Leek & Squash Risotto

Ingredients:

2 leeks

1kg squash (if I haven't quite got enough squash I add root vegetables ie carrots, swede), cubed

2 cloves of garlic, crushed

1 tbsp dried sage

350g pearl barley (or risotto rice if you prefer)

1.3l veg stock (made with 2 OXO cubes)

Butter

Method:

1. On a low-medium heat melt a knob of butter, add the leeks, garlic & sage for a few mins to soften.
2. Add the squash (& root veg if using) & keep stirring for a few mins again to begin to soften.
3. Melt another knob of butter & add the pearl barley mixing well & coating in the butter.
4. Add the stock & bring to boil. Simmer very gently until most of the liquid has been absorbed by the pearl barley, about 30 mins.

Butternut Squash Soup

Ingredients:

1 onion, finely chopped

1 garlic clove, finely chopped

Olive oil

1 butternut squash, peeled, de-seeded and cubed

1 sweet potato, peeled and cubed

1 tsp turmeric

800ml vegetable stock (I made with 2 vegetable OXO cubes)

Method:

1. Heat the oil slightly in a large pan, adding the onions and garlic to gently saute until soft.
2. Add the butternut squash, sweet potato and turmeric heating for another few minutes.
3. Add the vegetable stock and simmer for 25-30 minutes or until the vegetables cubes are tender.
4. Allow to cool a little to puree in a blender, before re-heating slightly to serve.

Serve with some fresh bread and butter, will warm up any winters day.

Spring has Sprung in the Garden

Daffodils

Violas

Spring has finally sprung, which is allowing me to get out in the garden. This is the first spring I have lived in a house with a garden, so I am very excited about what we might grow this year. We visited the local garden centre a few weeks ago and I spent lots of my Christmas money on garden equipment including a raised bed, seeds and plants, etc (my husband says I can't go back for a while as I spent too much money!).

Carrots

I have planted:

• herb seeds - coriander, basil & parsley
• daffodils along the edge of my lawn
• blueberry bushes
• raspberry canes
• runner bean seeds
• pea seeds
• butternut squash seeds
• spinach seeds
• a tomato plant
• carrots
• violas

My windowsill

Many of the potted seeds are sat on my window sill in the conservatory whilst they germinate and I am really enjoying watching new shoots appear most days with the beautiful warm sunny weather we have been having. I cannot wait to get them planted outside especially if this beautiful weather continues.

Blueberry bush

Previously I have not been so successful at growing plants and keeping them alive so this year is my year to prove myself wrong and harvest bumper crops to feed the family!!!

Tomato 

Daffodil

Thai-style Butternut Squash Soup

Thai Butternut Squash Soup

This recipe has to be one of my favourite soup recipes of all time :) and this is the perfect time of year to warm yourself up with a nice hearty soup.

Ingredients:

1 onion

~500g butternut squash, chopped into inch cubes

1 sweet potato, chopped into inch cubes

~100g carrot

2-3 tbsp Thai curry paste

400ml coconut milk

300ml vegetable stock

oil

Method:

1. Fry the onion in a little oil until soft.
2. Add the thai curry paste and fry for a few minutes.
3. Add the butternut squash, sweet potato, carrot, vegetable stock and coconut milk.
4. Simmer for 20 minutes, until the vegetables are soft.
5. Blend to smooth and serve with some nice chunky bread.