Tag: Cut

Homemade jam recipes

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Total time: 1 hr

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Total time: 1 hr

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This delicious and traditional British dessert really is a dish fit for royalty with thick custard and jam…
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It’s not until you bite into these delicious chocolate cupcakes that they start oozing red liquid – don’t worry it’s just raspb…
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Pumpkin soup

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This warming, low-fat pumpkin soup recipe is perfect for Halloween – especially when it’s served with breadstick broomsticks!

That’s goodtoknow

To spice up your pumpkin soup, crumble in a pinch of dried chilli when you’re cooking the onion.

Ingredients

2tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
700g (1lb 6oz) pumpkin flesh, roughly chopped (can use butternut squash instead)
2 sweet potatoes, peeled and roughly chopped
1.2 ltrs (2pts) water or vegetable stock
200ml (7fl oz) soya light alternative to milk
4tbsp soya alternative to cream

For the ‘broomsticks’

4 part-baked breadsticks
2tbsp olive oil

Method

Heat the olive oil in a large pan, add the onion and garlic and cook for a few minutes to soften.
Add the pumpkin and sweet potato and cook for a couple of mins, then add the water or stock. Season with salt and ground black pepper, cover and bring to the boil, then simmer for 25 mins until the pumpkin and sweet potato are really tender.
Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. Cut the bread in half lengthways, then make several cuts one third of the way up the length to look like broom bristles. Repeat with the other bread, put onto a large baking sheet and drizzle with olive oil. Bake for 5-8 mins until golden.
Stir the soya light into the soup, whiz everything together in blender or processor in batches until smooth. Return to the pan and gently warm through. Pour into bowls and finish with a swirl of soya alternative to cream.

By alprosoya.co.uk

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Delightful Apple Spiced Scones with Spiced Glaze

When the weather gets cool, turn your oven on and warm up the house with the sweet smell of apples and cinnamon. The temperature dropped like 20 degrees since last week, and these homemade buttermilk scones with small bits of apples and a cinnamon spice glaze were the perfect excuse to bake.

Chocolate chip scones^[1] are usually my favorite scone variety, but these apple scones may have taken their place! The scones aren’t too sweet, so the glaze gives it the perfect balance of sweetness in every bite. If you want to cut back on your sugar, you can make half the glaze, then drizzle it on instead.

Perfect for an afternoon tea or a lazy Sunday brunch. Enjoy!

Delightful Apple Spiced Scones with Spiced Glaze
gordon-ramsay-recipe.com
Servings:
12 • Size: 1 scone • Old Points: 4 pts • Points+: 5 pt
Calories: 184 • Fat: 4 g • Carb: 37 g • Fiber: 2 g • Protein: 3 g
• Sugar: 19 g
Sodium: 250 mg

Ingredients:

1/2 cup cold buttermilk
1/4 cup unsweetened apple sauce
1/4 cup dark brown sugar, packed
2 tsp vanilla extract
1 large egg
cooking spray
1 cup white whole wheat flour
1 cup all purpose flour
1 tbsp baking powder
1 tbsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 tbsp chilled butter (must be cold) cut into small pieces
2 cups diced apples, peeled (I used Granny Smith)

For the glaze:

1 cup powdered sugar, sifted
1/2 tsp cinnamon
pinch nutmeg
2 tbsp cold fat free milk (plus 1/2 tbsp if needed)

Directions:

Preheat oven to 375°.

Combine the first five ingredients in a medium bowl, stirring with a whisk. Spray a baking sheet with cooking spray.

Combine the flours, baking powder, cinnamon nutmeg, and salt in another large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Fold in diced minced apples. Add buttermilk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 12 wedges all the way through.

Bake until golden, about 18-20 minutes, depending on your oven. Place on a cooling rack about 10 minutes.

Meanwhile, to make the glaze: Mix powdered sugar, cinnamon and nutmeg with 2 tbsp of milk, adding 1/2 tbsp more (1 tsp at a time) if necessary to get the consistency to the right thickness. Stir until completely smooth.

Place scones on parchment or wax paper and drizzle the glaze over the scones using a spoon – or- place the glaze in a shallow bowl and dip the top of the scones into the glaze, then let it sit on the waxed paper to harden.

Makes 12 scones.

References

^{^} Chocolate chip scones (www.gordon-ramsay-recipe.com)