Here’s the recipe I promised, I made this soup last weekend and it was delicious.
Cooking time: 50 minutes
25g (1oz) Butter
1 clove garlic, crushed
225g (8 oz) sweet potato, diced
1 small butternut squash, diced
1/4 teaspoon sweet smoked paprika
1/2 red chili, finely diced
750ml (26 fl.oz) vegetable stock
2 teaspoons whole grain mustard
1 tablespoon parmesan cheese, finely grated
125 ml (1/4 pint) double cream
Salt and freshly ground black pepper
-Melt the butter in a pan, add the garlic, sweet potato and butternut squash, stir, cover and cook for 10 minutes.
-Add the smoked paprika and red chili, then cook for 1 minute.
-Add the stock and bring to the boil, cover and simmer for 15-20 minutes until vegetables are tender.
-Allow to cool a little, then stir in the mustard and parmesan. Blend until smooth.
-Return to the pan, add the cream, season to taste, then gently reheat for 2 minutes and serve.
Recipe is taken from the book; New Covent Garden Food Co, Soup for all seasons.
I made one batch without chili for my children, they loved it. So just as nice with chili as without.
Have a lovely weekend!
I have of late been working on my goals for the next 12 months. One of the things that I have on my list is to try ONE new recipe a week. I don’t know about you, but we always seem to just eat the same things…and if you eat the same things nothing will change.
I found a mouth-watering recipe for Spinach pie, which I cooked on Thursday. It was surprisingly easy, I found most ingredients in the shop (this is not common practise over here.) and I really enjoyed the process. And it was a success, even my five-year old loved it! Mission accomplished.
Here’s the recipe;
For two persons
1tbls olive oil
2 medium-sized onions, peeled and finely chopped
2 garlic cloves, peeled and crushed
300g Spinach, washed and chopped
20 olives, pipped and chopped
1tbls finely chopped mint
1tbls finely chopped parsley
1 whipped egg
200g Feta cheese, crumbled
1 tbls Sunflower seeds
8 sheets phyllo dough (I used normal pastry)
Heat the oven to 180 degrees. Heat the olive oil in a pan and soften the onion and garlic for about five minutes. Add the spinach and stir, then pour it into a big bowl. Add the olives, herbs, egg, feta and sunflower seeds and stir well to mix it all up.
Put the phyllo dough in a pie dish, at about 25 cm in diameter. Leave the dough to hang a bit over the edge and brush every layer with olive oil. Pour the filling in the dish, then gather the ends of the dough to create an edge. cook the pie in the oven until the filling has set and the phyllo dough has got a nice color, that will take approximately 30-35 minutes.
This recipe is taken from a lovely book; Super Health with natural food (Superhälsa med naturlig mat) by Natalie Savona.