This is a warming, tasty & colourful soup to brighten up a Winter’s day. Perfect with a tattie scone for lunch. We really eat a lot of soup in the Winter and are certain it helps to keep us healthy! Give this one a try……
squash
Pumpkin Soufflé Pancakes
A tasty, lightly spiced pumpkin soufflé inside a savoury buckwheat galette – what’s not to love! We replace the traditional cheese in a soufflé here with sun dried tomatoes and chilli to give another dimension. These might seem fiddly, but they’re easy to construct and if you can’t be bothered to make the galettes you could always use a gluten free wrap instead! Serve for dinner with a rustic salad….
Stuffed Squash
This recipe is one to celebrate the change in season. We are combining the new warm colours and comforting flavours of Autumn cooking with the lovely bright flesh of the squash but zinging things up with a fresh, summery filling of coconut, ginger, lime and coriander. This is possibly the easiest meal ever, once you’ve chopped your squash in half! Let the oven do the work and enjoy the wait!
Serves 4
2 small squash suitable for halfing or if very small use 4
One tin of coconut milk
Thumbsize piece of ginger, grated
1- 2 limes – grated rind and juice
2 garlic cloves, crushed
Small bunch coriander, chopped
Teaspoon of pink peppercorns
Olive oil
1. Heat oven to 200c
2. Cut squash in half and remove seeds. Score the flesh with a knife in a criss-cross fashion and drizzle with a little oil and sprinkle with salt and pepper.
3. Place on a tray or oven dish , making sure the halves stay upright . Cover with a sheet of tinfoil and bake for 45 mins to one hour until the squash is tender
4. Meanwhile mix together the filling ingredients, except the peppercorns, adding as much lime to suit your taste.
5. When the squash are cooked carefully spoon in the coconut mixture – any extra sauce can be added as you eat.
6. Sprinkle a few pink peppercorns and pop back into the oven uncovered for about 10 mins until heated through .
That’s it! Ready to serve with some green salad for an easy and tasty meal.
Spiced Pumpkin Soup
Continuing with our Autumnal, Seasonal recipes, this recipe makes the most of the season’s favourite veg – the pumpkin! We used spaghetti squash for this soup, but you could easily make it with another pumpkin and it will be just as tasty. There’s just the right amount of spice to warm you up but not so much to blow your head off. Keep warm and eat soup – there’s nothing better to do when the weather’s a bit dreary!…
Stuffed Baby Squash
This recipe makes a rich meal for 2. Perfect for an Autumn weekend dinner as it takes a little bit of time (despite being very easy). Serve with pilaf and a green salad as you wish….
Winter Garden Veg Soup
In Winter, veg soup is an essential! This is a great staple recipe that you can add any veg you like to. Serve hot at lunch time with some corn bread et voilà! A satisfied stomach you will have!…