07767 768534 joy@joyskipper.co.uk

Bonaffee potWith only 14 days left before I fly out to Lusaka and join the other members of the Row Zambezi team, I have to really work hard now at keeping fit and healthy, so I can start the trip at the peak of fitness.
Luckily the team have been helped along with sponsorship from a few supplement companies, so we will all be taking probiotics and multi-vitamins prior to and during the expedition, in the hope that this may give us a good base of nutrition, especially for the days when we are surviving on army rations (which I have been told will cause constipation, so I will also be sneaking a little pot of ground linseeds into my bag, to help me in that situation!).
But what also sprang to mind was that I will certainly be losing weight whilst on the trip (rowing for 4-7 hours a day for 17 days does have some benefits!), so could allow myself a few treats before I go!  So as well as taking in my normal healthy day to day nutritional foods, I have been allowing myself a bit of free rein on everything else.  Pudding for me (I have a very sweet tooth) would normally be fresh fruit and natural yoghurt, which I do adore, but this week I found a little banoffee pudding to be equally satisfying!
Getting away from my normal diet also gives me more inspiration to try new recipes, and this soup was served to me in a restaurant when I was on a press trip in Germany many years ago and I had always wanted to try to recreate it – I think I’ve just got it right!
I have also recently acquired a fantastic machine called a Vitamix – an amazingly serious blender that can blend almost anything, and it makes this soup taste extra creamy and light.
Salmon and horseradish soupSalmon and Horseradish Soup

Serves 4

Prep time: 8 minutes

Cooking time: 25 minutes

1 tbsp olive oil

1 leek, trimmed and sliced

500g potatoes, peeled and chopped

1 ltr fish stock

260g salmon fillets, cut into chunks

1 ½ tbsp creamed horseradish

100g double cream

snipped chives to serve

  1. Heat the oil in a large pan and sauté the sliced leeks for 6 minutes.
  2. Add the chopped potatoes and stock and bring to the boil.  Simmer for 16-18 minutes, until the potatoes are tender.
  3. Add half the salmon and cook for a further 2 minutes.
  4. Process in a blender or food processor with the creamed horseradish and cream until smooth.
  5. Return to the pan, add the remaining chunks of salmon and reheat until the salmon is cooked – about 2-3 minutes.
  6. Serve garnished with snipped chives.
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