Chopping Grating Cooking Baking
Thought I would check in and say hello and write a quick post as I have not done much blogging these past few weeks. Sometimes your energies are needed elsewhere and it’s not always possible to keep up with everything… unless of course you are super women. Continue reading “Christmas Leftovers”
As the weather is getting cooler, winter warming soups are always very welcoming. Soups can easily be put together and perfect for serving as a lunch or dinner. You could also pour hot soup into a thermos flask and take to your work place ( your office is probably freezing cold anyway) and enjoy with a lovely thick slice of home-made bread. Also, a good idea is to double up the recipe and make a big pot and freeze portions of soup for future meals. This should cut down on stress of weeknight cooking. This collection of soups will hopefully give you some warming food for thought and I have added them to the Menu Ideas on this blog. Continue reading “Winter Warming Soups”
Cooking with butternut squash brings a little bit of Autumn into my kitchen with its vibrant colour of orange. In Bahrain we do not witness the changing colours of Autumn like other parts of the world, which are quite stunning… but we do have some amazing sunsets. Butternut squash is technically a fruit and I love that it is so versatile to cook with. It’s sweetness pairs well with many flavours and I mostly use butternut squash in savoury dishes and on the odd occasion make pumpkin ice cream.
The recipe for this butternut squash soup is simple and I wanted to spice it up with some Togarashi, a Japanese chilli seasoning. Seasonings are a quick way of adding bursts of flavour to food when used as a table condiment. Deciding to make my own togarashi was inspired by an empty jar of the seasoning that I had and taking note of the ingredients printed on the label. Continue reading “Butternut Squash Soup with Miso and Togarashi Seasoning”
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