Autumnal Noodle Soup

I quite often add noodles to soup in the autumn and winter, it really turns them into a substantial meal. This one is is filled with mushroom, beans and spicy with noodles added to bulk it out. It's really rather good.

Autumnal Noodle Soup


1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic
2 cm piece fresh ginger, grated
3 tsp toasted and ground cumin seeds
1 tsp toasted and ground coriander seeds
1 aubergine, diced
12 large closed cup mushrooms, chopped
1 bag/160g spinach leaves
6 cups/3 pints vegetable stock
4 tbsp tomato puree
2 cups cooked aduki beans
1 tbsp vegetarian worcestershire sauce (optional)
150g wholewheat noodles


  1. Saute the onion, garlic and ginger in the olive oil until the onion is soft and transluscent. Stir in the spices before adding the aubergine. Stir well to coat. Cook gently for a few minutes. If the onion and aubergine stick a little because of the spices, add a splash of water. Add the mushrooms and cook until they are soft before adding the spinach leaves.
  2. Pour in the vegetable stock, bring to the boil and reduce to a light simmer. Cover and leave to cook for 20 minutes.
  3. Add the tomato puree, beans, worcestershire sauce and noodles. Cook for a further 15 minutes.
  4. As with most soups, this one is at it's best on day two, when all of the flavours have really melded together and developed.

Serves 8 - 10


Lemon Dream - Dessert in a Jiffy!

My friend Andrew was coming for dinner and I needed a quick and easy dessert. I was making lasagne for our main course with steamed vegetables and you know how much time and effort goes into making lasagne from scratch, don't you? I make my filling with bolognaise, so there is the bolognaise to make, then the bechamel sauce etc etc etc..... Then there was Cooper's dinner to make, so this dessert proved to be just the thing and we all loved it.

It was creamy and tart and then there was the slightly salty sweet crunch of the biscuit crumbs. Mmmmmmmmm, I could have eaten all four! My mouth is watering just thinking about it. I do so love lemon desserts.

Lemon Dream

4 digestive biscuits or graham crackers

1 ¼ cups whipping or double cream
¼ cup caster sugar
¼ cup white wine
zest of a whole lemon
juice of 1/2 lemon

extra cream to pipe on top
cocoa powder for dusting

Crush the biscuits in a bag, using a rolling pin.

Whip the cream and sugar together until it forms soft peaks. Stir in the wine, the lemon zest and the lemon juice.

Spoon a little of the mousse into 4 small dessert bowls or glasses.

Sprinkle a layer of biscuit on top of the mousse and then top with the rest of the mousse. You can divide this into as many layers as you like.

Pop into the fridge until you are ready to serve them, then pipe or squirt cream on top of the mousse. I had some fresh squirty cream in the fridge, so I used that.

Finish off with a dusting of cocoa powder.

Serves 4

Little owl would like to remind you about my giveaway. Just leave a comment on this post and become a follower of Tinned Tomatoes before the 29th October 2010. The winner can choose 1 lb of coffee or 1 lb of herbal tea blend or 1 silk scarf as a prize.

Blueberry Loaf Cake with Lime Drizzle

blueberry loaf cake

I didn't get a chance to post this before I went on holiday at the start of September and the season has moved on so it isn't quite as relevant, but heck you can still get raspberries and blueberries in shops, even if they aren't local. This recipe is just too good to pass up.

I found this recipe over at Katiecakes and Katie, the sweet girl that she is, once again gave me permission to re-post one of her recipe in cup measures.

Katie made her original cake with raspberries. The first three times I made it with raspberries too, then I moved on to blueberries and chocolate (not in the same cake). As expected the blueberries exploded beautifully, but the chocolate cake was too dense. If I was making the chocolate cake again, I would decrease the amount of flour, when adding cocoa. I have a notion to try it as a chocolate cake studded with raspberries.

Please trust me when I say, you must try this cake. It is so quick and easy to make, so light and fluffy and the variations are endless. You could bake it plain or add raspberries, strawberries, blueberries, blackberries, chocolate chips, raisins, orange juice & peel, cranberries..... You get the idea and everybody who tried it fell in love with it. I have been asked for the recipe several times.

Katie used a 2 lb loaf tin, but as I got 2 loaf cakes out of this mixture, I can only assume my loaf tins are 1 lb tins. I have never been sure about this as I inherited the tins and use the same ones for all my loaf recipes. My rule of thumb being, if there is too much cake batter, the split it into 2 cake pans/tins.

Blueberry Loaf Cake with Lime Drizzle

225g/2 sticks/1 cup unsalted butter, softened
1 ¼ cups caster sugar
4 large eggs
zest of 2 limes
2 cups plain flour
2tsp baking powder
225g bluberries
1 tsp vanilla extract
1 tsp cinnamon

juice of 2 limes
¼ cup caster sugar

Preheat oven to 180C. Line one 2lb non-stick loaf tin or two 1lb tins with non-stick baking paper.

Put all of the ingredients, except the blueberries, into a large bowl and beat together with an electric hand whisk or mixer, until smooth and combined. Stir in blueberries by hand.

Pour the mixture into the prepared tin and smooth the top. Bake in the preheated oven for 50-60 minutes until a skewer comes out clean when inserted into the centre of the loaf.

While the loaf is cooling mix together the lime juice and caster sugar. Poke deep holes into the loaf using a baking skewer and spoon the mixture over the top of the cake. Leave to cool in the tin before turning out.

Slice and enjoy.

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