tastier with a few special additions.
- 2 slices of bacon, fried until crisp (or as you desire)
- 1 small onion, peeled and thinly sliced
- pinch sugar
- 2 TBS butter, divided
- 1/2 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- 1 fresh Kaiser roll
- 4 slices deli ham
- 2 slices deli swiss cheese
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I am often able to buy bacon marked down because it is at its sell by date. I will usually pick up two packages. One package I will cook the whole thing. I then it into an airtight container with wax paper between the layers and freeze it, ready to take out when I have a need or a use for it.
This is much cheaper than buying the already cooked bacon in the shops, which is expensive and incredibly thinly sliced!
The other package I will open up, roll each slice up tightly and pop them all into an air tight zip lock baggie in a single layer, ready to take out one or two slices as and when I need it. It also chops incredibly well when frozen in the way for recipes that require your bacon to be chopped. I chop it while its still frozen!
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The only faffy bit about this is caramelizing the onion. I suppose if you wanted to and were thinking straight, you could slice up a whole lot of onions and caramelize them, and then freeze them in small containers for later use.
Or, if it was available to you, you could use a caramelized onion chutney. Now that would be especially good. I miss all the different chutneys that were available in the UK. There are not a lot on offer here in Canada, although I suppose I could make my own.
I actually have plans to make a mango chutney next time mangos are on offer. I love mango chutney. Its one of the first things we learned how to make in Culinary College.
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HOW TO MAKE HOT HAM & CHEESE SANDWICH
with bacon & caramelized onions
These really are very easy to make. Probably the most time consuming part is the caramelizing of the onions. If you are not keen you can always leave them out, but I highly recommend you do make them as they really add to the deliciousness of this tasty sandwich!
Preheat the oven to 350*F/180*C/ gas mark 4.
While the oven is preheating, melt half the butter in a small skillet. Once it begins to foam add the sliced onions and a pinch of sugar. Cook, stirring occasionally, until the onions have begun to caramelize.
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Melt the remaining butter in a small dish in the microwave. Whisk in the mustard and Worcestershire sauce. Have ready a large square of aluminum foil.
Cut your bun in half through the middle, horizontally. Brush both sides of the bottom half of the bun with some of the butter/mustard mixture.
Layer as follows. ham, cheese, onions, bacon.
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Brush both sides of the top half of the bun with the butter/mustard mixture. Place on top of the sandwich, cut side down.
Place into the middle of the square of foil. Bring all of the sides of the foil up to cover the bun completely and twist to close.
Place onto a small baking sheet and bake in the oven for 15 to 20 minutes, until the sandwich is heated through and the cheese has melted.
Enjoy it while its hot.
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This really is a delicious sandwich. I love the combination of salty and sweet. The saltiness of the bacon and the ham, the sweetness of the caramelized onions and the swiss cheese.
If you wanted to you could use honey mustard Dijon instead of plain Dijon. That would also be incredibly tasty!
You need only add some crisp vegetable sticks on the side and you have a really decent meal. Hearty and delicious and very easy to make!
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ITALIAN BAKED SANDWICH -These are so delicious and easy to make. You can make one large one, or small individuals. Tasty either way you do it! With mayonnaise, mustard, layers of Italian cold cuts and cheese. All baked together in a toasty bun. Yummilicious!
ULTIMATE MEATLOAF SANDWICH - Not just any old meatloaf sandwich but a delicious combination of slices of leftover meatloaf, browned in a skillet and tucked between slices of crusty bread with lettuce, cheese and homemade onion rings. Delicious!
BBQ CHICKEN SANDWICH - Leftover cooked chicken, heated up in some BBQ sauce and piled between layers of toasty bun with some crisp, cool and creamy coleslaw. Fabulously tasty!
Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions
Yield: 1 sandwich
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Quantities are for one delicious sandwich, but can be easily multiplied to feed more!
Ingredients
For one sandwich:
- 2 slices of bacon, fried until crisp (or as you desire)
- 1 small onion, peeled and thinly sliced
- pinch sugar
- 2 TBS butter, divided
- 1/2 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- 1 fresh Kaiser roll
- 4 slices deli ham
- 2 slices deli swiss cheese
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4.
- While the oven is preheating, melt half the butter in a small skillet. Once it begins to foam add the sliced onions and a pinch of sugar. Cook, stirring occasionally, until the onions have begun to caramelize.
- Melt the remaining butter in a small dish in the microwave. Whisk in the mustard and Worcestershire sauce.
- Have ready a large square of aluminum foil.
- Cut your bun in half through the middle. Brush both sides of the bottom half of the bun with some of the butter/mustard mixture.
- Layer as follows. ham, cheese, onions, bacon.
- Brush both sides of the top half of the bun with the butter/mustard mixture. Place on top of the sandwich, cut side down.
- Place into the middle of the square of foil. Bring all of the sides of the foil up to cover the bun completely and twist to close.
- Place onto a small baking sheet and bake in the oven for 15 to 20 minutes, until the sandwich is heated through and the cheese has melted.
- Enjoy it while its hot.
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