I know I am not alone in my love for the autumnal season and the gentle kicking of dry leaves in the park under the halo of sun glow. But here (meaning Scotland), the sun has hardly glowed with warmth being constantly overwhelmed by the looming dark clouds. The withered and lifeless leaves here are not airy fairy light, but soggy, stodgy ad stinky with damp - yes some of us are constantly treading in puddles; and getting drenched by the piddly rain
The one thing the autumn season certainly does well: is that it gently encourages some of us to make soup in our homes, including mine. I have to say though, with the weather particularly in the central belt of Scotland being pretty much wet, grotty and overcast - all year - soup has been featuring on my menu almost every week, but on the plus side, they have all been varied and very different reflecting the seasons.
This one is made with sun gold, buttery Butternut Squash and soft black and brown beans; enhanced further with cumin seeds and Jalapeño peppers.
I would like to say that the soup remained this beautiful golden colour, but once the black beans were blitzed in the food processor, it became earthy in colour (see below) - the flavour was still awesome. I did save some black beans as garnish, but they sunk as I took the photograph. I have to say the pickled Jalapeño peppers really makes a difference to the soup, so don't go omitting it. Its pickly warmth lifts the soup and makes you feel all warm and happy inside, well it did me (then again I am easily pleased). If you like the sound of this soup my Chilli Spiked Roasted Pumpkin Soup may also appeal to your senses - click here.
I am sharing a bowl of this soup with Deb of Kahakai Kitchen for this week’s Souper (Soup, Salad and Sammies) Sundays; and to No Croutons Required October challenge to create either a soup or salad incorporating Squashes. NCR is alternately hosted between Lisa or Jacqueline of Tinned Tomatoes, who is this months host.
Butternut Squash and Black Bean Soup with Pickled Jalapeño
Serves 4
Ingredients
1 large butternut squash
2 tablespoon olive or vegetable oil
1 large onion, sliced
1 large carrot, grated
2 celery stalks, sliced
1 tablespoons cumin seeds, toasted and ground
1½ pints vegetable stock
1 x 400g tinned black beans, drained and rinsed
2 tablespoons pickled Jalapeño peppers, minced plus extra for garnish
Salt to taste
Method
Cut the squash in half, scrape out the seeds and chop into cubes. Coat with a tablespoon of oil and roast int he oven for 45 minutes to 1 hour, or until it is soft. Set aside.
In a wide pan, heat 1 tablespoon olive oil, add the onions and a pinch of salt and saute over medium heat, stirring often until the onions begin to soften. Then stir in the carrots, celery and cook until all the vegetables are tender. Add the cumin, roasted squash, the black beans and the vegetable stock and simmer for a few minutes. Then turn of the heat and allow to cool. Then puree the soup along with the minced Jalapeño peppers until it is smooth. Taste and adjust seasoning if necessary. Reheat gently. Serve the soup hot, garnished with additional pickled Jalapeño peppers if you so wish.
I had plans of making a cauliflower soup, but I could hear D trying to persuade me to make a Aloo Gobi salan aka Potato Cauliflower Curry.
I just didn't fancy a heavily spiced or saucy dish today, preferring something a little lighter. After flicking through a couple of cookbooks, in this case one from Reza Mahammad, a compromise was made when my gaze fell upon a mildly spiced cauliflower recipe sprinkled generously with sesame seeds. We were both happy.
This recipe would be perfect served as an accompaniment to some plain boiled potatoes.
For those of you unfamiliar with Reza Mahammad, he has been described by The Observer Food Monthly as a 'cross between Freddie Mercury and Laurence Llewelyn-Bowen'. I have to agree, he certainly is a charming character. Some of you in the U.K may know him from the televised cookery series 'Delhi Belly' co-hosted with Sanjeev Bhaskar of Goodness Gracious Me fame. Reza also made a cookery series called 'Coconut Coast' filmed in India; and 'Reza States of America', which I have not seen.
If you want a bit of a giggle click here to see a clip of one of the most popular sketches from the series featuring the cast 'Going out for an English' (a comical play on people going out for a Curry; and a parody of scenes still encountered at many 'Indian' restaurants up and down the U.K). Please view it with some humour and a pinch of chilli, literally. The scene shows a different perspective of ethnic role reversal and prejudicial attitudes to different cuisines.
Cauliflower with
chilli and sesame seeds
Serves 4 – 6 as an accompaniment
Ingredients
1 medium cauliflower, cut into florets
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 onions, finely sliced
Pinch of turmeric
Salt to taste
4 dried red chillies, sliced
2 cloves garlic, crushed
1 ½ piece of fresh ginger, grated
1 – 2 teaspoons sesame seeds
Optional: coriander for garnish
Method
Heat the oil in a wide pan, then add the cumin seed
and allow them to crackle. Now add the onions,
along with the turmeric and salt, and stir.
Cook until the onions are soft.
Add the dried red chillies, garlic, and ginger and continue to cook for
a couple of minutes, then add in the cauliflower florets. Stir to coat the cauliflower evenly with the
mixture. Cover the pan with a lid and
cook the cauliflower on low heat for 7 -
12 minutes or until tender. When the
cauliflower is almost cooked, stir in the sesame seeds and stir briskly for a
couple of minutes, Adjust the salt to taste, garnish with optional coriander
and serve. Adapted from Rice, Spice and all things Nice by Reza
Mahammad
I've still to share with you the Apple Cider Cake I made for D, but that's been pushed to the back as I wanted to share these fancy Apple Shortcakes.
I've never had a Apple Shortcake. let alone made one. I did some research and they seem to be quite popular in Australia; and its not a surprise that this recipe is adapted from an Australian cookbook on my shelf. The apple shortcake is like shortbread, apple pie and and apple crumble rolled into one.
These Apple Shortcakes are not made in a jiffy. They take time and a little love in the kitchen as there are a few stages: the base, the filling and then the topping. But the final burnished golden result on your plate is really worth it, the gentle waft of the cinnamon and then the texture and flavours come into their own.
These Apple Shortcakes have a toothsome shortbread base, that are covered with soft sweet cinnamon apples and then garnished with a golden puffy streusel topping. The only thing missing is perhaps a drizzle of toffee or caramel sauce.
Of course these can be made in deep egg rings, but having a apple shaped cookie cutter, of course I had to use it. I will be sharing some of these autumnal apple goodnesses with Ruth from the The Pink Whisk who has just started a monthly challenge and this months theme is - Apples;
as well as Sweet Tooth Friday hosted by Alli n Son; Foodie Fridays hosted by Designs by Gollum; Fat Camp Friday # 48 hosted by Mangoes and Chutney; Potluck Friday #54 hosted by EKats Kitchen; and finally Friday Food at Mom Trends.
Cinnamon Apple Shortcakes
Makes 6
Ingredients
Shortcake Base
90g golden aster sugar
185g plain flour
1½ teaspoons cinnamon
125g butter, cut into cubes
1 teaspoon vanilla extract
Apple filling
65g butter
2 large cooking apples, peeled and cute into cubes
65g golden caster sugar
½ teaspoon cinnamon
Streusel Topping
25g golden caster sugar
35g butter
50g plain flour
Optional: Thin slice of eating apple
Method
Set the oven to gas mark 4. Place 6 deep egg rings on a baking tray lined with baking paper.
For the base, combine the ingredients in a large bowl and gently rub with your fingertips until the dough just comes together. Divide the mixture into 6 and place in the egg rings. Push the mixture down flat. Bake for 12 - 15 minutes, or until just brown around the edges. Leave to one side.
For the apple filling, melt the butter in a large saucepan, add the apple, sugar and cinnamon and stir to combine. Spread the mixture in a baking tin and bake for 30 minutes, or until just tender.
For the topping, combine all the ingredients in a large bowl and mix until mixture resembles rough breadcrumbs.
To assemble, spoon the apple filling onto the bases and sprinkle lumps of the topping. Top with apple slice if using. Bake for 15 - 20 minutes, or until golden brown on top. Adapted from Manna From Heaven by Rachel Grisewood.
