Tag: Serve

Honey roasted butternut squash and puy lentil salad

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This dish makes a hearty winter salad thats full of nutrients or it can be a perfect side dish to a main course. The delicious sweet and chewy honey roasted butternut squash goes perfectly with the slight crunch from the pumpkin seeds. A tasty combination with the creamy goats cheese and puy lentils. The butternut squash can be roasted in simple chunks or in lovely crescent shaped slices for a quirkier presentation. Go a step further and roast the butternut with garlic cloves, fresh thyme and rosemary leaves for a winter earthiness. Great served with crumbled blue cheese and toasted chopped walnuts to!

Serves: 2
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Mid-price

That’s goodtoknow

For something with a little more kick scatter the butternut squash with a tsp chilli flakes!

Ingredients

1 small butternut squash, peeled, deseeded & chopped
1tbsp olive oil
2tbsp honey
400g tin puy lentils, drained and rinsed
75g soft goats cheese
100g spinach leaves
3tbsp pumpkin seeds

Method

Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the butternut squash on a large baking tray, season well and toss in the olive oil. Roast for 20 mins before drizzling with the honey and returning to the oven for a further 10 mins until tender.
Toss gently with the puy lentils and goats cheese. Serve on a bed of spinach and scatter with the pumpkin seeds

By Mima Sinclair

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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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Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

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Egg Drop Soup

by Pam on December 19, 2012

My friend was recently telling me that she has been making a lot of egg drop soup lately and I got a sudden craving for it. I found a Tyler Florence^[1] recipe that I adapted a little bit to work with what I had on hand and to suit our tastes. It was very quick and easy to make and we all LOVED it! Especially my daughter, who doesn’t like eggs. When she was finished with her bowl of soup she asked me what was floating in the soup and I told her the soup is called egg drop soup and it is egg floating in the soup. Her eyes got big and she said, I don’t like the word egg in the title, can we call it something else? We finally decided that Chinese Ribbon Soup would be a great name for this delicious soup in our house. My daughter asked for the leftovers in her thermos for lunch the next day. I LOVE THAT – she knowingly ate eggs!!

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken broth. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth^[2] really made this soup extra special. Click the link for the recipe.

Print^[3]

Save^[4]

Egg Drop Soup

Yield: 6

Cook Time: 10 -15 min.

Ingredients:

5 cups homemade chicken broth, (plus more for a slurry)
1/4 tsp fresh ginger, grated
2 tbsp soy sauce
2 tbsp cornstarch
2 eggs, beaten
2 green onions, chopped, including ends
Sea salt and white pepper, to taste

Directions:

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth really made this soup extra special. Click the link up above for the recipe.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence

References

^{^} Tyler Florence (www.foodnetwork.com)
^{^} homemade chicken broth (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Danish pastry

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This is a really quick way to make Danish pastries with a packet of ready-made puff pastry. You can vary the filling –try a different flavoured jam, a spoonful of thick custard or a chunk of fresh or canned fruit. They are best eaten warm on the day of making but they can be prepared up to the end of step 3 then chilled in the fridge until you are ready to bake them.

Makes: 8
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

Drizzle the warm pastries with a little lemon flavoured glace icing and sprinkle with flaked almonds instead of dusting with icing, if liked.

Ingredients

500g puff pastry, thawed if frozen
8tbsp raspberry jam
1 egg, beaten
Icing sugar, for dusting

Method

Preheat the oven.
Roll the pastry out on lightly floured surface to a large rectangle about 40 X 20 cm. Trim the edges with a sharp knife and cut into 8 x 10 cm squares.
Sprinkle two baking sheets with a little cold water. Place the pastry squares on the baking sheets.
Place a spoonful of jam in the centre of each square. Dab the four corners of each square with a little beaten egg then fold each corner in so the point just meets the jam.
Glaze the pastry lightly with beaten egg and bake for 15 mins until risen, golden and crisp. Serve warm or cold lightly dusted with icing sugar.

By Nichola Palmer

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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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Party food face-off

What do you head for first on the buffet table? Sausage rolls or cheese straws?

60% 531 votes

40% 531 votes