Tag: oil

Butternut squash soup

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This gorgeous butternut squash soup makes the perfect autumn or winter supper dish and it also works as a tasty dinner party starter. Make this homemade soup using seasonal butternut squash with this easy recipe

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To freeze the soup, pour it into a freezer container, cover, seal and freeze for up to 3 months. Allow the soup to defrost before reheating it.

Ingredients

2 butternut squashes, each about 1kg (2¼lb)
30g (1oz) butter
1tbsp light olive oil
2 onions, peeled and chopped
1-2tbsp chopped fresh thyme
2 vegetable stock cubes
Salt and freshly ground black pepper
Croutons and sprigs of thyme, to serve

Method

Set the oven to 190°C or gas mark 5.
Cut the butternut squash in half and scoop out the seeds. Place the halves, cut-side down, on the buttered baking parchment. Roast the squash in the centre of the oven for about an hour, or until they are tender. Remove the squash from the oven and leave them until they are cool enough to handle.
Heat the butter and oil in a large pan, add onion and cook over a medium heat, stirring occasionally, for about 5-8 mins, or until onion has softened but not coloured. Scoop butternut squash flesh out of skins, add flesh to pan and discard skins. Cook for 1-2 mins, then add the thyme and stock cubes to the pan. Pour in 1 litre (1¾ pints) boiling water, and stir until stock cubes have dissolved. Bring soup to the boil; simmer for 20 mins, until vegetables are tender. Remove pan from heat; leave soup to cool slightly.
Purée the soup in a blender or food processor until it’s smooth, and season it to taste with salt and freshly ground black pepper.
Reheat the soup before serving. It will be quite thick, so dilute to the desired thickness by adding some boiling water.
Serve the soup with croutons and sprigs of thyme, and grind over some black pepper.

By Feature: Sue McMahon. Photos: Noel Murphy. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 132(kcal)
Fat 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

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

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Ham, Swiss, Caramelized Onion, and Sautéed Tomato Open Faced Sandwich

by Pam on September 19, 2012

I made this for lunch and I am telling you, it was SERIOUSLY delicious! I loved the sweet tomatoes and caramelized onion on top of the toasted artisan bread topped with the salty ham and the creamy Swiss cheese. The combination of flavors and textures was superb and definitely worth the time it took to make it. I have a feeling I’ll be making this one again soon.

Place the 2 teaspoons of oil into a skillet over medium heat. Add the sliced onions and cook, stirring often, for 20 minutes, or until caramelized and golden brown. Season with sea salt, to taste. Side Note: If the skillet gets dry, add a tablespoon of water or two. Remove from the skillet and set aside.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil.

While the oven is preheating, heat the same skillet over medium heat and coat with cooking spray. Add the tomatoes and season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for 5-7 minutes or until the tomatoes are softened and starting to burst. Remove from heat.

Spread the mayonnaise and Dijon mustard on each piece of artisan bread. Layer the bread with the caramelized onions, tomatoes, ham, and Swiss cheese. Place on the baking sheet and place into the oven for 5 minutes or until the cheese has melted. Remove from the oven and serve immediately. Enjoy.

Print^[1]

Ham, Swiss, Caramelized Onion, and Sautéed Tomato Open Faced Sandwich

Yield: 1

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.

Ingredients:

2 tsp olive oil
1/2 red onion, sliced
Sea salt and freshly cracked pepper, to taste
Handful of grape tomatoes
2 thin slices of artisan bread
Mayonnaise, to taste
Dijon mustard, to taste
Ham, to taste
1 slice of Swiss cheese, cut in half

Directions:

Place the 2 teaspoons of oil into a skillet over medium heat. Add the sliced onions and cook, stirring often, for 20 minutes, or until caramelized and golden brown. Season with sea salt, to taste. Side Note: If the skillet gets dry, add a tablespoon of water or two. Remove from the skillet and set aside.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil.

While the oven is preheating, heat the same skillet over medium heat and coat with cooking spray. Add the tomatoes and season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for 5-7 minutes or until the tomatoes are softened and starting to burst. Remove from heat.

Spread the mayonnaise and Dijon mustard on each piece of artisan bread. Layer the bread with the caramelized onions, tomatoes, ham, and Swiss cheese. Place on the baking sheet and place into the oven for 5 minutes or until the cheese has melted. Remove from the oven and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Tapenade, Mozzarella, and Tomato Panini

by Pam on September 26, 2012

I had leftover tapenade^[1] to use up as well as some French bread so I decided to make a panini. I added a bit of mozzarella and some tomato slices and this sandwich ended up being AMAZING. I loved the salty tapenade with the crisp bread and the gooey cheese. It was simple, quick (literally took 5 minutes), and so delicious. I am excited to say that I still have some tapenade and French bread left… guess what I’ll be having for lunch tomorrow!

Make the tapenade^[2].

Preheat your panini grill or a grill pan over medium heat.

Place a little bit of mozzarella on top of one slice of bread. Add the tapenade to the top of the cheese followed by the tomato slices and a little more cheese. Place the other piece of bread on top.

Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!

Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it and it’s way better for you!

Print^[3]

Tapenade, Mozzarella, and Tomato Panini

Yield: 1

Cook Time: 5 min.

Ingredients:

2 slices of French bread
Mozzarella cheese, to taste
2 tbsp tapenade (see recipe link above)
2 slices of tomato

Directions:

Make the tapenade.

Preheat your panini grill or a grill pan over medium heat.

Place a little bit of mozzarella on top of one slice of bread. Add the tapenade to the top of the cheese followed by the tomato slices and a little more cheese. Place the other piece of bread on top and place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!

Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it and it’s way better for you!

Recipe and photos by For the Love of Cooking.net

References

^{^} tapenade (www.gordon-ramsay-recipe.com)
^{^} tapenade (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)