The secret to surviving the winter

Spoiler alert: its butternut soup. At least in my opinion.

Now I know soup is sometimes a bit of a controversial subject, and some people don’t like it at all, but I like it a lot and my mom has been making butternut soup for us for a very long time and its very nostalgic for me. It has been so cold the past few days, so I decided to try my hand at making some of my own. Soup is actually surprisingly easy to make – the hardest part is chopping the vegetables (which could be solved by buying them pre-chopped, but I wouldn’t recommend this because of the unnecessary plastic packaging)

Ingredients

800ml vegetable stock (made to package instructions with boiling water)

600g butternut, peeled and chopped

1 clove of garlic or 1tsp garlic powder (or to taste, whatever floats your boat)

1 large onion, diced

1tsp curry powder (or to taste)

Oil

Method

In a large saucepan, heat up the oil on medium heat and saute the onions until translucent. Add in the curry powder and garlic and mix until the curry has coated the onions. Allow this to cook for a few moments before adding in the cubed butternut and the liquid stock.

Bring to a boil and allow to cook until the butternut is soft. When it’s tender, transfer the butternut and liquid to a blender (you might have to do this in a few batches depending on the size of your blender) and blend until smooth. Alternatively, you can use an immersion blender and blend it in the saucepan.

Now that all your soup is blended and smooth, you can either heat it up again and eat it straight away, or store it in tubs in the freezer until there is another cold day where a warming and comforting soup is needed.

This recipe is quick to make and really easy, and you get a really delicious soup at the end!

 

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Marmalade isn’t​ just for toast: Marmalade Cake

A couple of weeks ago I posted a recipe for my mom’s marmalade here, with the promise of a recipe for a very easy marmalade cake coming soon – and here it is! It’s delicious, incredibly easy to make and takes very little time to put together.


Ingredients:

175g softened butter or margarine
175g castor sugar
3 eggs, beaten
1tsp baking powder
3 tbsp marmalade
200g self-raising flour


Method:

Preheat the oven to 180 degrees. Put all the ingredients into a bowl and mix well until the mixture is creamy.  Spoon the mixture into a lined 20cm ring tin or small loaf tin. into the prepared tin (20cm ring tin) and bake for 45-50 minutes.  Leave the cake to cool in the tin for a few minutes, then turn it out onto a wire cooling rack. When it’s cool, sprinkle some icing sugar over the top and a little lemon or orange zest. Serve plain or with some whipped cream.

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I hope you all have great success with the recipe and learn to appreciate marmalade even though it may not be your favourite spread for toast!


Pin to your recipes board on Pinterest:

Marmalade Cake

Marmalade your day

Marmalade was never my favourite spread for toast. But, the strong influences of Paddington Bear and my dad meant that I slowly acquired a taste for this tart and delicious preserve. It reminds me of home, especially as my mom can often be found making another batch with whichever citrus is currently ripe in our garden.

My mom’s recipe is very easy to make and doesn’t take up too much time at all. The preparation of the fruit is the most labour intensive part of this recipe, but once everything is chopped up, all it needs is time on the stove.


Ingredients:

1 part Citrus of your choice

1 part Water

1 part Sugar


Method:

  • Start by washing the fruit of your choice. At home, we make our marmalade with a variety of citrus, including lemons, Rex Union oranges, grapefruit and Pamplemousse.
  • Slice the fruit into quarters and remove the pips and centre pith.  Squeeze the juice into a measuring jug before you chop the quarters into smaller pieces.  Slice the quarters thinly and place them in a large measuring jug.
  • For every jug of chopped fruit and juice, you will need a jug of water. Place the full jug of fruit and juice, as well as the jug of water into a large thick-based pot.
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  • Put the pot on the stove and cook slowly until the fruit is soft. You’ll know its ready when a wooden spoon can cut through the rind.
  • Then add one measuring jug of sugar for every jug of fruit into the pot. It’s important that you only add the sugar when the fruit is already cooked soft, otherwise, it won’t soften at all. Cook the fruit while stirring gently until the sugar has dissolved.
  • Continue cooking until the marmalade reaches setting point. To test this, place a spoonful of marmalade on a saucer in the fridge and check for when the mixture wrinkles when the saucer is tilted – indicating its setting point.
  • Now it is ready to bottle in sterilised glass bottles.

Thanks so much for reading! I hope you enjoy making some delicious homemade marmalade. If you don’t think that you like marmalade, do not despair – very soon there will be a recipe for marmalade cake! Yum!

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Marmalade

Ten Minute Hummus and an Easy Weekend Lunch

I recently discovered hummus through a friend, and I am absolutely converted! I can’t believe that I have been missing out on this delicious, and incredibly versatile food. Ready-made hummus seems to be quite expensive, so I searched all over Pinterest (click here to go to my Pinterest) until I found a whole bunch of different recipes. The common thread is chickpeas, either tinned or cooked by yourself, tahini and seasoning.

After some trial and error I think I’ve managed to get a pretty good recipe down, and its very easy to make if you have a food processor or blender


In a food processor or blender, add the following:

  • one tin of drained chickpeas
  • 1/3 cup of tahini
  • 1tsp crushed garlic or garlic powder
  • a pinch of salt
  • paprika to taste
  • 1/2 cup of olive oil (or more if your hummus is too thick – it’s really up to you!)

Blend everything together – it’s as simple as that.


Hummus is so handy to have in the fridge and makes a delicious dip for veggies, toasted pita bread or whatever your heart desires. However, my favourite way to enjoy hummus is with toasted whole wheat bread, avocado, tomato and boiled eggs. Delicious!

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HUMMUS

Thanks for reading! There will be more posts coming soon, including a delicious marmalade cake that everyone will enjoy (even if they don’t like marmalade!)