Roast Butternut

I love roast butternut, actually any of the pumpkin family is part of my favourite foods. Roasting pumpkin is yummy and in my opinion brings out the flavour. 

Ingredients

  • Butternut
  • Butter/Fry Lite
  • Ground nutmeg/cinnamon

Method

  • Preheat the oven to 190ºC
  • Cut up and peel the butternut and place in an oven proof dish.
  • If you are using butter, cut the butter into small pieces and sprinkle over the butternut and then sprinkle with the spices to taste
  • If you are using fry lite, spray with fry lite and sprinkle with the spices to taste
  • Roast in the oven for 25 minutes
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Autumnal Soup

I got this recipe from the slimming world website, but I’ve made some changes to suit my personal tastes. 

Ingredients

  • 5 carrots, chopped
  • 4 parsnips, chopped
  • 1/2 Butternut, chopped
  • Fry Light
  • 1 onion, diced
  • 8 sticks of celery, diced
  • 1 swede, diced
  • 1 garlic clove, chopped (I didn’t use any, cause I’m not a garlic person)
  • 2 bay leaves
  • 2 vegetable stock cubes
  • 3 pints boiling water
  • 1 tsp dried ginger
  • 1 tsp chilli powder
  • freshly ground black pepper, to taste

Method

  • Preheat the oven to 200°C/Gas 6. Peel and chop the carrots and parsnips (and butternut). Place them in an oven-proof dish, Spray with Fry Light and place in the oven for around 30 minutes.
  • Wash and dice the onion and celery, then place them in a large pan sprayed with Fry Light.
  • Whilst the celery and onions are sweating down, bring a kettle to the boil and dice the swede.
  • Add the diced swede to the pan and mix well with the existing ingredients.
  • Remove the carrots and parsnips from the oven and add to the pan along with the bay leaves.
  • Make up the vegetable stock with 3 pints of boiling water and pour into the pan to cover the contents, also add the dried ginger, chilli powder and black pepper. Bring to the boil and leave to simmer for 45 minutes to an hour or until all the contents are soft.
  • Remove the pan from the heat and allow to cool a little before removing the bay leaves.
  • Transfer the contents into a blender or use a hand blender in the pan. I only part blended because I like chunky soups, rather than smooth soups.
  • Add more chilli/ginger/black pepper, to taste.
  • Add more water if necessary to thin the consistency to your liking – you may need to add another stock cube if you add quite a lot of water.

Hassleback Potatoes

Hassleback Potatoes

This is another recipe I stumbled across on Pinterest, it’s really easy and super yummy. I tried it this weekend as a low fat version and it works just as well.

Ingredients

  • Potatoes
  • Cooking spray (such as Flora Sunflower cooking oil spray)
  • Salt and pepper to taste

Method

  • Preheat the oven to 180ºC
  • Place the potato in a spoon (the size of spoon depends on the size of potato)
  • Using a sharp knife, cut down the potato leaving the slices connected at the bottom, this should be just up to the spoon
  • Spray the potatoes on top with the cooking spray. You may be tempted to spray loads, but don’t; just one squirt per potato should do it
  • Sprinkle with salt and pepper and bake for 30-45 minutes (based on the size of the potatoes).

Roast Chicken Cooking Times

Roast ChickenIn keeping with the original purpose of this blog, I am posting the cooking times for roast chicken. 

Method

  • Pre-heat the oven to gas mark 5, 375 F (190 C).
  • Place the chicken in the roasting tin
  • Season the chicken all over with salt and freshly milled black pepper
  • Roast for 20 minutes per lb (450 g) plus 10-20 minutes extra – this will be 1 hour and 50 minutes to 2 hours for a 5 lb (2.25 kg) bird.
  • Baste a few times during the cooking
  • For the final 15 minutes of cooking, increase the heat to gas mark 7, 425°F (220°C) to give the skin that final golden crispiness
  • When it is cooked, remove it from the oven and cover it with foil
  • Leave to rest for 30 minutes before serving.

Tomato and Apricot Chutney

Irreverent Baker | Tomato and Apricot Chutney

I made a recipe for tomato chutney last weekend. The other recipe had sultanas (which I am not a fan of) so I decided to substitute some dried apricots (and a few fresh peaches) to see what the result would be. It turned out really great and this is on its way to becoming a family favourite. 

Ingredients

  • 1 kg tomatoes
  • 1 medium onion, thinly chopped
  • 4 medium chillies, thinly sliced
  • 250 g dried apricots, chopped
  • 2 large fresh peaches, finely chopped
  • 1 thumb of ginger, peeled
  • 250 g brown sugar
  • 250 ml white vinegar
  • 15 ml salt
  • 1 ml cayenne pepper

Method

Cooking the Chutney

  • Bring a pot of water to the boil, drop the tomatoes in  and leave them in until the skins split. As soon as the skin splits, fish the tomato out (I used a slotted spoon) and drop them into a bowl of cold water. The skins should be very easy to peel.
  • Slice the peeled tomatoes into medium slices.
  • Mix all the ingredients and simmer gently in a large pot on medium heat until thick enough.
  • Stir occasionally to prevent burning.
  • Before bottling, fish out the ginger.

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