Friends, it’s been a while since I have blogged about food; other things have been keeping me busy. A recent diagnosis in our family has made me pick up my spatula again and cook low GI. I thought maybe I should blog some of the newer recipes that I have included in my kitchen repertoire. I have incorporated more vegetables and fish into our diet and pretty much removed pasta, pastry and sugar. I am trying to remove as much processed foods as I can; which hasn’t been too difficult since I’m not a lover of processed foods anyway. By far, the removal of main course pasta dinners from our menu has had the biggest impact – but we’ve taken it in stride. A HUGE winner in some of our new recipes is the old classic soup; Minestrone.
You know how the smell of some things brings back strong memories? Well the smell of cooked liver makes me feel ill. While the cooking process of chicken liver pate makes me feel really ill, I love the taste of the pate once it’s all done 
This recipe is from one of my many sisters’ in law. LaLa, Mister Suziwong’s eldest sister, first made this for us many many years ago when she used to come and stay with us every year when misses
But one thing I do love about winter is a hot filling soup. Without doubt I like the slow method of cooking soup; making a stock, refrigerating it overnight, skimming and then finally putting all the other ingredients in. But there’s not always time to invest in the slow cook method and this is where this recipe comes into its own. You’ll have hot tasty soup on the table within an hour! My sister-in-law MissMedia shared this recipe and I’m thrilled she did because by no means is this quick cook soup a disappointment.