Fruit Soup – recipe | Champagne Twist

Fruit soup Champagne TwistHello,

OK, so you’re probably thinking, “fruit soup? Is that a thing?”

Well as it may surprise you, the answer is yes. And you’ve probably have already heard of at least one type of fruit soup. May I remind you that one of the world’s most popular soups is made from fruit – remember our friend the humble tomato soup?

So carrying on this idea, I thought how fun it could be to create a soup from say berries. If you follow my Instagram account, you may know that I have a glut of blackberries growing in the garden.  I have already filled my freezer with tubs and tubs of blackberries, which should sustain me through the winter. I also plan to make blackberry and lavender jam, blackberry and apple pies, blackberry and apple pie filling for the freezer … yes just 3 weeks into the blackberry season and I’m fast running out of space, ideas and love for the berry.

Berry soup is the answer … which I’m enjoying most days for breakfast. The recipe, you may be glad to know, is ridiculously simple, with no prep dishes to clean up afterwards. You can also use this recipe as a base for smoothies or  sauces for pudding such as with ice-cream or frozen yogurt. Serve warm or as I prefer on a hot summer’s day, chilled.

Berry Fruit Soup – recipe by Champagne Twist

Serves 2

mixed berry and banana soup recipe by champagne twist
Fruit soup recipe | Champagne Twist


  • 8-10 strawberries
  • 10 blueberries
  • 10 blackberries
  • 1 medium size banana
  • 2 dsps natural or vanilla yogurt
  • mint leaves for decoration (optional)


  1. Reserving 1 tbsp of the yogurt and a few berries for decoration, add all the fruit and the yogurt in a blender, and blitz until smooth.
  2. Divide the mixture equally between 2 bowls.
  3. To each serving, whirl 1/2 a tbsp of yogurt.
  4. Decorate with the reserved berries and fruit syrup if using. Finish with a sprig of mint for decoration, if you wish.
berry soup recipe by champagne
Fruit soup recipe | Champagne Twist

Courgette and onion medley open pie – recipe | Champagne Twist

Hello folks,

The weather is being a bit odd today. It’s either raining cats and dogs or grey and overcast.

Last week, I purchased loads of courgettes and rather than make the usual quiche for lunch, I wanted to make something different. The onion medley idea came from using up other ingredients in the fridge.

This is a quick recipe, which can be served hot, warm or cold.

courgette onion pie

Courgette and onion medley open pie – recipe | Champagne Twist


  • 3 large courgette, thinly sliced
  • 3 tbsp olive oil
  • 1 leek, sliced
  • 1 red onion, sliced
  • 1 banana shallot, sliced
  • 3 cloves of garlic, sliced
  • pinch cayenne pepper
  • pinch chilli pepper flakes
  • pinch of dried thyme
  • pinch of salt
  • 1 tsp ground black pepper
  • 320g pack ready-rolled puff pastry
  • 50g cream cheese, at room temperature
  • splash of milk


  1. Preheat the oven to 220C.
  2. Place the courgette slices in a large mixing bowl.
  3. Add the oil, leek, red onion, shallot, garlic, cayenne pepper, chilli flakes, thyme, salt and black pepper, to the sliced courgettes and toss everything together to ensure even covering. Set aside.
  4. Place the pastry on a baking sheet. Using the tip of a sharp knife, lightly score a 1 cm line around the edge of the pastry to form a ‘frame’.
  5. In a separate, small bowl or jug, add in the cream cheese and milk. Mix well until fully combined.
  6. Place the courgette and onion mixture on to the pastry base, in an even layer. Making sure not to cover the outer pastry ‘frame.
  7. Bake the pie on the middle shelf of the oven for 20-25 minutes, until the pastry has risen and golden brown.  Serve with a crisp green salad.

courgetteonion pie bake



Roasted fennel with mixed tomatoes – recipe | Champagne Twist

This is a quick and easy recipe where the oven does most of the work. Great as a barbecue dish too.

Roasted fennel with mixed tomatoes – recipe


  • 2 fennel bulbs including tops, core and thinly sliced
  • 1 whole garlic bulb, peeled
  • 1 whole lemon, quartered
  • 3 tbsp olive oil
  • 1 tsp salt
  • 300g punnet of mixed tomatoes – I used Isle of Wight tomato selection pack
Roasted vegetable dish recipe, fennel tomato
Roasted Fennel with Mixed Tomatoes recipe


  1. Pre heat the oven to 230C / 450F / Gas Mark 8
  2. Place the fennel, garlic cloves and lemon on a baking tray.  Sprinkle salt onto the veg, then drizzle over with oil. Toss together to ensure an even coating.
  3. Roast in the oven for 30 minues or until the fennel is golden brown.
  4. Stir in the tomatoes, return the baking tray to the oven and cook for 2-3 more minutes. Serve immediately.
Roasted vegetable dish with fennel, lemon and tomato
Roasted Fennel with Mixed Tomatoes recipe
seasoning recipe - celery salt

Celery Salt – recipe

Hello everyone,

This is a quick recipe, because a) I like quick recipes, and b) it’s the recipe is a useful seasoning, which may help to reduce sodium intake.

I often use celery salt where recipes ask for ordinary salt, as I believe it gives an added flavour dimension in savoury dishes.  When you think about it, if a recipe asks for a teaspoon of salt, by using celery salt, you’re actually only using 1/3 of a teaspoon of salt, with the remainder made up of a herb. That’s got to be a good thing, right?

seasoning recipe - celery salt
Celery Salt – recipe by Champagne Twist

Celery Salt – recipe


  • 1/2 cup celery seed
  • 1/4 cup sea salt


Now pay attention, this is where it gets complicated …

Mix the 2 ingredients in a bowl, until well combined. Pour the celery salt into a clean, sealable container. Done.


Do you use flavoured salts as an alternative to the traditional salt and pepper? Let me know in the comments below.

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Thanks for reading, see you soon 🙂


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