Cinnamon Apple Squash Soup

A labour of love. A creation from inspiration. A very flavourful, interesting result!

1 Medium butternut squash
3 Small gala apples
2 Cloves of garlic
2 Carrots
2 Stalks of celery
1 Medium onion
2 Tbsp of cumin
1 Tsp of cinnamon
1 Tbsp of brown sugar
1 Tbsp of butter
1/4 Tsp of red pepper flakes
2 Chicken stock cubes
Olive oil
Salt and pepper

Roast: 2 cloves of garlic (in tin foil with olive oil). Mix cubed squash with olive oil and cumin. Roast at 400 for 25 minutes.

In a pot: Heat butter, chopped and peeled apples with cinnamon and sugar until soft.

In another pot: Olive oil with salt and pepper to soften chopped onion. Add chopped celery and carrots. 12 cups of water, 2 chicken stock cubes then the rest of the ingredients can be added.

You guessed it - puree! I think this soup would be nice served with cheddar cheese, salads with nuts, cheese and dried fruit or with a bun and butter! Also try adding a dollop of sour cream or full fat yogurt to your bowl.

How to cook Quinoa (video)

He taught me how to cook it years ago… so easy don't be scared! Just remember to rinse. Copy and paste link below…

https://www.youtube.com/watch?v=vgOxhdHoAwc

Sexy Sauce

Also known as Aioli.

2 Cloves of minced garlic
1 Cup of mayo
1 Tbsp Lemon juice
Salt and pepper

You can roast the garlic cloves too, and just mash it in.

Goes good with fish Tacos and shows you care <3

Colourful Curry Veg Soup

When produce shopping this weekend I decided to purchase one veg I've never cooked with that I thought might suit my cauliflower potato curry soup thought bubble. Brown parsnip won - also because I liked the name Rutabaga.

(Roast at 400 for 25 mins)
1/2 Head of cauliflower
1 Rutabaga
2 Cloves of garlic
Curry powder
Cumin
Cinnamon

(In the pot!)
2 tbsp of olive oil (should use a high heat oil)
1 Small yellow onion
2 Stalks of celery
2 Carrots
2 chicken stock cubes (or veg)
10-12 Cups of water
2 Baking potatoes cubed and rinsed

I mixed the cauliflower with olive oil and 2 tbsp of curry powder, and with the rutabaga I mixed with olive oil 1 1/2 tsp of cumin and 1/4 tsp of cinnamon
Sweat out and soften the veg in the pot, starting with the onions with some salt and pepper. Add stock cubes and water then potatoes. Bring to a boil then add the roasted veg. Simmer until all veg is a bit more tender, cool, blend! This soup I actually considered not blending but I just have a thing for blended soups. This is a hearty, tasty soup if I do say so myself! I have never cooked anything curry before.

A Big Brunch!

I made this for family day breakfast without knowing that it was what I was going to make! Turned out well - thankfully! I never made an omelette that big before and I feel like it was upgraded to a fritata? Here we go! This could feed 4 people by the way.

6 eggs
1/2 cup of milk
(wisk)
1 Red pepper diced
1/2 Cup of finely chopped green onions
4 Mushrooms finely chopped
1 Small avocado in small chunks.

Mix together and add to a medium size fry pan so it's at least an inch thick.
Cover with tin foil and cook on level 4 for about 20 minutes. Obviously check every so often.
And maybe add some non-stick if it's not already.

I served this with black beans and my sweet potato baked hash browns with an italian seasoning blend. (You can find that recipe on the side of the page).

No-Bake Peanut Butterscotch Bars

A classic. A personal favourite - and for most who try! As someone referred them to me tonight, "oh good,you made crack cocaine again!" I took it as a complement…

1 cup of peanut butter
(the natural variety actually tastes way better!)
1/2 cup of butter or margirin
1 package of butterscotch chippits

(melt to a smooth consistency together in a pot over medium heat (don't boil).
Take off heat and add

400g of mini-marshmallows.


Place in a rectangle cake pan on parchment paper covered. Leave in the fridge for at least 3 hours before serving.

These are rich and deicadent. Small squares go a long way!


Lick the pot!

The Perfect Lime Margs

Cheers to the 'freakin' weekend'! Especially to all you college kids (like myself) with a week off classes but not off the hook for deadlines. These perfect margs will perk up your pucker! (Try saying that after a couple…)

1 1/2 tequila 
1/2 triple sec
half a lime juiced
1oz lime concentrate

I used to make these by the litre (at work) so here's a trick I learned about juicing limes. Get a small plate, place it on top of the lime, press down and roll it around. This breaks up the inside flesh and allows you to get more citrusy goodness.