Showing posts with label Squash. Show all posts
Showing posts with label Squash. Show all posts
Wednesday, 31 October 2018
Halloween Fun with the Guinea Pigs and Pumpkins 2018
Happy Halloween everyone!
In this week's YouTube video I had some spooktacular fun with the Guinea Pigs, did a spot of pumpkin carving and get very messy indeed.
I hope you enjoy watching this hauntingly good video as much as we enjoyed making it 😉😼😆
Love
Rebecca xx
Monday, 25 October 2010
Cheap lunches for work - Souper!!
I've grown some really fantastic Squashes and Pumpkins this year, and I like to put them to good use. My Squish soup is notorious at work, so here's me making a batch yesterday.
I started with a large Iron Bark squash (approximately 3.5kg). I put it in a roasting tin in the oven at 160 degrees for 1 hour 10 minutes, til it was soft when gently prodded. This is it with the skin being stripped off after cooking:
Meanwhile the stock veg (carrot, celery and onion) were softened in a stock pot in some olive oil, then about 500ml of stock added. Sometimes I use homemade chicken stock, this time it was a Kallo organic stock cube - they're not too salty. The stock volume isn't a fixed thing, it depends how thick you like you soup and how watery the rest of the ingredients are. I like to use less liquid at this stage because I can always add it later, once its been pureed.
Once the squash has cooled a bit, I peel off all the skin, halve the squash and scoop out all the seeds and add the flesh to the stock veg. I also add a teaspoon of turmeric, half a teaspoon of cumin, a pinch of chilli powder and some freshly ground black pepper.
Then it gets blitzed down with my trusty Sainsbury's Basics stick blender (£4.99 - bargain!!).
This time I ended up with 10 servings for the freezer, that's two weeks worth of work lunches for the price of some seeds and a stock cube - another bargain!!
I started with a large Iron Bark squash (approximately 3.5kg). I put it in a roasting tin in the oven at 160 degrees for 1 hour 10 minutes, til it was soft when gently prodded. This is it with the skin being stripped off after cooking:
Meanwhile the stock veg (carrot, celery and onion) were softened in a stock pot in some olive oil, then about 500ml of stock added. Sometimes I use homemade chicken stock, this time it was a Kallo organic stock cube - they're not too salty. The stock volume isn't a fixed thing, it depends how thick you like you soup and how watery the rest of the ingredients are. I like to use less liquid at this stage because I can always add it later, once its been pureed.
Once the squash has cooled a bit, I peel off all the skin, halve the squash and scoop out all the seeds and add the flesh to the stock veg. I also add a teaspoon of turmeric, half a teaspoon of cumin, a pinch of chilli powder and some freshly ground black pepper.
Then it gets blitzed down with my trusty Sainsbury's Basics stick blender (£4.99 - bargain!!).
This time I ended up with 10 servings for the freezer, that's two weeks worth of work lunches for the price of some seeds and a stock cube - another bargain!!
Saturday, 18 September 2010
Very pleased with the results
Well, I'm back from the Garden Society Garden Show, and I've been surprisingly successful:
Four 1sts
Three 2nds
One 3rd
and a trophy for aggregate points in the cookery class - I'm really chuffed
Here's some photos of the highlights:
Apparently the judge was very complimentary of my Yule Log and my method for tying off my onions and shallots (thanks for that go to Vegmandan from the Vine)
The Holly on top of the Yule Log is made out of Royal Icing sugar. I mixed it with cocoa powder. Piped the outlines in a soft-peak mix, then flooded the centre with a runny mix, then made a soft-peak white mix and piped on the veins while the rest was still soft, so it sort of flowed into the runny mix. They were then stuck on with more royal icing after the cake had firmed up in the fridge over night.
Oh yeah, I put a nip of whisky in the butter icing...no wonder the judge was raving about it!!!!
Four 1sts
Three 2nds
One 3rd
and a trophy for aggregate points in the cookery class - I'm really chuffed
Here's some photos of the highlights:
Apparently the judge was very complimentary of my Yule Log and my method for tying off my onions and shallots (thanks for that go to Vegmandan from the Vine)
The Holly on top of the Yule Log is made out of Royal Icing sugar. I mixed it with cocoa powder. Piped the outlines in a soft-peak mix, then flooded the centre with a runny mix, then made a soft-peak white mix and piped on the veins while the rest was still soft, so it sort of flowed into the runny mix. They were then stuck on with more royal icing after the cake had firmed up in the fridge over night.
Oh yeah, I put a nip of whisky in the butter icing...no wonder the judge was raving about it!!!!
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