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Quicky Italian soup


These is not a show stopper or a staggering feet of culinary talent, but it’s fast, made use of some premade items that I had piling up in the house, and most importantly it settled the argument of, “I want spaghetti and meatballs, and I want soup with crusty bread”. The inspiration to make arguing children be quiet is amazingly effective! Thank 


2 tsp extra virgin olive oil

1 medium white onion, chopped  

3 clovers garlic, minced  

2 large carrots, chopped  

2 green peppers, chopped  

1 tsp black pepper  

1 tsp red pepper flakes

2 tsp dried Oregano flakes

2 bay leaves (dried)  

1 cube beef stock

6 cups water  

1 jar of your favourite tomatoe sauce  

1/2 bag frozen fully cooked Italian meatballs  

1 bag fresh mini cheese stuff ravioli  

Handful fresh parsley, chopped  

Finely ground Parmesan cheese  



Softened veggies in your soup pot over medium heat for 7 mins.

Season with spices, add water, bay leaves, and stock cube. Allow to come up to a boil.

Reduce heat to a simmer. Add jar of tomato sauce and meatballs. Cover and simmer for 20 mins.

Remove bay leaves and add ravioli. Cover for an additional 7 min.

Remove from heat and serve with cheese and parsley to garnish. Thin sliced bread toasted works as a good dunker, or top them as you like for a brightly flavoured crustini.


Not exactly gourmet, it’s not all natural, completely homemade but there are always a few days in our lives where we need a bit of help from jars or the frozen section of the supermarket. 

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