Happy Halloween

Spiced Pumpkin & Apple Soup

It’s that time of year again. With things being so very different this year, treat yourselves to some homemade healthy soup.

As well as providing you with some of your seven a day it is also very economical to make, using the flesh from all that pumpkin carving and windfall apples.

For the adults I highly recommend using cider to make this soup, however, for the children vegetable stock is a better option.

To finish the soup, toast some bread, using a cookie cutter, stamp out to ghostly shapes, Sprinkle with grated cheese or a vegan alternative, float on tp of individual bowls of soup.

Dairy free, gluten free, Vegetarian, vegan. Serves 6-8

Ingredients:

  • 1kg Pumpkin flesh
  • 1 Large Potato, peeled & diced
  • 2 Large Bramley Apple., peeled & chopped
  • 1 large onion, peeled & diced
  • 1 Large Carrot. Chopped
  • 2 Sticks Celery. Chopped
  • 2 Sage leaves
  • 1 Tbspn Smoked Paprika
  • 1 Tbspn Curry powder
  • 1/2 tspn grated nutmeg.
  • 1.5 Ltrs Vegetable Stock or for the adults. 1/2 veg stock & 1/2 Cider.
  • 3tbspns Rapeseed Oil.
  • Seasoning

METHOD.

  • Heat the oil in a large saucepan, over a medium heat.
  • Add the vegetables & fruit. Fry for 5mins.
  • Sprinkle in the spices & fry for a further 3mins, stirring regularly.
  • Add the liquid(s). Bring to the boil, turn down the heat, simmer for 45mins.
  • Remove from heat, blend in a liquidiser or with a stick until smooth.
  • Season to taste and serve.

Should the soup be to thick for your liking, thin down with extra veg stock.

Enjoy

Happy Halloween

Halloween Butternut Squash

Autumn is finally upon us. Apart from the cold mornings the weather continues to be glorious. Walking my furry friend across the fields, the early morning mist creates an eerie atmosphere & evokes memories of smoky bonfires, leaves rustling underfoot and of course Halloween.

Here at TRUFFLEicious, we are preparing for the closure of Great Chalfield Manor for this year & concentrating on our winter activities.  Writing my recipe book  TRUFFLEicious, Nutritious, Nutrition is one of my projects for the winter months & continuing to retail my homemade Gluten free Cakes, Spelt & Rye Breads & of course, Chocolate Truffles (Full details on my website www.truffleicious.org) is another.

Right enough waffling back to Halloween with its Pumpkins & Gourds.  This month’s recipe is vegetarian, for the carnivores amongst you, some spicy sausages or chicken, would make a great addition. You can also make double the amount & serve one half hot & save the rest to have as a salad for the next day.

Oriental Butternut Squash, Black Kale & Spelt with Sesame & Pomegranate Dressing

Serves 6.  Low Fodmap. DF, V, Vegan.  Oven heat 180c, 350f, Gas 4

INGREDIENTS:

2 Medium Butternut Squash, Halved, seeds removed & chopped into large cubes.

1 Large Bag of fresh Black Kale. Shredded.

2 Red Onions, Peeled & quarted.

2 Red Peppers. Deseeded & cut into chunks.

Seasoning

4 Tbspns. Rape Seed Oil.

Sesame Oil to taste.

For the dressing:  Put all ingredients in a screw top jar. Shake to emulsify.  Adjust to taste.

100ml. Cider Vinegar.

tspns Lemon Grass Paste

2 Crushed Cloves Garlic

2 tspns Clear Honey.

50ml. Low Salt. Vegan Soy Sauce

Ground Black Pepper

200ml. Rape Seed Oil.

150g Brown Spelt. Cooked to packet instructions.

METHOD:

Preheat the oven.

Place the oil in a large roasting tray.  Add the Squash, onion, peppers, season well with salt & pepper.

Toss everything together to coat veg with the oil. Roast for 15 – 20 mins, until cooked but not mushy.

While the veg are roasting make the dressing & quickly stir fry the black kale in a large Wok.

Using a slotted spoon, place cooked veg in a large serving dish; add the drained spelt & kale.

Toss together, drizzle with Sesame Oil, to taste & serve either on its own with crusty bread or with grilled halloumi.

If you are having a Halloween or Bonfire party, this dish looks brilliant served in a pumpkin shell or individual halved, different coloured gourd shells.

Enjoy.