Saturday, 21 March 2015

Curried butternut squash and apple soup

This is from the Hairy Dieters eat for life book.  Just 152 calories per portion!

Heat 1tbsp sunflower oil in a large saucepan, add 2 chopped onions and cook for 5 minutes over medium-low heat. Add a peeled and chopped squash (approx 1kg) and cook for 5 minutes.

Add 2tbsp medium curry powder, 2 chopped garlic loves and 4 peeled and thickly chopped apples. 

Stir for a minute.

Add 1 litre chicken stock and a bay leaf.  Simmer for 30 minutes or until the smash is very soft.

Blitz with stick blender until smooth. Add 200ml pressed /cloudy apple juice.

Reheat before serving. 

Ps the veg all came from Drumhill Farm Fresh - locally grown and delivered.  Check them out! 

Carrot cake

This delicious carrot cake is from Avoca.  It makes two quite large cakes.  Neither lasted very long.....

Line your baking tins with baking parchment. 

Whisk together 14oz sugar, 4 eggs and 400ml sunflower oil until thick and pale, then mix in 14oz self raising flour and 1tsp mixed spice.

Stir in 14oz grated carrots and 1tsp vanilla essence.

Bake at 170c for 1 hour or until done. 

Leave to cool for 10 minutes then turn onto a wire rack to cool completely. 

For the topping:

Beat 6oz cream cheese, 2oz butter, 12oz icing sugar and the juice and zest of 1/2 a lemon. Spread on top. 

Make a pot of tea and enjoy!