BUTTERNUT SOUP
Ingredients
1 butternut squash
1 medium red pepper
2 fresh chilies’ (or chili powder/flakes/tobacco/hot sauce)
1 large onion
4 cloves of garlic
2 bay leaves
1 butternut squash
1 medium red pepper
2 fresh chilies’ (or chili powder/flakes/tobacco/hot sauce)
1 large onion
4 cloves of garlic
2 bay leaves
Mixed Italian herbs 2 teaspoons
1 vegetable stock cube
2 pints water
1 vegetable stock cube
2 pints water
Preparation
Chop all vegetables
Fry onions and garlic on a medium heat in a big saucepan for 5 minutes
Add water and vegetable stock
Add vegetables, bay leaf and herbs
Boil until butternut squash is soft
Blitz using a hand held blender, or in a food processor
Chop all vegetables
Fry onions and garlic on a medium heat in a big saucepan for 5 minutes
Add water and vegetable stock
Add vegetables, bay leaf and herbs
Boil until butternut squash is soft
Blitz using a hand held blender, or in a food processor
YOU CAN FIND“I CAN COOK SOUPS – 2"CHILDREN’S COOK BOOK SERIES
(VOLUME 10)BY MARIKA GERMANIS AT:
AMAZON
CREATESPACE
CHICKEN SALAD WITH COUSCOUS AND ORANGES
Ingredients
2 large handfuls couscous
1 lemon, juice only
3 oranges, 2 juice only, 1 left whole
3 to 4 tblsp olive oil
Salt and freshly ground black pepper
Handful chicken meat from a leftover roast chicken
Handful chopped fresh chives
Handful fresh basil leaves
Handful pea shoots
2 large handfuls couscous
1 lemon, juice only
3 oranges, 2 juice only, 1 left whole
3 to 4 tblsp olive oil
Salt and freshly ground black pepper
Handful chicken meat from a leftover roast chicken
Handful chopped fresh chives
Handful fresh basil leaves
Handful pea shoots
Preparation
Put the couscous in a bowl and pour some boiling water (cover the grains by a couple of centimeters or so). Leave for about 15 minutes, until the couscous has absorbed the liquid.
In mixing bowl, whisk together the lemon juice and the organ juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes.
Peel the remaining orange. Cut the orange into large sized chunks. Add the orange chunks, chicken and the herbs to the couscous and mix gently
Divide the pea shoots between two plates or shallow bowls and then gently top each with the chicken couscous salad.
Put the couscous in a bowl and pour some boiling water (cover the grains by a couple of centimeters or so). Leave for about 15 minutes, until the couscous has absorbed the liquid.
In mixing bowl, whisk together the lemon juice and the organ juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes.
Peel the remaining orange. Cut the orange into large sized chunks. Add the orange chunks, chicken and the herbs to the couscous and mix gently
Divide the pea shoots between two plates or shallow bowls and then gently top each with the chicken couscous salad.
No comments:
Post a Comment