Saturday, April 15, 2017

Tip on peeling Garlic

This isn't a recipie, but I was cooking soup today and as usual wanted to put garlic in it. A few months ago I accidentally wet a bulb of garlic before peeling it and found that as the skin was wet it peeled easier.

I now do this deliberately soaking the cloves of garlic in water for about 30 seconds to a minute before I peel them. After slightly crushing and cutting off the root end of the clove they peel so much easier.

If your reading this dear reader give it a go and let me know if it works for you?

Thursday, April 6, 2017

Butternut Squash Risoto

I made this as I was in the local German supermarket and they had Butternut Squash on offer, and this is one of our favourite recopies.

Ingredients

500g Butternut Squash in about 1cm dice
200g Long grain white Rice (I use the 40-50p Kilo supermarket own brand)
2 Sticks of celery
2 medium Onions
1 medium Carrot
2-3 Cloves Garlic
30mls Vegetable Oil
20g Swiss vegetable bouillon powder made up to I Litre of stock with water
Salt and pepper to taste

Method

Finely chop the celery, onion, carrot and garlic, place in your pan and sweat off with the oil. Add about a third of the Squash and the rice and stir to coat rice in the oil and soften the squash a little. The stock should be in a pan and kept just off the boil, start to add a ladle or two at a time and continue to stir, as the stock is absorbed add more. After 10 minutes add the remaining Squash and continue adding stock until it is all used up or the squash and rice are cooked to your taste. Traditionally the rice should be cooked but still have a little bite (Al Dente) but if you like it softer cook for a little longer. If you have used all the stock before the rice is cooked add a little hot water.

The completed risotto should not be too wet or too dry, it should genitally rest into the serving dish without a lot of free stock.

Can be served as is or with Cheese stirred through it just prior to serving and a little grated cheese or fresh herbs sprinkled over before taking to the table.

This comfortably serves 4 and without the cheese is about 330 calories a portion.      



Butternut Squash and Lentil Soup

I was planning a few days away and wanted to use up the remaining perishables in the fridge and vegetable tray and came up with this recipe.

Ingredients

300g Butternut Squash
200g (2 medium) Carrots
150g (1medium) Onion
200g (2 medium) Potatoes 
100g split red lentils
2-3 cloves garlic 
15g Swiss bouillon powder
30mls (2 Tablespoons) Rapeseed Oil
3 tablespoons of Soy Sauce
Pepper to season
1Ltr hot Water  from the kettle

Method

Chop all the vegetables and garlic and put in the pan with the oil. Sweat the veg until softened a little and add the lentils and soy sauce and bouillon powder. Continue to sweat the veg mix for a further 2-3 minutes then add the water. Bring it all to a boil then reduce the heat and simmer until the lentils and all the vegetables are cooked, about half and hour. You can then mash the vegetables up with a potato masher if you want some texture in the final soup or blend with a stick blender for a nice smooth velvety soup.

Serve as it is with crusty bread or with a little grated cheese, croutons or garnish of your choice. 

Serves 3-4 and comes in at 230-310 calories and 35-50 pence a serving without any garnish.