Friday, June 23, 2017
Butternut Soup 2
1kg butternut, peeled, seeded and cubed
2 onions, finely chopped
2 cloves crushed garlic
1½ litres vegetable stock
1 ml cinnamon
a pinch of curry powder to taste
salt and pepper to taste
Cream or natural yoghurt
Melt the margarine, add the onions and garlic, fry until soft. Add the
butternut and vegetable stock. Bring to the boil. Turn down the heat
and simmer until the butternut is tender. Flavour with curry powder,
salt and pepper. Allow to cool slightly. Liquidise in a blender or mash
with a potato masher until a smooth consistency is reached. Reheat
and serve. Garnish each bowl with a swirl of cream or yoghurt.
Homemade Apple Crumble pie
500 ml cake flour
2 tsp baking powder
125 g butter
200 ml castor sugar
1 tsp vanilla essence
zest of 1 lemon (optional)
2 x 385 g tin of pie apples - roughly chopped
2 tsp ground cinnamon
1 ml ground cloves
2 ml all spice
¼ cup raisins
¼ cup toasted walnuts (optional)
3 Tbs brown sugar
Sieve the flour and baking powder together.
Place the butter and sugar in the food processor and blend until light and fluffy.
Add the egg, essence and rind and blitz until well combined.
Add the flour mixture and blend until it form a stiff dough.
Divide the dough in half, cover in cling film and refrigerate for at least 1/2 hour – one in the fridge and 1 in the freezer.
Preheat the oven to 180ºC.
Mix all the filling ingredients together until evenly combined.
Roughly roll out the pastry from the fridge on a floured surface and line into a greased +- 24 cm tart dish.
This is more of a push pastry, so if it breaks apart, just press into the dish.
Spoon filling into the pastry case. Take the other dough out of the freezer and grate it all over the filling.
Bake for +- 40 minutes until the pastry is golden and crisp.
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