Hello beautiful people ❤
I hope you’re all doing well! I haven’t been posting as regularly as I’d like to recently because life got a lot busier suddenly. Anyway, I’m here now with one of my grandma’s recipes to share with you all 🙂 I hope you enjoy it!
Nothing beats nanna’s cooking – I remember going over to nanna’s house on Friday nights when our parents would go out for dinner. My brother and I would watch Xarabank with her (when it wasn’t a dicey topic of course) and eat eggs with soldiers and play bingo and sleep in the guest bedroom. I may have gotten my fondness for eggs from grandma -she loved them just as much as I do.
Every time I go over, even today, the first thing she asks me is if I’m hungry and normally (regardless of my answer) I get to sample some of her cooking – not complaining one bit. I’m incredibly fortunate to have my grandparent and I don’t take them for granted. From time to time, nanna comes over and we spend a morning cooking together. We make traditional dishes which I don’t know how to make myself, like chicken broth or stuffed marrows and aubergines.
Last time I went over to visit, she was making ‘Soppa ta’ L -Armla’ which translates to ‘Widow’s Soup’. I had never made it myself before so she gave me a list of ingredients and the following Saturday morning, she came over and we made it together. Now, if there’s one thing my grandma can make, it’s soup. She makes soups ALL THE TIME. In fact, when I ask her what she’s cooking, most of the time her answer is ‘soup of the day’ – which means she’s just using all the veggies she has at any given time and manages to make a delicious soup. Soup is her thing – this one is a really good one; easy, simple, nourishing and delicious.
3 large potatoes – peeled and chopped into small cubes
1 head cauliflower
1 tablespoon butter
1-2 tablespoons tomato paste
2 chicken stock cubes
1 can mushy peas
Start by adding about a tablespoon of water in a large pot on medium heat and add the chopped onion. Once the onion is cooked and translucent, add the butter and allow to cook together for a minute or two. Now, start adding the veggies – there was no particular order we used – just chop everything (cauliflower, potatoes and marrows) and add to the pot. Top with water and here you can add a two stock cubes and tablespoon of tomato paste (kunserva) for both flavor and colour. Allow everything to cook for around 30 minutes over high heat. Once everything is tender, nanna instructed me to mash the veggies in the soup using a potato masher – this adds thickness and I don’t know what else but the resulting soup was delicious so I’ll do it next time too! Don’t go crazy with the masher though, just enough to break up some of the larger veggies and make the soup nice and thick. At the very end we added a can of peas, ricotta chopped into cubes and 4 eggs, brought the soup to a boil once again and then took it off the heat.
Here you could also add a few tablespoons of pasta – the tiny ones you might also find in broth. I like it both with and without the pasta, but, nanna makes it with the pasta so I added a couple of tablespoons once the soup was off the heat and allowed it to sit covered for a few minutes until it was a bit cooler and the pasta was cooked.
That’s it! I hope you try this one out – nanna told me to tell you all the traditionally, people used to use ‘gbejniet’ / cheeselets not ricotta but they tend to get chewy when cooked so she prefers ricotta 🙂
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Sarah’s Healthy Eats – @holisticnutritionninja
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Thank you for taking the time to be here and read this ❤
Until my next post, be well xXx