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Introduction

Often overlooked in favour of their more popular cousins like carrots and potatoes, parsnips are a true culinary treasure waiting to be discovered. This root vegetable, with its sweet, earthy flavour and versatile nature, deserves a spotlight in your kitchen. Let’s delve into the world of parsnips and explore how this humble vegetable can transform your meals from ordinary to extraordinary.

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What are Parsnips?

Parsnips are a root vegetable closely related to carrots and parsley. They look like a pale version of carrots but offer a unique taste profile. Their peak season is during fall and winter, as the cold weather helps in developing their sweet flavour.

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Nutritional Benefits

Not only are parsnips delicious, but they are also packed with essential nutrients. They are a great source of fibre, vitamins C and K, and minerals like potassium and manganese. Plus, their high fibre content aids in digestion and helps in maintaining a healthy heart.

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Culinary Uses

Their sweet and nutty flavour makes them a versatile ingredient in the kitchen. Here are some creative ways to use parsnips:

1. Roasted Parsnip Soup: A creamy, comforting soup that’s perfect for chilly evenings.
2. Parsnip and Carrot Mash: A delightful twist to the traditional mashed potatoes.
3. Crispy Parsnip Fries: A healthier alternative to regular fries, with a unique flavour.
4. Creamy Parsnip and Potato Gratin: A rich and indulgent side dish for your festive dinners.
5. Spiced Parsnip Cake: An innovative dessert that will surprise and delight your taste buds.

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1. Roasted Parsnip Soup

Ingredients:

• 500g parsnips, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 litre vegetable stock
• 100ml double cream
• Salt and pepper to taste
• Olive oil for roasting
• Fresh thyme for garnish

Method:

1. Preheat oven to 200°C. Toss parsnips with olive oil, salt, and pepper. Roast until golden and tender, about 30 minutes.
2. In a pot, sauté onion and garlic until soft. Add roasted parsnips.
3. Pour in vegetable stock and bring to a boil. Simmer for 10 minutes.
4. Blend until smooth. Stir in double cream, and adjust seasoning.
5. Serve hot, garnished with fresh thyme. And homemade sourdough bread

2. Parsnip and Carrot Mash

Ingredients:

• 3 parsnips, peeled and chopped
• 3 carrots, peeled and chopped
• 50g butter
• 50ml milk
• Salt and pepper to taste

Method:

1. Boil parsnips and carrots until soft. Drain.
2. Mash with butter and milk until smooth. Season with salt and pepper.
3. Serve as a side dish with meats or vegetables.

3. Parsnip Fries

Ingredients:

• 4 parsnips, peeled and sliced into fries
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste

Method:

1. Preheat oven to 220°C.
2. Toss parsnip fries with olive oil, paprika, salt, and pepper.
3. Bake for 20-25 minutes until crispy.
4. Serve with your favourite dip.

4. Creamy Parsnip and Potato Gratin

Ingredients:

• 300g parsnips, thinly sliced
• 300g potatoes, thinly sliced
• 200ml double cream
• 2 cloves garlic, minced
• 100g grated cheddar cheese
• Salt and pepper to taste

Method:

1. Preheat oven to 180°C.
2. Layer parsnips and potatoes in a baking dish.
3. Mix cream with garlic, salt, and pepper. Pour over the vegetables.
4. Top with grated cheese. Bake for 40-45 minutes until golden and tender.

5. Spiced Parsnip Cake

Ingredients:

• 200g grated parsnips
• 200g plain flour
• 150g caster sugar
• 100ml vegetable oil
• 2 eggs
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• Pinch of salt

Method:

1. Preheat oven to 180°C.
2. Mix flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, beat eggs, sugar, and oil. Stir in parsnips.
4. Combine wet and dry ingredients. Pour into a greased cake tin.
5. Bake for 30-35 minutes. Cool before serving.

Tips for Selecting and Storing

When choosing, look for small to medium-sized ones as they are more tender and sweet. Avoid very large parsnips, as they can be woody and less flavorful. Store them in a cool, dark place or the crisper drawer of your refrigerator, wrapped in a paper towel and placed in a plastic bag.

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Conclusion

Parsnips, with their sweet flavour and health benefits, are a must-try for anyone looking to add variety to their diet. Whether roasted, mashed, or baked into a cake, they bring a unique and delightful twist to your dishes. So next time you’re at the market, don’t walk past these hidden gems. Give parsnips a chance to shine in your next meal!

Transforming Leftovers into a Gourmet Delight: Broccoli Cauliflower Blue Cheese Soup

Embracing Frugality in the Kitchen with Broccoli Cauliflower Blue Cheese Soup. In our journey through gourmet cooking, one key aspect often overlooked is the art of being frugal. The magic of transforming leftovers and seemingly mundane ingredients into a culinary masterpiece is not only a testament to our creativity but also a step towards a sustainable and zero-waste lifestyle.

Today, I’m excited to share a recipe that embodies this philosophy – a Broccoli-Cauliflower Blue Cheese Soup. This dish is born out of the desire to utilize every part of our vegetables, ensuring that nothing goes to waste.

Ingredients at a Glance

• Leftover broccoli stems and florets
• Cauliflower stalks, leaves, and florets
• A clove of garlic and a small onion for the base
• Vegetable or chicken stock for richness
• A touch of blue cheese for a creamy twist

The Recipe: A Symphony of Leftovers

Step 1: Prep Your Leftovers

Chop your broccoli and cauliflower (stems, florets, stalks, leaves – everything!) into small pieces. This not only helps in even cooking but also in extracting maximum flavour.

Step 2: Building Flavors

Begin by sautéing minced garlic and finely chopped onion in olive oil. This forms the flavour foundation of our soup.

Step 3: Vegetable Medley

Add the chopped broccoli and cauliflower, cooking them until they start to soften. This step is crucial for developing a deep, roasted flavour profile.

Step 4: Simmer and Soften

Introduce your stock to the mix and let everything simmer. This is where the magic happens – the vegetables soften, and their flavours meld together.

Step 5: Creamy Transformation

Once the vegetables are tender, blend the soup until smooth. This is where the soup gets its luxurious texture.

Step 6: The Blue Cheese Twist

Stir in crumbled blue cheese for a creamy, tangy depth. The blue cheese adds flavour and enriches the soup’s texture.

Step 7: Final Seasoning

Adjust the seasoning with salt and pepper. Remember, the blue cheese brings its saltiness, so tread lightly with additional salt.

Step 8: Serve and Savor

Serve this creamy delight garnished with fresh herbs. It’s perfect for a cosy night in or as a sophisticated starter for your dinner parties.

Closing Thoughts: More than Just a Recipe

This soup isn’t just a recipe; it’s a mindset. It’s about looking at what’s left in your fridge and seeing potential. It’s about understanding that gourmet cooking isn’t always about expensive ingredients but how you bring flavours together. And most importantly, it’s about respecting our resources and minimizing waste.

This recipe inspires you to look at your leftovers differently and discover the joys of frugal, zero-waste cooking.

Welcome to the Cozy Corners of Autumn: Three Comfort Food Favourites to Warm Your Soul

As the leaves turn golden and the air grows crisp, there’s nothing quite like the comforting embrace of a home-cooked meal to warm you from the inside out. Autumn is a season that beckons us back to the kitchen, inviting us to slow down and savour the rich, hearty flavours that define this time of year. In today’s blog post, we’re diving into the ultimate trifecta of autumn comfort food—dishes so soul-satisfying, that they’re like a cosy blanket for your taste buds.

From the creamy decadence of Pumpkin Risotto with Sage Brown Butter to the robust, meaty goodness of Beef and Ale Stew with Herb Dumplings, and finally, the sweet, spiced allure of Apple and Cinnamon Bread Pudding—these are recipes that celebrate the very essence of autumn. Perfect for those chilly evenings when you’re wrapped up in a sweater, sipping on a hot cup of tea, and yearning for something that speaks to the soul.

So, grab your favourite apron and let’s embark on a culinary journey through the cosy corners of autumn. These are not just recipes; they’re your passport to a season filled with warmth, comfort, and undeniable deliciousness.

Stay tuned as we delve into each recipe, complete with step-by-step instructions and chef’s tips to ensure your autumn dining experience is nothing short of extraordinary. So here are three comfort food favourites.

Pumpkin Risotto with Sage Brown Butter

Ingredients

• 1 small pumpkin, peeled and diced (about 4 cups)
• 1.5 litres of chicken or vegetable stock
• 2 cups Arborio rice
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 4 tbsp unsalted butter
• 10 fresh sage leaves
• Salt and pepper to taste
• Olive oil for sautéing

Method:

• Cook the Pumpkin:
  • In a pot, add the diced pumpkin and enough water to cover. Boil until tender, then drain and mash. Set aside.
• Prepare the Stock:
  • In another pot, warm the chicken or vegetable stock over low heat.
• Cook the Risotto:
  • In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
  • Add the Arborio rice and cook for 2 minutes, stirring constantly.
  • Pour in the white wine and cook until mostly evaporated.
  • Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
• Add the Pumpkin:
  • Once the rice is al dente, stir in the mashed pumpkin and cook for another 5 minutes.
• Sage Brown Butter:
  • In a small saucepan, melt butter over medium heat. Add sage leaves and cook until the butter turns a golden brown colour.
• Finish:
  • Stir the sage brown butter and grated Parmesan into the risotto. Season with salt and pepper.

Beef and Ale Stew with Herb Dumplings

Ingredients:

• 500g beef stewing meat, cubed
• 1 bottle of ale (500ml)
• 2 carrots, diced
• 2 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tsp each of dried thyme, rosemary, and parsley (for dumplings)
• Salt and pepper to taste
• Olive oil for sautéing

Method:

• Brown the Beef:
  • In a large pot, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides. Remove and set aside.
• Sauté Vegetables:
  • In the same pot, add the onion, carrots, and garlic. Sauté until softened.
• Cook the Stew:
  • Return the beef to the pot. Add the ale, beef stock, and tomato paste. Bring to a boil, then reduce to a simmer. Cover and cook for 2 hours.
• Make Dumplings:
  • Combine 1 cup of self-raising flour with 1/2 cup of water and the dried herbs. Form into small balls.
• Finish:
  • Add the dumplings and diced potatoes to the stew. Cook for another 20-30 minutes until the dumplings are cooked through.

Apple and Cinnamon Bread Pudding

Ingredients:

• 4 cups stale bread, cubed
• 2 apples, peeled and diced
• 2 cups whole milk
• 3 eggs
• 1 cup sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Butter for greasing

Method:

• Preheat Oven:
  • Preheat your oven to 180°C (350°F). Grease a baking dish with butter.
• Prepare Bread and Apples:
  • Place the bread cubes and diced apples in the greased baking dish.
• Make Custard:
  • In a bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, and nutmeg.
• Assemble:
  • Pour the custard over the bread and apples, ensuring everything is well-soaked.
• Bake:
  • Bake for 45-50 minutes, or until the top is golden and the custard is set.
• Serve:
  • Serve warm, optionally with a scoop of vanilla ice cream or a drizzle of caramel sauce.

I hope you enjoy these comforting autumn recipes as much as I do!

Chef’s Tips for Comfort Food Favourites

Pumpkin Risotto with Sage Brown Butter

Chef’s Tips:

• Opt for Fresh Pumpkin: Tinned pumpkin may be convenient, but using a fresh one will give your risotto a more authentic, richer flavour. Consider roasting the pumpkin before mashing for added depth.
• Stir, Stir, Stir: Risotto needs your undivided attention. Frequent stirring is key to achieving that creamy, luxurious texture we all love.
• Quality Stock Matters: The stock you use can make or break your risotto. Homemade chicken or vegetable stock is always a winner for the best flavour.

Beef and Ale Stew with Herb Dumplings

Chef’s Tips:

• Marinate Your Beef: For a stew that’s packed with flavour, consider marinating your beef in ale and a few herbs overnight.
• Herb Selection: Don’t be afraid to experiment with the herbs for your dumplings. Fresh herbs like rosemary or thyme can add a burst of flavour.
• Adjusting Stew Thickness: If you prefer your stew a bit thicker, you can add a cornflour slurry (cornflour mixed with a bit of cold water) towards the end of your cooking time.

Apple and Cinnamon Bread Pudding

Chef’s Tips:

• Choice of Bread: The bread you choose can greatly affect your pudding’s texture. For a more indulgent pudding, opt for brioche or challah. A classic white loaf works well for a lighter version.
• Apple Types: Different apples yield different flavours. For a tart kick, go for Granny Smiths. For something sweeter, Honeycrisp or Gala apples are excellent choices.
• Serving Ideas: This bread pudding goes wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra autumnal flair, a drizzle of salted caramel sauce wouldn’t go amiss.

I hope you enjoy these comfort food favourites.

Creamy Roasted Cauliflower and Goat’s Cheese Soup

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 litre vegetable or chicken stock
• 200g soft goat’s cheese, crumbled
• 150ml double cream (or heavy cream)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp smoked paprika (optional)
• Fresh parsley or chives, for garnish
• Toasted pine nuts or croutons, for serving (optional)

Method:

1. Roast the Cauliflower:
   • Preheat your oven to 200°C (390°F).
   • Toss the cauliflower florets with 2 tbsp of olive oil, salt, and pepper. Spread them out on a baking sheet.
   • Roast in the oven for 25-30 minutes or until the cauliflower is golden brown and tender.
2. Sauté Onions and Garlic:
   • In a large pot, heat the remaining 1 tbsp of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
   • Add the minced garlic and sauté for another 1-2 minutes until fragrant.
3. Prepare the Soup:
   • Add the roasted cauliflower to the pot. Pour in the vegetable or chicken stock and bring the mixture to a boil.
   • Reduce the heat and let it simmer for about 10 minutes.
   • Use an immersion blender (or transfer to a stand blender) to puree the soup until smooth.
4. Add Goat’s Cheese and Cream:
   • Reduce the heat to low and stir in the crumbled goat’s cheese until melted and incorporated.
   • Pour in the double cream and stir well. Season with thyme, smoked paprika (if using), salt, and pepper. Let the soup simmer for another 5 minutes.
5. Serve:
   • Ladle the soup into bowls. Garnish with fresh parsley or chives and a sprinkle of crumbled goat’s cheese.
   • If desired, top with toasted pine nuts or croutons for added texture.

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Tips:

• For a richer flavour, you can roast the onion and garlic along with the cauliflower.
• If you prefer a thinner soup consistency, you can add more stock.
• For a vegan version, substitute the goat’s cheese with a vegan cheese alternative and use coconut milk instead of double cream.

Enjoy your creamy roasted cauliflower and goat’s cheese soup on a chilly day!

Traditional Welsh Cawl

Cawl is a hearty stew and is often considered to be the national dish of Wales. It traditionally features lamb, root vegetables, and leeks, but there are many regional variations. This recipe will guide you through creating a classic version of Cawl.

Ingredients:

• 500g lamb shoulder or neck, cut into chunks
• 2 medium-sized onions, peeled and chopped
• 3 medium-sized carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 small swede, peeled and chopped
• 4 medium-sized potatoes, peeled and chopped into chunks
• 2 leeks, cleaned and sliced (white and light green parts only)
• 3 cloves of garlic, minced
• 2 litres lamb or vegetable stock
• 2 bay leaves
• A few sprigs of fresh thyme (or 1 tsp dried thyme)
• Salt and pepper, to taste
• Fresh parsley, finely chopped for garnish
• Crusty bread or Welsh cakes, to serve

Instructions:

1. Preparation of Meat: Begin by placing the lamb chunks in a large pot. Cover with cold water and bring to a boil for about 5 minutes to remove impurities. Drain the water and rinse the meat under cold water to remove any scum. This step helps in ensuring a clear broth for the cawl.
2. Sautéing the Base: In the same pot, add a splash of oil and sauté the onions and garlic until translucent, about 3-5 minutes.
3. Adding the Meat and Stock: Return the cleaned lamb chunks to the pot and add the lamb or vegetable stock. Ensure the meat is fully submerged. Add the bay leaves and thyme.
4. Simmering: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 1 hour. Occasionally skim off any foam or fat that rises to the surface.
5. Adding Vegetables: After the hour of simmering, add the carrots, parsnips, swede, and potatoes to the pot. Let the mixture simmer for another 30-40 minutes.
6. Final Touch with Leeks: Ten minutes before the end of cooking, add the sliced leeks. This keeps them relatively vibrant and ensures they don’t turn too mushy.
7. Seasoning: Season with salt and pepper according to your taste. Remember, the flavour intensifies the longer it cooks, so always taste before adding more seasoning.
8. Serving: Once everything is tender and the flavors melded together, remove from heat. Allow the cawl to stand for a few minutes before serving. The stew often tastes even better the next day once the flavors have had more time to meld.
9. Garnish and Accompaniment: Ladle the cawl into bowls and sprinkle with fresh parsley. Serve with crusty bread or traditional Welsh cakes on the side.

Note: This dish is traditionally made in large quantities and improves in flavor when reheated, so don’t be afraid of leftovers. It’s a warming, hearty meal perfect for cold winter days. Enjoy your homemade Welsh Cawl!

Warm Up with Autumn Soups: 13 Cozy Recipes to Try This Autumn

As the leaves turn golden and the air gets crisp, there’s nothing quite like a warm bowl of autumn soup to comfort the soul. Autumn is the perfect season to explore a medley of flavours, from the earthy tones of root vegetables to the sweetness of seasonal fruits. Here are ten autumnal soup recipes that will keep you cosy all season long.

Butternut Squash and Apple Soup

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 apples, peeled, cored and chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil

Method:

1. In a large pot, heat olive oil and sauté onions until translucent.
2. Add squash, apples, and spices. Cook for 5 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Simmer until the squash is tender.
5. Blend until smooth, season with salt and pepper, and serve.

Creamy Pumpkin Soup

Ingredients:

• 2 cups pumpkin puree
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp butter

Method:

1. Melt butter in a pot and sauté onions and garlic.
2. Add pumpkin puree, thyme, and vegetable broth.
3. Bring to a boil, then simmer for 20 minutes.
4. Stir in heavy cream, season with salt and pepper, and serve.

Roasted Red Pepper and Tomato Soup

Ingredients:

• 4 red bell peppers, roasted and peeled
• 5 ripe tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 tsp basil
• Salt and pepper to taste
• 2 tbsp olive oil

Method:

1. In a pot, heat olive oil and sauté onions and garlic.
2. Add roasted peppers, tomatoes, and basil.
3. Pour in the broth and simmer for 30 minutes.
4. Blend until smooth, season, and serve.

Sweet Potato and Ginger Soup

Ingredients:

• 3 sweet potatoes, peeled and diced
• 1-inch ginger, minced
• 1 onion, chopped
• 3 cups vegetable broth
• Salt and pepper to taste
• 2 tbsp olive oil

Method:

1. Heat oil in a pot, sauté onions and ginger.
2. Add sweet potatoes and broth.
3. Simmer until potatoes are tender.
4. Blend, season, and serve.

Mushroom and Barley Soup

Mushrooms cry out autumn soup.

Ingredients:

• 2 cups mushrooms, sliced
• 1 cup barley, rinsed
• 1 onion, chopped
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 tsp rosemary
• Salt and pepper to taste
• 2 tbsp olive oil

Method:

1. In a pot, heat oil and sauté onions, garlic, and mushrooms.
2. Add barley, rosemary, and broth.
3. Simmer until the barley is cooked.
4. Season and serve.

Carrot and Coriander Soup

Ingredients:

• 5 large carrots, peeled and chopped
• 1 onion, chopped
• 2 tsp ground coriander
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tbsp olive oil

Method:

1. Heat oil, sauté onions and ground coriander.
2. Add carrots and broth.
3. Simmer until carrots are tender.
4. Blend, season, and serve.

Leek and Potato Soup

My favourite Autumn soup, my daughters as well with a good crusty sourdough bread with plenty of butter.

Ingredients:

• 3 leeks, cleaned and chopped
• 3 potatoes, peeled and diced
• 1 onion, chopped
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tbsp butter

Method:

1. Melt butter in a pot, sauté onions and leeks.
2. Add potatoes and broth.
3. Simmer until potatoes are tender.
4. Blend half the soup for creaminess, mix, season, and serve.

Spiced Lentil Soup

Ingredients:

• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 tsp curry powder
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tbsp olive oil

Method:

1. Heat oil, sauté onions and curry powder.
2. Add lentils and broth.
3. Simmer until lentils are cooked.
4. Season and serve.

Apple and Parsnip Soup

Ingredients:

• 3 parsnips, peeled and chopped
• 2 apples, peeled, cored and chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 1 tsp nutmeg
• Salt and pepper to taste
• 2 tbsp butter

Method:

1. Melt butter, and sauté onions, apples, and parsnips.
2. Add nutmeg and broth.
3. Simmer until parsnips are tender.
4. Blend, season, and serve.

Cabbage and White Bean Soup

Ingredients:

• 2 cups white beans, soaked overnight
• 1/2 cabbage, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Method:

1. Heat oil, sauté onions and garlic.
2. Add beans, cabbage, thyme, and broth.
3. Simmer until beans are tender.
4. Season and serve.

Creamy Stilton and Broccoli Soup

Ingredients:

• 200g Stilton cheese, crumbled
• 1 large head of broccoli, chopped into florets
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 liter vegetable or chicken stock
• 200ml double cream
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Method:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent.
2. Add the broccoli florets and stir for a couple of minutes.
3. Pour in the stock and bring the mixture to a boil. Reduce the heat and let it simmer until the broccoli is tender.
4. Using an immersion blender, blend the soup until smooth.
5. Stir in the double cream and crumbled Stilton cheese, mixing until the cheese has melted and the soup is creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

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Stilton and Pear Soup

Ingredients:

• 150g Stilton cheese, crumbled
• 3 ripe pears, peeled, cored, and chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 liter vegetable stock
• 100ml white wine (optional)
• 2 tbsp butter
• Salt and pepper, to taste
• Walnuts, for garnish

Method:

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, sautéing until soft.
2. Add the chopped pears and sauté for another 5 minutes.
3. Pour in the white wine (if using) and let it reduce by half.
4. Add the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer until the pears are soft.
5. Blend the soup until smooth using an immersion blender.
6. Stir in the crumbled Stilton cheese until melted and combined.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with walnuts.

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Stilton and Potato Autumn Soup with Crispy Bacon

Ingredients:

• 150g Stilton cheese, crumbled
• 3 large potatoes, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 liter chicken stock
• 4 rashers of bacon, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• Chives, for garnish

Method:

1. In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and bacon, sautéing until the onions are translucent and the bacon is crispy.
2. Add the diced potatoes and stir for a couple of minutes.
3. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender.
4. Blend the soup until almost smooth, leaving some chunks for texture.
5. Stir in the crumbled Stilton cheese, mixing until the cheese has melted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chives.

Warm up your autumn evenings with these bowls of delightful soup, each bringing a unique flavour of the season to your table. Whether you’re in the mood for something creamy, spicy, or hearty, there’s a soup here for every palate. Enjoy!

Looking for a delicious and satisfying Vegetarian Sunday roast dinner alternative? Look no further! We’ve got three amazing recipes that are sure to impress your taste buds and your guests.

Nut Roast

Ingredients:

• 1 1/2 cups mixed nuts (such as almonds, walnuts, and hazelnuts), roughly chopped
• 1 cup breadcrumbs
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 eggs, beaten
• 1 tablespoon soy sauce
• 1 tablespoon fresh thyme leaves, finely chopped
• 1 tablespoon fresh rosemary leaves, finely chopped
• 1 tablespoon fresh parsley leaves, finely chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (180°C).
2. In a large bowl, combine the chopped nuts, breadcrumbs, onion, garlic, eggs, soy sauce, thyme, rosemary, parsley, olive oil, salt, and pepper.
3. Mix everything together until well combined.
4. Press the nut mixture into a greased loaf pan.
5. Bake the nut roast for 45-50 minutes or until golden brown on top and cooked through.
6. Let it cool for a few minutes before slicing and serving with traditional roast dinner sides like roasted potatoes, carrots, and Brussels sprouts.

Stuffed Squash

Ingredients:

• 1 butternut squash or acorn squash
• 1 cup quinoa
• 2 cups vegetable broth
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the squash in half lengthwise and remove the seeds.
3. In a saucepan, combine the quinoa and vegetable broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and the liquid has been absorbed.
5. In a separate pan, sauté the onion, garlic, and mushrooms in olive oil until the vegetables are tender.
6. Add the cooked quinoa to the pan and stir in the dried thyme, rosemary, salt, and pepper.
7. Spoon the quinoa mixture into the squash halves.
8. Bake for 30-40 minutes or until the squash is tender and the filling is hot.
9. Let it cool for a few minutes before serving.

Lentil and Vegetable Shepherd’s Pie

Ingredients:

• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 tablespoon fresh thyme leaves, finely chopped
• 1 tablespoon fresh rosemary leaves, finely chopped
• Salt and pepper, to taste
• 4 cups mashed potatoes (homemade or store-bought)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large saucepan, combine the lentils and vegetable broth and bring to a boil.
3. Reduce heat to low, cover, and simmer for 20-25 minutes or until the lentils are tender and the liquid has been absorbed.

So there you have three great Vegetarian Sunday roast dinner recipes.

Choose the right cut of pork for your slow roast pork dinner: A boneless pork shoulder, pork loin and belly great options for slow roasting. Aim for a roast that is about 1.5-2 kg in weight.

Ingredients

• 1 3-4 pound boneless pork roast (pork shoulder or pork loin roast are both great options)
• 2 tablespoons olive oil
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 cup chicken broth
• 1 onion, sliced
• 3 garlic cloves, minced

Method

1. Season the pork roast: In a small bowl, mix together 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and 1 teaspoon garlic powder. Rub the pork roast with 2 tablespoons of olive oil, then coat it all over with the seasoning mixture, making sure to cover the entire surface of the roast.
2. Preheat the oven: Preheat the oven to 135°C.
3. Prepare the roasting pan: Slice one onion and mince 3 garlic cloves. Place the sliced onion and minced garlic in the bottom of a roasting pan. Pour in 1 cup of chicken broth.
4. Place the pork roast in the roasting pan: Place the seasoned pork roast on top of the onions and garlic, fat side up. The onions and garlic will help to add flavor and moisture to the roast as it cooks.
5. Cover the roasting pan: Cover the roasting pan tightly with aluminum foil. This will help to keep the moisture in and ensure that the pork roast cooks evenly.
6. Roast the pork: Roast the pork for 4-5 hours, or until a meat thermometer inserted into the thickest part of the roast reads 63°C. This slow cooking method will help to tenderize the meat and develop rich, complex flavors.
7. Let the pork rest: Remove the roasting pan from the oven and let the pork rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute and make the meat more tender and flavorful.
8. Serve: Serve the pork roast with your favorite sides, such as roasted vegetables, mashed potatoes, or stuffing. Drizzle any pan juices over the meat for extra flavor.

That’s it! With these steps, you can make a perfect slow roast pork roast dinner that is sure to be a crowd-pleaser.

Sunday roast dinners are a time-honored tradition that brings families and friends together for a hearty and delicious meal. One classic option is a roast chicken dinner, which is easy to prepare and always crowd-pleasing. In this post, we’ll take you through the steps to make a perfect roasted chicken Sunday roast dinner.

Ingredients

To make a roasted chicken Sunday roast dinner, you’ll need the following ingredients:

• Whole chicken
• Carrots
• Potatoes
• Onion
• Garlic
• Lemon
• Thyme
• Olive oil
• Salt and pepper
• Chicken broth

Preparation

1. Preheat the oven to 200°C.
2. Clean and truss the chicken, then stuff the cavity with lemon and thyme. Trussing the chicken is important to help it cook evenly and retain its shape. It’s a simple process that involves tying the legs and wings close to the body with kitchen twine.
3. Rub the chicken with olive oil and season with salt and pepper. This will help create a flavorful and crispy skin.
4. Peel and chop the carrots and potatoes into bite-sized pieces, then chop the onion and garlic. These vegetables will roast alongside the chicken, adding flavor and texture to the dish.
5. Toss the vegetables with olive oil and season with salt and pepper. This will help the vegetables roast evenly and develop a delicious caramelized flavor.
6. Place the chicken on a roasting pan and arrange the vegetables around it. Make sure to place the chicken breast-side up and arrange the vegetables in an even layer around it.
7. Roast the chicken and vegetables in the oven for about an hour, or until the internal temperature of the chicken reaches 75°C. Use a meat thermometer to check the temperature of the chicken in the thickest part of the meat, being careful not to touch the bone.

Gravy

To make the gravy, remove the chicken from the roasting pan and set it aside to rest. Strain the drippings and remove any excess fat. Add chicken broth to the drippings and whisk until thickened. Season with salt and pepper to taste.

Serving

Arrange the roasted chicken and vegetables on a platter and pour the gravy over the top. Serve with additional sides such as stuffing, cranberry sauce, or rolls.

Tips and Variations

To make the perfect roasted chicken, truss it to help it cook evenly, and baste it with the pan juices to keep it moist. Let the chicken rest before carving to allow the juices to redistribute. You can also experiment with different herbs or vegetables, or add bacon to the pan for added flavor.

Leftovers

Roasted chicken is incredibly versatile, and leftovers can be used in sandwiches, salads, or soups throughout the week. Leftover vegetables can also be repurposed in a hash or frittata. To store the leftovers, place them in airtight containers and refrigerate for up to 4 days.

Conclusion

A roasted chicken Sunday roast dinner is a classic and delicious meal that’s perfect for a family gathering or a special occasion. With a little bit of preparation and some patience, you can create a hearty and satisfying meal that’s sure to impress. Don’t forget to save the leftovers for sandwiches and other meals throughout the week. Enjoy!