Melissa’s Soup Toppings you’ll love

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  As a self-confessed soup lover, I am always looking for ways to add extra flavour, crunch and excitement to my soup. So here are 5 ways you can spruce up yours: 1. Halloumi Croutons:   not technically “croutons” as there’s no bread involved but these are delicious cubes of crispy fried halloumi. Simply chop, fry in a little butter or oil & cook to your desired crispiness.  Get the recipe. 2. Make a fridge raid herby drizzle:  Whizz up any herbs or left over salad leaves you’ve got that need some love with some olive oil, vinegar or lemon juice & a little salt in a blender & drizzle on.  Try this recipe. 3. Roast some veggies:  Depending on what soup you’re making, you might like to roast a little of what you’re using for ultimate texture & flavour on top. I love roasting kale or any discarded cauliflower leaves for extra crunch.  Try this. 4. A drizzle of olive oil/yoghurt/kefir:  I love adding extra swirls to my soups and particularly

Raspberry Bakewell Muffins

How To:

1. Preheat the oven to fan 200ºC/Gas mark 7 and line a six-hole muffin tin with baking parchment liners or squares of baking parchment.

2. Beat the eggs in a large bowl, then stir in the melted butter or coconut oil with the maple syrup, vanilla extract, ACV or lemon juice and salt. Sift the coconut flour and bicarbonate of soda into the batter and fold in well to ensure there are no lumps. It will thicken as the coconut flour absorbs the liquid.

3. Divide the batter equally between the paper liners in the tin, then distribute the raspberries evenly between the liners, pushing most of the berries down into the batter and leaving a few to stud the top of each muffin for decoration. Sprinkle with flaked almonds if you like.

4. Bake in the centre of the oven for 20 minutes until lightly golden at the edges, then remove from the oven and transfer to a wire rack to cool before serving.

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source http://www.hemsleyandhemsley.com/recipe/raspberry-bakewell-muffins/

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