Sunday, 9 December 2012

Easy Boozy Cognac & Raisin Ice Cream

This delicious ice cream recipe is not mine by any stretch of the imagination but it is just too good not to share with you.

How much the world has changed over the past decade, especially since the advent of social networking sites such as Facebook and Twitter. Over the past few years, I have become friends with people I have never even met - all thanks to Blogger, Facebook and Twitter. One such person is the amazing Jane-Anne Hobbs, author of the beautiful new cookbook, Scrumptious, Food for Family and Friends and famous for her blog, Scrumptious South Africa. As I am heading to South Africa at the middle of January 2013, I hope to meet Jane-Anne face to face. After all, I need her to sign a copy of her cookbook!

Back to the ice cream - this is Jane-Anne's original recipe for Easy Rum and Raisin Ice Cream. As I didn't have rum, I substituted it with Hennesey VSOP Cognac and it worked like a charm. The best thing about this ice cream is that it is really easy to make. You don't even need an ice cream maker.

Easy Boozy Cognac & Raisin Ice Cream
Makes about 870 ml

  • 125 ml seedless raisins
  • 125 ml Cognac (or dark rum)
  • 1 x 385 g tin sweetened condensed milk
  • 1 Tbsp lemon juice
  • 1Tbsp instant coffee
  • 250 ml whipping cream

  1. Soak the raisins in the cognac or rum for about 6 hours or overnight, until plump.
  2. Strain the raisins and keep the liquid. Keeping some raisins whole, chop the rest roughly into smaller bits.
  3. In a big bowl, mix together the liquid, raisins (chopped and whole), sweetened condensed milk, lemon juice and coffee until well blended.
  4. In a separate bowl whisk the cream until it forms soft peaks. Careful! We're not making butter!
  5. Fold the cream into the condensed milk mixture, pour into a suitable container and let it set in the freezer for about 6 hours or so.

Friday, 10 August 2012

Home-made Lemonade

Making your own, refreshing lemonade couldn't be easier! This recipe is so easy to make, you'll wonder why you've never tried it before. The trick here is to make a simple syrup first so that all the sugar is dissolved completely. The rest - easy peasy!

This is the fourth post in my Drinks Series.

 Home-made Lemonade
Serves 6 - 8

  • 1 cup water
  • 1 cup white sugar (or less if you like it less sweet)
  • 1 cup freshly squeezed lemon juice
  • 3 - 4 cups of cold water to dilute syrup (or to taste)
  1. Heat the water and sugar in a small saucepan until sugar is completely dissolved. (I do this in the microwave oven.)
  2. Squeeze the juice from about 6 to 8 lemons, enough to make one cup. Strain the juice through a fine sieve into the syrup and stir.
  3. Add the 3 to 4 cups of cold water to a jug. Add the lemon syrup and mix well. Refrigerate for 30 to 40 minutes until well chilled. Serve with lots of ice and a slice of lemon.

Saturday, 21 July 2012

Easy Red Dragon Fruit and Banana Cake

The Pitaya (as it is know in Mexico, or Fire Dragon Fruit (huǒ lóng guǒ in Mandarin Chinese) as it is known here in Taiwan, is a member of the cactus family. The plant is native to Mexico but is widely cultivated and eaten throughout Asia.

In Taiwan we get them in mainly two varieties, white and almost scarlet red. Despite the fact that this fruit is violently colourful, out and in, it is the taste, or lack thereof that people comment on. For me the taste is almost a cross between a melon and a prickly pear, but not as sweet and quite watery. 

For this recipe, it was the vibrant colour I was after and not the taste. Although the batter was a beautiful, bright pink, unfortunately the colour didn't make it to the baked stage. The cake is fluffy, light and delicious though, so do give it a try.

Easy Red Dragon Fruit and Banana Cake


  • 250 ml sugar
  • 200 ml sunflower oil
  • 3 eggs
  • pinch of salt
  • 375 ml cake flour
  • 15 ml ground cinnamon OR 10 ml vanilla essence
  • 10 ml baking powder
  • 5 ml bicarbonate of soda (baking soda)
  • 250 ml ripe bananas, mashed
  • 250 ml red dragon fruit, grated

  1. Preheat your oven to 180C
  2. Cream the sugar, oil, eggs and salt in a large mixing bowl until the sugar is dissolved.
  3. Sift the dry ingredients into the egg mixture. Add vanilla extract, if using.
  4. Stir in the bananas and dragon fruit until well combined.
  5. Pour mixture into a greased loaf tin or bundt tin. Bake for up to an hour if using a loaf tin, or about 45 minutes if using a bundt tin. If a wooden skewer,inserted in the middles comes out clean, the cake is done.
  6. Dust with some icing sugar just before serving.
Don't have any Dragon Fruit? Why not try this Carrot and Banana Cake instead? Similar and delicious!

Monday, 2 July 2012

Melktertjies (Milk Tart Shots)

My recipe for Melktert (Milk Tart) as been the most popular post on this, my humble blog for a very long time. These easy to make shots will be an ice breaker at any party where you find South Africans. Even people who wouldn't normally drink shots fall in love with these shots before you can say "melktert"!

This is the third post in my Drinks Series.

Milk Tart Shots (Melktertjies)
Makes about 800 ml

  • 350 ml Vodka
  • 1½ tin sweetened condensed milk
  • ½ tin evaporated milk ("Ideal Milk" in South Africa)
  • ground cinnamon to serve
  1. Pour the vodka, condensed milk and evaporated milk into a 1 litre bottle. Close the cap and shake vigorously until well mixed.
  2. Store in the refrigerator. Give the bottle a good shake before pouring the "melktertjies" into shot glasses.
  3. Sprinkle with ground cinnamon before serving. Serve icy cold.


Mint Chocolate Chip Ice Cream

This Peppermint Chocolate Chip Ice Cream is really easy to make with or without an ice cream maker.

It is exactly a week after Dragon Boat Festival in Taiwan and the temperatures are soaring. It is hot and humid and people are turning their air conditioners to freezing cold wherever you go. As I type here, my fan is at full blast and I can hear the excited shouts and laughter of the children at the swimming pool. Yes, it is summer vacation at last! Two glorious months of relaxing around the pool, drinking ginger beer and eating ice cream! 

Peppermint Chocolate Chip Ice Cream
Makes about a litre


  • 7 egg yolks
  • ¾ cup sugar
  • 2 cups full cream milk
  • 1 cup whipping cream
  • ¾ tsp peppermint essence
  • ¼ tsp salt
  • A few drops of green food colouring (optional)
  • ¾ cup mini chocolate chips

  1. In a large bowl, whisk together the egg yolks and sugar with an electric beater until pale and creamy and all the sugar has been dissolved.
  2. Bring the cream and milk to a gentle simmer in a saucepan, over low heat. DO NOT allow it to boil!
  3. Whisk about 1 cup of the milk mixture into the eggs until smooth. Now pour the eggs into the milk mixture and stir while cooking over low heat until it thickens and covers the back of a wooden spoon.
  4. Strain the mixture through a fine sieve into a large bowl. Cover with plastic wrap, making sure the plastic touches the surface of the custard. This will prevent a skin from forming. Chill for at least 4 hours in the refrigerator (or overnight).
  5. Place your ice cream maker's container in the freezer overnight.
  6. Remove the custard from the refrigerator, remove the plastic wrap and whisk in the salt, peppermint essence and food colouring, if using. Pour the mixture into your ice cream maker and let it churn away until almost set. Mine takes about 30 minutes.
  7. Add the chocolate chips and continue to churn for another 5 minutes or until the chocolate chips are mixed in well. Turn off the ice cream maker and transfer the ice cream to an airtight container. Return the ice cream to the freezer and allow to set completely for another 2 hours or so, before serving. The ice cream will last for up to a month in an airtight container in your freezer.

Sunday, 17 June 2012

Pineapple Beer (Pynappelbier)

I continue my drinks series with Pineapple Beer - refreshment with a kick! This drink is popular throughout Africa and is usually brewed for special occasions and other festivities. Seeing that it is Fathers Day, why not make some Pineapple Beer? Just beware - unlike my Ginger Beer recipe, this beer this one does generate quite a bit of alcohol and is not recommended for children!

Pineapple Beer (Pynappelbier)
Makes about 7 litres
Recipe from: A Taste of Tradition by Magdaleen van Wyk & Pat Barton


  • skin and flesh of 1 large pineapple, chopped
  • 7 litres lukewarm water
  • 500 g white sugar
  • 75 ml raisins
  • 10 ml active dry yeast


  1. Wash the skin of the pineapple thoroughly before chopping it up, as well as the flesh. In a large container, stir the sugar and water until dissolved. Add the chopped pineapple and raisins and give a good stir. Sprinkle the yeast over the top and let it sit for about 30 minutes.
  2. Stir well and cover with a lid or a clean tea towel and leave it to ferment for 24 hours. Strain through a muslin cloth into clean plastic soda bottles. Cap the bottles after 12 hours and leave for another day or two before refrigerating. Remember to release the excess gas from the capped bottles at least twice a day. Keeps in the fridge for about one week.

Note: I know 7 litres is quite a lot for the smaller kitchen. You can easily have this recipe though. 

Wednesday, 13 June 2012

Easy Lemon Squares

These tangy Lemon Squares are quick and easy to make and will leave your taste buds zinging. They strike just the right balance between sweet and sour and are delicious with a cup of coffee. They taste like summer!

Easy Lemon Squares
Makes about 32 squares
Recipe slightly adapted from here.

Ingredients: (Crust)

  • 227 g (1 cup) butter at room temperature
  • ½ cup sugar
  • 2 cups all-purpose flour
  • ½ tsp. salt
  • 1 tsp. lemon zest
Ingredients: (Filling)
  • 1 cup sugar
  • ½ cup all-purpose flour
  • 1 tsp. lemon zest
  • 165 ml lemon juice
  • 4 eggs
  • 1 tsp. baking powder
Ingredients: (Glaze)
  • 1 cup icing sugar
  • 2 - 3 Tbsp. lemon juice

  1. Preheat the oven to 180ºC. In a large bowl cream the butter and sugar together, with an electric beater, until pale and fluffy. On low speed, add the salt and zest and slowly add the flour little by little until well combined. Grease a 9" x 13" oven dish and press the dough evenly on the bottom of the dish. Bake the crust for about 20 minutes until the top is lightly golden. Remove from the oven and let it cool.
  2. While the crust is cooling, in a big bowl, whisk together all the ingredients for the filling, until well combined. When the crust is cool to the touch, pour the filling over the crust and return to the oven. Bake at 180ºC until the top is set and slightly golden - about 25 minutes in my oven. Remove from the oven and let it cool completely. Leaving it, covered, in the fridge overnight is a good idea, but not essential.
  3. In a smallish bowl, mix together the icing sugar and a Tbsp. of lemon juice at a time until the glaze is a spreadable consistency and not lumpy. Spread over the filling and allow to set, if you can wait that long. Cut into squares. Store in the refrigerator, but allow to come up to room temperature before serving.
You can leave out the glaze, if you want. Just sprinkle the squares with some icing sugar,    right before serving.

Thursday, 24 May 2012

Home-made Ginger Beer (Gemmerbier)

This was my very first attempt at making ginger beer. I was surprised at how easy it was to make and how delicious the result was. After almost a decade in Taiwan, I think my palette has adjusted somewhat to the local likes and dislikes and I have found that I'm not that fond of anything overly sweet any more. The result of this recipe is a ginger beer that has a strong ginger flavour (think "Stoney") but isn't very sweet. If you like your ginger beer sweeter, or not as strong you are more than welcome to adjust your quantities.

Here are some other posts in the Drinks Series.

Home-made Ginger Beer
Makes about 4 litres


  • 4 litres water
  • 30 g root ginger, coarsely grated or chopped (to taste)
  • 500 ml white sugar
  • juice of half a lemon
  • 15 ml (1 Tbsp) active dry yeast


  1. Boil the water (I use a stainless steel pot) and add the sugar and ginger. Turn the heat off and allow to cool until lukewarm. (If the water is too hot, it will kill off the yeast. Just test it with your finger!) Add the lemon juice and stir.
  2. Sprinkle the yeast over the top of the water and leave for a minute or two to wake up from its slumber. Give the water a gentle stir and cover the pot for about 8 hours. It should start fizzing quite soon after you covered it.
  3. Strain the ginger pieces from the pot and use a funnel to pour the ginger beer into two 2 litre soda bottles. ( I use the plastic kind. They work quite well! Just remember to rinse the bottles with some hot water before filling them.) Leave about 5 cm or so at the top and screw the caps on tightly.
  4. Release the pressure every 8 to 12 hours by very slowly and carefully unscrewing the caps. Don't do it quickly as the beer will foam up quite quickly. Don't release the pressure at all, and wake up to explosions and a sticky kitchen at 2 o'clock in the morning.
  5. Leave the bottles for one or two days in a warm place in your kitchen, but out of the direct sunlight.
  6. Pop the ginger beer in the refrigerator to stop the fermentation.
  7. Serve icy cold in a tall glass with a sprig of mint or a slice of lemon and lots of ice.
Note:  Ginger beer will keep in the fridge for up to one week. If the ginger beer is flat (not fizzy), discard and start again.

Wednesday, 4 April 2012

Chewy No-Bake Oreo Marshmallow Treats

These Chewy Oreo Marshmallow Treats are really delicious and super quick to make. Just the thing you need for children of all ages on Children's Day!

The original recipe from Picky Palate.

Chewy No-Bake Oreo Marshmallow Treats
Makes about 20 squares

  • 450 g Oreo Cookies (about 3 tubes)
  • 270 g marshmallows
  • 55 g unsalted butter at room temperature


  1. Line a 20 cm x 20 cm dish with foil, leaving some overhang on the sides.
  2. Crush the Oreo cookies with a food processor or a rolling pin, but keep it coarse.
  3. Place the butter in a big microwaveable bowl and melt it in the microwave.
  4. When your cookie crumbs are ready, place the marshmallows in the bowl with the melted butter and microwave at high for about 1 minute 30 seconds to 2 minutes until puffed out.
  5. Working very quickly, stir the marshmallows once or twice to incorporate the butter and then add the cookie crumbs immediately and mix well.
  6. Tip the content of the bowl into the lined dish. Using a lightly oiled spoon (or lightly oiled hand), press the mixture evenly into the dish and allow to cool completely.
  7. Lift the treats by the foil edges. Cut into squares and keep in an airtight container. Serve with coffee!
Hint: If you use ordinary Oreo cookies with the white filling, your Treats might turn out a no-so-appetizing grey colour. I seem to get a better result with the chocolate cream filled Oreos.

Saturday, 24 March 2012

Easy Puff Pastry Cinnamon Rolls

I remember my mom telling me about these cinnamon rolls you can make in a hurry using store bought puff pastry. I stored the idea in the back of my mind in the "things to try out" file and sort of forgot about it. On Friday I saw a similar idea, using store bought dough (I still have no idea what kind of dough it was as the blogger only gave the American brand name) and I remembered about the puff pastry in my freezer.

Now I need to warn you - this is by no stretch of the imagination a "recipe." It is rather delicious, served hot from the oven. I have no doubt that your family and guests would be impressed.

Easy Puff Pastry Cinnamon Rolls

Makes about 12 rolls

  • 6 square sheets of ready-made puff pastry (the kind we get in Taiwan that is put over soup bowls in restaurants)
  • 2 - 3 tsp of sugar, or to taste (I used brown sugar)
  • 1 tsp ground cinnamon, or to taste
  • flour for sprinkling
  • 1 cup of icing sugar (powdered sugar)
  • 1 - 2 Tbsp warm water

  1. Preheat the oven to 180C. Spray a baking sheet or cupcake pan with some nonstick spray.
  2. Sprinkle a little flour on a working surface so the puff pastry doesn't stick. Take 3 squares of puff pastry and pinch them together side by side to make a rectangular piece of pastry.
  3. Sprinkle the sugar and cinnamon evenly over the surface of the pastry, leaving one short side clear.
  4. Gently and carefully roll up the pastry from the one short end to the other short "clear" end. Stick the clear end to the roll of pastry. Now cut the rolled up pastry into 2 cm wheels. You should get about 6 out of one roll of 3 squares. Repeat the process with the other 3 sheets of pastry.
  5. Place the pastry wheels, cut side down, on the baking sheet or cupcake pan. Bake at 180C for about 10 to 20 minutes, depending on your oven, until puffed and golden.
  6. While your rolls are in the oven, mix together the icing sugar and water until smooth. If it is too runny, add more icing sugar.
  7. Once you take the rolls out of the oven, allow them to cool down for a minute or 2 before using a teaspoon do dribble the glaze over the rolls.
  8. Best served warm with a cup of coffee.

Wednesday, 14 March 2012

Oreo Cheesecake Cookies with Toblerone Choc-chips

I saw this recipe on Pinterest and had to follow links through four different blogs before I came to what I assume is the original recipe. Or maybe it isn't originally theirs...who knows?

These cookies are super easy to make, even in a Taiwanese kitchen. Give them a try!

Oreo Cheesecake Cookies with Toblerone Choc-chips
Makes about 12 to 15 cookies


  • 113 g (1 stick) unsalted butter at room temperature
  • 85 g cream cheese at room temperature
  • 1 cup of fine white sugar
  • 1 tsp vanilla essence
  • 1 cup all purpose flour
  • 1/2 cup chocolate chips (or bashed up dark Toblerone)
  • 1 cup Oreo crumbs


  1. Heat the oven to 190C and line a baking sheet with baking paper.
  2. In a mixing bowl, cream the butter and cream cheese together until smooth.
  3. Add the sugar and vanilla essence and beat well until the sugar starts to dissolve. Mix in the flour at low speed until well incorporated. Remember to scrape down the sides of the mixing bowl every now and then.
  4. Stir in the chocolate chips.
  5. Pour the Oreo crumbs into a bowl. Use a spoon to make the dough into balls, about 5cm in diameter. Roll the balls in the crumbs until well covered. Place the balls on the prepared baking sheets, an leave enough space to allow for it to spread.
  6. Bake in a preheated oven for 10 to 15 minutes until the sides starts to brown slightly and the middle puffs out a little. Allow to cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Note: The cookies will be quite soft when you take them out of the oven. Don't worry about it. They will set as they cool down!

Wednesday, 29 February 2012

Boiled Dumplings or Shuǐjiǎo (水餃) for a Happy Lunar New Year!

This post is part of a Lunar New Year post by Butterfingers!

Shuǐjiǎo is one of the dishes traditionally eaten during Lunar New Year (also called Chinese New Year) in Taiwan. This is because the shape of these dumplings resembles the shape of golden ingots used in ancient China as currency. So the general belief is, as you are eating these on New Years Eve, you are eating yourself rich! Eating and getting rich at the same time? What's not to like?

About nine years ago during the time of Lunar New Year, I arrived in Taiwan with stars in my eyes and my life reduced to 20kg in my backpack. I was taken by the principal of the kindergarten I was going to teach at to a small rural town called Pushin. The place was a virtual ghost town as it was slap bang in the middle of Lunar New Year and most of the businesses where closed for the whole week.

I probably would have died of hunger, had it not been for this principal, who took me to a dumpling shop in my neighbourhood and introduced me to Shuǐjiǎo. This is a delicious dumpling with exactly the same ingredients as fried dumplings. Instead of frying them, they are boiled to perfection then served with a divine dipping sauce that strikes the perfect balance between salty, sour and spicy.

This year I'm spending my Lunar New Year with my "adopted" family, high up in the mountains of Yilan, on the east coast of Taiwan. These dumplings will definitely feature on the menu of our family feast. Gong xi fa cai!

Shuǐjiǎo (水餃)
Makes 20

Dumpling wrappers (Makes 20)

To see the ingredients and method, click here.

Dumpling dipping sauce (Makes about 125 ml)

To see the ingredients and method, click here

.Shuǐjiǎo (水餃)

These dumpling are made the same way as Fried Dumplings, click here.


  1. Fill and fold the boiled dumplings the same way as the fried dumplings. This time round just make sure that the edges are sealed well as to prevent the filling from boiling out.
  2. Boil plenty of water in a large pot. Add the dumplings to the water and allow water to come up to a boil again.
  3. When the water starts to boil again, add one cup of cold water to the pot.
  4. As soon as the water boils again and the dumplings float on the surface, remove them with a slotted spoon. Serve immediately with the dumpling dipping sauce.

Easy Chili Con Carne

This Chili Con Carne is super easy to make and is rich and comforting. It is also ideal for when you are having friends over. You can make it a day in advance and just reheat it. It also freezes very well.

This is my adaptation of Nigella Lawson's recipe from her book, Feast and is also available on her website.

Easy Chili Con Carne
Serves up to 10 hungry people.


  • 4 onions, chopped
  • 3 cloves of garlic, crushed
  • dash of olive oil for frying
  • 2 tsp ground chili, or to taste (I use 3 tsp and it is still quite mild)
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 5 cardamom pods, bruised
  • 1.5 kg minced beef
  • 4 x 400 g chopped tomatoes
  • 8 Tbsp tomato ketchup
  • 8 Tbsp tomato puree (or 4 Tbsp tomato paste)
  • up to 1 cup of water
  • 2 Tbsp cocoa (not sweetened!)
  • 2 x 400 g cans of red kidney beans, drained and rinsed with fresh water.
  • salt to taste

  1. Heat a dash of oil in a large saucepan and saute the onions and garlic until it starts to soften. Add the chili, coriander, cumin and cardamom to the onions and stir well. (Medium heat)
  2. Add the minced beef to the saucepan and brown it as well as you can. Take care to break up any lumps.
  3. Now add in the chopped tomatoes, ketchup, tomato puree and a little water and stir well to make a rich, red sauce. Tip in the rinsed, drained kidney beans and give a good stir. Check the consistency and add a little water if it looks too dry.
  4. Bring the saucepan up to a boil. Sprinkle the cocoa powder over and stir it well.
  5. Turn the heat to low, cover the saucepan halfway with a lid and let it simmer slowly for 1 and a half hours. Stir every now and then.
  6. Serve the chili piping hot with corn tortillas, tacos or even rice. A good grating of cheddar cheese and a few coriander leaves makes all the difference. You can also add a dollop of sour cream and some tomato salsa or guacamole on the side.

Saturday, 14 January 2012

Broccoli Parmesan and Feta Soup

I served this Broccoli Parmesan and Feta Soup at our Christmas Eve dinner last year and it was an absolute winner. I wish I could take credit for this moreish soup but all the honour has to go to my friend Colleen Grove, also known as Browniegirl, food blogger extraordinaire, and organizer of the annual South African Food and Wine Bloggers Indaba or F.B.I.

The great thing about this soup, other than the fact that it tastes great, is that it freezes very well. I made a huge pot for Christmas and was quite happy to freeze half of it in individual portions and they are coming in quite handy now, during the cold spell in Taiwan. If you decide to freeze some, do so without adding the feta.

Broccoli Parmesan and Feta Soup with a splash of Savanna
Serves 4 as a main meal and about 6 to 8 as a starter

  • a heaped Tbsp of butter
  • 2 Tbsp olive oil
  • 750g Broccoli - rinsed and broken into pieces. I peel and use the stems, too.
  • 2 onions chopped
  • 3 cloves of garlic, sliced
  • 2 Granny Smith apples, peeled, cored and chopped.
  • a splash of Savanna Dry Cider (optional)
  • 1 heaped tsp mixed herbs (or some fresh thyme, if you have)
  • 1.5 litre hot stock. I used pork rib, but you can use any you like.
  • 500 ml milk
  • 1 tsp ground nutmeg
  • Freshly ground black pepper to taste
  • 20 g freshly grated Parmesan


  • 1 Tbsp Feta per serving, crumbled
  • Croutons (I get mine from Carrefour or you can make your own)
  • Parsley, finely chopped (I used finely chopped coriander and it was goood!)


  • Melt the oil and butter in a deep saucepan.
  • Add the onion and herbs and saute over medium heat until soft and glossy, but before it starts to colour.
  • Add the broccoli, apple and garlic and give it a good stir.
  • Add the splash of Savanna, if using. Cover the saucepan, lower the heat and let it steam for about 10 minutes.
  • Add the stock, milk, nutmeg and pepper, and bring it back to a boil.
  • Lower the heat again, and let it simmer for 20 to 30 minutes - until the stems are soft. (Cover, but at an angle - you don't want it to boil over!)
  • Remove saucepan from the heat and use a stick blender to liquidize the soup in the saucepan. If you don't have one, you can also do it in a jug-type (think smoothie) blender. Just remember to let it cool a bit first, only fill halfway and cover with a tea towel to prevent nasty burns.
  • Return the soup to a low heat and add the grated Parmesan. Don't let it boil!
  • Serve with crumbled feta, croutons and some chopped parsley.

You will notice that there is no salt added in the recipe. The stock and feta will add salt, but you can always let each person adjust the seasoning to their taste, after adding the feta.

Thank you Browniegirl for this recipe. This is quite honestly the best broccoli soup I have ever eaten!