Feeds:
Posts
Comments

Archive for the ‘Autumn’ Category

Mushrooms are in abundance at the moment and although living in the middle of London doesn’t allow for the fun of picking them ourselves, it’s no reason not to indulge in eating them as much as possible while they’re at their best.

Prompted by a recent outing to Peter Gordon’s Tapa Room in Marylebone, where I had scrummy wild mushrooms with a poached egg on sourdough, I thought I’d recreate the memory at home with some inspiration from Yotam Ottolengi’s new cookbook Plenty which I’m using a lot at the moment. This pimped up version of standard mushrooms on toast does take slightly more time than just throwing some mushies in a pan with a bit of oil and butter, so keep it up your sleeve for a lazy Sunday when you’ve got some time on your hands.

Mushrooms with poached egg on sourdough

mushrooms and poached egg on sourdough

  

  

 

 

 

 

 

 

 

Ingredients (for 2):
– handful of dried porcini mushrooms (or any other wild variety)
–  300ml water
– 300g fresh mushrooms (any kind, a mixture is fine)
– olive oil
– 1 garlic clove, crushed
– 1 small carrot, peeled and sliced
– 1-2 celery sticks, sliced
– 1/4 cup white wine
– a few fresh thyme sprigs
– 2-4 eggs (depends how many you want!)
– splash of vinegar
– 1/4 cup sour cream
– good handful of fresh parsley leaves, chopped
– salt and cracked black pepper
– fresh sourdough for toasting (or any bread you have on hand)

Before you begin, chop/slice all the veges as above. Place the dried porcini mushrooms in a small bowl, pour over 100ml of the water and leave to soak for half an hour.

There’s no need to peel or wash the mushrooms, but do brush them lightly or wipe gently with a clean cloth or absorbent kitchen towel to remove any dirt. Cut some in half, some in quarters and some sliced for a bit of variety.

Put a medium fry pan on a medium-high heat, add a tablespoon of olive oil and add the mushrooms to the pan. You don’t want to crowd the mushrooms as they will stew so do in batches if necessary. Leave the mushrooms for 1-2 minutes when you first put them in the pan to allow them to brown nicely. Then turn over and brown on the other side. Remove from the pan and set aside. Repeat if doing in batches until all the fresh mushrooms have been browned.

Next, add another tablespoon of oil to the pan and add the onion, carrot and celery. Saute for 5 minutes or until softened, stirring all the time to keep from browning. Once softened, add the white wine; it will bubble and steam, giving off a lovely aroma. Let it simmer away for 1-2 minutes.

Using your hands, remove the porcini from the water and squeeze out any excess water. Strain the leftover liquid through a fine sieve straight into the pan. Add the remaining 200ml water, the thyme and season with salt and pepper. Turn down the heat slightly and leave to simmer gently for 10 minutes or until you have reduced the liquid to about 100ml. 

Once the stock has reduced, strain through the sieve, keeping the liquid and discarding the leftover veges. Then return the stock to the pan (with the heat off) while you poach the eggs and toast the sourdough.

Get all your toasted sourdough through the toaster (or under the grill with a drizzle of olive oil). Then get on with poaching your eggs.

To poach the eggs, fill a saucepan with a couple of inches of water (enough for a whole egg to cook in). Add a splash of vinegar and bring to the boil. Once the water is boiling, add your eggs. The easiest way to do this, is crack each into a small cup first and then pour gently into the water. As soon as you’ve added all the eggs to the water, turn off the heat and leave for 6 minutes. This is Yotam’s tip for getting perfectly poached eggs and it works! After 6 minutes, remove the eggs from the pan and drain on absorbent kitchen paper.

While the eggs are poaching, heat up the stock again, add all the mushrooms, the parsley, sour cream and salt and pepper. Stir to combine, taste and adjust the seasoning if required. Once the mushrooms have heated up, pile them on top of the toasted sourdough and then top with a poached egg or two. Sprinkle with some extra parsley and serve with the Sunday papers!

Advertisements

Read Full Post »

My friend H told me last week that one of the most annoying thing about trying out new recipes is that quite often she’s not sure what else she could do with the ingredients that will inevitably be left over, after having to buy a whole pumpkin for example but the recipe only calls for half. So I’m going to try from now on to keep this in mind and where I can (read ‘have time!’) I will suggest a couple of other easy things you can do to use up leftover ingredients. This I hope will make shopping easier and less wasteful and planning what to eat more enjoyable!

To get the ball rolling, I thought I’d add another courgette recipe to follow on from the Courgette Ribbons I posted previously. This recipe is a bit of a mash-up of two very tasty warm salads from Yotam Ottolengi’s latest cookbook Plenty (thank you Kirsty W – I use this all the time!).

 I’ve called it Warm Courgette & Couscous Salad and while it proved to be a very tasty and healthy option for dinner (especially with some grilled lamb, chicken or fish), it would also make a great lunch or side salad.

Warm Courgette & Couscous Salad
Warm Courgette Couscous Salad

 

 

 

 

 

 

 

 

Ingredients (for 2):
– sunflower oil (olive oil is fine but if you have a lighter tasting oil like vegetable or rapeseed that’s a better option)
– 1 medium courgette, sliced
– 1 tablespoon red wine or balsamic vinegar
– 1 cup frozen peas
– handful roughly chopped fresh basil leaves
– handful roughly chopped fresh parsley leaves
– 30ml olive oil
– half a cup of couscous
– boiling water
– couple of handfuls of rocket or watercress leaves
– 1 tablespoon capers
– grated zest of half a lemon (keep the lemon in case the juice is required to balance the seasoning at the end)
– 100g feta cheese
– sea salt and freshly cracked black pepper

Heat a tablespoon of sunflower oil in a medium fry pan and fry the courgette slices for a couple of minutes until they’ve browned nicely then turn over and fry until golden brown on the other side (only turn once). Don’t crowd the pan as the courgettes will stew rather than fry, which you don’t want so do them in batches if need be. Remove from the pan and place in a bowl. Pour the vinegar over the courgettes and set aside.

Boil your jug for the couscous and the peas. Place the couscous in a heat proof bowl, pour the boiling water over until the couscous is just covered, give a quick stir with a fork then cover with cling film and leave for 10 minutes until all the water has been absorbed.

In another heat proof bowl, place the frozen peas and pour boiling water over these too until they’re covered. Leave to blanch for 5 minutes. Drain in a colander and refresh by running under cold water for 10 seconds. Set aside to dry.

In a blender or food processor, pulse the basil, parsley, salt and pepper and oil until you’ve got a smooth paste. Add more oil if necessary.

Once the couscous is ready, give it a good fluff up with a fork and place in a serving bowl big enough to hold all of the ingredients. Add the peas, courgettes and vinegar, the basil and parsley paste, capers, lemon zest, feta and rocket or watercress leaves. Mix everything together gently, taste and season with salt and pepper. Taste again and add a squeeze of lemon juice if you feel it needs a bit more acidity. Fresh, light and very healthy!

You can of course substitute the peas for broad beans or edamame (soya beans). The feta can be replaced by goats cheese for a milder taste or leave out altogether if you’d prefer.

Read Full Post »

Two of my dearest friends back in NZ have recently become first time mums and I received the loveliest emails from them both this week full of baby news and the cutest pics of their lovely wee men which inspired me to make something with them in mind. Now, without any first hand experience of what first time mums go through and without wanting to generalise too much, I decided that I needed to pick something that would be quick, easy, nutritious and of course tasty that those on minimal sleep might not mind making and of course enjoy eating. Other consideration – as they both live Down Under, I wanted to use something that would be in season for them but wasn’t totally out of season over here (so that the odd sleep deprived elsewhere in the world might benefit from too). I decided upon courgettes.

Now before you all grumble booorrrring!!!. Let me explain why I like courgettes. Firstly, I like their sweet, delicate flavour and texture . As long as you don’t boil them until they’ve turned into a lump of waterlogged mush (which is normally the reason people don’t like them – school dinner memories anyone?!), they hold their flavour and texture well. Courgettes are such a versatile vegetable as well. You can pretty much do with them what you want – boil, steam, bake, char-grill on the BBQ…and as you will see below, they are also very pleasant raw too.

So here’s my ridiculously quick, flavoursome and filling Courgette & Pesto Ribbons which is  easy to whip up for lunch or dinner (especially if you’re on your own, it’s time to eat and inspiration to cook has completely deserted you). It would work equally well as a side dish or salad to have with a BBQ.

Courgette & Pesto Ribbons (for one)

Ingredients:
– 1 large courgette
– half a shallot, finely diced/almost crushed like garlic
– 1/4 cup raw pine nuts
– handful of fresh basil leaves
– few fresh sage leaves
– pinch of sea salt
– 2cm piece of leek, chopped
– 2 tablespoons olive oil

Wash and dry your courgette. Grab a vegetable peeler and peel the courgette lengthways to create long, thin pasta like ribbons. Set aside.

Add all the ingredients (except the courgette ribbons and shallots) to a food processor or blender and pulse gently until well mixed. Taste and season further if required. If you need to adjust the consistency, add a little more olive oil or even water. Play around with the other flavours as well if you want – add a few more basil leaves, a few more pine nuts etc until you’ve got it just how you want it to taste. You pretty much can’t wreck this!

Add the shallots to the pesto mix and then in a bowl, gently toss the courgette ribbons through the pesto to coat evenly.  Done! How easy is that?!

If you did want to make it a bit more substantial, you can add other veges and some type of protein like I did for my dinner last night (steamed broccoli and tofu).

Courgette & Pesto RibbonsSome ideas: cherry tomatoes and avocado, steamed asparagus, chop up and steam the rest of the leek or toss through some fresh rocket leaves, lambs lettuce or pea shoots. Add some cooked chicken or lovely goats or feta cheese and some tasty black Kalamata olives. Pretty much anything goes! Because it’s a tad cold here now, I also lightly  steamed the courgette ribbons and then softly patted them dry with absorbent kitchen paper to remove the excess water before tossing through the pesto.

 So I hope that this may come in useful to y’all (esp. Mands and Nicki). Thinking of you both lots. Oh and I hope you both don’t mind but I have to share this gorgeous pic of the boys – they are just too cute not too! Big hugs to you both. x

L: Lochie – nearly 3wks old. R: Hughey coming up 6mths.

Read Full Post »

I’m not really into dishes that combine sweet and savoury, I can’t stand chicken and apricots for example. However, when I saw Skye Gyngell’s recipe for chicken with figs and honey I thought it was worth a shot because I LOVE figs. I like how they’re not overly sweet and how aesthetically pleasing they are to look at. Figs are also in season at the moment so I reckon that’s reason enough to give this recipe a go. I must say we weren’t disappointed!

Skye says to use a whole chicken jointed into 6-8 pieces. This is much more economical than buying the pieces individually and you have the added bonus of the chicken carcass from which to make chicken stock which can be done at the same time. You can get your butcher to joint your bird but it is a really satisfying thing to be able to do yourself and if you follow my instructions carefully, it’s surprisingly easy to get the hang of.

Skye Gyngell’s Chicken with Figs and Honey (serves 6)

Ingredients:
– 1 x 1.6 kg organic free-range chicken jointed into 6-8 pieces
sea salt and freshly ground black pepper
2 tablespoons mild-tasting oil (I used sunflower)
1 medium yellow onion, peeled and sliced
– a few sprigs thyme
1 bay leaf
125ml white wine
150ml good-quality chicken stock
2 tablespoons white wine vinegar
1 tablespoon mild tasting honey such as acacia (I actually used agave nectar as I’d run out of honey – exact same quantity)
10 ripe figs

Preheat the oven 180C/160C fan/400F/gas 6. Season the chicken pieces generously with salt and pepper. 

Heat the oil in a large frying pan over medium heat and brown the chicken in batches, skin side down, for about 8 minutes, turning to colour them evenly all over. The chicken skin should sizzle when placed in the pan but if it starts to pop, your pan is too hot, so turn down slightly.

Once browned all over, remove the chicken to a flame proof casserole dish using a slotted spoon. Pour off most of the fat from the frying pan, then add the onion and cook over a low heat for 5 minutes to soften.

Add the onion to the casserole along with the thyme and bay leaf. Pour over the wine and chicken stock. Place the casserole, uncovered, on the middle shelf of the oven and cook for about 30 minutes or until the meat is tender but not quite falling off the bone. The skin should now be golden and the liquid reduced by about half.


Place the casserole over a low heat on the hob. Mix the wine vinegar and honey together and pour in. Tear each of the ripe figs into four and add to the casserole. Turn up the heat and bring to the boil. Allow to bubble until the liquor has reduced to a syrupy consistency – it should be glossy and taste both sweet and sour. Just a note on timings – reducing the liquid to the right consistency took a lot longer than I expected (the good part of an hour), so be prepared!

 

Skye suggests serving this with a simple green salad and warm crusty fresh bread to mop up all the juices, which is exactly what we did and it was delicious!

Read Full Post »

Sunday morning and James and I were up early in the freezing cold to make our way to Dunstable Downs (about an hour north of London) for a 10km gallop through the countryside. This was a pretty good effort for James who really doesn’t like running (even though he’s pretty speedy!), especially considering it was the second Sunday in a row that I’d dragged him along for a ‘fun run’.

This particular run; the Blacks Single Trail Track Run, although only 10kms felt a fair bit longer as we tried to keep our footing whilst flying across farmland and through woods, along the stunning Chiltern Ridge, down a few muddy hills and up one particularly nasty, near vertical one. We did feel pretty chuffed with ourselves at the end of it and as we were both ravenous by this stage, we spent the train ride back into London discussing our favourite topic – what we would make (my favourite topic) and eat (James’) for dinner!

Sunday dinners are a special, drawn out affair at Casa Kilburn. It’s pretty much the only night of the week we both get to cook together and have the time to plan and buy exactly what we want. Our local Queens Park farmers market just happens to be on a Sunday as well which is very convenient! And to prolong the weekend a bit longer, Sunday dinner is always accompanied by a bottle of delicious wine – usually Alpha Domus (a family favourite!) and followed by a decadent dessert.

Given the cold snap that had suddenly descended upon us and the leftover butternut squash and chorizo from the two soups I made a few days ago, a lovely hearty risotto seemed just the ticket. We also picked up some perfectly ripe plums from the market for dessert (more on that below).

I find Jamie Olivier’s risotto section in ‘Cook with Jamie’ the best guide for making risotto. It’s so simple to follow and I love how he shows you how to make the risotto base separately and then each recipe that follows just focuses on the second stage of adding the flavours of the day. So Jamie’s basic risotto recipe and an adaption of his roasted butternut squash risotto is what we made.

Jamie Oliver’s Roasted Butternut Squash and Sage Risotto (serves 4)

Ingredients for base risotto:
– 500ml/1 pint stock (chicken or vegetable as appropriate)
– small knob of butter
– 1 tablespoon olive oil
– half an onion, finely chopped
– 2-3 sticks of celery, finely chopped
– 300g/12oz risotto rice
– 1/2 cup/125ml of dry white wine
– sea salt and freshly ground black pepper

Ingredients for Roasted Squash and Sage final stage:
– half or 1 small butternut squash
– half a cinnamon stick
– half a dried red chilli
– sea salt and freshly ground black pepper
– olive oil
– 100g chorizo, sliced
– 375ml/3/4 pint of chicken or vegetable stock (as appropriate)
– 50g/2oz butter
– small knob of mascarpone cheese
– 1 handful of freshly grated Parmesan cheese
– bunch of fresh sage leaves
– extra Parmesan and crumbled Amaretto biscuits to serve

Preheat your oven to 200°C/400°F/gas 6. Cut the butternut squash in half, scoop out all the seeds and cut into quarters.

Grind up the cinnamon and chilli with a pinch of salt and pepper in a pestle and mortar. Place the squash into a baking dish or roasting tray, drizzle with olive oil and sprinkle over the cinnamon and chilli mix. Gently rub the spice mix into the squash. Bake for around 30 minutes until the flesh and skin are soft to the touch. Set aside.

Now finely chop up the onion and celery and get started on the base risotto.

Heat the stock in a small saucepan. In a separate large fry pan, heat the olive oil and butter, add the onions and celery and fry very gently for about 15 minutes over a low heat, taking care not to let the veges colour or catch. When the onion and celery have softened, add the rice and turn up the heat.

The rice will start to sizzle and you need to keep stirring continuously from now on so it doesn’t catch. After a minute it will look slightly translucent. Add the wine and keep stirring. There will be lots of steam and sizzling as the alcohol burns off, leaving just a lovely fragrance which will add depth and flavour to your risotto.

Once all the wine has been absorbed, add a ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding a ladle of stock at a time, stirring continuously. Make sure each ladle of stock is absorbed before adding the next. This will take around 10-15 minutes. You’ll know when the rice is ready as it will be soft with a slight bite to it – al dente – just like pasta. If you run out of stock before the rice is cooked, add some boiling water.

So that’s the base risotto done. At this stage, if you have made the risotto in advance and have a while before you need want to complete the dish, spread the risotto out evenly in a large shallow baking tray/dish which has been lightly oiled in advance, cover and set aside. If you want to continue on and finish your risotto and serve immediately, then all you need to do is keep following the next steps which is the final stage of adding the flavours to the base.

Put a large saucepan on the hob and pour in  the risotto base and half of the second quantity of stock ready to bring back to the boil.

However, before you do this, wipe out the fry pan and put it back on a medium to high heat. Add the chorizo (no oil required as there is plenty in the chorizo) and the sage leaves and fry until crispy. Remove the sage and chorizo with a slotted spoon and drain on absorbent kitchen paper (keep the chorizo oil in the pan for drizzling over the risotto before serving).

Now turn the risotto and stock back on to a medium to high heat and bring gently back to the boil. Break up the chunks of squash and add to the risotto. Keep stirring as it comes up to the boil. Then turn down the heat and simmer until almost all of the stock has been absorbed. Add the rest of the stock a ladle at a time until the rice is cooked (you may not need all the stock). Add the chorizo and sage. Taste and season with salt and pepper. Once all the stock has been absorbed and the rice is cooked (you’re looking for slightly soft rice that still holds its shape and a consistency that is slightly runnier than you expect).

Add the butter, mascarpone and Parmesan cheese and stir in well to achieve a lovely glossy finish. Taste and adjust the seasoning again if needed. Cover and let rest for a couple of minutes – this is important to ensure your risotto is creamy and oozy, just as it should be.

Serve with extra Parmesan and a drizzle of chorizo oil and crumbled Amaretto biscuits.

I think next time I will play around with the rub for the squash. The cinnamon was nice, but we agreed that it was possibly a bit sweet for our liking when adding the crumbled Amaretto biscuits as well. In fact, we thought the Amaretto would be excellent in a rice pudding instead! And for rub, I think I’ll try smoked paprika or coriander seeds with the chilli next time for a slightly more savoury risotto. Obviously, the chorizo can be omitted for vegetarians or you can substitute for pancetta or smoky bacon.

Now, no one really has any room left for dessert after the above, but this plum and orange crumble is seriously good – you’ve got to try it! My friend Lucy and I made this in the very first week of our Leiths cookery course back at the beginning of summer and it’s been a hit ever since. We had some apples to use up as well, so I substituted half the plums for apples.

Leith’s Cookery School Plum and Orange Crumble (serves 4-6)

Ingredients:
– 170g/6oz plain flour
– pinch of salt
– pinch of ground cinnamon
– 140g/5oz butter, cut into small cubes (straight from the fridge, don’t allow to soften or warm)
– 85g/3oz soft brown sugar
– 12 plums (or in my case – 6 plums and 4 medium-sized granny smith apples)
– zest of 1 orange
– additional 4 tablespoons of soft brown sugar

Preheat the oven to 200°C/400°F/gas 6

Start with the crumble topping. Sift together the flour, salt and cinnamon in a large bowl. Rub the butter cubes into the flour mix with your fingertips until the mixture resembles coarse breadcrumbs. Mix through the first quantity of brown sugar.

Halve and stone the plums, peel, quarter and core the apples and place snugly in a small baking dish (a standard size loaf tin is the perfect size and gives you a nice deep crumble). Grate over the orange zest and sprinkle the second quantity of brown sugar over the top (this extra sugar is not really needed with sweet and ripe fruit, so depending on your own tastes feel free to leave it out).

Spread the crumble topping over the fruit. This recipe makes quite a bit of topping and I find that I usually don’t need it all when using the loaf tin, so I end up freezing about half of it for another time. But it’s entirely up to you, add as much as you want.

Put the dish in the center of the oven and bake for 35-40 minutes, or until the mixture starts bubbling up round the edges of the dish.

Serve warm with creme fraiche, ice cream or yogurt. The salt in the topping really makes this crumble better than just your regular crumble and the addition of orange zest helps to counter balance the super richness from the sugar, butter and fruit.

Ahhh what a feast of comfort food, perfect for a cosy Sunday evening…and then we rolled off to bed…

Read Full Post »

Curly kale is right in season at the moment and I wanted to make something with it which was a bit more inspiring than  just a substitute for a side of cabbage or the base of a green salad. So last night I made a soup starring this seasonal gem. Sophie Grigson’s Portuguese Caldo Verde to be precise. This traditional Portuguese soup is really tasty. Hearty and meaty from the chorizo, it got the thumbs up from my number one taste tester at Casa Kilburn (a humble soup getting a rave review from a typical red meat loving Kiwi bloke is no mean feat by the way!)

I’ve adapted Sophie’s recipe slightly by frying the chorizo first in its own oil which I think enhances the flavour, saving the oil from the pan to drizzle over the soup at the end which really lifts the flavour and adding a can of drained cannellini beans to bulk it up.

Portuguese Caldo Verde adapted from a recipe by Sophie Grigson

Ingredients (serves 4 generously):
– 450g potatoes
– 2 cloves garlic
– half an onion
– 225g curly kale
– 110g chorizo sausage
– 1 can cannellini beans (any beans, lentils or even rice will work equally as well)
– sea salt
– cracked black pepper

1. Peel and slice the potatoes, slice the garlic and chop the onion finely. Put all three vegetables into a large saucepan and cover generously with water. Season with salt and pepper and bring to the boil. Then simmer gently with the lid on until the potatoes are tender.

2. Sophie says to mash the veges and liquid at this point but I found it easier to pour the liquid into a blender and blend to a smooth puree. Add extra water if needed to thin slightly if necessary.

3. Pour the soup back into the saucepan, taste and season really well with more salt and lots of black pepper. Bring back up to the boil.

4. While the soup is cooking, wash the kale, remove any tough stalks and chop up or shred thinly. Set aside.

5. Slice the chorizo and fry over a medium heat. You don’t need to add any oil to the pan as the chorizo contains enough of its own. Fry until slightly crispy. Remove and drain on absorbent kitchen paper. Save the chorizo oil from the pan.

6. Once the soup starts to boil, stir in the kale and chorizo, add the drained cannellini beans and simmer for 5 minutes.

7. Taste again and adjust the seasoning if needed.

8. Ladle the soup into serving bowls and drizzle with the reserved chorizo oil. Serve with fresh crusty bread.

Delicioso!

Read Full Post »

So I’m trying to find something positive about the fact that our fabulous British summer is fast coming to an end. Honestly though, I do look forward to the changes a new season brings. I remember visiting my sister who lives on the Gold Coast of Australia for the first time and after the fifth day in a row of endless blue skies and searing heat, I did (dare I say it!) find myself wishing for just one little cloud to make an appearance. I like changes in the weather, otherwise things become a bit monotonous.

Now I’m probably going to regret starting with the soup making this early on, but with all the ripe and abundant pumpkin and squash on offer is clear that they should to be taken advantage of. So here is a very simple butternut squash soup I made a couple of nights ago. It’s hearty, thick and chunky – just how I like it, although feels surprisingly light to eat.

Ingredients for 2 (generous with enough for seconds!):
– olive oil
– 1 clove garlic
– 1 leek
– 2 medium-sized potatoes
– 1 medium-sized butternut squash
– 1 litre chicken stock
– sea salt and cracked black pepper
– parsley

What to do:
1. Crush the garlic, chop the leeks and peel and dice the potato and butternut squash into small, similar sized pieces (smaller the quicker they’ll cook). Set aside.

2. Get your stock ready as per packet instructions if using a stock cube. I used fresh chicken stock that I’d made a couple of weeks ago and had defrosted during the day. The difference homemade stock makes to the depth and flavour is huge!

3. Heat the oil in a large saucepan over a low heat and add the garlic and leek. Gently cook for a couple of minutes. Keep stirring so they don’t catch or brown.

4. Add the potato and squash and cook for a further couple of minutes.

5. Add the stock and bring to the boil. Once boiling, turn down the heat, cover and gently simmer for half an hour or until the vegetables have completely softened.

6. Taste and season with salt and pepper. Now at this point it’s completely up to you how you like the consistency of your soup. I love thick and chunky, so I gently pulsed mine in my blender, taking care not to over blend. However, you may prefer to skip this step and leave the soup as is.

7. So all there is left to do, is pour into bowls, add a little extra cracked black pepper, some parsley to garnish and serve with fresh crusty bread. Yum!

Oh, also, some nice additions at the end – a drizzle of olive oil or even a small dollop of cream or sour cream. I’ve also had Nigella seeds in pumpkin soup before and they added a really nice, slightly oniony flavour. So wish I’d remember this wee gem last night! Oh well plenty more soups to come…

Read Full Post »

%d bloggers like this: