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?

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

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