Caramelised Onion and Roasted Butternut Squash Soup

This is a lovely cuddle of a soup. Sweet and warming.

You’ll need:

  • A medium to large butternut squash
  • Two medium white onions
  • Demerara sugar
  • One to one-and-a-half pints of vegetable stock
  • Large bunch of parsley
  • Olive oil
  • Salt & pepper

Take the squash; peel, de-seed, and chop into small pieces. Place into a roasting tin with some olive oil and season well with salt and pepper, give this a good mix to ensure the oil, salt & pepper is covering the squash. Put into a preheated oven (gas mark 5), and roast until soft, turn once or twice. It should take about 20 – 25 minutes to cook.

While the squash is roasting, peel and chop the onions. Saute these over a medium heat in a pan with a little olive oil, as they start to brown add a large knob of butter. Once the butter has melted add enough brown demerara sugar to just cover the onions. Lower the heat and allow the onions to caramelise in the sugar. Make sure to stir regularly and don’t allow the sugar-onion mix to burn on the bottom of the pan.

Once the squash is roasted and soft (you can test with the tip of a knife), add it to the onion. Pour in enough vegetable stock (probably about a pint) to cover both and bring to the boil. Turn down the heat and simmer for about 10 minutes.

While the mixture is cooking, wash and coarsely chop and large bunch of parsley, and then add to the simmering mix.

Remove the soup from the heat and pour into a liquidizer (you may need to do this in batches) and blitz until smooth. Alternatively blitz in the pan with a hand blender (being careful not to splash yourself with the hot mixture)!

Return the now smooth mixture to the heat, and bring back to the boil.

Serve with crusty sourdough or bread of your choice.

Once cool this will keep in a refrigerator or can be frozen to enjoy at a later date.

The Week That Was #1 – I’m Back

So I’ve made a decision to try and get back to posting at least once a week. I’m going to ditch the old format of the “Quick Links” posts but stick with the premise of reviewing the previous week. We’ll see how that goes and what comes out of that in terms of topics, but my suspicions is that the overall content will broadly be the same. So here we go!

Continue reading “The Week That Was #1 – I’m Back”

Caramelised Onion, Feta & Beetroot Tart

At the weekend I was down on the allotment and dug the last of the beetroot from the plot (I wanted to dig over that part of the plot in preparation for the new growing season). There were quite a few good ones, but not quite enough to pickle or store for the longer term so I decided to make a tart with them.

I used a sheet of ready-made puff pastry (because that’s what I had), and greased and lined my quiche dish with it, as it takes approx half the sheet of pastry I cut the remainder into strips to add to the top of the tart once the filling was in.

I cut up two medium sized onions and gently sauteed them in a little olive oil, as they were browning I added some butter and once that had melted a tablespoon of brown sugar and allowed them to caramelise on a low heat.

I boiled the beetroot, and removed the skins and then sliced roughly into chunks.

Once the onions were ready I added them as a layer to the bottom of the flan and then tipped the beetroot and some roughly chopped feta on top.

I whisked up a couple of large eggs with approximately 100ml of milk seasoned with pepper and added this to the flan. Then topped off with the remaining puff pastry strips.

Cooked for about 40 mins at gas mark 6, until the milk / egg mixture had solidified. Served with some mixed green veg.

Making Christmas Puddings (Gluten Free, Virtually Fat Free and No Added Sugar)

It’s that time of the year when baking and making turns to Christmas.

I doubled up the ingredients in the video, but here they are to make a approximate 2.5 pint pudding:

225g whole sultanas (minced)
225g whole sultanas
225g large raisins (minced)
75g large raisins
16 giant prunes (soaked for 48hrs, then stoned and minced)
100g walnuts & almonds finely chopped
250ml prune juice (from soaking prunes)
1tsp ground mixed spice
Zest of half-a-lemon
225g ground almonds or hazlenuts
125ml brandy or whisky
2 egg yolks beaten

Making Jams and Jellies

It’s that time of year when the preserving pan comes out and I turn some of the produce from the allotment and elsewhere into preserves: jams, chutneys, jellies, and pickles.

I made some pumpkin and ginger jam (which always turns out more like a marmalade) and a first for me, quince jelly. For both of these I made videos of the process. You can watch these below.

Pumpkin & Ginger Jam

 

 

Quince Jelly

Dorset Apple Cake

I had a gift of a bag full of cooking apples at the weekend, and made a couple of different things. First an apple crumble, and then also a Dorset Apple Cake. I recorded the apple cake production (see below). I’m also planning to make something called Friar’s Omelette, which is nothing like an omelette, but another cake, before I can do that I need to top up some ingredients.