I wasn’t going to write about this recipe now, well at least for the coming few weeks, but yesterday I’ve noticed that some of my readers were looking for it through this blog. These days I found myself more and more drawn to Nigellissima; you see, even though it’s not my favourite book, I will always be a fan of Nigella, and I did say that the puddings and cakes in Nigellissima (or at least those that I have been making) are very very good. And I had no doubt about that. I will not be trying any more of the savoury stuff, just because in my humble opinion there are much better books out there which cater for the Italian foodie. So I don’t think you will find anything other than the puddings here, but that is not to say that I will never write about the other things, just because I cannot predict the future. You know I will always rave about the sweet stuff…
So one of my latest favourites is the Chocolate and Orange Mousse. Now don’t tell me that this is too sweet for you – the chapter is called Sweet Things so you have been warned. If you don’t want to faff about so much in the kitchen, or you just don’t have the necessary time (you really don’t need much though) to make the one in Nigella’s latest publication, you will find that the one in Express is very similar in richness, takes less time and ingredients to make, but will still give you great results. However I prefer the orange and chocolate one. Short cut ingredients may help you in the long run, but if you want to make something really really good you must take your time. I’m glad I tried this, and now I really don’t see the need for the mousse in Express anymore, just because this could just be *it*. It’s light, airy and fluffy, and the orange and chocolate combo reminds me of the festive season, so I will definitely make this again, perhaps for Christmas lunch. It just needs to sit in the fridge for a while, and you can also make it the day before so less stress. Individual portions also makes life a lot easier. Just what the doctor ordered. (It is also free of eggs, which is good to know for people with allergies.)
You can find the recipe here, on my blog. Enjoy!
Now this is the season for heart-warming dishes. When the weather does not cooperate, I love spending time in the kitchen. When I want comfort I try to turn to something tasty and nutritious whenever I can, though I never say no to some chocolate! However there are times when not even chocolate does the trick. On the whole I prefer savoury stuff rather than sweets, so I make soup instead. Soups can either be boring or exciting, insipid or bursting with flavour. Good ones are just that: good.
What I am giving here is just a guide. And by no means am I saying that this is the prefect recipe! You know me more than that…and cooking is not rocket science. But this is how I go about making it. Just don’t let it influence you too much. There are no rules here; the thickness, texture and taste depends totally up to you. It’s a carrot and butternut squash soup, great for this time of year, at least in the UK where it’s getting chilly. I’m not sure if my Maltese readers will see the point in giving a recipe for soup now, since apparently it’s still warm there! Ah, you lucky lucky people! Remember that you could substitute the squash with pumpkin. Just a note before I give you the recipe: the photo shows my carrot soup. I didn’t use any squash here. It’s because the actual butternut soup photo I took isn’t presentable. So unfortunately this will have to do for this post. Maybe you cannot see any difference but I just wanted my readers to know. I will eventually replace it. You will need:
- 500g butternut squash, cubed and roasted (with a drizzle of olive oil)
- 200g sweet potatoes, cubed and roasted
- 200g carrots, sliced
- 1.5 to 2 litres vegetable stock
- ½ teaspoon cinnamon powder
- ½ teaspoon powdered ginger
- pepper to taste
In a heavy-based pan put the squash, sweet potatoes, carrots, stock and spices together and wait for everything to boil. When the veggies are soft, blend the soup and add some pepper, and remember to taste at this stage. Serve in warm bowls and you could garnish with fresh parsley or coriander if you have some available. So easy and comforting. Enjoy!
Note: There is no need to roast the squash and sweet potatoes but doing so will give more depth to the soup so I wouldn’t recommend skipping this step. Also you could add some freshly squeezed orange juice for a more zesty flavour. The potatoes will make your soup nice and thick and gooey.