This whole Christmas business is seriously cutting into my blogging time. I should have posted this yesterday, but it's been a bit crazy. There's so much to to do, get arranged, last minute online shopping and then that wait to see whether things will make it in time or not. But there's still plenty of time until Christmas, you say. Not quite, as I'm flying back home in just six short days, woop woop!! So anything I need to get arranged while still at home needs to happen very soon. And I won't be able to craft while away, so I am trying very hard to build up a bit of a buffer on the card blog. And I have tried to get all the Christmas presents sorted. What did people do before online shopping?? And I've been trying to find a dress I can fit into as I'm going to my friend's PhD party. I have to admit squeezing into any of my clothes is a bit of a problem at the moment, and I promise I will start living a healthy life soon. After I've eaten all the Christmas goodies... See why I'm having a problem over here? It's called denial!!
I can't wait to get home. Five more days in the office, and then I am looking forward to three weeks of Christmas holiday! I can't remember when I would have had three weeks off work. I look forward to spending time with my family, although my sister won't be able to join us so there will certainly be something important missing. But I am looking forward to see family and friends. I'm especially looking forward to my friend's PhD party, I will get to see so many old colleagues and friends I haven't seen in ages.
From time to time I do eat something resembling healthy food. This tortelloni soup I recently made was really delicious. I wanted to try making a non-vegetarian version of this great tortelloni soup I made a while ago. The other day The Culinary Consultant bought a pack of ham and sausage tortelloni, so I thought why not make a version with some ham.
Tomato, lenti and ham tortelloni soup (serves 4-6):
1 tbsp olive oil
2 stalks of celery
1 kg tomatoes (or two cans of tinned tomatoes)
1 l chicken stock
1 cup lentils
200 g spinch
200 g ham
400 g ham and sausage tortelloni
salt and pepper to taste
Finely chop the onions, celery and carrots. Heat oil in a large saucepan, and add onions, celery and carrots. Cook for 10 minutes. Add the tomatoes and chicken stock and lentils. Cook for another 10 minutes until the lentils are done. Add the spinach and ham. Add the tortelloni and cook as per instructions on the pack. Taste and add salt or pepper as required. Serve with grated cheese sprinkled on top.
I really liked the vegetarian version of the soup. And I think I liked this version even more. You can replace the lentils with beans if you wish, but I happened to have lentils so I used them. The soup has a great flavour from the tomatoes and the ham. Actually, thinking of it, this would be a perfect recipe for leftover Christmas ham.