Author: Marise
Roasted Butternut Soup
Butternut soup
May 4, 2017
: 4
: 30 min
: 30 min
: 60 min
: easy
A deliciously nutty and rich soup - the secret is to roast the butternut and garlic beforehand. Works well with carrot, tomato or sweet potato as well and always tastes better the next day.
Ingredients
- 1 large butternut
- 1 onion
- 1 large head of garlic
- 500 mls of good chicken or vegetable stock
- pinch of cumin
- olive oil
Directions
- Step 1 preheat oven to 200:C
- Step 2 peel and chop butternut into chunk-sized pieces
- Step 3 slice top off garlic head and drizzle a dab of oil into it
- Step 4 put vegetables and garlic onto a roasting tray, drizzle with a bit more oil and roast for 30-45 mins
- Step 5 Chop onion finely and pan fry until soft
- Step 6 Add roasted vegetables, garlic and stock and bring to the boil.
- Step 7 Cook for 30 minutes on a low heat then leave to cool.
- Step 8 Puree and adjust seasoning to taste. Serve with a garnish of parsley and some sour cream. Enjoy!
Welcome to my table
In the last sentence of their book ‘eat, think and be merry‘ Fritz Allhof and Dave Monroe encourage us to ‘eat good food and think about it’. Consider me encouraged – actually, truth be told – not much encouragement is needed. Upon waking, my first thoughts […]
Pesto chicken pasta
Pesto chicken pasta
May 1, 2017
: 2
: 20 min
: 25 min
: 45 min
: easy
Many of my kitchen creations have come about simply due to what's in the fridge or are a synthesis of other recipes. This is a bit of both. I started making my own homemade pesto to use in various recipes, had chicken fillets and vine tomatoes to use up - and voila! Make sure though that you don't use too much balsamic as it burns very easily and can leave the tomato mixture tasting very bitter. This dish packs quite a bit of flavour - especially if you make your own pesto and like garlic!
Ingredients
- 4 TB pesto (homemade or store - my recipe coming soon)
- 2 chicken fillets
- 12 Cherry / vine tomatoes
- 3TB olive oil
- 1TB balsamic vinegar
- 1 tsp honey
- Grated pecorino
- Penne pasta to serve
Directions
- Step 1 Preheat oven to 200:C
- Step 2 Place tomatoes in an ovenproof dish and cover with the oil, balsamic and honey mixture – season with salt and pepper
- Step 3 Place in oven and cook for 10-20 minutes. Watch carefully that the liquid isn’t burning, but you want the tomatoes to be at bursting point so that they release their sweet juices
- Step 4 Slice the chicken fillets into small pieces and pan fry until brown.
- Step 5 Add the pesto to the chicken and mix well, coating all the chicken evenly.
- Step 6 Pour over the tomato mixture with the lovely juices and sprinkle with grated pecorino.
- Step 7 Serve with penne pasta
Soups
Week 32 8 August: Soups
This week in finnzkitchen I’m making soups… perfect considering the Finnish summer seems to be at an early end: people are already walking around wearing scarves and long-sleeved jackets & it is pouring outside as I write this. Nevertheless – this is a great opportunity to get organised & these soups are perfect to freeze for the coming autumn and winter so that you have healthy weekday dinners when you get home from work and it’s dark and cold. All you need is bread, a winter type salad e.g. the best lentil salad, ever and some freshly chopped parsley.
1) Red lentil
2) Roasted pumpkin and garlic
3) Chickpea and leek
4) Carrot & coriander
