Carrot and Orange Soup

A simple but delicious starter or perfect for a winter lunch.


  • 1 large onion
  • 8 medium-large carrots
  • Small piece of butter
  • 1 tbsp olive oil
  • 1 orange
  • 1 litre vegetable stock or water
  1.  Peel the onion, then cut in half. Put the 2 halves, cut side down, on a chopping board and cut each into thin strips. Peel the carrots and cut the ends off. Cut each carrot in half widthways, then lengthways. Put them on the chopping board with the flat sides down, and cut into small pieces.
  2.  Put the butter and oil in a saucepan over a low heat, add the sliced onion and cook for 10 minutes. Check and stir the onion regularly. Using a cheese grater, grate the zest off the orange into a small bowl. Add the zest and the carrots to the pan with the onion. Put the lid on and cook for 10 more minutes, stirring occasionally.
  3.  Add the stock or water and bring up to a simmer, then put the lid back on the pan and leave to simmer gently. After 45 minutes, test that the carrots are really soft by poking them with a knife or skewer. Turn off the heat. Carefully ladle the soup into a food processor – it will be very hot, so ask an adult to help with this. Whizz the soup until it is smooth. Cut the orange in half, squeeze the juice from one half and add to the soup.
  4.  Return the soup to the pan, heat it gently and taste it (careful, it’s hot!) You might like to add a pinch of black pepper or a little chopped fresh coriander, until it tastes just right.

Enjoy Janet Lefton


No Bake Oreo Cheesecake

If you are after a simple dessert that everyone will enjoy this no bake cheese cake is perfect.


  • 45 Oreo Cookies, divided
  • 1/4 cup non-hydrogenated margarine, melted
  • 3 packages Philadelphia cream cheese, softened
  • 113g sugar
  • 1 tsp vanilla
  • 360g whipped cream

1. Line a pan with with foil, with ends of foil extending over sides. Coarsely chop 15 cookies; set aside. Finely crush remaining cookies; mix with margarine. Press onto bottom of prepared pan. Refrigerate while preparing filling.

2. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Whisk in the whipped cream and chopped cookies. Spoon over crust.

3. Refrigerated 4 hours or until set.

Enjoy Janet Lefton

Marmalade Flapjack with Chocolate

Marmalade flapjack with chocolate topping.

This recipe is fantastic if you are a fan of flapjack and chocolate orange.


  • 200g raisins (optional)
  • 225g unsalted butter
  • 125g soft brown sugar
  • 150g marmalade
  • Finely grated zest of one orange
  • 2tbsp golden syrup
  • 400g rolled oats
  • 50g chocolate (milk or dark)
  1. Preheat the oven to 180c/Gas Mark 4
  2. If adding raisins – cover the raisins with boiling water, leave for 10 mins to soften and swell, then drain
  3. Melt the butter in a large saucepan, add the brown sugar, marmalade, orange zest (leave some aside) and golden syrup, and bring just to the boil. Remove from the heat and stir in the oats and drained raisins(optional)
  4. Line a 25cm square tin or similar with foil, spoon in the mixture and pack it down evenly, right into the corners
  5. Bake in the oven for about 25 mins, until lightly coloured at the edges. Do not cook for too long or the flapjacks will turn rock hard when cold; bake them too little and they will crumble
  6. Remove from the oven and leave until warm before cutting into 16 squares
  7. Melt chocolate in a bowl and add the remaining orange zest
  8. Spoon the chocolate over the flapjack and allow to cool

Enjoy Janet Lefton

Welcome to my blog about my passion for food and cooking. I am self employed in the catering business and want to share some of my favourite recipes and tips and tricks. I also enjoy eating as I am passionate about flavour and textures and find that to be a great cook and chef you need to taste your food.

Some of my favourite food ingredients are chocolate (all kinds) and chillies. I enjoy the heat and flavour from chillies.

Hope you like the blog and come back regularly for new recipes.

Enjoy Janet Lefton