We heated up some Roasted GarlicandButternutSquash Soup we'd made earlier in the week and dunked some of Paul's sourdough bread into the sweet goodness while we talked through our next life step
Made with saffron, rose water, cardamom, turmeric, and cinnamon, these lovely bites are bursting with delicious flavors… and thank goodness I’m not the only weirdo to blend exotic spices and a vegetable into a dessert situation
To start, chop an onion and sweat it in Fry-LightAdd some diced red and green pepperChop your butternutsquash - I cut up a whole one as I used the leftover to make soupBoil the butternutsquash until tender in some vegetable stock
Sweat the onions, garlic, lemongrass, ginger and chilli with a little salt until really soft. Add the frozen (or fresh) butternutsquash with the stock and bring to the boil
I flavoured the mixture with cumin, ground corianderand turmeric, and also added some spring onions, garlic, and some tomatoes to keep things nice and juicy
This soup, however, I actually wrote down when I made it a few months ago…and up until the last few days (when I started trying to avoid high FODMAP foods – of which butternutsquash in medium and thus best eaten only in small quantities, andgarlicand onion is high and therefore avoided) it has served me very well since butternutsquash is cheap and readily available at the moment
This pistachio and slow roasted tomato rotolo is rousing in that the slow tomatoes tingle on the tongue with sharp sweetness and the pistachio and quark is a whack of aroma and colour which balances with the rich and thick spicedbutternutsquash sauce
ButternutSquash with Spices, Lime and Yogurt Sauce. While the squash is roasting peel the limes, cut into small chunks and place in a bowl, sprinkle over a pinch of sea salt and a tablespoon of olive oil
Homemade GarlicBread Twists are best served warm – they are delicious when dunked in your favourite sauce – and are perfect to serve at a BBQ as your other food cooks
The other day when I posted a picture of these garlic knots on my facebook page I got a comment from someone says extra walking and extra calories, I mean being Indians we don't do bread daily but once in a while its ok
Halve the butternutsquash, scoop out the seeds and score the flesh with a sharp knife. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix
The butternut adds lovely vibrant colour and a slightly sweet taste to this richly spiced curry. Be assured that the word 'spiced' does not actually mean this is extra hot (as in spicy) this is just a lovely warming delicious and very tasty curry
In a bowl mix butter with dried herbs,chopped garlic,coriander leaves and salt. Now a days i am rarely blogging since my daughter's board exam's are fast approaching i have sit beside her and encourage her
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