Vegetable Stock

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I love a homemade stock. Not only is it a great way of using up left over veg, but when used in homemade soup I get a great sense of satisfaction knowing that I have made every bit of it. Another benefit for me is that the stock cubes here in Switzerland are really quite salty and I like being able to control how much salt goes in my food (even if it is too much sometimes!).


This time, I used the following veg in my stock as this is what I had in my veg draw but I would say most root veg is usable. This recipe makes about 1.5 litres of stock.


1/4 of a white cabbage

2 carrots

2 onions, peeled

2 shallots, peeled

4 radishes

1 celery head

2 broccoli stalks

small bunch each of fresh thyme and parsley

1 clove garlic

5 peppercorns

2 Bay leaves

SCC Veg Stock Ingredients


Roughly chop all the veg and place it in a saucepan big enough to hold everything and top up with water.  Cover and simmer gently for 30 minutes. At this point you can concentrate the stock so you can freeze it, to do this, vigorously boil until the liquid has almost halved. I normally pour into ice cube trays then pop them into a freezable sandwich bag once they are frozen. When you want to use them just put as many as you need in a jug and pour over boiling water to melt. Great used in Risottos, soups and anything else you use stock for!


This is a great thing to make on a sunday which the left over peelings and veg ends from your roast dinner.

Fish on Friday!


OK so for me it was actually yesterday and I wasn’t eating the fish they were eating me, well, kind of….


A friend and I took advantage of an offer at a local fish spa as we were intrigued to find out what this fish pedicure malarky was all about. The thought of little fish nibbling at my toes made me feel a bit nervous but after reading into it, I found that the fish don’t actually have any teeth, they just remove any dead skin by gently nibbling away.

Fish Ped1

After having our feet cleaned of any creams by a therapist we were ready to go. I nervously dipped my heel into the tank and watched as the fish came swimming over to see their next feed. At first it tickled slightly but after a while it felt quite relaxing and me and my friend were able to sit and have a catch up while the tadpole like fish did all the dirty work.

Fish Ped 2

The result? I found that a traditional pedicure is much more effective but we both walked out of the spa fresh footed and relaxed.

Would I return? Maybe if there was another offer or someone else was paying.


Carrot and Coriander Soup


Carrot and Coriander Soup


Brrrrr it’s cold outside!! When it’s like this, a comforting soup really hits the spot and this is my favorite by a long shot which is actually slightly irritating because if I have it in a restaurant or bought from a store it is never good enough! My Dad used to make this one and I haven’t adapted it in anyway whatsoever as it is delicious as it is.


Serves 6

SCC Carrot and Coriander Soup Ingrediants

450g carrots cut into chunks

15ml olive oil

40g butter

1 onion, chopped

1 celery stick, sliced, plus 2 to 3 pale leafy celery tops

2 small potatoes, chopped

1 litre chicken or vegetable stock

3 tsp ground coriander

1 tbsp fresh coriander, chopped

200ml milk

salt and fresh ground black pepper


Heat the oil and 25g of the butter in a heavy based saucepan and fry the onion over a low heat until it is softened, but not browned. Now add the sliced celery stick and potatoes to the pan, cook for a few minutes before adding the carrots. Fry over a low heat stirring frequently for 3-4 minutes and then cover. Reduce the heat even further and sweat for about 10 minutes. Shake or stir the pan occasionally so the vegetables don’t stick to the base. Now add the stock, bring to the boil and then partially cover and simmer for a further 8-10 minutes, until the carrots and potatoes are tender. Set aside 6-8 tiny celery leaves for garnish and finely chop the celery tops. Melt the remaining butter in a small saucepan and fry the ground coriander, stirring constantly, for 1 minute. Reduce the heat, add the celery tops and fresh coriander and fry for about 1 minute. Set aside. Process the soup in a blender or food processor. Stir in the milk, coriander mixture and season. Heat gently, taste and adjust the seasoning. Serve garnished with the fresh celery leaves and you have a tasty winter warmer!


SCC Carrot and Coriander Soup Bowl

Chicken and Mushroom Pâté

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Pate has always been a favorite for my family.  We often had it in our fridge when I was growing up whether it was store bought from my mum’s days of working behind the supermarket deli counter or homemade by my Dad for special occasions. So it is no surprise that one of the things I get asked to make most often is my very own Chicken Liver Pate. It’s a relatively easy dish to make and easily adaptable to your own taste. This is a garlic mushroom version but you can simply take out one garlic clove and the mushrooms to make your standard chicken liver pate. Here’s what you need…


1 Medium onion, roughly chopped

1 tablespoon of butter

2 cloves of garlic, crushed

125g mushrooms, roughly chopped

230g chicken livers (trimmed)

1 tsp fresh thyme, leaves only

A splash of Brandy

2.5 tbsp single cream

1 tbsp tomato ketchup

Salt and Pepper


150g Butter to seal.

SCC Pate Ingredients


Melt the butter in a frying pan on a low heat and cook the onion and garlic until softened. Add the mushrooms and sweat for a few minutes. While all this is going on you can prepare the chicken livers. First, wash them well in cold water and pat with some kitchen paper to dry off. To trim them, you need to cut off the sinew and any unpleasant looking parts. These will make the pate taste bitter. I prefer to use kitchen scissors for this bit. Once this is done you can add the chicken livers to the pan along with the fresh thyme and cook for 4 – 5 minutes. You can check this by cutting the liver in half , the inside should still be slightly pink but not raw in the middle. Now add the brandy and turn up the heat to cook off the alcohol. As soon as this is done, take the pan off the heat and add the cream, ketchup and plenty of seasoning. You’ll need to leave it all to cool for a while now but once that is done, just throw it all in the blender before spooning the whole lot into a serving dish, or, individual dishes (I like to use espresso cups!). Take the remaining butter and melt on a medium-low heat, as soon as it has melted, transfer to a jug and leave until all the sediment has sunk to the bottom. Pour over the pate, leaving the sediment in the jug before transferring to the fridge to set for 1 – 2 hours. If you are serving in this dish, you can decorate the butter before it sets by adding pink and green pepper corns or fresh herbs.


SCC Chicken and Mushroom Pate

Hello world!

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Welcome to SipChompChew, thank you for visiting!


I am a twenty something foodie and expat currently living in Switzerland.


I have always had a passion for food but previously working a full time office position in London never gave me much time to rummage the internet for cooking inspiration let alone cook it once I had completed my commute back home to Kent. I’m now a supporting spouse, which gives me plenty of time to invest in my foodie passion.  My days mainly consist of working out, walking with my Pug, and researching, buying, preparing and cooking food.


I started SipChompChew as I want to share my cooking adventures with others. I am neither a blogger, writer, photographer nor a chef so I would love to hear any comments and suggestion from you, good or bad.


I hope you enjoy!