Another great winter soup from Donna Hay magazine issue 51 (Jun/Jul 2010) 🙂

This one has a bold green colour, and it makes you feel healthier already just by looking at it :P. The ingredients are the humble peas and spinach, and to give a savoury punch, Donna adds leg ham to the soup and blends them all together.

The peas are very sweet and matching the saltiness from the ham. The spinach is not dominant to the soup, but it certainly gives a bolder colour to the soup. A dollop of soup cream or thick cream (I used the Philadelphia cream cheese) gives the soup a smoother taste. Absolutely love this soup, it’s very satisfying and fulfilling :). Another good thing is that you can cook this in no time. Oh, and also – it is GOOD for you! 😀

Pea, spinach and ham soup

(recipe by Donna Hay, Donna Hay magazine issue 51, Jun/Jul 2010)

(serves 4)

  • 1 tablespoon olive oil
  • 1 brown onion, sliced
  • 1 garlic clove, crushed
  • 1 litre chicken stock. I used 2 chicken stock cubes in hot water.
  • 4 cups (480 gr) frozen peas
  • 100 gr baby spinach leaves
  • 200 gr leg ham
  • sour cream or thick cream to serve
  • any bread slices to serve

Step 1. Heat olive oil in a saucepan over high heat. Add onion and garlic and cook for 3 – 4 minutes. Add chicken stock and bring to boil.

Step 2. Add peas, spinach and ham and bring to boil. Blend with a hand-held blender until smooth. Return the saucepan to the heat for 5 minutes to make sure the soup is heated up.

Step 3. To serve, spoon the soup into bowls, top with cream and serve with bread slices.



When I first saw the picture of green smoothie (from My Recession Kitchen), I thought it was a green tea smoothie. Immediately I clicked the link, because I love green tea smoothie :). To my surprise, it was not green tea, it was spinach!!

It made me excited even more because I do love healthy juice or smoothie. Every day I still have the healthy juice that my mom taught me (also my first post in my blog :)). I am so keen to try this green smoothie as it contains fresh vegetable. Remember, we need 5 serves of vegetables every day. So to include vegetable for your breakfast makes a good start 🙂

I used banana and pineapple in the smoothie, but other fruits can also be used. I actually tried adding the spinach in my usual healthy juice (celery, tomato and apple) and it is good too :). I bought ripe bananas and pineapples from the market and chop them and keep them in airtight containers in the freezer. It is handy to divide the fruits into a few small containers (1 container for 1 or 2 serves of the smoothies).

How does it taste? Absolutely FANTASTIC!!! It’s very refreshing and fulfilling. The banana and pineapple marry really well in the smoothie (pineapple is my new favourite ingredient in smoothies :P). And you do not taste the spinach at all in the smoothie, but it’s there. The only proof that the spinach is there is from the lovely green colour.

Absolutely a gem! This smoothie will be a regular at my home 🙂

Green smoothie

(adapted from Green smoothie, My Recession Kitchen)

(makes 1 glass)

  • ¼ cup frozen chopped pineapple
  • ¼ cup frozen chopped banana (about ½ banana)
  • 1 handful fresh baby spinach
  • ¼ cup apple juice
  • ¼ cup water

Put all ingredients in a blender and blend for about 30 seconds or so until smooth. Pour into a glass and enjoy immediately.

green is good … 🙂


I loveeeeeee pasta… It’s one of my favourite food in the world.

I have a good pasta cookbook, tittled ‘Pasta’ by the Murdoch Books Test Kitchen, 2008. It has a variety of pasta dishes, from the classic bolognaise, carbonara to the more fancy sauces. The one I cooked tonight was Fettucine with creamy spinach and roast tomato. I tried this recipe once and I love it. It’s simple to make and full of goodness from the spinach and tomato. Roasting the tomatoes really brings out the sweetness of the tomatoes and they go really well with the delicate creamy spinach sauce. This is one of my favourite vegetarian meals.

Fettucine with creamy spinach and roast tomato

(from ‘Pasta’ Murdoch Books Test Kitchen, 2008)

(serves 4 – 6)

  • 6 roma (plum) tomatoes
  • 20gr butter
  • 2 garlic cloves, crushed
  • 1 onion, chopped
  • 500gr spinach. I used the frozen chopped spinach from the supermarket. Thaw the spinach by placing them in the fridge 1 day before.
  • 250ml/ 1 cup of vegetable stock. I used just water tonight. You can also use 1 stock cube dissolved in hot water.
  • 125ml/ 1/2 cup light cream
  • 500gr fettucine. I used dried fettucine.
  • 50gr shaved parmesan cheese

Step 1. Preheat the oven to 220ºC. Cut the tomatoes into 6 wedges each. Place the wedges on a lightly greased foil on a baking tray and roast for 30-35 minutes, or until softened and slightly golden.

Step 2. Meanwhile, heat the butter in a medium saucepan over medium heat. Add garlic and onion and cook for 5 minutes, or until the onion is soft. Add the spinach, stock and cream. Increase the heat to high and bring to boil. Simmer for 3 minutes. Remove from the heat and season. Set aside to cool slightly.

I used saucepan instead of frying pan, because I will process the mixture using a stick blender later. Alternatively, use frying pan and then process the mixture in a food processor.

Step 3. Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain well and return to the pan to keep warm.

Step 4. Process the spinach mixture using the stick blender until smooth. Toss through the pasta until well coated. Top with the roasted tomatoes and parmesan.

The ingredients for the fettucine dish

Tomato wedges ready to roast

Spinach mixture

Processing the spinach mixture with stick blender

Fettucine with creamy spinach and roast tomato

It’s seriously yummy…!