Tag Archives: pancetta

Super Easy Pea Soup!

DSC07688This soup is the epitome of all that’s easy and fast. Ideal for a cold day, when you want to eat something wholesome, warm and tasty asap.

It asks only for three ingredients which most people usually have at home; and at £1.25 for 2 big portions, it is also extremely cheap. It makes a good office or school lunch, especially if you pair it with a simple sandwich, a small pork pie or even some veggies with hummus.

Ptss…Sorry about the photos… they look rather bland and dark. It was very cloudy outside and I don’t know how to make photos bright without sunlight… If you do and want to enlighten me, I’ll be grateful!

DSC07671Ingredients (2 big portions or 4 smaller ones):

Half an onion (red or white, both work well).

1 tin garden peas, drained.

1 clove of garlic.

Salt and pepper to season.

That’s all you need to make a delicious soup. If you want to add some extra flavour (or maybe you have these ingredients lying around) you can add pancetta or a bunch of spinach, or even a sprig of mint. If you use mint, avoid the pancetta.

How to:

1.- Chop your garlic and onion.

DSC076742.- Place a pot on a medium heat. Add one tablespoon oil and add the garlic and onion.  Let them cook for 3 minutes. Then add the peas.

DSC076783.- I used spinach, so I added it next, on top of the peas. Season with salt and pepper.

Cover with water. It is better if you use little water rather than too much. Once you blend the soup, you can add more water if it is too thick.

DSC076804.- Cook covered for 30 minutes at a low heat. Then blend. You can use a hand-held blender or a regular blender.

DSC076815.- Variations:

Peas and Pancetta:  You can either add the pancetta at the beginning with the onion and garlic or you can pan fry it separately till it is crunchy and add after you blend the soup, so you can enjoy tasty, crunchy pancetta bits.

Peas and Mint or Spinach: If you want to use mint or spinach, add it after you add the peas. You can use both, mint and spinach, they work well together.

If you are in a super big hurry, or just really tired, you don’t even need to sautee your onions and garlic in oil, just add onion, garlic and peas to the pot and cover with water. Cook for 30 minutes. If you sautee the veggies first you get a more flavoursome soup, that’s all, however, this short-cut version is nice too.

6.- Enjoy with grated cheddar or some black pepper or both 🙂



Tuscan holidays: Zucchini and red pepper fritatta.

DSC07076This is the last of my Tuscan recipes. While London is not really cold at the moment and there are still flowers in my window…


Flowers which, by the way, I bought to replace my lovely gerberas which died during the week we were away in Spain. That’s how hot London was that week. Crazy.

Ah, what’s with the blue bottle you ask? Well, that’s my Blue Solar Water, even more important to prepare some during Autumn. So I just put the bottle out while I sat to write this post.

Anyway, it is not particularly cold today in London, even though judging by my hair we are having a 100% humidity, and yet it clearly feels like Autumn: the air smells and feels different. Even the sunlight is less yellow and more on the grey side of the spectrum.

So it feels right to let go of the last summer post and finally embrace Fall. I’ll be cooking all of October with pumpkin pure. I’m planning to do some pumpkin latte, pumpkin bread and pumpkin-cinnamon rolls.  But for today…




4 eggs

1 zucchini

1 red ramiro pepper (or just a bell pepper)

1 small onion or half a big one.

2 cloves of garlic

Salt and pepper to season.

2 tablespoons of oil to cook the veggies.

Optional: Cubed pancetta. If you do use pancetta, avoid adding extra salt.


How to:

1.- Slice your zucchini thinly, and chop your red pepper or cut them into thin stripes.

2.- Chop your garlic and onion.

3.- In a pan, add 1 tablespoon of oil and cook the pancetta (if using) and all the vegetables until they begin to soften and the onion goes translucent. If your pan is big, and you are not using pancetta which in itself is a source of fats you may have to add 1 more tablespoon of oil.

4.- While the vegetables cook, whisk your eggs with salt and pepper in a bowl.

5.- Once your vegetables are cooked, add them to the eggs, mix to integrate evenly.

6.- Place the same pan you use for cooking the veggies (no need to wash unless something burnt) on a low heat, add 1 tablespoon of oil and pour the egg and vegetable mixture into it. Let it cook uncovered for 5 minutes, then cover with a lid (or you can try using foil if your pan doesn’t have a lid) and continue cooking.

7.- Between 15 and 20 minutes later, your fritatta will be ready. It should look cooked on the top and not burned on the bottom.

8.- Serve with a side salad, fish or alone for a lovely Summer’s lunch.