In Spotswood College's Food and Nutrition classes, Katy Power teaches her students that the key to cooking great-tasting, nutritious meals day after day is to keep it simple. In Kai with Soul, Katy and her students let you in on how easy cooking for a family can be.

The welcome scent of daffodils and freesias are a sign that spring has arrived and the sight of baby calves and lambs dotting the countryside are a reminder that farmers are flat tack with the cycle of new life and production on the farm.

Tasty and healthy food is essential to keep the body functioning to the best of its ability during these busy times and this week's colourful soups are packed with protein, vitamins, fibre and sustenance. Soup is versatile and, once made, stores well in the fridge, so that anyone in the household can quickly reheat a bowlful at any time of the day.

Both soups use seasonal vegetables that are full of flavour and quality, so they are economical to make. Both require short cooking times and are whizzed or pureed into a thick, creamy consistency.

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A Variety Of Free Outdoor Cooking Recipes: Free outdoor cooking recipes are there for everybody to enjoy and share besides providing the perfect opportunity for people to experiment and have fun while sharing jokes, recipe ideas and more by the camp-side.

While many people take up cooking as a hobby that is reserved for their spare time, others can also benefit from picking up the quick-and-easy methods of free recipes to have the confidence to participate in varied cooking events that occur on food network channels, online portals that advertise free outdoor cooking recipes besides other places.

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The big late-summer salad. There are those who would add tuna to this tomato, bean and lettuce salad, but I think it complicates matters. However, there are certain additions that are pretty much essential if your salad is to be worthy of its name.

Anchovies, olives and basil are there to give the salad its sense of place. Tomatoes likewise. The type of lettuce is debatable, but it is no place for a designer variety. This is Cos or Little Gem territory. The tomatoes should be the knobbly French Marmande, some really ripe plum tomatoes if not. Long French beans are what I expect here.

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INGREDIENTS

    * 1 large sweet potato, cut into chips
    * 4 tsp olive oil
    * 2 x 140g/5oz skinless salmon fillets
    * Thumbnail-size piece ginger, grated
    * Zest 1 lime, plus wedges to serve
    * ½ bunch spring onions, finely chopped
    * 2 tbsp mayo mixed with wasabi (optional)

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Zucchini Rigatoni is a light pasta dish that is perfect for the warm summer months.

The zucchini, garlic, basil, onion, tomato, mushroom, and other vegetables combine to create a complex flavor mosaic. Zucchini rigatoni is an uncompromising vegetarian classic!

Ingredients:
extra virgin olive oil
salt
pepper
3 tbsp butter
1 Serrano pepper, chopped with seeds removed
3/4 medium yellow onion, diced

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When you hear the word 'soup' you would start slurping. There are both vegetarian and non – vegetarian yummy soups, that would take your taste buds and senses to the land of soup flavours.

This crab soup recipe, will absolutely be a super treat for those who love non – vegetarian soups and sea food.So why don't you treat yourself, this evening with this delicious crab soup.

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Dorothy Charron from St. Augustine, Fla., was looking for recipe from many years ago for a moist chocolate cake that had Coca-Cola as an ingredient. Theodora Capezio from Monkton, Md., sent in a recipe for making a Coca-Cola cake that she said she cut from a newspaper a long time ago. She said her young family, with six sons, always enjoyed this cake.

Her original recipe called for the use of oleo, which was what margarine was called when it was first introduced. That gives some idea of what era this recipe dates from. This cake is extremely sweet, one that most kids and adults with a sweet tooth are bound to love. Next time, I think I would be inclined to serve it without the topping and substitute a scoop of vanilla ice cream.

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Mocktails, non- alcoholic party drinks for those who don't go for alcohol or cock tails. Without mocktails a party is not complete. The authentic blend of fruit juices, syrups, cream, herbs and spices has made it so popular among cocktail lovers too. So, next time when you plan a kitty party or a big one, try a mocktail called 'Virgin Colada'.Buzz up!
Ingredients :


10 ml – Coconut Cream
3 scoops – Vanilla Ice cream
50 ml – Pineapple juice
Chocolate syrup & Crushed Ice – As per the requirement

Method :

Keep a slim and tall glass in your freezer and cool it for 5-10 minutes
Mix all the ingredients in a blender
Add the chocolate syrup over the mixture
Pour the mixture into the chilled glass and add crushed ice
Cut a pineapple into ring shape and keep it on the edge of your glass.

Now, sit back and sip on your Virgin Colada.

Servings: 4 Note: You can serve the shishito peppers with salt or with a tempura dipping sauce. This recipe is also good with sugar snap peas. This recipe requires a 4- to 5-quart pot, preferably cast iron, or a tempura frying pan.

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Walnut ricotta pesto is a variation on the more well-known sauce, pesto, made from fresh basil. To retain its fresh flavors, the pesto is not cooked; instead, it is warmed by tossing it with hot pasta. This recipe is from "Lidia Cooks From the Heart of Italy: A Feast of 175 Regional Recipes" by Lidia Matticchio Bastianich.

The pesto is from the region of Emilia-Romagna, home to the city of Bologna and the famous products of Parmigiano-Reggiano and prosciutto di Parma. Though Bastianich calls for freshly made tagliatelle with this sauce, you can use dried fettuccine.

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