The Guardian

Helloo there...havent been o  here cor a while.....life and more i.portantly cooking gets in the way. Im gonna try be a good girl n be more frequent.
Here goes..i re ently made.a pearl balrley risotto with roast beets celeriac ..feta and dill....delighted to see it in a post from the guardian newspaper.
Im workin in an extrememly upcoming place in the ouseburn area of newcastle
all i can say is....watch this space....and my creative ideas too....by for now fellow foodies x

BEAUTIFUL BORSCHT !!!!!

Roast five medium sized beetroots in oven till tender
scrape any charred skin away.....chop all roughly( saving one for garnish)
add  4 chopped beetroots to two pints hot  beef stock...with two teaspoons garlic puree
add two teaspoons roasted fennel seeds
add one dessert spoon butter....blitz with a blender..season to taste...
add the reseved chpped beetroot for texture
then a delicious glug of dry sherry or vodka
lap it up!!!!! 


this gorgeous soup will keep refridgerated for two weeks mmmmmx