Lightly Spiced Butternut Squash Soup

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Lightly Spiced Butternut Squash Soup

 

Lightly Spiced Butternut Squash Soup

With the arrival of Autumn, all the foodies are raving about butternut squash, blackberries and of course pumpkins. Likewise, I'm about to gush about how great butternut squash is. Great source of fibre, low in fat and high in taste quality! Anyways, I'm blessing you guys with this pretty awesome recipe, invented by the one and only Gordon Ramsay. Enjoy!

Course Main Course, Side Dish
Keyword autumn, butternut, cooking, easy, fall, flavour, recipe, recipes, seasonal, simple, soup, squash, tasty
Servings 6
Calories 66 kcal

Ingredients

  • 2 tbsp olive oil
  • few knobs butter
  • 2 onions peeled, chopped
  • 2 bay leaves
  • Sea salt and freshly ground black pepper
  • 1 liter hot chicken stock
  • 1 tsp mild curry powder
  • 1 large butternut squash peeled and cut into small pieces
  • 2 apples cored and sliced with skin on
  • 1 small handful coriander leaves chopped
  • 4 rashers pancetta (up to 6), halved

Instructions

  1. Heat a heavy-based pan with the olive oil and butter, then add the onions, bay leaves and a generous pinch of salt and pepper. Stir well, then cover the pan with a lid and cook over a low heat for 5-7 minutes until the onions begin to soften.
  2. Meanwhile, bring the stock to a simmer in another saucepan. Add the curry powder to the onions and stir for another minute. Tip in the squash and add a little more oil to prevent the squash from scorching too quickly. When you add the butternut squash, add the apples at the same time with a pinch of castor sugar to bring out the fragrance and extra flavours hidden in the soup. (It will also give the finished soup a velvety texture.) Cook for about 10-12 minutes over medium heat, stirring occasionally, until the squash is tender and lightly caramelised.

  3. Pour in just enough hot stock to cover the vegetables and gently simmer for another 5-10 minutes.
  4. Meanwhile, lay the pancetta in a single layer in a hot nonstick frying pan. Fry over medium heat until golden-brown and crisp. Turn over to cook the other side. Drain on kitchen paper and allow to cool slightly.
  5. Fish out and discard the bay leaves. In batches, puree the soup in a food processor or liquidiser until smooth. Return the soup to the pan to reheat. Taste and adjust the seasoning. Ladle the soup into warm bowls and garnish with some chopped coriander and a slice of crispy pancetta on top.
  6. Enjoy!

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

original source: here


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Vegan Mexican Inspired Rice

Mexican Inspired Rice (Vegan!)

"What do vegans even eat? Grass or something?" I'm not even a vegan, but I have heard many people say this before. Irony is, there are millions of vegan recipes out there (that DON'T include lawn clippings). Take this Mexican Inspired Rice for example.Simple,packed with tons of flavour, and extremely delicious. Take THAT vegan-teasers!

Course Main Course
Cuisine Mexican
Keyword cuisine, dish, easy, free, inspired, leftovers, meal, mexican, mexico, recipe, recipes, vegan, veganism, vegetables, vegetarian, vegetarianism
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people

Ingredients

  • 200-300 g brown rice
  • olive oil
  • 1 red pepper
  • a handful of mushrooms
  • tin of black beans
  • tin of sweet corn
  • 1 tbsp tomato puree
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp chilli
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt and pepper
  • 2 tbsp nutritional yeast (substitute for cheese)
  • lime
  • avocado
  • handful of coriander

Instructions

  1. Cook the rice according to packet instructions, or use some leftover rice (Left over rice actually tends to taste a little better!)

  2. Chop up your vegetables and add to a pan over medium heat with a drizzle of oil. Fry until softened.
  3. Add in the cooked rice, black beans, sweetcorn, tomato puree, spices and nutritional yeast and mix together.
  4. Add in a splash of water, stir and cook until heated through.

  5. Serve with more nutritional yeast, lime juice, avocado and coriander.
  6. Bon appetit!

Recipe Notes

  • I used red peppers and mushrooms as an example in this recipe, but use whatever vegetables you have leftover in the fridge, as well as the beans you have sitting in your cupboard.
  • Works best with leftover rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Source: Click here for original


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Vegan Brownies!

 

Vegan Brownies!

These vegan brownies are easy and fun to make! Me and my friend tried this recipe out at her house, and it was a huge success. So ditch that pre-made brownie batter and try this out yourself ,you might just be a professional brownie maker without even knowing it.

Course Dessert
Cuisine American
Keyword brownie, brownies, chocolate, cocoa, coconut, dessert, flavor, healthy, recipe, recipes, vegan, vegetarian
Cook Time 20 minutes

Ingredients

  • 110 g plain flour
  • 20 g cocoa powder
  • 3/4 tsp baking powder
  • 10 g desiccated coconut
  • 80 g brown sugar
  • 50 g golden syrup
  • 120 g soy milk
  • 15 drops vanilla extract

Instructions

  1. To begin with, preheat the oven to 180°C (360°F).
  2. Sift the flour, the cocoa powder, and the baking powder into a bowl.

  3. Add the coconut, the sugar, the syrup, the milk and the vanilla into the bowl, and whisk the ingredients to combine them, and complete the batter.
  4. Pour the batter into a greased 20 centimetres (8 inches) round pan, and bake the brownies for 20 minutes in the preheated oven, remembering to rotate the pan halfway through the cooking time.
  5. Before removing the brownies from the oven, pierce them with a toothpick to ensure that they are cooked. If they are, the pick will come out dry and with no mixture on it.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Original source= Vegan Society


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Blackberry Bakewell squares

 

Blackberry Bakewell squares

At tasty vegetarian dessert

Course Dessert
Keyword dessert, vegetarian
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 16 squares
Calories 390 kcal

Ingredients

  • 80 g butter
  • 150 g digestive biscuits
  • 200 g blackberry jam warmed
  • 200 g blackberries
  • clotted cream to serve

For the filling

  • 250 g butter softened
  • 100 g golden caster sugar plus extra for sprinkling
  • 5 eggs beaten
  • 250 g ground almonds
  • 2 tbsp self-raising flour

Instructions

  1. To make the base, melt the butter, then sizzle until it turns a nutty brown if you want some extra flavour. Blitz the biscuits into crumbs using a food processor, then add the melted butter and blend to mix. Press the crumbs into a lined 20cm square tin, then chill until set. 
  2. Make the filling by beating the butter and sugar together until light and fluffy. Add the eggs one at a time, tip in the flour and almonds and continue beating, then spoon into a piping bag.
  3. Heat oven to 180C/160C fan/gas 4. Remove the tin from the fridge, then spread over the jam, leaving a gap around the edge. Pipe the filling mixture on top, making sure you start with the edge around the jam. Press in the blackberries, sprinkle over the caster sugar and bake for 45-50 mins. The frangipane should be cooked all the way through with a sugary crust on the top. Remove from the oven and leave to cool. Can be made the day before and kept, wrapped, at room temperature. Bring to the picnic in the tin, then cut into squares and serve with a large spoonful of clotted cream.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Source: Original recipe


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Creme Caramel

 

Caramel Creme

A stylish gluten-free dessert which everyone will most definitely enjoy!

Course Dessert
Cuisine French
Keyword advanced, caramel, creme, dessert, diy, flan, food, french, recipe, recipes, simple, tasty
Prep Time 6 hours 40 minutes
Cook Time 50 minutes
Total Time 7 hours 30 minutes
Servings 6 people

Ingredients

  • 1 1/4 cups caster sugar
  • 300 ml thickened cream
  • 1 1/2 cups milk
  • 1 tsp vanilla extract
  • 6 eggs

Instructions

  1. Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.

  2. Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.

  3. Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes.
  4. Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve.

Recipe Notes

This is an advanced recipe, so you (might) need a bit of practice before you get the perfect creme caramel like the ones you see on Google images. Nevertheless you could be a dessert making pro without even knowing it!

Not suitable for vegans.Contains gluten and dairy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Original source: Here