Well, I might be a bit late with this recipe, but after all it’s still winter and therefore soup-time! 🙂
There’s almost nothing better on a cold fall/winter night than a bowl of creamy, homemade pumpkin soup. It’s easy, too! The most work for this is to cut up the pumpkin and other veggies. Therefore I suggest to cook up a big batch and then freeze the soup into portions. That way you have a quick and easy dinner or lunch at hand. The nice thing about pumpkin soup is that you can also add other veggies that you happen to have about and that might need using. For example carrots or potatoes.
Here’s what you’ll need:
- 1-2 pumpkins, cut into pieces (approx. 1-1.5 kg in total)
- Powdered veggie broth
- Curry powder
- 1-2 carrots
- 2-3 potatoes
- 1-2 onions
- Cream or Crème Fraiche
- Optional: some grated cheese for sprinkling
Peel and cut the veggies into cubes. Cover with water and add broth powder, depending on how much water you used. I suggest to go low on it, though, otherwise it might turn out too salty. You can always add a bit more if need be.
Cook on low heat until the veggies are soft. Use a hand blender and mix until you get a smooth mass. Now add approx. 1 tbsp. curry powder and mix in well. Have a taste test to see if the spicing is ok.
For Serving, add a tablespoon Crème Fraiche, Sour Cream or regular cream per bowl. You could also sprinkle the soup with some grated cheese.
I usually cook a big pot full of soup and freeze the leftovers. When I don’t feel like cooking, I simply thaw the soup, throw in a lean sausage and voilà – Dinner.
Note: Always add the cream just before serving and don’t freeze it with the soup.
This one is a snack that may be prepared in advance and it doesn’t take long to prepare. It’s a great snack to satisfy those munchies for something crunchy when you’re on a gaming marathon. 🙂
There are very little ingredients needed for the dip itself:
- 1 can of tuna (I always use the one in saltwater, not the oily one)
- 1 onion
- either of these: plain yoghurt, cream cheese, creme fraîche, sour cream
- spices – dried herbs, freshly ground pepper, some salt, paprika
Granted, it takes a little bit of time to prepare these, but half an hour away from keyboard can’t hurt during a gaming marathon. 😉
Here’s what you’ll need for the stuffed mushrooms:
- Mushrooms – I used champignons
- 1 onion
- some bacon cubes
- cream cheese, plain or with herbs
- some grated parmesan
- freshly ground pepper, cayenne pepper, dried herbs, paprika
Focaccia is awesome. Either to enjoy it fresh out of the oven with no fuzz or prepared like here as warm sandwiches. Believe me – it’s totally worth to go through the trouble of preparation because these warm sandwiches are divine!
Here’s what Wikipedia has to say about Focaccia, in case you do not know what it is:
“Focaccia (Italian pronunciation: [foˈkattʃa]) is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients. It is similar in style and texture to pizza, but not considered to be the same.”
There are many variants out there. I found a simple one at the store that was topped with herbs. In case you can’t get your hands on Focaccia, this recipe works just as fine with simple toast. And you know me – I love recipes that may be varied. 🙂 Same here, take this as an idea as to how to prepare your next sandwich, but experiment with toppings you like or happen to have at home.
This is a great summer dish that we eat a lot these days. It’s light and tasty and could also be prepared on the barbeque. (I don’t have one, so I use the oven). It’s really easy and may be varied to fit almost every taste.
- Fresh or frozen and thawed fish filets (I’ve used pangasius)
- Red Onions
- fresh garlic
- Olive Oil
- salt, pepper, herbs to taste
- Tin foil Continue reading →
When it comes to cooking, I’m the queen of improvisation. Often the boyfriend looks at me with big, hungry, sad puppy eyes and says that there’s nothing left in the fridge. That’s when I work some magic and prepare a yummy dish with whatever is at hand.
You know how it is – often you end up with a last bit of bread during the week that is not yet bad, but a bit stale. I hate to throw away good bread.
Here’s an idea what I do with that last bit of hard bread – Italian Style Bread Salad! It’s a great dish to use up all sorts of leftovers and it can be varied endlessly.
- Some leftover bread, cut in bite-sized cubes
- Fresh tomatoes of any kind
- Olive Oil
- Salt, pepper, fresh or dried herbs
Additional optional ingredients:
- Bacon cubes
- Spring onions
- sundried tomatoes
- feta cheese or mozzarella
- Crema di Balsamico