Butternut squash soup with chilli & crème fraîche
Butternut squash soup with chilli & crème fraîche
2016-06-30 01:18:53
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
- 1 butternut squash, about 1kg, peeled and deseeded
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 2 mild red chillies, deseeded and finely chopped
- 850ml hot vegetable stock
- 4 tbsp crème fraîche or sour cream, plus more to serve
Instructions
- Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4 cm/11⁄2in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
- While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and 3⁄4 of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth.
- For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste.
- Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
Tina's Cooks https://tinascooks.com/
Parma Ham salad
Parma Ham salad
2016-06-29 22:59:20
Total Time
30 min
Salad
- 1 packet of rocket (or enough for and handful per person)
- 1/4 a pear per person
- 1 slice of Parma ham per person
- parmesan cheese
- Pine nuts
Dressing
- 2 tablespoons balsamic vinegar
- 4 tablespoons good olive oil
- 1tsp sugar
- 1 clove or garlic bruised
Instructions
- Make your dressing and set aside.
- Wash rocket and put in a salad bowl with the clean sliced pears.
- Dress your leaves and pears with enough dressing to coat nicely then put a handful on each plate.
- Shave parmesan over each and top with a slice of Ham and some toasted pine nuts.
- Drizzle with a bit more dressing to finish.
Tina's Cooks https://tinascooks.com/
Halloumi with warm salsa verde
Halloumi with warm salsa verde
2016-06-29 22:41:35
Total Time
30 min
Halloumi
- 400g/141⁄4oz Halloumi cheese, cut into chunks
For the salsa verde
- 1⁄2 bunch fresh parsley
- 1⁄2 bunch fresh chervil
- 1⁄2 bunch fresh thai basil
- 2 tbsp preserved lemons drained
- 2 garlic cloves, roughly chopped
- 150ml/51⁄4fl oz olive oil
- 1 fresh lemon
- Black pepper
Instructions
- Slice the halloumi into wedges about 1 cm thick.
- Chop all the herbs and the lemon and Garlic, add your oil to the pan then the garlic lightly fry do not brown then add your lemon and herbs turn off the heat and set aside.
- In another non stick pan heat a splash of oil and fry your cheese on both sides till a golden,( this can be done on the BBQ or under grill oven also) to serve warm your sauce add a squeeze of fresh lemon and serve with french bread or a light green salad.
Tina's Cooks https://tinascooks.com/
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