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The Veils Edge Apothecary Cooks

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The Veils Edge Apothecary Cooks

I've always been a passionate cook and love to share my knowledge with my family and friends.Welcome!

05/06/2026

Tonight's "Eff it Friday" recipe is the "Pizza filo" :-)
We had some left over filo pastry from making spanakopita some layered the pastry in a greased pan and heated the oven to 200 degrees:-) We layered cheese, pizza sauce and fresh basil on the first layer, Danish salami and pizza sauce for the second layer, topped it with basil, Swiss brown mushrooms, olives and more pizza sauce and cheese. To finish it off- we simply folded the filo pastry over the mixture (with wet hands) and then popped it into the oven for 30 minutes. :-) Happy Long Weekend and hope you all have an incredible time :-) Happy Cooking :-) 💖

03/06/2026

English muffins turned out great- I rose them overnight in the fridge and then let them come to room temperature during the day to bake at night, resulting in a very airy texture :-) I skipped the polenta on the outside because I forgot it 🤣💖 The two extra rolls have been wrapped in baking paper and stored in the freezer for future baking :-) Luc was a little sniffly yesterday- so I made a elderberry and elderflower infused manuka honey, because he'll always accept a cup of tea and it's a great way to get nutrients in :-) I also impressed myself by making the worst tasting but effective detox bitters (nettle, apple cider vinegar, himalayan salt and psyllium husk) which Adam has refused to touch and I need a full glass of water stirred in to stomach them 🤣 Happy Cooking 💖

31/05/2026

Full moon kitchen fun :-) 💖 Buckwheat and white sourdough starters, non alcoholic ginger beer plant, overnight rise english muffins in the fridge, lentils soaking for a plant based protein bread, and two "moon teas" made :-) Happy Cooking :-) 💖

23/05/2026

Today's test kitchen (and cooking for our family) consisted of Adam's favourite vegetable pizza foccacia and a gluten free spinach, roquet and danish feta quiche :-) I turned my back for two seconds and a piece of the foccacia was gone and Adam was munching happily away :-) The smashed potato crust was very simple- I boiled potatoes with a touch of Maldon salt and lemon juice in the water and crushed it down with a masher and shaped it up the sides- after this I baked it for 35 minutes in the oven at 200 degrees, removed it and threw half a bag of the IGA spinach and rocquet mix a whole block of danish feta crumbled and then six eggs mixed with a little water for the quiche base :-) Very handy if you want to use up leftovers and an excellent breakfast quiche served hot or cold :-) Happy Cooking 💖

22/05/2026

I've been busily experimenting with overnight rise bread and I managed to find 2 essentially bomb proof recipes- I'll be posting them in the comments shortly :-) Overnight rising is very helpful because it requires a short amount of mixing, a little bit of kneading and simply cover overnight and put it in the fridge so it's great for easy meal prep and for the "I dont have time for this s@ #$" moments :-) These recipes are John Averis (my stepdad) approved- and considering he's been a chef longer than I've been alive, his opinion is very valuable to me- Thankyou so much John!! :-) Happy Cooking 💖 Let me know if you're interested in being on my taste tester panel too 💖

13/05/2026

One of my favourite lunches has always been soup and I managed to find my cauliflower and white bean soup- packed full of cauliflower and extra protein in the form of beans, it's deceptively filling and can be served as a complete meal :-)

CAULIFLOWER AND WHITE BEAN SOUP

INGREDIENTS
• ½ head of cauliflower
• 400gm tin of cannellini beans or any other white bean
• 1 tbsp of vegeta stock and water to cover the cauliflower or liquid stock to cover the cauliflower
• Fresh rosemary and sage to taste
• Bay leaf

METHOD:
• Roughly chop cauliflower and add enough water and vegeta or liquid stock to cover the pieces.
•Simmer gently until cauliflower is soft and add beans and herbs.
• Simmer for another 10 minutes and puree before serving.

Happy Cooking 💞💞💞

11/05/2026

Hi Everyone :-)

Tonight's soup is "Meadgrain Monday" because in this house- we listen and we don't judge 🤣( Adam tried mead and it unfortunately his mead bit him! 😅)

Potato and Leek Soup

Ingredients

1 large leek (washed and cut into thin slivers up until the light green part)

3 large potatoes diced (skin on or off according to taste)

2 tsp of stock powder and 1 L of water OR 1L liquid stock of your choice

Bay leaf

Olive oil

Salt and pepper

Method

1. Add olive oil to pan, put potatoes in and cook until they are soft and a little crumbly.

2. Add leeks to the potato and cook until they soften.

3. Season with pepper and add stock or stock powder and water.

4. Add Bay leaf and gently simmer until the potatoes are entirely cooked and you can push a fork through them.

5. Taste and add salt if needed.

6. Puree while hot with a stick blender and put back on the heat for 10 minutes on low.

7. While the soup is cooking, mix together a tablespoon of butter and a teaspoon of minced garlic. Place bread under the grill to toast one side lightly and then top the untrusted side with garlic butter mixture and Tasty cheese. Grill until melted and serve to your favourite meadgrain patient with a strong cup of tea with honey.

Happy Cooking! 💖

10/05/2026

It's SOUP WEATHER SUNDAY!! :-)

Thankyou so much to Tammy Mills and Beth Williams for giving me the inspiration to start sharing recipes again- love you both heaps :-) 🤗💖🤗💖💞💞💞🌹🌹🌹 I've been thinking about the best way to tackle this so I'll start with our Broccoli and Cheese Soup which is one of our favourites :-) 🤗💖🤗💖💞💞💞🌹🌹🌹 Simple and delicious :-) I'll also show how to make soup bases for your fridge and stock cubes you can store in the freezer at a later date- I've never written down how to do them before 🤣🤗💖🤗💖💞💞💞🌹🌹🌹 Happy Mothers Day and Happy Cooking :-) 💖 xoxo

BROCCOLI AND CHEESE SOUP

INGREDIENTS
• 2 heads of Broccoli

• 2 tsp Vegeta vegetable stock

* 500ml water (or more if needed- your Broccoli needs to be covered by water)

*1/2 cup cheese of your choice (preferably a hard cheese/sharp cheddar)

METHOD:

• Roughly chop Broccoli including the stems.

• Pour your water into the pot until the Broccoli is covered and add stock and seasoning to taste.

• Simmer until tender and then puree with a blender.

• Crumble cheese into the soup and stir until the cheese is combined.

Optional- if you find this is not as filling as you need- please feel free to add boiled potato and puree again, or a can of white beans for a protein and fibre kick :-) 💖

Adam prefers his soup with grilled cheese and garlic bread so I'll include the compound butter I use as well at his request :-) 💖

09/05/2026

Happy Birthday to our gorgeous Tammy Mills :-) 🤗💖🤗💖💞💞💞🌹🌹🌹 I'm back after a small break and will be cooking up a storm with recipes for our favourite soup recipes inspired by Tammy and Beth Williams 💖💖💖 Love you both to pieces and Happy Cooking 💖

01/02/2026

LAST POST FOR THE DAY!

Thankyou to everyone who has let me play "catch ups" with my daily writing and cooking challenge today!

I plan to be more organised in the future and look forward to bringing you more recipes next week including my 4 ingredient olive oil bread, fajita marinade, marinated steak recipe and a few other things I can guarantee I'll think of :-)

Happy Cooking and thankyou so much for your patience

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