16th April 2013
Never get so busy making a living, that you forget to make a life.
Tis good to support & help each other!
I really enjoyed yesterday, it was my idea of
a perfect day at home, I walked Alfie twice for 40 minutes and it was actually
warm enough not to wear gloves, we walked different routes to normal so it was
also a little interesting. I spent time chatting with mom and I
also spent some time cooking and thoroughly enjoyed it, no rushing about just taking my time with
everything - perfect.
Both recipes I made were delicious, I’ve
never thought of doing a soup in the microwave but it worked well, and I really
enjoyed the time it took to make the risotto, just standing there stirring for
what seemed like an age but wasn’t that long really. I have been told you can leave them risottos
to their own devices but I enjoy the stirring, it’s quite therapeautic. Recipes for both are below.
Microwave Butternut Squash Soup
Takes about 15 minutes Serves: 2, 1pp each
225g cubed butternut squash,
1 onions, chopped
15g low fat spread (2pp)
400ml chicken stock made using 1 oxo cube
salt and freshly ground black pepper to taste
a bit of ground nutmeg
a bit of ground cinnamon
In a large microwave safe dish combine squash,
onions and butter. Cover and microwave on high for 4 minutes. Stir in stock and
cook on high for another 10 minutes, or until squash is tender.
Puree squash, onions and stock in food processor or
blender. Add salt and pepper, nutmeg, and cinnamon to taste. Serve.
Butternut
squash & parmesan risotto
Serves: 2, 10pp each
For the risotto
50g low fat spread
100g Risotto Rice
25g Parmesan grated,
For the risotto
50g low fat spread
100g Risotto Rice
25g Parmesan grated,
For the stock
1 litre vegetable stock – use 4 oxo cubes
2 cloves garlic
Pinch of saffron strands
2 tbsp white wine
1 tsp tomato puree
300g peeled & diced into 1cm cubes butternut squash
1. For the stock, place the vegetable stock in a large
pan with the garlic, saffron, white wine and tomato puree. Bring it to the
boil, then simmer for 5-10 minutes.
2. Add butternut squash to the stock. Continue to simmer the stock for about 10 minutes until the squash is just tender. Using a slotted spoon, transfer the squash to a plate and set aside. Then remove and discard the garlic cloves.
3. To make the risotto, melt half the low fat spread in a heavy-based pan, add the rice and stir it well with a wooden spoon on a low heat for 1 minute. Gradually ladle in the hot stock a little at a time, stirring constantly and ensuring that each addition has been fully absorbed by the rice before adding another ladleful.
4. When the rice is just tender, about 15-20 minutes, stir in the cooked squash. Keep adding the remaining stock for about 5 minutes, or until the rice is creamy and the stock is absorbed. Stir in the parmesan and the rest of the low fat spread. Season and serve
2. Add butternut squash to the stock. Continue to simmer the stock for about 10 minutes until the squash is just tender. Using a slotted spoon, transfer the squash to a plate and set aside. Then remove and discard the garlic cloves.
3. To make the risotto, melt half the low fat spread in a heavy-based pan, add the rice and stir it well with a wooden spoon on a low heat for 1 minute. Gradually ladle in the hot stock a little at a time, stirring constantly and ensuring that each addition has been fully absorbed by the rice before adding another ladleful.
4. When the rice is just tender, about 15-20 minutes, stir in the cooked squash. Keep adding the remaining stock for about 5 minutes, or until the rice is creamy and the stock is absorbed. Stir in the parmesan and the rest of the low fat spread. Season and serve
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So I better get moving, got a busy day and I’m
swapping my broadband too, that’ll be fun – not, there appears to be a lot of
wires to contend with and I’m not feeling very techy! I’m sure it’ll be ok though, if not I’ll call
for help.
Enjoy your Tuesday & make sure you
EatGorgeous.
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