Friday, 20 October 2017

Butternut Squash, Chickpeas and Leek Stew

It certainly is getting colder, especially in the evenings and definitely time for soups and stews.

Many years ago, actually it was in 2004 when I lived in Scotland, I made Denis Cotters of Cafe Paradiso fame Squash, Butter bean and Leek Stew.  I ended up making this again, only after 
having paged through the cookbook Paradiso Seasons and was reminded of all those recipes I made before I began this blog. 
Over the years I have adapted the Squash, Butter Bean and Leek Stew recipe as I did not always have butter beans or enough squash.  My version is made with Butternut Squash, Carrots, Chickpeas and Leeks.

Sadly this time round I overcooked the vegetables, so this Butternut Squash, Chickpeas and Leek Stew was bordering more on chunky soup than stew, still very very tasty.

Tuesday, 17 October 2017

'Cheesy' Broccoli Beer Soup with Smoky Sunflower Chorizo Croutons

Did you see the red sun yesterday?!

It was truly Amazing - I am not one of those people who throws the word around lightly, it really was amazing.  

Early on in the week I made a Red Tomato Curry, today I share a bowl red soup which by all means should have been green according to the both the photograph in the cookbook, but also the ingredients including broccoli.  Upon a little research on blogophere, I noted that other food bloggers had also made the Cheesy Broccoli Beer Soup and it was also not the vibrant green featured in the cookbook Street Vegan, so I felt relieved that I was not heavy handed with either the soy sauce  or tamari and smoked paprika.    
Anyway, this Cheesy Broccoli Beer Soup with Smoky Sunflower Chorizo Croutons was ridiculously flavourful, but in a very good way.  I especially loved the different levels of flavour from the topping the beer, the cheesiness from the nutritional yeas.  It was also very velvety.  Its definitely a soup that clings to the spoon.
I even loved the Smoky Sunflower Chorizo which I served as croutons, but I could easily eat it as a nibble in place of savoury nuts too. 

Sunday, 15 October 2017

Red Tomato, Fenugreek, Paneer Coconut Curry

Over the weekend, we cleared the greenhouse and harvested the last of the ripe red tomatoes and some of the green, the rest were removed and burned.

Saturday, 14 October 2017

Roasted Marrow Salad with Black Olives and Lemon Oil

I thought I had shared all my marrow recipes last month, but must have missed this somehow, saying that though I do still have one marrow remaining in the vegetable basket.

I made this Roasted Marrow Potato Salad with Black Olives a couple of weeks back around the same time I made the Marrow Lemon Conserve.
This Roasted Marrow Potato Salad with Black Olives  wasn't anything special, but it made for a change from the typical pasta salads that I make for work.  It was also a good way to use up some left over potatoes and my marrow aka summer squash harvest from the garden.  The dressing was simple, an oil vinaigrette made with Azada Lemon oil.

  I am sharing this with Soups, Salads and Sammies hosted by Kahakai Kitchen.