Posts Tagged ‘Recipe’

ROAST PUMPKIN SOUP

This rich, warming soup is perfect for an autumn night. Nutty roasted pumpkin and glorious melting cheese come together for the perfect supper to snuggle up with now the weather is cooling off…

Autumn Pumpkin Soup
Ingredients

Serves 6

Soup
1 small pumpkin (1.3 – 1.6kg)
1 tablespoon olive oil
1 large onion, peeled and diced
850ml vegetable stock
425ml whole milk
25g butter
Salt, pepper and ground nutmeg, to season

Croutons
2 thick slices crusty white bread
1 tablespoon olive oil
Salt and pepper

To serve
100g melting cheese, such as gruyere or mozzarella, grated

Method
Preheat oven to 240 °C. Start by cutting the pumpkin into quarters, scoop out the seeds, then cut each quarter in half. Brush the surface of each section with the oil and season with a liberal sprinkling of salt and pepper. Pop into the oven to roast for 30-35 minutes, or until the flesh is soft when tested with a skewer.

While the pumpkin is roasting, melt the butter in a large saucepan over a high heat, add the onion and stir. After 5 minutes, turn the heat down low and leave the onion to cook gently for 20 minutes, stirring occasionally.

Once the pumpkin is cooked, remove from the oven and set aside to cool. Add the stock and the milk to the onion and turn the heat up to medium. Once the mixture is simmering, scoop out the pumpkin flesh and add to the pan along with the seasoning of salt, pepper and nutmeg. Turn the heat down to low and leave to gently simmer for a further 20 minutes.

This is the perfect time to make the croutons. Preheat the oven to 180°C. Cut the bread into cubes and toss in a bowl with the oil and salt and pepper seasoning, making sure each crouton gets an even coating. Place onto a baking tray and bake for 10 minutes, until they are light and crispy.

Next, puree the soup using a hand blender or food processor and whizz until smooth. Season to taste, and when you’re ready to serve, slowly reheat the soup over a medium heat – keep an eye on it and make sure it doesn’t boil as this would compromise the taste. Ladle into warm bowls, top with a handful of croutons and a generous scattering of cheese.

Snug up and enjoy!

By Millie Norton

Lemon and Gin Drizzle Cake

soft, fluffy lemon drizzle seems like a suitably summery cake. One to be enjoyed, perhaps, with afternoon tea on the lawn in some genteel, fantasy Oscar Wilde landThe only thing that could improve a lemon drizzle would be the addition of a substantial quantity of gin, and so here is a recipe for just such a cakeAfter all, it’s what Oscar would have wanted…

 

Sliced-Lemon-and-Gin-Cake-Recipe


The following recipe is 
quicksimple and deca
dently boozy. It goes from mixing bowl to cake stand in less than an hour and makes a light, delicate sponge. We don’t think you can get drunk on cake, but this one is strictly adults only.


Ingredients:

3 large eggs

200 g butter (softened)

200 g caster sugar

2 lemons

150 ml (!) gin

100 g granulated sugar


Method:

Preheat the oven to 180 °C (fan). Cream together the butter and sugar. Next, crack in the eggs one at a time, beating the mixture between each addition. Add the flour and mix well. Add the zest of two lemons and the juice of one, and finally 75 ml of gin. 

Mix again, then tip into a greased and lined loaf tin, smoothing the top with a spatula. Bake in the oven for around 45 minutes and cover with tin foil if the top is browning too much.

To make the drizzle, gently heat 75 ml gin, 100 g granulated sugar and the juice of one lemon in a pan until dissolved.

Once the cake is out of the oven, use a toothpick or skewer to evenly cover the cake with tiny holes which reach to the bottom of the tin. Carefully pour over the drizzle while the cake is still warm, aiming for an even distribution.

Leave to cool in the tin for around half an hour and then tuck in. Gin and tonic accompaniment is optional, but recommended.


Recipe and photography by Kate MacCarthy